Finding all the deductions that are due to both you and your business can be a daunting chore. Uncovering all of these have morphed into an annual ritual. This year will present additional challenges and opportunities.Â
Most likely, there remains a major de-duction that you might not have yet considered: cooking without ducts! By now, you probably know about ventless cooking appliances. There is much to be said about their portability. In stark contrast to traditional hoods, which when installed become part of the building infrastructure, ventless equipment can be easily moved and even removed from leased premises.Â
Ductless cookers of all stripes feature modular construction. By their very nature, they simplify reconfiguring cooking lines for menu and/or cuisine changes.
In our ever-changing foodservice landscape, flexibility reigns supreme. Ventless cookers deliver on the promise to keep an operation nimble, as various new norms emerge.
We hear a lot about cord-cutting and wireless tech. Many of the same physical benefits apply to vent-elimination. And there is more – a lion’s share of this equipment employs the tech interfaces that are vital for a seamless integration into an operator’s stack.
Early adopters of ventless included non-traditional locations such as travel hubs, and alternative sights in schools, healthcare, and B&I. Now they have gone mainstream. All the operators who are challenged by utilizing non-ventilated spaces have the opportunities to expand.
Costing about the same or less than conventional hood installations, ductless cookers feature lower construction & permitting costs. They enhance ROI through a reduction in the total cost of ownership, with savings in service & maintenance as well as energy efficiency.
Unlike hoods, they are not considered a building improvement. Subject to one’s own situation, an operator can expect further benefits of accelerated depreciation, and/or complete deductibility.
As we modularize service, uncoupling food production from delivery, so too should we consider freeing our cooking from being chained to the old-fashioned hood/ventilation systems.
De-ducting your foodservice operation’s cooking equipment can improve your bottom line, give you flexibility and probably provide substantial tax benefits as well.
