Product Description
by Tom Chavez (Illustrator), Thomas Chavez (Author)
BUY AND SELL restaurant equipment for huge profits or equip your own restaurant for a fraction of the cost. HOW TO FIND, EVALUATE, AND SELL USED RESTAURANT EQUIPMENT. Used ranges, ovens, prep equipment, dining room furniture, stainless steel sinks, tables, and shelving are always in demand by start-up or expanding foodservice operations. Quality commercial restaurant equipment, furniture, and kitchen wares maintain their value for decades. Depreciation is minimal. A quality twenty-year-old range, that has been refurbished, for example, may sell for just a few hundred dollars less than a new one. It is not uncommon for a used range, purchased for $75 to $100, to sell for $900 to $1500, or more---depending on the make, model, and its' added features. The tactics for purchasing NEW equipment at a 40% to 50% discount off of manufacturers' list price is a little known skill enjoyed by savvy purchasing agents and experienced restauratuers. Top salesman and kitchen consultant for a large equipment supply company, walks you through the details of negotiating rock-bottom prices for NEW or USED equipment; and how to restore and sell USED for top dollar. The text includes; descriptions and illustrations of the most popular equipment utilized, sought, bought and sold; where and what to buy, how to evaluate and determine the resale potential; how to restore equipment, and how to promote the equipment for reasonably quick sales. Over 100 illustrations
Author Biography
Born in Fresno, California, 1944, T. Chavez was first introduced to hospitality cooking at a tender age in his Grandfather's Hotel kitchen. There he learned the craft from the bottom up--standing on an inverted milk crate. He continued his culinary foundation in Commissary school and aboard ship during the early sixties while in the U.S. Navy. His restaurant career began in waikiki and migrated to San Fransisco and Seattle and led to top chef positions in Portand, Reno, and Santa Barbara. After forty years in the kitchen organization and food preparation part of the industry, ten or so years that followed led to a host of varied interests and pursuits including food consultant, restaurant designer, and equipment specialist for a large equipment supply company with stores in five major cities.
