How Much Does Restaurant Equipment Liquidation Cost?
The commission for hiring someone to liquidate a commercial kitchen runs 15–35% of gross proceeds, similar to other business liquidation — but the number that actually determines what you walk away with is resale value, and used restaurant equipment typically sells for only 10–30% of its original price through a quick liquidation sale. Selling directly to another operator instead of through a liquidator can recover 50–70% of original cost for name-brand equipment in good condition, which is a bigger swing than the commission rate itself for most closures.
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Get Matched FreeWhat Your Equipment Is Actually Worth
Restaurant equipment depreciates fast, and the gap between a fast liquidation sale and a patient private sale is wider here than in most other commercial categories.
- Quick liquidation (dealer or auction pays on the spot): typically 10–30 cents on the dollar against original purchase price
- Private sale to another operator, ghost kitchen, or food truck: often 50–70% of original cost for name-brand equipment in good condition
- Reach-in refrigerators and freezers: roughly 25–40% of original price
- Ranges, convection ovens, charbroilers, and fryers from established brands (Vulcan, Blodgett, Wolf, and similar): roughly 20–35%
- Commercial dishwashers: roughly 15–25%
Why the Range Is So Wide
The same range hood can be worth twice as much depending on market conditions and how you sell it, which is why two restaurants closing in the same year can have very different outcomes.
- Market timing — during periods of active restaurant openings, gently used equipment can sell for 60–70% of original cost; during a slowdown, liquidation values can drop below 30%
- Brand recognition — equipment from well-known commercial brands holds value better than generic or private-label gear, which buyers discount more heavily on uncertain parts availability
- Condition and maintenance records — a refrigeration unit with a documented service history and working compressor sells closer to the top of its range than one with unknown history
- Speed required — a liquidator who can pay same-day is pricing in the convenience; waiting a few weeks for a private buyer usually nets more
Liquidator Commission vs. Selling Direct
Hiring a specialist and selling equipment yourself aren't mutually exclusive — many closures do both, sending easy-to-move items to a liquidator and shopping bigger-ticket items directly.
- Full-service liquidator: 15–35% commission on what sells, handles appraisal, listing, and buyer coordination — worth it when you don't have time to individually market equipment or lack contacts in the resale market
- Direct sale to a dealer or another restaurant: no commission, but you're negotiating one-on-one and typically get less than a competitive auction would generate on higher-value pieces
- Mixed approach: sell high-value, well-known-brand equipment directly to another operator or dealer, and let a liquidator handle smaller wares and the pieces that are harder to move individually
When Liquidating Yourself Beats Hiring a Specialist
A specialist earns their commission by reaching buyers you can't, but for a small kitchen closure that math doesn't always work in your favor.
- A handful of pieces (one range, a couple of prep tables) rarely justifies a specialist's minimum fee — listing directly to local restaurant Facebook groups or a regional kitchen-equipment marketplace usually nets more after fees
- If you already have a relationship with another operator or a commercial kitchen incubator looking for gear, a direct sale skips the commission entirely
- A specialist earns their fee once you have enough volume, or specialized-enough equipment, that professional marketing and an established buyer list outperform what you can arrange yourself in the time you have
Closing more than the kitchen — dining room furniture, POS systems, or the whole location? See how much business liquidation costs for general commission ranges by sale method, or browse restaurant equipment liquidation services to get matched with a buyer for your specific equipment.
Frequently Asked Questions
How much does restaurant equipment liquidation cost?
If you hire a specialist to run the sale, expect 15–35% commission on gross proceeds. The bigger factor is resale value itself — a quick liquidation sale typically recovers only 10–30% of original equipment cost, while a private sale to another operator can recover 50–70% for name-brand gear in good condition.
What's used commercial kitchen equipment actually worth?
It varies by category: reach-in refrigerators and freezers roughly 25–40% of original price, ranges and ovens from established brands roughly 20–35%, and dishwashers roughly 15–25%. Market conditions swing these numbers significantly — during active periods of restaurant openings, values run higher; during a slowdown, they can drop below the low end of these ranges.
Should I sell restaurant equipment myself or hire a liquidator?
For a small closure with a handful of pieces, selling directly to another operator or through local marketplaces usually nets more after a liquidator's commission. For a full kitchen with higher-value, name-brand equipment, a specialist's buyer network and marketing typically outweigh the commission, especially on pieces you don't have time to sell individually.
Does the brand of my equipment affect resale value?
Yes, significantly. Equipment from recognized commercial brands holds value better because buyers trust parts availability and service history. Generic or private-label equipment gets discounted more heavily even in comparable physical condition.
How fast can I sell restaurant equipment when closing a kitchen?
A liquidator or dealer can often pay same-day for a quick sale, but that speed comes at the low end of the resale range — 10–30% of original cost. A private sale to another operator typically takes longer to arrange but can recover significantly more for equipment in good condition.