Do you expect a over-supply of rental which will bring down the rental price3.

I seriously think that some landlords (mainly talking about typical private individuals here - not larger management companies) forget about the basics!

The shut off valve for the main is under the stairs for each of the 4 units to a building.So I would need 20 of these but I can't find a cost.

My name is Brenda, I am currently living in the beautiful community in Maine.

So again, I'm Brenda, and I'm from Maine.

Depending on the chain they have a selected broker handling their growth and searches for them.The restaurant also has a builder that does spec work for them.Not all restaurants have free standing and some only have in line models.You have to see what the product mix is for the area.Example if 20 pizza places are in a 2 mile radius the saturation rate might be to high for a particular restaurant.They look at demographics,price for the land,required easements,traffic flow for time of day whether they are mainly a lunch driven business or dinner.Shape of the parcel for architectural work,flow,and what model of restaurant they can build there.Example a franchise has 3 size models.Data for the area suggest the biggest model.Your parcel would only fit their smallest building.In that case they might see about buying another parcel to increase size or find another location.Chain restaurants usually lease the space so they can free up capital to keep growing locations and their brand.

The two main factors I will take into consideration on when to sell:1.

I would love to network with other Chicago Realtors who focus mainly on investors and are regulars on this site.

Sheesh.On a more pragmatic note though... any way to get rid of the pop up that comes up ever time I pull up the main forum screen?

We are looking at REO's and I'm thinking it might be better in our case to get a buyer's agent than work with the main listing agent in our area.