Once winter hits I'm assuming the water activities die down quite a bit. 

As Jay mentioned, massive power requirement that will not get cheaper in time, and along with large water requirements for cooling the rack systems, so targeting locations that provides these necessities is key.

We just had our inspection done, and there are some things that need to be addressed, for one, there is ongoing water intrusion due to no roof flashing, or chimney flashing still existing.

This ensures that you adhere to legal and professional standards in property management.

In order to align your goal with theirs you SHOULD pay them a percentage of all revenue - rent, late fees, water charges, parking fees, pet fees, etc.Second, the PM isn't taking anything, they are earning it by doing the things that the owner cannot or does not want to do.Third, I don't know of many PM's out there that actually want higher expenses for the owner.

So I’m in a bit of a bind, I have a duplex I’m house hacking we remodeled entire thing, new hvac, electric panels, electric main, updated plumbing, water heaters, furnace, install central air, roof.

@Rob Ibarra Converting non restaurant space into restaurant space can be fairly costly from what I understand due to the need for larger than standard water lines to service the building and a general need for grease traps and other restaurant specific infrastructure.My first question around going from abandoned auto shop to kitchen is zoning, could you even get the use approved, and then are their any environmental factors in play? 

My family has owned farmland on the water in St.

There was an issue there of having enough water, but I have not heard anything about that in a couple years.

And when I applied for a rental license it was a really easy process, they cared more about the safety things like having enough smoke detectors and fire extinguisher and GFCI outlets near water, etc.