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Syracuse University athletics switches healthcare partner
Upstate University Hospital will be a sponsor for the school's sports.
Syracuse University, Upstate Medical University Hospital Announce Landmark Athletics Healthcare Partnership
SUNY Upstate will become the official and exclusive hospital of Syracuse Athletics under a comprehensive sports medicine and marketing agreement.
Syracuse University wants you to know its Center for the Creator Economy means business
Syracuse University hosted its second annual 'Cuse Creator Con, highlighting content creation as a multi-billion dollar industry.
New Board Members and Leadership Team at OH Foundation
The Oswego Health Foundation has announced the appointment of two new members to its board of directors, along with new officers who will lead the foundation as it continues its mission of strengthening healthcare in the communities served by Oswego Health. Joining the board are: [caption id=attachment_11136 align=alignleft width=180] Susan Brannan Cole[/caption] • Susan Brannan Cole. She is a public affairs, marketing and communications leader with more than 20 years of experience. She serves as regional manager of external affairs for National Grid in Central New York. Cole also brings significant healthcare communications experience, having spent several years at Upstate Medical University in media relations, digital strategy and public engagement. She previously held leadership roles in communications and government affairs at Novelis and Constellation in Oswego. A graduate of SUNY Oswego, she is passionate about strengthening Central New York communities and supporting initiatives that improve quality of life across the region. [caption id=attachment_11129 align=alignright width=150] Rich Baldwin[/caption] • Rich Baldwin. He serves as director of marketing and business development at King + King Architects, where he leads the firm’s marketing, communications and business development initiatives. Baldwin has remained actively involved in community and nonprofit organizations, including previously serving on the board of regents at Le Moyne College. He has also supported community initiatives through organizations including the Onondaga Historical Association and Father Champlin’s Guardian Angel Society. New leadership at the foundation are: • William W. “Bill” Crist will chair the Oswego Health Foundation. He brings more than 40 years of experience in education, from classroom teacher to superintendent of schools. He retired in 2023 from the Catholic Schools of the Diocese of Syracuse and remains deeply engaged in the community through numerous nonprofit and volunteer boards. He also serves as chairman of the Sanctuary Advisory Board for the proposed Lake Ontario National Marine Sanctuary. • Heather Sunser will serve as vice chair. Sunser is a financial services practice group leader at Barclay Damon LLP, where she focuses primarily on real estate law, institutional lending, land use and municipal compliance. A graduate of Syracuse University College of Law, she is also active in community service, volunteering with Vera House Legal Clinic, Habitat for Humanity and the Volunteer Lawyers Project of Onondaga County. She serves on the Board of Trustees of the Onondaga County Bar Foundation. • Darcy Antonucci will be the foundation’s treasurer. Antonucci serves as comptroller for Broadwell Hospitality Group, overseeing the financial functions of nine growing corporations as well as the company’s administrative departments. She brings extensive experience in finance, human resources and business operations, along with a strong record of community leadership. Antonucci has served on the Compass Credit Union board of directors and is an active member of the Trinity Catholic School Board. She has also been involved with the Oswego Health Foundation Gala Committee since 2018. • Attorney Rachael A. Dator will serve as secretary. Dator serves as administrator of the Oswego County Assigned Counsel Program, where she oversees grant funding, budgeting and program operations. With more than a decade of legal experience, she has served as an assistant district attorney, court attorney and legal counsel to municipalities and social services organizations. Dator brings extensive knowledge of law, governance and nonprofit operations to her role with the foundation.
