Press & media kit
Company background, facts, logos and story ideas for journalists, editors and directory publishers covering Food Service Surplus.
Media inquiries: contact@foodservicesurplus.com
Boilerplate
Short
Food Service Surplus is a free B2B marketplace where foodservice businesses sell surplus food, used restaurant equipment and supplies directly to restaurants, caterers and resellers. Listing is free and there is no commission.
Long
Food Service Surplus (foodservicesurplus.com) is a US B2B marketplace for surplus foodservice inventory. Restaurants, caterers, distributors, food manufacturers and equipment dealers list overstock and short-dated food, used commercial kitchen equipment, packaging and janitorial supplies, and business buyers contact them directly to buy. Listing is free during the launch period and the marketplace takes no commission on sales. By giving usable food and equipment a second buyer, Food Service Surplus helps operators recover cash and keeps inventory out of landfills. The site also publishes free calculators and guides for restaurant operators. Founded in 2025.
Key facts
- Company
- Food Service Surplus
- Website
- www.foodservicesurplus.com
- Founded
- 2025
- What it is
- B2B online marketplace for surplus food, used restaurant equipment and foodservice supplies
- Service area
- United States
- Pricing
- Free to list and browse during launch; no commission; optional featured listings
- Who uses it
- Restaurants, caterers, distributors, food manufacturers, equipment dealers, closeout buyers and institutional kitchens
- Media contact
- contact@foodservicesurplus.com
More detail on how the marketplace works is on the about page.
Story angles
Restaurant closures and what happens to the equipment
When a restaurant closes, its equipment usually goes to auction, a dealer or the curb. We can speak to how operators compare those channels and what they recover selling directly to other operators.
Food waste from the business side
Most food-waste coverage focuses on households and plate waste. Surplus and short-dated inventory at restaurants, distributors and manufacturers is a separate problem with its own economics.
Keeping costs down for independent operators
Food cost, equipment cost and carrying cost squeeze small restaurants. Our free calculators and guides cover practical ways operators buy and sell smarter.
Resources you can cite
Logos
Please use the logo as provided, without recoloring or distortion, and refer to the company as “Food Service Surplus”.
