Investing in your kitchen equipment: new, used, or leasing?

Equipment represents a significant investment (CAPEX). The choice between new, used, and leasing depends on your cash flow and tax strategy.

Nine: manufacturer’s warranty, energy performance, reliability. It’s the choice of peace of mind, but the most expensive. Ideal for critical equipment (oven, piano) that must never break down.

The offer: 30% to 50% cheaper. Interesting for stainless steel furniture, sinks, or robust equipment. Be careful of wear and tear parts and the absence of a warranty. Have the equipment checked by a technician before purchase.

Leasing (capital lease) allows you to spread the expense over 3 to 5 years. It preserves your initial working capital for BFR (Working Capital Needs). The lease payments are classified as operating expenses. At the end, you can purchase the equipment for a low residual value.

Don’t over-equip at the start. Buy what is needed for your current menu. It’s easier to add equipment later than to sell a machine unused at a loss.

Think about the overall cost: new equipment is more expensive but energy-efficient (Class A) can be more cost-effective over 5 years than an older, energy-guzzling model, considering the price of electricity.