I am worried about unforseen CapEx (2-3 year down the line) which would eat up the cash-flow that would have been accumulated.Here is an example property based out Milwaukee, WI.

If a vacancy after 18 months is the difference between you eating or not, I recommend you sell the house and get your down payment back to buy food. 

So is he supposed to eat the $100k and go out of business, and ruin his families financial position for a decade or more?

If so are there other things you can cut out of your budget (expensive car payments, always going out to eat, credit card debt etc) that you can cut out so you are more comfortable covering the difference of the rent and mortgage while you are living there?

So you've got everybody that's over-levered.I was eating lunch with a good friend of mine the other day.

I would just go to a management company, but I am hesitant given this property has a fairly low net income do to taxes and rent-stabilization, a management company would greatly eat into the profit. 

Healthy food is easier to come by and more Americans are eating it.

I developed a theme and started getting supplies, because I wanted to get set up as soon as possible after closing.This is an elephant, but you eat it one bite at a time. 

Waynesville or Marshall are a little closer to civilization where you could be in Asheville in 45 minutes eating out, shopping, etc.If you want some agent contact info send me a message; I'll give you some contacts.

That said, I am worried about a correction that eats at the delicious equity I already have. * BONUS QUESTION *When selling a property, is it better to reinvest that capital into multiple properties, or use it to purchase one bigger asset?