Vicinity Map 1660 Hoyt Street, Lakewood, CO. Project Location 1660 Hoyt Street

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1 Vicinity Map, Lakewood, CO Project Location

2 Zoning Map, Lakewood, CO Project Location

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4 Neighborhood Meeting Summary Special Use Permit for a Bed and Breakfast Case No: Project Manager: Applicant: Location: Request: ZP Neighborhood Meeting Mark N. Doering Kim and Ken Burton Special use permit to allow a Bed and Breakfast in the R-1-12 zone district Date: February 5, 2015 Time: City Staff: 6:00 pm - 6:40 pm Mark N. Doering Paul Rice Erin Bravo Jacob Nitchals Attendees: 5 The following is a summary of the neighborhood meeting held prior to the formal application for a special use permit for a bed and breakfast use in the R-1-12 zone district. The notes are not inclusive of all the details but rather a summary of the main points discussed. Staff s Presentation: Staff opened the meeting with an explanation of the purpose, notification boundaries and requirements, and an explanation of the special use permit application process. Then staff turned the meeting over to the applicants for their presentation. Applicant s Presentation: Kim and Ken Burton presented an overview of the business concept and details on the project specifications. They plan on calling the project City Gal Farms. They also explained how they selected the property for having such a farm near Denver. Their goals would be to develop a bed and breakfast for up to 5 bedrooms for visitors and to do it in 3 stages. Doing it in phases would allow them to see if they wanted to have the use and determine its viability of having a farm to fork experience for their guests. They will live on the property and will farm flowers and vegetables for their use. They potentially will have a chicken coop on the property, which is allowed in the R-1-12 zone district. If they need to add parking they will locate it near the existing garage on the property. No parking will be on Hoyt Street. Questions and Answers: Question: Are you keeping the outbuildings? Yes, and potentially adding a chicken coop. Do you plan selling the produce? Yes, what we do not use we plan to sell to a local catering company. All questions being answered, all attendees expressed support of the project and the meeting concluded at approximately 6:40 pm.

5 Written Description for Bed and Breakfast Permit Application, Name: CityGal Farms / Kimberly Burton Property General Description: consists of.89 acre property, approximately 3200 sq.ft. main structure, and several outbuildings. The main structure consists of an original farmhouse that was built in 1928, and a second large addition that was built in There are a total of three off street parking spaces on the south side of the property (not including garage space) as well as three (tandem) parking spaces on the north side of the property. The property has been the site of an urban vegetable farm for many years, both with the previous and current owners. Approximately ½ of the property (all in the rear) is under cultivation of biodynamic vegetables and cut flowers. Kim and Ken Burton acquired the property in January 2014 and performed a major remodel of the main house, and a cosmetic remodel of the ground floor mother- in- law suite. The Burtons are applying for a Bed and Breakfast permit for up to five units, as allowed under the current zoning code. There are no planned changes to the building footprint, and there is ample land available to add additional parking spaces, should these be necessary, without affecting the overall look and feel of the property. Summary of Business Plan / Concept for Bed and Breakfast: CityGal Farms is an eco- luxury farmhouse stay that offers guests a unique farm to fork experience. All natural / organic bed and linens are provided. Guests may enjoy fresh produce from the farm (in season) and a private retreat that is close to urban centers and a convenient gateway to the mountains. The target market for CityGal Farms is urban and international leisure and business travelers (1-2 persons), seeking to be close to amenities of the greater Denver metro area and with strong culinary and eco interests. The project is conceptualized to develop in three phases: Our goal is to test and refine our business concept in 2015, and if our business targets were met, we would proceed to explore the viability of expansion (Phase II- III). We would then work with the city building and planning department on specific building requirements for additional units, within the current footprint of the main structure. Phase I ( ): Phase I is the opening of one unit only. The unit is the wing of the house that was built in 1997 (fully permitted) as a mother- in- law suite and recently underwent a cosmetic remodel and furnishing effort. It has its own entrance and ample off street parking spaces.

6 Phase II ( ): Phase II would be an expansion of an additional two units within the current structure footprint, for a total of 3 units. Most likely this would involve the conversion of the south side garage (built in 97) and re- formatting of the existing one unit into two units, for a total of three units; however, this is a preliminary plan, as a full viability and constructability study has not been made. Additionally, the project would only proceed to Phase II if Phase I has met the owner s business objectives. Phase III (2017+): Phase III would involve the offering of one or two additional bedroom units within the main structure (the portion of the house the owners primarily occupy). This would involve little, if any additional construction/remodeling. The phases are conceptual and represent preliminary planning at this stage. The owners may change the order of the phases, i.e., phase III becomes phase II, or the exact layout of the units may change, depending upon planning and building inputs. In all cases, the property overall exterior look and feel would remain the same, and consistent with the neighborhood. The property currently has ample off street parking spaces, and ample land space to create additional off street parking spaces, as needed. Additional Information regarding occupancy, rates, other: Occupancy: From the 2013 Rocky Mountain Lodging Report 1, Colorado s average occupancy rate is 66.7% across all lodging categories included in its study. The resort category in general has had an average occupancy rate ranging from 43% to 52% over the last five years. This study does not appear to include small inns, bed and breakfast, and other types of lodging. From PAII 2 the median occupancy rate for these type of properties is 43%. Based on this and other data, including our location and other nearby development factors, we expect our average occupancy rates to be below these national averages. While we do not yet know what our occupancy rate to be, we expect it to fluctuate between a low of 30% in the winter to a high of 70% in the key harvest months of August and September, for an estimated annual, weighted average occupancy rate of 42%. Rates: Our standard rates will fluctuate with the season, but we anticipate pricing our units similar to other lodging options in the upper upscale to small luxury categories. Other: We will enforce strict quiet hours, occupancy limitations, and other good neighbor practices. 1 Colorado Lodging Review and Outlook, Presented to Colorado Hotel & Lodging Association. Presented by: Bill Hopping, MAI, ISHC, W.R. Hopping & Co., Inc. October 22, Professional Innkeepers Association,

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