One of my clients has made restaurants a conditional use. They do not require an operations plan, but since I began requesting some of that information, they have decided that they want to create a checklist which will accompany the application.
I have been asking for:
- hours of operation
- whether or not alchohol will be served
- number of tables/seats (plan commission wants a floor plan)
- if outdoor seating is provided, where and how many tables/chairs
- general menu
- number of employees
What else would be useful to know?