Industries
Restaurants and food service
Cooking lines, refrigeration, dish, bar and dining room FF&E. Valued for SBA and conventional loans, acquisitions and tax appeals.
What we value
Typical assets
- Ranges, fryers, ovens, griddles and charbroilers
- Reach-in and walk-in refrigeration and freezers
- Dish machines, prep tables and sinks
- Bar equipment, ice machines and beverage systems
- Dining tables, seating, decor and smallwares
What matters
Issues we address in these reports
- Fixtures. Hood and fire suppression systems, walk-in boxes and built-in counters are often attached to the building. We identify them and state whether they are valued.
- Equipment owned by others. Beverage systems, POS terminals and some refrigeration are often supplied or leased by vendors. They are listed and excluded.
- Liquidation. The used restaurant equipment market is deep, but liquidation prices are low and removal costs can approach the value of smaller items.
- Smallwares. Pans, utensils and tableware are valued as lots, not line by line.
Premises
Values reported
Fair market value in continued use, orderly liquidation value and forced liquidation value, as engaged, with liquidation costs and net recovery when the lender requests them. How the premises differ.
Desktop or with a site visit. See what we need to start.
Have an assignment?
Send the asset list or company name and the intended use. You will get scope, fee and timing back by email, the same business day.