[0:06] It's a quick note. Public comment for items that are not on the agenda may be made in person

[0:10] or electronically at http colon forward slash forward slash parkerco.gov forward slash council

[0:18] public comment. For those unable to provide comments in person or electronically through

[0:23] the website, please contact the clerk's office to make alternative arrangements. The town

[0:27] clear can be reached at 303-805-3198. Public comments submitted electronically through the

[0:35] website that are received by 5 p.m. on the day of the special licensing authority meeting will be

[0:39] provided to the authority and will be included with the approved minutes of the special licensing

[0:45] authority meeting. It's now 631. I'd like to call to order the meeting of the special

[0:53] Licensing Authority on August 20th, 2026, again at 631. Roll call. I'll take roll call. Tim Perkins,

[1:00] here. Mr. Brian Winicky, here. Phillip Abella, here. Ms. Tiffany Howe, here. Mr. Artie Coons, here.

[1:09] And Chair Kelly Naird is absent tonight. If you'll all please stand with me and join in the

[1:15] Pledge of Allegiance.

[1:20] Pledge of Allegiance to the flag of the United States of America, and to the Republic for

[1:26] which it stands, humiliation, honor, God, indivisible, liberty, and justice for all.

[1:37] Public comments.

[1:38] Is there anyone in the audience who would like to make a public comment on something that

[1:43] is not on tonight's agenda?

[1:49] Seeing none, we will continue to the approval of minutes, the approval of minutes for

[1:53] for the agenda item for the approval of minutes, pardon me.

[1:59] Is there a motion to approve the minutes

[2:01] from July 16th, 2026?

[2:03] I move to approve the minutes of the meeting

[2:05] from July 16th, 2026.

[2:07] Second.

[2:08] Is there a second?

[2:09] I second.

[2:10] Okay.

[2:12] And we have a motion from Ms. Tiffany Hall

[2:14] and the second from Mr. Brian Wenneke.

[2:16] I will take a roll call of vote.

[2:18] Mr. Tim Perkins?

[2:19] Yes.

[2:20] Mr. Brian Wenneke?

[2:21] Yes.

[2:21] Ms. Tiffany Hall?

[2:22] Yes.

[2:23] Mr. Artie Coons.

[2:24] Yeah.

[2:25] And I am a yes.

[2:26] And that is a unanimous approval there.

[2:29] We'll move to the first public hearing for this agenda item, new fermented malt beverage

[2:35] and wine liquor license, applicant of Quicktrip Corporation, DBA, Quicktrip number 4277,

[2:43] location 9028 woodman way and I'll open the public hearing now at 633 p.m.

[2:51] applicant and and anyone else who would like to present good

[2:58] evening council

[2:59] members my name is Corey Tipton I'm counsel for quick trip corporation

[3:02] registration number 35865 with me tonight is two representatives from quick trip

[3:07] corporation to provide testimony about the location excellent may I have you

[3:11] swearing with our tongue.

[3:27] And so with me first this evening I'll bring up

[3:32] Brittany and I'll have you say your name and spell your last name for the

[3:35] 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

[3:43] manager for QuickTrip. And can you tell us a little bit about QuickTrip? Yeah,

[3:47] yeah absolutely. So we are a privately held company. We've been around since

[3:50] 1958. We are not a franchise. We have a little bit over 1,300 stores

[3:55] across the US and then we just open our 29th here in Colorado. Perfect, and how

[4:00] can we talk a little bit about the employee structure and how it works? I

[4:04] know there's a pretty good tenure of people at Quicktrip, so can you give

[4:08] some color to that? Yeah, a lot of us have been around for a long time like

[4:12] myself. I started as a part-time clerk 13 years ago, worked my way up through

[4:15] the ranks to store my manager and then just joined real estate about

[4:18] three years ago. So we promote with them and people stick around for a

[4:22] time. Fantastic, and then can you talk a little bit, I know you said it's privately held,

[4:28] no franchises, and when is this store slated to open? Christmas Eve actually. Oh. Yeah.

[4:36] Okay. I think that's it for you. Okay, unless the council members have anything, I do have

[4:43] somebody that's going to testify and talk about sales service, training of employees,

[4:46] security, all of that. It's more of the background of the company. Yeah. So she'll be available

[4:51] if you think of something later, but okay, awesome.

[4:55] Thanks everyone.

[4:56] Thank you.

[4:58] Lydia, can you say your name for the council

[5:00] and spell your last name?

[5:01] Yes, I'm Lydia Hernandez, H-E-R-N-A-N-D-E-Z.

[5:05] And what's your position for corporation?

[5:07] My position is called store super price.

