When an advertisement says restaurant equipment is included in the sale, ask for an itemized schedule before treating it as part of the purchase. Review restaurant listings carefully and compare the wording with the seller’s written inventory.
Separate included, leased and excluded items
For each appliance, fixture and furniture item, note the make, model, serial number, location and condition. Identify items owned outright, financed, rented or supplied under a vendor contract. Record what is specifically excluded and whether inventory or smallwares are counted separately. Ask for invoices, service logs and lien or financing information where relevant.
Match the schedule to the premises
Walk through the restaurant with the list and photograph items only with permission. Check that key equipment operates and ask who will remove excluded property. A qualified technician can review refrigeration, cooking, ventilation and fire-suppression equipment. Confirm if landlord approval is needed to leave or remove fixtures.
Write the agreement precisely
Ensure the purchase documents identify assets, condition, delivery or removal dates and responsibility for any financing or liens. Do not rely on a broad phrase like “fully equipped.” Our restaurant buyer guide covers equipment alongside the other diligence checks.