Operators are frittering away cash on storage costs for kitchen equipment they no longer use because they don’t know what else to do with it, a specialist in second-hand kit has claimed.
Only one in 10 catering industry professionals is aware of the existence of a disposal service for second-hand catering equipment, according to a survey carried out by Ramco Foodservice at the recent Casual Dining Show.
Ramco works with operators to remove unwanted catering equipment and provides a number of disposal options such as reselling or buying the equipment outright.
Its survey revealed over 70% of respondents said they would be motivated to raise money by selling catering equipment they no longer needed, while almost 30% said the environmental benefits of recycling equipment would influence their decisions. 6% were unsure how they would dispose of old equipment.
Almost a third of respondents, 29%, said they had bought second hand catering equipment, demonstrating that there is demand for used appliances.
Ramco itself saw sales of surplus equipment increase by 50% last year and says it’s confident there is growing interest in reusing surplus catering equipment.
Commenting on the results, Paul Fieldhouse, business development manager for Ramco said: “Our survey highlights a big issue for the hospitality and catering industry. We estimate the second-hand catering equipment market to be worth £250m, but the industry is missing an opportunity to realise its value by throwing away millions worth of working appliances every year.
“We believe many in the industry are keen to find a financially beneficial and sustainable route for unwanted equipment, but clearly there is very low awareness that a service such as Ramco exists.”
At the Casual Dining Show, Ramco exhibited its fully compliant, flexible and bespoke catering equipment disposal service for the casual dining and eating out sector, and how it can benefit businesses.
Mr Fieldhouse added: “From conversations at Casual Dining with everyone from pub and bar groups to contract caterers, we learnt there many operators around the country sitting on equipment they don’t use because they are not aware of their options. One major casual dining operator said it’s spending a fortune on storage costs for a warehouse full of redundant equipment – costs that could be reduced with better disposal options.”
He added: “At a time when there is a growing focus on food waste and sustainability, the industry is missing a big opportunity to build its environmental credentials.”