the first meeting. Okay. Welcome, everyone. Welcome to the March 25th, 2025, Howard County, Alcoa Board hearing. As the first matter, I think I want to prove the March 11th board minutes. I hope every board member March 11th Board minutes. I hope every Board member have already reviewed the Board minutes. Then do we have a motion to approve the minute? I motion that we approve the minutes for the alcoholic. call it beverage hearing board meaning of March 11 to 2025 Second Chair Chen yes, mr. Coleman. Yes, mr. Hunt. Yes, mr. Johnson. Yes, Miss Kim. Yes All right So I want to move to the first case. Well, we have three cases in front of us tonight. I want to move to the first case, which is the Class B, B-1, Likker 7-Day On Sale License to the applicant of Chado Columbia LLC treating as Chado Korean barbecue Columbia, Columbia. Mr. Chair. Yes, Mr. Chair, all of the documents on fire are incorporated by reference. Thank you. I think it's a representative at council, right? It's a consultant, it's Miss Chrissy Chan. Oh, okay. And she's online and the applicants are online as well. Okay. Miss Chao, do you want to start? Miss Changri, are you able to turn your camera on? So, button at the bottom of the screen. I'm just giving you permissions to unmute yourself. Okay, there we go. Yes, my name is Kristi Cheng and I help the paper work for this chattel case, but the applicants. Mr. Tran and Ms. Han is right there on the bottom video. So they can, they will introduce their new restaurant and they will, you know, the answer all the questions in the hearing. Okay, that's fine. So Mr. Tran and Ms. Han, who do you want to start first? I can go ahead and start on behalf of us. Okay. Okay. Yeah. So can you raise your right hand? Do you swear that the testimony that you're going to give today will be the choose, hold, choose nothing but the choose? Yes. Please spell your name and address. My name is Zhong Yinhon, J1G, Lassam Khan, HAN, address 1102 Vermeer Avenue, Gatherersburg, Maryland 20878. Thank you. Please proceed. Well, I guess give us some introduction of your restaurant. You know, why do you want to apply for the license? Okay, sorry, I thought he had to wear and then we were going. But so we're- Before you, I guess, missus, you already mentioned about the reference. Okay, we're, go ahead. Okay, so we're requesting a class B liquor license to own and fully operate a full service Korean Barbecue Restaurant in Columbia for on sale for seven days to sell liquor beer and wine. Yeah can you can you tell us a bit more about your restaurant? Sure so the name of our restaurant is Chadal Korean barbecue which Barbecue, which is a family-owned and operated restaurant. We do have two restaurants in operation in other cities in the DMV area. We plan to sell Krayam Barbecue, which is different cuts of meat that is served raw on the table and the guests will have a grill in each table to grill the meat right on site to consume. And along with that, we would like to provide liquor beer and wine to be served along with those foods. Miss Han, you stated that there are two other chowder locations in the DMV area. Is that correct? Yes, sir, it's family owned. So I don't technically own it, neither do my husband. It's owned by my parents and my siblings. So it's a family business. And this will be the third location that we will own and operate. Okay, so neither of you are licensees for the other two locations. Is that what you're testifying to? Correct. Okay. Do the other two locations, I mean restaurants also have a liquor license or cell alcohol? Yes, correct. Have you had any experience in serving the restaurant and secondly serving the alcohol? So growing up I have experience working as a server in restaurants but I have not owned a restaurant that serves alcohol so in terms of ownership, no, I do not have any experience. So I assume you have been serving in your parents who are still in this restaurant before? Yes, I do have experience serving. How long? It's brief. It was very early on on back in 2022 when the first location first open for a couple months just to help out like here and there as just. Okay. So for this. So it's a relatively short experience. Correct. So for this restaurant, what is kind of how is going to be operating? Do you have a manager, you know, people who know how to operate a restaurant and also a manager with a server who know how to serve alcohol. Correct. So my husband and I we recently did get our alcohol license and then I will be on site fully to operate and we are coordinating with current employees that are on other locations that may be transferring over here to help aid the overseeing and management during operation hours. Are you going to have a manager or two on site? Yes. I'll be there the whole time. I plan on operating full time and we also will have current employees who are working as managers and assistant managers to be there as well to work. What will be the role of your husband? My husband, he's, he'll be there as support, a moral support. I'll be the one to operate fully. Get another. My husband, he's, he'll be there as support and moral support. I'll be the one to operate fully. He has another full-time job, so mainly it'll be me operating. It's fine. You indicated in your application that you currently work for Oscar Health. Is that a full-time employment? How does that work? How will you split your time between Oscar Health and a restaurant? It's a full-time job, but my hours are flexible. I work remotely and the restaurant will be when you operate it during for dinner service. So it shouldn't conflict with the schedule at all. I do have