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The Garden Bar and Inn

EXECUTIVE SUMMARY The Garden Bar and Inn 2585 Biddle Ranch Road San Luis Obispo, CA 93401 The Garden Bar and Inn exists to offer elegant and organic epicurean experiences that tantalize the visitor’s senses. We are a five-room inn and bar set on five acres in Edna Valley, on California’s beautiful central coast. Offering comfortable accommodations, a commercial kitchen, a vegetable garden, indoor and outdoor lounge areas, and spacious lawns, The Garden Bar and Inn is able to provide a variety of experiences ranging from intimate cooking lessons to weddings, events, and overnight getaways. With cozy, intimate spaces as well as large lawns and a covered patio, our facility can accommodate both small and large groups and events. From a ten person culinary class to a 200 person wedding, The Garden Bar and Inn welcomes groups and events of varying purpose and size. Whatever the occasion, we offer a spectacular, natural setting where our guests can enjoy food, wine, and friends.

Before developing The Garden Bar and Inn, we assessed the community’s need for a venue like ours. Over the course of several months, we conducted focus groups representative of our target market: adults and retirees, wedding planners, event organizers, and tourists. The feedback we received from these sessions led us to believe such a facility would be profitable, and well received by the community. Being in the private sector, we took an administrative approach to planning and design. As owners of the facility, we were completely responsible for the project’s preliminary stages and development of the facility.

We believe that The Garden Bar and Inn will benefit the community both culturally and economically and offers a new and unique place for people to enjoy the beauty of the central coast. We are happy to welcome you to The Garden Bar and Inn. Take off your coat and stay awhile. BACKGROUND INFORMATION Mission

The Garden Bar and Inn is devoted to creating experiences that connect people and nature through food, wine, and friendship. It is our goal to provide unforgettable experiences for our guests, whether it be a summer wedding, a weeknight cooking class, or a music festival. All of our events and activities are inspired by an appreciation for nature and the beautiful wine country surrounding our facility. With our knowledgeable staff, passion for food and wine, and love of bringing people together, we aspire to deliver a premier experience every time.

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Vision In planning and designing the Garden Bar and Inn, we drew inspiration from Robin’s, a restaurant located in Cambria. The earthy and organic, but still sophisticated ambiance at Robin’s is achieved by integrating nature with an architecturally beautiful structure. Our facility is designed to be multifunctional. A two-story inn acts as accommodations for overnight visitors, culinary class guests, as well as wedding parties wishing to stay on-site. The adjoining commercial kitchen, bar, and lounge are home to our cooking classes and can be used as a cozy event space or reception area. We also have two outdoor lawn areas, and a large, open patio which can be covered in case of weather.

Keeping with Olmsted’s design principle, we’ve used what nature has already provided to our advantage in the design and construction of The Garden Bar and Inn. The entire facility is set on five, beautifully landscaped acres in the heart of wine country. Events of any size and purpose can take place on the front lawn and rose garden, or in the back of the facility, under the shade of fruit trees that create a natural canopy around our vegetable garden and outdoor lounge. These outdoor spaces can be enjoyed by wedding and event-goers during a party, as well as by our inn and culinary class guests, during a delightful, organic, homemade dinner. Values At The Garden Bar and Inn, we value excellent customer service. No matter the occasion, we treat our guests like family. Customer satisfaction is our number one priority, and with our multiple, programmable areas and experienced staff, we can cater to the needs and desires of any guest. With an emphasis in unmatched, interactive culinary experiences, we also value the finest, freshest ingredients. With that in mind, we designed our facility to include space for a garden large enough to provide us with all the ingredients necessary to supply our cooking classes and catering for most events. Since we are interested in blending nature with our events and experiences, The Garden Bar and Inn is an eco-friendly facility. We value sustainability in our construction and operations that will allow for our guests to continue using and enjoying the Garden Bar and Inn for years to come. Finally, we value universal access. We want everyone to be able to make unforgettable memories at our facility, no matter their abilities. The Garden Bar and Inn is designed as a completely accessible facility to ensure that everyone has access to this one-of-a-kind venue. Client Profile The Garden Bar and Inn is a family-friendly facility for weddings and various other events. However, our inn and culinary classes are tailored to an older demographic. While individuals are welcome to stay on their own and indulge in a relaxing experience or exciting cooking class, the inn and culinary classes are geared towards couples and friends twenty-one and older. With an emphasis on fine food and

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wine, our inn stays and culinary experiences are priced for quality and are more accessible to a mature demographic. DESIGN AND FACILITY GOALS The Garden Bar and Inn is privately-owned, so while delivering quality experiences is extremely important, we also rely on the profit coming from our programs and events. In order to maintain a financially sound facility, we have designed for multi-use and flexibility. The core product and core product extension areas have been carefully planned to accommodate both small and large groups for a variety of events and programs, so we can be confident that we will be bringing in revenue throughout the year.

In accordance with our values at The Garden Bar and Inn, one of our design goals is to make The Garden Bar and Inn completely ADA compliant. This will be further discussed in the construction section of our report, and includes considerations regarding ramping, counter heights, and doorway and passage widths. Another of our goals is to provide a facility that is both functionally and aesthetically pleasing. Integrating elements of nature into our design by including fruit trees and a vegetable garden in our landscaping not only creates a beautiful facility but also acts as the main source of ingredients for our event catering and culinary classes.

The Garden Bar and Inn serves to provide experiences that utilize what nature provides, whether that be fresh vegetables from the garden, or a beautiful wedding under the shade of fruit trees. It is our goal to protect and sustain these resources, so guests can enjoy our facility for years to come. We strive to be sustainable in facility design and operations, from relying on our organic vegetable garden for produce to constructing our facility with low-flow toilets and solar panels.

Finally, it is our goal to provide great experiences and build lifelong memories for our guests, no matter the event. We strive to bring people together in an intimate, natural setting that fosters social interaction and we accomplish these goals by serving the finest food, offering comfortable accommodations, and maintaining a unique and beautiful facility for all our guests to enjoy, time after time. SITE LOCATION DETAILS We’ve chosen Edna Valley as the location for The Garden Bar and Inn because the ambiance of the wine country fits well with our values and mission, to create experiences that connect people and nature through food, wine, and friendship. Edna Valley has plenty of wide-open space to accommodate our five-acre facility, and the surrounding hills and vineyards lend a natural, Tuscan feel to our inn. Given that most of our event spaces are outdoors, the climate is ideal and predictable. Sunny and warm most days, the temperatures are mild year-round, and the area experiences limited rainfall. Edna Valley is located conveniently between San Francisco and Los Angeles, two large customer bases for weddings and events. Being a halfway point between these two cities makes it easy for guests from all parts of California to choose The Garden Bar and Inn as their event destination or weekend getaway.

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We have several spaces available for use: • 1200 square foot front lawn and rose garden: This space accommodates 100

people for banquet seating for receptions, as well as theater-style seating for ceremonies. The lawn and rose garden is also a beautiful space for cocktail parties of up to 100 people, and can be made more intimate with use of lighting, tables, furniture, and moveable foliage.

• 2400 square foot back lawn: The back lawn comfortably accommodates 200 people with both banquet and theater-style seating for ceremonies and receptions. Food and wine events, concerts, and other parties can be hosted here as well, whether cocktail or banquet style.

• 1-acre garden: Our single acre garden is large enough to provide the majority of organic vegetables for our cooking classes and on-site catering. Not only is the garden functional, it is an aesthetically beautiful addition to the property.

• 2400 square foot back patio: The back patio is open-air, but can be covered in case of weather. For larger outdoor parties and events, the back patio acts as an alternate space if it rains. The patio accommodates 200 people comfortably, both banquet and theater-style seating for receptions and ceremonies. It also functions as a dining area for our cooking classes and inn guests and can be arranged with moveable patio furniture and tables for a smaller, more intimate setting.

