Hello,

I am looking into getting my own commercial bakery and subleasing to tenants . Has anyone done this before that is willing to share their experiances both positive and negitive.

Thanks

Thought I would give myself a bump

Things we are pondering.

**How do you keep track of your tenants time at bakery , when you will not always be there. Sign in/Sign out sheet, using honor system etc.

** Do you charge your tenants extra to store supplies, so they have choice for lower rent.

exampe :Rent $250 per month + $50 storage closet)

** Maintaining a clean workspace with multiple styles of workers.

** Advertizing of tenants we are thinking on having my large logo on window , and smaller logos on the door of tenants. So their customers can find them. Should we charge for this , or have it just be a nice thing we do.

Any suggestions or advise would be helpful.

Thank you