Retail and catering

All 30 guides in this topic

• Cold-room disposal: what belongs in the sale?

  Define a cold-room sale with a component inventory, ownership checks and a specialist survey covering panels, refrigeration equipment and removal.

• Commercial laundry equipment in a hotel clearance

  Prepare hotel laundry machinery for sale with actual capacity, utilities, controls and removal evidence, including retained linen-service dependencies.

• Dishwashers and glasswashers in a catering sale

  Describe commercial dishwashers and glasswashers with model, basket size, loading arrangement, connections and service evidence for a clearer sale.

• Display cabinets: dimensions, glazing and lighting evidence

  Record display cabinet dimensions, glazing condition, shelves, lighting and access needs so buyers can assess the actual retail fitting.

• Disposing of bakery equipment without splitting useful sets

  Group bakery equipment using actual tray sizes, racks, bowls and machine dependencies so useful sets survive the sale and collection.

• Electrical catering equipment: records buyers can use

  Prepare electrical catering equipment records with actual plate details, connection information, inspection evidence and a clear disconnection responsibility.

• EPOS equipment: clear the data before the shopfit leaves

  Prepare EPOS hardware for disposal with device reconciliation, provider ownership checks, retained business records and verified data and account release.

• Food slicers and preparation machines: describe condition carefully

  Assess food slicers and preparation machines for sale using an identity and missing-component record, with clear limits on cleaning and demonstrations.

• Fryers at auction: cleaning, condition and collection scope

  Prepare a commercial fryer sale by assigning cleaning, oil removal, gas or electrical work and collection duties before the appliance is released.

• Gas catering equipment: what to arrange before sale

  Prepare gas catering equipment for sale with appliance identity, service evidence and a contractor brief that covers the actual gas work and setting.

• Is that catering equipment owned, rented or on loan?

  Check catering equipment ownership before sale using supplier, finance and rental records, with a hold register for machines that need written release.

• Keep food stock separate from the equipment sale

  Separate remaining food stock from a kitchen equipment sale using named responsibilities, date and storage checks, and confirmed transfer or waste routes.

• Kitchen extraction systems: decide the sale boundary first

  Define kitchen extraction sale boundaries before removal, including canopies, fans, ducts, controls, landlord permissions and retained-system dependencies.

• Managing equipment disposal from several retail outlets

  Coordinate retail equipment sales across several outlets with unique asset references, local release dates and a shared log of ownership and access exceptions.

• Measure the exit before selling large kitchen equipment

  Measure the full route for large kitchen equipment before sale, including door openings, turns, steps, projections and the final loading point.

• Outdoor hospitality furniture and heaters in a sale

  Sort outdoor hospitality assets into clear furniture and heater lots, with condition evidence, included parts and equipment-specific review questions.

• Photographs that help buyers assess catering equipment

  Create catering equipment photographs that connect model identity, condition, accessories and installation context to the correct sale lot.

• Preparing a commercial kitchen for an equipment sale

  Plan a kitchen equipment sale around ownership, utility connections and removal access, with a release worksheet for each appliance and fitting.

• Removing business identity from retail fixtures

  Remove business identity from retail assets using a register for signs, screens, labels and accounts, while preserving equipment identification and safety labels.

• Restaurant furniture: complete sets or separate lots?

  Compare restaurant furniture lots using matched counts, dimensions, condition and collection constraints, without hiding odd pieces or damaged items.

• Selling a commercial coffee machine and grinder

  Prepare a commercial coffee machine and grinder sale with ownership, service and pressure-system records, plus a counted accessory and connection list.

• Selling a commercial combi oven

  Describe a used combi oven with its actual capacity format, energy supply, water arrangements, service evidence and included trays, stands or trolleys.

• Selling beverage dispense and cellar equipment

  Define beverage and cellar equipment sale boundaries with supplier ownership, separate gas and electrical systems, and a specialist preparation checklist.

• Selling checkout counters and service desks

  Define a checkout counter sale by module, dimensions and included equipment, with clear boundaries for EPOS devices, wiring and personal records.

• Selling commercial mixers with guards and attachments

  Inventory a commercial mixer with its bowl, guards and matched tools before sale, and identify missing components for competent assessment.

• Selling commercial refrigeration with useful records

  Prepare commercial refrigeration for sale with model, refrigerant, service and temperature evidence, plus clear limits on what has been observed.

• Selling old equipment during a shop or restaurant refit

  Schedule a shop or restaurant refit disposal around replacement readiness, final use and collection, with a contingency for delayed installation.

• Selling shop shelving and retail display fittings

  Count shop shelving and display fittings by their actual components, dimensions and fixing needs before describing complete retail sale lots.

• Selling stainless steel tables, sinks and kitchen shelving

  Prepare stainless kitchen furniture for sale with measured dimensions, bowl and shelf layouts, condition notes and clearly assigned connection work.

• The small accessories that complete a catering equipment lot

  Keep catering accessories with their machines using a reconciliation sheet for identity, count, matching evidence, storage and final handover.