• 4000 square foot, two-story inn: The inn serves as accommodations for our overnight guests, cooking class guests, and wedding parties. The first floor includes a 400 square foot reception area with a front desk, stair and elevator access for universal accessibility, and a seating area. The remaining 1600 square feet is split into two, 200 square foot office spaces for the owners and managers and 1400 square feet of storage space. The storage space has easy access to the patio area for convenient set-up on the patio or back lawn. An additional side exit with wide doors provides easy access to the front lawn for event set-up. The second, 2000 square foot story houses five, two-person guest rooms. Each 400 square foot room has a full bath.

• 1000 square foot commercial kitchen: The kitchen can be used for intimate ten-person cooking lessons or catering on-site weddings and events. A general rule recommends five square feet for every person served (Rahm, 2011), so for our largest, 200 person events, 1000 square feet will be sufficient. An additional 800 square foot storage space is located directly off our kitchen area.

• 1000 square foot indoor lounge: The lounge includes a cozy seating area and ten seat bar counter. The room can be arranged to accommodate one ten-person table near the bar for cooking lesson guests to enjoy dinner, or inn guests to enjoy breakfast. For receptions and small events, lounge furniture can be removed and staff can set up ten rectangular tables to seat 100 people.

We have plenty of parking available for our culinary class, inn, and event guests. Our front lot is 6000 square feet and has fifteen normal parking spaces and two ADA accessible spaces available for our inn guests. Our back lot is 60,000 square feet and has 150 normal spaces and six ADA accessible spaces, enough to accommodate our largest, 200 person weddings and events.

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The gross square footage of the facility, including the parking lots, structure, and landscaping totals to approximately 120,000 square feet, or three acres. The remaining two acres of property serve as a boundary for extra privacy. This extra space also serves as a noise buffer zone for nearby neighbors when we host larger, louder events. MASTER PLAN CONSIDERATIONS Zoning (Please see appendix for a zoning map.)

The majority of Edna Valley is zoned for agriculture, due to the fact that much of the available property is owned by wineries and used for vineyards. To build our inn and special event facility, we require commercial service zoning and will have to propose this change to the city planning commission. Aesthetics

In building our facility, we looked to achieve an inviting garden experience. We

want The Garden Bar and Inn to be a relaxing, vineyard-inspired destination. By incorporating the use of an earthy color palette and rustic building materials, as well as a variety of flowers, trees, and bushes, our guests will feel as if they’ve been transported to their own secret garden. Building Permits Please see Appendix for application

Building our facility requires a standard Construction Permit, which covers residential and commercial areas. We expect the approval process to take approximately two months. Other Permits, Licenses, and Forms Please see Appendix for all forms and applications Beer and Wine License

We serve beer and wine at all our events as well as for cooking class and inn guests. To meet legal requirements, we must apply for a Beer and Wine Permit with the Department of Alcoholic Beverage Control. Food Service/Catering Operations License We rely on events as our main source of revenue and do on-site catering for all these events. This license also meets legal requirements that allow us to conduct cooking classes. The license includes several different permits and certifications:

• Commissary Form • Food Safety Certification • Health Permit • Menu Items and Food Operation Form

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Land Use Permit We will need to apply for a Conditional Use Permit that allows us to operate a bed and breakfast facility on the property. San Luis Obispo County Business License The San Luis Obispo County Business License allows us to charge fees for our services. Special Event Permit We rely on weddings and events as the main source of revenue, so a special event permit is key to our successful operation. *All permit and licensing forms were retrieved from either the California Department of Alcoholic Beverage Control or the SLO County Planning and Building Website. These resources are cited in our list of references. Schedule

We plan to open our facility in November of 2014. Opening around the holidays will give us an opportunity to host holiday events and begin accommodating guests. Approximately five months before the main wedding season begins, we’ll be able to advertise and gain public exposure. Opening in November will give us plenty of time to establish a name for our facility and for people to visit and stay at The Garden Bar and Inn before booking our facility for future events. Tentative Schedule: May 2013: All permits approved (began in February) and bidding process has begun June 2013: Bidding ends, contractor selected and agreements signed July 2013: Final blueprints approved; construction begins During construction, we will hire a construction management team to supervise the project as it progresses. The facility owner will attend weekly progress meetings with the construction manager to ensure that construction is going as planned. March 2014: Plant vegetable garden; begin landscape planning May 2014: Facility construction ends; finishing stage begins At this time, the facility owner and managers will receive training in facility operations to ensure functional efficiency at time of opening. June 2014: Final walk-through and acceptance of facility, landscaping begins Late June 2014: Purchase kitchen equipment, furniture, and finishing decor and move in to the facility July 2014: Begin promotional efforts to establish community presence Late September 2014: Soft-opening reception to promote the facility, continue promotional efforts Early November 2014: Grand opening

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SITE CONSIDERATIONS Topography Please see Appendix

Edna Valley is a small town near San Luis Obispo, set amongst rolling hills and vineyards. We want to utilize these natural features and will do our best to minimize environmental changes in the construction process. Facility construction will require leveling the land for the lawn, garden, and structure, but with Olmsted’s design principles in mind, we intend to use and maintain the natural surroundings as much as possible. Orientation In designing our facility, guest comfort and satisfaction were our number one priority. The Garden Bar and Inn is oriented north-south, to prevent glare from the sun from being an issue during outdoor events. This orientation also provides some protection from the regular winds coming off the nearby coast. Environmental and Economic Impacts Cultural and Economic Impacts

The Garden Bar and Inn is a multi-use facility that will contribute greatly to the local economy. Located in an area already popular for wine tourism, The Garden Bar and Inn will act as an additional draw for visitors from the north and south, offering a new, beautiful venue for weddings, events, and weekend getaways. Because we only serve breakfast, dinner, and catered meals for events, our guests and visitors will contribute to the local economy by dining at surrounding restaurants and wineries. Wedding parties staying on site, as well as our cooking class and inn guests can spend a leisurely day enjoying wine tasting and the beautiful surrounding area. Environmental Impacts

Located on Biddle Ranch Road, The Garden Bar and Inn is set on a fairly flat piece of land which does not require much altering before construction. We are sustainable in more ways than one, using the natural landscape and making as few changes as possible to the land when we build. In addition, we intend to have a small environmental footprint in our daily operations. Our one-acre organic vegetable garden means we will not have to be transporting large amounts of food to our facility for weddings and events, and by integrating eco-friendly building characteristics like solar panels and low-flow toilets, we will reduce the impact we make on the local environment. Noise and Neighbors

The property surrounding The Garden Bar and Inn is largely reserved for vineyards, and a few small wineries and private residences. Because the surrounding area is not very populated, and due to our two acre privacy and sound buffer, noise from our larger events will not inconvenience our neighbors.

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Traffic

Biddle Ranch Road is in between two larger roadways, the 227 and Orcutt Road, making the Garden Bar and Inn easily accessible from any direction. Because the two roadways provide adequate access, there won’t be any issues with traffic congestion. We are not surrounded by any other large event venues or commercial properties, so there will be no conflict with entry and exit times for our guests. We also have adequate parking on-site to accommodate up to 200 guests, so even our largest events will not affect business for any of our neighbors. CONSTRUCTION Materials and Interior/Exterior Surfaces The Garden Bar and Inn is inspired by nature and provides a peaceful and beautiful venue settled in the vineyards of central California. We’ve built our facility to possess these characteristics by carefully choosing colors and materials that have an earthy, organic feel. A cobblestone pathway leads visitors through the front lawn and up to the front door of the inn. The exterior of the building is a mix of stucco and brick, keeping with the rustic theme. Brick is also very durable, making it a functional material to use in the construction of our facility.

