B
BobW
New Member
Hi everyone
I'm new to this forum andam looking fro advice on acouple of matters:
I'm converting , family owned property in London to 4 x residential flats to let from office accomodation.
What appliances do I need to provide in the kitchens apart from extractor, hob and oven? I'm very aware that the more appliances are provided - or worse built in that call out / maintenance costs could easily balloon and be a regular drain on income. My view is we should put in the min. The architects say we need to provide dishwasher fridge freezer, washer/dryer etc...
The family all live at least 100 miles away from the property so these will be managed lets, so it's not as if we can go and do any maint ourselves. The Agents I expect will find it in their interest to support callouts as they'll have an arrangement with their preferred contractors.
Secondly how can we ensure the prices / costs for the conversion are "reasonable" and as not being on the spot in London we keep tight control over quality and cost.
Has anyone been in a similar situation?
Many thanks in advance for any advice,
BobW
I'm new to this forum andam looking fro advice on acouple of matters:
I'm converting , family owned property in London to 4 x residential flats to let from office accomodation.
What appliances do I need to provide in the kitchens apart from extractor, hob and oven? I'm very aware that the more appliances are provided - or worse built in that call out / maintenance costs could easily balloon and be a regular drain on income. My view is we should put in the min. The architects say we need to provide dishwasher fridge freezer, washer/dryer etc...
The family all live at least 100 miles away from the property so these will be managed lets, so it's not as if we can go and do any maint ourselves. The Agents I expect will find it in their interest to support callouts as they'll have an arrangement with their preferred contractors.
Secondly how can we ensure the prices / costs for the conversion are "reasonable" and as not being on the spot in London we keep tight control over quality and cost.
Has anyone been in a similar situation?
Many thanks in advance for any advice,
BobW