D. B. I. Is sending out a final mailer this week to 9,000 noncommunity property owners, for the december 1st deadline. And so just again there might be a spike and you might hear from some property owners. The tobacco economic Mitigation Working Group held its second meeting last wednesday and was we received a detailed review of the tobacco permitting process from the department depf public health. It was very informative. And then just i wanted to make sure that all of you are aware that the city is now requiring all commissioners to go through implicit bias training. So dough minka has forwarded an email to you. Its due by the end of the year. And then following up on some of the legislative matters, so a new piece of legislation has been introduced, that is going to require all departments to hold two meetings, regarding the annual budget. So this will be something that, if passed, we will be adding to our calendar. We will need to finalize those hearings by the end of february. So the likelihood that were hearing those in january and february. In terms of the items that you have heard, the job housing linkage fee had its second vote last tuesday on november 5th. I did inform you that supervisor haney did adopt a recommendation of doing a tiered fee for the small cap and the large caps. And soar the small cap projects up to 49,999 gross square feet will be capped at 62. 64 for office space and Laboratory Use will be 38. 37. The Initiative Ordinance on the vacancy tax is being heard tomorrow at the budget and finance meeting. Supervisor peskins office has informed us that there are amendments. He did present on some of them at the meeting, at the last meeting. But there are likely some others coming forward as well. So i dont have final details on that. So i cant communicate what it is. Sweetened beverage legislation was heard in committee. It will be heard in committee this coming it was heard in committee on friday and because i was absent, i dont have the results on that. But i dont see any reason why it did not pass out of committee. The health code food preparation. That is changing from the numerical scoring to the green, yellow and red placards. That passed out of the full board on last tuesday, on november 5th. And it is at the its before the mayor to sign. And then the promotion of the renewable food service ware, which the commission did hear, its still with supervisor peskins office at this point. And then last meeting commissioner sharkey asked in regards to whether we could look at shifting the second meeting of the month to an evening meeting. So ive done a preliminary look at the availability, it look thes like there is availability to shift that meeting, when we initially scheduled second meeting in the month for the commission, there wasnt the availability. Right. I will submit that request, if that is what the commission is interested in. Absolutely. And with that, that concludes my report. Okay. Unless theres questions . Commissioner yee riley. Hi. On the a. B. E. , were sending out 9,000 notices. The final notice. Do we know, as of now, how many have responded and comply . And how many still need to be . I think , i will get back to you on the specific number. Ballpark . I would say i would say 3,000 to 4,000. Okay. I heard that majority of them have not responded. Yes. The majority of them have not responded. Yeah. And december is the deadline. December is the deadline. And december is the deadline to submit the check list. So its not like the entryway has, you know, completed its permitting process. The december 1st deadline is to submit the check list to identify what level category your entry is in and what remediations, if any, need to be done. Well, hopefully they all respond before the deadline. Yeah. Thanks. Okay. Any other questions . Lets open it up for Public Comment. Do we have any members of the Public Comment who would like to make a comment on item number 7, the directors report . Seeing none, Public Comment is closed. Great. Thank you, director regina dickendrizzi. Next item, please. Commissioners report. Allow president , Vice President , and commissioners to report on recent Small Businesses activities and make announcements that are of interest to the Small Business community. I dont have any past stuff to talk about. I would like to invite all of the Small Business commissioners and director regina dickendrizzi and anybody else from the office of Small Business, that well be doing a holiday treelighting ceremony at castro and 18th street on monday, december 2nd at 6 00 p. M. Everybody is welcome. Commissioner dooley. I have two things to report that should be of interest to our audience. And to the commission. After posting i think it was about 38 vacancies last year in north beach. Im happy to announce that we now have 22 new businesses. Thats great. Open or will be open or in the process of opening. Four of them are restaurants and 18 are shops and services. And i wanted to run down just to give an example to other neighborhoods how this came out. We still have 28 vacancies, seven of them vacanted a not for lease and one lease but vacant. Of the ones that theres two reasons why half of the forlease buildings are the way they are. First is five of them have exorbitantly high rent, crazy rent. And those are put out there by the two really bad landlords in our neighborhood, that hold their business their sites open for years and years and years on end. So that is half of our forlease vacancies. So its a good report. And it just shows we can get out there and hustle for some new businesses. Theyre all unique and interesting businesses. The other part is i became aware recently