Our rooftop is made of fire-resistant terracotta tiles, which lend a warm Tuscan feel to the facility. There are plenty of tall, rectangular windows to let in natural light and keep energy costs during the day at a minimum. The windows will be framed by green, wooden shutters to tie in the natural motif present throughout the facility.

Some of the main exterior surfaces at The Garden Bar and Inn include the patio, parking lots, and means of user circulation (walkways and roads). For our patio, we chose to use stained concrete. The stained concrete is not only beautiful, but also durable. It can withstand the great deal of traffic that the patio will experience as one of our larger event spaces. The patio is multi-use and can function as a reception area or a lounge for our culinary class and inn guests, so having a durable material that we don’t have to worry about when moving furniture is convenient for quick turnarounds. Both of our parking lots are blacktop rather than gravel for safety and accessibility. Our roadway leading up to the facility is also paved for aesthetics and accessibility. The pathways and walkways leading through the grass around our facility are: cobblestone to tie in the natural, rustic feel, and concrete for universal use.

The interior of our facility utilizes materials that lend a natural, rustic feel to the venue. To tie the indoor event and program spaces to the back patio, we used a durable concrete stained a mix of browns, maroons, and greens in the kitchen, reception area, and indoor bar and lounge. This surface is easy to maintain and clean and will last a long time. For comfort and aesthetics, the inn rooms will be dark carpeting. To create a sense of flow, we’ll use textured walls to tie the outdoor stucco to the indoor areas.

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Our countertops (the bar and bathroom counters) and indoor furniture (nightstands, bed-frames, and chairs) are made of wood with copper finishes. Wood ties in with the earthy and natural theme present throughout the facility and is a long-lasting material that can withstand extensive use. Color Scheme To create a warm and inviting atmosphere for our guests to relax, dine, and enjoy events, we’ve chosen to use dark, earthy colors. A natural color scheme of browns, maroons, and greens ties in with our stained concrete floors and helps to carry the natural motif throughout the facility. Constraints and Limitations In building The Garden Bar and Inn, we were fortunate enough to have a rather large budget which accommodated all our design wishes. We did, however, face a time constraint in construction. We wanted to be able to finish building at the beginning of the holiday season so we could open around a time full of parties, events, and vacations. Doing so allowed for us to begin bringing in a large revenue immediately upon opening and exposed many people to our facility, hopefully encouraging them to return for future events. We had an adequate amount of space on which to build, so we were not limited by property. We were also successful in proposing a zoning change to Edna Valley’s planning commission from agriculture to commercial use, allowing us to build our business without an issue. Universal Design Considerations We’ve created a destination that we want everyone to be able to use and enjoy, no matter their abilities. The Garden Bar and Inn is completely ADA accessible. Outdoors, we have smooth, flat, cement pathways leading through our grassy areas. Our front and side parking lots also have handicapped and van-accessible parking available. The entrances to our facility have both stairs and ramping, and we have a wheelchair-accessible elevator to take guests with physical limitations to the second floor of our inn. All facility bathrooms, including private inn room bathrooms, are ADA accessible.

Hallways and doorways are wide enough for wheelchairs, 36 and 32 inches respectively. All of our tables, sinks, and counters are also universally accessible at an appropriate height. This includes our commercial kitchen prep areas, which has a 34-inch countertop that is ADA accessible. Infrastructure and Utilities

In regards to the property and facility infrastructure, we are located right off Biddle Ranch Road in Edna Valley and it’s an easy turn off the main road to access our facility. We have a two-way road to the side of the structure that allows guests to either turn left into our smaller, front parking lot for the inn or go straight to our larger, back parking lot for weddings and events.

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We chose not to use fencing or trees around the perimeter of the property as to not obstruct guests’ view of the beautiful surrounding hills and vineyards of Edna Valley. Our property includes a two-story, 4000 square foot inn and adjacent kitchen, bar, and lounge. We have built a patio off the back of the facility that can be covered in case of weather, and used as a back-up space for outdoor events. The Garden Bar and Inn also includes our acre garden, beside the large back lawn. We have constructed The Garden Bar and Inn to meet current fire and earthquake codes. All our emergency exits are clearly marked with lit “exit” signs, and we have fire alarms and sprinklers in every room that are checked on an annual basis. It is a safe, efficient facility in which we can comfortably deliver all our top-notch programs and services.

In addition to being safe, The Garden Bar and Inn was designed to be functional and efficient. Our two story-inn and adjacent kitchen and bar were designed with sustainability in mind. Not only does sustainable infrastructure make us eco-friendly, but it also reduces costs associated with utilities and operations. By incorporating plenty of large windows, we utilize natural light during the day which both brightens and helps heat the building. In addition, much of our operating power comes from solar panels in discreet locations on our roof. For additional light, we use incandescent lighting in our inn rooms. Although not the most efficient type of lighting, it does provide for a comfortable and homey atmosphere appropriate to guest rooms. Other indoor spaces that use incandescent lighting for purposes of warmth and ambiance are the reception area and the indoor lounge. We use fluorescent lighting in our kitchen, and the most efficient high-density lighting to illuminate our outdoor patio at night.

We get our water from Golden State Water Company, based in Los Osos, California. Our facility requires quite a bit of water, mostly for irrigation to maintain our acre garden and two beautiful lawns. However, we’ve minimized our water usage in other areas to offset the cost and environmental impacts by using low-flow toilets and showers, and automatic-shut off sinks in our restrooms.

In designing our facility, it was very important to consider the availability and usage of electricity. Our programs and services - especially our events - require easy and sufficient access to outlets for powering sound systems and lights. Keeping this in mind, each of our indoor spaces includes multiple outlets around the perimeter of the room as well as in the middle area of the floor to minimize use of extension cords and provide plenty of power for simultaneous use of sound and lights. We also provide an extensive communication system for facility operations and guest convenience. Telephones, Wi-Fi, and satellite television are provided in every room.

To heat and cool our facility and provide for guest comfort, we use a central HVAC, or heat pump, system. For the central coast’s moderate climate, a heat pump is the most energy efficient option and minimizes electricity usage and costs (California Energy Commission, 2013). Climate control in our outdoor spaces is achieved with the use of moveable heaters that we can use on the front lawn or back patio and lawn. Finally, to protect our facility, we’ve integrated state of the art key and security systems. The owners, general manager, and assistant general manager will be given codes to a keypad system to access the facility from the exterior. Our interior spaces - the offices and storage space and the kitchen - will be secured with a typical lock and key.

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Our head chef will have keys to the kitchen, and the owner, general, manager, and assistant general manager will have keys to the office and storage space. Lastly, our inn rooms will be accessed using a card reading system. All guests will receive their access card upon arrival and will be asked to return the key at checkout. All spaces should be unlocked at opening and secured at night before closing. For extra security, we have surveillance cameras monitoring the entrances and exits of our facility. We also have an alarm system that will sound in the event of a break-in. Ancillary Areas Parking Because our venue is on the smaller side, we have two lots that are both self-park. Both are located just a few steps away from the facility for convenience. Our front parking lot is clearly marked for culinary class and inn guests only, and our side lot is large enough to accommodate our largest, 200 person events. Both lots have handicapped and van-accessible parking and are smooth blacktop for safety and accessibility. Our parking lots have lampposts for customer comfort and safety at night. The lighting also acts as a security measure to discourage trespassers and other criminal activity. We also have road signage at the facility entrance directing our visitors to the appropriate lot for safe and efficient flow of guests. To break up the blacktop and make the parking lot more aesthetically pleasing, we have rows of bushes and flowers planted in between rows of cars. We’ve also included sidewalks in between rows for guest safety. For maintenance purposes, the lots are appropriately sloped at two percent to allow for water runoff. Reception and Lounge Area Our reception space is located on the first floor of our inn, and acts as the welcoming area for culinary class and inn guests. It also functions as our operating center, receiving all reservation inquiries for the inn, culinary classes, and events. The innkeeper is responsible for maintaining a computerized master schedule which is available for all employees to view. Our innkeeper is also responsible for greeting guests and answering questions regarding the facility, reservations, and programs and events. He or she must have excellent customer service skills and extensive knowledge of facility operations.