other family members as backup for things that are needed during the day. And also I do plan on transitioning slowly over once the restaurant is ready to operate on full. But currently I am working full time as a company. When you say you're going to transition in the future, which way is it going? Are you transitioning full-time source restaurant service or are you going to? Okay. Okay, so you have a very large space. You have 5,595 square feet of space. How many servers do you think you'll have and how many people will you do you expect to have at a time? Um, we're expecting, um, per shift about, um, 10 to 12 servers for, uh, full capacity. And then that is only counting servers, not counting bus boy, managers, etc. How many people can you see? As in like customers? Yes. Probably approximately 150. Okay. And have you started to hire yet? No, not yet. But we have an hire directly, but we do. We are coordinating with my other family members and managers that are already in other locations. We're planning on hiring employees from other locations, so we're coordinating in that sense to get them on board prior to opening the restaurant so that there's no- You're going to hire them full time? Yes. Okay. So, what percentage of alcohol do you think you'll be serving with 150 people and 10 to 12 servers? Like percentage wise compared to food or like number of food you're to farm out. We are not striving to sell that much alcohol in this location specifically, given that it's mostly residential, there's high schools nearby. Right now we have a location in Rockville and DC and it'll mostly be similar to Rockville where it'll be definitely around like 20-30 percent over sales. Okay so I'm still a little confused. A couple people asked you about your current employee background, employment history. You say that you're going to be the main manager of this restaurant, but you're still going to work at the other company too. Is that true? Yeah, my yes, correct. So I will be on site to operate. I'm currently working at the company because it's still under construction, but once the restaurant is up and running, I'm going through transition over, meaning, you know, wind down my current job and focus on the restaurant. So you will wind down your job, okay. Yes, correct. I'm sorry, that wasn't clear to me. I'm apologize. So can you explain the structure you have in one of the restaurants that you have now in terms of management? I'm just really concerned about management and how you will overview and keep track of whether the alcohol rules will be met So so what kind of management will you have just you overseeing things on the floor or will you have a bar manager? I'm just really interested Okay, yeah, so usually like as an owner we do oversee so we are on site But we're not actively working or. We will also have the manager that will focus on the front of staff. And then for the bar in Columbia, we don't have a full service bar. It's more a, what's the word like a prep area. It's a full bar. there's no bar stools or anything like that. Where we serve alcohol, that's where we also have the drink station and little food to refill. It's more like a server station, so we'll only serve alcohol to patients that are sitting and eating. We don't have a bar in like a classic, you know, traditional. And when you do hire your employees, will you, do you have plans to have them alcohol, alcohol awareness trained? Yes. So managers definitely and then the servers once they onboard, we will have them trained for managers. We would have them. You know, before they onboard. We will. Man. Please. Please put your mic on mute. Oh, sorry. This hand, I had an additional question in your two locations of Chador in Rockville on DC. Are you aware of any alcohol violations? No Okay, and what is your policy on checking ID of customers at the restaurant? We check ID regardless of, you know of their appearance. If they order alcohol, it will ask for IDs. Thank you. Good evening, this train. I'm sorry, it's hot. Sorry, I got to you backwards. Sorry. So the restaurant is currently under construction. Correct. Okay, when do you anticipate opening? Sometimes this late fall. Late fall? Okay. That's all I have. No, I have no questions. Miss, so when you have questions, I guess, you know, I can see that you're the first time alboring in the restaurant and also be the resident agent for the license. If you have questions about, you know, how to, I guess about the rules of the serving alcohol. Where do you turn to? For Howard County, there's the liquor board website for roles and regulations. I'm pretty good about calling all the county offices. Even through like the construction process, I was very hands-on. So that's where I would turn to you for specific rules. And then like I said, we do get liquor, awareness training. So, you know, we do have the handbook on site that we could review, and I do also have it, you know, to myself as well. Okay, well that's reassuring. So you said you have a copy of the handbook and the restaurant there's also a copy of the handbook. Correct, we're given one every time we do a liquor license awareness, it's like the sick book. We have a physical copy. I have one myself as well. Okay, did the mistrown kind of chance to go over the handbook with you? He was also liquor. He was part of the liquor war in his training. So we both have one. We've been in the class together and he took a test. So yes. Okay. Thank you. Do we want to call the other witness or where? Okay. So we are ready to deliver. Let's have a closing. Sure. I had one question for the other person now. He also works full