[5:09] And what does that mean?

[5:10] Essentially, I manage the store managers of every store.

[5:13] Make sure that they're doing the right things

[5:15] and everything's going good.

[5:17] Can you tell us a little bit about how the structure

[5:20] of the stores are with employees so management down at each location. Each

[5:25] store has a store manager. There are a couple of assistant positions. One is

[5:29] called first assistant, second assistant, relief assistant, and night assistant. But

[5:34] they all kind of work different varying schedules to make sure that there's one

[5:38] assistant on duty at all times. So there's always a manager on duty? Yes.

[5:42] And then who else is in the store typically? Other than the manager on duty

[5:47] there were just B clerks in the store.

[5:49] Fantastic.

[5:50] And can you talk a little bit about the training

[5:52] of all of those employees across QTRIP?

[5:54] Yes.

[5:55] So responsible retailing, sorry.

[6:00] Training starts in orientation.

[6:02] It's about four hours.

[6:03] It's before they ever get into the store.

[6:05] We give them a brief overview of what's expected,

[6:07] how the POS works, and things like that.

[6:10] From there, they spend, depending on their position,

[6:12] in a minimum of 46 hours up to three weeks worth of time

[6:17] with a dedicated trainer that's there

[6:20] to obviously train them how to do the entire job

[6:22] but also focus on things like responsible retailing.

[6:25] They'll teach them things that our POS does.

[6:28] It will scan an ID.

[6:31] It kind of flags you when you ring up

[6:33] an alcoholic beverage or cigarettes or tobacco.

[6:37] Flags you, you can scan someone's ID,

[6:39] check the picture, and move on from there.

[6:41] you also have the option to punch in a date of birth but trainees have to pass

[6:46] all of the training requirements in order to go and actually work in the

[6:51] stores without a trainer by their side. And can you talk about your internal

[6:55] compliance program? Yes, we have internal compliance shops every quarter so

[7:04] we'll take someone that's 21 to 25 send them into all of our stores and

[7:10] and make sure that our employees are complying with quick trips policy and the Colorado law,

[7:14] just IDing and carding people that look like they're under 50.

[7:18] And what happens if there's a failure of that check?

[7:20] It depends on how they fail.

[7:23] Say they card someone but they don't type anything into our POS.

[7:27] We would document a retrain because they essentially did card someone.

[7:32] They just didn't follow the quick trip process.

[7:34] If for some reason they don't card that person at all and don't enter anything into the POS,

[7:39] there would be discipline documented after that.

[7:42] Fantastic. And then can you talk about Quick Tricks position on how you handle an underage sale?

[7:50] Yes. So obviously if they look like they're under 50 we would cart them.

[7:55] Preferably again we would scan the ID because it checks everything that we need besides the photo,

[8:00] but it will check the expiration date and the date of birth.

[8:03] The POS would flag if they were under the age to purchase the alcohol or tobacco.

[8:09] It would flag them and it would highlight, hey, this item is not okay for this person to purchase.

[8:15] Essentially from there, we would ask for another form of ID.

[8:19] If they don't have something else that would be compliant, we would deny the sale.

[8:23] And then similarly, can you talk about a potential sale to somebody that appears to be intoxicated?

[8:28] Yeah. So kind of the same thing.

[8:30] If they look like they're under 50, we would card them.

[8:33] If you start noticing those signs that they look like they're intoxicated, we train everyone

[8:39] to deny the sale.

[8:41] If it's a clerk at their register and they're not quite sure what to do, they're trained

[8:44] to go and call an assistant manager so that that person can handle the individual that's

[8:50] under the influence.

[8:51] But we deny the sale, stand firm on the decision and just remove the product from the

[8:55] counter.

[8:57] And would you talk a little bit about your security?

[9:00] Yes, so we have 24-hour security. It goes back to our home base in Tulsa.

[9:07] So we have these devices that our employees can wear.

[9:10] It kind of looks like a fancy garage door opener, but they put it on their belt.

[9:13] They can push a couple of buttons if something crazy is going on.

[9:17] Tulsa gets a signal. They can log right into the DVR system,

[9:20] see what's going on, and then make the appropriate calls from there,

[9:23] whether that's fire police whatever so our employees are always I guess someone

[9:31] else has the ability to watch them in case there's a security event so they

[9:35] are very safe I guess is what I'm trying to get at I guess but the rest of the

[9:41] security are beer doors moving forward everything will be automatic so there

[9:46] won't be anyone that has to manually go lock or unlock the beer doors right

[9:51] at midnight, they're locked, they're closed, and then at 8 a.m. they come right back on.

[9:58] And that's true for this store that's coming online though.