of cafe sapore which is a popular neighborhood cafe. It has been there 22 years. The landlord decided to evict them, citing because it was because of seismic retrofit. After some dig, we found that basically the seismic retrofit for that building would not have impacted on the cafe for more than one or two days. So the whole neighborhood is gathered together on this. Supervisor peskin is participating. And we will be holding a press conference on thursday at 11 00 a. M. In front of cafe sapump ore to try to reason with this landlord. Great. Thank you. Any other commissioner comments . Do we have any members of the public who would like to make comment on item number 8 . Seeing none, Public Comment is closed. Next item, please. New business allows commissioners to introduce new agenda items for future consideration by the commission. Commissioner ortiz . In recent months, theres been a developing things happening in my neighborhood. And recently everybody is seeing the newspaper, one of the founders from uber just received 400 million in startup funding for cloud kitchen. [ please stand by ] the other thing we should talk about is maybe even with the planning, i dont know if you guys did it at north beach, you know, the changing of the neighborhood commercial what is the word im looking for . The m. C. D. . In the castro, all the neighborhood groups got together in the castro and we listed the type of businesses we wanted and what we didnt wanted and what we would consider what we would allow for conditional use, but we didnt care if they didnt do a conditional use, as long as they came into the neighborhood. We went through this whole big project. And i dont know if you guys did this at north beach. We have been doing that regularly over the years asking the residents the residential groups, of which there are 22 they most wanted to see. We did the same thing. And then the whole thing stopped Scott Sanchez is still here, this is the other i am trying to think of the other guys name. Not Scott Sanchez, i cant think of his name. I know you i know you were talking about. He passed away suddenly and then that whole project kind of died. That is something that can help with neighborhood vacancies. This stuff goes back to 1987. It can also address what he was talking about with kitchens and stuff. I would like to put that sometime on our agenda. It doesnt need to be immediate. I do think it is a little bit of a conversation and going back to commissioner ortizs point that was brought up earlier about the online delivery and what that whole component is, and sort of some discussion we have had a little bit is so the kitchenware these Cloud Kitchens are going to operate out of so we heard from the department of public health. They have now created a new category called the shared kitchen. So those areas will be permitted to, but to your point, uber eats , for each of their virtual restaurants that they are creating, are they having to get the same, you know, the same Playing Field . So the challenge is, the Planning Department, we went through this with the formula retail about creating a definition for online entities, and they are like, we are a landuse based entity. We wouldnt create that nexus. Not to interrupt, i want to be careful because uber eats sometimes does help smaller restaurants. If i am a Chinese Restaurant and theres a high demand for hamburgers in my area, and that helps augment my revenue, i am supportive of that. I think i emailed you regarding the complete Cloud Kitchens. Right. So, yes. I think the evaluation of what is an equivalent Regulatory Environment to this new Business Model, and then even with d. B. H. Around the muscles regular massage regulations, now there are online entities that are convened years, so to speak, but they are operating in multiple cities and they are a big entity. I think the departments are still sort of under their perspective that, how do we regulate this if their Business Model is in the cloud . We are so our licensing, our inspecting, all of that, is a landuse base. So this is a really good time for us to really start asking these questions and having the commission sort of be the forum of which departments come and present and have these discussions. Again, i want to go on record , their intent is to disrupt and circumvent all the things Small Business have to do with getting permits, licenses, insurance, ordinance. They are backed already by half a billion dollars. That is not to compete. That is to annihilate. I have to go on record. We cannot let this happen. We have to act faster than not. If not, we are going to have a ton of vacancies. That affects the quality of life in our communities, not only our Small Business communities. Yes, i would agree. And i would still like to go back regina and i spent a lot of time with the Planning Department trying to get a handle on what would be considered a chain store, and nothing was done. Not a single thing was done, you know, just trying to define what makes something the formula retail and what doesnt, how that applies to things that have a heavy online presence, all of that. It was very discouraging that they decided to do nothing. And i still think it is something we need to think about yes. I agree. Okay. Do we have Public Comment on new business . Seeing none, Public Comment is closed. Next item, please. Please show the slide. Again, it is our custom to begin and end each Small Business commission with a reminder that the office of Small Business is the only place to start your new business in San Francisco and the best place to get answers to your questions about doing business in San Francisco. The office of Small