Village of Northbrook Industrial & Commercial Development Commission

Remote Meeting

Tuesday, June 23, 2020 at 7:30 AM

Agenda

1) Call to Order

2) Review of Minutes: May 26, 2020

3) Public Comments – Items Not on the Agenda

4) Community Planning & Development Report

5) “Northbrook Strong” Business Grant Program - Update

6) Outdoor Dining Program

7) Discussion of General Impact of Pandemic

8) Discussion -- New Property Tax Bills and Impact on Business Community

9) Old Business

10) New Business (next Meeting – July 28, 2020)

11) Adjourn

Patrick Lederer, Chairman of ICDC

Questions? Call Tom Poupard at 847-664-4051 or send an e-mail to tom.poupard@northbrook.il.us The Village of Northbrook is subject to the requirements of the Americans with Disabilities Act of 1990. Individuals with disabilities who plan to attend this meeting and who require certain accommodations in order to allow them to observe and/or participate in this meeting, or who have questions regarding accessibility of this meeting or the facilities, are requested to contact Greg Van Dahm (847-664-4014) or Debbie Ford (847/664-4013) promptly to allow the Village of Northbrook to make reasonable accommodations for those persons. Hearing impaired Individuals may call the TDD number, 847-564-8645, for more information.

Important Notice: Pursuant to Governor Pritzker’s Executive Order 2020-07, this meeting of the Northbrook ICDC will be conducted remotely via a WebEx video conference call. The meeting is open to the public. If

you wish to hear the discussion or watch the meeting remotely, please contact Tom Poupard, Director of DPS, at tom.poupard@northbrook.il.us for call-in or viewing instructions.

Up to nine members of the public may be present in the Board Room of the Village Hall (1225

Cedar Lane) to watch the video conference live with staff.

Page 1

TO: INDUSTRIAL & COMMERCIAL DEVELOPMENT COMMISSION

FROM: THOMAS POUPARD, DIRECTOR OF DPS

DATE: JUNE 19, 2020

SUBJECT: JUNE 23 ICDC MEETING

The next meeting of the Northbrook Industrial & Commercial Development Commission (ICDC) will be held on Tuesday, June 23rd. The following is a brief overview of the planned topics for discussion.

1) Community Planning & Development Report. We will update the Commission on recent development activity, including the latest plans for Northbrook Court (information attached). We have also include some general data on construction activity.

2) “Northbrook Strong” Business Grant Program – Update. As discussed at the last meeting, the Village Board adopted a grant program for helping retail, restaurant and certain personal service businesses defray the unique costs associated with safely reopening during the pandemic. Attached is a copy of the grant application form and program summary. I will provide an update on the requests we have received so far.

3) Outdoor Dining Program. Our outdoor dining program has worked very well as many of our restaurant operators have taken advantage of the program. Attached is the form we used for processing the requests. I will explain how the process has worked and also describe what is likely to occur on June 26, if we move into the Fourth Phase of the State Recovery Plan.

4) Discussion of General Impact of Pandemic. Northbrook is definitely starting to feel the impact of the pandemic. Local unemployment has risen sharply and we are starting to see the impact in our sales tax receipts. We would like to hear from Commission members again on what you are experiencing.

5) Discussion -- New Property Tax Bills and Impact on Business Community. Finally, the latest property tax bills have been released by Cook County. While I have not yet received mine in the mail, the numbers have been posted online. I have included a random mix of tax property tax statements for office, industrial and retail properties around the community. This may not be a representative sample of the entire business community I could not see a discernable pattern as to why some tax bills increased dramatically, while others showed only a modest increase. I am sure the Commission members will have their own observations to share.

At the last meeting, we noted that we were working on a 6B Property Tax Incentive request involving 1825 Shermer Road (Maurice Sporting Goods building). We were informed this week that the applicant has withdrawn their offer to purchase the property. As a result, we have stopped processing that request. If anything new develops with this vacant warehouse, we will let you know.

We look forward to discussing these items with the commission on June 25.

DEVELOPMENT & PLANNING SERVICES

6/19/2020

1

NORTHBROOK COURTSHOPPING CENTER

Box A (Fresh Farms) Revisions

6/19/2020

2

NORTHBROOK COURTSHOPPING CENTER

Proposed Sign Package – Shopping Center

6/19/2020

3

REPLACE IN SAME LOCATION & SIZE

6/19/2020

4

REPLACE IN SAME LOCATION & SIZE

REPLACE IN SAME LOCATION & SIZE

6/19/2020

5

NEW Identification Sign – 2 Locations

REPLACE IN SAME LOCATION & SIZE

6/19/2020

6

REPLACE IN SAME LOCATION & SIZE

REPLACE IN SAME LOCATION & SIZE

6/19/2020

7

REPLACE IN SAME LOCATION & SIZE

CONSTRUCTION ACTIVITYUPDATE

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"Northbrook Strong" Safe Reopening Grant

1

NORTHBROOK STRONG SMALL BUSINESS

SAFE REOPENING GRANT PROGRAM

Privacy Information: Please note that information provided in this application is considered a public record and may be subject to public disclosure through the Illinois Freedom of Information Act.

Date of Application: _____/_____/2020

Name of Business: ____________________________________________________

Address of Northbrook Business: ____________________________________________________

Primary Contact Name: ____________________________________________________

Primary Contact Email: __________________________ @ ________________________

Primary Contact Phone: _____ - _____ - ___________

GENERAL TYPE OF BUSINESS

Small Retailer

Restaurant or Eatery

Hair Salon, Nail Salon or Barber

Brief Description of Type of Business: ____________________________________________________

_____________________________________________________________________________________

PERSONNEL

Number of Full Time Employees on February 1, 2020 in Northbrook Business:

____ FT ____ PT ____ Temporary ____ Contract

Current number of employees:

____ FT ____ PT ____ Temporary ____ Contract

ECONOMIC IMPACT

What have been the economic impacts of the COVID-19 pandemic on your business? Please check all that apply.

Reduced hours of operation

Employee layoffs/furloughs

Revenue decline

Increased operating costs

Inability to serve customers

Decreased customers

What has been the approximate decline in business revenue in the Northbrook storefront from February 1, 2020 – May 31, 2020 related to COVID-19 impacts?

Less than 15%

15-30%

30%-45%

45%-60%

60%-75%

75% or greater

2

Please select the applicable category of business and answer the related questions for that category.

Small “non-essential” retailers that were forced to be closed during the first phase of the pandemic are eligible for a grant. Qualifying non-essential retailers must meet the following criteria:

1. At least one store with a physical presence in Northbrook, and is located in a shopping area or commercially-zoned property in the Village of Northbrook (not a home occupation or simply an internet based business).

What is the address of your Northbrook store? _______________________________________

Is it in a shopping center? Yes _____ No _____

If yes, what is the name of the center? _____________________________________________

2. The business has no more than four total stores, including the stores in the Village of Northbrook.

How many stores, including Northbrook, are owned by the business? ___________

What cities are other stores located? _________________________________________________

3. The business has fewer than 25 full-time employees.

What is the number of full-time employees in the Northbrook store? __________

Date the Northbrook store closed to the general public as a result of pandemic: ____/____/2020

The Northbrook store has reopened to the public: Yes _____ No _____

Date the Northbrook store reopened to the general public: ____/____/2020

My business has a valid Village of Northbrook business license: Yes ____ No ____

Smaller restaurants and eateries that meet the following criteria are eligible for a grant:

1. The restaurant or eatery must have at least one restaurant or eatery with a physical presence in the Village of Northbrook.

What is the address of your Northbrook restaurant? ____________________________________

Is it in a shopping center? Yes _____ No _____

If yes, what is the name of the center? _____________________________________________

2. The restaurant has no more than four restaurants owned and operated by the entity, including the restaurant or eatery in the Village of Northbrook.