[10:00] Yes, we have some older ones that don't have that, but this one will.

[10:03] And so I take it that to mean that there's a camera system within the...

[10:08] Yes.

[10:09] Fantastic.

[10:10] I think that's all I have for questions.

[10:13] Is there anything that you all have that we've missed that you are interested in hearing?

[10:17] Other than the survey results, which obviously liquor pros will figure out.

[10:23] the let me think how I want to say you're open 24 hours right but you said

[10:30] something about you have the security button that goes to Tulsa and they can

[10:38] pull up the cameras and look at what's going on and then you have to enter the

[10:44] date into your keyboard or do you scan the license? We have the option to do both

[10:50] but some people provide like a passport. The POS won't scan that barcode so we do

[10:57] have the ability to enter the date of birth manually. But normally you'll scan

[11:00] a driver's license? Yes. As long as it's scannable we prefer to do that. What are

[11:07] the other acceptable reasons for manually typing in a birthday? Sometimes a

[11:13] customer just doesn't want their ID scanned. They'll hold it out, let you see

[11:16] the picture and whatever you need to verify and then you just type in the

[11:20] date of birth from there. I guess the only other thing I can think of would be

[11:23] an ID that's maybe damaged somehow on the back. I've seen one that kind of

[11:28] looks like it got chewed on or something and the barcode just wasn't

[11:31] scannable. Is there any review of manually entered birth dates after

[11:38] So the fact is, is it all captured and then reviewed on this person is typing in more than

[11:44] the other people?

[11:45] Yes.

[11:46] The managers, I would say it's not on a monthly basis, it's kind of as needed, but they'll

[11:53] go and watch five to ten minutes of everyone shift and just kind of verify what they're

[11:58] doing.

[11:58] They have the ability to look for when, say, they hit override when they choose not to

[12:04] ID someone.

[12:05] they can look through receipts on the computer find those and then just kind

[12:10] of gauge whether or not they made the right choice and then go give feedback

[12:13] or potentially documentation to just spot-checking yes so all the clerks are

[12:19] able to sell alcohol they're all they're all trained and they're all

[12:22] able is there any manager override of day to birth there is the only

[12:30] reason we would use that is if someone looks like they were 50 or older or if

[12:33] it's someone that we see every day

[12:34] and we kind of know who they are.

[12:40] How long DVR is the DVR footage generally kept

[12:45] in cloud storage, I assume?

[12:47] Yes, it kind of depends on how much data it is,

[12:51] but it's usually around 30 days in the store.

[12:54] If we needed something to go back farther

[12:56] and told so they can get more

[12:57] than we can at the store level.

[12:59] Was that additionally documented

[13:00] from on-site incident reports

[13:02] or was there a separate incident reporting

[13:04] type of system that you use?

[13:07] Just in the event if there was a escalated event and involved law enforcement or any

[13:12] other type of emergency services, is there something that the store documents or keeps

[13:17] in on record in addition to the DVR?

[13:20] Only if I guess the police requested that, but every time an employee hits the security

[13:26] garage door thing, there's an email to document what happened and what the person who answered

[13:32] the phone observed.

[13:34] I guess another question, just out of curiosity, for this particular location, any particular

[13:43] thoughts or advantages surrounding clientele comparably to other closed locations as far

[13:49] as, oh, we imagine this type of sales going to happen more often, this type of traffic

[13:53] is going to, or demographically, perhaps that's a question after the survey presentation,

[13:59] but just in general, what are your thoughts on that?

[14:01] Not necessarily from my perspective.

[14:04] I mean, we have two stores in Parker right now,

[14:06] and I feel like they're kind of on opposite ends of the world sometimes,

[14:10] as far as what they sell and what is popular here and popular there,

[14:13] so not from my perspective, no.

[14:16] Thank you. Appreciate it.

[14:19] Any additional questions from the authority at the moment?

[14:23] Nope.

[14:25] We'll continue with the presentation on survey.

[14:28] What

[14:33] do you think?

[14:34] Howdy.

[14:36] Carol Johnson for liquor pros. We are a third-party neutral petition

[14:40] accompanying that provides petitions for liquor licenses and marijuana licenses and

[14:47] also teach the training classes. We do not guarantee our results. We use the

[14:54] maps provided from the city and our paperwork and it's pointed out to the

[14:58] people when we approach them.

[15:00] That they can sign in support or opposition and leave a note for or against.

