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Jared Mizrahi

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PCI Auction Group, located in Manheim, PA, is one the nation’s largest online restaurant equipment auction companies. Jared Mizrahi, the 30-year-old owner, has been in the auction business since he was 12 years old. He started his first business selling golf balls on eBay that he had retrieved from ponds, streams, and fields on golf courses. After graduating from Millersville University, he started teaching Mathematics at J.P. McCaskey and Manheim Township High Schools, all while simultaneously running his eBay businesses.

In 2013, Mizrahi decided to focus on PCI Auction Group full time. PCI was recently named to Inc. Magazine’s annual Inc. 5000, a list of the fastest-growing private companies in America. The company now has over 16 offices nationwide, and facilitates the liquidation of assets from 1,000+ restaurants and retail spaces each year. The service provided is a valuable resource for clients who are seeking to recoup capital from unused restaurant and commercial assets due to concept changes, remodels and closures. PCI has the capability to remove/disassemble any and all restaurant equipment including hoods, walk-ins, and rack ovens and bring it back to their warehouse to list the items in an online auction. They have helped national companies such as Subway, Papa John’s Pizza, Dunkin’ Donuts, Joe’s Crab Shack, Ruby Tuesday, Wawa, and more recently Au Bon Pain liquidate their assets.

The site is also a valuable resource for anyone outfitting an entire restaurant, remodeling in a cost-effective manner or for anyone buying restaurant-related equipment for their home, garage, hunting cabin, etc. Most items start at a penny and are listed without reserves.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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