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5. Will this be a for profit or a nonprofit event? <br /> FOOD SERVICE.Please describe the food service for each Marketing Event including: <br /> 1. What type of food will be served;' viC/ t o ao � �j <br /> 2. Will the food be prepared on-site or off sit <br /> 3. Are there any existing or proposed kitchen equipment and eagareas lease indicate <br /> both indoor and outdoor assembly areas on the Site Approval or Use permit site plan); <br /> and, ... Cyl C_ ay_44n CV-)' r C)hjt c CCY'j <br /> 4. How many^cases of wine will be available for sale at this CV-Levent? <br /> � � <br /> 5. What percent o wine served at the events t;Wwill be from the host winery? Will other <br /> beverages be served? If so,what kind? What percent of beverages serve at the event will be <br /> wine from the host winery? /- O�- � U111 V-?O�0- 1A� <br /> \K)R W)A CAIS 0 � e y7mv VXMV -z Mof �nts:�` lt�lnu � CJ V1nY- <br /> C. TRAFFIC-Please provide estimates for the following types <br /> (Don't count Wine Tasting Room traffic and parkingt covered <br /> the event sections I. G and H <br /> above, Estimate only traffic and parking that generated <br /> EXISTING PROPOSED ME 1 SE <br /> 1. Date of Event <br /> .,Q?) <br /> 2. Expected hours of operation --- f <br /> 3. Expected number of foil-time / <br /> Vemployees _ — ----�--- <br /> 4. Expected number of part-time / <br /> employees �------- <br /> 5. Anticipated number of visitors <br /> per clay �--�-- -----— <br /> 6. Anticipated number of Track <br /> Deliveries/Truck Pick-ups <br /> number of spaces for the following types of events: <br /> D. PARI{ING-please indicate the total <br /> EXISTING PROPOSED ME / SE <br /> 1. Event Parking spaces ---- / <br /> 2. Employee Parking spaces <br /> 3. Loading <br /> Areas <br /> Page 4 of 5 <br /> F:I0l_VWCIPI8nn1n9 Appnwtian FOrm31 <br /> winery or wine cellar Supplemental info&Marketing Plan.Doc <br /> (Rev[sed 9-95-08) <br />