How many restaurants, including Northbrook, are owned by the business? ____________

What cities are other restaurants located? ______________________________________________

Did the Northbrook restaurant continue to provide curbside service? Yes ____ No _____

Did the Northbrook restaurant open for outdoor dining? Yes ____ No _____

My business has a valid Village of Northbrook business license: Yes ____ No ____

3

Personal services, limited to hair salons, barber shops and nail salons are eligible for a grant, if they meet the following criteria:

1. At least one salon or barber shop with a physical presence in Northbrook, and is located in a shopping area or commercially-zoned property in the Village of Northbrook (not a home occupation)

What is the address of your Northbrook facility? _______________________________________

Is it in a shopping center? Yes _____ No _____

If yes, what is the name of the center? _____________________________________________

2. The business has no more than four total salons, including the salons in the Village of Northbrook.

How many salons, including the Northbrook salon, are owned by the business? ___________

What cities are other salons located? _________________________________________________

3. The business has fewer than 25 full-time employees.

What is the number of full-time employees in the Northbrook salon? __________

Date the Northbrook salon closed to the general public as a result of pandemic: ____/____/2020

The Northbrook store has reopened to the public: Yes _____ No _____

Date the Northbrook salon reopened to the general public: _____/____/2020

My business has a valid Village of Northbrook business license: Yes ____ No ____

Reimbursable Expenses

The Village of Northbrook established the ‘Northbrook Strong’ Safe Reopening Grant Program to help defray the costs associated with safely reopening in accordance with the State. The program reimburses local businesses for expenses incurred to comply with the Governor’s Executive Orders, Stay-At-Home Orders, and/or the ‘Restore Illinois’ reopening initiative.

The maximum amount of the grant is $2,000/business.

The grants are reimbursements to businesses for the costs associated with a safe reopening, including, but not limited to:

o Plexiglas shields,

o facemasks for employees or customers,

o hand sanitizers,

o floor decals, and

o the purchase or rental outdoor tables, umbrellas, fencing or other equipment for outdoor dining areas.

Businesses applying for the grant must submit receipts or valid orders for services or merchandise associated with reopening expenses along with their grant application.

4

REIMBURSEMENT FOR SPECIFIC REOPENING EXPENSES

As a direct result of the COVID-19 pandemic, my business has incurred the following expenses due solely to the requirements of the State of Illinois “Restore Illinois” requirements. The State guidelines for retailers, restaurants and personal service establishments are attached to this document and will be used as a guide by the Village in determining what expenses are eligible for reimbursement.

Attachment

Category Cost Receipt Order

Employee Health

Wellness screening for employees

Face covers for employees

Employee Workspace

Signage

Cleaning and disinfecting per CDC protocols

Customer Areas

Signage

Floor decals for separation or routing customers

Face coverings for customers

Barriers for customer (Plexiglas, etc.)

Specific Restaurant Expenses

Purchase or rental of outdoor dining tables, etc.

Printing of disposable menus

Other

Provide details regarding a special reopening expense

Total Reimbursement Request (Maximum $2,000)

A form for attaching itemized expenses is attached.

5

ACKNOWLEDGEMENTS/SIGNATURE

THE UNDERSIGNED, as an authorized representative of the Applicant, does hereby agree and covenant as follows: 1. The Applicant represents and affirms that (a) all information included in the Application is true, current, and accurate to the best of its knowledge; and that (b) all documentation provided in support of the Application is complete and authentic.

2. The Applicant understands that submission of its Application and satisfaction of the minimum qualifications for the Grant Program does not guarantee that Applicant will be awarded funds. The Applicant acknowledges that the Village is not obligated to award grants and may discontinue the Grant Program at any time without awarding funds. The Applicant waives and releases all claims it may have against the City for failure to be awarded fund through the Grant Program.

3. The Applicant acknowledges and agrees that it has read the procedures and requirements for submitting eligible expenses for reimbursement under the Grant Program. The Applicant will comply with all requests from Village staff for additional information or documentation in support of a request for reimbursement. The Applicant acknowledges and agrees that the Village may refuse to reimburse the Applicant for failure to comply with the procedures and requirements of the Grant Program. APPLICANT: ____________________________________

Print Name of Business

By: ____________________________________ Signature (Note: for the application, a digital signature is acceptable) By: ____________________________________ Print Name Its: ____________________________________ Title Date: ______/_______/__________

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Outdoor Dining Permit During Pandemic

TEMPORARY OUTDOOR DINING PERMIT ON PRIVATE PROPERTY Note: A Different Permit Application and Approvals is Used Dining Areas within the Public Right-of-Way

Restaurant Name: ______________________________________

Restaurant Address: ______________________________________

Primary Contact Name: ______________________________________

Primary Contact Phone: ___ ___-_____

Primary Contact Email: ______________________________@____________________

Requested Hours of Operation:

SUN: _______ to_______ MON: _______ to_______ TUE: _______ to_______ WED: _______ to_______ THU: _______ to_______ FRI: _______ to_______ SAT: _______ to_______

Requested Number of Outdoor Seats: _________ Seats

Requested Number of Outdoor Tables: _________ Tables

Is there an existing outdoor dining area for the restaurant? ☐Yes ☐No

If yes, are you looking to enlarge an existing seating area? ☐Yes ☐No

Do you have a Village Liquor License? ☐Yes ☐No

Will you be serving alcohol outdoors? ☐Yes ☐No

Where will the Outdoor Dining Area be Located? (check all that apply)

☐Previously Authorized Outdoor Dining Area

☐Private Sidewalk/Walkway/Patio

☐Parking Lot

☐Other ____________________________

Note: A Different Permit Application and Approvals is Used Dining Areas within the Public Right-of-Way

Please feel free to seek amendments to your approvals over time as you experiment with different

layouts or decide to expand approved areas.

Permit # ___-__________

Date Issued: __/___/20__

I have attached the following information, as applicable:

☐Schematic plan showing the layout of the outdoor dining area with the following:

Dimensions of the tables to be used

Locations of tables and chairs showing minimum 6-foot separation from other tables

Number of seats that will be allowed per table

Locations of any doors in the vicinity and how they will be unobstructed

Locations of any outdoor sanitation stations

Walkways going around outdoor seating areas and means of separation (note: 36-inch clearance required)

Locations of any abutting parking spaces (36-inch clearance required)

Any proposed awnings or umbrellas

☐If the dining area will be partially or entirely located in a private parking lot, a separate checklist is required (attached).

☐If a tent larger than 400 square feet with sides is proposed, a separate permit is required (see attached).

☐If a tent greater than 700 square feet without sides is proposed, a separate permit is required (see attached).

☐Letter or evidence of permission of the property owner, if required

☐Letter or evidence of permission of a neighboring business, if using their space or impacting access.

Care should be taken with the use of any extension cords and other wires to make sure they do not pose a tripping or

electrical shock hazard to employees or customers. If any temporary electrical service is proposed, an electrical permit may be

required. Please contact the Electrical Inspector at 847-664-4061 or our general number 847-664-4050.

If the restaurant has been closed for a prolonged period of time, special safeguards and inspections are necessary to ensure

a safe re-opening. The re-opening checklist is attached and will be used by our Health Inspector prior to allowing the

reopening of a restaurant that was closed for an extended period during the pandemic.

Please initial the following:

____ I will not serve alcohol unless I have a valid Village liquor license to do so.

____ I have read the State of Illinois Guidelines for Restaurants and Bars to Operate Outdoor Dining Aras during Phase 3,

published by the IDCEO and agree to abide by all of those requirements.

