It's a quick note. Public comment for items that are not on the agenda may be made in person
or electronically at http colon forward slash forward slash parkerco.gov forward slash council
public comment. For those unable to provide comments in person or electronically through
the website, please contact the clerk's office to make alternative arrangements. The town
clear can be reached at 303-805-3198. Public comments submitted electronically through the
website that are received by 5 p.m. on the day of the special licensing authority meeting will be
provided to the authority and will be included with the approved minutes of the special licensing
authority meeting. It's now 631. I'd like to call to order the meeting of the special
Licensing Authority on August 20th, 2026, again at 631. Roll call. I'll take roll call. Tim Perkins,
here. Mr. Brian Winicky, here. Phillip Abella, here. Ms. Tiffany Howe, here. Mr. Artie Coons, here.
And Chair Kelly Naird is absent tonight. If you'll all please stand with me and join in the
Pledge of Allegiance.
Pledge of Allegiance to the flag of the United States of America, and to the Republic for
which it stands, humiliation, honor, God, indivisible, liberty, and justice for all.
Public comments.
Is there anyone in the audience who would like to make a public comment on something that
is not on tonight's agenda?
Seeing none, we will continue to the approval of minutes, the approval of minutes for
for the agenda item for the approval of minutes, pardon me.
Is there a motion to approve the minutes
from July 16th, 2026?
I move to approve the minutes of the meeting
from July 16th, 2026.
Second.
Is there a second?
I second.
Okay.
And we have a motion from Ms. Tiffany Hall
and the second from Mr. Brian Wenneke.
I will take a roll call of vote.
Mr. Tim Perkins?
Yes.
Mr. Brian Wenneke?
Yes.
Ms. Tiffany Hall?
Yes.
Mr. Artie Coons.
Yeah.
And I am a yes.
And that is a unanimous approval there.
We'll move to the first public hearing for this agenda item, new fermented malt beverage
and wine liquor license, applicant of Quicktrip Corporation, DBA, Quicktrip number 4277,
location 9028 woodman way and I'll open the public hearing now at 633 p.m.
applicant and and anyone else who would like to present good
evening council
members my name is Corey Tipton I'm counsel for quick trip corporation
registration number 35865 with me tonight is two representatives from quick trip
corporation to provide testimony about the location excellent may I have you
swearing with our tongue.
And so with me first this evening I'll bring up
Brittany and I'll have you say your name and spell your last name for the
council members. Yeah my name is Brittany Sikorsky, S-I-K-O-R-S-K-I. And Brittany what is your position with QuickTrip Corporation. So I'm a real estate project
manager for QuickTrip. And can you tell us a little bit about QuickTrip? Yeah,
yeah absolutely. So we are a privately held company. We've been around since
1958. We are not a franchise. We have a little bit over 1,300 stores
across the US and then we just open our 29th here in Colorado. Perfect, and how
can we talk a little bit about the employee structure and how it works? I
know there's a pretty good tenure of people at Quicktrip, so can you give
some color to that? Yeah, a lot of us have been around for a long time like
myself. I started as a part-time clerk 13 years ago, worked my way up through
the ranks to store my manager and then just joined real estate about
three years ago. So we promote with them and people stick around for a
time. Fantastic, and then can you talk a little bit, I know you said it's privately held,
no franchises, and when is this store slated to open? Christmas Eve actually. Oh. Yeah.
Okay. I think that's it for you. Okay, unless the council members have anything, I do have
somebody that's going to testify and talk about sales service, training of employees,
security, all of that. It's more of the background of the company. Yeah. So she'll be available
if you think of something later, but okay, awesome.
Thanks everyone.
Thank you.
Lydia, can you say your name for the council
and spell your last name?
Yes, I'm Lydia Hernandez, H-E-R-N-A-N-D-E-Z.
And what's your position for corporation?
My position is called store super price.
And what does that mean?
Essentially, I manage the store managers of every store.
Make sure that they're doing the right things
and everything's going good.
Can you tell us a little bit about how the structure
of the stores are with employees so management down at each location. Each
store has a store manager. There are a couple of assistant positions. One is
called first assistant, second assistant, relief assistant, and night assistant. But
they all kind of work different varying schedules to make sure that there's one
assistant on duty at all times. So there's always a manager on duty? Yes.