To establish a good first impression of our facility, the design of the reception area is clean and simple, but offers all the amenities for comfort and excellent customer service. We have a small sitting area with a rock fireplace in the corner, a front desk (ADA accessible at thirty inches), and men and women’s bathroom facilities. Also located in the reception area is access to the elevator and stairs that lead up to our second floor. The flooring in our reception area is stained concrete; walls are textured and painted a deep maroon color. We’ve used incandescent lighting in this space to create a warm and homey atmosphere for our guests upon arrival.

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Offices and Storage Space Two administrative offices and one of our storage spaces are located off the side of our reception area. Our offices are carpeted and lit with fluorescent lighting for efficiency. Locating our offices directly off of the reception area allows for easy communication between the facility owners, managers, and innkeepers. If the innkeeper or guests need any assistance, the owner or manager is readily available.

Our storage space is also carpeted to muffle noise when we are moving equipment in and out. The storage space has an exit that leads almost directly to our front lawn and an exit that leads to the back patio for easy set-up and takedown during events. Restrooms We have two restroom facilities open to the public during weddings and events. One is located in our reception area and the other is located in our indoor bar and lounge, which has access to the back patio and lawn. Both restrooms have separate men and women’s facilities, each with two normal stalls and one ADA accessible stall, as well as two sinks. Our restrooms have tiled floors rather than stained concrete to minimize slipping hazards. The bathroom counter is made of wood with copper accents to tie in the natural, rustic theme. To reduce paper usage, we installed automatic hand dryers. To reduce water usage, our sinks are automatic shut-off and our toilets are low-flow. Vegetable Garden Our one-acre vegetable garden is a crucial support area to our facility. It provides almost all the produce used in our kitchen for culinary classes and on-site event catering. We chose to use an automatic underground irrigation system for watering to reduce labor and associated costs (Speck, n.d.). Core Product Areas Front Lawn and Rose Garden Our front lawn and rose garden serves as a beautiful, welcoming facility entrance for our culinary class and inn guests as well as a setting for spectacular weddings and events. The rose garden has a wooden gazebo covered in vines, and moveable patio furniture. Our lawn is a large, rectangular area that can be used for a variety of seating and table arrangements, making it a very multi-functional space. For event sound and lighting, we have outlets available in the gazebo that can simultaneously support a sound system and lights. Back Lawn and Patio Our back lawn and patio is a slightly larger outdoor space for bigger weddings and events. The patio has beautiful, durable stained concrete flooring colored warm greens, maroons, and browns.

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It is made of wood and is covered in vines and lined with fruit trees. The patio is open to the air, but it can be converted into a covered space for a back-up venue in case of weather. Our patio is very multi-use. During normal days, the patio can be used as an intimate, cozy outdoor lounge for our culinary class and inn guests, arranged with moveable patio furniture and a fire pit. For weddings and events, we can transform the space into a ceremony or reception area with chairs and banquet tables. Outlets are available along the sides and in the center floor of the patio. Outlets are also located along the pathway between the lawn and garden. Indoor Bar and Lounge The indoor bar and lounge is used as a space for our culinary guests to dine, our inn guests to relax and enjoy breakfast, and for smaller receptions and cocktail parties. One of our two bathroom facilities is located here for easy access from the indoor lounge or back patio and lawn. The room is lit with incandescent lights for warmth and an inviting ambiance. The walls are textured, and painted an earthy brown color. The flooring is stained concrete, consistent with the outdoor patio and reception area. It is a particularly good choice here, because dining is the main activity that takes place in the indoor lounge. Stained concrete is easy to clean in case of spills. Our bar counter is made of wood, with copper accents. The bar can seat up to ten people, accommodating our largest culinary class as well as all our guests if the inn is full. The lounge houses a cozy corner seating area, as well as a long, wooden, family style table with bench seating for breakfasts and dinners. Commercial Kitchen Our commercial kitchen is used for both on-site event catering and our culinary classes. It is designed to code with stainless steel appliances, prep surfaces, and a sink/sanitation area. The flooring is stained concrete, which is good for supporting the heavy appliances and pieces of furniture in the space. However, we do have rubberized mats for students and chefs to stand on for comfort during a class or long hours in the kitchen. For universal accessibility, our counters and prep spaces are 34 inches. Areas around our prep tables, sinks, and counters are wide enough to accommodate wheelchairs. We have enough prep space in our kitchen to accommodate a ten-person cooking class and an instructor. Storage for kitchen supplies and dishware is located right off the kitchen in one of our two storage areas. Inn Guest Rooms Our two-person guest rooms are located on the second story of our inn. All our rooms have a private bathroom and beautiful view of the surrounding hills and vineyards. To create a sense of flow from the reception area to the guest rooms, the walls are textured and painted a warm maroon color. The floors are carpeted for guest comfort; the carpets are dark, to give them a longer lifespan.

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Each room includes a bed, two nightstands, TV, Wi-Fi, and phone. The furniture in our guest rooms is mostly wood, with copper accents, for a rustic, earthy feel and to blend with the furniture from other spaces in the facility. Restrooms have tiled floors to minimize slipping hazards. Lighting in both the restrooms and the rooms is incandescent rather than fluorescent, to create a warm and inviting ambiance. The restrooms are ADA accessible, with appropriate counter heights as well as a walk-in shower/tub. The toilet and shower/tub are both low-flow to reduce water usage. Graphics and Signage

Located just off the road, we will have one, large billboard-style sign to identify our facility location. Three miles in either direction of the facility, we will also have a sign to guide our guests to the property. Since we have two separate parking lots - one for inn guests and one larger lot for events - the two lots will be clearly marked as such.

During weddings and events, we will use temporary signage directing guests to either our front lawn or back lawn entrance. During any other time, because our facility is rather small and we want our guests to feel at home, we have limited the fixed signage. Emergency exits will be clearly marked with the standard sign. We will also have an emergency evacuation diagram in each private room and public area, indoors and outdoors. In public areas that are open to events, we will have directional signs leading guests to our two bathrooms.

All our signs will be consistent in size, shape, and font - simple, brown, and rectangular with white font - to create a sense of flow throughout the facility. We want our guests to notice that we’ve payed attention to detail in creating every aspect of The Garden Bar and Inn. Landscaping

The landscaping around our facility is meant to completely surround the structure and make it seem one with nature. We have two main lawns; the front lawn includes a beautiful rose garden perfect for ceremonies, and the back lawn is slightly larger for bigger ceremonies and events. Concrete pathways lead through the grass to make the lawns more easily accessible to people with disabilities. We intentionally left out fencing and perimeter trees because we wanted our guests to be able to enjoy the beautiful vineyards and rolling hills surrounding our property. In that way, we adopted Olmsted’s design philosophy of building with the land and using what already exists to your advantage. Edna Valley is a beautiful area and greatly enhances the beauty and value of our facility. However, we have included a variety of low bushes and flowers that define our property and add a touch of beauty to the open, grassy landscape. Our structure is surrounded by flowering bushes and vines, which crawl all over the building exterior and provide a rustic and natural feel to The Garden Bar and Inn. In the back of the facility, vines stretch over the patio covering and create a natural canopy. Fruit trees close to the structure are beautiful, and provide fresh produce for our on-site catering and culinary classes.

