in downtown. >> Good evening everyone. Tonight is Thursday, December 11th, 2025. This is a meeting of the Chelsea Licensing Commission. I'm joined this evening by my fellow commissioners Eddie Lopez,
Alexandria Christmas, Emily Churniaak and Mike McAteer, myself Marty McAlpine. We have Beatric from the licensing department and Naomi from the licensing department along with Sergeant Chung from the Chelsea Police Department. And
I also see Officer Mclofflin here with us as well from the CPD. Um, looks like a fairly light agenda this evening, so we will try to keep things moving. Couple quick housekeeping notes. Um, we do ask that when you are coming before
us this evening, make sure that you step up to the microphone, clearly state your name. If there are multiple people speaking on the same subject, make sure you each step in front of that microphone so not only we can hear you, but those watching this via Chelsea
cable or on uh Facebook live are able to uh hear what everybody is saying as well. With that uh we will go right into um an approval of the minutes from the
November 13, 2025 meeting. Can I get a motion to approve those minutes from one of my colleagues? >> A motion to approve >> and a second. >> Second. >> All in favor? >> I. Thank you.
Next up, uh we have a clerk's update. Um if we could get a vote on the approval for a 2 a.m. closing on New Year's Eve. And also a vote on the completed applications for the following renewals
for 2026. And just to confirm with those renewals, all of those renewals are for um just the annual renewals of those that have completed their licenses. Correct. >> Correct. >> Okay. Um
so to start with the vote on the New Year's Eve hours, I know that is something that we have done in years past. Um any uh thoughts on that prior to taking to a vote for my fellow commissioners? >> I'll just vote.
from the police department. >> No comment. >> Is there anyone from the public that would like to speak on the matter of us extending liquor licenses hours for on premise licenses until 2 am on New Year's Eve?
Seeing no one, can I get a motion to approve extending the onremise liquor license hours until 2 am for New Year's Eve? >> A motion. and a second. >> Sec. >> Second. >> All in favor?
>> Thank you. And if it is okay with my fellow commissioners, are you um good with doing a group motion for all of the licenses? Okay. So, with that, can I get a motion to approve the
completed applications for annual renewals for liquor licenses, common vehicular licenses, amusement and entertainment licenses, rooming house licenses, and class one, two, and three licenses. >> Motion and a second.
>> I'll second. >> All in favor? >> Thank you. Anything else from the licensing department? Thank you. Moving right along. Uh the first public
hearing on tonight's agenda is a public hearing to consider a change of issuance transfer of stock new stockholder on a beer and wine alcohol beverages on premise license application for Rancho Laspapus Incorporated. DBA Ranchos
Lasusas at 362nd Street, Chelsea, Mass. >> Good evening, Madam Chair and commissioners. We had actually asked for a postponement on this one uh to the next meeting. >> Just an there's was a bit of a disagreement between the incoming
stockholder and the current stockholders that came up last week. Uh when that came up, I said, "Look, I I I can't go in front of the board um with a disagreement between so so we'd like to be on for the January meeting." >> Are my fellow commissioners okay with pushing that out?
>> Sure. >> Do we have to make a vote to push it out? >> I make a motion to to continue this hearing till the next meeting >> and a second. >> I second. >> All in favor? I >> Thank you. >> We will see you next time. And our next
meeting is scheduled for January 15th. Thank you very much. Next on our agenda, we have a public hearing to consider a transfer of a beer and wine alcohol beverages off- premise
license application from Samir Incorporated DBA BNC Market to La Dispensa de Chelsea Incorporated DBA LaSpensa de Chelsea at 230 Broadway Chelsea. Hello again. >> Hello again. Thank you. Mark White for
the applicant. I'm here with the applicant, Anna Ramos, who you may know. She's had a store here in Chelsea Orion Market for what is it like 18 years? >> 15. >> 15 years on Broadway. Uh the current owners of the uh the store here as well,
BNC Market. Um this is just a a transfer. Um she's buying the store and um and she's moving her store into this uh into this location at 230 Broadway. >> And what So you're moving your other
store over there? What's the address of the other store? >> 233 Broadway. >> I can't hear. >> 233 Broadway3. >> Um right now I'm not sure I'm moving the store because I have that store but I don't have a lease anymore. So, if they
don't if I don't have a new lease, so I going to move that store to to a new location. >> Understood. And if you do get a new lease, do you plan on having two? >> Yeah. >> But the other store doesn't have any, you know, alcohol. >> No. >> Understood. Two different things. Um,
questions from my fellow commissioners to start. >> No. >> You still going to have prepared foods at the new new location? sandwiches and subs. Yeah. >> And have you ever um done anything with
beer and wine in in the past? >> Yeah, she does have her tips off premises certification and uh we have prepared some policies and rules and procedures for the store. It's going to ensure that that anyone that's has any, you know, uh contact with alcohol will be tip certified.