____ I understand and agree that customers may not gather in groups of more than six (6) and we will enforce those limits.

____ I understand and agree that my employees will practice social distancing standards, including wearing face coverings

when with six feet of customers and others.

____ I understand and agree that my employees will follow the disinfecting and cleaning procedures in the IDCEO

Guidelines.

Name: _____________________________________________________

Signature: _____________________________________________________

Date of Application: ____/____/20__

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Example of a dining area layout

6 ft. 6 ft.

6 ft.

3 tables of 4 size: 50” x 40” – 12 seats3 tables of 2 size: 30” x 40” – 6 seatsTotal: 6 tables with 18 seats

Inside of restaurant

reception

Door to inside

Planter

Fence

Sample Layout

Walkway – minimum 36 inches wide

12 ft. deep

28 ft. wide

TEMPORARY OUTDOOR DINING PERMIT IN PARKING LOT

SUPPLEMENTAL CHECKLIST

Restaurant Name: ______________________________________

Restaurant Address: ______________________________________

The Village of Northbrook is allowing temporary outdoor dining areas to be located in private parking lots of

restaurants and shopping centers during the pandemic.

During this unusual period, the off-street parking requirements in the Zoning Code will not be applicable to the

outdoor dining areas.

In reviewing proposals for dining areas in parking lots, the Village will be reviewing proposals to ensure the

following:

1. The plan should be superimposed on the existing parking lot layout and drawn to scale.

2. Is the proposed dining area located in area where the employees and patrons will be protected from traffic using the parking lot?

3. Is the area protected by existing curbing or landscaped planting areas in the parking lot?

4. Are any barricades proposed to redirect traffic? If so, what types?

5. If the traffic pattern will be altered, the plan must illustrate how that will be accomplished, including proposed signs and pavement markings.

6. The dining area may not obstruct access to any fire hydrants.

7. The dining area may not block any fire lanes.

8. Will the outdoor dining area block any handicapped parking spaces? If so, these handicapped parking spaces will need to be temporally relocated and the signs

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Form to Use Only if a tent larger than 400 sq. ft. is Proposed

Northbrook Fire Department

Fire Prevention Bureau - Fire Safety Requirements

Tents Location Address: _________________________ Date: __________

Location Name: ___________________________ Dates of Event: __________________________________

Requirement Checklist

(Please complete the checklist, we recommend this also is given to

any and all vendors at the event for review)

Applicant

Review

Inspectors Review

Pleasebox

Compliant Not

Compliant Indicating you

will comply

Tents or canopies shall not be located within 20 feet of lot lines, buildings,

other tents, outdoor cooking, parked vehicles or other internal combustion

engines.

Open flames or other devices emitting flame, fire or heat or any flammable or

combustible liquids, gas, charcoal or other cooking device or any unapproved

devices shall not be permitted inside the tent unless approved by fire

department.

Smoking shall NOT be permitted in tents.

Tents, sidewalls and drops shall have a permanently affixed label bearing the

identification of size and fabric or material type.

Tents, sidewalls and drop fabric material shall be treated with a flame retardant

criterion of an approved testing agency and be in compliance with NFPA 701.

Tents shall NOT be joined together by means of a corridor.

Tents and canopies shall be adequately roped, braced and anchored to

withstand the elements of weather and prevent against collapsing.

Tent stakes shall be covered with caps or other approved protective

means.

Exits shall be spaced at approximately equal intervals around the perimeter of

the tent and shall be located such that all points are 100 feet or less. *IFC

2403.12.2 required number of exits.

Exit openings from tents shall remain open unless covered by a flame-resistant

curtain. No part of the curtain shall obstruct the exit.

Exit doors shall swing in the directions of exit travel. Minimum width of the

means of egress is 72 inches per required exit.

Aisles shall be unobstructed and have a minimum width of not

less than 44 inches.

Occupancy load shall be calculated per IFC table 1004.1.1.

-standing space = 5 sq ft per person

-chairs only = 7 sq ft per person

-tables and chairs = 15 sq ft per person

2

Occupancy load as determined by the Fire Prevention Bureau shall dictate

number of exits. For 10-199 2 exits are required, 200-499 3 exits are required,

500-999 4 exits are required, see FPB for larger.

Exits shall be clearly marked. Exit signs shall be installed at required doorways

when exit serves an occupant load of 50 or more. Exit signs shall be of an

approved self-luminous type.

Emergency lighting shall be installed and illuminate mean of egress.

Fire Extinguishers shall be properly displayed with a tag or label securely

attached indicating a current maintenance inspection has been performed.

Travel distance between extinguishers shall not be more than 75ft.

A representative from the event shall inspect the facility twice a day to ensure

compliance with noted regulations.

Required Documents:

Certification of flame resistance document for each tent. This

certification must be presented prior to approval of the tent permit.

Tent Vendor

Business Name: _____________________________________________________________________

Contact Person: _____________________________________________________________________

Address:

______________________________________________________________________________

Telephone: ____________________________________________________________________________

Emergency Telephone: _____________________________________________________________

Once completed, the checklist must be signed and faxed to Fire Marshal Kevin Frangiamore at FAX 847-272-3623,

at least 48 hours prior to the event. Once submitted, a compliance inspection will be conducted by the Fire

Department. For additional assistance questions may be directed to Northbrook Fire Prevention Bureau at 847-664-

4500.

_________________________ __________ _________________________ ______

Applicant Signature Date Fire Inspector Signature Date

Updated 06-2017

Q:\Special Events Folder\Event Check Lists MASTER\Tents MASTER.doc

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Checklist for Eating Places that have been closed for an extended period of time (not applicable to all)

Illinois restaurants are not yet allowed to open for Dine-in.

Guidance for will follow once the Governor and Illinois Department of Public Health determines a specific date along with new guidelines.

This guidance is for facilities that have been closed and are planning to reopen for take-out and curbside only or are planning to reopen in the future.

As we work our way through the COVID-19 situation, we are seeing the first signs of reopening businesses. Reopening a restaurant is different than reopening other types of retail businesses. There are many specific technical issues that need to be addressed.

We have compiled a comprehensive list of action items for reopening a restaurant. You certainly don’t want to miss anything important. And we want to help you get back up and operating in the best way possible.

Communicate with Your Employees

Consider using teleconferencing or video conferencing as you get more clarity about how and when you will reopen your restaurant. There are new policies and procedures that will need to be implemented as we ease back into normalcy. You don’t want to have all your employees figuring this out on the first day they are back. You can begin training them now.

Inventory Issues & New Supplies and Equipment

Reopening your restaurant doesn’t mean simply returning to business as usual. There will be additional restrictions in place and you will want to be sure you prepared.

For example, you may want to install hand sanitizer stations for your customers and employees. Your workers will be required to wear masks and gloves. Supplies may be in short supply.

Delivery and takeout are still going to be prominent. Do you have the right takeout containers and disposables to safely and efficiently support this segment of your business?

Begin talking with your vendors now. Remember, everyone has taken a hit from this crisis. Opening the lines of communication will help you to know what you can reasonably accomplish. Your food suppliers may be short-staffed. New supplies that you need may be on backorder because of demand. So, start earlier than you think you need to.

There is no single right way in reopening a restaurant after an extended closure. Not all of the items on this checklist will apply to your business. But we attempted to be as comprehensive as possible in putting together this checklist.

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State of Illinois Guidelines for Phase 3. Please read carefully and regularly refer to these during operation.

PHASE 3: RECOVERY

A Public Health Approach To Safely Reopen Our State

RESTORE LLINOIS

���������������������

This document is applicable to businesses that meet the following criteria:• Full-service restaurants, limited-service restaurants, snack and nonalcoholic beverage bars, taverns, and other

food services and drinking places licensed to serve food, beverages and liquor for consumption by the relevant local jurisdiction and State Liquor Control Board, if applicable, that can follow all minimum guidelines outlined in this document

• In Phase III, services for Restaurants and Bars should be limited to:i. i. Outdoor dining and/or drinking only1; andii. Parties of 6 persons or fewer.