Business should be your first stop when you have questions about what to do next. A Small Business commission is the official public forum to place your opinions and concerns about policies that affect the Economic Vitality of business in San Francisco. If you need assistance with Small Business matters, stopped start here at the office of Small Business. Item 10 is adjournment. Action might him. Do we have a motion to adjourn . I moved. Second. All in favor . Aye. Meeting adjourned. Thank you. This is one place you can always count on to give you what you had before and remind you of what your San Francisco history used to be. We hear that all the time, people bring their kids here and their grandparents brought them here and down the line. Even though people move away, whenever they come back to the city, they make it here. And they tell us that. Youre going to get something made fresh, made by hand and made with quality products and something thats very, very good. The legacy bars and restaurants was something that was begun by San Francisco simply to recognize and draw attention to the establishments. It really provides for San Franciscos unique character. And that morphed into a request that we work with the city to develop a legacy business registration. Im Michael Cirocco and the owner of an area bakery. The bakery started in 191. My grandfather came over from italy and opened it up then. It is a small operation. Its not big. So everything is kind of quality that way. So i see every piece and cut every piece that comes in and out of that oven. Im leslie ciroccomitchell, a fourth generation baker here with my family. So we get up pretty early in the morning. I usually start baking around 5 00. And then you just start doing rounds of dough. Loaves. My mom and sister basically handle the front and then i have my nephew james helps and then my two daughters and my wife come in and we actually do the baking. After that, my mom and my sister stay and sell the product, retail it. You know, i dont really think about it. But then when i sometimes when i go places and i look and see places put up, oh this is our 50th anniversary and everything and weve been over 100 and that is when it kind of hits me. You know, that geez, weve been here a long time. [applause] a lot of people might ask why our legacy business is important. We all have our own stories to tell about our ancestry. Our lineage and ill use one example of tommys joint. Tommys joint is a place that my husband went to as a child and hes a fourth generation san franciscan. Its a place we can still go to today with our children or grandchildren and share the stories of what was San Francisco like back in the 1950s. Im the general manager at tommys joint. People mostly recognize tommys joint for its murals on the outside of the building. Very bright blue. You drive down and see what it is. They know the building. Tommys is a San Francisco hoffa, which is a germanstyle presenting food. We have five different carved meats and we carve it by hand at the station. You prefer it to be carved whether you like your brisket fatty or want it lean. You want your pastrami to be very lean. You can say i want that piece of corn beef and want it cut, you know, very thick and i want it with some sauerkraut. Tell the guys how you want to prepare it and they will do it right in front of you. San franciscos a place thats changing restaurants, except for tommys joint. Tommys joint has been the same since it opened and that is important. San francisco in general that we dont lose a grip of what San Franciscos came from. Tommys is a place that youll always recognize whenever you lock in the door. Youll see the same staff, the same bartender and have the same meal and that is great. Thats important. The service that San Francisco heritage offers to the legacy businesses is to help them with that application process, to make sure that they really recognize about them what it is that makes them so special here in San Francisco. So well help them with that application process if, in fact, the board of supervisors does recognize them as a legacy business, then that does entitle them to certain financial benefits from the city of San Francisco. But i say really, more importantly, it really brings them public recognition that this is a business in San Francisco that has history and that is unique to San Francisco. It started in june of 1953. And we make everything from scratch. Everything. We started a you we started a off with 12 flavors and mango fruits from the philippines and then started trying them one by one and the family had a whole new clientele. The business really boomed after that. I think that the flavors we make reflect the diversity of San Francisco. We were really surprised about the legacy project but we were thrilled to be a part of it. Businesses come and go in the city. Pretty tough for businesss to stay here because it is so expensive and theres so much competition. So for us who have been here all these years and still be popular and to be recognized by the city has been really a huge honor. We got a phone call from a woman who was 91 and she wanted to know if the mitchells still owned it and she was so happy that we were still involved, still the owners. She was our customer in 1953. And she still comes in. But she was just making sure that we were still around and it just makes us feel, you know, very proud that were carrying on our fathers legacy. And that we mean so much to so many people. It provides a perspective. And i think if you only looked at it in the here and now, youre missing the context. For me, legacy businesses, legacy bars and restaurants are really ab