2006_0130_Packet - Laserfiche WebLink

Home

faod. �'ar ikae puzposes of this Ck�apter, the �'ollowing definitioz�s are adop�ed: H4TEL: A ho��I is an� establishrrient having a resident prap�rieior or ��a�ager where, i�� consideration o�payment, food and lodgin� are regularly fiirr�ished to transien�s, wl�ick� mainiains for the use of its �uests not less �laan �'ifty (SO) guest roo��s w�t� bedding and o#her �zsual, s�aitable ar�d necessary �ur�ishings in each room, which is provided a� t�e mai� ent�a��ce wit� a suita�le labby, desk and of�ce for the registaration of its guests, vvhich �mploys an adequa�e sta�� to provide suitable a�ad usual service and which maintains, under the saane �x�anagement and control as the rest of �he establisl�ment and has, as an int�gral part af the establishinent, a dining room of a� least one tho�sand eigl�t l��ndred (1,800) square f�et. Such dzning raa�ra shall �ave apparopriate facili�ies far seating not less �han ane huz�cired (100) g�zests at o�7e tirr�e. Where the guest s�ati�tg capacaty is between ane huncired (100) and one h�ndred seventy four (17�), at least �fty �ercen� (50%) of the gross s�les of the restaurant portion o£ the establishz�ent must be attribut�ble to ihe service of ineals. 1�Vhere the seating eapacity is one hundred seven�y £'ive (� 75} or more, at least twenty �ive percent (25%) a� the gross sales of the resta�rant portion af the establishment must %e attributable ta t�e service of ineals. RESTAUR�NT. A restaurant is any establishmer�t, nther than a�otel, having appxopriate �acilitzes to serve zn�als, for seating not less than one l�undred (100) g;uests ai one i:i�xae and where, in co��sidera�ion of payment, meals are regularly served at tables to the general public a�d w�ic� employs an adequat� staff �or the usua� and s�itable ser�ice ta its gues�s. Wk�ere the seatin:g capacity of t�e establishment i� between one hundreci (l0a) az�d one hundred seventy four (174), a� teas� fif�ty percent (SO%) of t�Ze gross sales of the estahlishinent must be attributabie to the service of zx��als. Where the seatin� capacity is one hundred seventy �ve (�75) or more, at least twenty fve percent �(25%) of the gross sales of ihe establi�hment must be�atiributa.ble to t�e service of meals. E. 4z�-sale Wine �,,icenses; O�t-sale wine lieenses shall be iss�ed only to restauran�s - meeting the quali�catians o� Minnesota S�atutes 34�A.404, subdivision S, and shall per�ait a�ly the sale of wii7e not exceeding fourteen percent (�4%) alco�o� by volume, for co.nsumptior� nn the licensedipreini�es on]y, in corajunction vvi�h t�e sal� � � a��and. to�quali�y�`or:�. license under tliis subsectioi:►, a restaurant inust have-:-::: :: � apprapriate �acilitzes for seating at least twenty five (25j-guests at a��ime, regular�y searve �neals at tables to the p�tblic for a charge and einploy an adec�uate staf�. (Ord. 972,S-T3-85} F. Club License: Club IYCenses For the sale af intoxicating beverag�s to be consumed on the licensed premi�es may be issued to any elubs �eeiing t�� requirernents of Mir��esol:a S�atute 340A.4Q4, subclivision 1. (1995 Code} G. Speeial Lice��se far Sunday Sales: A�pecial lice��se aut�orizing sales oz� S�nday in conjunction with the serving of food may %e issued to any hotel, restauran� or club which has ai� 4i�-sale �icense. � specia� Su.nday license is not needed for Sunday sales a� wine license. H. Off sale In�oxieatiilg Liquor Lice��ses: Off sale licenses far the sale of intoxicatia�g . .. Iiquar shall pen�.it:�e.iicex�see to sell i��toxicati�lg liq�or in origii�al packag�s for cpnsuxnption off �l�e �re�nises anly. �uch licenses may be issued in accordance witk� tl�e provisions of this Chapter. I. Or�-sale Nanintoxicaii��g Malt Liquor Licei�ses: On-sale ]icenses sl�all peri�it �he licensee to sell noninfioxicating malt liquor £a�' eonsumptio� oiZ the premises only. �. Off-sale Nonintoxicating Malt Liquor Licenses: O�f sale licenses s�all per�nit the l�ce��see to sell �oa�i�toxicatin� malt liquor in original pacicages for cc�nsumpfi�on off �he p��eznises or�ly. (Ord. 972, 5-13-1985)