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Page 2 of 3 the drive through to this new building. our whole family will again be on site...business as usual just in another building. the same employees will do all the work. this proposed 11 ,250 sq ft building will have the same coffee drive thru in it. it calculates out as follows. 1000 ft kitchen/drive thru just like now. same proposed usage. 4750 ft of aging room/ref storage. we will wash this floor maybe once or twice a year. its proposed relatively flat and has 1-2 drains. this are is usually swept clean and has no use for water in it as we want this for aging cheese. we want dry air to do so. employees = 1 person per day for 2 hrs. 1000 ft of indoor seating like we had for the tent/patio. so we hope to be a little busier. lets increase this 25%. so 82.2 + 25% and 51 .75 + 25% or...20.55-gpd for septic and 12.93 gpd for grease. total usage = 33.48 gals per day. 2000 ft of cheese.wine retail shop. we had a store in Canada for 10 years and found this to use 1 employee and the customer is in the shop an average of 3 minutes. very seldom did they ever use the washroom facilities. its an in and out business like a tiny supermarket. for argument sakes lets increase our usage here too for these customers by 25%. so 82.2 + 25% and 51 .75 + 25% or...20.55 gpd for septic and 12.93 gpd for grease. total usage = 33.48 c3 a► /s per da)._ 2500 ft of cheese making room. This room will be used 1-2 times per week to mfg. specialty cheese. we recommend using Oakdale cheese as a replica as we will be a splitting image of this 15 yr old plant. they make cheese 2xs per week 10-11 months per yr. Our 2500 ft room is only planned for usage max. 36 months as we hope to build a larger factory in the local area to supply our own franchise and retail stores. we will have whey from the cheese which will go directly into our truck outside the building and taken to a local dairy farm to feed cattle. the anticipated wash water usage from the sinks and washing the cheese hoops, vat, presses, pasteurizer, etc will be 250 gals 2xs p/wk. 52 x 2 xs 250 = 104 xs 500 or 26000 per yr. or 71.23 per day average. this would go the the grease trap as milk/cheese has butterfat in it. add it all up and we have...existing to be moved over 133.95 1000 ft indoor seating Proposed increase...33.48 pamper day. 2000 ft indoor cheese/wine retail Proposed increase...33.48 gals per day. 9/5/2006