While the cabinets could be saved, refinished, and add new hardware along with new granite countertops and the new cut in and plumbing for dishwasher, by the time I do all of that, it would only cost me about a grand or two more for brand new, and new in the kitchen always brings the value at exit so it is typical in my case and in my area to gut and start fresh.

I have not consulted a contractor ...and I've looked up the comps myself based on what I have learned..I have verified findings with a realtor at this point.. .I haven't heard of many investors using a contractor for estimates to wholesale ...at this point I'm really starting fresh and educating myself as I go...I have a thread I'm reading on estimates right now although it seems geared towards rehabbing its great info

@Tyler Dunlap now you just revealed one of the perils of asking questions about what to expect to pay for properties to a national audience. 

I highly suggest renting to someone that has previous restaurant experience and not some guy fresh out of culinary school.

The bank statements and tax returns can come after to verify the requested info.You haven't revealed the type of property.

I'm also pretty fresh to real estate and I'm curious as to what neighborhoods you're looking at.

'Fresh' and 'New' rentals are preferred in this town.

@John Fedro  John not new license just happened to go through the 10 hour annual CE  last week so the part of MH was fresh in my mind.. as there was some discussion about it in class

One investor revealed his mindset when he and his wife went to the casinos at Lake Tahoe with my wife and I.

It will reveal any encumbrances against the property, such as mortgages.