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Commercial kitchen equipment moves through a much larger marketplace than many people realize. Restaurants are only one part of it. Schools, hospitals, hotels, caterers, bakeries, corporate cafeterias, municipalities, and other organizations regularly buy and sell food service assets as their operational needs change. That movement creates opportunities for both sides of the market. Sellers gain access to a broad buyer pool, while commercial kitchen equipment buyers can find equipment that originated Read More

The bidder list at a construction equipment auction is often broader than many sellers expect. Contractors may be looking for a replacement excavator, while a farmer is interested in a skid steer attachment and a dealer is evaluating a late-model loader for resale. Municipal maintenance departments, rental companies, property developers and owner-operators can all be active participants as well. Understanding who these construction equipment auction buyers are helps sellers present assets more Read More

The most successful auctions often start with something simple: a well-prepared listing. Before an auction begins, buyers are often reviewing photos, comparing equipment, and researching assets to decide what deserves their attention. Accurate listings help buyers bid with confidence, while missing details may cause them to lose interest or move on to other opportunities. At Backes Auctioneers, we've seen how detailed listings help buyers find the information they need before reaching out Read More

If you're preparing to close a facility, upgrade equipment, relocate operations, or liquidate business assets, you're likely focused on timelines and maximizing value. One detail that often gets overlooked is documentation. For a successful commercial HVAC equipment sale, having the right records available can help buyers evaluate equipment with confidence. Organizing key documents before a sale helps create a smoother process and gives buyers the information they need to bid confidently. Read More

Back-to-school facility work often starts with a practical goal: updating a kitchen, reorganizing storage, cleaning out a maintenance area, or preparing a building for new use. Once that work begins, schools often find equipment that no longer fits the current layout, menu, staffing model, or maintenance plan. A cafeteria remodel may leave behind ovens, sinks, prep tables, carts, or refrigeration. A maintenance department cleanout may uncover shop tools, shelving, lawn equipment, lifts, pallet Read More

Warehouse operations are always evolving. As layouts change, product lines shift, and handling methods improve, equipment that once made sense may no longer be the best fit for how the business runs today. That’s where warehouse liquidations often begin — not with a full shutdown, but with a closer look at racking, forklifts, and material handling equipment that no longer supports daily workflows. For warehouse managers, the opportunity isn’t simply clearing space. It’s Read More

This July marks an important milestone for our family, our team, and the many sellers, buyers, lenders, attorneys, trustees, landlords, and community partners who have worked with us along the way: Backes Auctioneers is celebrating 50 years in business. We’re grateful for what that milestone represents. It reflects years of early mornings, site visits, equipment walkthroughs, auction setup, buyer questions, seller conversations, and the steady work that happens before and after auction day. Read More

By the time summer hits, most operations are moving fast. Production schedules are set, inventory levels have adjusted, and capital budgets are already spoken for. With all the hustle-and-bustle, excess machinery can sometimes be an afterthought. You’re likely sitting on machines that haven’t run in months, backup units that rarely leave the corner, or tools that no longer match how your business operates today. Left alone, those assets quietly tie up space, capital, and attention. A Read More

Farm equipment has a way of fading into the background as new technology and new models hit the market, making the old versions obsolete. A tractor that once ran hard through harvest now only sees occasional use. A combine with outdated technology still works, but it no longer fits the operation. A backup planter sits in a shed “just in case,” even though it hasn’t moved in two seasons. None of these machines feel urgent. They’re paid for. They still start. They still technically Read More

Seasonal food service is built around short sale windows and long lead times. For concession operators, fair vendors, and seasonal kitchens, equipment must be ready when the gates open. Then that same equipment sits idle or moves on once the season ends. Fryers, griddles, refrigeration, serving stations, and mobile setups all have a narrow window where they generate revenue. Outside of that window, they take up storage, require upkeep, and often quietly lose value. This stop‑start reality Read More