@Isaac JohnsonYou can scale but I think you want to get into larger MF asap.

How can one scale your REI.

@Stacey JarrattHi Stacey, I’d love to see a real life example of a BRRRR as that seems to be one of the few ways to scale.

I would invest in multifamily syndication because it's easier to scale (typically $35k min investment in each syndication deal).

I'm interviewing cold-callers right now, and I'm looking forward to scaling up our funnel.

I want to get into something in the area of 12-24 unit range and the potentially scale up the amount of units per building or maybe just purchase more buildings of similar size.

Margins in food are about 9 to 10% net after expenses so 500,000 sales you are looking at 45,000 to 50,000.The people that make any money tend to scale and own 30,40,50 or more of them where they can add in layers of management and no longer be the owner operators but still make good cash of 9 to 10%.

Also one thing that I find most folks struggle with in this business is their own capital  doing HML takes capital especially if your trying to scale U need down payments you need reserves for tax's insurance  most of the time you have to pay your people in advance and wait for the draws etc etc.. flipping with volume you need a lot of your own personal cash..Or you need a capital partner  one or the other. 

The service data sheet that came with the 10-year-old Hotpoint (GE) 18-cubic-foot top-mount no-frost in my house says that with the freezer knob at 5 (on a scale of 1 to 9) and the fresh-food knob (if equipped) at C, which is also the middle, you should have:70 F ambient: Fresh food 33-39 F, freezer -4 to +2 F, percent run time 26 to 36%90 F ambient: Fresh food 33-41 F, freezer -4 to +4 F, percent run time 40 to 56%The service data sheet that came with my 3-year-old Frigidaire (Electrolux) 18-cubic-foot top-mount no-frost at my rental says that with no load, the doors closed, and the controls set in the middle, you should have:65 F ambient: Fresh food 35-40 F, freezer +2 to +8 F, percent run time 25% to 35%90 F ambient: Fresh food 35-40 F, freezer 0 to +5 F, percent run time 45 to 55%Another rule of thumb I have heard is that if you have a box/tub of ice cream in the freezer, it should be soft enough that you can scoop it - not a solid block but not runny either.Like @Jennifer Rysdam and @Joe Splitrock said, cleaning the coils can help. 

People use this as a strategy to scale and build their net worth.