SYRACUSE - After nearly five years of operation in Armory Square, co-owner William (Bill) Collins wants to add a new dimension to his BC Restaurant.
"Well, we've always understood that catering is a very lucrative segment of the market," says Collins, adding that up until now, it was more important for the eatery at 247 W. Fayette St. to focus on its in-house culinary efforts.
Collins believes there is a need for more catering services in Syracuse, because he has heard that from people looking for caterers.
"They say there's just not a whole lot out there, and we feel we can fill that void at this point," he says.
Aside from two holiday parties in January 2008 and a few weddings this summer, Collins says the restaurant hasn't handled a lot of off-site catering jobs. But he feels he has the resources to handle most events.
"Well, there's really nothing we can't do," says Collins, noting he's catered events with up to 2,000 people, when he was a chef in Manhattan.
Collins employs 16 people at BC Restaurant, three-quarters of whom are full-time employees. He says adding up to 10 new employees in the next six months is "a definite possibility" but also points out any of his employees could work on a catering assignment.
Collins would like to see his catering business boost his annual revenue stream by between 25 percent and 33 percent. BC Restaurant generated $1.2 million in revenue in 2007, and Collins has a similar projection for this year, but would like catering jobs to generate an extra $300,000 to $400,000 per year.
Collins believes the client should be involved in deciding what the restaurant should serve at a catered function.
"I'm not going to send them a packet of five different menus that they can choose from with a price affiliated with each one," he says, noting BC's customized approach sets it apart from other caterers.
Collins says attention to detail is critical when preparing for any type of catering event because it might be a special moment in someone's life, such as a wedding or a 50th wedding anniversary.
The cost of a catering job will vary depending on the size and scope of the event, Collins says.
The amount of notice required depends on how big the event is going to be, says Collins. A quick lunch party at a business office would only require a few days' notice. But a much larger gathering that would include alcohol would require at least 15 days for the restaurant to get the necessary serving permits from the New York State Liquor Authority.
Collins says the restaurant will use his SUV to transport menu items to smaller gatherings. For the bigger events, he'll rent vans.
As of now, BC Restaurant would only be able to handle one catered event in a given day. Collins says it's not realistic to think the restaurant could handle multiple events on the same day and still maintain the quality of food and service it strives to achieve at the main restaurant.
Collins and his wife, Sara, took over a 2,600-square-foot space in the Hogan Block Building in the fall of 2003., before opening the restaurant in February 2004. Collins has a lease with Hogan Block Partnership. He declined to disclose themonthly lease figure.
Prior to opening BC Restaurant, Collins was a chef at restaurants in Manhattan, including Montrachet, Tribeca Grill, and the Reebok Sports Club. Sara Collins managed Nobu, a restaurant specializing in Japanese cuisine, also in Manhattan.
Upon returning to Central New York, they opened Kabuki in Skaneateles, which features Thai and Japanese cuisine, revitalized MacKenzie-Childs in Aurora, a company specializing in tableware and home furnishings, and helped design the Aurora Inn.
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