EndingWinning
Seller services · Restaurant & retail
Restaurant & Retail Liquidation
A closed restaurant is a time problem before it is a money problem. The landlord has a date, the equipment is heavy, and every day you hold the keys costs rent. We are set up to be in the building within 48 hours of the call and catalogued within 72.
72 hrs
Call to catalogued
5 days
Removal window
13%
Buyer's premium
14 days
To settlement
Included
What the engagement covers
- Gas type, voltage and phase recorded on every powered item — the specs buyers actually filter on
- Refrigeration run-tested on intake with the temperature logged and photographed
- Line packages kept together where they sell better as a package, split where they do not
- Removal survey: what fits through which door, and what has to come apart first
- Coordination with the landlord on access, elevator booking and dock times
Not included
Where it stops
- Five-day removal, not seven. The landlord sets that, not us
- We do not test ovens to temperature or gauge refrigeration — powered on and held cold is as far as it goes
- Smallwares sell as grouped lots. Nobody is bidding on eleven tongs individually and pretending otherwise wastes your week
This column exists because a seller who finds out about a limit at the loadout has been badly served. Everything we will not do is on the page before you sign anything.
Sequence
How it runs
01
Call
Tell us the deadline first. Everything else is scheduled backwards from it.
02
Survey
One visit: inventory, power and gas audit, and how each piece physically leaves the building.
03
Sale
Five to seven days open. Kitchen buyers move fast and bid late.
04
Clear
Removal inside five days, and we tell you honestly what will not sell so you can skip it.
On the floor now
What this looks like when it sells
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