Council members split on whether to build a full kitchen or keep prepackaged vending
Councilmembers debated whether the concession-stand renovation should include full commercial kitchen infrastructure (hoods, grease traps) or be limited to an upgraded prepackaged vending configuration to reduce costs. Staff said costs and technical requirements could be substantial and that the grant application can be structured to favor points for local entrepreneurship while retaining design flexibility.
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Councilmembers raised concerns about the cost and complexity of installing full kitchen infrastructure. Councilmember Adam Mahusky said he would "much rather see it be more of an elaborated or a top-notch prepackaged type thing and save on the expense of putting all the kitchen stuff in," cautioning that hoods and exhaust systems can be "pretty pricey."
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