Buying Equipment
Mark S. Elliott has spent 25 years working in various management roles within the tenanted and leased divisions of the UK's largest breweries and pub companies. His extensive knowledge and day-to-day involvement with pubs and publicans make him well qualified to know what is required to run a successful pub. He shares his knowledge and many 'insider tips' with you in this book. Mark is based in Cockermouth, Cumbria.
BUYING EQUIPMENT
Buying as part of the pub inventory
If the pub you take on already has some catering facilities you are likely to be buying catering equipment as part of the inventory. Unfortunately, these items are sometimes in poor condition and may not work properly. It is wise to check these items thoroughly before taking on the pub (and again on ingoing day) to check whether they are fully operational. Items that are not functioning properly or are in poor condition may not be valued as part of the inventory but you will need to budget for, and organise, the replacement of items that you need for your catering operation. It is better to know of such issues in advance, rather than at the last minute, or when cash has been spent on other things.
Acquiring new items
Catering equipment can be acquired in a variety of ways – purchasing them or by rental, lease or HP. As well as new equipment, reconditioned items are available from catering suppliers at auction or by private sale.
When thinking of buying equipment, there is a number of things to consider:
- Price: what payment methods and terms are available?
- Footprint: will it fit?
- Functionality: will it do multiple tasks?
- Manageability: is it easy to use and clean, and is training available?
- Quality: is it durable enough to meet the demands of your kitchen?
- Safety: has it a safe design?
- After-sales service: what service is available if the item becomes faulty?
