You take over management, put your 10K down and make sure to get a nice spread between the rents that you are in-taking and the payments you are providing the seller.  

I don't want to take any unnecessary risk when it comes to our health, and my wife especially is very conscious of what we put in our bodies (natural food ingredients, avoid certain chemicals, etc - she's starting a blog on her experiences/life with these topics - good stuff!).

My modo with my team is "If I eat, you eat"  if you keep your people full they are less likely to take food off the table.

My credit cards are for revolving (regular) expenses like gas, food, etc. and my (cash) savings is for unexpected emergencies.

If you love Korean food, Dong Yang Inn totally rocks!

When that reality hits them in face and they can't put food on the table or keep the lights on then they either get the fire in the belly to do what it takes to succeed or they quit and go back to the J-O-B.Sales are not for everyone and it takes a certain kind of personality to do it over, and over,and over again on a high level.

...taking another look, here's another idea (this is actually pretty big in Denver)...Call up various food truck vendors in your area and "sell" them a spot for their truck on certain days of the week.If the location is near various office buildings, lease the spot to the food truck vendors for the lunchtime crowds.  

Just more food for thought

Broaden your scope and include other buyers, partner with them in taking the option, then later sell out your partnership interest!

Otherwise, what value is there for the seller in taking the risk of default?