I have been able to cash out after a year but I'm typically all in at 60% ARV and they allow cash out up to 70% ARV after 1 year of seasoning.I typically only pull back out 60% because that's the tipping point where any more starts eating into my cash flow.Jeff V

Nowadays, people want an area to eat at the bar in the kitchen, especially family type homes. 

Even the nice places to eat and the clubs and the breweries are closing down in Murray Hill because of the crime.. 2 to 3 times a week you can read on the news of various problems happening in Murray Hill...

It didn't take long for me to identify the menial tasks that were eating up my time but could be done by any trained monkey.

Hard money would probably be my last approach as they have the highest interest rates, along with origination fees/points, I have seen some hard money lenders charge 3/4% points on the loans along with 10-14% interest which could very quickly eat up your profits. 

That can eat into your cash flow. 

Again, I don’t know squat about leaving/eating/breathing your market so just take these generalities...as...generalities.

If it is old, and hasn't been updated in a long time, a couple big repairs can eat up all that cash flow for years. 

So I have to pass these expenses on to the next buyer or let them eat into my profit (which in essence is my architectural fee).I'm wondering how I should structure the business to limit my liability, and show as much "loss" on paper as possible to reduce my tax load.

Roy Gutierrez So how will this person eat if he is 100% on your job?