I take pictures of phone numbers on trucks in the parking lot.

If you put in managers and food cost goes up you are not making much money maybe 40k to 50k gross with high volume stores.I had a friend I have not talked to in years that owned over 20 of them.

I know this is dinner time, they have a food truck there with pretty decent options.

If not - I'm stuck renting for another five years or so (not the end of the world) to save up that cash, while still maintaining a sufficient personal emergency fund as well as a rental maintenance fund.Lots of food for thought here and I definitely appreciate everyone's input. 

We don’t want the hassle of short-term rental but want to make use of the cost segregation benefit for year 1. 2) Can I purchase a new truck/car for managing the STR and add the cost of the truck to cost segregation along with the STR unit.

BUT... there are PLENTY of people that want to sell their house even if the offer is lower.So people thing we just get really food leads...Nope..We get ALL leads.

Thank you Joel appreciate your wisdom in the handling of this difficult situation.Gives me a lot of good food for thought.

As soon as I need a dumpster, and if there are going to be multiple trucks/vans there on a daily basis, I pull permits.  

I get your restaurant analogy, but it's wildly flawed, here is how: What your arguing is one would go out and look at a Subway, look at a McDonalds, look at a sandwich truck, look at a "Mom-Pop" Taco joint, look at a fine dining and a spot's bar and a casual fine dining AND THEN decide which to jump in based on some metric of the business.

We always have a speaker and have just started providing food and drinks as well.