time. I was wondering what his percentage of availability and staffing plans were. I would quote she said that she's just wearing the second witness and asking directly. Okay. Okay. Yeah. Mr. Tren, we would like to swear you in. I'm ready. Okay. Okay. All right. For the testimony that you're gonna give tonight, are you going to speak the truth, or choose nothing but the truth? Yes. Okay. Please state your name and address, please. My name is NOM Tran. Address is 1102 Vermeer out in Gatorsburg, Maryland, 208. Thank you. Thanks. Just as it's like your wife had answered, you also work full time. I was wondering what are your plans for availability at the restaurant and are you can continue full time with your current position or are you going to transition to work in the restaurant full time also? No, I don't have any plans to transition full time. I think my role is to be a supportive role, not only from whatever physical labor work I can do after hours, but also from a financial standpoint, so that my wife can transition 100% over to the restaurant business. So that's my main role. But I do have regular hours from nine to five working as a doctor, and then afterwards I do plan on going to the restaurant and helping wherever I can. Thank you. I have a question. I'm sorry, I forgot to ask this question. You all live in Gathersburg? That's pretty far from here. When you said that you were hoping to hire some people in from your other company, other restaurants locally, do you also plan to hire anybody with any Howard County because really it would be good if we had you had some kind of management that's closer to the restaurant because gate this works like anywhere from 40 to 50 minutes depending upon traffic. So that's pretty far. Yeah, we definitely plan on hiring locally. That's the most ideal just because we don't want anybody traveling too far. I will say that currently, like a lot of employees that are with us at other locations, they're driving from Prince George's County, Annabrundel. So they do have like far commute, but ultimately, you know, for Columbia dislocation, as we get stable staffing, we do aim to plan somebody that lives within Howard County local. Okay. Huh? All right. So let's go into deliberation. Let's see if they have any closing. Oh, closing. See if they have any. Okay. Yeah. Miss Ann, do you have any closing before we deliberate? No, we're just excited to bring business into, um, Howard County. Um, this is not going to be something, you know, uh, crazy where people drink and party. Uh, this is going to be a, if you've been to our other locations, especially the one in Montgomery County, um, it's going to be very family oriented. It's going to be very family oriented. It's going to be very classy. We're just hoping to bring something good that people can enjoy. So we look forward to being part of the community. Thank you. Thank you. Board members, any comments? So now you're going to discuss it? Yeah. Can you give you a hug? Sure. You want me to just... You're going to make me it? Yeah. Okay. No, I'll start. I was obviously not really concerned about this one, to just be perfectly blunt here. We have two residents from Gathersburg to Miss Johnson's point. They're good ways away. We have two residents from Gatheersburg to Ms. Johnson's point. They're a good ways away. We have two individuals with, well, one with no state-of-par experience, serving or cellulial alcohol. Ms. Han mentioned about an year at another facility. I know we've obviously, you know, that's certainly something that gets our attention, but usually most applicants who are able to pass muster will say, you know, hey, we're here as resident agent, as odor, and here's our manager who's a really strong experience individual. So we can say, okay, the person who's handling the day-to-day operations is, is you know got 25 years of the restaurant industry So we're fine here We don't have that we we hear that you know, maybe there'll be some managers coming over from another You know one of the family owned businesses. Maybe some employees coming over family owned businesses I didn't see really a a definitive commitment to higher local. You know, I heard, you know, we might do that at some point. That doesn't feel like really much of a commitment. So, again, just being honest, it just feels like, you know, owners who found a site in lovely Howard County are going to parachute in. That's really how I feel it. And again, the lack of experience combined with not presenting a manager that would, you know, bring that experience that would make me personally feel better about graduate license. I just have concerns, quite frankly. I kind of agree with this. To address that concern, even if a license is granted, doesn't mean it's a permanent, unfixable thing. Every year, they have to apply for renewal. If there's a violation of any sort, they will be disciplined. The licensees can be brought in before the sport. Hiring locally is not a mandate by statute. So I want the board to be cognizant of factors that a D-cons consider. It cannot be arbitrary. It cannot be capricious. It has to be by the evidence that's presented just presenting that. Appreciate that, Mr. Schem. Thank you. Thank you, Mr. Schem. Well, I agree with a lot of what Mr. Hunk said. I see your excitement, and I think that Korean barbecue is a great restaurant addition to the area, especially in the Trin Rivers area. I'd like to see a little more organization. I think that's where my concern is. If you have family, when somebody asked you, maybe it was Stephen that asked, do you go to when you have questions? I was hoping you would