All words and phrases used herein are to be taken and construed as the same words are taken and construed in the “Liquor Control Act” of 1934, ILCS Ch. 235, Act 5, §§ 1-1 et seq., as may be amended, except the definition of a restaurant set forth in the Act, ILCS Ch. 235, Act 5,§ 1-3.23, shall be defined as follows:
RESTAURANT. Any public place kept, used, maintained, advertised and held out to the public as a place where meals are served, and where meals are actually and regularly served, without sleeping accommodations, such space being provided with adequate and sanitary kitchen and dining room equipment and capacity and having employed therein a sufficient number and kind of employees to prepare, cook and serve suitable food for its guests, and when at least 60% of the gross receipts or anticipated gross receipts of the licensee or applicant are generated by the sale of food or nonalcoholic beverages. Upon request of the liquor control commissioner, the licensee shall produce the necessary records or financial data to verify that 60% of gross receipts of the licensee are attributable to the sale of food or nonalcoholic beverages.
(Ord. 1611, passed 11-26-18)