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In addition to our beautifully maintained back lawn, we have incorporated an acre garden into our landscape that adds beauty and functionality. The garden produces almost all the vegetables we use in our kitchen. Maintaining our landscaping requires a significant amount of water. Between our large lawns and acre garden, we irrigate regularly, especially since we don’t receive much rain on the central coast. The lawns must also be mowed frequently, and the trees, bushes, and rose garden given special care. We believe that all the maintenance is worth it, because the end result is a beautiful property that makes a lasting impression on our guests. ESTIMATED FINANCIAL IMPACTS Site prep: $360,000 (approximately $3/square foot of usable property) Construction: $1.5 million Landscaping: $500,000 Local Permits: $5000 Consultant Fees: $200/hour Grand Building Total = $2,365,000 + Consultant Fees Equipment: Bedrooms Total = $100,000 for 5 guest rooms

• 6 mattresses (4 Kings & 2 Queens) at $1,500 each - lasts 5 years: $9,000 • Bedding for 6 • Furniture/decor (night tables, chair, entertainment stand, dresser, desk, lamps,

artwork) • Bathroom (sink, walk-in shower/tub, toilet, mirror, counter) • Fireplace • Phone/ T.V./ DVD player

Reception Area Total = $15,000

• Front desk • 4 lounge chairs • Small table for sitting area • Fireplace • Computer/phone

Kitchen Total = $25,000

• Commercial Stove, oven, cooking utensils, prep table (pots, pans, knives, cutting boards, etc.)

• All dishwashing and clean up utensils (hand washing station, commercial dishwasher, towels, chemicals, etc.)

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Indoor Lounge Total = $40,000 • Family dining table, 10 family table chairs, 20 Fine China and Silver sets • 6 couches, 4 tables, 8 chairs • Wood/copper bar counter, 6 wood & leather chairs • Fireplace

Outdoor Lounge Total = $10,000

• Fire pit, 2 couches • 4 patio chairs, 2 patio tables

General & Facility = $150,000

• Brick and stucco exterior • Concrete and cobblestone walkways • Blacktop parking lots (2) • Stained concrete flooring for event spaces • Carpeting for inn rooms • Tile flooring for bathrooms • Directional road signs • Front entrance sign • Petty cash • Business/office supplies

Grand Total Equipment: $340,000 Grand Total Estimated Financial Impacts = $ 2,705,000 + Consultant Fees OPERATIONS

In order for us to keep the image and reputation of The Garden Bar and Inn in line with our mission and goals, we have developed a management system to maintain excellent quality and safety for our staff and customers. Maintenance Maintenance is an important function for any facility in order to maintain the facility and positively influence a user’s impression of the facility. Maintenance is very important for safety reasons as well. Throughout our entire facility, we will have procedures for building maintenance, grounds maintenance and equipment maintenance.

Building maintenance involves the indoor facilities and structures, including all the guest rooms, the reception area and lounge, the indoor lounge and bar, and the commercial kitchen. All these areas are used by our customers and need to be kept clean, functional and safe. Daily tasks in these areas include:

o sweeping o mopping o picking up trash and taking out trash o window washing o dusting

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o vacuuming o cleaning guest bathrooms

Other tasks that might be completed weekly or monthly are tasks such as: o deep cleaning carpets o changing lights o repairing any electrical or mechanical issues o repairing windows and doors o checking the plumbing

Grounds maintenance will be very important for The Garden Bar and Inn because of the grand lawn, landscaping, garden, and back lawn and patio area. These areas are elements of our facility that attract our special event users and influence the quality of our facility. The landscaping is often the first thing users see and it affects the curb appeal of a facility. The following activities are necessary to keep the outdoor areas attractive, functional and safe:

o leaf removal o tree pruning o watering o fertilizing o weed control o grass mowing o pest control o disease control o trash removal o shrub trimming

Depending on the activity, ground maintenance will usually take place every other day in the early morning, before any guests are awake or present. For special events, there will be a maintenance crew on site early in the morning on the day of the event to make sure that the grounds are in impeccable condition. Equipment maintenance is another important activity. Equipment maintenance refers to items and mechanical systems that support a facility or help make the product efficient and functional. This would include maintenance equipment and equipment that fulfills product delivery. Some equipment maintenance activities include:

o repairing machines o replacing parts o cleaning o sharpening tools o servicing HVAC equipment

Because we offer cooking classes with a fully functional kitchen, there should be daily and weekly maintenance of kitchen equipment to ensure that everything is very safe for all users. There should also be annual maintenance for certain pieces of equipment and replacing of any recommended parts.

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Equipment

There is a wide variety of equipment we require at The Garden Bar and Inn to support everything from day to day activities like culinary classes to larger events. The permanent equipment we will need is as follows:

o Kitchen equipment: Burners, stoves, ovens, hoods, hand washing sinks, dishwashing sinks, and a dishwasher are all elements that will be used for cooking classes and catering for events.

There is a vast amount of expendable equipment that we will need to have on hand, such as:

o Guest room furnishings: beds & bedding, couches and chairs, a desk, curtains, lamps, bathroom furnishings

o A large check-in desk o Furniture for the check-in lounge area: rug, couches, chairs, and a table o A large family style dining room table and chairs that seat up to 10 people o Furniture for our second lounge area: chairs, tables, loveseats o Outdoor patio furniture o Outdoor fire pit o A bar counter o Glassware for the bar

We also plan on having basic equipment to host events for up to 200 guests, so we plan to own the following equipment:

o 400 chairs (200 allotted for reception and 200 for ceremony) o round tables that seat up to 200 o basic white linens o linen napkins for up to 200 guests o basic plates, flatware and glassware for up to 200 guests

We would like to provide convenience for our guests and will offer the equipment above for their use if they choose. If the event host would like to rent different chairs, tables, linens, plates, flatware, glassware, or additional equipment, they are welcome choose a vendor from our approved vendor list for an additional charge.

Any other equipment that is needed for events, such as large tents, extra tables, chairs, different colored linens, or any other necessities will have to be rented by the individuals hosting the event. Some of the fixed equipment we plan on having is as follows:

o HVAC o restroom fixtures o guest room fixtures o structural equipment (doors, windows, railings, etc.) o outdoor patio trellis o administrative equipment (computers, scanners, printers, telephones, file

cabinets, cash registers, calculators, fax machines, copy machines, credit card machines, etc.)

o security equipment and locking systems o fire protection equipment o signage

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Training It is important for The Garden Bar and Inn to employ respectable and knowledgeable employees who share our passion for customer service and beautiful events. We want to make sure we are hiring employees who fit within our mission and vision of our facility. Once we have interviewed and hired the best employees, we will make sure that they complete an on-the-job training that will convey the job responsibilities and help the new employee become familiar with the layout of the facility, our procedures, activities, rules and regulations and all other important elements.

New employees at The Garden Bar and Inn will be involved in pre-training which will allow each employee to be given a tour of the entire facility so they can orient themselves with the layout of the property. The new employees will be given an overview of The Garden Bar and Inn’s mission and vision, what activities they provide to their users, and an overview of agency manuals and policies. At this time, the new employee will also be introduced to agency staff members.