And then who else is in the store typically? Other than the manager on duty
there were just B clerks in the store.
Fantastic.
And can you talk a little bit about the training
of all of those employees across QTRIP?
Yes.
So responsible retailing, sorry.
Training starts in orientation.
It's about four hours.
It's before they ever get into the store.
We give them a brief overview of what's expected,
how the POS works, and things like that.
From there, they spend, depending on their position,
in a minimum of 46 hours up to three weeks worth of time
with a dedicated trainer that's there
to obviously train them how to do the entire job
but also focus on things like responsible retailing.
They'll teach them things that our POS does.
It will scan an ID.
It kind of flags you when you ring up
an alcoholic beverage or cigarettes or tobacco.
Flags you, you can scan someone's ID,
check the picture, and move on from there.
you also have the option to punch in a date of birth but trainees have to pass
all of the training requirements in order to go and actually work in the
stores without a trainer by their side. And can you talk about your internal
compliance program? Yes, we have internal compliance shops every quarter so
we'll take someone that's 21 to 25 send them into all of our stores and
and make sure that our employees are complying with quick trips policy and the Colorado law,
just IDing and carding people that look like they're under 50.
And what happens if there's a failure of that check?
It depends on how they fail.
Say they card someone but they don't type anything into our POS.
We would document a retrain because they essentially did card someone.
They just didn't follow the quick trip process.
If for some reason they don't card that person at all and don't enter anything into the POS,
there would be discipline documented after that.
Fantastic. And then can you talk about Quick Tricks position on how you handle an underage sale?
Yes. So obviously if they look like they're under 50 we would cart them.
Preferably again we would scan the ID because it checks everything that we need besides the photo,
but it will check the expiration date and the date of birth.
The POS would flag if they were under the age to purchase the alcohol or tobacco.
It would flag them and it would highlight, hey, this item is not okay for this person to purchase.
Essentially from there, we would ask for another form of ID.
If they don't have something else that would be compliant, we would deny the sale.
And then similarly, can you talk about a potential sale to somebody that appears to be intoxicated?
Yeah. So kind of the same thing.
If they look like they're under 50, we would card them.
If you start noticing those signs that they look like they're intoxicated, we train everyone
to deny the sale.
If it's a clerk at their register and they're not quite sure what to do, they're trained
to go and call an assistant manager so that that person can handle the individual that's
under the influence.
But we deny the sale, stand firm on the decision and just remove the product from the
counter.
And would you talk a little bit about your security?
Yes, so we have 24-hour security. It goes back to our home base in Tulsa.
So we have these devices that our employees can wear.
It kind of looks like a fancy garage door opener, but they put it on their belt.
They can push a couple of buttons if something crazy is going on.
Tulsa gets a signal. They can log right into the DVR system,
see what's going on, and then make the appropriate calls from there,
whether that's fire police whatever so our employees are always I guess someone
else has the ability to watch them in case there's a security event so they
are very safe I guess is what I'm trying to get at I guess but the rest of the
security are beer doors moving forward everything will be automatic so there
won't be anyone that has to manually go lock or unlock the beer doors right
at midnight, they're locked, they're closed, and then at 8 a.m. they come right back on.
And that's true for this store that's coming online though.
Yes, we have some older ones that don't have that, but this one will.
And so I take it that to mean that there's a camera system within the...
Yes.
Fantastic.
I think that's all I have for questions.
Is there anything that you all have that we've missed that you are interested in hearing?
Other than the survey results, which obviously liquor pros will figure out.
the let me think how I want to say you're open 24 hours right but you said
something about you have the security button that goes to Tulsa and they can
pull up the cameras and look at what's going on and then you have to enter the
date into your keyboard or do you scan the license? We have the option to do both
but some people provide like a passport. The POS won't scan that barcode so we do
have the ability to enter the date of birth manually. But normally you'll scan
a driver's license? Yes. As long as it's scannable we prefer to do that. What are
the other acceptable reasons for manually typing in a birthday? Sometimes a
customer just doesn't want their ID scanned. They'll hold it out, let you see
the picture and whatever you need to verify and then you just type in the
date of birth from there. I guess the only other thing I can think of would be
an ID that's maybe damaged somehow on the back. I've seen one that kind of
looks like it got chewed on or something and the barcode just wasn't
scannable. Is there any review of manually entered birth dates after
So the fact is, is it all captured and then reviewed on this person is typing in more than
the other people?
