There’s always some good reasons for upgrading your kitchen’s restaurant equipment: better energy efficiency, better performance, increased ease-of-use, increased output, etc. There’s always an equally pressing reason why you try to get one more year out of that same equipment: money doesn’t grow on trees, and there’s plenty of other costs your restaurant faces.
That’s understandable. But if there ever was a time to buy restaurant equipment, that time is now. Food service industry revenue forecasts are up, the newest equipment is more energy efficient than ever, and to top it all off, a recently passed bill will let you write off up to $500,000 in equipment purchases through 2011, meaning you get a tax credit now instead of depreciating bit-by-bit over the next ten years.
Of course, you’ll want to conduct a total cost analysis before you make the decision to buy, but when you factor in all those tax write-offs, that decision can sure be a compelling one.