SPECIAL REPORT: Tough Business
A string of vacant restaurant buildings shows that many restaurants in the region are struggling — and several are closing By Stefan Yablonski [caption id=attachment_11132 align=alignright width=401] Smokey Bones Bar & Fire Grill on Route 31 in Clay closed its doors in April. It had been in operation since at least 2008.[/caption] By their nature, most restaurants have a limited life. An astonishing 60% go out of business within three years of opening, largely due to fundamental flaws in the planning of the operation. But even restaurants that experience years of success almost always face eventual closure. The restaurant business is very hard and because of both personal factors and external factors beyond anyone’s control, restaurants don’t last forever. For many restaurants, age is a big factor, according to Kenneth Walsleben, professor of practice, entrepreneurship and emerging enterprises at Syracuse University. “The owners have been at it for 20 or 25 years, if not longer, they want some time to themselves,” he said. Such was the case for Jocko’s Famous Ritz Diner in Oswego. Jocko Reitz bought the building in the late 1970s from Robert Shapiro. However, when he stepped away from the business, it eventually closed. [caption id=attachment_11142 align=alignright width=402] For nearly 80 years, Vona’s Restaurant passed through three generations of family in Oswego. It closed its doors on Dec. 31, 2025.[/caption] For nearly 80 years, Vona’s passed through three generations of family in Oswego. Vona’s Restaurant officially closed its doors on Dec. 31, 2025, when no family member wanted to take over. It is on the market. The Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026. The restaurant faced multiple temporary health department closures in 2024 and 2025 due to persistent fruit fly and foundation pest issues. Management posted a final closure notice on the doors in mid-April 2026 and the building was put up for sale. The same pattern has been happening in Onondaga County. The big building once used by Smokey Bones Bar & Fire Grill on Route 31 in Clay remains empty, more than six months after the restaurant closed its doors in April. It had been in operation since at least 2008. [caption id=attachment_11130 align=alignright width=401] Ruby Tuesday in Oswego operated for about two decades before permanently closing in April 2026.[/caption] Just down the road from Smokey Bones, the popular Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty. Other very popular restaurants in the northern suburbs of Syracuse have recently closed. Among them, Fireside by the River in Baldwinsville and Primo Nestico’s Bistro Bar in North Syracuse. “I haven’t really paid attention to the Syracuse area. There has always been some turnover, but there probably has never been a tougher time to be a restauranter than now. It’s just brutal,” Walsleben said. In the first year, roughly 20% to 25% of restaurants close or change hands, according to the National Restaurant Association. [caption id=attachment_11122 align=alignright width=401] Outback Steakhouse closed in August 2024. Another restaurant took its place, La Cocina Mexican Restaurant, but it closed shortly after. The building sits empty.[/caption] “Depending on what statistics you look at, you’ll find that any business has a high mortality rate in the first year. That is just the nature of entrepreneurship,” Walsleben said. “There are certain ones that are getting hit hard while others are more fruitful. “And when you look at the restaurant industry you have to factor in labor which is a large part — typically a third of your expenses — and those costs are going up. And there is always turnover which means investing money to train people. Then you’ve got food costs, which is also a third of the typical restaurant budget. Since the pandemic labor has gone up 41%, food costs have gone up 35%. That’s a big tight squeeze righty there. That’s two-thirds of your budget that has gone up 35% to 40% in the last few years. And then the only way you can make that work is to raise the prices.” The National Restaurant Association reports menu prices are up 36% since February of 2020. In a survey released by the association, more than eight in 10 restaurant owners reported that their food, beverage and labor costs are now higher than before the pandemic. You have to deal with the reality of are the customers willing to pay for that? Walsleben added. Restaurants historically have very thin margins; their profit margin is about 5%. “You have a third that goes into food, a third that goes into labor and about 28%, 29% that goes into everything else — overhead, insurance etc. So that brings you down to your 5% leftover,” he said. “Everything is going up. Customer expectations are going up and people aren’t going to spend that much more. So, you have a tight squeeze here,” Walsleben continued. “Restaurants who use delivery apps, they pay a fee to those guys. Those guys don’t work for free. So, you can kind of see where the squeeze comes from.” Stuck in the middle There are pockets of opportunity; the two extremes of the market can make a profit. But the middle gets squeezed out. “If you are a low-end fast-food kind of place, there is room for that. People have changed their budgets. They are still going out, but they are not spending more,” according to Walsleben. “The high end remains positive. If you have a restaurant that brings a specific experience … a great food product or you are catering to high end customers who aren’t so budget conscious, those patrons are going to expect a high-end experience. They expect excellent food every time. They are expecting excellent service. If you can meet those expectations there is room for you at the top. It’s just the guys in the middle are getting the squeeze from both ends. Tough competition, customer expectations, costs are up. Menu items, you can’t raise the prices as much as you need to. That is why you are seeing a lot of restaurants baling out.” The ones that can adapt quickly are the ones who are doing OK. “Success is heavily dependent on the strength of a restaurant’s concept development and the planning of its execution. Eventually things aren’t always new. Things change. So, if you are in the restaurant business you have got to change your menu — keep things new, fresh and update your meals. It is very fickle industry. One year carbs are out, the next year berries are out. Everybody’s diet changes — constantly chasing the latest phase. You have got to adjust your menu and move with those modifications. If you have a static menu that you have used the last couple years that hasn’t changed except for the pricing, you’ve got a problem,” he said. A lot of times these buildings are singular purpose, he added. “You have a commercially viable kitchen and you got a seating area. There is not a lot of other businesses that cater to that type of a