• For the purposes of these guidelines, a dining or drinking area is considered an outdoor dining or drinking area if the area meets any of the following criteria:i. Located on the rooftop of a building or within establishment with retractable roof (should remain open during

hours of operation of outdoor dining and/or drinking); orii. Outdoor space connected to or located on the site of a restaurant, grocery store, health or fitness center, hotel,

golf club, or other social club with a food establishment license; oriii. Indoor space where 50% or more of a wall can be removed via the opening of windows, doors, or panels provided

that dining tables are within 8-ft from such opening; oriv. Any other outdoor dining and drinking areas authorized by local governments provided that food and drinks are

prepared by licensed food or liquor establishments and that proper social distancing of 6-ft between designated customer tables and/or other seating areas is observed and parties are of 6 persons or fewer.

• For the purposes of these guidelines, businesses may be subject to additional regulations on outdoor dining by units of local government and local health departments

RESTAURANTS & BARS FOR OUTDOOR DININGGUIDELINES

PART OF PHASE 3 OF RESTORE ILLINOIS PLAN APPLICABLE TO EACH REGION UPON TRANSITION TO PHASE III | ISSUED ON MAY 24, 2020

The Recovery Phase of the Restore Illinois public health approach to reopening the Illinois economy includes returning people to work, businesses reopening and group gatherings of 10 or fewer. We must all continue to social distance, frequently wash our hands and cover our faces to maintain progress in overcoming COVID-19.

1 This guidance is subject to State and local liquor control, food safety, and other applicable laws and regulations.

PAGE 1 COVID-19 2020 OFFICES REOPENING GUIDELINES Part of Phase 3 of Restore Illinois Plan Part of Phase 3 of Restore Illinois Plan

PAGE 1 COVID-19 2020 OUTDOOR DINING GUIDELINES

Uniform guidelines across businesses, industries and nonprofits within the State of Illinois:

GENERAL HEALTH

i. Minimum guidelines1. Employees should wear face coverings over their nose and mouth when

within 6-ft. of others (cloth masks preferred). Exceptions may be made where accommodations are appropriate – see IDHR’s guidance.

2. Arrange seating to provide a minimum of 6-ft between tables. Use of plexiglass between tables is a best practice.

3. Employer should provide hand washing capability or sanitizer to employees and customers

4. Bar and restaurant employees should wash hands for 20 seconds every 30 minutes, and:

a. Upon arrival to work

b. Prior to and during food preparation

c. When switching between tasks

d. Before donning gloves to work with food or clean equipment and utensils

e. After using the restroom

f. After handling soiled dishes and utensils

g. When visibly soiled

h. After coughing, sneezing, using a tissue, touching face,

i. After eating or drinking

j. After smoking or vaping

k. After handling cell phone

5. An adequate supply of soap, disinfectant, hand sanitizer, and paper towels must be available

6. Gloves should be worn by staff preparing food per pre-COVID food handling protocols, such as handling Ready to Eat (RTE) foods

RESTAURANTS & BARS FOR OUTDOOR DINING GUIDELINES

PAGE 2 COVID-19 2020 OUTDOOR DINING GUIDELINES Part of Phase 3 of Restore Illinois Plan

HR AND TRAVEL POLICIES

i. Minimum guidelines1. All employees should complete health and safety training related to COVID-19

when initially returning to work. Resources to design a training are posted on the DCEO Restore Illinois guidelines website

2. Employers should continue to limit all non-essential business travel

a. If employee must travel, employee should follow CDC considerations to protect themselves and others during trip

3. 3. Employees should not report to, or be allowed to remain at, work if sick or symptomatic (with cough, shortness of breath or difficulty breathing, fever of 100.4 degrees or above, chills, muscle pain, headache, sore throat, new loss of taste or smell, or other CDC-identified symptoms), and sick or symptomatic employees should be encouraged to seek a COVID-19 test at a state or local government testing center, healthcare center or other testing locations

ii. Encouraged best practices1. Provide reasonable accommodation for COVID-19-vulnerable employees, including but not limited to

work from home (if feasible), reduced contact with others, use of barriers to ensure minimum distance between others whenever feasible or other accommodations that reduce chances of exposure

HEALTH MONITORING

i. Minimum guidelines1. Employers should make temperature checks available for employees

and encourage their use. Employers should post information about the symptoms of COVID-19 in order to allow employees to self-assess whether they have any symptoms and should consider going home.

2. All employers should have a wellness screening program. Resources outlining screening program best practices are posted on the DCEO Restore Illinois guidelines website

a. Employer should conduct in-person screening of employees upon entry into workplace and mid-shift screening to verify no presence of COVID-19 symptoms

3. If employee does contract COVID-19, they should remain isolated at home for a minimum of 10 days after symptom onset and can be released after feverless and feeling well (without fever-reducing medication) for at least 72 hours OR has 2 negative COVID-19 tests in a row, with testing done at least 24 hours apart

4. If an employee is identified as being COVID-19 positive by testing, CDC cleaning and disinfecting should be performed as soon after the confirmation of a positive test as practical

5. Where appropriate, notify employees who have been exposed

6. Any employee who has had close contact2 with co-worker or any other person who is diagnosed with COVID-19 is required to quarantine for 14 days after the last/most recent contact with the infectious individual and should be encouraged to seek a COVID-19 test at a state or local government testing center, healthcare center or other testing locations. All other employees should be on alert for symptoms of fever, cough, or shortness of breath and taking temperature if symptoms develop

2 Close contacts include household contacts, intimate contacts, or contacts within 6-ft. for 15 minutes or longer unless wearing N95 mask during period of contact.

RESTAURANTS & BARS FOR OUTDOOR DINING GUIDELINES

PAGE 3 COVID-19 2020 OUTDOOR DINING GUIDELINES Part of Phase 3 of Restore Illinois Plan

Guidelines specific to outdoor dining and drinking establishments:

PHYSICAL WORKSPACE

i. Minimum guidelines1. Employer should display signage at entry with face

covering requirements, social distancing guidelines, and cleaning protocols, in multiple languages as needed

2. Employer should configure space to allow for at least 6-ft. of distance between tables or other designated customer service areas

3. Employees should maintain social distance to the extent possible while performing services

4. Employer should close all open congregate areas (e.g., waiting areas)

5. Employers should close all self-service food areas (e.g., buffets, salad bars, coffee station)

6. Employers should eliminate table presets (e.g., table tents, menus, salt and pepper shakers, lemons, straws, shared condiments, etc.)

