were there in the basement there's the one exit from the basement there's a set of steps on the
side um that have been encased so on the side of the building where you see it kind of like
bulge out i guess or come out there are that is a set of steps and there is an emergency door
that you can use from the basement that would allow you to come right outside and then there's
the other original brown colored steps that you would exit with as well so there's two exits from
the basement from the lower level and you go to the plans so right okay right
can you go to the plans so right okay right no okay i'm i'm heading right there now let me make
this smaller is that in full view for everyone right so there's one stair from the basement
that enters through the staging area right and then here it goes upstairs to the entrance to
exits to the driveway yes thank you question um alcohol there's no liquor license for this
property there's no liquor license application for this property so there's no bar as you can
see structure here it will be just as my client said it it'll be simply a rented space for uh
gatherings that are and that folks uh bring in so how does that how does that work with the byob
at this point she's not i haven't i haven't understood that she's looking to do byob type
of events at the space i guess my question is um is a by it could a by could somebody have an event
and do a BYOB within this zoning classification?
And maybe that's a question.
I see.
I understand.
Generally, for BYOB restaurants, and this is not particularly that,
I probably would let my client explain what her vision is
and how she would like to proceed with that.
But I don't think that we have not had any discussions about alcohol at this point.
So, Ms. Scott, you're here. You're answering the question of the board is, is there an immediate desire for you to have BOIB or alcohol-related events at your space?
To be quite honest with everyone, that is not my desire at all. I have no intention of serving alcohol. I really don't like the effects of alcohol. I do not wish for my facility to be damaged. Let me just leave that with that.
I am concerned as well as anyone else. The intake of alcohol and the capacity in which people
could become intoxicated. I don't want my glass broken. I don't want any accidents. So
I tend to not put myself in situations that could lead to stuff like that. It doesn't mean it'll be
100% avoidable, but that's not my thought when I think about that. As I stated, like children's
parties, repasses,
baby showers, maybe
even a brunch.
I'm not
trying to sell alcohol. I'm not
applying for a liquor license. I don't
really know how BYOBs work because
that's the only, I only see those things
in like restaurants. So I'm
not really knowledgeable in that. I've
always thought that you
bars dealt with that stuff and if people wanted
to drink, they can just go to bars.
don't plan on offering that stuff
because i don't i don't want to feel the effects of it if people are um intoxicated which is why
i'm not trying to open that type of establishment all right thank you um and you mentioned at the
meeting that people kept focusing on the house and i'm not sure what you were referring to is
this what you're the building is that what you're calling the house no so i'll show you i'll show
you it's this um mr johns this it's this structure right here at the front facing on toursdale it's
immediately to the rear on the other side of the parking lot this structure here has been uh a
property that has been vacant many years before my client purchased it and this people have gone in
there people have broken into this property and it has been known as a property where there's been
activity of that kind here and that's what the the neighbors were concerned about gotcha so so
So the property in question is the one that has the L shape, right?
Yes, yes.
This is the subject property.
The lot that's right behind that.
Exactly.
And then the house is the house in the corner.
Gotcha.
This one here, yes.
Thank you.
Any other questions from the board?
I guess I'm a little confused about this model.
Have you done this kind of catering service before?
You said you were in banking.
You said you were in child care. Have you done anything like this before?
Yes, I actually have for maybe the last three years, especially during COVID.
I've assisted with planning a lot of events. I've used other venues.
I have friends that are balloon decorators, caterers. I've jumped in to help them.
I plan tons of baby showers. My daycare center actually takes up two buildings and I have turned my daycare center into the very thing that I'm trying to create here.
and have had tons of birthday parties for the children that attend here.
I've done it for my own children, and I enjoy it.
And I enjoy it. It's fun. I like to see people, you know, celebrate themselves.
It's fun.
I like to see people, you know, celebrate.
And having done so with my current my current child care space, which is roughly 2200 square feet.
I saw this as a great opportunity to be able to just focus in.
I've also hosted a plethora of pop up shops, which is when you bring in different vendors, different people to have their own services or products.
And, you know, everyone is not fortunate enough to have a storefront.
So I've given those opportunities to those people by hosting my pop-up shops and allowing, you know, people that are starting out with candles and clothing lines and different things like that.
They've been able to start their brands and branch out on their brands and make money and, you know, come together as a community.
That is very fun and very beneficial for everyone in the neighborhood, as well as people that are, you know, jumping out on faith and starting their own brand.
So, yeah, I've done it a lot, honestly.
So you have put together these kinds of things at other locations.
Is that what you're saying?
Yes, as well as my own.
I have a daycare center that is two buildings, and I've done it.
Well, that's another location, not this one.
That's what I need.
Yes, ma'am.
And I guess I'm having a problem with visualizing how this works.
You say you're going to have caterers bring in things, but I don't see a kitchen area.
I don't see any place where there would be some way for them to keep this food and prepare and serve this food.
How does this, how is this going to work exactly?
I don't see sinks. I don't see anything that would look like that.
It's compatible with the food service that you're talking about.
Okay. So normally how is this going to work?
