LICENSING ACT 2003
CONDITIONS ATTACHED TO THE GRANT OF THIS LICENCE
This licence is granted subject to any Mandatory Conditions imposed by the Licensing Act 2003, and conditions volunteered on the application form to be undertaken by the applicant and where necessary, conditions imposed by the Licensing Authority in order to promote the Licensing Objectives.
Mandatory Conditions:
a No supply of alcohol may be made under the Premises Licence at a time when there is no Designated Premises Supervisor (DPS) in respect of the Premises Licence OR at a time when the Designated Premises Supervisor does not hold a Personal Licence or his/her Personal Licence has been suspended.
b Every supply of alcohol under the Premises Licence must be made or authorized by a person who holds a Personal Licence.
c Any Door Security staff employed to carry out a security activity at the premises must be licensed with the Security Industry Authority (SIA).
d. In respect of the exhibition of films as mentioned below:
1 The admission of children to the exhibitions of any film is restricted as follows:
2 Where the film classification body is specified in the licence, unless 3(b) below applies, the admission of children is restricted in accordance with any recommendation of that body.
3 Where:-
(a) the film classification body is not specified in this licence, or
(b) the licensing authority has notified the holder of the licence that this subsection applies to the film in question,
the admission of children is restricted in accordance with any recommendation made by the licensing authority.
4 In relation to the above:
“children” means persons under the age of 18 years; and
“film classification body” means the persons or person designated as the authority under section 4 of the Video Recordings Act 1984.
Mandatory Conditions pursuant to The Licensing Act 2003
Mandatory Licensing Conditions (Amendment) Order 2014
1. (1) The responsible person must ensure that staff on relevant premises do not carry out, arrange or participate in any irresponsible promotions in relation to the premises.
(2) In this paragraph, an irresponsible promotion means any one or more of the following activities, or substantially similar activities, carried on for the purpose of encouraging the sale or supply of alcohol for consumption on the premises:
(a) games or other activities which require or encourage, or are designed to require or encourage, individuals to:
(i) drink a quantity of alcohol within a time limit (other than to drink alcohol sold or supplied on the premises before the cessation of the period in which the responsible person is authorised to sell or supply alcohol), or
(ii) drink as much alcohol as possible (whether within a time limit or otherwise)
(b) provision of unlimited or unspecified quantities of alcohol free or for a fixed or discounted fee to the public or to a group defined by a particular characteristic in a manner which carries a significant risk of undermining a licensing objective
(c) provision of free or discounted alcohol or any other thing as a prize to encourage or reward the purchase and consumption of alcohol over a period of 24 hours or less in a manner which carries a significant risk of undermining a licensing objective
(d) selling or supplying alcohol in association with promotional posters or flyers on, or in the vicinity of, the premises which can reasonably be considered to condone, encourage or glamorise anti-social behaviour or to refer to the effects of drunkenness in any favourable manner
(e) dispensing alcohol directly by one person into the mouth of another (other than where that other person is unable to drink without assistance by reason of disability).
2. The responsible person must ensure that free potable water is provided on request to customers where it is reasonably available.
3. (1) The premises licence holder or club premises certificate holder must ensure that an age verification policy is adopted in respect of the premises in relation to the sale or supply of alcohol.
(2) The designated premises supervisor in relation to the premises licence must ensure that the supply of alcohol at the premises is carried on in accordance with the age verification policy.
(3) The policy must require individuals who appear to the responsible person to be under 18 years of age (or such older age as may be specified in the policy) to produce on request, before being served alcohol, identification bearing their photograph, date of birth and either:
(a) a holographic mark, or
(b) an ultraviolet feature.
4. The responsible person must ensure that:
(a) where any of the following alcoholic drinks is sold or supplied for consumption on the premises (other than alcoholic drinks sold or supplied having been made up in advance ready for sale or supply in a securely closed container) it is available to customers in the following measures:
(i) beer or cider: ½ pint
(ii) gin, rum, vodka or whisky: 25 ml or 35 ml, and
(iii) still wine in a glass: 125 ml
(b) these measures are displayed in a menu, price list or other printed material which is available to customers on the premises, and
(c) where a customer does not in relation to a sale of alcohol specify the quantity of alcohol to be sold, the customer is made aware that these measures are available.
Definition:
Responsible person - as defined by section 153 (4) Licensing Act 2003 -
(a) In relation to a licensed premises -
(i) the holder of a premises licence in relation to a premises
(ii) the designated premises supervisor (if any) under such a licence
(iii) any individual aged 18 or over who is authorised for the purposes of this section by such a holder or supervisor.
(b) In relation to premises in respect of which there is in force a club premises certificate, any member or officer of the club present on the premises in a capacity which enables him to prevent the supply in question.
The Licensing Act 2003 (Mandatory Conditions) Order 2014
1. A relevant person shall ensure that no alcohol is sold or supplied for consumption on or off the premises for a price which is less than the permitted price.