Yes.
The managers, I would say it's not on a monthly basis, it's kind of as needed, but they'll
go and watch five to ten minutes of everyone shift and just kind of verify what they're
doing.
They have the ability to look for when, say, they hit override when they choose not to
ID someone.
they can look through receipts on the computer find those and then just kind
of gauge whether or not they made the right choice and then go give feedback
or potentially documentation to just spot-checking yes so all the clerks are
able to sell alcohol they're all they're all trained and they're all
able is there any manager override of day to birth there is the only
reason we would use that is if someone looks like they were 50 or older or if
it's someone that we see every day
and we kind of know who they are.
How long DVR is the DVR footage generally kept
in cloud storage, I assume?
Yes, it kind of depends on how much data it is,
but it's usually around 30 days in the store.
If we needed something to go back farther
and told so they can get more
than we can at the store level.
Was that additionally documented
from on-site incident reports
or was there a separate incident reporting
type of system that you use?
Just in the event if there was a escalated event and involved law enforcement or any
other type of emergency services, is there something that the store documents or keeps
in on record in addition to the DVR?
Only if I guess the police requested that, but every time an employee hits the security
garage door thing, there's an email to document what happened and what the person who answered
the phone observed.
I guess another question, just out of curiosity, for this particular location, any particular
thoughts or advantages surrounding clientele comparably to other closed locations as far
as, oh, we imagine this type of sales going to happen more often, this type of traffic
is going to, or demographically, perhaps that's a question after the survey presentation,
but just in general, what are your thoughts on that?
Not necessarily from my perspective.
I mean, we have two stores in Parker right now,
and I feel like they're kind of on opposite ends of the world sometimes,
as far as what they sell and what is popular here and popular there,
so not from my perspective, no.
Thank you. Appreciate it.
Any additional questions from the authority at the moment?
Nope.
We'll continue with the presentation on survey.
What
do you think?
Howdy.
Carol Johnson for liquor pros. We are a third-party neutral petition
accompanying that provides petitions for liquor licenses and marijuana licenses and
also teach the training classes. We do not guarantee our results. We use the
maps provided from the city and our paperwork and it's pointed out to the
people when we approach them.
That they can sign in support or opposition and leave a note for or against.
The businesses were done on Thursday and Friday, July 9th and 10th. Residents were
done on Friday and Saturday, the 10th and 11th. If you have the original
copies that we sent, there was one alteration. It doesn't have any effect
with the outcome but since we turned this when apparently there has been some
changes that we are no longer allowed to have a signature from both a business
and a business owner that also lives in the neighborhood and we had never run
into that statewide before so we will go with that from now on so we did make
60 attempts at residents and 135 I mean 60 of businesses and 135 of
residents for a total of 195, of which in this case now we obtained 85 signatures, 36 in support,
all businesses signed in support, the residents we had 49 signatures, 43 in support, and six in
opposition.
Four of the people who signed in opposition gave no reason. One felt there were
too many or enough and one was against all alcohol. There were 23 who declined to participate,
eight not interested, seven too busy.
Seven don't sign petitions or surveys.
One business against company policy.
And there were 14 who were not qualified to sign.
11 of those 14 were businesses
that did not have an owner or manager present.
One was under 21, one was non-resident
and one did not speak or read English
well enough to participate.
So I do believe this shows that there is a need
for this liquor license.
Very good numbers for a convenience store.
very anxious neighborhoods very anxious to get new locations since they were used
to having a previous convenience store there with the loaf and jug and so now
they're anxious to have something back at a new expanded adventure be glad to
answer any questions you might have. Any questions? Thank you so much I know
you're in double duty tonight. Thank you so much. I do have a question for you
Are you going to have those fancy, like, Coke machines as well, like the freestyle machines?
Okay.
Well, you're so open, right?
That's okay.
Any further discussion?
No?
Okay, great.
