As an investor I am currently negotiating a buil-to-suit NNN lease that I am building from the ground up and will have a lesser known national fast food franchise as the tenant. 

I have a restaurant in Chicago and I want to start a food truck or restaurant in Jacksonville.

Then, you don't need poisons in boxes of food on traps.

By the time there is a Whole Foods or Starbucks – those distressed properties that you may see and think you could grab on the cheap are going to be priced accordingly.

I'm not suggesting which way you go, just food for thought. 

See if potential for review.Rent food truck spot couple times a month.No room for firework stand $15,000 for 3 weeks.Upstairs ceiling high enough for in door golf driving range and rec rental?  

Verify (with more pics) no toothbrush in the bathroom, no, or minimal food in fridge or cabinets, empty (of clothes) closets.

I agree with @Joe Villeneuve,He's an Architect, and knows his stuff.I also did a mockup for a Class B SFH.Pushed out a wall, cut a doorway, boxed in the water heater (check local building codes re this), added pantry cabinets (at the expense of counter space (not everyone is full on cooking 3 squares a day, with the readiness of microwave and ready to heat oven foods.) 

It's like being stuck in a high school cafeteria during lunchtime, where the food is overpriced and often unappetizing.

I have decades in the food business before getting into commercial real estate.The offering circular has you keeping a minimum of 100 employees per location on staff.