Just wanted some input on the kitchen layout.

A house with a 30 year old kitchen would be described as "dated" or "fixer-upper".OTOH, we all have to have a place to live.

After watching all those cooking competition shows on TV (Chopped, Hells Kitchen, etc), I can imagine how stressful your job it!

I usually have GFI added in the kitchen, the bath(s) and for ungrounded props, usually at least on leg in the living areas.

Some thoughts on the pricing you received (keep in mind that you should probably add about 15% to the average costs to cover the fact that you're going to need a GC to manage all this for you...I don't include that in the price below):>> KITCHEN: INSTALL NEW HANDLES ON CABINETS.

Needs everything, electric, plumbing rough & finish, HVAC, insulation, drywall, kitchen etc.

It flooded the whole house about an inch or two except the kitchen and formal dining.

We find this allows us to better tract the state of each property and the quality of work ... in one case a tenant wanted to upgrade the kitchen faucet and she paid for both the new faucet and our handyman to install it.Similar to the annual inspection indicated by Rob K, we reserve the right to inspect our properties once per quarter.

I don't think you can assign a real formula, because for every deal there needs to be some flexabliity and some deals will need to have more profit to offset opportunity costsSome examples- A SFH working right now that needs new heat system, new kitchen and baths requiring a total out of pocket of 50-60K after down payment, finance costs, carrying costs, ect might be worth while for a 30-40k profitHowever a major addition, new heat system, new electric system, add a half bath on existing main level, and otherwise total gut requiring 100K out of pocket might not be worth doing.

I'd have to crawl in behind the kitchen cabitets.