have said my uncle or my father, who has the other restaurant, so that I knew that you had somebody that was going to help guide you to organize the restaurant. Now I know how you run your business isn't really my responsibility. My responsibility is whether or not I think that you can meet the rules for alcohol for delivering alcohol. And I don't see a structure yet. But it's so early that it's hard to make a decision about that. You know, so I just think that it would be great to have to have your excitement. I'm just not sure that I feel comfortable with what I've been presented. I will say this. I can speak. We do have our district manager that oversees DC and Rockville and our current plan is to have them come in day one and oversee the site during operations because when you first open a restaurant without any existing presence or like any resources of employees. It's really hard to train them and start without having any running into problems. But our family, this is, like I said, this is a family business. Yes, I'm a registered agent. I will be on site because this is the location that I will partake in. But I didn't mention my family because it was just pre-assumed that whatever there's issues, it's not just my responsibility or my husbands. We come together as a family. My parents own one, my brother owns one. We've run it for, they've run it for two, three years without any issues. And especially Montgomery location being very similar to Columbia, being in the residential area around lots of families with younger underage kids. We haven't had any issues there. So I mean, we have all the resources. It probably doesn't theme as presentable because you know I'm the one speaking on behalf. But we do have managers that are planning on coming over so that they could help aid us oversee it. And also most importantly my brother that operates both locations and has done it successfully, he will also partake in it to make sure that, you know, there's all the rules and regulations are in compliance. Thank you. Clear, do you have any comments? Yes, I think it's a very interesting restaurant because I've seen a lot of Korea barbecue place in Elkas, but not in Colombia. So I think it's going to be one good place for our community. I think that's why I'm supporting. I also did want to advise the board that there are plenty of new restaurant entrepreneurs who have been granted a license in the past. The de-sapplicants in particular kind of have a leg up. They already have a familial system in place for two franchise locations. That is way beyond anybody who opens up a restaurant on wind. So that's just also something you should also consider in coming with a decision. Yeah, I guess I'm not as concerned. It just strikes me as odd as that family... Yeah. I guess I'm not as concerned. It just strikes me as odd as that that family relationship and the other existing businesses weren't highlighted in the application. But during the testimony that that came out, it seems like there might be that support there. And they're meeting their requirements that they need for the license so I have no objection. Yeah. I think it surprised me a bit at the beginning that there's no, I guess the applicants don't have a past experience and there's no attorney or consultant that will guide them through the hearing. But I guess that's now the required by the law, or the regulations, right? And also I share the concerns from Mr. Hent and Beth. But I understand there's no, I guess the rules that didn't require the applicants to, I mean, those are not the hard problem to prevent the permit to be granted to the applicants. So I'm on the side of if there's anyone who wants to propose the approval of the license then I'm fine with it. But I also, you know, Mr. Handy, if you want to raise your motion to disapprove. That's your question. No, no. I, I, I, I, well, if the rest of the board is, is on board with this. That's fine with me. You know, again, I think you made a very good point, Mr. Chen, that there's really no, I mean, by, by rule of law, there's, there's no reason why not to grant this license. I will say I do that enthusiastically. I accept the law, but it doesn't mean I have to be happy with it in this particular case, because having been a part of starting a business, there's such a thing as a business player that clearly shows that you're ready to be successful and I'm not seeing that here. But again, by rule of law, you and Mr. Schender, absolutely correct. I hope the applicant here will the concerns and comments and I'll take that to heart. All right, do we have a motion then? Sure, I motion that we approve a class beer wine liquor and seven day unlicensed sale for Chetal Columbia LLC. The Chet Korean barbecue Columbia I second Chair Chen yes, Mr. Coleman yes, Mr. Hunt yes Miss Johnson miss Kim yes Miss Han and mr. Tran do you wave your right to an appeal this time? Yes. Okay. Thank you. So now we move to the second application tonight, which is the application for class B, B-1, liquor, seven-day on-sale license. This is a transfer of license to the AOL cooperation, treating as Zhu Kalfa and Bistro. Mr. Cheng. Oh yes. All of the documents on file are incorporated by reference. Mr. Cheng, is this the same as the previous application that the applicant will present their case themselves? Yes, and I would like to help this lady, this applicant as an interpreter. All right, okay. You should swear Ms. Chang as the interpreter and then swear in the witness afterwards. Ms. Chan. Are you going to promise that the testimony you're going to give tonight will be the choose? Will it be the