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SFGTV Government Access Programming July 14, 2024

About shrinking a buffer that may or may not be applicable, but two weeks ago planning thought it was applicable then, and its kind of bizarre that they now do not think it is applicable. There is language in the code. Page 25 that literally says these controls shall also apply within one quarter mile. Somebody intended that when it was written. With that, why dont we hear from mr. Van helton. Think you chair peskin, members of the committee and supervisor brown. This is the original presentation plus some additional slides. Lets focus about what were talking about. Perfect. Just to recap, although i think you are really set the table great in terms of the buffer issues we are talking about. The goal here is to increase opportunities for retail, restaurants, nightlife witnesses and limited commercial uses. Ncone cluster districts, limited commercial districts. The same of wringing clarity and helping to simplify these buffers is an alignment with the
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SFGTV Government Access Programming July 14, 2024

Really burdensome and negatively impactful and we are in the process of trying to use remind and simplify the code to support a variety of uses to support, you know, vibrant overheads. That this seems like an opportunity to just smoothed around the edges without throwing out the concept without obliterating it entirely. Im on clear, let me take a step back. I think the notion that you just said which it was to differentiate a restaurant from a bar. The notion is people who consume alcohol while they are also consuming food become less problematical to society because they are less hammered, is that a fair statement as to why we differentiate between restaurants and bars . Im not going to eat to two, thats farther than i can speak to on the intent. I think defining uses is about segmenting one thing from the other thing. Again section 102, the definitions are full of uses that are trying to segment out when used from the next. An entertainment venue that also operates as a restaurant by ....

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