Reselling Used Restaurant Equipment
It's quite profitable. For non-customized branded equipment, you can generally buy at 30% of original price and sell at 50% without much issue. A single restaurant equipment deal can run hundreds of thousands, and making tens of thousands per transaction is common. Liquidity is also relatively high — your buyers may become your recycling customers again after some time (typically an 18-month cycle). The three-year pandemic actually boosted this industry, but it demands tight cost control: sufficient capital reserves and warehouse space are essential, or cash flow will choke.
From the perspective of resale through secondhand dealers, hot pot restaurants, BBQ shops, and milk tea shops turn over the fastest. About 60% of closing stores are taken over by newcomers entering the F&B business.
So don't recklessly all-in on something you don't understand. Spend a few days working as an employee first — tally up revenue, foot traffic, and costs — then make your decision.