Panini’s in Syracuse set for renovations after change in ownership

SYRACUSE — The new owners of Panini’s restaurant, a quick-service eatery in downtown Syracuse, are planning renovations and a menu makeover later this fall.

Steven and Joanne Bianco acquired the 75-seat restaurant on April 17, and took over its operations three days later, Steve Bianco says. He declined to disclose terms of the sale.

The 2,800-square-foot restaurant is located at 224 Harrison St, between Hotel Syracuse and the Oncenter War Memorial Arena.

The couple’s plans for the eatery include the installation of a wood-fire stove in the kitchen — where most of the construction will take place — that would be on display to the dining area. The stove would also be used to help make the additions to Panini’s menu, including artisan pizzas, breads, and other baked goods, Steve Bianco says.

“My goal is to gear towards more of a Tuscan-style café,” he says.

Panini’s currently serves breakfast and lunch and is open weekdays from 8 a.m. to 4 p.m. Its menu features bagel sandwiches, gourmet Panini sandwiches, signature sandwiches, as well as muffins, soups, salads, desserts, and espresso.

Many of the best-selling sandwiches will remain on the menu after the renovations, Bianco says. He is unable to specify which ones.

The owners also want to add beer and wine to the menu, and are working toward attaining the proper licenses, although that cannot be finalized until after renovations are complete, Bianco says. He is unsure how many beer and wine options the restaurant will carry, but he says he would like the focus to be on local wines, and on having a good selection of craft and domestic beers.

Bianco is establishing a budget for the renovations, which he projects will cost between $5,000 and $10,000. He is undecided on whether he and his wife will seek financing to help cover the cost.

Drawings for the planned renovations are currently being generated with the help of architect Jerry Ferro, according to Bianco. Once that is complete, and Bianco has a budget set, he will bring the plans to the Onondaga County Health Department, which will decide what construction can be done while the restaurant remains open, according to Bianco.

It’s possible the restaurant will have to close for a period due to health risks associated with construction, such as dust getting in customers’ food, Bianco says. But he hopes to stay open throughout the process.

“I wanted to be ready for the [Syracuse] Crunch [hockey] season, but that’s obviously not going to happen,” Bianco says, adding that he hopes to complete the renovations before the end of 2015.

The restaurant is staffed by four employees — two full-time and two part-time — including Bianco, who manages its daily operations. After the renovations are complete and a wine and beer menu has been added, Bianco expects he will hire two more part-time employees.

Bianco adds that he would like to generate a 10 to 20 percent increase in daily sales, and ramp up the restaurant’s catering services.

“I want to focus a little bit more on that so we can try to get our name out there a little but more,” he says.

Why the changes

Bianco says Panini’s is the first business he and his wife have owned. She has worked in the hotel industry for the past 24 years, and intends to continue dong so for a few more years while he runs the restaurant. Bianco says she helps behind the scenes with social media and marketing efforts.

Bianco says he left a job in hospital management (he declined to say at what hospital) to manage Panini’s. “It was just very stressful for me, and I just needed a change,” he says. Panini’s, he adds, “was the right place at the right time.”

He found out that its prior owners, Dennis and Katie Yost, were seeking a buyer for the restaurant through a family member. “This has always been my passion. I have a culinary degree from Paul Smith’s [College],” Bianco says.

The timing of the Hotel Syracuse reopening played a big part in the Biancos’ decision to acquire the restaurant as well.

“With the Hotel Syracuse being right across the street, and it being named the official hotel of the [county] convention center, it also creates a footpath where people walk by us,” Bianco says. Panini’s is located directly between the two facilities. “That’s going to be huge for when teams come to town, when big shows come to town, sporting events, all of that.”

To take advantage of Panini’s location, Bianco says they have begun keeping its doors open into evening on days when special events are held at the Oncenter War Memorial Arena, and plan to do so during Syracuse Crunch home games as well.

The couple is also considering staying open until 7 p.m. or later Wednesdays through Fridays for a happy hour, but that isn’t set in stone, he says.

Bianco says he has first-choice rights to an unused space connected to Panini’s should the couple choose to expand the restaurant. He estimates the space is about 1,200 square feet in size, he estimates.

The Biancos intend to hold a grand reopening ceremony after the remodeling has been completed.

