Ho ho ho, here's a drink
OUT OF CHARACTER INFORMATION
- Intent: To flesh out this character's place of business where he spends the vast majority of his time and to provide a setting for his story, along with the stories of his compatriots.
- Image Credit: Pavel Yurkevich via artstation. Inspired by the Alley Cat Amateur Theater in New York City.
- Canon: N/A
- Permissions: Member of Darkwire faction for which the City District "Seven Corners" is submitted.
- Links: Bio of the proprietor. Reference to the establishment in paragraph 7.
- Structure Name: The Blue Flame
- Classification: Modern Tavern and front for an Information Brokering business
- Location: Planet: Denon. Within the Seven Corners City District.
- Affiliation: Owned independently by
Shenn Rosham
. - Accessibility: The tavern is publicly accessible. Though advertisements are few and far between, the business is registered to the Corporate Authority of Denon and, as such, the tavern's address is listed in a local business directory on the HoloNet. The front doors of the establishment are open to the public from late morning until the early morning, only closing for approximately 4 standard hours per day.
- Description: Functioning as a fully operational tavern, the Blue Flame offers a surprising variety and quality of drink and food to its patrons for modest prices in a district often considered to be overrun by criminal ventures. The proprietor allows job postings on private holoboards which are independent of the Corporate Authority grid. The proprietor is less known as a reputable dealer of intelligence.
- Bar room - The main (considered first) floor. A long, wooden, wraparound bar with plushly padded stools is accompanied by nearby booths and couches lining the exterior wall and waist-height, interior dividing walls and railings. The booths have a single holo-emitter installed into the table with HoloNet access. A simple on/off switch is installed onto the booth's surface and all other controls are controlled via the display once the image has booted.
- Dining area - Lofted on the second floor with an exposed balcony overlooking the bar area. Tablecloth covered tables litter the semi-formal dining space. Careful sound design touches (such as subtle white noise emitters, cleverly placed carpeting, and beveled ceilings) create a far more private atmosphere despite the open space between the dining area and the bar room.
- Holoboards - posted on the first floor level in the bar room on the far wall away from the main door. These boards are independently powered and operated with no connection to Denon's local HoloNet or data servers.
- Large and small conference room - The large conference room can seat a party of twelve at a rectangular yet rounded, plasteel table. The small can seat 6 at an oval, plasteel table. The large conference room is on the second floor off of the dining area. The small conference room is on the first floor, off of the bar room.
- Kitchen and service staff areas - first floor off of the bar room. Well maintained, if not new, steel-finish kitchen equipment. Capable of being comfortably staffed simultaneously by up to two chefs and four wait staff including the bartender.
- Garage - The sub-level. Capacity of six (6) parked, standard size landspeeders (i.e. the common XP-38). Ceiling/garage door height only capable of permitting vehicles under 10 meters.
- Hydroponics lab - Lower level entrance from the garage. Maintained by a biologist friend of the proprietor. Grows fresh vegetables and herbs for the restaurant as well as housing the biologist's research material.
- Shenn's office - private off of the kitchen. No holonet device. Some paper files, mostly recipes. No safe.
Low to Medium: All entrances/exits to the building have individually operated, keypad locking mechanisms utilizing an 11 digit hexadecimal code that are routinely randomized. The doors themselves are shuttered when the establishment is closed but otherwise made out of simple transparisteel that opens via proximity sensor to any passersby. There are camera emplacements that cover the entire facility including the garage, lab, and back offices/conference rooms/staff areas. Each individual area has similar keypad locking mechanisms to their doors which are also individually operated, though the access to the kitchen and wait staff area is left open during hours of operation. There are no automated defense systems. A blaster-carrying bouncer is hired to be on duty for any rowdy patrons. Shenn does not, currently, have a rule against weapons in the establishment as he sees the area, generally, as low risk. No credits are kept on the premises past operating hours.
HISTORICAL INFORMATION
Shenn has owned the location for approximately twenty years. To Shenn's knowledge, the location had been empty for some time prior to his purchase. The asking price was incredibly low considering the bare-bones nature of the space as well as the less-than-reputable neighborhood. Renovation took two years, funded entirely by the profits from his other establishment on Trogan and what remained of his retirement income from his decorated military service. Once finished, Shenn sold his other bar, and moved his full attention to the Blue Flame. Since the tavern opened gained some notoriety for its surprising quality of food both in the bar, as take-out, and from the dining menu. Though most middle- to upper- class well-to-do citizens of Denon would avoid the location simply due to the reputation of the Seven Corners district. Imports in both foodstuffs and beverages, both alcoholic and non-alcoholic, originate from worlds where Shenn served in the military and made contacts among the local providers. Though not exactly farm-to-table, Shenn appreciates cutting out middle-men and distributors and working directly with producers.
Far less known is the work Shenn provides as an information broker. Though the Blue Flame is not technically a front for that work, the vast majority of Shenn's time is spent at his establishment, so he often meets with clients there. He does not advertise his brokering in anyway and is only sought out from word of mouth. He also is highly selective of the jobs he takes and the intel he seeks, so it is unlikely for visitors to the tavern to openly know of his side-business. Even most of the staff is unaware. Speaking of staff, there are a few mainstays, but many, especially the waitstaff, turn over regularly. (A submission for said mainstays will be forthcoming.)
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