2. For the purposes of the condition set out in paragraph 1-
(a) “duty” is to be construed in accordance with the Alcoholic Liquor Duties Act 1979
(b) “permitted price” is the price found by applying the formula-
where-
P = D + (D x V)
(i) P is the permitted price,
(ii) D is the amount of duty chargeable in relation to the alcohol as if the duty were charged on the date of the sale or supply of the alcohol, and
(iii) V is the rate of value added tax chargeable in relation to the alcohol as if the value added tax were charged on the date of the sale or supply of the alcohol;
(c) “relevant person” means, in relation to premises in respect of which there is in force a premises licence-
(i) the holder of the premises licence,
(ii) the designated premises supervisor (if any) in respect of such a licence, or
(iii) the personal licence holder who makes or authorises a supply of alcohol under such a licence;
(d) “relevant person” means, in relation to premises in respect of which there is in force a club premises certificate, any member or officer of the club present on the premises in a capacity which enables the member or officer to prevent the supply in question; and
(e) “value added tax” means value added tax charged in accordance with the Value Added Tax Act 1994.
3. Where the permitted price given by Paragraph (b) of paragraph 2 would (apart from this paragraph) not be a whole number of pennies, the price given by that sub-paragraph shall be taken to be the price actually given by that sub-paragraph rounded up to the nearest penny.
4. (1) Sub-paragraph (2) applies where the permitted price given by Paragraph (b) of paragraph2 on a day (“the first day”) would be different from the permitted price on the next day (“the second day”) as a result of a change to the rate of duty or value added tax.
(2) The permitted price which would apply on the first day applies to sales or supplies of alcohol which take place before the expiry of the period of 14 days beginning on the second day.
Conditions consistant with the operating schedule
General
1/ The goal of this business is to be a food-led destination; the addition of alcohol is only to enhance the offer.
2/ We will have a full epos system to track the percentages of alcohol sales to food sales. if the split moves outside of 70% food 30% beverage, we will action in accordance. this could be to reduce the weekend trading hours from 00:00 to 23:00, reduce the alcohol offering or close the store earlier from 22:00 offering a delivery only service.
3/ The food offering will always be available during opening hours and no sale of alcohol will be permitted once food operation is closed down, which will be the official closing time of the business.
4/ In regard to the events business, the use of a bar with the events space will only be permitted if the client purchases a food package per cover from the dining choice menu or canape reception menu.
5/ The Dps and company director, Adam Greenwood has 16 years of experience in the hospitality industry managing high volume and high-end food and beverage operations including exhibition venues, hotels and restaurants and therefore has the knowledge and skill set to address any challenges quickly and efficiently.
The prevention of crime and disorder
6/ The property already houses external Cc tv cameras and full alarm system and we will install internal Cc tv cameras on all floors.
7/ The Dps for the site will ensure that anyone employed to work on the site will be fully trained and competent in regard to recognising guests who are intoxicated and refusing service to anyone who is abusive or consumed too much alcohol.
8/ There will be a zero-tolerance policy in regard to this establishment with the team on site, with results of failure of probation period, or beginning of disciplinary procedures for gross misconduct.
9/ There will be a zero-tolerance policy on drugs, for both teams on site and public. signs will be displayed around the site to inform everyone on these policies.
Public safety
10/ As well as the main entrance, on the ground floor there is a fire exit at the back of the kitchen on the ground floor that leads to the rear yard of the property.
11/ On the lower ground floor, there is a fire exit that leads up to the rear yard of the property. this is on a slope in order for wheelchair access.
12/ Fire assembly point a will be across the road in front of the church for everyone in the front retail section at time of evacuation.
13/ Fire assembly point b will be in the rear yard of 8 the rock for everyone in the kitchen and lower ground floor at time of evacuation.
14/ All the team on site will be made aware of these procedures with training to ensure that customers are directed efficiently.
15/ Appropriate signage will be put in place, both internally and externally to the property to guide our customers in times when there isn’t a member of the team to direct them.
16/ Site will be up to date with Natasha’s law with full labelling of allergens and training to the team regarding the management of dietary queries.
17/ First aid kits will be readily available.
The prevention of public nuisance
18/ We will ensure to keep the noise levels to a minimum, and will address any concerns from the public, if they arose, and we are prepared for an earlier closing time, if necessary. there will be no music played after 23:00 on the ground floor and the volume will be kept to a minimal level during the day.
19/ We want Rawkies ltd to be known as a food-led business, therefore we should never reach a stage that the business requires security personnel. the requirement of security personnel would not be in keeping with our class eb responsibilities, and therefore we’d impose the changes required regarding business hours to keep operations back in line.
The protection of children from harm
20/ The Dps for the site will ensure that anyone employed to work on the site will be fully trained and competent in regard to challenge 25 and ensuring that no one is served alcohol without proof of age identification.
21/ This training is more important than most hospitality businesses as the dessert concept is something that will draw in younger crowds, and therefore the team will need to be extra vigilant during operational hours that no one under the age of 18 is attempting to be served.
22/ There will be a zero-tolerance policy in regards to this establishment with the team on site, with results of failure of probation period, or beginning of disciplinary procedures for gross misconduct.