For the purpose of this subchapter, the following definitions shall apply unless the context clearly indicates or requires a different meaning. These terms are in addition to the definitions included in M.S. Chapter 340A, as it may be amended from time to time.
FULL SERVICE RESTAURANT.
A restaurant in which the majority of food constitutes meals, served in consideration of payment therefor, prepared within a kitchen upon the licensed premises on a daily basis. The “full service” requirement is not satisfied by the service of snacks, sandwiches, pizzas or any food prepared and/or assembled off the premises, leaving the primary remaining function of the licensee the process of heating and/or serving of the food.
RESTAURANT.
An establishment, other than a hotel, under the control of a single proprietor or manager, having appropriate facilities and seating and meal serving capacity for at least 30 guests at one time, and where, in consideration of payment therefor, meals are regularly served at tables to the general public, and that employs an adequate staff to provide the usual and suitable service to its guests.
(`87 Code, § 601.01) (Am. Ord. passed 11-20-14)