Without further discussion from the authority, and we have no additional public comments,
I would imagine at this time.
Perfect.
Ask for a motion.
Oh, I'm so sorry. Yeah, it's probably help if we close this first right close the hearing at 648 p.m
And now I will ask for motion.
I move to approve the application for a fermented malt beverage and wine liquor license for quick trip
Corporation doing business as quick trip store 4277 at 9028 Woodland Drive
I second
We have a motion from Mr. Tim Perkins and a second from Ms. Tiffany Haung, go with a
roll call votes.
Mr. Perkins?
Yes.
Mr. Wendey?
Yes.
I'm a yes.
Ms. Haung?
Yes.
And Mr. Perkins?
Yes.
Excellent.
Motion carries at 6.49 p.m. on unanimous vote.
Thank you so much.
It was not necessary, but I felt like doing it, so there you go.
Hey, why not, right? It's here. I'm going to use it.
You can just fill in and have fun.
All
right, get down to the second item, new hotel and restaurant liquor license, applicant,
GQ, let's say, BBQ Parker LLC, DBA GQ BBQ, location 18424 Cottonwood Drive, opening public hearing
at 6.50 p.m. And if I may have you identify yourselves and as well as, uh, swear in, please.
Good evening.
We'll swear in first and then I'll go from there.
Brian profit registration number 31 1 0 1 on behalf of tonight's applicant GQ barbecue Parker with me to my right
A little bit better, right? Yes, so my name is Nick Usher. Los Ames US. H. E. R.
Well, if you'd like to proceed with any any presentation that you have thank you happy to do so
as mentioned we are here for a hotel and restaurant liquor license for a new
location under construction at 1-8 1-8 424 cottonwood drive here in Parker I do
have the two witnesses tonight both mr. Usher as well as miss Carol Johnson with
liquor pros but we'll start with mr. Usher Nick and I have you state your
name spelling your last name and then letting us know what is your position
with GQ barbecue.
Absolutely.
Yes, my name is Nick Usher, U-S-H-E-R, and I'm the president for GQ barbecue.
Can you describe your job duties for GQ?
Yeah, I'm responsible for all aspects of our operations for all of our locations throughout
Colorado.
Okay.
And in that capacity, are you familiar with the proposed business operations here
in Parker?
Very familiar with it.
And for those of folks who may not have been to a GQ barbecue before, can you
tell us just a little bit about your history and its concept?
Absolutely.
Yeah, so we've been in restaurants for almost 11 years.
This will be our sixth brick and mortar location.
We have a deep history in competing
in professional barbecue competitions.
So competed throughout the country
and winning a lot of those.
And then in 2015, we opened up our first restaurant.
And proud to say our Parker location will be our sixth one.
And how many restaurants total?
Yeah, you said six.
Yeah, so there's six.
And then we also operate inside
of four stadium locations as well.
And do all of your brick-and-mortar locations have liquor licenses?
Yes, all six do have the liquor license.
Can you describe your menu for us?
Yeah, so it's a fairly traditional barbecue menu,
specializing in six different proteins from brisket to pulporic ribs,
sausage, a lot of sides that we make in-house,
and then some liquor and beer offerings as well.
Well, it's going to go there next.
All right.
Can you tell us about your alcohol offerings?
Yeah, alcohol is definitely like a secondary in our restaurant, it's definitely heavy with
the barbecue.
But we like to showcase a lot of local breweries, so we'll typically showcase a couple of local
breweries in and around the area to highlight and then we'll have a few just mixed cocktails,
small sampling of some bourbons and wines.
What's a typical price range from meal at GQ?
I'd say it's usually about $15 or so, just give or take.
And your proposed hours of operation here?
We'll be open at 11 a.m. And we'll be closing at 9 p.m.
In seven days a week
We should be ready to open up about mid-November now you mentioned 11 in the morning until 9 o'clock
when open
And when actually the question is when alcohol is available is your kitchen always open and food available for your guests?
Yes, so food is available during those entire hours
do you anticipate hiring for this restaurant?
It should be about 30 employees total.
How many managers overseeing that staff?
So there's three salaried managers
that oversee the entire staff.
Will they all be new hires?
Or are you going to be people in from some
of your other locations who have some experience
with your clients?
