Sell used restaurant equipment the direct way
Closing, remodeling, or upgrading a line? List your used commercial kitchen equipment on Food Service Surplus and connect directly with operators and dealers sourcing exactly what you are replacing.
A better path than the loading dock
When a kitchen closes or re-equips, good machines too often end up scrapped, given away, or sold to the first liquidator who walks the floor with a lowball offer. There is a better path. Independent operators opening on a budget, growing chains, and used-equipment dealers all actively look for restaurant equipment liquidation lots and individual units in good working order. Food Service Surplus puts your equipment in front of those buyers.
We are a marketplace, not a buyer. You keep the equipment, set the asking price, answer buyer questions yourself and decide who to sell to. Because no middleman takes possession or a cut, more of the sale price stays with you. That is the difference between clearing a kitchen at a loss and recovering real value from assets you already own.
What sells well
Buyers source across every equipment category on the marketplace:
- ✓Cooking equipment — ranges, ovens, fryers, griddles, char-broilers and combi units.
- ✓Refrigeration — reach-ins, walk-in panels, prep-table coolers and freezers.
- ✓Prep equipment — mixers, slicers, food processors and prep tables.
- ✓Storage — shelving, racks, dunnage and dry-storage fixtures.
- ✓Smallware — pots, pans, hotel pans, utensils and service items sold in lots.
- ✓Beverage equipment — coffee brewers, espresso machines, soda and juice dispensers.
- ✓Cleaning equipment — dish machines, sinks, and warewashing gear.
- ✓Other specialty gear — anything that does not fit a standard category still finds buyers.
How selling works
Create a free account
Sign up and open the listing form right away — no gate between you and a live listing.
Document each unit
Add brand, condition, dimensions, working state and clear photos so buyers can evaluate fast.
Buyers reach out
Operators and dealers message you directly to ask questions and make offers.
Arrange pickup
Agree on price and who handles removal and freight, then hand it off.
What to document
Equipment buyers commit faster when a listing answers their inspection questions before they even message you. Include:
- ✓Brand and model — buyers search by manufacturer and cross-reference parts and specs.
- ✓Working state and condition — clearly mark new, used or refurbished and note any faults.
- ✓Dimensions and utility requirements — footprint, electrical or gas needs and clearances.
- ✓Multiple clear photos — overall unit, control panels, interior and any wear or damage.
- ✓Pickup requirements — whether the buyer must disconnect, uninstall and load the unit.
Pricing guidance
We do not appraise equipment or promise a value — you set your own price. As a general market reference, used commercial kitchen equipment commonly trades for roughly 20 to 60 percent of replacement cost, with the range driven by age, brand reputation and working condition. A recent, name-brand unit in excellent shape sits near the top of that band; older or cosmetically worn gear sits lower. Checking what comparable units are asking on the current listings is the fastest way to price competitively. Whatever you list, the right number is the one you and a buyer agree on.
Pickup & freight expectations
Pickup and freight are arranged directly between you and the buyer. When you create a listing you can indicate which options you support:
Buyer pickup
Buyers collect from your location on an agreed date. The simplest option for pallets and large equipment.
Local delivery
Offer local delivery within your area if you can drop it off. Note any radius or fees in your listing.
Shipping
Ship smaller lots by parcel or arrange LTL freight for palletized goods. Confirm who covers cost when a buyer reaches out.
Heavy equipment almost always moves by buyer pickup or freight rather than parcel shipping. Be explicit about what the buyer is responsible for — disconnecting utilities, uninstalling from a line, and loading. Smallware and lighter items can ship more conventionally. Read the full how it works guide for the end-to-end flow.
Frequently asked questions
Where can I sell used restaurant equipment?
You can list it directly on Food Service Surplus, a B2B marketplace where operators, dealers and new restaurants source used commercial kitchen equipment. You create the listing, set your price and deal with buyers yourself — we connect the two sides but do not buy the equipment ourselves.
Does the platform buy my equipment or give me a valuation?
No. We do not buy equipment and we do not appraise it. You set your own asking price. As a general market reference, used commercial equipment often sells for roughly 20 to 60 percent of replacement cost depending on age, brand and working condition — but the right price is whatever you and a buyer agree on.
Does equipment need to be working?
It helps, but non-working or as-is units still sell to buyers who repair or part them out. Be honest about condition — new, used or refurbished — and describe any faults. Accurate listings build trust and lead to faster deals.
How much does it cost to list?
Listing and browsing are free during our launch period. We will give advance notice before introducing any fees. Featured placement, which promotes your listing to the top of relevant results, is an optional paid upgrade.
Who handles pickup of large equipment?
Pickup and freight are arranged directly between you and the buyer. Most large equipment moves by buyer pickup or freight. Note in your listing whether the buyer must handle disconnection, removal and loading.
Other things you can sell
List your used equipment today
Free to list during our launch period. Reach operators and dealers who are searching for exactly what you are ready to move.