I would focus on ease instead of interest rate.Just use the same bank where you normally bank with and just create another account.I.E. if you bank with JP Morgan Chase, just create another personal account and just run transactions with that account.I would also create an online storage account where you can save your receipts. 

Is mentorship/common guidance normal in the GP world, or is it more of a “learn-by-doing” environment?

For a purchase analysis, I would have included the cost of management in the expenses because that is a normal expense associated with a commercial building. 

Normally, after a few weeks the tenant or a family member contacts us to let us know that they were in the hospital or incarcerated. 

For me, most of my recent BRRRRs in Columbus Ohio still work but I usually expect to leave something in the deal, and honestly 10–20k is pretty normal in today’s market, especially if you want decent areas and solid tenants.

If a seller wants a higher rate to match what they feel is a fair risk-adjusted return, that’s a completely normal part of the negotiation.

The capital partner takes more financial risk upfront, and you take more operational responsibility, so it’s normal for the structure to reflect that balance.– Ridge Lending Group (Licensed in 49 states, excluding NY)

This would be done in a normal residential kitchen — no commercial appliances.I’m trying to figure out whether I should allow this or not, and I’d like to hear what others have experienced.Here are the key details and concerns:• Type of business: cottage-food style baking (sourdough)• No employees• Potential issue: customers picking up from the property• Main concerns:– Liability if someone gets sick or injured on property– Violation of “residential use only” lease language– Parking/traffic impacting the other unit– Increased wear/tear, fire risk, or sanitation issues– My insurance not covering business activity• Alaska does allow cottage food operations, but as the property owner, I know I can still be on the hook if something goes wrong.I don’t necessarily want to shut her down completely — it sounds small-scale — but I also don’t want to open myself up to unnecessary risk.For those who’ve allowed or denied similar situations:- Would you allow a tenant to run a small sourdough/baking business?

It’s normalizing.

They will work at a normal 9-5 and be content living a simple life.