Bill of Sale Agreement for Catering Assets

What a good one includes

• Complete legal names, contact information, and signatures of both the seller and the buyer.
• A detailed, itemized inventory of all catering assets being sold, including brand names, model numbers, serial numbers, and current physical conditions.
• The final purchase price and the exact payment method used, whether it is cash, cashier's check, or an agreed-upon installment plan.
• A clear "as-is" clause stating that the buyer accepts the kitchen equipment in its current state without any ongoing warranties or performance guarantees from the seller.
• A declaration that the seller holds clear title to all assets and that they are being transferred free of any debts, outstanding loans, or health department liens.
• Explicit terms regarding who is responsible for the cost and labor of disconnecting gas lines, plumbing, and transporting the heavy commercial kitchen equipment.

Common mistakes to avoid

• Relying on vague descriptions like "miscellaneous kitchen utensils" instead of listing exact quantities and item types, which can lead to post-sale arguments over what was actually included.
• Failing to specify who is responsible for deep cleaning and sanitizing the equipment to meet local health department codes prior to transfer.
• Forgetting to write down who handles and pays for the professional disconnection of gas, water, and electrical lines for heavy commercial appliances.
• Omitting an explicit "as-is, where-is" clause, leaving you legally vulnerable if a commercial refrigerator compressor fails a week after the sale.

Frequently asked questions