Response to Information Request - MCU18/0004

Subject: Fwd: MCU18/0004 - 56 Main St Kin Kin
From: Black Ant Gourmet
Date: 2018-04-30T04:00:52+00:00
To: Mailbox Council Mail

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MCU18/0004 - 56 Main St Kin Kin


1. The Kin Kin General Store  Looking at extending existing deck dining from 19 people  to  40 people.  This will  allow extra Sunday Breakfast diners.

 2. The Kin Kin General Store also requesting new additional undercover dining for a maximum 60 people  for back function barn area giving weather proof structure for diners to sit under.   This area is for LIMITED Use.   The limited use would be for Casual dining twice a week would fit 30 - 40 people  every  Friday 5:30pm - 9pm  , and again for 40 - 60 people every Sunday 12- 3pm.  The third function service for the week would be for group bookings and would need to be flexible.
Being either weekday or Saturday lunch or Saturday dinner, but will not exceed 60 people and will be one 3.5 hours service for the whole week .  This one flexible function for the week will be  recorded in our Team Up Calendar that is currently accessible by all our staff and we are  happy to give access to Noosa planning department  where the weekly function will be clear in dates, times, and customer numbers for transparency.
Total operating hours of café is approx. 77 hours a week   Total new barn usage would total 10 hours a week.
Total breaky/lunch/dinner services per week Total 15 - 16  food services. (open 7 days Breakfast and Lunch plus open one dinner service every Friday Night and once a month on a Saturday night.)    Total number of food services needed for new undercover dining is only  3 food services per week ( Friday Night , Sunday Lunch and One other day.)
  We are requesting this new back area infrastructure fees be reduced based on usage as the business does not need the space during the week and other reasons listed below.

3.  Breezeway and BBQ not for under cover dining.  The breezeway is for weather proof access between the two buildings when wet and windy.

4.  Deck and back barn area will NOT operate at the same time.  eg   Sunday Breakfast on deck only , followed by  Sunday Lunch out the back barn area where tables are set ready for lunch.

5.  Requesting a relaxation of  car parks as Kin Kin Village,  many staff walk or ride bikes to work.  Weekend junior staff get dropped off by parents.  Functions will be encourage to participate in bus transport packages.

6.Applying for a reduction in infrastructure fees due to limited budget.  Keeping the doors open during the week is not the best economical decision, but more a moral one.  If I could increase patronage onsite on  weekends it could float the expenses rest of the week.  Current off site catering is working at the moment, but need Kin  Kin General store to stand alone.

7. We are trying maintain current employment and future employment growth.  Great training ground for local junior staff,  great ways for mums to do a few shifts to top up income.    We have had 10 trainees  complete certificates and  some starting trades.

8.  Our Current  seating is excessive during the week, but more is needed on weekends when trade increases.  Currently our business is severely affected by the weather.  No one will commit to bookings as subject to the weather.

9. In Kin Kin We do not have the ability to turn tables over compared to similar businesses in Noosa high traffic areas (eg Hastings St, Gympie Terrace, Other popular tourist spots)  We are lucky to achieve 50 % bum to seat occupancy with current seating during the week, but need  3 x the seating on Sunday as locals and some tourists venture out to the quiet countryside.   Long way to drive if we have no tables available.  The Country drive and trails are a wonderful assets, but we need places to visit , a draw card.  This will help ease congestion in peak tourism season.  Clientele will be limited to drivers.

 10. Separate dining areas allows Breakfast service  to Lunch service transitions more staff friendly allowing times for staff breaks before lunch service.  The back lunch area can be already set with cutlery in the morning.  That way we are not trying to chase breakfast diners out so we can get set up  for lunch.  This is only an  issue on Sundays.


11. Prorata use of dining will be up re enforced by way of gates and fenced off area only opened in allocated operation times.   We do not need or want customers sitting out the back unless part of the 3 allocated times per week.  Our expenses related to extra floor staff will increase when using the back area due to travel distance and getting to and from the customers. This restricted area will only work as the function or  the two casual dining times in allocated times listed above.

12.  Kin Kin General Store and Blackant gourmet both need this extra undercover dining space to ensure this café /general store can financially succeed without relying on the Blackant catering business to support it.  Just because both sides of business are increasing does not mean they are both profitable.

13. Would like to keep current opening times for the shop, but to do this we need some help with manageable infrastructure fees.  Reducing opening hours and staff costs by terminating employment would also work, but seems harsh considering we are so close to directing this next stage of growth to a viable outcome.

14.  We  need this infrastructure when busy as a form of extra income for café/shop weather it is raining or not.  This is very important if I am to create a future exit strategy as I am unsure how long I can continue to personally operate at this level where the business always comes first.  I need a break.

We are not just a shop, we are .......

A place to pick up bread milk, groceries    (There are not many little shops left....there is a reason for that.)
A community meeting place.
Business meeting place.
Elderly local lady's social group (they keep an eye on each other and quickly follow up is someone misses a Tuesday or Friday
Primary school children wait here for parents to finish work,
Couples drop point for separated families.
Local Pound / RSPCA .
any dogs found end up here ....locals always call us is any animals missing
any horses/ cows out.....you guessed it.   call the shop!  I must admit sometimes they have been our cows.
The list goes on.

15. Unfortunately the total size of this structure is considered  undercover dining space.  Because  there is no walls......a large over hang is needed to protect customers from the elements.  The edges of the undercover space is for driving rains and afternoon summer sun, not more tables.  There is no allowance for this in current assessment.

16.  There are no plans for music as such, but if any we may consider acoustic guitar.  Not amplified.  Our garden and planting will buffer any noise created by customers talking.   We are looking one night a week,  maybe 2 maximum, but our guests are eraly to leave.  Our business closes doors at 10pm so we like them gone by 9pm...to allow the final clean up.

17.  Waste management.  Our effluent system has been tested under load and to date has been able to deal with the extra load on weekend. As week days are quiet our system has time to catch back up.    Our rubbish may increase, but that is an extra cost to us.  We have built a wheelie bin storage area away from the shop.   We recycle, compost and Glass recycling is collected in milk crate inside and emptied into recycling the following morning after 9am as to not disturb our neighbours in case they are resting..  Our cardboard and news paper are recycled by local permaculture groups.  Our compost is creating food for our garden, chicken and ducks.

18.  The extra roof space will create more water catchment for desperately needed water in our tanks.  As we have no town water, we rely on harvesting water from our roof/gutters to process through our filter/ultra violet light system for all water needs in our business.

19.  The extra roof space will also make room for more solar panels so we can complete our aim to provide all of our power plus more.







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--

Jodie Williams
Blackant Gourmet.
56 Main Street, KIN KIN, QLD
PH: (07) 54854177
M: 0488569020
Email:[email protected]<mailto:Email%3A[email protected]>

[https://docs.google.com/uc?export=download&id=0BwdJ2CnjPKbkeThKakNua3dDbXc&revid=0BwdJ2CnjPKbkWVg5Mk5RL1ZJT3c3SEY5L2pKVzNOMXdTMXNzPQ]

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--

Jodie Williams
Blackant Gourmet.
56 Main Street, KIN KIN, QLD
PH: (07) 54854177
M: 0488569020
Email:[email protected]<mailto:Email%3A[email protected]>

[https://docs.google.com/uc?export=download&id=0BwdJ2CnjPKbkeThKakNua3dDbXc&revid=0BwdJ2CnjPKbkWVg5Mk5RL1ZJT3c3SEY5L2pKVzNOMXdTMXNzPQ]