. >> my name is mark norton and i didn't get to speak at the last hearing because i had to go to work. i lived directly across the street. practically. i've been there for 35 years. this fourth floor they showed you the floor floor is invisible in the rendering. it will not be invisible from my house. either my living room or study. many i'm the person that looks at this more than anybody on the planet because where i am. i support the idea of having three units. it's a good idea. i don't think having an unaffordable by design one at the top is a good idea. my minute suppose already. this is a letter about the h.r.e. they didn't do when they created this new ceqa exemption. i know you didn't get paper before but there you have it in paper. this should be continued in the gentleman is willing to sit down and negotiate with the neighbors. i asked to sit down with them and talk the last couple of days and he ignored that request. >> thank you, very much. >> next speaker, please. >> my name is alexander mulder and i work in the neighborhood. i came to the first meeting here. i also attend

mark: that's my rotisserie, and i cook my ribs and my chicken on it. norton: i'm an old purist. we believe if the fat ain't dripping on the coals, -it's not barbecue. -lemonis: okay. and so, the ribs are in here? [ chuckles ] mark: there's nothing better. i'm telling you. lemonis: you're proud of that, aren't you? mark: yes, sir. there's nothing better. you're gonna have some tonight, right? lemonis: i'm gonna have some. how profitable is the business today? norton: it'll run 12%, 15%. this year, we shouldn't have a problem doing $1 million. lemonis: so, the business will make $120,000, $150,000. norton: yeah. you know, we're still mom-and-pop. we actually don't pay ourself a salary. lynn: we would love to get setup that we can afford to pay a manager because this is overwhelming. lemonis: while shuler's bar-b-que's only open three days a week, it's overwhelming because it isn't just about serving the food three days a week. there's a lot of things that go into running a restaurant, and three days a week really turns into seven days' worth of work. lynn: my brother-in-law ewell h