I heard most people decide as soon as they pull up if a house is a good fit or not and I would do this without a doubt.Good Luck Marcus

They have all of the little agrevating screws, bolts, nuts, gaskets, fittings, ETC on their truck.

This cause water to leak out of the connections and causes water damage to the ceiling.The washer/dryer is in the hall upstairs on our units.We have also found tenants will use the cheap rubber hoses instead of the steel braided ones or not have a washer fitting inside the connection which causes a leak.Also if it is an older washer or connections at the wall the threading is older and even if you tighten it will leak.This is why we use Teflon tape when putting the steel lines on.It fills the imperfections of the threading and stops any leaks at the connection.Another area of leakage is at the discharge hose.If it is not properly clamped at the washer,has an old hose,or where the discharge hose goes into the drain line could cause a leak.

I had to cut off the 16% down to 12% to make it fit.

As a buyers agent, they can set you up in the system to receive all the homes on the RMLS that fit your criteria.

I deal with Regions bank and they have a charge for bank checks but give me all I want at NC due to my relationship with my banker.

I guess my situation could be worse, but I have a great multifamily under contract which very conservatively needs about $20k worth of work to be 'nicely' fixed up- new stucco, paint, carpet, updating bathrooms and kitchens, etc.The problem is I already have an FHA loan, and won't qualify for the ideal FHA 203k program.

I had no vacancies and couldn't find a house that fit my needs.

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.

If you can offload 90% of the work and still receive 50% of the cash, that should fit your philosophy of management PERFECTLY.