>> Wonderful. And have you had a chance yet to review the rules and regulations regarding having a license? >> Yeah, we've gone over those together. Okay. Prior to the hearing, >> uh, so a couple of the big things that I'm I'm sure um, Sergeant Chung will
also reference is making sure that the video surveillance system is up to date. If you watch any of our licensing meetings, you will see we sound like a broken record up here speaking to establishments for
two things. One, not maintaining the proper footage, which is 30 days of rolling footage. And the second is when they don't provide that footage to our police department when the police department requests it. Um, so by law in
our rules and regulations, you need to maintain that rolling 30 days. And if our police department requests that footage, you need to turn it over in um we we say um I can't remember the actual word that we that we have listed inside of that. Um but we say within a
reasonable amount of time, uh which we have established as being like a 48 hour window. Um because they're typically looking for this information for investigations. So the longer that it takes, that starts to hinder these investigations and we want to ensure a safe community for everyone and a lot of
the time them getting that footage is helping to protect your business as well. Um, so that's a very important piece. Um, and my fellow commissioners, you said you had no questions for her at this time. >> No. >> Okay. Uh, Sergeant Chun,
>> hello Anna. Um, are you going to be changing the hours of operations? >> Uh, yeah. >> Okay. What are your What are your hours going to be? >> From 8 to 11. >> 8:00 a.m. to 11:00 p.m. >> Yeah. >> Okay.
>> All right. Um, we're going to be coming by and doing an administrative check. Okay. Just to kind of welcome you in into uh the establishment and set out our ground rules. Okay. Um we'll walk you through it. All right. So uh we'll
give it about a month or so and then we'll come by. Okay. We'll reach out to you. All right. Um Corey check was conducted. Uh no B no triple I uh active driver's license. So no concerns. The
address itself uh has a good history of calling us when they need us, which is good. Um there's been a few trespassers in the past and the uh owners on scene usually called us and were there pretty quickly because of the vicinity of the police department. So no issues with
that and I hope you carry the same um routine as well of keeping us involved. We're trying to be, you know, helpful. Um so don't look at us as a hindrance, okay? We want everybody to thrive, but to thrive, you just got to do the right thing. And we'll walk you through that
when we do the administrative check. Good luck to you. >> Uh, Sergeant, um, I know that it's not an establishment with a liquor license, so you may not even have, um, checked this information, but have we any known
disturbances at the other convenience store that she owns? >> Nope. The other convenience store, however, does have a lot um, we've experienced um, false alarms there. >> Um, but that's been addressed in the past. So, I would say that if you're
going to either combine or have two, I would check your uh alarms as well because that does generate a uh city ordinance citation which is called a 21D and we don't want it to get to that point for the false alarms for Orion Market. Okay.
>> Thank you. >> Thank you. Is there anyone from the public that would like to speak on this matter? Seeing no one. Uh, fellow commissioners, would anybody like to make a motion to approve the
transfer of this beer and wine license? >> Make a motion to approve. >> And a second. >> I'll second. >> All in favor? >> I. >> Congratulations. >> Thank you. >> And we wish you a lot of luck. Next on the agenda, we have a public
hearing to consider a mobile food operation application for X6 Moshu Food Incorporated at 265 Carter Street, Chelsea Mass. >> Hi. Hi. >> Hello.
>> Um, my name is Isaac and uh we we want to apply for the X6 motor for the license. >> Wonderful. And and your name? >> Oh, my name is X I O C. >> Perfect.