7. Employers should use single packet condiments, if possible, OR serve condiments in containers – such as a washable bowl or paper cup – that can be sanitized or disposed of after use (no shared condiments permitted)

8. Employers should use disposable silverware, if possible, OR use rolled silverware or silverware place in sleeves (employers should utilize gloves while rolling/placing in sleeves)

9. Employers should use disposable or touchless menus, if practical, or use menus that can be sanitized between each use

a. If practical, QR Digital menu or app-based ordering should be used10. Employers should eliminate refilling customer beverages altogether and should use a new glass cleaned

using proper dishwashing procedures11. Close all self-service beverage stations12. Water fountains in employee breakrooms, except for touchless water bottle refill stations, should be

made unavailable for use (e.g. turned off, covered, area blocked)a. If no touchless fountain is available, water may be served in sealed, single-use water bottles

13. Customers should handle their leftover food to be taken to-go14. Ensure that the area for take-out customers allows for at least 6-ft of separation from seated customers 15. Customers should not be seated if inclement weather is forecasted16. In case of inclement weather or emergency while customers are outdoor dining, food should be

packaged to-go and customers encouraged to leave

ii. Encouraged best practices1. Deliver items to table on service trays to minimize hand contact2. Display visual markers 6-ft. apart at customer queue points3. Display signage at exits of restrooms to promote use of paper towel to open door for exit4. Display signage to promote distancing within shared restrooms5. Eliminate seating at bars within restaurant to the extent possible6. If practical, install impermeable barriers (e.g., plexiglass) from street and/or sidewalk traffic7. If practical, install impermeable barriers between tables8. If practical, install impermeable barriers in close contact areas (e.g., host stand, cashier)9. If practical, implement touchless transactions10. If practical, allow one-way traffic flow in and out of restaurant to the outdoor seating area to limit any

congregation11. Where building management practices allow, increase air turnover rates in occupied spaces and

increase outside make-up air to the maximum extent practical

RESTAURANTS & BARS FOR OUTDOOR DINING GUIDELINES

PAGE 4 COVID-19 2020 OUTDOOR DINING GUIDELINES Part of Phase 3 of Restore Illinois Plan

DISINFECTING/CLEANING PROCEDURES

i. Minimum guidelines1. Cleaning and disinfecting of premises should be conducted in compliance with

CDC protocols on a routine basis

2. Clean and disinfect common areas (e.g., restrooms, cafeterias) and surfaces which are touched by multiple people (e.g., entry/exit doorknobs, stair railings) frequently; every half hour recommended for high-traffic areas

3. Sanitization of multi-use items (e.g., menus, if reuse, special cards, pens, check presenters, etc.) should be completed after each use

4. Disinfect tables and chairs between parties and again at closing time (see EPA approved list of disinfectants)

5. Discard any single-use or paper articles (e.g., paper menus) after each use

ii. Encouraged best practices1. Provide hand sanitizer in outdoor seating area for customers. If hand sanitizer is placed in restrooms,

assure handwashing is still encouraged

2. Create and implement an enhanced cleaning/sanitizing schedule for all food contact surfaces, and cleaning/disinfecting of non-food contact surfaces; if practical, have designated staff member that responsible for cleaning

STAFFING AND ATTENDANCE

i. Minimum guidelines1. Outdoor area capacity shall be determined

by arranging seating to provide a minimum of six feet between tables or other designated customer service areas.

2. Employee should social distance from customers while not performing services

3. Employer should limit the occupancy of common areas/ break rooms to allow for social distancing of 6-ft or greater by removing/decommissioning furniture or staggering break times; this guideline is not intended to diminish employees break time requirements

4. Live music is permitted but employees and performers should follow social distancing guidelines, keeping the maximum distance possible from each other and from customers. Performers should wear face coverings where possible and the use of barriers between singers and customers and employees during the performance is strongly encouraged.

ii. Encouraged best practices1. If practical, alter hours of operation to adequately spread out customer traffic and allow for additional

cleaning time

2. Stagger shift start and end times to minimize congregation of employees during changeovers

3. If practical, group employees in clusters and schedule groups on same shifts to reduce cross-team exposure

�����

RESTAURANTS & BARS FOR OUTDOOR DINING GUIDELINES

PAGE 5 COVID-19 2020 OUTDOOR DINING GUIDELINES Part of Phase 3 of Restore Illinois Plan

EXTERNAL INTERACTIONS

i. Minimum guidelines1. Before allowing external supplier or non-customer visitor (excluding third-party

visitors providing carry-out services only) to enter, or while requiring them to wait in a designated area, employer should ask whether external supplier or visitor is currently exhibiting COVID-19 symptoms

a. If practical, employer should take external supplier or non-customer visitor temperature using thermometer (infrared / thermal cameras preferred, touchless thermometers permitted)

2. Employer should keep log of all external suppliers who enter premises

3. Suppliers and other non-customer visitors should wear face coverings over their nose and mouth when entering premises (exceptions can be made for people with medical conditions or disabilities that prevent them from safely wearing a face-covering)

ii. Encouraged best practices1. Limit contact between external suppliers and employees

2. Restrict suppliers from entering premises and if practical, have deliveries dropped at door

CUSTOMER BEHAVIORS

i. Minimum guidelines3. 6-person party limit

4. Implement a reservation or call ahead model, if practical. All outdoor dining areas must be staffed to ensure social distancing will be maintained prior to guests being seated

5. Customers should wait for services off premises, either outdoors and maintaining social distance of 6-ft with use of recommended face coverings or in their vehicles. Customers should be seated immediately upon entry

6. Customers should wear face coverings over their nose and mouth while on premises, except while eating and drinking at table (exceptions can be made for people with medical conditions or disabilities that prevent them from safely wearing a face covering)

ii. Encouraged best practices1. Before allowing entrance, employers ask whether customer is currently

exhibiting COVID-19 symptoms

a. If practical, employer should take customer temperature using thermometer (infrared / thermal cameras preferred, touchless thermometers permitted)

RESTAURANTS & BARS FOR OUTDOOR DINING GUIDELINES

PAGE 6 COVID-19 2020 OUTDOOR DINING GUIDELINES Part of Phase 3 of Restore Illinois Plan

If you have questions or need additional support: Please call our hotline at 1-800-252-2923 or e-mail us at ceo.support@illinois.gov or return to www2.illinois.gov/businesstoolkit

Additional Resources:• FDA: Food Safety and COVID-19

• FDA: Best Practices for Retail Food Stores, Restaurants, and Food Pick-Up/Delivery During COVID-19

• FDA: Use of Respirators, Facemasks, and Cloth Face Coverings in the Food and Agriculture Sector During Coronavirus Disease (COVID-19) Pandemic

• FDA: Employee Health and Personal Hygiene Handbook

• CDC: Interim Guidance for Implementing Safety Practices for Critical Infrastructure Workers Who May Have Had Exposure to a Person with Suspected or Confirmed COVID-19

• CDC: What Grocery and Food Retail Workers Need to Know about COVID-19

• CDC: COVID-19 Resources for Businesses and Employers

• CDC: Restaurants and Bars Reopening Decision Tree

• CDC: COVID-19 Printed Resources

• IDPH: COVID-19 Resources for Businesses and Organizations

• IDPH: Guidance for Maintaining Water Systems During Reduced Use and Returning Water Systems to Regular Use after Extended Periods of Reduced Use

• IDPH: Retail Food Page and Food Codes

• Illinois Department of Human Services: FAQ for Businesses Concerning Use of Face-Coverings During COVID-19

• EPA: List of EPA-registered Disinfectants

• AFDO: Planning for Reopening Food Service Establishments As COVID-19 Impacts Best Practices and Protocol

• OSHA: Guidance of Preparing Workplaces for COVID-19

• National Restaurant Association: COVID-19 Reopening Guidance: A Guide for the Restaurant Industry

RESTAURANTS & BARS FOR OUTDOOR DINING GUIDELINES

PAGE 7 COVID-19 2020 OUTDOOR DINING GUIDELINES Part of Phase 3 of Restore Illinois Plan

Poupard

Text Box

Northbrook Economic Data

15.2

0.0

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-90

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-90

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-91

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-92

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-20

Northbrook Unemployment Rate (Jan, 2000 - Apr. 2020)

$0 $100,000 $200,000 $300,000 $400,000 $500,000 $600,000 $700,000 $800,000 $900,000 $1,000,000

General Merchandise

Food

Drinking and Eating Places

Apparel

Furniture & H.H. & Radio

Lumber, Bldg, Hardware

Automotive & Filling Stations

Drugs & Misc. Retail

Agriculture & All Others

Manufacturers

GeneralMerchandise

FoodDrinking andEating Places

ApparelFurniture & H.H.