[15:07] The businesses were done on Thursday and Friday, July 9th and 10th. Residents were

[15:13] done on Friday and Saturday, the 10th and 11th. If you have the original

[15:21] copies that we sent, there was one alteration. It doesn't have any effect

[15:26] with the outcome but since we turned this when apparently there has been some

[15:31] changes that we are no longer allowed to have a signature from both a business

[15:36] and a business owner that also lives in the neighborhood and we had never run

[15:40] into that statewide before so we will go with that from now on so we did make

[15:48] 60 attempts at residents and 135 I mean 60 of businesses and 135 of

[15:54] residents for a total of 195, of which in this case now we obtained 85 signatures, 36 in support,

[16:03] all businesses signed in support, the residents we had 49 signatures, 43 in support, and six in

[16:09] opposition.

[16:12] Four of the people who signed in opposition gave no reason. One felt there were

[16:17] too many or enough and one was against all alcohol. There were 23 who declined to participate,

[16:23] eight not interested, seven too busy.

[16:26] Seven don't sign petitions or surveys.

[16:28] One business against company policy.

[16:31] And there were 14 who were not qualified to sign.

[16:33] 11 of those 14 were businesses

[16:35] that did not have an owner or manager present.

[16:38] One was under 21, one was non-resident

[16:40] and one did not speak or read English

[16:42] well enough to participate.

[16:44] So I do believe this shows that there is a need

[16:46] for this liquor license.

[16:49] Very good numbers for a convenience store.

[16:53] very anxious neighborhoods very anxious to get new locations since they were used

[16:58] to having a previous convenience store there with the loaf and jug and so now

[17:04] they're anxious to have something back at a new expanded adventure be glad to

[17:10] answer any questions you might have. Any questions? Thank you so much I know

[17:16] you're in double duty tonight. Thank you so much. I do have a question for you

[17:22] Are you going to have those fancy, like, Coke machines as well, like the freestyle machines?

[17:35] Okay.

[17:40] Well, you're so open, right?

[17:42] That's okay.

[17:44] Any further discussion?

[17:46] No?

[17:47] Okay, great.

[17:49] Without further discussion from the authority, and we have no additional public comments,

[17:54] I would imagine at this time.

[17:56] Perfect.

[17:58] Ask for a motion.

[18:01] Oh, I'm so sorry. Yeah, it's probably help if we close this first right close the hearing at 648 p.m

[18:08] And now I will ask for motion.

[18:12] I move to approve the application for a fermented malt beverage and wine liquor license for quick trip

[18:18] Corporation doing business as quick trip store 4277 at 9028 Woodland Drive

[18:25] I second

[18:28] We have a motion from Mr. Tim Perkins and a second from Ms. Tiffany Haung, go with a

[18:33] roll call votes.

[18:35] Mr. Perkins?

[18:36] Yes.

[18:37] Mr. Wendey?

[18:37] Yes.

[18:39] I'm a yes.

[18:40] Ms. Haung?

[18:41] Yes.

[18:41] And Mr. Perkins?

[18:43] Yes.

[18:43] Excellent.

[18:44] Motion carries at 6.49 p.m. on unanimous vote.

[18:49] Thank you so much.

[18:49] It was not necessary, but I felt like doing it, so there you go.

[18:55] Hey, why not, right? It's here. I'm going to use it.

[18:59] You can just fill in and have fun.

[19:03] All

[19:06] right, get down to the second item, new hotel and restaurant liquor license, applicant,

[19:11] GQ, let's say, BBQ Parker LLC, DBA GQ BBQ, location 18424 Cottonwood Drive, opening public hearing

[19:23] at 6.50 p.m. And if I may have you identify yourselves and as well as, uh, swear in, please.

[19:30] Good evening.

[19:34] We'll swear in first and then I'll go from there.

[19:45] Brian profit registration number 31 1 0 1 on behalf of tonight's applicant GQ barbecue Parker with me to my right

[20:01] A little bit better, right? Yes, so my name is Nick Usher. Los Ames US. H. E. R.

[20:10] Well, if you'd like to proceed with any any presentation that you have thank you happy to do so

[20:17] as mentioned we are here for a hotel and restaurant liquor license for a new

[20:21] location under construction at 1-8 1-8 424 cottonwood drive here in Parker I do

[20:32] have the two witnesses tonight both mr. Usher as well as miss Carol Johnson with

[20:36] liquor pros but we'll start with mr. Usher Nick and I have you state your

[20:40] name spelling your last name and then letting us know what is your position

[20:44] with GQ barbecue.

[20:45] Absolutely.

[20:46] Yes, my name is Nick Usher, U-S-H-E-R, and I'm the president for GQ barbecue.

[20:50] Can you describe your job duties for GQ?

[20:53] Yeah, I'm responsible for all aspects of our operations for all of our locations throughout

[20:57] Colorado.

[20:58] Okay.