>> And my name is Du Du L I U Dio. Yeah. And I'm the I'm the treasure of the XX Mosu food inc. And he is the owner. >> Wonderful. Can you tell us a little bit about what you're looking to do? >> Yeah.
where I want to like uh uh like operate operation uh food truck in Chelsea at uh where's the address? Uh one no two uh 265 Carter Park Street.
>> Yeah. >> At Chelsea uh MA 02150. >> Yeah. That address. Yeah. We want to start a food truck business in there to provide a food service.
>> Wonderful. And um tell us a bit about that service. Um did you say that one of you is the chef? >> Yeah, I'm Yeah, I'm al I'm also the chef. Yeah. >> Wonderful. And have you operated a food truck before or um in a restaurant or
would this be the first one? >> Yeah, this is the first one. I have a restaurant in Arizona before. in Arizona. >> Yeah, but it's already closed like a six year. >> Nice. And how long did you do that in Arizona? >> Three years. Uh when I was 19 years old.
>> Good for you. >> Uh so tell us about uh the food that you're looking to serve. >> Uh we want to our menu is include beef burgers, cheese wons, and teriyaki chicken fried rice and the dong chicken
fried rice. And um the hours that you're looking to do this >> is one to nine. Yeah. And uh 12. >> It says 12 to 8 in the >> uh we change it because we don't want to work so long like that.
>> Yeah. >> So 1 to 9. >> Yeah. 1 to 9 to 9. >> But 12 to 8 is the same uh number of >> hours. 128 actually 12 is so early is uh eight is so early. >> Yeah. >> Sometimes you know it's near one north. So sometimes you you know the students
always sleep late. >> So at 9:00 they always got hungry. So get the last order. >> Yeah. >> So you want to do 12 to 9? No. I'm sorry. 1 to 1 to 9. >> Yeah. 1 to 9. >> Appreciate the Spanish translation in
your menu already. >> Yeah. So because we know this community have a lot of uh people to speak Spanish. So Initial questions from my fellow colleagues. >> So, I know we talked about this. We you said you're going to park your truck in
Burlington at the Common Kitchen, but I see it on some people have called me about it. It's on Cross Street. >> Yeah. >> You can't park in that spot where you are. >> Uh we we already leave right now. You you can't see it already. >> It's gone. >> Yeah, it's gone. >> And you're not going to Where you going
to park it? Uh the parking we going to parking at the right now we signed a new agreement with the >> private owner of the 104 parking street so he can let us park in there. >> Park it there >> where >> 104 behind the convenience store there
are you can't park there. >> We can't park there either. >> No no that's that's reserved for the residents and for the in the store owners. There's not enough parking there. >> So >> you have to find >> if we sign the agreement is not going to park it. >> It's still a zoning violation. You can't park there. >> Okay. >> Even on private property.
>> Yeah. Yeah. That that's already designated for the for the businesses on site. They don't have enough parking for themselves. >> Even private property. >> Actually actually we sign with not sign with the owner. We sign with the convenience store about agreement. They gave us >> they need it for themselves and they
need it for the residents above. You can't park there. >> Okay. >> That's a zone of violation. >> Find somewhere else. >> Even is a private uh place. It's not on the street. It's designated for them. It's designated to their occupancy. >> They're trying to do a side hustle.
>> So that convenience store owner is trying to rent them the parking. >> But they have tenants that that they're supposed to use that parking and also the convenience store. So he he'd have to give his owner relief if he wants to do that. >> All right. That's why I think I I also need clarification because
>> that's because it's we're talking about parking a commercial vehicle. >> It's well no any vehicle that's not part of any business vehicle. Commercial vehicle and the size of it. would be allowed anyway. And my har my food inspector is upset because you're this far away from the dumpster. You got a food truck so close to to you know an
unsan sanitary condition. You have to find somewhere else. >> No, you definitely can't park there. >> You have to find somewhere. You told me you're going to park at the commercial kitchen and >> Yeah, but uh you know right now it's cold and so far and then the truck is
too old. We are afraid to broke on the highway. >> Well, that's a that's a problem. If the truck's not not not roadw worthy to make it that far. We talked about this before. You have to find some way out. >> Yeah. So >> legal to park it >> right now. I I thought I thought it was a personal place. It's okay because in
the before you tell me it's a one north place. So we can't park there. So we try to find the private owner place and you still tell me no. I I don't know. >> Pretty pretty >> well guys. >> What sort of places could they park it?
