@Rob Ibarra Converting non restaurant space into restaurant space can be fairly costly from what I understand due to the need for larger than standard water lines to service the building and a general need for grease traps and other restaurant specific infrastructure.My first question around going from abandoned auto shop to kitchen is zoning, could you even get the use approved, and then are their any environmental factors in play? 

It's supposed to ensure there are no surprises after closing.

COST me about $70k.

I would assume little to no appreciation over next five years so I would model it and see where it plays out

There is no correct answer.  

Does it leave a paint smell in the unit after it dries, or is it a no smell dry?

I just did a podcast where we discussed this and how people are in for rude awakenings when its takes 3x as long and costs 2x as much to renovate from afar if you are not there on an almost daily basis.

But if asset protection is a key concern, it’s worth discussing further with your attorney to find a balance that works for you.This has no income tax impact.

Another thing, I had no idea how to get some private lenders, because I don't have a well-known brand, so it's harder this way.

No sense in reinventing the wheel starting out.