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C. F �� H iood. %or El�e pu�wnses af�tJ�is C'hapter. the following defiE�itio��s aee adopted: HOTEL: A hotel is any esEab�isl3rnent ha�ing a resident praprie€or or ��anager tivhere, in conside�•atio�i of paymec�t, food a«d ]Qdging are regt�tarly furnished Eo traE�sieitts, wllicli �naintaif�s for ti�e ��se of its guests not less than fifty (50) guest ��ooE��s with bedding and other us��af, suitable anc€ �i�cessary furnis�tinvs in eaci� raom, whick� is pro��ided at the maiEZ entrance witlt a suitaE�le lobby, desk and office for the registration of its g��ests, wE�ic[i enlploys an adequaEe staff to provide suitable and tisual service and ��hich maintains, lEt]der t}le 5anle 3tlanabetri�lit �n[I CO17tl�Ol 35 El�e rest oftlye escablishment and has, as an integral part of the establish��le��t, a dini��g room of at least o��e tha��sand �igllt I�tindred {1,$00) sqt�are feet. Such c{ining roorrz �hall have appropriate faci]ities far seating not less than or�e f�ui�dred ([ QO) guests at one tiir�e. Where the gEiest seatin� capacity is bet�veen o��e hundred {l00) and one hundrecE sever►ty four (174), at least ffty percent (50%) ofrhe gross sa[es of the restaiirant portion of tl�e establishmen# n�ust be ar[ributable to the service of ineals. 1�Viie��e the seatinp capacity is one hundi•ed sevei3ty five (� i5) or mare, at least iwe.nty ��e percent (2�%) of the gross sales of the restau€�ant poi-tion of �he establishment must be aririb�tiable to the service of ineals. RESTAURAN`1': A restaurant is any estab�ishrr�ent: other than a hotel, ha�ing a�propriate faciiities to serve rneals, fo�� seating noE ]ess than one hundred (] 00) ai�ests at one time and where, €n considee•ation ofpayfnent, nrteals are regu�arly served at tables to the bene��al public and �vl�ich enip[oys an adeq�iate staff fnr the �sua[ and s€�iEable ser�ice to its guests. Where the seating capacity ofihe estab�ishment is bet�veen one F�undred (]00) and one hundred seventy four (174}, at �east ffty percent (SO%) of the gross sales of the esiablishment must be attribu€able to the service of ineals. Where ti�e seating capacity is one hund�-e.d seventy fve (t 7�) or �noee, at least twer�ty fi�e percene (25%) of the grass sales ofthe establish�ilent �nust [ae att�-ibutable to the ser�'rce of mea#s. �n-sale Wine Lice��ses: Q�i-sale wine licenses sha[1 be issued only to resta�u-ants meeting tl�e qualifications ofMinnesota Statutes 340A.404, subdi��ision 5, and shafl permit only the sale of wi��e not ehceeding �Qt�rteen percent (14%} aleni�of by vofu�ne, foE• cansuE�lptio�� on the licensed premises only, in co»jl�ncCion with the sale of food, to q��alify for a[ice��se under this subsection, a restaurant m��st have appropriate facilities for seatin� at (east t�venty fve (25) gues#s at a time, rego�larly se�ve €neals at ta6ies to the public for a char�e and e�nploy an adeqiiate staf�', (Ord. 972,5-13-85) Cl�b License: CEub Eicenses for the saJe of intoxicatinb beverages ia be consu�ned on the iicensed pre�nises may be issued to an.y clubs meeting the requiremei�ts of ]Vlinr�esota 5fatute 340A.404, subdi�fisioi3 �. (1995 Code) Special License for Sulld.ay Sales: �1 special license authorizing sa�es on Su�cfay in coE�jun�tion with ihe serving of food �nay be issued to any hote(, eesta�irant or c[ub which has an On-saie [icense. A special S��nc�ay licet�se is not rteeded for Sw�day saies of wine license. Off-sale In[oxicating Li�7uor l,icenses: OfF-sale lice.r�ses for ehe sale of intoYicating ]iquor shall pe�-«�it the licensee to sell intoxicating liquar in original packa;es foi• consumption off the pren�ises �nly. Such licenses nlay be issued in aceordance witl� the provisions nfthis Chapter. On-sale Non-in€oxicating Malt Liquor I..icenses: On-sale licenses sha[] pennit �he Eice��see to se�) Rtrn-intoxicating malt fiquor for cons��mption on the premises only. Off-saEe Nora-intoxicating tiialt Liquar Licenses: Off-sale licenses shail perrnit the 3icensee to seEl non-intoxicating �nait liq�EOr in originaE packages for consumpt'ron off the premises only. (Q��d. 972, �-]3-19g5}