Uh yeah, somewhere that already had enough parking for their for for their own people. You can park up. Not there. >> Does that even exist in our city? >> What about Emily's catering place? >> Maybe somewhere on >> because you know the the parking at we rent to the new place.
>> The owner of there tell me you can park there. It doesn't matter. And >> they said is is his land. >> Yeah, it's his land. He he he he own >> he may not be aware of the zoning as well. I mean, you you can you can go to the ZVA and find a place to park, but
neither of those places have enough pocket for themselves. You can park. There's plenty of places on um what street is that? Crescent A. That section of Crescent A. You can park at Would you say Emily's? They have plenty >> of Emily's. Ask Emily's catering. >> When is it? Is that where that is? >> Yeah.
>> Yeah. >> Yeah. It concerns me that you're afraid to drive the the truck that far from from Burlington to here. >> Roadworthy. Uh, Burlington to here. You mean? >> Yeah. >> Can Can you pardon because I I'm didn't
hear clearly. >> It concerns me that you that you're afraid to drive the car that far if >> Yeah. It's a it's a actually 1987 even older than me the car. So yeah, >> so at the beginning we just shipping
from Florida at first months it broken on the street >> and we we told it to the fixed place and take three months to fix it >> good. So we just want to actually we just want to the food truck park as the
place and we can sell it on the maybe at the deliver app or something they can they can pick up. We actually not try to sell like a like like a regular food truck to go around, you know, like that. >> At least until you go to the zoning board of appeals, you have to park it
somewhere else. You can't park it up there or the other place. >> Okay. So, so the Chelsea, we just try to uh try to find another place. >> Yeah. >> Okay. >> But you can't just leave it where it is now. >> Okay. >> Can't. >> Can Can we approve a food truck if it
doesn't have a place to be? >> So, it has It's a place to be. It's just not that like parking overnight at night. >> Yeah. >> Um I have questions done with the parking >> fire away. >> Okay. >> Um where are you? Do you have like a
starter kitchen or a commercial kitchen to prep your >> It's in Uber. So, as before, we we tried to drive the car back to >> Wuben. >> We tried twice, but you know, it's so long and uh the the car bumping a lot and it's old car.
>> Okay. >> Yeah. So, >> so that's where you prep your food and then um what areas are you planning to service? Just the city of Chelsea or this? Yeah, just city of Chelsea, not any place else, you know, >> like use the food truck to reheat the
food and assembling like a burgers and and the rice box. And we did all the all the works at the common kitchen. Yeah. And then we used the how to say in uh insulator. Yeah. >> So, how often you go to the common
kitchen? >> What? >> How often you go to the common kitchen? Like uh >> it's a half hour to 1 hour is depends on the traffic. >> How many days a week? >> How many days a week? Like like uh four days uh uh four days a week.
>> When do you expect it to start? I know it's the winter. You think about spring? >> Uh actually right now is a time we pass the inspection and the time is here right now and if we don't open we can't make money at lose money every day. So
you're thinking right away you want to start this? >> Yeah, right away if you open you can slowly make some money. You can make your cash flow start it. And if you >> if you stop there is run of the money every day, you know.
>> No, no. I mean I I fully support this. I'm excited for you guys, but I want to make sure we have all the ducks in the row. So this is why I'm asking all the questions. So >> um Okay. Okay. And then so you have the truck inspected, the kitchen inspected and food safe from your starter kitchen
transferred >> to the food truck where you going to reheat it or create it on the food truck. Correct. >> Yeah. >> Yes. >> Okay. How are you going to clean the truck every night? Where is that going to happen? uh use the sanitizer and anything the cleaning tools in the truck
and uh we we prepare a a box of the tools to clean it. >> Okay. >> And we clean the trash. Yeah. Every every time we we finish the one day's work. >> Yeah. To use the small car to go to the >> Yeah. move the trash and and bring to
the >> even the water we have the water can can do the the you know dirty water inside the be water can so it's not going to flow on the street and such like that >> yeah car kitchen that's where you're
supposed to take it >> what else I was asking like where where are they going to clean it after so it's going to be in Chelsea or Wuburn >> it's a Wuburn >> okay so you're doing that all at Wurn and cleaning it out but you're only going to that kitchen four days a week? >> Yeah, four days a week.
