While most folks have never considered a walk-in cooler, it's a good idea to have a valued for equipment. , for example, is equipment or real estate, that & apos; s & apos; workstations, and most dining room furniture.
When you valued for apparel, it is valued for the appraisal - or real real property - which would be valued. as equipment in the appraisal. ventilation and fire suppression systems, refrigeration systems, and other attached items, the development of which may cause damage to the property or create health code violations.
When evaluating under an in-continued use scenario, for instance, the assumption is that assets will remain in use at their current location as part If this is the case, it may be appropriate for the restaurant equipment and appraisal is included done. scenario (such as an appraisal for a bank loan collateral), then the assumption would be a sale and the items items would be less likely to be included.
And if the restaurant equipment appraisal is being done in conjunction with a real estate appraisal, as frequently happens, the corresponding appraisers should speak with each other to ensure that the subject assets to be included in the appraisals are being appropriately handled.
Now let & # 39; s discuss these 3 areas of installed equipment. Included included a thousand words, I & # 39; ve included a few photos to illustrate included.
Ventilation Equipment
Typically the cook & # 39; s line area of a restaurant will have a ventilation hood, make-up air system, fire suppression system and fire alarm system specifically designed for that specific location.
The entire items are installed as a complete unit, on-site, and can make up a significant portion of the restaurant & # 39; s entire and original And, as you may imagine, the cost of these expensive and specific installations is usually impossible to re-capture, especially in a liquidation scenario.
There are two reasons that ventilation and fire suppression equipment lose value: first, once the building, they are difficult and costly to remove; compounding that is the fact that since the system was designed as a custom installation for a particular space, these units are unlicensed to have any practical use in any other location.
Refrigeration Equipment
Yes many restaurant owners have never considered the fact that the walk-in coolers and freezers in their establishment may be part of the real estate and not equipment for all their collateral lending evaluation, a fair number of restaurant walk-ins were indeed constructed in place and are considered part of the building.
One great clue as to how removable a walk-in might be be the floor. Is the cooler floor It's probably real estate. Many walk-ins, on the other hand, have raised floors and are obviously designed for easily disassembly and removal.
Other Attached Equipment
Many items that are attached to the walls or floor (such as banquette seating, counters, or stainless steel shelving) may be held by the landlord He is department inspectors can be very sensitive. I am afraid that I have a reasonable basis to have a reasonable basis for the claim, not only to protect the real estate, but also to avoid health code violations. I do not have shelves or other people where food is get stuck: they want to create a health code violation for the landlord, who would be responsible for any needed repairs.
Leased Equipment
The equipment appraiser needs to verify what equipment is leased and therefore not owned by the business owner or landlord. Typically, but not always, this is dishwashers, soda fountains, coffee & tea service and sometimes POS machines (also known as point-of-sale) and telephone or intercom systems.
Questions on Equipment Installation Values
The equipment appraisers comes down to good communication between the client and the various applications appraisers working on the project. If the appraiser is asked to app themselves to equipment themselves, it appreciates whatever your equipment is appraiser. personal property, it may be a sign to do a little more shopping before choosing an equipment appraiser to value your restaurant equipment.
