How do I check a pub’s draught system and kitchen before buying?

Some belong to the owner. Others are supplied under agreements with breweries or distributors. This page covers equipment only. Before relying on any of it, find out what you would own after closing, what you would merely use and what would cost money to fix.

Who owns the draught system

Ask for a list of the lines, taps, towers, kegs and coolers, and ask who owns each part. In many pubs a supplier installs and keeps the system, often with an agreement attached. Ask for a copy of each agreement, read the term and the exit conditions, and give them to your lawyer, since a sale may need the supplier’s approval.

Cleaning records and condition

Draught lines are cleaned on a schedule, and the records show whether that really happens. Ask who does it, how often and where the logs are kept. Look at the taps and drip trays, ask about pour problems and foam, and have the cooler and cold room checked by a technician if you can.

Walk-in, glass-washer and kitchen line

Check the walk-in for seals and temperature, the glass-washer for age and service, and the kitchen line, fryers, grill and hood for wear. Ask for repair invoices and note what has been replaced recently. For the food side, see the restaurant due diligence guide.

Equipment agreements and consent

Make a list of every lease, loan and supplier agreement for equipment, with its term and renewal. Ask which need consent on a sale and who must approve. Ask your lawyer how any consent should be handled as a condition of closing.