>> So, what are you doing with all of the trash in between? >> The Friday. Friday if we stopped we tied all the all the things and um the day after after next day we will be go
to the communication you know because we are not rest three days and uh go to the four days streetly you know like like a two days gap one day. >> Do you have a generator in in the in the truck? >> Yeah, we have a electric can like add
oil inside and uh machine. >> We had a we had a >> electric machine. >> Yeah. A quieter generator. >> Yeah. >> And then the days are Monday, Tuesday, Thursday, Friday, Saturday. >> Uh no, not Saturday. >> It's a just five day. Monday to Friday,
I think. >> So Monday, Tuesday, Wednesday, Thursday, Friday. >> Yeah, it's just >> you put Monday, Tuesday, Thursday, Friday, Saturday. So just we need to amend that. >> I mean, if you're going back four times, you might as well park it there five times. It's one day extra. >> Yeah. Can't keep it where it So, so
right now we are thinking about to tomorrow go to found some place can allow us to to to parking and close to right now's right now's uh >> and that's the closest kitchen to Chelsea. There's no other
>> one's in Chelsea. >> Huh? >> One's in Chelsea. That's where they in Chelsea. >> They could just use one in Chelsea and not drive so far, right? >> Why aren't you using a kitchen in Chelsea? >> Uh because the Wuben city at the
beginning we don't know the Chelsea have a have a common kitchen >> and the Wuben is my friends open the >> common kitchen so I go there and then right now I know but he's already signed the list at the so I don't have a ways
to do anything >> yeah so >> so with that generator >> would that truck be >> keeping things cold overnight >> ostensibly You can't go along like that. You have to you have to do a lot of work.
>> Normally, wouldn't you be taking your product out into your kitchen every night? >> Yes. >> Because I I mean, having worked in the food industry my entire life, I'd be I'm concerned about maintaining things at proper temperature with the transfer
back and forth from Uber in your car. So, you set a warming box, but you also have cold product and you have to have everything in the proper temperature safety zone. And then if you have all this product staying in the truck overnight. >> No, not overnight. >> Not overnight.
>> We will bring the food every day from >> every day. If how >> if if the food can sell like uh the rest of it is not it's our dinner. >> Where you going to put store the food though? >> Our dinner. We're going to We are not going to make
>> throwing everything out every day. >> Yeah, we're not going to make a lot of for every day. Maybe a lot a little bit more but uh not for every day. It would be wonderful if you sold out of everything that you had every single day. >> Yeah. >> But but >> that's not how the restaurant industry works, unfortunately.
>> If if it did, restaurants would be so much more successful than they are. >> Yeah, I know. If a rest, we will we will eat it. You know, we will eat it and our friend like a car park crossfit friend, we can give them for free, you know.
This is what we always do like like uh after we pass the inspection, we cook the food to them and to for the gift, no charge for everything. Just let them. >> But if you have to do that regularly, how are you going to be able to sustain the business?
>> Uh regularly. It's >> so so if at the end of every night you only sold half the food that you put in that truck because for whatever reason >> send it back to the communication >> that that's when you start >> send it back to the communication he
runs once time or I runs once a time to go there. Yeah. Or in that same sense, if you have a really busy day and you didn't plan enough food, are you are you able to run back and forth to that kitchen in Wuburn
to restock and get products? >> I mean, a lot of times the food trucks just say we're sold out. >> Yeah. So, so we we we able to because we have another car, another small car can do that. So, so if it's sold out, we can
go there and easily to quickly to to prepare >> more, >> right? But you but you gota it's got to be stored correctly even just to travel it travel. I don't understand why you don't take a truck back and forth. I know you're saying it's not it's not roadw worthy. Should be roadw worthy. It's got to pass inspection.
>> You know, it's too old and uh >> you pass inspection though. It pass inspection. >> Yeah, it's so old. You know, it's a it's a different to to drive the old truck back and forth and you you don't own it. So you don't
worry about it's broken. It's spend money. We do the business. We >> It would solve two problems because you have nowhere to pocket in and issue with food. >> So right now I just try to find some uh some place you are law and in the Chelsea that is what we we need to find
tomorrow, right? >> Yeah. I I mean I think unfortunately because we all know we all live here. There's not a lot of parking in our city. So Everett and River >> Well, that's what I'm saying. You may have to look outside of Chelsea for parking.
