Depending on the chain they have a selected broker handling their growth and searches for them.The restaurant also has a builder that does spec work for them.Not all restaurants have free standing and some only have in line models.You have to see what the product mix is for the area.Example if 20 pizza places are in a 2 mile radius the saturation rate might be to high for a particular restaurant.They look at demographics,price for the land,required easements,traffic flow for time of day whether they are mainly a lunch driven business or dinner.Shape of the parcel for architectural work,flow,and what model of restaurant they can build there.Example a franchise has 3 size models.Data for the area suggest the biggest model.Your parcel would only fit their smallest building.In that case they might see about buying another parcel to increase size or find another location.Chain restaurants usually lease the space so they can free up capital to keep growing locations and their brand.

I feel like I have finally saved up enough money to start venturing into it.I've started writing my business plan and looking into properties.

You play venture capital here that can be a double edged sword so learn before you dive in and it may actually work.

Denise,Congrats on your wholesaling venture.

I'd venture to guess that even in the turn-key world, averages are meaningless.

I'd venture to guess that there aren't any standard businesses paying an effective tax rate of 60% given our current tax laws.

Good luck with your investing ventures.

I enjoy the process and feel it's helped me tremendously to make the leap into this new venture of investing in real estate.

I look forward to meeting fellow members and delving into this venture.

In the last 12 months I've started to venture a bit more into hard money lending, but that is hopefully just a temporary thing.How are things with you?