My name is Brenda, I am currently living in the beautiful community in Maine.

So again, I'm Brenda, and I'm from Maine.

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.

The two main factors I will take into consideration on when to sell:1.

I would love to network with other Chicago Realtors who focus mainly on investors and are regulars on this site.

Sheesh.On a more pragmatic note though... any way to get rid of the pop up that comes up ever time I pull up the main forum screen?

We are looking at REO's and I'm thinking it might be better in our case to get a buyer's agent than work with the main listing agent in our area.

But here in Maine, the sherrif comes and posts the writ on the door, they he is supposed to come back 48 hours later (if I call him?)

ARC was 31,000(we put about 10k in and got 5k back from energy program here in maine)gross rents 1,382owned free and clear, no financinglousy neighborhood, though it really hasn't been that bad, it's been slightly taskier than most (tenants not getting along, a couple of minor police visits, etc..)

My main worry for you is if you don't keep an eye on the tanks level you can run out and suck air into the lines which is an instant service call that will cost a hundred dollars or more.