pages: HistoricalAdvisoryBoard/2012-02-02.pdf, 5
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HistoricalAdvisoryBoard | 2012-02-02 | 5 | Mr. Calpestri responded by stating that they did discuss that option, but not at great length and the design did not meet the standard of how the restaurant would function. Chair Owens asked instead of replacing the corner storefront section replace the non- historic section. Mr. Calpestri replied that the design option would not serve the restaurant's operating function well. Jack Dudum, Owner of Havana's Restaurant, stated that the restaurant's access to that corner would be from 10 a.m. until 11:30 p.m. on weekdays and from 10 a.m. from 12:30 a.m. on weekends (Saturday and Sunday). So, in order to employ staff and to be a competitive restaurant in Alameda, he needs to create outdoor seating. He responded to a question that imagines the folding storefront following the exact same line and he explained that following the HAB plan would be cost prohibitive for the restaurant and would ultimately quadruple the cost. Board member Lynch asked to outline on the plan where the outdoor seating would be. She also asked, based on the design; if the first 1/3 of the building (5 panels) would fold back and would fold back overlapping onto each other. Mr. Dudum stated yes and they would fold back. Chair Owens asked whether the property owner would save the tiles on the ceiling, since they are similar to the floor pattern. Mr. Dudum stated yes and the only changes for the building would be to take the sliding doors and bring them to the corner. Also, he stated that the City of Alameda and Alcohol and Beverage Control (ABC) approved outdoor seating on Webster and Park Streets. Board member Lynch asked how many seats would be placed outdoors. Mr. Dudum replied that the approximate number of outdoor seating would be 30 total for both sides. Board member Lynch asked whether that would significantly add more customers to the restaurant. Mr. Dudum replied there are 50 seats right now, so that would bring the total number of seats to 80. And that is a fair size for a restaurant owner to try to earn a living. Draft Meeting Minutes 2/2/2012 Page 5 of 8 Historical Advisory Board | HistoricalAdvisoryBoard/2012-02-02.pdf |