Restaurant liquidation, simplified end-to-end.
Stonebridge is a full-service restaurant liquidation company helping owners, landlords, lenders, and attorneys convert commercial kitchen equipment, FF&E, and full restaurant business assets into cash, fast, transparently, and without the auction-junkyard chaos.
- No upfront cost on qualifying projects
- Nationwide buyer network
- Auctions + direct buyers
- Fast turnaround timelines
- Full-service coordination available
Five steps from inquiry to net proceeds
Whether you're handling a single site or a multi-location project, the process is the same and the path is clear.
- 01
Share your assets
Tell us what you have, where it is, and your timing.
- 02
We review
Our team evaluates inventory, condition, location, and goals.
- 03
Strategy
You receive a recommended liquidation strategy and timeline.
- 04
We market & sell
We market to direct buyers, dealers, our network, and select auctions.
- 05
Closing & proceeds
Assets sell, removal coordinated, net proceeds distributed to you.
Restaurant equipment liquidation, top to bottom
From a single walk-in cooler to a full restaurant closing sale, our restaurant equipment liquidators handle every category buyers actually pay for.
Commercial kitchen equipment
- Ovens & ranges
- Fryers & griddles
- Refrigeration & freezers
- Walk-in coolers
- Food prep equipment
- Dishwashing systems
Front of house & furniture
- Restaurant furniture
- Booths & seating
- Bar equipment
- POS systems
- Store fixtures
- Décor & signage
Specialty & hospitality
- Bakery equipment
- Cafe equipment
- Hospitality equipment
- Smallwares
- Food service equipment
- Catering vehicles
Also handling bakery equipment liquidation, bar equipment liquidation, cafe equipment liquidation, hospitality equipment liquidation, and broader food service equipment liquidation projects.
Curious what your equipment could net?
Send a rough list — even just photos and a location — and we'll come back with a recommended path within one business day.
Built for the people who actually run these projects
The right channel for the right asset
A modern restaurant liquidation isn't a single auction — it's a strategy. We pick the channels that maximize recovery for what you actually have.
Direct buyer sales
Targeted outreach to operators and end users for specific high-value assets.
Negotiated bulk deals
Single-buyer transactions for full equipment packages or matching FF&E sets.
Live & online auctions
Time-bound competitive sales when speed and broad reach matter most.
Partial liquidation
Sell only what you no longer need while keeping core operations running.
Full business liquidation
End-to-end disposition of every asset, coordinated with landlord and lender requirements.
Restaurant closing sales
On-site or hybrid sales for closing locations, including removal logistics.
Every kind of restaurant wind-down
From a quiet voluntary closure to a court-supervised Chapter 7, the playbook shifts. We've run them all and we adapt the strategy, paperwork, and reporting to fit.
Voluntary closures
Owners winding down a single location or exiting the business on their own timeline.
Chapter 7 & Chapter 11
Court-supervised liquidations in coordination with trustees, debtor's counsel, and secured creditors.
ABCs & receiverships
Assignments for the benefit of creditors and state-court receiverships, with full reporting.
Landlord lockouts & surrenders
Lease-end and post-eviction projects where speed and broom-clean delivery matter.
Lender-driven dispositions
Repos and workouts for banks, SBA lenders, and equipment finance companies.
Concept pivots & remodels
Selling FF&E from a closing concept while a new one is built out in the same space.
Ghost kitchen exits
Cloud-kitchen and virtual-brand operators consolidating or shutting down stations.
Multi-unit wind-downs
Regional and national operators closing 2 to 200+ locations on a coordinated schedule.
The part most liquidators ignore
Selling the equipment is the easy part. Surrender dates, trade-fixture rules, hood disconnects, refrigerant recovery, leased ice machines, and UCC liens are where restaurant projects actually go sideways. We handle that work directly so you hand back keys clean.
Surrender date planning
We back-schedule sale and removal windows from your lease end or surrender deadline.
Trade fixtures vs. landlord property
We help identify what you can legally remove vs. what stays with the premises.
Broom-clean turnover
Coordinated removal, disposal, and basic clean-out so you hand back keys without callbacks.
Hood, gas & refrigerant decommissioning
Licensed partners for gas line caps, hood disconnects, and EPA 608 refrigerant recovery.
Leased & financed equipment
We flag UCC-1 filings, Ecolab/ice machine leases, and POS contracts before anything moves.
Liquor & TTB-regulated inventory
Guidance on what can be sold, transferred, or must be destroyed under state ABC and TTB rules.
Get a no-obligation valuation on your assets
Share a quick overview and a specialist will respond within one business day with a recommended path forward.
Why restaurant operators bring their closures to Stonebridge
Restaurant liquidations are messy by default — leases on the clock, perishable inventory, refrigeration timing, landlord deadlines, and equipment most generalist auctioneers undervalue. We've built our restaurant liquidation process around those exact pressure points so owners, franchisees, and counsel can move on cleanly.
Restaurant-savvy project leads
Your project is run by someone who understands BOH vs FOH equipment, hood and ansul considerations, walk-in disassembly, and what dealers actually pay for late-model fryers, ranges, and refrigeration — not a generalist clerk reading off a spreadsheet.
Direct demand from restaurant buyers
We sell into a working network of independent restaurant operators, ghost kitchens, secondhand restaurant equipment dealers, hospitality builders, and used commercial kitchen wholesalers — buyers actively hunting for the gear coming out of your kitchen.
Built for landlord and lease deadlines
Most restaurant closures run on a hard clock — possession dates, surrender clauses, broker showings. We sequence valuation, sale, and removal to land inside your timeline so you're not paying rent on a dead store one day longer than you have to.
A clear, low-friction first conversation
The first call is short and useful — even if you ultimately decide not to move forward. No hard sell, no pressure, no obligation.
- 1
You share what you have
Equipment list, photos, location, and timing — even rough info is fine. We can also pull from a previous appraisal or insurance schedule.
- 2
We respond with a plan
Within one business day, you'll get a recommended channel mix, a realistic timeline, and a clear view of what we'll handle vs. what stays on your plate.
- 3
You decide, on your terms
If it's a fit, we move forward. If it's not, you walk away with useful information and zero cost.
- 4
We run the project
Once you sign off, we take over: marketing, buyer vetting, scheduling, removal coordination, and final accounting.
Premium brands buyers actively search for
Our buyer network is built around the equipment operators actually want. Late-model gear from these manufacturers tends to move fastest and recover strongest at sale.
Don't see your brand? We still move it — these are just the ones that consistently draw the most buyer demand.
Not sure what your assets are worth?
We'll review what you have and recommend the channel — direct sale, auction, or hybrid — that nets the most for your situation.
Common questions
Tell us about your restaurant
Share a few details below and a Stonebridge restaurant liquidation specialist will reply within one business day with a recommended approach and estimated recovery range.
- Free, no-obligation valuation
- Confidential, single point of contact
- Works for one location or 100
- Equipment list or recent inventory (any format)
- Photos or a quick walk-through video
- Lease end / surrender date and landlord contact
- Lender or secured creditor contact, if applicable
- Any UCC-1, lease, or finance documents on equipment
- Target date you need the space empty
Don't have it all yet? Reach out anyway — we can work from very little.