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Overview of Proposal <br />• Phase II — Restaurant <br />• Scheduled for immediately after <br />Phase I/ after a city liquor license is <br />obtained <br />• Would continue to work with <br />caterers as warranted <br />• Hours of Operation — Monday <br />through Thursday 11:00 a.m. to <br />11:59 p.m. <br />• Friday and Saturday 8:00 a.m. to <br />3:00 a.m. <br />• Kitchen services would end at <br />11:59 p.m. and liquor service <br />would end at 2:00 a.m. <br />• Sunday 8:00 a.m. to 11:59 p.m. <br />• Seating Capacity — 34 people <br />• Restaurant will be operational <br />during Event Center events <br />J <br />0AR <br />STORAGE _. <br />0 <br />+++ <br />BAR <br />-MFl E <br />EXISTING <br />TOILET <br />GL0.5ET <br />Room <br />5 <br />HALLWAY <br />RESTAURANT <br />2 <br />10l <br />EXISTING <br />N EN'$TQILET <br />EXISTING <br />ROOM <br />1-3 <br />}yONEN'S <br />TOILET <br />ROOM LARCH EN <br />11A 1E <br />FF&PRINKLE <br />m, <br />q'III�IIIIIIII <br />P-MIN"= <br />cr,yH1551c� <br />G,µ:l <br />Apf�': nL li'6 <br />I <br />JJI <br />Interior Restaurant Floor Plan <br />