Yeah, so the general manager will be a internal promotion.
He's currently an assistant general manager
at one of our other locations.
And then he'll start looking for another assistant general
manager here soon.
But we're projecting it'll be
internal promotion as well. Now of the employees you plan to hire which groups
of employees would be responsible for the sale and service of alcohol? So we're a
fast casual restaurant so all orders are taken at the front counter so there'll
be some cashiers and then we also also have a small bar area so we'll have a
few bartenders and those will be the individuals that will be ringing in the
sale of alcohol. Approximately how many people are we talking about? Give or take it's
going to be about eight people in total. Can you describe your training of those
folks specifically as it relates to again the sale and service of alcohol? We have
an internal training that anyone that's in the front of the house goes through.
It's upon their hire and their orientation and when they go through
the register training there's an alcohol training portion that we
internally go through and we've also utilized other third-party sites
like a tips training to help give some additional training as well. Do you as
part of your training process also have written policies in place for your staff?
Yes in our handbook there's a written policy that everyone signs it talks
about alcohol serving and how to catch signs of over-serving and how to
properly ID someone and what those requirements are. Well let me ask you a
few of those questions. So if I come up and I order an alcoholic beverage with
my barbecue. What's your policy for asking for identification? So we train
everyone if you look like you are potentially 50 years or younger to
automatically ID and at that that time and at the the system prompts anyone
when they ring in something that's on the menu for an alcoholic beverage or
prompt to make sure they ask for an ID. So 50 and older they can bypass that?
Correct. And if you appear 50 and younger, you acquire tasks for that.
That's correct. Are all of your drinks single service or do you have any
larger format drinks like pictures of beer everything single service so just
pints or just single-serve mixed drinks so if you're having someone order a drink
right there in front of you the assumption of course is that's the
person drinking it you're asking for their idea correct yes and how many of
our drinks are that's how many ideas we need to see so if someone was to come
up to the bar and ask for three drinks we would have to see three
separate IDs now I think you mentioned this earlier but can you confirm
that your staff has talked to recognize the signs of intoxication and
Yes.
Yes, we do talk about that during the training and the signs of intoxication and what to
look for.
And we have a very strict policy around over-serving and obviously underage-serving.
Well, let's talk about if someone did appear to be intoxicated and either ordered their
first drink because they've been somewhere else or maybe they've been in and won a second
or a third.
If they do appear intoxicated, what is your staff trained to do?
They're trained to offer an alternative beverage, whether it's a water or soda,
the tea on us. And we've also offered other food options as well to sit them
down. Um, we've offered rides home as well. So if they appear to be intoxicated,
we don't send them away because last thing we want them to do is go out and
drive. So we offer a third party like Uber service as well if that ever
happens. But fortunately, it's very, very rare that anything happens like
that at one of our restaurants. Now you said we, which is a good sign of
a manager, someone we're seeing, but it isn't your hourly employees are
having these kinds of conversations with someone like that or do they bring in
management staff to kind of handle those? Yeah we train the staff how to to look
for it and what to do in that event but we always have a salaried manager in the
building at all times so it's very easy for them just to flag down one of our
managers and then they can handle the situation. Now you mentioned earlier your
point of sale system would give a reminder or a pop-up of some sort. Can you tell us
what that physically looks like.
Yeah, it's kind of like almost like a warning
where it just pops up asking to verify
if someone's of age in order to order this product.
Are you familiar with Colorado's vertical identification
issued to an underage driver
and good for a few weeks after one's 21st birthday?
I think I could step back.
Oh yeah, we're good now, yeah, yeah, yeah, yeah.
There we go.
Yes.
Do you have any special policies
in regard to that form of identification?
Any time that there's anyone that has a vertical idea, they have to seek manager approval before
they can move forward.
So they're trained at any time they see a vertical ID, they're not allowed to identify
that.
They need to get a manager's approval.
Okay, so at least two sets of eyes on those.
Correct.
My guess is you probably don't see them very often.
Not very often at all.
And what are the consequences to an employee who might violate your alcohol service policies
and let's say serve a minor or someone who might appear intoxicated.
In our handbook it is a termination immediately so if anyone does serve any minor whether
it's part of a sting or it is a minor that we do catch then they're terminated immediately.
