What size and type of restaurant are you wanting to own, and what's your industry experience in Food Service?

I do plan on in either case going in and throwing away any food items next week with trash.Thanks for your thoughts on the matter.

I own a food truck called Mack’s Handcrafted Soda and Pops - we make lots of tasty drinks in sort of a food truck food court.

I know my biggest expense is food but I’m cutting back on how much I eat out.

I would continue to use those metrics to narrow down your search furtherTo get the best idea of an area I look at schools zoned for, average household income in a 1-, 3- and 5-mile radius (use esri), and closest grocery store (publix is universal in Florida, but if it is close to a Winn Dixie or a Walmart grocery center it is a low-income area, close to a Whole Foods or Fresh Market, generally higher income area) as well as the other retail in the area.

The smell usually comes from food that has not been cleaned out of the strainer.

Simple napkin math: Nutritious & Clean Food (just for me and my dog) + Shelter (small warm and clean place, where I feel myself comfortable) + Sport (equipment, clothing, racing and coaching fees) + Emergency Fund + Travel + Shopping (pretty much just books and coffee)The planProperty TypeI realize that it’s very difficult to achieve great appreciation and a cash flow simultaneously.

I pump food grade anti-freeze through all the new plumbing including the electric on-demand hot water system.

We eat very inexpensive foods i.e. rice  and homemade chili every day.

I’m not saying that a Starbucks would be a good tenant for your development or not, but if you can cater the design to who you think may be a good tenant, and their requirements (Starbucks likes to be the corner tenant of a strip with a certain length drive thru, etc), you may have the ability to provide a more attractive offering.FYI, if you have a site that is zoned for a drive-thru you are already ahead of the game