Jeremy Fitzgerald, founder of 86Deadstock, shares how his experience as a restaurant operator led him to build a marketplace designed specifically for the hospitality industry. From unused equipment and excess inventory to last-minute operational needs, Fitzgerald explains how restaurants can turn dead stock into cash, save money on supplies, and connect directly with other operators. He discusses the challenges of adoption, the importance of community-driven solutions, and why every restaurant is likely sitting on untapped value.

Every Restaurant Has Hidden Cash Flow – After years as a restaurant operator, Jeremy Fitzgerald realized many restaurants are sitting on thousands of dollars worth of unused equipment, inventory, and supplies. 86Deadstock helps operators turn forgotten items into revenue instead of letting them collect dust in storage rooms and warehouses.
Built By An Operator, For Operators – Fitzgerald created 86Deadstock after experiencing the problem himself, from restaurant remodels to running out of thermal paper during service. His goal is simple: create a trusted marketplace where restaurants can buy from and sell directly to other restaurants.
Community Creates Value – The success of 86Deadstock depends on participation. Fitzgerald believes the more restaurants that list equipment, supplies, and inventory, the more valuable the platform becomes for everyone. By connecting operators with suppliers and fellow restaurateurs, the marketplace helps the industry save money and solve problems together.

Episode Links:

Jeremy Fitzgerald LinkedIn: https://www.linkedin.com/in/jeremy-fitzgerald-4098982b6/
86Deadstock Online: https://www.86deadstock.com/
Jeremy Fitzgerald Email: jeremy@86deadstock.com
86Deadstock Instagram: https://www.instagram.com/86_deadstock/
86Deadstock LinkedIn: https://www.linkedin.com/company/86-deadstock-llc/
86Deadstock Facebook: https://www.facebook.com/86Deadstock

Where to find Cali BBQ Media