What's your anticipated seating capacity for this restaurant?
Should have a total about 90 seats total.
And that includes indoor and outdoor space.
Correct.
The bar, yes.
Or sorry, the patio.
Yep.
and how large is the outside patio?
The patio is probably gonna have about,
I think 10 tables or so.
So maybe I think it has like 20 or so seats.
I don't know exactly, but something close to that.
And finally, can you confirm that the sale of food
at your restaurant will account for at least 25%
of your gross sales?
Yes, it actually is about 95% of our sales.
Alcohol is about 5% of our overall sales.
At your remaining contact?
At the existing locations, yes.
At this time, I would make Mr. Usher available to you.
Sometimes I go through the floor plans and we're happy to do so.
I've got it right here in my computer if you'd like us to.
But sometimes folks don't want to take that time either.
So I'll leave that up to you and I will make Mr. Usher available for any questions you might have.
Thank you.
Is alcohol paid for separately then only at the bar or can it be purchased with the food
and then just dispense separately.
It could be purchased together or separate.
So we'll have certain individuals that'll place their order
when they're placing their food order.
They'll order a beer.
And if that's the case, the bartender then gets a ticket
to then make the order.
And then they also have the right to ID when they deliver.
So if, say, you were to come into the restaurant,
Thank you very much for watching this video, and I'll see you in the next one.
Order a beer at the counter. And the cashier IDs you, you go sit down, we bring you your
food. The bartender would bring over your drink if they feel like you're of a, of, could be
potentially underage, they could, they would ask for your ID again in order before they
serve you the beer. But you can do it either way.
There's the service well next to the POS systems, right?
Correct. Yeah, it's all, it's all exclusively at just the bar area.
And the, sorry, the bar storage area on the map is the, that's the bar, so it's
all contained at the bar behind the bar.
Yes, there's that.
And I believe there's an issue of storage
back in the walk-in cooler as well.
Oh yeah, okay, I see that.
Is there any, not necessarily wait staff,
but any employees kind of working the table area
where the beverages are being drank?
So you bring someone at a table,
is there any sort of follow-up
on who at the table is drinking that,
or there's no staff?
Absolutely, yeah, we have managers on the floor.
That's their primary duty is to be on the floor.
Since we deliver the food to the table,
there's constantly somebody walking around the table so yeah there's we've
never ran into an issue where again to there where someone buys it and it's for
somebody else it'd be very very easy for us to catch something like that. Is the
patio fenced in or I see a note about planters being around the patio is there
also a fence? There's no physical fence the patio will or sorry the planters
will make up the border of it you'll see on the far north end of the
plans that is a handicap accessible ramp that's where the handicap parking is
so that ramp will be remaining open and then on the east side that side will
also remain open so you can enter and exit through that patio it on the west
side it shows there's no planter there that's where there's a drive-through and
so no one will be walking presumably through the drive-through our
intention would be to carry those planters all the way to the side
of the building to then make that is not an additional access point to
just have the two there plus the inside so staff will also be circulating
throughout patio correct and are you using the drive-through is it just gonna
be a defunct it's gonna be a pickup lane so it'll be for pickup only so you place
like an online order and then come through and pick up the order it is
yeah the pickup windows on the east side of the building and can they get
alcohol on the license as a part of the license is to do a liquor to go
but as of right now we are not setting to do any kind of online liquor sales.
And you're going to have a full bar.
Correct.
This is a touching point for me, but talking about security, talking about cameras, talking
about DVR storage, if you don't mind.
Absolutely, yeah.
So we have a 16 camera, like DVR system, typically depends on the quality of the
camera, but typically we do get about three weeks worth of data from it.
It's stored internally and we have remote access to it as well.
On-site security or additional security through business hours
that demanded or evening hours or how do you, is it just a manager on duty
as far as the escalation point?
Exactly, as the manager on duty and then there's a security system
for the store when we're not inside the restaurant.
You know if there's any security for the commercial shopping area,
Yeah, I'm not sure I don't believe there is one but I haven't seen it so
this one's much bigger than your
Park Meadow one
It's actually roughly a little bit smaller really
The the Park Meadows one is about 4,000 square feet
It looks not as big
Because it's adjacent to all those other buildings
So yeah, this one's going to be slightly smaller than that one.
