2015-02-19 Leeward Exh C (SPP 14-173)

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The applicant is requesting a Special Permit to establish a certified kitchen in an existing two-car garage to produce salsa and chips for retail sale at local retailers and markets. The applicant is currently leasing commercial kitchen space on a month-to-month lease and is planning ahead in case the lease should end so she doesn’t have to lose production time while looking for other accommodations. According to the application, salsa and chip production will take place daily between the hours of 8:00 a.m. and 12:00 noon. All employees of the business live on premises and the certified kitchen will not be open to the public and there will be no on-site sales of the products. And finally, again there is sufficient additional paved parking space to accommodate parking for residents of the home there. Again, here is the applicant’s site plan, on the left showing the parking area here, the house, and in red the proposed certified kitchen. The floor plan, a little bit more blown up, that shows us in relationship to the first floor of the house. Again, these are views of Māmalahoa Highway, looking north, the applicant’s property is here to the left. Looking south, the applicant’s property is shown here on the right. It shouldn’t really be an issue in terms of increased traffic because again all of the employees of the business live on premises, so that shouldn’t, and there will be no on-site sales, so that shouldn’t change anything at all. Here are some views of the permit area. From the highway into the garage. A little bit closer view, the house is unfortunately cut off. And then finally, and I apologize if it’s difficult to see, but here is the garage area that will be transferred into a certified kitchen. The Director’s recommendation for this application is approval with conditions. And with that, I’m happy to answer any question the Commission may have. WHITTEMORE: Can I, I’ve got questions I want to ask. BEAUDET: Go ahead. WHITTEMORE: When we approve this type of request, are there any conditions with respect to them subletting out to other uses there? Because it’s a certified kitchen, it might increase the use of the space or. I’m just thinking of traffic and things. The other question is with respect to delivery in a commercial kitchen. How do you handle something like that on a location like this where it’s right on the main highway and there is extreme drop-off into the spaces? KAY: Sure. In terms of the first question about subletting, I’m not sure that we considered that, but I, yeah, in this case the application is just for the making of salsa and specific to the use, or to the function. In terms of delivery, according to the applicant, everything that is brought on, all of the raw materials are brought in by her. There is no delivery; so she goes to the market and gets the tomatoes and herbs and other raw materials for that. So based on the representation we didn’t consider that there would be any kind of delivery. WHITTEMORE: But does it restrict them from leasing out space? I mean they are leasing a certified kitchen use at another location right now. KAY: Which is I believe in a commercial area set up for that, yeah. WHITTEMORE: Okay. So this is more of a residential area. Is there, who polices that, I guess? 2 EXHIBIT C