& RadioLumber, Bldg,

HardwareAutomotive &Filling Stations

Drugs & Misc.Retail

Agriculture &All Others

Manufacturers

Sales Tax Collected 2019 $130,840.83 $512,756.81 $571,593.99 $322,493.83 $555,342.38 $171,164.92 $339,537.56 $908,913.31 $687,790.45 $34,489.18

Sales Tax Collected 2020 $87,689.92 $430,590.71 $381,743.78 $214,914.84 $370,870.29 $114,138.46 $281,442.76 $637,937.51 $472,433.90 $23,341.09

Northbrook Sales Tax Collection by Category QTR1 2019 vs QTR1 2020

Sales Tax Collected 2019 Sales Tax Collected 2020

Category Sales Tax Collected 2020 Sales Tax Collected 2019 Difference % Change

General Merchandise 87,689.92$ 130,840.83$ (43,150.91)$ -33.0%

Food 430,590.71$ 512,756.81$ (82,166.10)$ -16.0%

Drinking and Eating Places 381,743.78$ 571,593.99$ (189,850.21)$ -33.2%

Apparel 214,914.84$ 322,493.83$ (107,578.99)$ -33.4%

Furniture & H.H. & Radio 370,870.29$ 555,342.38$ (184,472.09)$ -33.2%

Lumber, Bldg, Hardware 114,138.46$ 171,164.92$ (57,026.46)$ -33.3%

Automotive & Filling Stations 281,442.76$ 339,537.56$ (58,094.80)$ -17.1%

Drugs & Misc. Retail 637,937.51$ 908,913.31$ (270,975.80)$ -29.8%

Agriculture & All Others 472,433.90$ 687,790.45$ (215,356.55)$ -31.3%

Manufacturers 23,341.09$ 34,489.18$ (11,148.09)$ -32.3%

         Totals 3,015,103.26$ 4,234,923.26$ (1,219,820.00)$ -28.8%

2020 vs 2019 1st quarter - Sales made during January, February, and March

Northbrook (Cook)

Date Created: Jun 17, 2020

Chicago North Shore CVB

Table Of Contents 1

Comp Trend 2

Comp Trend -Raw 3

Response North Shore Area+ 4

Response Combined Tracts+ 5

Help 6

Corporate North American Headquarters International HeadquartersT : +1 (615) 824 8664 T : +44 (0)207 922 1930destininfo@str.com www.str.com industryinfo@str.com www.str.com

For the Month of May 2020

This STR Report is a publication of STR, LLC and STR Global, Ltd., CoStar Group companies, and is intended solely for use by paid subscribers. The information in the STR Report is provided on an

“as is” and “as available” basis and should not be construed as investment, tax, accounting or legal advice. Reproduction or distribution of this STR Report, in whole or part, without written permission is

prohibited and subject to legal action. If you have received this report and are NOT a subscriber to this STR Report, please contact us immediately. Source: 2020 STR, LLC / STR Global, Ltd. trading as

"STR". © CoStar Realty Information, Inc.

Tab 3 - Comp Trend -RawCurrency: USD - US Dollar

Chicago North Shore CVB

For the Month of May 2020

Supply 2018

Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May 2018 2019 2020 2018 2019 2020

North Shore Area+ 146,878 143,530 129,640 143,530 138,900 143,530 138,900 143,530 146,847 142,110 146,847 142,110 146,847 147,033 132,804 147,002 101,100 104,470 714,381 699,130 632,409 1,726,815 1,712,480 1,639,600

Combined Tracts (ChicagoNorth/LakeCounty) Less Set 1+ 290,191 284,425 256,900 284,425 275,250 284,394 275,220 284,394 284,394 275,220 284,394 275,220 284,394 284,394 256,900 284,425 238,830 261,175 1,333,420 1,385,394 1,325,724 3,223,254 3,374,496 3,288,960

Index 50.6 50.5 50.5 50.5 50.5 50.5 50.5 50.5 51.6 51.6 51.6 51.6 51.6 51.7 51.7 51.7 42.3 40.0 53.6 50.5 47.7 53.6 50.7 49.9

% ChgNorth Shore Area+ 0.1 -2.1 -2.1 -2.1 -2.1 -2.1 -2.1 -2.2 0.1 0.0 0.0 0.0 0.0 2.4 2.4 2.4 -27.2 -27.2 0.0 -2.1 -9.5 0.6 -0.8 -4.3

Combined Tracts (ChicagoNorth/LakeCounty) Less Set 1+ 6.0 3.9 3.9 3.9 3.9 3.9 -0.8 -0.8 -0.8 -0.8 -2.0 -2.0 -2.0 0.0 0.0 0.0 -13.2 -8.2 -3.6 3.9 -4.3 -3.5 4.7 -2.5

Demand 2018

Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May 2018 2019 2020 2018 2019 2020

North Shore Area+ 64,169 61,179 69,134 80,860 87,043 101,820 109,371 106,329 102,992 100,721 102,518 87,220 66,455 68,881 73,226 44,510 22,064 24,330 426,876 400,036 233,011 1,131,184 1,109,783 908,617

Combined Tracts (ChicagoNorth/LakeCounty) Less Set 1+ 136,654 136,317 135,469 162,170 168,870 187,838 213,135 219,462 218,681 185,819 199,768 169,904 136,446 142,543 141,416 93,859 53,401 79,400 769,277 790,664 510,619 2,010,984 2,120,189 1,853,834

Index 47.0 44.9 51.0 49.9 51.5 54.2 51.3 48.4 47.1 54.2 51.3 51.3 48.7 48.3 51.8 47.4 41.3 30.6 55.5 50.6 45.6 56.3 52.3 49.0

% ChgNorth Shore Area+ -3.2 -8.5 -2.9 -8.2 -6.8 -5.2 -7.0 -7.2 -6.2 -4.8 -6.4 -1.0 3.6 12.6 5.9 -45.0 -74.7 -76.1 4.2 -6.3 -41.8 1.8 -1.9 -18.1

Combined Tracts (ChicagoNorth/LakeCounty) Less Set 1+ 10.7 3.9 5.4 1.4 3.2 1.1 -0.3 1.1 1.4 -0.5 2.2 3.5 -0.2 4.6 4.4 -42.1 -68.4 -57.7 1.8 2.8 -35.4 -2.0 5.4 -12.6

Revenue 2018

Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May 2018 2019 2020 2018 2019 2020

North Shore Area+ 6,505,048 6,395,815 7,500,847 8,612,107 9,974,665 12,122,886 14,318,537 12,645,923 11,787,241 12,679,866 12,971,562 9,996,067 6,573,544 7,064,750 7,548,537 4,259,398 1,368,508 1,462,361 46,556,244 44,606,320 21,703,554 128,580,585 128,926,368 102,676,294

Combined Tracts (ChicagoNorth/LakeCounty) Less Set 1+ 14,169,977 14,370,446 14,825,058 18,006,443 18,891,333 20,691,944 25,258,887 25,734,357 25,391,643 21,007,173 22,890,470 18,646,425 14,322,132 15,234,368 15,235,264 8,870,368 3,340,850 5,473,440 78,595,358 86,785,223 48,154,290 210,897,668 237,237,044 201,405,377

Index 45.9 44.5 50.6 47.8 52.8 58.6 56.7 49.1 46.4 60.4 56.7 53.6 45.9 46.4 49.5 48.0 41.0 26.7 59.2 51.4 45.1 61.0 54.3 51.0

% ChgNorth Shore Area+ 3.3 -5.7 0.1 -5.9 -6.1 -3.1 -4.1 -5.3 -6.6 -3.7 -5.6 0.1 1.1 10.5 0.6 -50.5 -86.3 -87.9 3.9 -4.2 -51.3 0.7 0.3 -20.4

Combined Tracts (ChicagoNorth/LakeCounty) Less Set 1+ 23.3 10.7 15.0 14.0 10.3 4.5 4.0 1.7 1.4 -1.8 1.8 4.8 1.1 6.0 2.8 -50.7 -82.3 -73.5 3.1 10.4 -44.5 -0.9 12.5 -15.1

A blank row indicates insufficient data.