>> Yeah. Reier is a better than Uber. You know, it's a it's a cool I get it's your friend in your lease, but like I would look for a place in Chelsea or Rivier for common kitchen. I just the gas money you're going to spend. >> Yes. back and forth. So, and and the
cost, you know, the cost of the communication is important, too, because in my friend's place, it's cheap. >> Yeah. >> Yeah. >> Then the communication here is not over $1,000. In my friend place, in the
communication here, uh let me let me for example, I don't know here's price, but I know the Cambridge price. They they charge $2,000 per month. So, so did you see how different the price is? >> Yeah. But I would factor in time back
and forth, gas, I mean productivity like I don't know it might break even for >> you know at the business when it beginning we might might use more time and cheaper cost to do it and after it after it if we
>> business get stable we will change back to the >> Chelsea place. >> No I mean we're not trying to sol you know all all the problems and everything. I think we just want to make suggestions, you know, but obviously we're here to support businesses. So, it it's it's Thank you for all the
information. I But regarding this, I just want to make sure that the food is safe to serve to the public and that um you take all the due diligence and and making that safe for the public. So, that would be my concern at this point.
>> I agree. I agree. >> Other thoughts from my fellow commissioners? No. >> Sergeant Chun, >> good evening. Hi. >> Who's going to be driving the trucks? >> Oh, drive. >> Uhhuh.
>> I'm I'm the driver. >> Okay. All right. Cuz sh right now, you have just a mass ID, correct? >> Yeah. Yeah. Yeah. I don't drive. >> Are you working towards getting your license? >> Uh working what? >> Are you working towards getting your driver's license? >> Uh maybe later.
>> Okay. >> Yeah. >> All right. Just wanted to make sure you were aware. >> Yeah. Yeah. Maybe in a couple months later because right now it's a we are as a start time is a time didn't have a whole days to waste in the RMV right now. So I'm not going to touch the car.
>> Okay. Yeah. We just want to make sure that you were aware that you can't operate these vehicles. >> Yeah. No problem. I won't touch it. >> Um Cory check was conducted. No bops on either one of them. No triple eye. the only active driver's license is um due
and um no call logs at that address. It's a CrossFit gym. So um they're very very minimal. I think there was one and it was even related to the business. Um other than that, relative to the mobile
food operation portions, um I think the commission did their due diligence. So, uh, I don't have any further comment from the PD. Thank you. >> Thank you. Is there anyone from the public that would like to speak on this matter?
>> Seeing no one, >> um, fellow commissioners. Does somebody >> I would like to make a strange motion. I I make a motion to approve the license >> pending finding the real parking spot that it's not only a zoning violation
but it's it's a health like you're literally three inches off off a a dumpster a commercial dumpster there's filth all around it you need to find another place but as soon as that's done I would like >> we will go to found another place right away and uh yeah >> so how does that work like would they
inform the city that we have find parking >> and that's when We will issue the license. >> Yeah. >> All right. >> I can take care of that. >> Okay. >> Second. >> All in favor? >> I >> I >> Good luck, guys. Can't wait to see you
be successful. >> Okay. >> Good luck. Take care. >> Good luck. Thank you. The final public hearing on the agenda is to consider a change of ownership interest LLC uh members LLP partners trustees on an
all kinds of alcohol beverage on premise license application for interstate management company LLC DBA Townplay Suites by Marriott Chelsea at 30 Eastern A. >> Nice to see you again. >> Thank you. I appreciate it. Um, I'm Stefanos Inamis, a general manager at
the uh Marriott on on Eastern Avenue. I do have some organizational charts. Uh, I think five or six of these if anybody would like to look at it. Um, >> I'll take one. Thank you. >> Sure. >> You want to pass one up here? We can we
can pass it around. >> Is it typical like the other ones I usually see? >> Very typical. The other ones >> is it different from what you what you gave us when you were just before us. >> Um um sort yeah so to speak. Um I this is actually new to me uh hearing about
uh in in essence and these are some of the talking points that was given to me. We have a consulting company that would normally appear but I think that they have asked me to come. Um this change is a so-called upstream ownership change.
