aaron starr, manager of legislative affairs, this is part three of the code reorganization project. it brings consistency to the code by consolidating all use the definitions in the code and standardizing these control table formats. this phase focuses on chinatown. the first phase focused on article two which include our residential pdr and downtown zoning districts. the second one focused on zoning seven. the next phase and final phase will reformat the remainder of article eight. supervisor haney, i will be coming after you next. which includes our easter neighborhoods district. i would just like to note that the new zoning district that was created by central selma uses a centralized definition of format. the commission heard this item on may 9 and recommended two of -- approve. we do have one proposed amendment today. . >> supervisor peskin: which was discussed by the commission and does not require re- referral? >> it narrows what the commission approve so it does not need a throwback. . >> supervisor peskin: before we open it up for public comments, i want to explain to my co

. >> good afternoon commissioners, aaron starr, manager of legislative affairs.we held a hearing on the state of the restaurant industry in san francisco. it was called by supervisor fewer. representatives from the golden gate restaurant association, the treasurer's office, and planning all gave presentations on what has been done to improve the restaurant permitting process and recommendations for further improvements. planning's part, we talked about the tran11 restaurant rationalization ordinance, approved web-based tools, elimination of neighborhood notifications and a dedicated liaison between planning and o ew d. removing notification mr neighborhoods to shorten the approval process. issues raised by the restaurant businesses, at the hearing, included long and costly permitting process, homeless and drug activity, street cleanliness and affordable housing for the workforce. the hearing concluded with a supervisor dedicating themselves to continuing the conversation in order to look at ways to reduce the barriers for the restaurants and to find new ways to h