2026-07-02 Liquor Commission Packet Hilo

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SAFETY, SECURITY & COMPLIANCE All guests will be required to present valid identification prior to entry and no minors will be permitted in the speakeasy. Alcohol will be stored and secured within the speakeasy lounge only. No alcohol will be displayed, stored, or consumed in the retail shop. Staff will be trained in responsible alcohol service, and at least one certified liquor server will be present during all hours of operation. Staff will actively monitor guest behavior and consumption. Guests who arrive visibly- intoxicated will not be admitted. If a guest becomes visibly intoxicated during service, alcohol service will be immediately discontinued. The guest will be offered water and food, monitored by star. and assisted with safe transportation if needed. All incidents will be documented. The layout will allow for continuous visibility and will eliminate blind spots, reducing the need for additional security personnel. STAFFING & MANAGEMENT Each shift will include a bartender, a host, and a retail staff member. Management oversight wrill be provided by Michelle Agbigay and Wesson Tuares, who will be responsible for overall operations, compliance, and staff supervision. At least one certified liquor server will be present at all times during alcohol service. Staff will be trained to monitor guest behavior, verify- identification, and enforce all house policies related to service and safety. The small team structure will support accountabilit-v, consistent service, and direct oversight of operations and compliance, with clear responsibility assigned during each shift. FINANCIAL OVERVIEW & VIABILITY The business model is based on moderate volume with strong per -guest spending. Key Assumptions: • Max Capacity: 21 guests • Average guests per night: —45 (2-3 seating cycles) • Average spend per guest: $50—$65 • Operating days: 4 days per week Estimated Weekly Revenue: 45 guests X $55 average X 4 nights = $9,900/week