Normally when people rent spaces, event spaces, just like at church gatherings and things of that nature or community event centers.
we use schools gymnasiums we've done so I've attended just like my children have events at
their schools people bring the food and it is a prepared from outside person people have I don't
have any problem with that that's not that's not my problem okay my problem is the food is prepared
outside but you're bringing it into a space and you have to have some place for this caterer to
set up this food service so that it would be available to be served to whoever is coming to
this event. So the question is, I don't see anything in here that looks like a kitchen
prep area of some sort where this caterer, they need, whether they're bringing food in from
outside or not, they need some way to wash their hands. They need to have some way to
provide basic sanitation services and what have you, keeping this food cold if it's cold food,
hot if it's hot food. Where is that going to take place in here? Okay, so the setup is actually up
to the attendee, if I could maybe extra envision, like maybe a cookout, when you see the sternos,
they have the trays that they bring in, they place the sternos on there, they're encased,
and you simply just use a lighter, and it lights up the sternos, and the food is kept warm in that
way. They have really nice fancy ones that they bring out with lids and everything, and it is a
very fabulous layout. The same with if you have a cookout, just to give a more example, you have
the the pasta solid and you have the seafood solid and you know um when you think of people
out in the park and we have our family gatherings and family reunions we bring the food out to the
park it's the same kind of thing i do have two bathrooms with two working things so being able
to wash their hands or excess water is definitely not an issue as far as spacing they have an
entire room i also have a lobby area that is very very um more than enough space for them to set up
food sometimes it's just
brought into the space
it's not they'll be there for maybe
a five or six hour window
so in thinking of food
they're bringing in maybe
four or five dishes
they're serving these dishes
and then everything goes in the trash
so it's not
one of those things where they're not
cooking on site that thing
that is already prepared by the
professionals that they hired to
prepare their food so
prepare their food so you still they use the sternos and keeping it cold they'll put food on
So, they use the sternal.
ice though um there's a ton of different things that people use to keep food cold when they travel
and then they set it up how they set it up and that's the that's the point of having a caterer
because they bring in the things that they need to do they use sterno baskets and they use the
heating devices to heat the food. They don't. You're talking about the heating. There's still
the, you have to, you have to keep hot food's hot, cold food's cold. And I don't see anything
in this that, you know, sternos are for warming up maybe. I'm not quite sure how that works
when you're talking about the windows of time
that you're talking about,
particularly when we're talking about cold foods.
I also have the question, let's get past that.
And you're saying, I think Board Member Johns
was talking about BYOB,
but if the caterer is bringing things,
will one of the things they bring for these different events be liquor?
I will say, let me just interject here, you know, Ms. Gaston, you have asked several questions.
If a client wants to rent this space, if they're renting it as it is, it's not for my client to
prepare their food or to determine whether their food is hot or kept cold during their,
It is simply an open, empty shell for people to rent. And they will know if they want to use it or not. It's not, I don't think that the requirement, it sounds as though you're sort of wandering around whether or not this is a suitable for catering. And it is, it is suitable for the kinds of catering.
That's not my question. My question is, as you're basically saying, you're going to be
renting this space for discrete periods of time to someone who will bring in their own caterer.
And then this caterer somehow is going to be providing this food, providing whatever
refreshments and what have you at the behest of whoever this is that's running this space.
Regardless of that, if you're doing this, at some point there has to be some health concerns
about who these people are, how is this going to work in terms of a space where I'm not seeing
what would be, whether you were, if you were doing this in your house, you're doing this in
any other kind of facility. If you're talking about doing it in a school, there are facilities
there. There's a kitchen, there's facilities. If you're doing this in this daycare center, my
assumption would be that there's some kind of kitchen or some kind of way that you can
provide a space for this caterer to do the prep and what have you, and the maintenance of this
food while this event is going on. I'm not seeing that here. And that's my concern. Okay.
So Sherman, I think we're at an impasse here. I think we're,
our, Cheryl's basically saying there's nothing there to make this safe and whatever. And you're
saying that, well, I'm just
writing a space and it's up to Cater
to do what he does. So I think we're in an
impasse there. And I think what I'm going to
do with this is we're going to continue on,
see where planning is, and then I'm going to take it
back next week and we'll have a longer
discussion in our executive session.
Okay? Is there any other questions
from the board?
Would I be able to add anything?
Why don't we move
on, Sherman? I mean, I think
I think she's tried
to answer that question three times and
And I don't think she's answered it to where Cheryl Gaston is.
So we're going to move on with that.
I do have another question, I guess.
Two questions I have is looking at the plan.
How is the lounge that's listed on the plan intended to be used?
And then two, are there going to be people allowed to park in the driveway if they are utilizing the space as like visitors or attendees to the events?
Absolutely.
The driveway is actually great for the parking, for the decorators to come in because they may have a bunch of stuff.
Well, that's loading. I'm asking about parking. So not the decorators, not the catering drop-off.
I'm saying like if there's 40 people coming for a baby shower, you're going to have a line of cars of attendees to the baby shower party.
i you're going to have a line of cars of attendees to the baby shower party in this driveway