or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › do's and dont's of buying items from a closing pastry shop
New Posts  All Forums:Forum Nav:

do's and dont's of buying items from a closing pastry shop

post #1 of 5
Thread Starter 

Hi,

 

I saw a sign that a pastry shop closing down soon, around the end of the year and the owner is planning to sell majority of their items/equipments.

 

I'm planning on opening a pastry shop probably next year if things go well. So I thought I would buy some of their equipments for good deals and just stock them at my house. At least I won't have to pay for retail price when the time come for me to buy equipments/items.

 

I was wondering what are do's and don't of buying items/equipments from a closing pastry shop? are there things I shouldn't buy at all?

 

 

 

Thanks

post #2 of 5

Some things you should wait to buy once you know what your space will look like - e.g., sinks, (3 bay, prep, hand and mop sinks)   the oven maybe depending on what it is (convection, revolving, deck) and how you would store it; check out the refrigeration and see if that is worth making an offer on.  If you are thinking of opening your own space (not sharing an existing space), the big ticket items are the oven, refrigeration/freezer, mixers, sinks; if you think you would use a sheeter, and they have one, make an offer.  Tables that aren't bowed in the center.  Then there's the rolling racks, sheet pans (if the ones in the bakery are the old, heavy style, GRAB them!  They don't make them like that anymore....) ingredient bins - these by themselves are not big $ but it adds up fast.  The little things (round and square pans) you can get as you go; you don't want to be wishing for another table to work on and not be able to afford one.

 

But think carefully about what you would want to buy and what they offer to sell.  Check some local restaurant auctions (google it for someone in your area who does them) and see what they have listed.  Many used equipment dealers frequent these auctions because they have the cash on hand to buy low and then resell at a nice profit.  Be aware that a dealer may come in and make the owner an offer for everything so see what's there and make your choices.  Good luck!
 

post #3 of 5
Thread Starter 

I'm a little cautious about buying electric run equipments/tools because I will never know how much life it got after I operate it at my place of business and I don't want to buy a new one obviously if they die soon afterward.

 

I was thinking of buying just non-electric items/equipments like bakery racks, sink, tables, ingredient bins, sheet pans (it would be great if they have the heavy duty ones), cupcakes pans, cake pans, shelving units, bowls, rolling pins, tart rings, handheld tools and some other stuffs.

 

the items you mentioned that fit in my unknown space, if they are a good deal and find out that it doesnt fit in my space, then I can sell it for a higher price, so at least I won't be in the red.

 

I may not consider looking at the fridge or freezer because I want to get a walk in fridge and freezer to be able to store products on regular sheet pan on a baking rack while it in the fridge or put entremet cakes in the freezer to set.

post #4 of 5

Smallwares like sheetpans, bowls, forms and pans, etc are fine.  As others have said, ingredient bins start to get pricey when you buy 5 or 6 of them, and used bins are fine

 

Stay away from used refrigeration  Unless you are a refrigeration mechanic, don't bother with this stuff, it just ain't worth it.  Walk-in cooler panels are another story--you can re-use them over and over again, but the guts--compressor and coil aren't worth it

 

Deck ovens are another matter, very few moving parts to break down, and the only thing that really wears out are the elements.  It's usually a safe bet-but a bulky and heavy sucker to move around.

 

Sinks look fine--at the surface--but most health inspectors want to see a NSF inspection sticker on sinks now.  They want to see smooth coved corners and no welds or tight corners for crud to get trapped in.  The Chinese have cornered the market for pre-fab s/s stuff like sinks, shelving, and tables, and it is pretty good and very cheap.  

 

Mixers and stuff like additional bowls and whips/dough hooks are a good bet.  They are easily repaired, not cheaply, but easily repaired, and everyone has parts and knows how to replace seals/gaskets or gears in a Hobart.

...."This whole reality thing is really not what I expected it would be"......
Reply
...."This whole reality thing is really not what I expected it would be"......
Reply
post #5 of 5
Thread Starter 
I have the same doubts about the fridge/freezer and oven as well ... That why I'm just looking for non-electrical items except mixers since they easily fix

I will check out the sink since they usually cost a grand without the nozzle and hot/cold switches

I will come back with the costs for each item and hopefully they are a bunch of good deals to you
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Pastry Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Pastry Chefs › do's and dont's of buying items from a closing pastry shop