With the corner and access you make the rules.300k is way to low and they can make up for it on the other 23 acres giving you more money.You really need someone on your side.If I were there I would work for you and NOT the developer.They are trying to wear you down and see the lowest you will take.You know the income approach but it helps also to have knowledge from the other side like I do of what the developer will do with the property and how they will most likely extract the most money for themselves.This will help you not hold them hostage but capitalize on their problem.Sounds like an unseasoned developer because they should have known long ago they needed your property to make it work.From an access,architectural,and design standpoint they need your land.

If you can start with a situation where you can do absolutely anything you want with very few restraints, AND you have a lot of patience, AND you've done massive renovations/builds in the past, AND you're a total house nerd with a true appreciation for space and architecture, then I MIGHT suggest that you take a shot at the floor plan yourself.The sort of houses I build and renovate often are on tight lots, with zoning restrictions galore.

You might also want to spend some time in the library reading about architectural history and trends, or just looking at an MLS and start guessing when the property was built.

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.

We also respect architecture, history, culture, diversity, entrepreneurship.

After code modifications approached $90 k additional without architectural costs.

There are architectural design wikis, seems it would work with realty synonymously.

Doesn't seem to address the architectural style at all.

I was afterall checking out the architecture along the way :)Jon Klaus My very first judgment was against a runaway tenant.

I am not a contractor, but I know a thing or two on construction and architecture.