[Neighbors] Possible temporary development of the restaurant pad at the deAnza Motor Lodge

[Jim Strozier]

Thanks for the reminder Paulette, I agree completely. Putting that space to active use with a beer garden with food and open air seating will be a great addition to the area. I support Mr. Trumps proposal and urge the Neighborhood Association to do the same.

Thank you.

Jim Strozier, FAICP
Consensus Planning, Inc.
302 8th Street NW
(505) 764-9801

From: Neighbors_nobhill-nm <neighbors_nobhill-nm-bounces at mailman.swcp.com> On Behalf Of Paulette Mastio via Neighbors_nobhill-nm
Sent: Wednesday, June 3, 2020 2:07 PM
To: Gary and Melodie Eyster <meyster1 at me.com>
Cc: neighbors at nobhill-nm.com; TheBoard NobHill-NM <theboard at nobhill-nm.com>
Subject: Re: [Neighbors] Possible temporary development of the restaurant pad at the deAnza Motor Lodge

I support! Great ideas for use of the space.

On Mon, Jun 1, 2020 at 12:32 PM Gary and Melodie Eyster <meyster1 at me.com<mailto:meyster1 at me.com>> wrote:
Jim Trump of the da Anza Motor Lodge has reached out to Nob Hill Neighborhood Association for an expression of support for a temporary (5 year) use of the restaurant pad at the motor lodge.
Nob Hilleños are invited to reply to this email with any comments and/or to participate in the discussion at our NHNA board meeting Wednesday night, June 3.
Reach Jim at 321-6493. Here is what he provided:

The Restaurant Pad is targeted for a two story building that will complement the residential units. With the economic impact to existing restaurants (expected 60% to close), the marketing and demand time has probably been extended five years from 2020.

Leaving the site vacant has concerns that impact the residential units and East Nob Hill activity. Therefore a temporary use  being considered is an open beer garden with family entertainment. The design is to have containers for the Bar and freezer area, restrooms, and restaurant. All tables will be outside in the air, allowing safer surroundings.

The De Anza Beer Garden will be a brewery, creating some of their own recipes. The balance of the beer will be guest kegs from other Albuquerque breweries.

The De Anza Brewery will only be open Friday, Saturday, and Sunday. Special events may take place during the week. Hours of operation will be from 10 AM to 10 PM, always making sure events end prior to midnight so that residents and neighborhoods are not disturbed.

The De Anza Brewery will not operate the restaurant, the goal is to work with new start up restaurants/food trucks, to give them a better opportunity for exposure.

Large trees, colorful canopies, exterior lights will be throughout, a theme that supports Route 66 and the De Anza. Ping-Pong tables, Corn hole, and other activities will be included on site.

Occupancy is expected not to exceed 50 people at any one time.

This is a temporary use, not disregarding the original concept. It will need to gain neighborhood support and City approvals. The goal would be to have it operational March/April 2021.

Once the pad is ready for long term development and occupancy, most of the De Anza Brewery improvements can be relocated to another site.
A preliminary design concept is attached. Residents at the De Anza are very excited. The next step is to meet with the neighborhood association to find out if they support the concept.

The Request to City:


1.     Modify Development Agreement to current conditions.

2.     Release the $90,000 to Anthea that was to reimburse for the refurbishing of the De Anza sign and securing the murals.

3.     Approve the De Anza Beer Garden (once completed) as a successful alternative to complying with 100% of the development agreement.


Financial Plan:


1.     Land Cost: On a land lease, cost to cover property taxes and landlord’s insurance.

2.     Occupants will be limited to 50 people at one time. Pro forma used an average of 35, which turned over four times a day during a 10 hour period. An average of 27 people at one time is a breakeven on the income expense projections.

3.     Using the above assumptions, during a 3-day weekend there would be 420 customers.

4.     Three days a week open, no special events or other income (i.e. shirt or growler sales) were included.

5.     Each person would have two beers, cider, or wine during their stay. All sales are calculated at $5.00 a pint, cider, wine. Did not consider additional income from our brew or celebrity beer masters.

6.     One Keg can generate 124 pints, used 100 pints to account for wasted product.

7.     Assuming that 50% of the customers will spend $10.00 on food.

8.     The restaurant operator would have no real estate or utility expense. Therefore 10% of their sales will be their lease rate.

9.      Budgeted a capital investment of $140,000.00.

10.                        Budgeted a manager with six 30 hour employees.

11.                        Annual Net Operating Income with only being open eight months, approximately $35,000.

12.                        Annual Return on Investment is projected at approximately 25%, 100% payback of investment in four years.

Nest Steps:

1.     Get conceptual design.

2.     Have a meeting with Nob Hill Neighborhood Association to review concept and get their approval.

3.     Have a preliminary meeting with L.U.C.C. to get their conditional approval.

4.     Price out the cost of construction with TLC and Pat Maloy.

5.     Prove the income and expense projections with existing operator.

6.     Firm up accounting rules for depreciation of this type of improvement.

7.     Raise 100% of the capital required.

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