choice? Yes. Please state your name and address. My name is Chrisy Chan and my address is 11341 Moon Night Lane, Fairfax Station, Virginia, to 2019. OK, thank you. Now I want to swear in Ms. Solak. Please raise your right hand. Yeah. Ms. Solak, are you going to promise the test money that you're going to give tonight will be the choose? Oh, choose nothing but the choose. Yes. Please state your name and address. My name is Akhara Solaeg. My other is 11059 National Record. Elko City, Melend. Okay. Mr. Sulek, do you have any opening statement? Can I make an opening statement on behalf of the applicant? This is a transfer application for Class P, beer wine and liquor for own sale for seven days. And it is an existing restaurant and the licensee of the current training is Kareba, Curry and more, and the location 1,0040, Parti more National Park, Ellicott City. And basically, this applicant, the transferry applicant, does not have any plan to change any menu, change any layout, change any, you know, the not even interior. So they are going to, the she is going to take over the existing, you know, the no substantial change she can promise. So the restaurant is for is the Asian diffusion cuisine providing the Asian fusion dishes for all ages and they just straightforward sit down restaurant and it has been existing for about three years in the location to serving community. Yes. And also, yeah, she has an experience as she provided in the background information. information has an experience in the A.B. alcohol license, alcohol establishment as a manager, such as Sapporo, Sector, Japanese restaurant, and K. Pucha in the Frederick, Maryland, and Ellika City. She has the experience in the A-BIS, I call it Alchord Bar it the Verbegie establishment. And she's going to be the 100% owner of the restaurant and she's going to be the on-site manager. Feel free to turn around. Oh, okay, good evening. Thank you for being here. Just a couple of questions. So you mentioned via Ms. Chang that there's not going to be any change in terms of menu concept, et cetera for the restaurant. Will the existing staff be retained as well? Yes, existing staff. Is the existing staff in there? Yes. Does that existing staff include an on-site manager? Is the one-site manager in there to be able to introduce the manager? Is that individual already already alcohol awareness certified or will be? The manager of the people who are doing this, I call it, I call awareness certificate. I mean, yeah, also she obtained the alcohol awareness program certificate too. Okay. Thank you. That's all I have for now. Let the rest of the board take a few turns. My question is, well, since the MisoLac will be on site and and she doesn't speak much English. Then if there's any kind of alcohol related issues, problems, how she's going to address that or where to seek help to address. I think it think I have heard about English. I think I have heard about English. I think I have heard about English. I think I have heard about English. I think I have heard about English. I think I have heard about English. I think I have heard about English. I think I have heard about English. I think I have heard about English. I think I have heard about English. I think talking about about the iPhone? Yeah, like I could say to minor, I guess There's no reason to say to a minor we're gonna take the ID Make sure they're right age and then we're gonna serve that Okay, all right. That's good. Thank you. Do you have a past experience to serving alcohol in the previous employment? I mean, restaurants or yeah, mostly restaurants. Yes. I want to talk about the visual license of the past. When I work in Sapporo 2 Japanese restaurant, I saw a lot of I-Core so I saw that too. And then another place, K-Pucha, they they are setting our code too. So I said, ask them. Do you have a bar manager at that restaurant now? Is there someone who has bar? We don't have bar. We don't have bar. So what do you sell? Do you sell things in bottles or what do you mostly sell? Mostly we sell bottles by corn. Just curious what kind of food does the cafe or the restaurant serve? We always serve kkachun, fusion Japanese and Korean fusion food, like ketchup, curry and some Don't worry. Yeah, I often know the plate. I mean the plaza, but I, um, I never, I guess, noticed the place. Yeah, maybe I should look for it. Yeah. Yes. Any other questions from? So like, out of curiosity, if you're keeping the concept and the menu the same as Karebar, Why are you changing the trade name? Because a lot of people don't recognize the Karebar. So a lot of people don't know this place, the Idris, or what today is selling. So I just want to put it on the easy, simple name on it. So it's Korean, a lot of Korean leaves there. So I just want to put it on the info, Becky. Thank you. Miss O'Lock also at the places that you are Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. Thank you. suggest we go into deliberation then. I'm good. Let's just call the heads questions. I'm fine. Miss Kim. Yes, Miss Kim out there. Can you explain what is your main to board members because it's Korean name? I just heard about it. I was a little worried about the name of the country. Because I was a little worried about the name of the country. Because I was a little worried about the name. I was also worried about the owner. I don't know if it's Korean or not. I to read it and just write it in the Q&A. He's saying that Karevar, K-A-R-E, is a very confusing word to the lots of non-Korean because Kare, K-A-R-E, is in Korean, you know, Korean, like in Indian Korean. But the K-A-R-E is like Kare, or you know, everybody was