Exception to Distance Requirements
1. Properties OUTSIDE the AC-3A/T zoning district must provide the information below:
- a. A detailed proposed menu
- b. A detailed, to-scale floor plan which identifies the following:
- i. Proposed kitchen, dining, bar, and waiting areas within the restaurant
- ii. Square footage of each area and the total square footage of the restaurant
- iii. Seating arrangement and number of seats in the dining and bar areas
- iv. A “typical” of each table type, showing height, surface area, and seating capacity referenced to its location in the seating arrangement
- c. Location of the equipment and facilities in the kitchen
- d. Rated Patron Capacity (RPC) of the facility
- e. A notarized statement from a qualified restaurant owner/operator, or other qualified food service professional, stating the following:
- i. Their qualifications
- ii. The anticipated percentage of revenues to be derived from food and non‐alcoholic beverages based upon the anticipated operation of the restaurant facility and the above information
- iii. Any other material that may provide insight into the total percentage of gross revenues the establishment expects to earn from sales of food and non‐alcoholic beverages
2. Properties zoned AC-3A/T must provide the following information:
- a. A detailed proposed menu
- b. A detailed, to-scale floor plan which identifies the following:
- i. Proposed kitchen, dining, bar, and waiting areas within the restaurant
- ii. Square footage of each area and the total square footage of the restaurant
- iii. Seating arrangement and number of seats in the dining and bar areas
- iv. A “typical” of each table type, showing height, surface area, and seating capacity referenced to its location in the seating arrangement
- c. Location of the equipment and facilities in the kitchen
- d. Rated Patron Capacity (RPC) of the facility
- e. A notarized statement from a qualified restaurant owner/operator, or other qualified food service professional, stating the following:
- i. Their qualifications
- ii. The specific equipment being installed and maintained in the kitchen
- iii. A statement regarding whether the proposed kitchen meets the requirements of this section