This STR Report is a publication of STR, LLC and STR Global, Ltd., CoStar Group companies, and is intended solely for use by paid subscribers. The information in the STR Report is provided on an “as is” and “as available” basis and should not be construed as investment, tax, accounting or legal advice. Reproduction or distribution of this STR Report, in whole or part, without written permission is prohibited and subject to legal action. If you have received this report and are NOT a subscriber to this STR

Report, please contact us immediately. Source: 2020 STR, LLC / STR Global, Ltd. trading as "STR". © CoStar Realty Information, Inc.

Year To Date Running 12 Month

Year To Date Running 12 Month

Year To Date Running 12 Month

2019

2019

2019

2020

2020

2020

-90

-80

-70

-60

-50

-40

-30

-20

-10

0

10

20

Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May

Demand Percent Change Comparison

North Shore Area+ Combined Tracts (ChicagoNorth/LakeCounty) Less Set 1+

-100

-80

-60

-40

-20

0

20

40

Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May

Revenue Percent Change Comparison

North Shore Area+ Combined Tracts (ChicagoNorth/LakeCounty) Less Set 1+

Poupard

Text Box

Selected Non-Residential Property Tax Bill Summaries

Office Properties

Industrial Properties

Retail Properties

Poupard

Text Box

Articles of Interest

Neiman Marcus “On Track” to Exit Chapter 11 by Fall

June 18, 2020 by ROB BATES

Neiman Marcus Group, the storied retailer that filed for Chapter 11 in May, now says it’s on track to exit

the bankruptcy process by the fall.

On Tuesday, the Southern division of Texas bankruptcy court approved Neiman Marcus’ plan to access

debtor-in-financing, with $250 million immediately available and an additional $150

million available after Sept. 4.

“This financing provides us with ample liquidity to ensure business continuity as we gradually reopen

our stores, invest in fall inventory, and fund the expansion of our digital offerings as we continue our

journey to become the preeminent luxury customer platform,” said Geoffroy van Raemdonck, chairman

and chief executive officer of Neiman Marcus Group, in a statement. “Importantly, we remain on track

to emerge from this process in fall 2020.”

He noted that 90% of Neiman’s store fleet is currently open “to some degree,” which includes curbside

pickup, private appointment, full shopping, or some combination of those three. He said sales in recent

weeks have been “strong,” thanks to its embrace of omnichannel.

“With our digital stylists and remote selling capabilities, our associates have continued to engage with

and support customers anytime, anywhere, driving significant sales even while remote,” he said.

He added that the company’s binding restructuring agreement has the support of more than two-thirds

of the company’s outstanding debt. Post-bankruptcy, the company will have $5 billion less debt on its

books and no near-term maturities.

While the company blamed the COVID-19 pandemic for its filing, analysts noted that the company has

faced financial issues for some time. Its 2013 purchase by Ares and the Canada Pension Plan Investment

Board saddled it with $4.7 billion in debt.

Some creditors had been advocating that Hudson’s Bay, the owner of Saks Fifth Avenue, purchase

Neiman Marcus, as it had tried to do in the past. That option now seems highly unlikely with

recent reports that Hudson’s Bay is having financial issues and seeking additional cash.

There’s also the thorny issue of the company’s 2014 purchase of MyTheresa, the luxury e-tailer based in

Germany. In 2016, the site was transferred to a company affiliate, raising objections from creditors, who

said the transfer improperly benefited the company’s two owners.

Earlier this month, U.S. Bankruptcy Judge David Jones, following a contentious six-hour hearing on the

matter, ruled that Neiman’s creditors committee should investigate the transfer, according to The Dallas

Morning News.

The company’s fleet includes 43 Neiman Marcus stores, two Bergdorf Goodmans, and 22 Last Call

stores, the off-price store that announced its plans to close in March.

As has now become standard in retail bankruptcies, several companies with consigned merchandise—

including many jewelry manufacturers—filed claims asserting their rights to consigned goods.

In response, Neiman Marcus said it has amended its final plan to specify that “all merchandise consigned

and delivered to the debtors by a valid consignor shall not constitute property of the Debtors’ estate,

and will not be subject to any liens.”

It noted that all consignors will be considered valid, unless otherwise challenged, and that all valid

consignors have the right to request that merchandise be returned, rather than sold.

(Image courtesy of Neiman Marcus)

Follow JCK on Instagram: @jckmagazine

Follow JCK on Twitter: @jckmagazine

Follow JCK on Facebook: @jckmagazine

FEDERAL RESERVE statistical release

G.17 (419) For release at 9:15 a.m. (EDT)June 16, 2020

INDUSTRIAL PRODUCTION AND CAPACITY UTILIZATION

Total industrial production increased 1.4 percent in May, as many factories resumed at least partial

operations following suspensions related to COVID-19. Even so, total industrial production in May was

15.4 percent below its pre-pandemic level in February. Manufacturing output—which fell sharply in March and

(over)

Industrial Production and Capacity Utilization: SummarySeasonally adjusted

2012=100 Percent change2019 2020 2019 2020 May ’19 to

Industrial production Dec.r Jan.r Feb.r Mar.r Apr.r Mayp Dec.r Jan.r Feb.r Mar.r Apr.r Mayp May ’20

Total index 109.7 109.2 109.4 104.4 91.3 92.6 -.4 -.4 .1 -4.6 -12.5 1.4 -15.3Previous estimates 109.6 109.1 109.3 104.3 92.6 -.4 -.5 .1 -4.5 -11.2

Major market groups

Final Products 103.3 101.9 102.8 96.6 81.9 85.2 -.8 -1.4 .9 -6.0 -15.2 3.9 -17.3Consumer goods 105.5 104.6 105.8 99.5 86.9 90.3 -1.1 -.9 1.2 -5.9 -12.7 3.9 -14.0Business equipment 101.3 98.4 98.1 90.4 69.6 73.7 -.5 -2.8 -.4 -7.8 -23.0 5.8 -27.1

Nonindustrial supplies 108.6 109.4 109.8 104.3 91.9 93.5 .2 .7 .3 -5.0 -11.9 1.8 -13.6Construction 117.5 120.2 120.1 114.9 101.3 102.9 1.0 2.2 -.1 -4.3 -11.9 1.6 -11.2

Materials 115.2 115.3 114.7 111.1 99.4 98.6 -.1 .1 -.6 -3.2 -10.5 -.8 -14.0

Major industry groups

Manufacturing (see note below) 105.1 105.0 105.0 99.4 84.0 87.2 .2 -.1 .0 -5.3 -15.5 3.8 -16.5Previous estimates 105.1 104.9 104.9 99.1 85.5 .2 -.1 .0 -5.5 -13.7

Mining 133.8 135.4 133.2 130.7 122.7 114.3 .9 1.2 -1.6 -1.9 -6.1 -6.8 -14.1Utilities 103.4 98.6 102.2 99.1 99.1 96.8 -5.7 -4.7 3.6 -3.1 .1 -2.3 -8.0

CapacityPercent of capacity growth

Average 1988- 1990- 1994-1972- 89 91 95 2009 2019 2019 2020 May ’19 to

Capacity utilization 2019 high low high low May Dec.r Jan.r Feb.r Mar.r Apr.r Mayp May ’20