You also take up a lot of space for that ice cream side.
Exactly, yes, yes. So this one will, it'll have ice cream in a different concept.
We also have an ice cream element to our barbecue.
So we have a large ice cream counter at that Park Meadows location.
So this one will have the ice cream?
This one will have it, but it'll only be in to-go form.
So do you like the ice cream?
It's fantastic.
Oh yeah, I always got ice cream with the barbecue.
It's fantastic, but we're doing it in like single serve cups with this one.
metal. Yeah.
There you go. But is your point of sale different than where your alcohol is at?
Yes. So the point is sale. Like if you look on the floor plan, it's kind of like on that
northeast corner right there. And then all of the alcohol is stored at the bar. So there's
no alcohol at the cashier. So if you were to order a beer there, it would still come from the
bar found that was easier is that one place that would come from instead of
multiple places.
We can talk about access within the in the actual restaurant
itself right and so we have the alcohol storage and the key holders are for
alcohol storage who has access? Just the managers so the yeah the three
salaried managers. And who has access to the smoke area?
Do you? Yeah absolutely. So it'll be the same thing we have like a we have an
electronic keypad on there so then that way we can keep it secure because we
smoke overnight so all of so you'll drive by there tonight you'll be able to
smell some barbecue that'll be cooking for the next day. Can you get into the
restaurant from the patio? Yes so there's a door on that far north then right
next to where the POS is there's a door there. Okay so if I hypothetically yeah
if you'll entertain me for a second okay so you have Costco right and then
you have the establishment and I could get into the restaurant from the patio
and so if I buy a sixer at Costco and I want it to be a little sneaky and try to
sneak it into your restaurant what what happens. Yeah there's no outside alcohol
allowed in our premise that you can consume so in the event that that's
something that happened we would definitely ask you to leave. Good deal.
Thank you.
We'll continue on to the survey presentation.
We'll send you other questions before you.
Good evening
again.
I'll make the initial, we'll say we are a neutral petitioning company,
but as far as the process, I think it's been soon enough that you would remember.
This was an interesting one that took more trips to Parker,
because I kept getting rained out.
I mean like majorly rained out but we got it done the other thing that was
interesting was a lot of people weren't aware that Freddie's was closing because
they were so open at the time that I was doing the petitioning in any case we did
businesses on Wednesday and Friday July 15th and 17th and the residents on
Sunday the 19th Friday the 24th and Thursday the 30th 24th was a major
rates. From that, we made 51 attempts at businesses and 106 residents for 157. We obtained 81 signatures,
100% in support. 37 from businesses and 44 from the residents. We tried to do a little
bit different area. It wasn't exactly identical to the quick trip, so tried to not do too
much renovate repeat especially since we had just done Shake Shack which also
overlapped somewhat so we did try to pick out different areas to approach
people so they didn't think they'd already signed it there were 14 who were
not qualified and once again there were 11 of the 14 were not for businesses
that did not have an owner or manager available two were non-residents and
one was under 21 13 declined to participate five not interested four
too busy, two against alcohol and two no reason. I do believe that 100% in support shows there
is a need and desire for this. A fair number of people were familiar with GQ. Others didn't
know but they were glad that it was a local restaurant rather than a franchise of some
sort. I'd be glad to answer any questions you might have.
Excellent. Any questions? Perfect. See no additional public comment. I will close
the hearing at 7.09 p.m. and if I may ask for a motion. I move to approve the
application for a new hotel and restaurant license for GQ BBQ Parker LLC
doing business as GQ barbecue located at 18 424 Cottonwood Drive of a motion
from Mr. Weineke and a second from Mr. Perkins and I'll move to a world
call vote. Mr. Perkins? Yes. Mr. Weineke? Yes. Mr. LaBella? Yes. Ms. Hale? Yes. Mr.
Cruz? Yes. Motion carries on the unanimous votes. There you go. Congratulations. Thank
you. Thank you very much.
Other business, any additional business from the authority
or staff or anyone else and
I will adjourn adjourn our meeting at 7 10
p.m. tonight thank you everybody somebody take this away from me