While the occupant will have reduced expenses like trash, water, etc, the landlod does not see the benefits.

Did you handle it like Townsend or did you circumvent this differently?

Unless you have a competent PM handling everything for you, you need to become good at evaluating people's behavior and past history, and reading between the lines, while at the same time treating everyone fairly.

Buying all cash reduces your ROI because your investment is much larger than if you were to leverage (get a loan) the property and only put in 25%..

In almost all our cases we get the bank to reduce the value.You also need to know what type of loan you are dealing with.

The City requires either a cashier's check or a money order for all tax lien purchases (probably don't trust employees with cash handling).

There is just one thing holding me back at this point...How exactly to handle the Land Trust.

I posted a simple one line question yesterday about how to handle a wholesalers assignment fee when filing taxes and nobody responded.

The client reduced a lot of his business debt and was happy to close given two banks he approached denied the loan.2.

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.