After this introduction, new employees will complete a job-shadowing period and will follow a particular employee who does the same job the new employee was hired for. At this time the new employee will be able to see what day-to-day activities are like. The staff member will be able to explain to the new employee how to complete tasks involving all the responsibilities they will have to take care of. This is also a great time for the new employee to ask questions and clear up anything they may be confused about. Once the new employee understands their responsibilities and job procedures, they will take the lead and will complete job tasks with a staff member nearby in case there are any questions that need to be answered. During this job shadowing time, the new employee will be reviewed daily to make sure they are learning what they are supposed to and are ready to be on their own. Once the new employee is ready to be on his or her own, full-on employment will take place. MANAGEMENT Program Areas We offer a variety of programs and services at The Garden Bar and Inn. They include: cooking classes, the B&B, weddings, and special events. Facility staff will supervise all events; if anyone is causes disruptions or violates laws or regulations, he/she will be removed from the premises. The following provides details regarding our program areas: Bed and Breakfast Our two-story inn consists of a reception area, office space, and storage area on the first floor and five rooms and private bathrooms on the second floor. The reception area is the facility entrance for our culinary class and inn guests, as well as for wedding parties staying on-site. It includes a cozy fireplace and seating area, the front desk, and elevator and stair access to the second floor. There is also an entrance to the adjoining building, which houses our indoor lounge, bar, and commercial kitchen.

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The administrative area includes two, 200 square foot offices for the owner and managers. While hidden from guests, it is still in close proximity to the front desk for guest assistance, as well as all the main program areas. A large storage area next to the offices is sufficient for all our equipment and includes easy access to the back patio and lawn, as well as a side exit close to the front lawn and rose garden. The second story of our inn houses five, comfortable two-person rooms with private baths. Rooms are available for individuals twenty-one and older that wish to stay for:

• a traditional, bed and breakfast experience. Guests may check in at 4 p.m., will be served a selection of wines and cheeses on the outdoor patio, and will enjoy breakfast the next morning. Checkout is at 11 a.m., which allows inn keeping staff five hours for room turnover.

• a culinary experience. Guests are invited to stay with us and enjoy the traditional bed and breakfast experience plus an intimate cooking class with a world-renowned chef. Guests may check in at 4:30 p.m., will attend an interactive cooking class at 5 p.m., and will enjoy their freshly prepared, organic meal in either our indoor or outdoor lounge. They will be served breakfast the next morning, and must checkout by 11 a.m.

• weddings. Our inn rooms are available for wedding parties that wish to stay on-site. They are welcome to check in the evening before the wedding day, will be served dinner that night and breakfast the next morning, and can enjoy a private facility for their wedding day.

Culinary Classes Our culinary classes are conducted in our commercial kitchen by a world-renowned chef. All the fruit and vegetables used to prepare a delicious, three-course meal are straight from our one-acre, organic vegetable garden and fruit trees. All other ingredients are organic and locally sourced for quality and sustainability. Cooking classes are available year-round for guests ages twenty-one and over. Reservations must be made two weeks in advance; we will give full refunds for cancellations with at least 48 hours’ notice. Weddings Weddings at The Garden Bar and Inn are spectacular and unforgettable events. We have indoor and outdoor spaces capable of accommodating ceremonies ranging in size from small and intimate up to 200 people. Each of these spaces has access to restrooms - located in the indoor bar and lounge and reception area - and electricity for lighting and sound. All catering is on-site, using fresh ingredients from our organic vegetable garden; if a bride wishes to use an outside caterer, they must first be approved by the Food and Beverage Manager.

Wedding parties may choose to stay on site in our inn, beginning the night before the wedding. The day of the wedding, the entire inn will be made available to the wedding party for both the bride and groom’s rooms as well as space for the wedding party.

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Facility staff will take care of all set-up and takedown the day of the wedding. Linens, tables, chairs, dishware, and flatware are included in the wedding package price. However, if brides have special equipment, lighting, or other additions they would like to use in their ceremony or reception, they are welcome to do so with approval of the general manager. Special Events The Garden Bar and Inn accepts reservations for special events. We also host annual events of our own, ranging from concerts to holiday parties. These events not only provide additional revenue, but they expose more people to our facility and encourage them to book The Garden Bar and Inn for future occasions. Reservations for special events and parties must be made 5 months in advance; we will give full refunds for cancellations with at least one month’s notice. Special events can be booked in any of our facility areas, all of which have access to restrooms, and electricity for lighting and sound. Outdoor parties always have the patio available for backup in case of rain. This is one of our larger spaces, so no matter the size of the party, we can move it to the patio for no additional cost. Program Schedules

• Culinary classes: Guests are asked to arrive at 5 p.m. to begin an exciting and interactive class with our very own, world-renowned chef. Dinner will be served at 7 p.m., and guests are invited to stay and enjoy our beautiful facility until 11 p.m.

• The inn: Guests may check in at 4 p.m., will enjoy wine and cheese on the outdoor patio at 5 p.m., and will be served a delicious breakfast the next morning. Checkout is at 11 a.m.

• B&B and culinary experience: This option takes the traditional B&B experience and adds the opportunity to participate in our cooking class. Guests are asked to arrive at 5 p.m., will prepare their meal and dine at 7 p.m., and will be served breakfast the next morning. Checkout is at 11 a.m.

Please note that we can accommodate both culinary class and inn guests at the same time. While culinary class guests are preparing a delicious meal in the kitchen, our inn guests will be enjoying wine and cheese on the outdoor patio. Our culinary class will dine in the indoor or outdoor lounge, and guests are encouraged to mingle.

• Weddings: Ceremonies are allowed from 11 a.m. to 5 p.m.., and the facility is open for use until 11 p.m. Parties have five hours to use the facility from the time the ceremony begins, unless they chose to stay at the inn the previous night.

• Other events: Parties reserving The Garden Bar and Inn for events have use of the facility from 11 a.m. to 10 p.m., including set-up and takedown.

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Financial Management

Being in the service industry, our largest expense is labor. Approximately sixty percent of our budget will go towards paying salaries, wages, and benefits, and financing training programs. Another portion of our budget is dedicated to maintenance, which includes landscaping as well as kitchen, lounge, and room and bathroom upkeep. Maintaining our equipment, whether that be ovens, tables and chairs, or sound systems also creates a significant cost, especially if we have to replace or repair a piece of the equipment or part of the facility. We have set aside a portion of our budget for incidentals, unexpected costs that come up along the way from daily operations. We have also budgeted for our utilities. Since we have designed our facility to be sustainable and environmentally friendly, however, we can save in this category with the use of additions including solar panels and low-flow toilets. To offset our expenses, we rely on weddings and events as our primary source of income with the inn and culinary classes as a close second. We generate our profit by charging a flat rental rate that varies depending on the chosen venue as well as a standard per person rate that includes catering, linens, tables, chairs, flatware, and dishware. Our inn and cooking class fees are per night and per class and vary depending on the time of the week and year. To make sure that we stay within our budget, our assistant general manager acts as our accountant and generates monthly reports. The facility owner reviews these reports and adjusts the budget as necessary to stay within our financial means. Revenue Weddings and Special Events

Our main source of revenue is weddings and special events. For weddings, events, and parties, pricing will depend on the number of people and includes catering, linens, tables, chairs, flatware, and dishware. There is a 15% discount for booking during off-season (November through March). For the catering, linens, tables, chairs, flatware, and dishware, we charge $100/person. Parties must also pay a flat rate for renting a facility space. Prices vary according to the space brides choose for the ceremony and reception:

• Indoor lounge: $6000 • Back lawn/patio: $10,000 • Front lawn/rose garden: $8,000

The B&B Experience

• $250/night from June - September and weekends year-round • $200/night from October - May and weekdays year-round

The B&B Experience + Culinary Class

• Same prices apply as for the B&B Experience + an additional $40/person (covers instruction and ingredients)

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Culinary Class • $40/person for a two hour class, dinner, and unlimited wine for the evening

