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.

It's the food that catches fire.

If you find speculative growth stocks and the leg work to research maybe you'd be geared toward fix and flip. more of just a food for thought.  

E.g it’s a fast food restaurant. 3.

The town is growing rapidly with tons of new home construction still happening along with new schools, and we were recently ranked as the fastest growing city within the metro area....but we are served with only a handful of restaurants, 2 of which are fast food (sonic and Mcdonalds).

We have a truly underrated food scene, and a strong base in the arts. 

A friend and I did a one day shopping spree to stock the kitchen with everything but food (silverware, counter appliances, dishes, towels, pots & pans, glassware, utensils, etc.