@Tim Porsche just a little food for thought. 

Where will they get money for food and other necessities once HELOC is depleted?

Of course, take this advice with a grain of salt, as everyone’s situation is different.I would encourage you to keep pursuing this with everything you have, but also reinvest the profits from your flips.

Of course when an event was planned with food, why would I make a reservation?  

That's like asking, "Does food taste good?"

I'm not an attorney, so take my advice with a grain of salt: a broker who works with investors of all walks of life, big and small, I've noticed most form an LLC once they have two properties or more.Many will form one if they just have one, but if you're talking about house hacking, keep in mind, conventional lenders don't allow entity closings and they are the only lenders that'll allow you to live on the property.DSCR/hard money lenders allow you to close in an entity, but you can't live on the property.

You are going to the job site and picking up the part and bringing it to return to the locker at Whole Foods or boxing up and driving it Idaho?

Even from the good ones, the quality of their answer is dependent on the quality of your question (so educate yourself to ask the right questions in the right form...which is what I think @Max Bellino is trying to do here).I don't know if Max can benefit from my notes and diagrams, or if they apply to his situation and plans, but since you mentioned them, here they are - just be advised this is from a lot of sleeping at Holiday Inn Express many years ago so take them with a big grain of salt and don't construe them as legal or tax advice:If you are new to REI you should be primarily concerned with finding good deals and growing your business first.

For years i have had a portfolio policy with Nationwide for my commercial plazas but they are not renewing me this year as they now require all buildings with a food use to be fully sprinklered (which i do not have).

The possibilities are endless… Anything from guests leaving a bunch of lights on, to leaving the oven on, to leaving food out on the counter to rot and attract pests…Just wondering how people deal with this situation where the guests check out and the cleaners can’t go over there for a couple of days?