SYRACUSE — The “wholesale transformation” of Syracuse Hancock International Airport via the $62.4 million renovation project tells visitors that Syracuse is a “21st century city.”

That’s according to Howard Zemsky, president, CEO and commissioner of Empire State Development (ESD) who added, “The old airport, as you know, did not.” 

Zemsky commented during his Nov. 1 visit to the facility for a ceremony celebrating the airport’s renovations.

“You know better than I do what an archaic airport this was and what a beautiful airport it now is,” said Zemsky. 

Contractors have formally completed their work on the renovation project. 

Christina Callahan, the airport’s executive director, tell CNYBJ in an email that Salina–based C&S Companies and San Francisco, California–based Gensler handled design work for the project. C&S also served as the construction project manager, while Rochester–based LeChase Construction Services, LLC, which has an office in Syracuse, was the project’s general contractor. 

JWA Construction Management of Fayetteville served as the site representative, Callahan adds.

Of the project’s total cost, $35.8 million was provided by the state, $14.9 million came from the federal government, and $11.7 million was provided by the Syracuse Regional Airport Authority and Onondaga County, according to a release from the governor’s office. 

Airports “are key”

The redevelopment of the Syracuse airport was undertaken as part of Gov. Cuomo’s Upstate Airport Economic Development and Revitalization competition, his office said. 

Elmira Corning Regional Airport, the Greater Rochester International Airport, Ithaca Tompkins Regional Airport, Albany International Airport and the Plattsburgh International Airport are also part of the initiative, which seeks to “enhance” safety and economic development, improve operations and access, reduce environmental impact, and “create a better passenger experience.”

The airports “are key,” Cuomo said in remarks Nov. 1 at the Syracuse airport. 

“Because for tourism to come here, for new businesses to come here, for people to visit, it’s about the airport,” said Cuomo. “The airport is the new front door and you fly around this world and you see magnificent airports and then you come to the United States and our airports are all second class … The airport is no longer a place just to drop people off and pick people up. The airport is a place to do business. It’s entertainment. People land here. They get a sense right away of what Central New York is all about.”

Cuomo joined local politicians and airport officials for a ribbon cutting. They included Syracuse Mayor Ben Walsh.

“The new and improved airport will bring visitors from across the globe, contributing to New York’s booming tourist industry and continuing to move Syracuse forward,” Walsh said in his remarks.

About the project

The redesigned airport features a terminal that is 14,500 square feet larger than the original structure, with “more modern” ticketing and baggage-handling processes. Additionally, a new exterior façade allows natural light to illuminate the passenger drop-off area and a precast concrete canopy that ran along the front of the terminal has been removed. 

Two renovated glass pedestrian bridges above the passenger drop-off area give travelers with mobile airline tickets a more efficient route to their flights, allowing them to skip ticket lines. 

A Taste NY grab-and-go kiosk will “promote New York’s food and beverage producers and provide travelers the opportunity to purchase locally-made and grown snacks, such as chips, candies, apples, ice cream, and beverages,” Cuomo’s office said. 

SYRACUSE — Carrols Restaurant Group, Inc. (NASDAQ: TAST) on Nov. 6 reported a 29 percent profit increase during its third quarter ending Sept. 30.

The reported net income of $3.6 million, or 8 cents a share, was up from $2.8 million, or 6 cents, in the prior-year quarter, Carrols said in the Nov. 6 earnings report.

Syracuse–based Carrols says it is the largest Burger King franchisee in the U.S. and has operated Burger King restaurants since 1976.

Restaurant sales totaled $296.9 million, up 4.1 percent from $285.2 million in the third quarter of 2017.

Carrols reported that comparable restaurant sales increased 1.6 percent compared to a 7.5 percent increase in the prior-year quarter.

The firm estimates comparable restaurant sales were hurt by about 0.5 percent with the effects of Hurricane Florence. The company views the third quarter comparable restaurant sales increase “positively,” considering the negative impact from Hurricane Florence and the “formidable” 7.5 percent comparison from the prior year, Daniel Accordino, CEO of Carrols, said in the company’s news release. 

Carrols owned and operated 838 Burger King restaurants at the end of the third quarter of 2018. It acquired 10 additional Burger King restaurants on Oct. 2, following the end of the quarter.

Carrols posted adjusted net income of $4 million, or 9 cents per share, in the third quarter, up 15 percent from $3.5 million, or 8 cents, in the year-ago period.

Updated guidance

Carrols also updated its outlook for the remainder of 2018

The firm expects total restaurant sales in a range between $1.17 billion and $1.18 billion, including a comparable-restaurant sales increase of 3.2 percent to 3.8 percent with an increase of 0 percent to 2 percent in the fourth quarter, per its earnings report.

It previously expected a range between $1.16 billion and $1.18 billion and a comparable restaurant sales increase of 3 percent to 4 percent. 

Carrols also expects a decline in commodity costs of about 1 percent, including a 3 percent to 4 percent decrease in beef costs. It previously expected commodity costs “to be flat” with a 1 percent to 2 percent decrease in beef costs.

The firm also expects to close 10 to 15 existing restaurants, of which nine have been closed through the end of the third quarter. Its previous expectation was to close between 15 and 20 existing stores.