Um and it's basically 10 layers above the organization that I work for. So that's it's it's pretty high level. Um it does not impact the uh lency or the operations of the hotel. Um in essence,
Ambridge Topco converted to LLC called Ambridge Topco LLC. Um Ambridge Topco LLC also has new members. um which are comprised of hundreds of
investment funds managed by the SEC um registered managers and of course you have the ORC chart. Um I don't know if you have any questions however it really is very administrative. It has nothing to do with the the operations.
>> So sharewoman could you explain? So the change of ownership interest is related to this chart. Is that why we're looking at this? >> Yes. So, it's happening like up here. It's not what's actually going on over at the hotel. It's like the parents of
the parents of the parents. >> So, what name would have changed too? Is there a name change? >> Nothing on the local front, but administratively, and Naomi, please correct me if I'm wrong. Uh because it's part of that ownership group up here
legally, it has to go through this process. So, we started this conversation at last month's meeting and it was just this portion of it uh that wasn't put out for public uh hearing notice. So, this had to come back before
us this month because proper notice had to go out that there was that change in ownership out to the public. >> Um but essentially, we talked about all of this at our last meeting. Um, and it is more of an administrative thing that's done at a very high level of the
company because when you're when you're, as you can see by this chart, you have the hotel and then you have somebody who owns the hotel and then you have somebody that owns that and then you have somebody that owns that all the way up the top. >> So, this is really something happening all the way up at the top. So, it
doesn't really affect anything down here at this lower, not not that the hotel is lower level, but at the lower level of the chain. And um the only way it would ever have affect anything down here would be if that ownership group was deciding to do something with their
businesses. But at this time that's not what is being discussed. It's just the formality of the change in ownership. >> Did I get that? Thank you. Questions, fellow commissioners?
>> No. Sergeant Chun, >> hello again. I hope they're giving you a raise. Um, you've done you've done great. So, um, same information as last time. Okay. Uh, three names submitted, a Karen Kovatch,
a Greg Gregory Mundas, and a Andrew Levit. Um, out of Texas based. No BOP, no triple I all have active driver's license. Um,
minimal call logs at the address itself. Nothing from the police department. >> Is there anyone from the public that would like to speak on this matter? Seeing literally no one, uh, can I get a motion to approve the change of
ownership interest? >> Motion >> and a second. >> I second. All in favor? >> I I >> Okay, >> thank you very much. >> Thank you very much. Hopefully you won't have to come back for a little bit. >> Thanks.
>> Okay. Um, other business. Um, progressive discipline. Um, I am currently in the process of taking everything that we have discussed at the prior meetings
>> and the Framingham uh section and I'm morphing it all into one document. I was hoping to have it ready to send to all of you in advance of tonight's meeting. Um, but as I can imagine all of your lives are at this current period of time, um, I ran out of
hours um, in the the last few days as I was trying to finish that part. >> Yeah. >> Um, so my plan is to have kind of a draft based upon the prior conversations um, to the licensing department um,
hopefully within the next week that they can then send out to all of you. Um so we can um have a couple of weeks prior to that next meeting for everybody to kind of look at it and make those edits. Um because at this point I think we just
otherwise we just keep kind of talking and not forever really making any progress on this. So I did start that process of taking all of that and >> putting it all into one document. Um we know that what Framingham did has been very successful. We know that the ABC
was very with what Framingham did. So, I think their um the formatting and wording that they used was good. We just have to now take out the sections where they talked about what uh
what items fall into what bucket and what those disciplinary items would be and swap those with what we feel is important there. Um so, we've done all of that work which I think is the really important work for us to do as a group.
Um, and I think once we've kind of put all of that into one document, we can hopefully move this process along pretty quickly from there because it'll just be uh reviewing edits uh any additions or revisions that we think need to be made at that time.
>> Does that work for everyone? >> Y >> and that way everybody doesn't have to stay and talk in circles for another hour. >> Yep. >> I expected bigger smiles on that one. Um, any other business from anyone this
evening? Lovely. I see nothing. Um, with that, our next meeting is scheduled for January 15th. Does anybody have any known conflicts at this time? No. No.
>> Fantastic. Um, so our next meeting is scheduled for January 15th. Meeting adjourned. >> Thank you.