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Off-site caterers celebrate new state liquor rules
Congressman Fred W. Thiele Jr. (left) and John Kovalenko, co-owner of catering company Art of Eating, helped legislate to modernize the state’s liquor laws.
Fred W. Thiele Jr.’s office
South Fork’s off-site catering company welcomes Governor Kathy Ho-Chol’s signing of a law on December 20 to close a loophole that previously restricted obtaining liquor licenses.
Previously, as announced by Congressman Fred W. Schiele Jr., off-premise caterers (meaning most, if not all, restaurants) that do not have a physical restaurant space of 50 or more seats were allowed to temporarily I could only apply for permission. We serve beer, wine and cider, but not spirits. Now they will be able to apply for a permanent catering permit, which will eventually allow liquor and the sale of alcohol in general to be added to the “approved” list.
Owners of these businesses, which are numerous here, see this as an opportunity to participate in more diverse events and make more money doing so. Whether it’s weddings or other celebrations, gallery events, charities, or events at public venues, the new law makes the serving and sale of alcohol fair game.
Christina Desanti, who owns Driesen’s Catering with her husband Rudy Desanti, applauded the change. It is not a sit-down restaurant with a legal liquor license. Clients are responsible for applying for an event permit, which can take 3 weeks or more to obtain, but the caterer is responsible for meeting the permit requirements. It brings us liability and huge fines. ”
“This is very useful for licensed off-site caterers,” says DeSanti.
One of her local colleagues in the industry, Cynthia Battaglia of Distinctive Catering Inc., agrees. Before the new law, “I had to partner with a restaurant and have them provide the drinks portion of the event, and the money would go to them. Now I do everything.” I can — I won’t have to feed it and it will bring more profit to my company. That’s what we all see — no need to struggle to get a liquor license No…it’s a win for everyone being a catering company, it gives us more options to take on more jobs.”
Both DeSanti and Battaglia credit John Kowalenko, co-owner of catering company Art of Eating, as a catalyst for change. Kovalenko said it took about four years to enact the new law.
“It’s a lot of work and it’s expensive, but at least we can do it now,” he said. “It will really help all of us in this business weather the next tough financial pressure.
When his business had a diner location in Amagansett and later at the Parish Art Museum in Water Mill, Mr. Kovalenko had a license to serve liquor. But when the business relocated to Butter His Lane in Bridgehampton a few years ago, he ran into problems. He applied for and received a temporary permit from the National Liquor Administration, but ultimately received a “shortage notice” because his establishment did not have the 50 seats he needed to maintain a regular liquor license. letter has been sent.
“I said, ‘I know, we’re off the premises.’ They said, ‘No, we need to reserve 50 seats.’ I said, ‘This is crazy. It doesn’t make sense.
Along the way, the Liquor Licensing Bill had another local supporter. East Hampton Towns supervisor Peter Van Scoyok sent a letter to Gov. Ho-Chol on Dec. 15 stating that the East He End’s off-site catering industry is important not only as a service, but as a major employer. I pointed out that
“These catering business owners are responsible for running a legitimate business in our town . Please take the necessary steps,” wrote Van Scoyok.
Thiele, who sponsored the bill along with Nassau County Senator Anna Kaplan, summed it up as a modernization of the state’s existing alcohol regulations.
“This new law supports small businesses and makes it easier for the outside catering industry to operate and stay competitive in New York State.
. . I thank Governor Hochul for signing this important bill,” Thiele said in a statement.
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