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.
The machine and the people who look after it, from one place.
Lease equipment we also deliver, install and service. Monthly billing keeps the capital in the business, and when something needs attention you are calling the same branch that put it in rather than working out whose problem it is.
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.
More than one shape of lease
Which one fits depends on the equipment and the amount. All of them are written against a normal equipment quote you have already seen.
Short term
One to two years. Suits a stopgap, a short lease on the building, or equipment you expect to outgrow.
Mid term
Three to five years. The common shape, and usually the one that makes the monthly number work.
Perpetual, on some equipment
An ongoing arrangement with no buyout at the end, which we offer on some equipment rather than all of it. Ice machines are the usual case. Ask whether it applies to yours.
Straight answers
Do you rent equipment?
No. We do not run a rental program, 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 planned maintenance included?
Usually it is required rather than optional, and it is built into the lease price. Until a leased unit is paid off it is still our equipment, so keeping it on a maintenance cycle protects both of us. That is most strictly true of ice machines. Planned maintenance →
What equipment can be leased?
Ice machines are the most common by some distance. Beyond those it depends on the equipment, the amount and the term, so treat it as a conversation rather than a standing offer. If it is something we sell, it is worth asking.
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.