[20:59] And in that capacity, are you familiar with the proposed business operations here

[21:02] in Parker?

[21:03] Very familiar with it.

[21:05] And for those of folks who may not have been to a GQ barbecue before, can you

[21:10] tell us just a little bit about your history and its concept?

[21:12] Absolutely.

[21:12] Yeah, so we've been in restaurants for almost 11 years.

[21:15] This will be our sixth brick and mortar location.

[21:18] We have a deep history in competing

[21:20] in professional barbecue competitions.

[21:22] So competed throughout the country

[21:24] and winning a lot of those.

[21:26] And then in 2015, we opened up our first restaurant.

[21:29] And proud to say our Parker location will be our sixth one.

[21:33] And how many restaurants total?

[21:35] Yeah, you said six.

[21:35] Yeah, so there's six.

[21:36] And then we also operate inside

[21:38] of four stadium locations as well.

[21:40] And do all of your brick-and-mortar locations have liquor licenses?

[21:45] Yes, all six do have the liquor license.

[21:48] Can you describe your menu for us?

[21:49] Yeah, so it's a fairly traditional barbecue menu,

[21:53] specializing in six different proteins from brisket to pulporic ribs,

[21:57] sausage, a lot of sides that we make in-house,

[22:00] and then some liquor and beer offerings as well.

[22:04] Well, it's going to go there next.

[22:05] All right.

[22:05] Can you tell us about your alcohol offerings?

[22:07] Yeah, alcohol is definitely like a secondary in our restaurant, it's definitely heavy with

[22:12] the barbecue.

[22:13] But we like to showcase a lot of local breweries, so we'll typically showcase a couple of local

[22:18] breweries in and around the area to highlight and then we'll have a few just mixed cocktails,

[22:23] small sampling of some bourbons and wines.

[22:27] What's a typical price range from meal at GQ?

[22:29] I'd say it's usually about $15 or so, just give or take.

[22:33] And your proposed hours of operation here?

[22:35] We'll be open at 11 a.m. And we'll be closing at 9 p.m.

[22:40] In seven days a week

[22:45] We should be ready to open up about mid-November now you mentioned 11 in the morning until 9 o'clock

[22:52] when open

[22:54] And when actually the question is when alcohol is available is your kitchen always open and food available for your guests?

[23:00] Yes, so food is available during those entire hours

[23:05] do you anticipate hiring for this restaurant?

[23:07] It should be about 30 employees total.

[23:09] How many managers overseeing that staff?

[23:12] So there's three salaried managers

[23:14] that oversee the entire staff.

[23:15] Will they all be new hires?

[23:16] Or are you going to be people in from some

[23:18] of your other locations who have some experience

[23:20] with your clients?

[23:20] Yeah, so the general manager will be a internal promotion.

[23:23] He's currently an assistant general manager

[23:25] at one of our other locations.

[23:27] And then he'll start looking for another assistant general

[23:31] manager here soon.

[23:32] But we're projecting it'll be

[23:33] internal promotion as well. Now of the employees you plan to hire which groups

[23:39] of employees would be responsible for the sale and service of alcohol? So we're a

[23:43] fast casual restaurant so all orders are taken at the front counter so there'll

[23:48] be some cashiers and then we also also have a small bar area so we'll have a

[23:52] few bartenders and those will be the individuals that will be ringing in the

[23:55] sale of alcohol. Approximately how many people are we talking about? Give or take it's

[24:00] going to be about eight people in total. Can you describe your training of those

[24:05] folks specifically as it relates to again the sale and service of alcohol? We have

[24:09] an internal training that anyone that's in the front of the house goes through.

[24:14] It's upon their hire and their orientation and when they go through

[24:17] the register training there's an alcohol training portion that we

[24:20] internally go through and we've also utilized other third-party sites

[24:25] like a tips training to help give some additional training as well. Do you as

[24:30] part of your training process also have written policies in place for your staff?

[24:37] Yes in our handbook there's a written policy that everyone signs it talks

[24:40] about alcohol serving and how to catch signs of over-serving and how to

[24:43] properly ID someone and what those requirements are. Well let me ask you a

[24:48] few of those questions. So if I come up and I order an alcoholic beverage with

[24:51] my barbecue. What's your policy for asking for identification? So we train

[24:56] everyone if you look like you are potentially 50 years or younger to

[25:00] automatically ID and at that that time and at the the system prompts anyone

[25:05] when they ring in something that's on the menu for an alcoholic beverage or

[25:09] prompt to make sure they ask for an ID. So 50 and older they can bypass that?

[25:13] Correct. And if you appear 50 and younger, you acquire tasks for that.

