Hi all. Appreciate any thoughts/ examples. How would a LPA determine
whether a Hot Food Takeaways, or Restaurant/ Cafe is primaruly onsite/
off-site consumption? Do you use floor area dedicated to seating, or
request sales data/ projections, or some other threshold/ metric?
Context is COVID has moved many sales online. So if a Restaurant/ Cafe
has a significant (not ancillary) proortion of sales as online
delivery/ takeaways, is it then a HFTA or still a Class E by the UCO definitions?
