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Massena Village Planning Board dissects County recommendations, approves Tim Hortons

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MASSENA — Tim Hortons is a step closer to coming to Massena after the village Planning Board approved the project with various stipulations.

Project manager Marcelo Araujo, owner Eli Tarbell and engineer Hassan A. Fayad, among others, appeared before the board Wednesday evening.

The proposed location of the bake shop is 232 Main St., the former site of a KFC restaurant. The new building will be 1,953 square feet with a drive-through and 39 parking spots.

The St. Lawrence County Planning Board approved Tarbell Management Group’s project two weeks ago under the 11 conditions.

Conditions included reducing the number of parking spaces from 39 to 29, identifying snow storage areas on the site plan, building a solid fence along the western lot line, and making the Main Street entrance one-way, with traffic exiting onto Garvin Avenue.

Mr. Araujo projected the business will bring in up to $40,000 per week.

“We anticipate to have a first and second shift ... and we anticipate to have about 10 employees,” Mr. Araujo said. “So if we go with the county recommendation to reduce to 29 and we occupy 10 spots for employees only, that leaves available to our customers only 19 spots, and I think that is not wise.”

After a thorough overview of the recommendations, planning board Chairman Frank Hutt decided that the board should go through each one and decide to approve it or not.

Overall, the planning board agreed with just three of the county’s suggestions. Recommendations regarding the lighting being downcast and dark-kky compliant, a construction of a solid fence, and the drive-through menu being moved slightly were agreed upon by the board. The local board kept the number of parking spaces at 39.

The management group will return next week with an updated drawing of its site plan.

The motion for approval of the site plan with the stipulations was made by board member Brian Schafer and unanimously approved.

“We’re going to have a meeting with the Tim Hortons construction manager next week, and we’re going to establish a schedule. ... Then we’ll be moving full steam with demolition, and if the board grants me my building permit, we’re going to put the shovel in the ground,” Mr. Araujoa. “When we break ground, usually it takes anywhere between 12 and 16 weeks. So we’re thinking that in about 16 or 17 weeks, weather depending, we should be open.”

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