SYRACUSE — The new owners of Panini’s restaurant, a quick-service eatery in downtown Syracuse, are planning renovations and a menu makeover later this fall.

Steven and Joanne Bianco acquired the 75-seat restaurant on April 17, and took over its operations three days later, Steve Bianco says. He declined to disclose terms of the sale.

The 2,800-square-foot restaurant is located at 224 Harrison St, between Hotel Syracuse and the Oncenter War Memorial Arena.

The couple’s plans for the eatery include the installation of a wood-fire stove in the kitchen — where most of the construction will take place — that would be on display to the dining area. The stove would also be used to help make the additions to Panini’s menu, including artisan pizzas, breads, and other baked goods, Steve Bianco says.

“My goal is to gear towards more of a Tuscan-style café,” he says.

Panini’s currently serves breakfast and lunch and is open weekdays from 8 a.m. to 4 p.m. Its menu features bagel sandwiches, gourmet Panini sandwiches, signature sandwiches, as well as muffins, soups, salads, desserts, and espresso.

Many of the best-selling sandwiches will remain on the menu after the renovations, Bianco says. He is unable to specify which ones.

The owners also want to add beer and wine to the menu, and are working toward attaining the proper licenses, although that cannot be finalized until after renovations are complete, Bianco says. He is unsure how many beer and wine options the restaurant will carry, but he says he would like the focus to be on local wines, and on having a good selection of craft and domestic beers.

Bianco is establishing a budget for the renovations, which he projects will cost between $5,000 and $10,000. He is undecided on whether he and his wife will seek financing to help cover the cost.

Drawings for the planned renovations are currently being generated with the help of architect Jerry Ferro, according to Bianco. Once that is complete, and Bianco has a budget set, he will bring the plans to the Onondaga County Health Department, which will decide what construction can be done while the restaurant remains open, according to Bianco.

It’s possible the restaurant will have to close for a period due to health risks associated with construction, such as dust getting in customers’ food, Bianco says. But he hopes to stay open throughout the process.

“I wanted to be ready for the [Syracuse] Crunch [hockey] season, but that’s obviously not going to happen,” Bianco says, adding that he hopes to complete the renovations before the end of 2015.

The restaurant is staffed by four employees — two full-time and two part-time — including Bianco, who manages its daily operations. After the renovations are complete and a wine and beer menu has been added, Bianco expects he will hire two more part-time employees.

Bianco adds that he would like to generate a 10 to 20 percent increase in daily sales, and ramp up the restaurant’s catering services.

“I want to focus a little bit more on that so we can try to get our name out there a little but more,” he says.

Why the changes

Bianco says Panini’s is the first business he and his wife have owned. She has worked in the hotel industry for the past 24 years, and intends to continue dong so for a few more years while he runs the restaurant. Bianco says she helps behind the scenes with social media and marketing efforts.

Bianco says he left a job in hospital management (he declined to say at what hospital) to manage Panini’s. “It was just very stressful for me, and I just needed a change,” he says. Panini’s, he adds, “was the right place at the right time.”

He found out that its prior owners, Dennis and Katie Yost, were seeking a buyer for the restaurant through a family member. “This has always been my passion. I have a culinary degree from Paul Smith’s [College],” Bianco says.

The timing of the Hotel Syracuse reopening played a big part in the Biancos’ decision to acquire the restaurant as well.

“With the Hotel Syracuse being right across the street, and it being named the official hotel of the [county] convention center, it also creates a footpath where people walk by us,” Bianco says. Panini’s is located directly between the two facilities. “That’s going to be huge for when teams come to town, when big shows come to town, sporting events, all of that.”

To take advantage of Panini’s location, Bianco says they have begun keeping its doors open into evening on days when special events are held at the Oncenter War Memorial Arena, and plan to do so during Syracuse Crunch home games as well.

The couple is also considering staying open until 7 p.m. or later Wednesdays through Fridays for a happy hour, but that isn’t set in stone, he says.

Bianco says he has first-choice rights to an unused space connected to Panini’s should the couple choose to expand the restaurant. He estimates the space is about 1,200 square feet in size, he estimates.

The Biancos intend to hold a grand reopening ceremony after the remodeling has been completed.