Scheduling and Reservations The Garden Bar and Inn is open year-round, with the exception of Easter, Thanksgiving, and Christmas. We welcome guests for culinary classes, a stay at the inn, or events at any time. Our main source of revenue is weddings and annual special events. Therefore, they take priority in scheduling. Our inn’s front desk receives all calls and emails, including event reservation requests. We use a computerized master schedule that is available for all employees to view. At the time of the request, the innkeeper at the front desk records the date of the request, the proposed event date, purpose, and expected attendance for later review. Our facility owners and general manager will review any requests within two days of being received, and will confirm a reservation with the customer within a week. Reservation confirmation will be official once the customer and the general manager sign a contract. Due to the size of The Garden Bar and Inn, we are limited to hosting a single event at a time. We do not foresee this as an issue, due to the fact that we are a multi-use facility and can expect to book events and programs throughout the week to maintain a sufficient income. However, we do give priority to weddings and events, our largest source of income. Weddings and special events will occur throughout the entire year, but our busiest wedding season lasts from April to October. In the off-season, we host special, annual events to support our inn and cooking class income, including:

• Christmas and New Years parties • Music festivals on our back patio and lawn

Any day not scheduled for a wedding or event is open to cooking class and B&B guests. We ask that these guests make reservations one month in advance and notify us of cancellations within one week. Weddings and special events must be scheduled at least five months in advance and may be cancelled for a full refund with at least a month’s notice. Promotions To begin building anticipation and excitement for the opening of The Garden Bar and Inn, we plan to host a soft opening two months before our grand opening in November of 2014. By inviting guests in to view the facility, we can encourage reservations as soon as we open. To establish our image in the local community, we have advertisements on local television as well as the daily newspaper. We have also built a strong presence in the social media, including our website and Facebook. Because many of our guests will be from out of town, it is important that they have easy access to information that will inform them of and persuade them to choose our facility for their vacations and events.

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RISK MANAGEMENT

The Garden Bar and Inn is dedicated to keeping our guests safe, so we have an extensive risk management plan in place and have trained all our employees in CPR, First Aid, and emergency procedures to ensure guest safety. At The Garden Bar and Inn, we want to ensure that all programs and events are properly supervised and that all guests feel safe and at ease.

• During cooking classes and guest stays, we will have at least two employees present. One of the supervisors will be in charge of the kitchen and the other will be in charge of the leisure aspect and making sure all the guests feet comfortable. Any other employees on-site are there to help supervisors maintain control throughout the venue.

• During larger events (weddings, reunions, etc.) we will have a full staff on at all times. This includes one staff member per every twenty guests, kitchen and catering staff, as well as a security team (please note that catering and security may be outsourced but must be approved by management sixty days prior to event). This is to ensure that our guests are in good hands at all times and The Garden Bar and Inn are in control of the guests and venue.

Policies and Procedures Crowd Behavior The Garden Bar and Inn is aware that having events draws in a large number of people in one place, which then increase the potential for negative behavior. Our management team will be prepared to deal with this behavior and these are our procedures in place to help maintain a safe and friendly atmosphere:

• Assess- If disruption occurs, our staff members should be able to assess the situation and decide if the disruption is harmful and if further action needs to be taken.

• Attend- The staff member may have to attend the situation to administer a proper warning. This step is particularly important because if a proper warning is not given, consequences may become extensive.

• Refer- The staff will do the best they can, but we also understand that sometimes, proper authorities need to be addressed. This includes investigators for crimes, ambulances for medical assistance, and police to assist with someone that may need to be escorted out.

Fire and Safety Codes/ Procedures As owners of The Garden Bar and Inn, we vow to keep up to date with all California fire and safety codes.

• Management will assess these codes annually or when the state enforces changes to these codes, and adjustments will be made accordingly.

• We will be in compliance with both the San Luis Obispo Police Department as well as CalFire.

• In the tragic case of a fire, The Garden Bar and Inn will follow RACE and the following procedures:

1. R: Remove anyone from immediate danger

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2. A: Activate the building fire alarm system and call 911 3. C: Confine the fire by closing all windows and doors 4. E: Evacuate, leave the building 5. Extinguish the fire, if it can be done safely

1. How to Survive a Building Fire 2. Crawl If There's Smoke 3. Feel Doors Before Opening 4. Go To The Nearest Exit 5. Close Doors 6. Use a fire extinguisher if the fire is very small and you know how to use it safely 7. If you are on fire - Stop, Drop and Roll 8. If You Get Trapped 9. Close the door 10. Seal cracks 11. Open the windows if safe 12. Signal for help and phone 911 13. Don't jump; the fire department will reach you

All employees will be provided with the information above upon being hired. Each employee will be aware and competent of what to do in the case of a fire. It is the managers’ duty to make sure that each employee has at least read over the plan and can display competence in case of a fire. Emergency Response

In case of an emergency, proper evacuation signage will be placed at all emergency exits. Evacuation plans will be placed throughout the facility, inside and out. To respond to emergencies, we will have appropriate emergency response supplies on-site. These supplies include:

• Basic first-aid kit and Red Cross first aid handbook. In addition, all employees are required to be certified in First Aid, CPR, and AED use before being hired.

• Flashlight and portable battery operated radio for each manager

• Extra batteries.

These emergency supplies will be placed near all emergency exits. All guests should consult a Garden Bar and Inn employee before taking any emergency procedures upon themselves. *Note: In case of emergency, The Garden Bar and Inn’s protocol is to call 9-1-1 immediately, before taking any action.

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Safety Inspections

The Garden Bar and Inn acknowledges that its facility requires regular inspections and maintenance to maintain a safe environment for employees and users. Copies of all safety inspections and reports will be filed in the administrative office for safekeeping.

On a daily basis we will inspect: • Basic Equipment: kitchen equipment, indoor and outdoor furniture. • General Program Areas: make sure the indoor lounge, patio, front and back lawn

are all up to standards.

On a monthly basis we will inspect: • The Lobby: A deep cleaning will take place to make sure the lobby is in pristine

condition. • The Guest Rooms: Doors, TVs, alarm clocks, electrical outlets, bathroom

equipment, etc.

Bi-annually we will inspect: • Safety Equipment: First Aid Kit, AED, flashlights, and batteries. • Emergency Response Equipment: Fire extinguishers, fire alarms, smoke/ CO2

detectors. • Security System: Locks, surveillance, alarm system.

On an annual basis we will inspect:

• General Facility Maintenance: Lighting, flooring, fixtures, plumbing, HVAC. Waivers and Incident Reports Injury/ Incident Reports In case of injury or damage to person or property, facility managers will immediately file an accident report form for liability purposes. This is to ensure that we take the proper precautions in the event of an injury and to make sure an incident like this will be prevented in the future. Please see the appendix for the form (California Fair Services Authority, 2012). Liability and Release Forms All guests that attend our cooking classes must sign our liability release form. Those who choose not sign the form or those who do not correctly fill out the form, will not be able to participate in the cooking class and will be asked to leave the facility. See appendix for the cooking class liability release form. This form will hold the guests responsible for any injuries that may occur during a cooking class. Those who book our venue (event planners, bride/groom, family member) will also be asked to sign a liability release form. In signing this form, the person in charge is signing for all guests that have been invited. The Garden Bar and Inn is not liable for any damages, injuries, or lost and stolen goods on the property.

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This form will hold the guests responsible for their actions and behavior at our facility during an event. Please see the Appendix for a general liability form. Employees/Volunteers Staffing Model

Roles of Staff General Manager

The General Manager oversees all aspects of the hotel operations including: guest relations, front desk, housekeeping, maintenance, finances, team building, and staff development. The General Manager must possess strong communication skills, both verbal and written, and demonstrate outstanding leadership. The manager must be able to delegate responsibilities, organize complex projects, and establish priorities consistent with Inn objectives. Assistant General Manager The Assistant General Manager position will support the General Manager with all aspects of the hotel operations. The Assistant General Manager must also demonstrate strong communication skills and superior leadership abilities.