so confused, so she decided to just show the Asian fusion dishes. So it's a Korean word is Jumah. And she just, she was not so sure about the current trade name. So she was thinking about the very simple word for. Jumah is actually the Korean word for drinking place. Drinking what? Drinking place. Oh drinking place. Oh okay. Yes. Miss Kim, if there's no fear, go ahead. Oh, I also would be this. How long? The one year before this started in Nini. Minhyun, you have almost three years? Almost three years. Three years ago, this caravan opened our business three years ago. Okay. Thank you. Okay. All right. I go on question. So what is the percentage of alcohol to food sales? What right now? She says 5% only 5% I call her. It's mainly full. 5%. Yes. It's really hard. It's fine. So now I think we are ready to give a deliberation. Yeah. I don't really see any issues with this. Yeah, my concern I have is that her English isn't very clear. But I don't see any issues with this. I think it's fine. Yeah, I would agree. I mean, this is one of our more straightforward cases. They're keeping the existing staff, existing manager, who's also, I call, where to certified. So I think having that onsite manager that's already in place, knows the business, knows the operation. I think that helps me get past any issues that you mentioned. Ms. Johnson, so no, I'm fine. This is, like I said, pretty straightforward. I like the fact that Ms. Solike is going to, I hope, to revitalize that place because I didn't notice in the past. I've been here for ten years, I didn't notice in place. Maybe it's my fault but I hope that it can be better. Miss Kim? Any... Yeah, I have no problem at all. Okay. So yes. Okay. No, I have no problem at all. Okay. So, I have no concerns, technical concerns. Okay. All right. So, who you're going to give a motion? Okay. I moved that we grant a class of beer wine liquor seven day online license to D.A. Oh, sorry. I moved that we grant a Class B beer wine and liquor seven day on sale license to DAO, DAO L. Corporation. is Yumak, Cafe, and Beastro in the name of Koolara, Mayang, Solak. For a 1950 square foot restaurant located at 1,040, Baltimore National Pikes, we'd e120 Elecats City, Maryland. Thank you. Nice to meet you. Nice to meet you. Chair Chen. Yes. Mr. Coleman. Yes. Mr. Hunt. Yes. Mr. Johnson. Yes. Miss Solak. Do you wave your right to an appeal at this time? Yes. Yeah. We all can agree. Thank you. Congratulations. Thank you so much. Thank you. Thank you. Good luck. Good luck. Good luck. Good luck. Good luck. Thank you. The white worker. Let's go. Yes. Okay. Excuse. Yes. Ms. Kim is going to recuse herself from the last case. Have a good evening. You too, bye. So the last case in front of us is the new license application for Class B year one, liquor seven day on sale license by two soybean LLC treating as Kong, Pot, Pocha, Columbia by Mr. Dehan Wee. I think this case is represented by Council. Yes, and Mr. Chair, hold the documents on fire on corporate and by reference your office. Thank you. Mr. You. Good afternoon. Good evening, Jay. You representing the African Mr. Dehan. We. If I may, just to say I request for a new license, a Class B7, a pure one and legal license on sale. This location has been a restaurant. I believe without a legal license, it's trading under the name K Manna. And Mr. I guess it was unfortunate that the previous owner passed away and Mr. Rief found an opportunity to take over the restaurant. So he is bringing in a new concept, the same Korean food but new concept. So we'll go into the more in more detail later. So the location is 35935 East Northern Republic, Sweet J, in Colombia 20. And I'll ask the questions to the committee. Yes, I'm checking on the location of the restaurant. So yeah, Mr. Wee, do you promise that the testimony that you're going to give tonight will be the choose, whole choose, nothing but the choose? Yes. Please state your name and address. All right, my name is Dayhan Lee. 11710, Keystone Lane, Mariusville, 21104. Thank you. Mr. Lee, have there been any changes to the application that we submitted since we submitted it? No. Okay, so everything, the old information remains the same, correct? Okay, and Euro-Hawel County Rest and Obnizic, yes, and you're the 100% owner and the sole managing member, correct? Yes. Okay. And let's go into your restaurant experience. You own a similar concept restaurant with a similar trade name in Baltimore City, right? Yes. And the UN Your wife operated it, correct? Yes. And now you're moving on to a new location by yourself. Yes, okay. What will be your duties as the owner of the restaurant at a new location? I'll be a head chef. I'll be an inventory manager, I will be training the cooks and the servers and the buzzer as well. So you'll be owner operated and you'll be a full time worker there. I'll be on site full time six days a week. And if you're not there, if you have other business for pantryantony, if you're not there, will you have a manager outside? And will control in your place? Yes, we do have a manager outside. Okay. And how many employees are you planning on hiring? What's the restaurant? It's open and operating? About five, two, six, three cooks, one bosser, and one manager and two servers. Okay. And you may be hiring one or two part-timers if restaurant takes up. Yes. Okay. And you understand that you're planning on training all your employees, the servers, and especially the servers regarding the aquavers training course. Yes. And you make sure that you pay for the training course. Yes, make sure everybody is certified. Yes. Okay. And also just touching on the license, you