[25:17] That's correct. Are all of your drinks single service or do you have any

[25:21] larger format drinks like pictures of beer everything single service so just

[25:25] pints or just single-serve mixed drinks so if you're having someone order a drink

[25:29] right there in front of you the assumption of course is that's the

[25:32] person drinking it you're asking for their idea correct yes and how many of

[25:35] our drinks are that's how many ideas we need to see so if someone was to come

[25:38] up to the bar and ask for three drinks we would have to see three

[25:41] separate IDs now I think you mentioned this earlier but can you confirm

[25:45] that your staff has talked to recognize the signs of intoxication and

[25:48] Yes.

[25:49] Yes, we do talk about that during the training and the signs of intoxication and what to

[25:53] look for.

[25:54] And we have a very strict policy around over-serving and obviously underage-serving.

[25:59] Well, let's talk about if someone did appear to be intoxicated and either ordered their

[26:04] first drink because they've been somewhere else or maybe they've been in and won a second

[26:09] or a third.

[26:10] If they do appear intoxicated, what is your staff trained to do?

[26:14] They're trained to offer an alternative beverage, whether it's a water or soda,

[26:18] the tea on us. And we've also offered other food options as well to sit them

[26:22] down. Um, we've offered rides home as well. So if they appear to be intoxicated,

[26:27] we don't send them away because last thing we want them to do is go out and

[26:30] drive. So we offer a third party like Uber service as well if that ever

[26:35] happens. But fortunately, it's very, very rare that anything happens like

[26:39] that at one of our restaurants. Now you said we, which is a good sign of

[26:42] a manager, someone we're seeing, but it isn't your hourly employees are

[26:46] having these kinds of conversations with someone like that or do they bring in

[26:49] management staff to kind of handle those? Yeah we train the staff how to to look

[26:56] for it and what to do in that event but we always have a salaried manager in the

[27:00] building at all times so it's very easy for them just to flag down one of our

[27:04] managers and then they can handle the situation. Now you mentioned earlier your

[27:08] point of sale system would give a reminder or a pop-up of some sort. Can you tell us

[27:14] what that physically looks like.

[27:16] Yeah, it's kind of like almost like a warning

[27:18] where it just pops up asking to verify

[27:21] if someone's of age in order to order this product.

[27:26] Are you familiar with Colorado's vertical identification

[27:29] issued to an underage driver

[27:31] and good for a few weeks after one's 21st birthday?

[27:34] I think I could step back.

[27:35] Oh yeah, we're good now, yeah, yeah, yeah, yeah.

[27:37] There we go.

[27:38] Yes.

[27:39] Do you have any special policies

[27:41] in regard to that form of identification?

[27:44] Any time that there's anyone that has a vertical idea, they have to seek manager approval before

[27:51] they can move forward.

[27:52] So they're trained at any time they see a vertical ID, they're not allowed to identify

[27:57] that.

[27:58] They need to get a manager's approval.

[28:00] Okay, so at least two sets of eyes on those.

[28:02] Correct.

[28:02] My guess is you probably don't see them very often.

[28:04] Not very often at all.

[28:06] And what are the consequences to an employee who might violate your alcohol service policies

[28:10] and let's say serve a minor or someone who might appear intoxicated.

[28:14] In our handbook it is a termination immediately so if anyone does serve any minor whether

[28:21] it's part of a sting or it is a minor that we do catch then they're terminated immediately.

[28:29] What's your anticipated seating capacity for this restaurant?

[28:32] Should have a total about 90 seats total.

[28:35] And that includes indoor and outdoor space.

[28:37] Correct.

[28:38] The bar, yes.

[28:39] Or sorry, the patio.

[28:40] Yep.

[28:40] and how large is the outside patio?

[28:43] The patio is probably gonna have about,

[28:44] I think 10 tables or so.

[28:46] So maybe I think it has like 20 or so seats.

[28:49] I don't know exactly, but something close to that.

[28:51] And finally, can you confirm that the sale of food

[28:54] at your restaurant will account for at least 25%

[28:57] of your gross sales?

[28:58] Yes, it actually is about 95% of our sales.

[29:01] Alcohol is about 5% of our overall sales.

[29:04] At your remaining contact?

[29:05] At the existing locations, yes.

[29:09] At this time, I would make Mr. Usher available to you.

[29:13] Sometimes I go through the floor plans and we're happy to do so.

[29:16] I've got it right here in my computer if you'd like us to.

[29:19] But sometimes folks don't want to take that time either.

[29:22] So I'll leave that up to you and I will make Mr. Usher available for any questions you might have.

[29:28] Thank you.