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Inn Manager The Inn Manager is responsible for all duties of the front desk operation, which includes staff training, inter-department communications, and staff scheduling. The Inn Manager usually works a regularly scheduled front desk shift and must be available to work any shift as needed. The Inn Manager should possess strong communication skills and demonstrate leadership abilities. Innkeepers

The innkeepers are responsible for greeting and registering the guest, providing outstanding guest service during their stay, and settling the guest’s account upon completion of their stay. Primary responsibilities include registering guests, making and modifying reservations, and inn operator and concierge duties. Innkeepers must possess a positive and upbeat personality with a desire to deliver outstanding customer service to our guests. They must have the ability to multi-task, be detail-oriented, and be able to problem solve in order to effectively deal with internal and external customers. Housekeepers

Housekeepers are responsible for maintaining the cleanliness and appearance of the inn and providing customers with quality service in a timely and friendly manner. Responsibilities vary but may include cleaning and maintaining the appearance of the public areas of the hotel, deep cleaning of assigned areas, setting-up and maintaining complimentary inn lobby functions including the coffee service and nightly concierge events, cleaning and setting-up special event functions, restocking housekeeping stations, and delivering service items to guest rooms upon requests from the front desk. Head Chef

The executive chef will train and manage kitchen personnel and supervise/coordinate all related culinary activities. Responsibilities include estimating food consumption and requisition or purchase food, selecting and developing recipes, standardizing production recipes to ensure consistent quality, establishing presentation techniques and quality standards, planning and pricing menus, ensuring proper equipment operation/maintenance, and ensuring proper safety and sanitation in kitchen. The executive chef may cook selected items for select occasions. The executive chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The executive chef directly supervises kitchen personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Sous Chef The sous chef is in charge of all the cooking. Their job is to directly supervise the entire kitchen staff, including the line cooks, prep cooks and dishwashers. While their job is still mainly supervisory, the sous chef may also do some actual cooking, for instance, stepping in to replace one of the line cooks if necessary.

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The sous chef’s responsibilities include expediting and ensuring that the team works together to get all the orders right and get them out promptly. Line Cooks

Line cooks work a station on the hot cooking line and do the real cooking. Our kitchen includes the following line cooks: Sauté Cook: responsible for all sautéed items and sauces, also responsible for cooking fish. Roast Cook: responsible for roasted and braised items. May also prepare broiled and grilled items. Vegetable Cook: Responsible for soups, starches such as pastas and potatoes, and other vegetable items. Dishwasher The dishwasher’s primary objective is to provide a clean and safe kitchen area for our staff. This includes washing and cleaning tableware, pots, pans, and cooking equipment. Dishwashers are responsible for keeping the dish room and equipment clean and organized. Marketing Manager

The Marketing Manager is responsible for maximizing the occupancy and the average daily rate of the hotel, while upholding excellent guest service and accommodations for all guests. This position will work closely with the hotel’s preferred accounts and group reservations. They manage the sales effort and support the General Manager on operational issues. This position requires excellent communication skills, both written and verbal. Marketing Intern

The Marketing Intern is responsible for assisting the Sales team by booking and servicing groups, special events, and conferences while providing exceptional customer service to guests and clients of the inn. This position requires excellent guest service skills and the ability to understand the guests’ needs and ideas. Food & Beverage Manager

The Food and Beverage Manager is responsible for all food and beverage production and service for the Inn. He/she directly supervises the Head Chef, Event Planner, Banquet Captain, and Farm Manager. The manager is also responsible for planning and implementing budgets, hiring, training and supervising subordinates, and applying relevant marketing principles to assure that the wants and needs of Inn guests are consistently exceeded. Servers

The purpose of this position is to interact with our guests and ensure that they have a great experience when dining at the Inn.

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The Garden Bar & Inn servers are responsible for positive guest interactions while serving guests in a friendly and efficient manner. At all times, servers are expected to be attentive to our guest needs and make them feel welcome, comfortable, important and relaxed. Servers are expected to have some basic cooking and wine knowledge. Bartenders

The bartenders of The Garden Bar & Inn are expected to be friendly, outgoing and possess good communication skills. A guest’s dinner and/or bar experience should be equally enjoyable and they play a major role in the overall picture. Consistency is a key element in a positive experience. We achieve this by always following recipes. Bartenders prepare standard mixed drinks and pour wine and beer. They also prepare mixed drinks to match customers’ specific orders. They must be able to prepare drinks quickly, accurately, and without waste. Bartenders’ individual personality should shine through and they should use it to their advantage. They should be organized, able to think and act quickly and effectively while retaining self-composure. Bartenders should also be guest sensitive and possess a sense of timing. Event Planner

The event planner should have a love for special event management, providing outstanding customer service, be an enthusiastic professional, and be able to build relationships with internal and external customers. He or she must be able to anticipate project needs, discern work priorities, and meet deadlines with little supervision, and be willing to work occasional evenings and weekends. He or she also assists with coordination of events of up to 200 attendees. Responsibilities include marketing, signage, audio-visual equipment arrangement, printing and security arrangements etc. Banquet Captain

The banquet captain supervises the banquet functions for the Inn. He or she assists in all management operations, including scheduling, billing, training and control. The Banquet Captain also operates according to established procedures and standards. Responsibilities include overseeing each aspect of a catered event, from the initial planning to cleaning-up. Supervising all staff, this person works in the background while liaising with the host, who faces the customers. Event Staff

Event Staff provide operational functions before, during, and after events. Event Staff assist with banquet and site setup and takedown, interact directly with the Event Planner and Banquet Captain, during the event and act as initial points of contact for participants. Event Staff are temporary employees used on a per event basis.

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Farm Manager

Farm managers tend crops, plan strategies for maximum yield, organize farm administration, work machinery, and manage staff. They need to have technical and practical competence, as well as the ability to make sound business decisions. Responsible for planning, organizing and managing the activities of the farm to meet the objectives of the Board of Directors, Food & Beverage Manager, and Head Chef. Farm Hands Farm hands assist farmers with growing crops. Responsibilities include cultivating soil, sowing crops, controlling weeds by slashing, rotary hoeing or chemical spraying. Responsibilities also include planting ground crops between rows of trees and bushes to control weeds and soil temperatures, constructing wire trellises (frames) to support vines, berries and fruit, and taking part in harvesting operations using tractors, harvesters, forklifts and hand tools. Hiring Process

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Conclusion The Garden Bar and Inn is a beautiful, nature-inspired venue that provides a unique and peaceful escape into California’s wine country. Offering a variety of programs and services with an emphasis on fine food and first-class events, The Garden Bar and Inn contributes to the culture and economy of Edna Valley. We value excellent customer service and strive to meet the needs of every client. By providing a mix of indoor and outdoor spaces, all located on a functional and aesthetically beautiful piece of universally accessible property, we can satisfy the desires of any guest. In our construction, we chose to use a selection of materials that enhanced the natural and relaxing atmosphere we wanted to create. By using earthy, organic colors and building materials and incorporating plants and greenery in, on, and around our facility, we emphasized our natural, organic theme. In doing so, we created a luxurious destination that provides a substantial and appropriate experience for our guests. Boasting sustainable, accessible design and construction, The Garden Bar and Inn is excited to serve guests for years to come. With our knowledgeable staff, passion for food and wine, and love of bringing people together, we promise to deliver a premier experience every time.

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