never was a legal licensee, correct? No. So location in the city to legal license is your wife. My wife. Okay. Okay. And that prison is 100% owned by your wife. Yes, okay. And you also understand that if you granted a license, you'll be ultimately responsible for everything because you're the licensee. Yes. Even if your servers make the mistake of selling minor, you'll be responsible. Yes, I understand. Okay. And you understand that it's your responsibility to train all your employees, right? I did. And before moving on as a business owner, how many years did you work at other location? Six years. Six years. So what were you to do at the other location? I was training the servers and I was head chef and I was the inventory manager. Okay, okay. Six years that you and your wife owned that location, was there any kind of violation at the location? No. Okay. And how many percent of the location that involved in the city, how close is it to the Johns Hopkins University? For a shuttle to get to the school maybe five to ten minutes. Okay so what percent of your customer basis are Johns Hopkins students? I'll say about 20 percent and what you have never had any kind of violation at the location. No. Okay. And you don't have any criminal conviction or any kind of traffic violation. No. Serious traffic violation. But it's okay. All right. And you're a person of good moral character, correct? Yes. Okay. And you're certified in alcohol abuse training. Yes. Okay. And you're familiar with the rules and regulations for how we count the end of state. Yes. Okay. And you understand that you have to maintain all your records. Yes. Employee records and the, the, I call purchase records, right? Yes. How many years? Three years. And two years. For the employees. Yes. Okay. And you understand that you have to purchase all your alcoholic properties from authorized toll centers. Yes.. OK. Could you explain about your ID checking procedures? So we do not accept very good IDs. We can only accept federal and state IDs. For example, passport, license, military IDs. OK. OK. And what is your policy on requesting the ID? Person who looks younger than 40, whichever who asks for alcohol, we always ask for ID. Okay, actually there's over 21. So in a situation where let's say there are four young people who are seated at a table and only one person orders to drink. What do you do in that case? We train our servers to check every single one of them to have an ID. Okay. Just in case, they're passing on drinks. Yes. Okay. All right, and let's talk a little bit about your menu. So what would be your concept? So we do have authentic Korean but a little bit of a special about our menu and compote is we do have a fusion. So we do have a curry, we do have a cream, we do have the butter chicken and something that authentic Korean have not as tried we we always try for new fusion and trendy style food so you're the to-handschaft so you're the one who comes up with a new recipe correct yes you're always looking for new recipes yes okay um regarding the our quality beverage what kind of our quality beverage will be you'll be providing for I will be providing Korean Soju, Korean Beer and Japanese Beer as well as Korean Saki and Japanese Saki. So you're limiting your beverage selection, acrylic beverage selection to those? Yes. So you're not going to have scotch and other cocktails? No hard liquor. And what percent of sale, I mean, this location obviously, it's not opening yet. So based on your experience from the city location, what percent of alcohol versus ratio? Well, I'll say we are having right around 10% in Baltimore. So you have a takeout orders, but take out orders does not include alcohol. So it only have 10% okay 90 to 10%. So you're speculating that it'll be about the same in in this location. Yes okay. And as far as the public need of what public need you think there is for our current purpose in license for this restaurant? Public need? Yes, I mean, you know, why do you think the board is going to the license for this restaurant? So I only had an experience running restaurant in Baltimore. I moved to a house which is a Marville which is Howard County and I see Ellicose City as like a go to spot for Korean and American people but I don't see any Korean restaurant which you can sit down and relax have a drink and have a nice time with your family and different occasions. I saw Columbia was a good spot to start our second location. Okay, so there's no other Korean restaurant around the location that you are seeking to. Not around this location, not quite. And also, if you're granted a license, what potential effect you may have to other licenses in the area, like other bars and restaurants? So if you're granted the license, do you think it's going to have any kind of negative effect to the community or other restaurants? I'm not expecting it in China or anything that suspicious along the surface. It's a good location, ample parking. Yes. And only of the restaurants around this non-Korean. Yes. OK. And your unique is Korean food and the North Korean restaurant that is in the city. All right. I think that pretty much covers all the questioning that I have. The last thing is, so this location is already equipped with kitchen and you're not making any sometimes changes to the restaurant, right? No, just sitting. So only the sitting adjustments, so you're moving out the booth and then you're putting in the tables and chairs. And then doing some interior decorations and just found it. Yes. Okay. And have you undergone the health department planning review? Yes. And you know when the pre-opening inspection