[29:31] Is alcohol paid for separately then only at the bar or can it be purchased with the food

[29:36] and then just dispense separately.

[29:38] It could be purchased together or separate.

[29:42] So we'll have certain individuals that'll place their order

[29:44] when they're placing their food order.

[29:46] They'll order a beer.

[29:47] And if that's the case, the bartender then gets a ticket

[29:51] to then make the order.

[29:52] And then they also have the right to ID when they deliver.

[29:57] So if, say, you were to come into the restaurant,

[29:59] Thank you very much for watching this video, and I'll see you in the next one.

[30:00] Order a beer at the counter. And the cashier IDs you, you go sit down, we bring you your

[30:05] food. The bartender would bring over your drink if they feel like you're of a, of, could be

[30:10] potentially underage, they could, they would ask for your ID again in order before they

[30:13] serve you the beer. But you can do it either way.

[30:17] There's the service well next to the POS systems, right?

[30:19] Correct. Yeah, it's all, it's all exclusively at just the bar area.

[30:23] And the, sorry, the bar storage area on the map is the, that's the bar, so it's

[30:28] all contained at the bar behind the bar.

[30:29] Yes, there's that.

[30:30] And I believe there's an issue of storage

[30:32] back in the walk-in cooler as well.

[30:34] Oh yeah, okay, I see that.

[30:36] Is there any, not necessarily wait staff,

[30:39] but any employees kind of working the table area

[30:42] where the beverages are being drank?

[30:44] So you bring someone at a table,

[30:46] is there any sort of follow-up

[30:47] on who at the table is drinking that,

[30:49] or there's no staff?

[30:51] Absolutely, yeah, we have managers on the floor.

[30:52] That's their primary duty is to be on the floor.

[30:54] Since we deliver the food to the table,

[30:57] there's constantly somebody walking around the table so yeah there's we've

[31:02] never ran into an issue where again to there where someone buys it and it's for

[31:06] somebody else it'd be very very easy for us to catch something like that. Is the

[31:10] patio fenced in or I see a note about planters being around the patio is there

[31:15] also a fence? There's no physical fence the patio will or sorry the planters

[31:20] will make up the border of it you'll see on the far north end of the

[31:24] plans that is a handicap accessible ramp that's where the handicap parking is

[31:27] so that ramp will be remaining open and then on the east side that side will

[31:32] also remain open so you can enter and exit through that patio it on the west

[31:39] side it shows there's no planter there that's where there's a drive-through and

[31:43] so no one will be walking presumably through the drive-through our

[31:47] intention would be to carry those planters all the way to the side

[31:49] of the building to then make that is not an additional access point to

[31:55] just have the two there plus the inside so staff will also be circulating

[32:00] throughout patio correct and are you using the drive-through is it just gonna

[32:04] be a defunct it's gonna be a pickup lane so it'll be for pickup only so you place

[32:08] like an online order and then come through and pick up the order it is

[32:14] yeah the pickup windows on the east side of the building and can they get

[32:18] alcohol on the license as a part of the license is to do a liquor to go

[32:25] but as of right now we are not setting to do any kind of online liquor sales.

[32:29] And you're going to have a full bar.

[32:31] Correct.

[32:39] This is a touching point for me, but talking about security, talking about cameras, talking

[32:43] about DVR storage, if you don't mind.

[32:47] Absolutely, yeah.

[32:48] So we have a 16 camera, like DVR system, typically depends on the quality of the

[32:54] camera, but typically we do get about three weeks worth of data from it.

[32:59] It's stored internally and we have remote access to it as well.

[33:03] On-site security or additional security through business hours

[33:07] that demanded or evening hours or how do you, is it just a manager on duty

[33:12] as far as the escalation point?

[33:14] Exactly, as the manager on duty and then there's a security system

[33:17] for the store when we're not inside the restaurant.

[33:20] You know if there's any security for the commercial shopping area,

[33:29] Yeah, I'm not sure I don't believe there is one but I haven't seen it so

[33:38] this one's much bigger than your

[33:41] Park Meadow one

[33:43] It's actually roughly a little bit smaller really

[33:46] The the Park Meadows one is about 4,000 square feet

[33:50] It looks not as big

[33:53] Because it's adjacent to all those other buildings

[33:57] So yeah, this one's going to be slightly smaller than that one.

[33:59] You also take up a lot of space for that ice cream side.

[34:02] Exactly, yes, yes. So this one will, it'll have ice cream in a different concept.

[34:06] We also have an ice cream element to our barbecue.

[34:08] So we have a large ice cream counter at that Park Meadows location.

[34:11] So this one will have the ice cream?

[34:12] This one will have it, but it'll only be in to-go form.

