In addition to the definitions contained in M.S. § 340A.101, as it may be amended from time to time, the following terms are defined for purposes of this chapter.
LIQUOR. As used in this chapter, without modification by the words “intoxicating” or “3.2% malt,” includes both intoxicating liquor and 3.2% malt liquor.
RESTAURANT. An eating facility, other than a hotel, under the control of a single proprietor or manager, where meals are regularly prepared on the premises, where full waitress/waiter table service is provided, where a customer orders food from printed menus and where the main food course is served and consumed while seated at a single location. To be a RESTAURANT as defined by this section, an establishment shall have a license from the state as required by M.S. § 157.16, as it may be amended from time to time, and meet the definition of either a “small establishment”, “medium establishment”, or “large establishment” as defined in M.S. § 157.16, subd. 3d, as it may be amended from time to time. An establishment which serves prepackaged food that receives heat treatment and is served in the package or frozen pizza that is heated and served, shall not be considered to be a RESTAURANT for purposes of this chapter unless it meets the definitions of “small establishment”, “medium establishment”, or “large establishment”.
(Ord. 93, passed 1-2-2007)