Practical, no-fluff advice for buying and selling surplus foodservice inventory — how to evaluate listings, document lots, compare categories and reach the right counterparties.
Checklists for sourcing surplus equipment, packaging, cleaning supplies and foodservice inventory.
Hotel pan and sheet pan sizes with manufacturer dimensions, depths and capacities, how fractional pans fill a steam table well, and what to check used.
Read guide →Compare nitrile, vinyl, latex and poly gloves for food handling, check state latex rules, read mil and AQL specs, and size disposable gloves.
Read guide →Can liner size chart from gallons to width x length, how to measure a trash can, mil vs micron thickness, and what to check on surplus liner cases.
Read guide →Yes, some nitrile gloves are food safe, but buyers should verify the product label, specs, condition and intended use before purchasing.
Read guide →A practical guide to checking container and lid instructions before microwaving takeout, deli and compostable food containers.
Read guide →How to inspect used restaurant equipment before buying: nameplates, utilities, condition, testing, removal and pickup responsibilities.
Read guide →How to compare 8, 16 and 32 oz deli containers by capacity, lid compatibility, case quantity and practical foodservice use.
Read guide →Documentation, pricing and channel guidance for listing surplus foodservice inventory.
A step-by-step checklist for permanently closing a restaurant: lease, staff, taxes, licenses, food inventory and equipment liquidation.
Read guide →Auctions, dealers, marketplaces, or scrap? A frank comparison of every channel for selling used restaurant equipment, and when each one wins.
Read guide →A practical checklist for pricing, documenting and selling surplus food inventory without overpromising what a buyer or marketplace can do.
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