Total industry 79.8 85.1 78.8 85.0 66.7 77.8 77.2 76.8 76.8 73.2 64.0 64.8 1.7Previous estimates 77.2 76.7 76.7 73.2 64.9

Manufacturing (see note below) 78.2 85.5 77.3 84.6 63.7 75.4 75.3 75.1 75.1 71.1 60.0 62.2 1.1Previous estimates 75.2 75.1 75.0 70.8 61.1

Mining 87.2 86.3 84.3 88.6 78.3 91.3 89.2 90.2 88.5 86.6 81.2 75.4 3.9Utilities 85.2 93.2 84.7 93.2 78.2 77.2 74.8 71.1 73.5 71.1 70.9 69.1 2.8

Stage-of-process groups

Crude 86.2 87.8 84.7 90.0 76.4 89.1 87.9 88.4 87.2 85.4 79.9 76.1 3.0Primary and semifinished 80.3 86.4 78.1 87.8 63.9 76.0 74.9 74.5 74.8 71.0 62.2 63.2 1.4Finished 76.7 83.3 77.3 80.6 66.5 74.4 74.6 73.8 74.0 70.0 58.6 61.3 1.5

r Revised. p Preliminary.Note. The statistics in this release cover output, capacity, and capacity utilization in the U.S. industrial sector, which is defined by the Federal Reserve to comprisemanufacturing, mining, and electric and gas utilities. Mining is defined as all industries in sector 21 of the North American Industry Classification System (NAICS);electric and gas utilities are those in NAICS sectors 2211 and 2212. Manufacturing comprises NAICS manufacturing industries (sector 31-33) plus the logging industryand the newspaper, periodical, book, and directory publishing industries. Logging and publishing are classified elsewhere in NAICS (under agriculture and information,respectively), but historically they were considered to be manufacturing and were included in the industrial sector under the Standard Industrial Classification (SIC)system. In December 2002 the Federal Reserve reclassified all its industrial output data from the SIC system to NAICS.

1

April—rose 3.8 percent in May; most major industries posted increases, with the largest gain registered by motor

vehicles and parts. The indexes for mining and utilities declined 6.8 percent and 2.3 percent, respectively. At

92.6 percent of its 2012 average, the level of total industrial production was 15.3 percent lower in May than it

was a year earlier. Capacity utilization for the industrial sector increased 0.8 percentage point to 64.8 percent in

May, a rate that is 15.0 percentage points below its long-run (1972–2019) average and 1.9 percentage points

below its trough during the Great Recession.

Market Groups

The major market groups posted broad-based gains in their production indexes in May, but each remained

well below its pre-pandemic level. The index for consumer goods rose 3.9 percent, led by a significant rebound

for automotive products.1 The production of business equipment rose 5.8 percent and was boosted by a

substantial increase in transit equipment as most factories producing motor vehicles and civilian aircraft

reopened. The indexes for defense and space equipment, construction supplies, and business supplies also

recorded gains. The output of materials decreased 0.8 percent, as the production of energy materials was held

down by declines related to oil extraction that more than offset increases in the indexes for durable and

nondurable materials.

Industry Groups

Manufacturing output rose 3.8 percent in May, but it was still 16.9 percent below its pre-pandemic level

in February. The index for durable manufacturing increased 5.8 percent in May; the most sizable gain among its

components was for motor vehicles and parts, where output rose substantially but also remained more than

60 percent below its February level. Durable goods industries that recorded production increases between

8 percent and 10 percent include nonmetallic mineral products, aerospace and miscellaneous transportation

equipment, and furniture and related products. The index for nondurables rose 2.1 percent, with advances of

around 10 percent or more for textile and product mills, for apparel and leather, for printing and support, and for

plastics and rubber products. The output of other manufacturing (publishing and logging) moved up 2.5 percent.

The output of utilities fell 2.3 percent in May, as both gas and electric utilities posted losses. Mining

output dropped 6.8 percent, with declines in nearly all categories. After falling nearly 28 percent in April, the

index for oil and gas well drilling declined almost 37 percent further in May and was more than 63 percent below

its year-earlier level. In addition, the index for crude oil extraction has fallen about 5 percent in each of the past

two months.

Capacity utilization for manufacturing in May was 62.2 percent, 2.2 percentage points higher than in

April but 1.5 percentage points below its recession trough of June 2009. The operating rate for durable

manufacturing increased 3.1 percentage points in May to 57.1 percent but remained below its 2009 low. Capacity

utilization for nondurables rose 1.4 percentage points to 68.5 percent, slightly below its 2009 low.

1The increase of 81.9 percent for automotive products in May was relative to a very low level in April, which suppressed its contribution to the growth in the index for

consumer goods. A further explanation of the effect on aggregate growth rates from sharp changes in individual indexes is available on the Federal Reserve’s website at

https://www.federalreserve.gov/releases/g17/g17 technical qa.htm#rateofchangecalculation.

2

Note: The shaded areas are periods of business recession as defined by the National Bureau of Economic Research (NBER).

1970 1975 1980 1985 1990 1995 2000 2005 2010 2015 202025

50

75

100

125

150

175

25

50

75

100

125

150

175

Capacity

Production

Total

Manufacturing

1. Industrial production, capacity, and utilization

Ratio scale, 2012 output = 100

1970 1975 1980 1985 1990 1995 2000 2005 2010 2015 202060

70

80

90

100

60

70

80

90

100

Utilization

Percent of capacity

Note: The shaded areas are periods of business recession as defined by the National Bureau of Economic Research (NBER).

2016 2018 202080

88

96

104

112 Production: 2016 to present

4

2. Industrial production and capacity utilization

Note: The shaded areas are periods of business recession as defined by the National Bureau of Economic Research (NBER).

2000 2005 2010 2015 202060

70

80

90

100

110

120

130

60

70

80

90

100

110

120

130

Durable

Nondurable

Consumer goods Ratio scale, 2012=100

2000 2005 2010 2015 202050

70

90

110

50

70

90

110

Defense and Space

Business

Equipment Ratio scale, 2012=100

2000 2005 2010 2015 202070

80

90

100

110

120

130

140

70

80

90

100

110

120

130

140

Other business

Construction

Nonindustrial supplies Ratio scale, 2012=100

2000 2005 2010 2015 202070

80

90

100

110

120

130

140

70

80

90

100

110

120

130

140

Non-energy

Energy

Industrial materials Ratio scale, 2012=100

2000 2005 2010 2015 202055

60

65

70

75

80

85

90

55

60

65

70

75

80

85

90

Excluding utilities

Primary and semifinishedprocessing

Capacity utilization Percent of capacity

2000 2005 2010 2015 202055

60

65

70

75

80

85

90

95

55

60

65

70

75

80

85

90

95Crude processing

Finished processing

Capacity utilization Percent of capacity

5

3. Industrial production of selected industries

Notes: High-technology industries are defined as semiconductors and related electronic components (NAICS 3344), computers (NAICS 3341), and communications equipment (NAICS 3342). The shaded areas represent periods of business recession as defined by the NBER.

1975 1980 1985 1990 1995 2000 2005 2010 2015 202040

45

50

55

60

70

80

90

100

110

120

Excludinghigh-technology

industries

Total IP

Industrial production Ratio scale, 2012 output = 100

1975 1980 1985 1990 1995 2000 2005 2010 2015 202035

40

45

50

60

70

80

90

100

120

140

Non-Energy

Energy

Industrial production Ratio scale, 2012 output = 100

1975 1980 1985 1990 1995 2000 2005 2010 2015 202020

40

60

80

100

120

140

Motor Vehiclesand Parts

Industrial production Ratio scale, 2012 output = 100

6