Equipment leasing
Lease the equipment instead of buying it.
Some kitchens would rather keep the capital and pay monthly. We lease commercial foodservice equipment we also deliver, install and service, so the machine and the people who look after it come from the same place.
When leasing tends to make sense
Not advice, and not a rule. These are the situations the conversation usually starts from.
Opening or expanding
A new kitchen needs everything at once. Leasing spreads that across the months the kitchen is actually earning.
Replacing something that died
An unplanned failure is the worst moment to find capital. A lease turns it into a monthly line instead.
Equipment that dates quickly
Where technology or efficiency moves, owning a machine for fifteen years is not obviously the better deal.
Several sites at once
Standardising equipment across locations is easier to justify monthly than as one large purchase.
How the conversation goes
Tell us what the kitchen needs
The equipment, the site, and roughly when you need it running. If you are not sure what you need, that is what the walk-through is for.
We spec it and price the purchase
Model, options, delivery and installation, as a normal equipment quote. You see what the equipment costs before any lease structure is discussed.
We put a lease structure alongside it
Terms depend on the equipment, the amount and your business, so they are written for your quote rather than picked off a page. Everything is in writing before anything is signed.
Installed, billed monthly, serviced by us
We deliver and install it. Billing runs monthly. Service and parts come from the same three branches as everything else we sell.
No figures on this page on purpose. Lease terms depend on the equipment and the amount, and quoting a typical number would be wrong for most kitchens.
Straight answers
Do you rent equipment?
No. We do not run a rental programme, short-term or seasonal. Leasing is a longer arrangement with monthly billing, not a rental. If you need equipment for a few weeks, say so and we will tell you if we know someone who does that.
Is service included?
Not automatically. Service and planned maintenance are arranged separately, and most leasing customers put the equipment on a maintenance cycle at the same time. Planned maintenance →
What equipment can be leased?
Generally the same equipment we sell, across refrigeration, cooking, warewashing and beverage. Some lines and some amounts suit it better than others, which is part of the conversation.
Can we lease used or refurbished?
Ask. It depends on the unit and the amount. Used equipment →
Ask about leasing
A salesperson picks this up during business hours, Monday to Friday, 8:00 AM to 5:00 PM. You get an equipment quote and a lease structure alongside it, both in writing.
Prefer to talk? Call (800) 716-7070 during business hours.