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expensive learning process and for the first few months, they try to figure out what days they are going to be busy and what works to get the demographic out there. He added that they could initially overstaff the place because they do not want people to come in and have to wait an hour to get their food; they want the people to keep coming back. He noted that the key to a successful restaurant is the repeat business; without it, the restaurant would be done in six months. Commissioner Olson noted that it was his sense that the difficulties that came about with the former business were essentially caused by the theme of the place, which drew and unsavory crowd. He indicated that the business owners were going to change the theme, and the Commission put a lower occupancy level in place; but that apparently did not work out. Mr. DeBlasi noted that it was a music format theme, hip -hop, as he mentioned earlier. He stated that the problem is, if the place offers a certain theme, especially hip -hop, it invites a whole bunch of people to come over as there is nobody else in Northern California that caters to the hip -hop community. He indicated that they are lucky to have time on their side because the time they re -open, they are not opening as a hip -hop place. He indicated that they are more of a margaritaville, and the chance of that demographic coming back again to come and eat four -foot burritos and break pinatas is very unlikely. He added that he does not see any threat and does not plan to have any of their DJ's or to do anything to invite them to come. Vice Chair Pearce noted that Mr. DeBlasi mentioned bottle- service, but there is no mention of that in the narrative. She asked Mr. DeBlasi if he is planning to have bottle service and how that is going to operate. Mr. DeBlasi said yes. He indicated that, for example, he would like to serve bottles to the local bridge and tunnel crowd that goes out here for the last 20 years on a Wednesday or Thursday night. He stated that there is more markup in it and it's actually more controlled because there is a bottle - service person who pours the drink for them, keeps an eye on it, and keeps everything clean. He added that there is one bottle - service person for every three tables to keep it well- monitored. Vice Chair Pearce inquired if the situation is where the patrons purchase the bottles in advance and then the bottles come to the table, if they have access to the bottle, and if they can pour their own drink. Mr. DeBlasi replied that the patrons are not told that they are not allowed to pour for themselves but the service is so good that they don't need to do that. Vice Chair Pearce noted that with a typical bar situation, the bartender cuts off those who have had too much to drink. She inquired how, with a bottle service situation where the patrons pre -pay for the bottle, they have typically in the past managed the situation if people become overly intoxicated. PLANNING COMMISSION MINUTES, February 27, 2013 Page 13 of 22