will be? It will be next week. Next week? Yes. Okay. A decade of waste by questioning. Mr. Chan, did you want to see where the restaurant is located? I can share my screen and show you. You were able to pull it up. Yeah, I find it all right. Oh, my film. Yeah. So, Mr. You. Yes. This business is going to take the place of where K Mana is currently located. Is that correct? That's correct. That's correct. That's with Jay. OK. Thank you. So the current restaurant is closed right now? Yes. The current that owner has passed away. So restaurant isorized clothes for now, unfortunately. And did they, when they were open, did they have a liquor license? To my understanding, I don't think came on the head in liquor license. But I might be wrong. They did not. It did not. Okay, thank you. That's all. When do you expect the restaurant will be open? I'm getting around May. Okay. That's good to hear. Yeah. That sounds good. Yeah. When is the name of the restaurant mean? Kong Pocha. Uh-huh. Kong? Well, so the wife named it and the initial location in Baltimore City, the Kong means soybean. So the her company in Baltimore City is soybean ink. And Mr. Ries company in Columbia will be soybean L.S. So, it means soybean and pocha is a like Korean street vendor type of restaurant where people come to eat food and drink beer and soju. So pocha is like a street food type, right? Yes, you might explain it correctly. Okay. Okay. So is this, um, so you serve the food to the table correct I see in the on the floor plane it says counter so I'm trying to understand you don't get your food at the counter you it's actually you actually get served at your table correct yes it's a full service restaurant with serving staff and all yes okay and how many how many people How can you see at the time? 50. 50. And you're going to have how many servers on the floor at the time? Two to three. Two to three. Okay. Is there any plan to make a contribution to the community? Oh yes. I'm willing to contribute to the police department and the fire department in Howard County. Okay. Thank you. Do you folks have any kind of programs where the high schools can come and do like restaurant nights or anything like that. Do you do anything like that to help the high schools or middle schools? Yeah, I never got a chance to do it in Baltimore City, but I'll try to do it at this location if I have opportunity. That would be nice thing to think about doing. Yeah, a question from me here. And you may have answered this already and I just didn't write it down. Obviously you're personally here for the previous other past away. Are you good at retaining the staff that was there or are you bringing a new staff? I'll be bringing new staff. Okay. Okay. Yeah, which was clear on that. And what are your what are you thinking? What are you thinking your hours of operations going to be? 421 for weekdays and to two on weekends. So is there is there really not a bar but the but the the bottles will be below the counter in some kind of refrigeration unit is that how that will work? Like where is your house? Yes. In the in the beverage unit everything is bottled. Okay. So is that below the counter that I see here? Yes. Oh, we've reached an refrigerator. Okay. So the restaurant that Inbaltmore has been the existence for six years? Yes. I if there's no further questions I suggest we go into deliberation. To me, I think, you know, Mr. Weiss, very experienced. He has operated Baltimore, North Strount for six years. He understands the rules and the regulations. I don't see any issues here. I don't either. I think the application is, I think everything has been well thought out. The application is very fit. I think that the fact that it's only 10, but really only going to be 10% alcohol. And it's really just bottled alcohol. I think that this is really something we should just pass through. I think you've done a great job in presenting your application. I think we should just move forward. I'm fine. It's close to me. I'm looking forward to it. It's not 100% close to me, but I'm actually looking forward to it as well. Again, I think the presentation I grouped is Johnson. Very good presentation. Definitely made it clear that this gentleman has a plan, has a concept, has thought it out even down to the white mix sense to have it in Columbia, supposed to say the route 40 quarter where there are any number of restaurants that I won't say similar because I'm sure you would say you're bringing something totally different to the table but certainly a similar vein of restaurant but to your point which was correct. No such thing in Columbia so I'm looking forward to it as well. All right. I'd like to know what cream is or creme is. I'd like to come and try some of this food because it's different than what I've had before. I'm looking forward to it. Okay. Okay. Let's see how I'm in May. Yeah. I'm not saying. I'm looking forward to. Okay. Okay. Let's see if I may. Yeah. I'll do it. So if no further comments, then I would move to approve the Class B, B-1, liquor, seven-day and the LL LLC treating as Compoka Columbia, located at 93.50, Snowden River Parkway, Sweet J. Columbia, Maryland. Yes, second. Chair Chen. Yes. Mr. Coleman. Yes. Mr. Hunt. Yes. Mr. Johnson. Yes, Miss Kim. Oh, she's not. Mr. You, does your client wave is right to win a field this time? Yes, he does. Thank you. Thank you. Congratulations, you're licensed. Yeah, good luck. Congratulations, guys. Good luck. We'll see you and make probably June. Take care. Bye. Thank you., I'm the same kind of go to these restaurants and I was. Correct. No meetings in April. Our next meeting will be May 13th.