[34:15] So do you like the ice cream?

[34:16] It's fantastic.

[34:17] Oh yeah, I always got ice cream with the barbecue.

[34:21] It's fantastic, but we're doing it in like single serve cups with this one.

[34:24] metal. Yeah.

[34:27] There you go. But is your point of sale different than where your alcohol is at?

[34:36] Yes. So the point is sale. Like if you look on the floor plan, it's kind of like on that

[34:41] northeast corner right there. And then all of the alcohol is stored at the bar. So there's

[34:46] no alcohol at the cashier. So if you were to order a beer there, it would still come from the

[34:50] bar found that was easier is that one place that would come from instead of

[34:54] multiple places.

[34:57] We can talk about access within the in the actual restaurant

[35:02] itself right and so we have the alcohol storage and the key holders are for

[35:05] alcohol storage who has access? Just the managers so the yeah the three

[35:10] salaried managers. And who has access to the smoke area?

[35:15] Do you? Yeah absolutely. So it'll be the same thing we have like a we have an

[35:20] electronic keypad on there so then that way we can keep it secure because we

[35:24] smoke overnight so all of so you'll drive by there tonight you'll be able to

[35:28] smell some barbecue that'll be cooking for the next day. Can you get into the

[35:32] restaurant from the patio? Yes so there's a door on that far north then right

[35:36] next to where the POS is there's a door there. Okay so if I hypothetically yeah

[35:41] if you'll entertain me for a second okay so you have Costco right and then

[35:45] you have the establishment and I could get into the restaurant from the patio

[35:51] and so if I buy a sixer at Costco and I want it to be a little sneaky and try to

[35:57] sneak it into your restaurant what what happens. Yeah there's no outside alcohol

[36:02] allowed in our premise that you can consume so in the event that that's

[36:06] something that happened we would definitely ask you to leave. Good deal.

[36:08] Thank you.

[36:11] We'll continue on to the survey presentation.

[36:15] We'll send you other questions before you.

[36:17] Good evening

[36:26] again.

[36:27] I'll make the initial, we'll say we are a neutral petitioning company,

[36:31] but as far as the process, I think it's been soon enough that you would remember.

[36:38] This was an interesting one that took more trips to Parker,

[36:42] because I kept getting rained out.

[36:44] I mean like majorly rained out but we got it done the other thing that was

[36:49] interesting was a lot of people weren't aware that Freddie's was closing because

[36:53] they were so open at the time that I was doing the petitioning in any case we did

[36:58] businesses on Wednesday and Friday July 15th and 17th and the residents on

[37:03] Sunday the 19th Friday the 24th and Thursday the 30th 24th was a major

[37:09] rates. From that, we made 51 attempts at businesses and 106 residents for 157. We obtained 81 signatures,

[37:19] 100% in support. 37 from businesses and 44 from the residents. We tried to do a little

[37:27] bit different area. It wasn't exactly identical to the quick trip, so tried to not do too

[37:33] much renovate repeat especially since we had just done Shake Shack which also

[37:38] overlapped somewhat so we did try to pick out different areas to approach

[37:43] people so they didn't think they'd already signed it there were 14 who were

[37:48] not qualified and once again there were 11 of the 14 were not for businesses

[37:51] that did not have an owner or manager available two were non-residents and

[37:55] one was under 21 13 declined to participate five not interested four

[38:01] too busy, two against alcohol and two no reason. I do believe that 100% in support shows there

[38:08] is a need and desire for this. A fair number of people were familiar with GQ. Others didn't

[38:14] know but they were glad that it was a local restaurant rather than a franchise of some

[38:19] sort. I'd be glad to answer any questions you might have.

[38:22] Excellent. Any questions? Perfect. See no additional public comment. I will close

[38:29] the hearing at 7.09 p.m. and if I may ask for a motion. I move to approve the

[38:38] application for a new hotel and restaurant license for GQ BBQ Parker LLC

[38:42] doing business as GQ barbecue located at 18 424 Cottonwood Drive of a motion

[38:53] from Mr. Weineke and a second from Mr. Perkins and I'll move to a world

[38:57] call vote. Mr. Perkins? Yes. Mr. Weineke? Yes. Mr. LaBella? Yes. Ms. Hale? Yes. Mr.

[39:05] Cruz? Yes. Motion carries on the unanimous votes. There you go. Congratulations. Thank

[39:14] you. Thank you very much.

[39:17] Other business, any additional business from the authority

[39:20] or staff or anyone else and

[39:25] I will adjourn adjourn our meeting at 7 10

[39:30] p.m. tonight thank you everybody somebody take this away from me

Special Licensing Authority

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