WATER DEMAND
COMMITTEE |
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ITEM: |
DISCUSSION
ITEM |
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2. |
DISCUSS
TABLE 2: NON-RESIDENTIAL WATER USE FACTORS – GROUP II USES |
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Meeting
Date: |
March 2, 2016
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Budgeted: |
N/A |
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From: |
David J.
Stoldt, |
Program/ |
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General
Manager |
Line Item No.: |
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Prepared
By: |
Gabby
Ayala |
Cost
Estimate: |
N/A |
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General Counsel Review: N/A |
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Committee Recommendation: N/A |
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CEQA Compliance: N/A |
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SUMMARY: Staff
has become aware of instances where Group II uses are “creeping” into the
restaurant classification and would like to inform the Water Demand Committee
of this issue and foster a discussion.
The Committee should review examples provided by staff at the meeting
and provide guidance.
DISCUSSION: The District’s practice is to describe a
Group II use as a business that may sell (primarily)
takeout food and other items, but that does not offer full service and serves
food on disposable tableware. Several years ago, based on the Water Demand
Committee’s recommendation, Group II was allowed to use glassware to serve food
with “high moisture content and liquid food.”
Group II users (bakeries,
pizzerias, bistros, sandwich shops, coffee houses) today offer a wider and
fresher menu than years ago, when the sale of made-to-order sandwiches and
pre-prepared dishes, cold cuts, salads and pizza were the standard. Today, they
not only serve the previous items, but may also serve salads, hot foods and
drinks and/or prepare party trays to go. Group II establishments vary greatly
in size and the ratio of retail sales to food sales. In order to provide an
opportunity for a complete meal, Group II users also offer a wide variety of
beverages, usually pre-packaged soft drinks, liquor, coffee, tea, milk, etc.
Potato chips and similar products are available in some variety – some
pre-packaged, others store-made and cellophane wrapped. Interior and exterior seating
and tables are also being provided to attract customers.
The business operations of some Group II users have evolved through the years. A business may originally have been a bakery, pizzeria, bistro, sandwich shop, or coffee house. The business may have consisted of mostly retail and take-out sales, including meats, cheeses and coffee, and offered deli items for consumption. After the business had been in operation for some time, the business owner may make improvements to the establishment and included tables and chairs. The owner may have also hired waitresses and expanded the menu as the business developed into more of a full-service eating establishment.
The
District relies on the Jurisdiction to send applicants for projects that
require Water Permits to the District to obtain a permit prior to issuance of a
building permit. In the case of interior/outdoor seating or business name change,
there is no requirement by the Jurisdiction for District review. In instances
when the District has issued Non-Compliance with Water Permit Requirement
Notices, business owners have
stated that they were not informed about the allowable services in Group II
uses. Business owners also indicated
that they were not specifically notified of the restrictions on providing full
service and the use of china and silverware when they took over the business.
RECOMMENDATION: The Committee should discuss and provide direction to staff.
BACKGROUND: Group II users’ water use is presently calculated using a “square-footage” factor from District Rule 24, Table 2, Non-Residential Water Use Factors. The factor for Group II uses is 0.00007 Acre-Foot per square-footage. This factor is based on a regional average for Group II uses and was last updated in 1991. The factor was originally used to assess the Water Use Capacity to determine the water demand for new or expanding Group II uses. The District uses water factors based on regional averages for Non-Residential uses to predict water use capacity. Users in this category prepare and sell food/beverages that are primarily provided to customers on disposable tableware. Food with high moisture content and liquid food may be served on reusable tableware. Glassware may be used to serve beverages.
EXHIBIT
2-A Table
2: Non-Residential Water Use Factors
U:\staff\Board_Committees\WaterDemand\2016\20160302\02\Item-2.docx