layout. So, it’s pretty common to see another restaurant slide in,” he said. One of the things a banker learns early on is you don’t lend money to restaurants … because they fail so quickly. It is very hard to predict who the winners will be. So, if you are a restaurant in addition to all the other challenges, it is very difficult to get loans, according to Walsleben. “You might work really well in the kitchen. But that doesn’t mean you are a great businessperson,” he said. “Restaurants can fail because the owner didn’t know how to manage things properly. There are a lot of challenges. “There is opportunity at the high end and the low end. But in the middle, that’s the death valley. There are just so many things working against you. You really need to have something that will pull people in and continue to pull people in because you to constantly have to change. Think about a theme and a product that is unique to the area people don’t travel that far these days you have to be able to deliver it in an innovative fashion and keep updating to keep people coming in the door.” Out of Business? How Fast? Do nine out of 10 restaurants fail in their first year, as commonly claimed? No. Survival analysis of 1.9 million longitudinal microdata for 81,000 full-service restaurants in a 20-year U.S. Bureau of Labor Statistics non public census of business establishments in the western US shows that only 17% of independently owned full-service restaurant startups failed in their first year, compared with 19% for all other service-providing startups, according to ResearchGate. The median lifespan of restaurants is about 4.5 years, slightly longer than that of other service businesses (4.25 years). However, the median lifespan of a restaurant startup with 5 or fewer employees is 3.75 years, slightly shorter than that of other service businesses of the same startup size (4.0 years). What Makes a Restaurant Successful? Opening and maintaining a successful restaurant is not as easy as creating a great menu and serving excellent food. It takes more than that, according to local restaurant owners who have been in business for decades in the region. They all agree that there are some guidelines to running a successful restaurant. • Quality food: Successful restaurants know exactly what they serve and who they serve it to. Delivering the same great taste every single time builds loyal customers. • Smooth operations: Friendly greetings and attentive staff make guests feel welcome from the moment they walk in. Hiring staff for personality and training for skill ensures reliable, caring service. • Smart marketing: Exceptional food and experiences naturally get people talking and sharing online. Word of mouth can help entice customers. Consistent social media and targeted advertising brings in new and repeat guests also. The menu is what keeps patrons coming back to Mimi’s Diner in Fulton, located at 201 N. Second St. “We locally source our produce and our meats. Our chicken and biscuits is a popular, popular special,” said Richard Tagliareni, the third-generation owner and general manager. “It’s all homemade. We have consistently served quality food.” His grandfather started the business more than 55 years ago. Mimi’s is engrained in the community. They cater to the community and are very involved in everything from the schools to local events. The first Mimi’s Drive-In opened in Mexico. Then a second in Oswego and then Fulton. Fulton’s Mimi’s is the only one left. “The last couple of weeks have been kind of slower than normal. October is usually a busier month for us People will start coming back around again. Also, the price of gas is affecting some things,” Tagliareni added. “We try to keep our prices in line. You go out to eat, you’re going to spend about a hundred bucks or so for two people for dinner. You come here to Mimi’s you are probably for two people for dinner it’s between $50 and $60. We are trying to keep our prices in line. We did have to increase our prices a little bit but things are looking OK.” For the Press Box, 29 E. First St., Oswego, it’s also about great food and a family atmosphere. “Our sports bar and restaurant was established in 1984,” said Alison Canale Scanlon, manager. “I think putting the time into everything makes a big difference and treating people like family when they walk into your restaurant. That’s how we have always operated since 1984.” “It’s the family oriented aspect,” she added. “Consistency, quality and presentation of our food — that’s the secret to a successful restaurant. We try to be very consistent with it. We treat people like family when they come in; because we know how we want to be treated when we go to a restaurant. We treat people the same or better.”
YouTube overtakes TV as top source of political news, study finds
The Center for the Creator Economy at Syracuse University—the nation's first academic center dedicated to the advancement of interdisciplinary academics, independent research, policy engagement and support ...
SU Art Museum 'Space and the Sacred' contrasts religion, science
The Syracuse University Art Museum's latest exhibit showcases pieces by Letterio Calapai that explore space and Catholicism.
Apex Entertainment Welcomes Garrett Holman as First Soccer Player in its NIL Program with Syracuse University
Orange Defender Joins Roster of Athletic Standouts as Apex Expands Its Multi-Year Commitment to Syracuse Athletics
Conor Sen: This demographic cliff is reshaping universities. Cities are next
An undergraduate enrollment shortfall at Syracuse University is the latest sign that long-forecast demographic pressures are taking their toll on large and well-known institutions, too. Syracuse laid blame on the
Politics: What Donald Trump’s Defense Policy Means For Black Service Members
Black Americans serving in the U.S. military have long lived with a great contradiction. The country they’re fighting to protect is the same one that’s failed to serve and protect them.Despite this, Black Americans continue to enlist. There are over 350,000 Black active duty and select reserve members and more than 2.4 million Black veterans. That’s according to the Institute for Veterans and Military Families at Syracuse University.This year, Defense secretary Pete Hegseth has blocked or delayed the promotions of more than a dozen Black and female senior officers. He’s also dismissed several high-ranking Black and female officers, according to The Atlantic. This comes amid the second Trump administration’s aggressive rollback of programs and policies connected to diversity, equity and inclusion.Black military members have always battled discrimination. But for some, this is a step too far in the wrong direction. So, what does their future hold? And what does it mean for the U.S. military?Find more of our programs online. Listen to 1A sponsor-free by signing up for 1A+ at plus.npr.org/the1a.
Mathematical Business: Louis Rusconi
Louis Rusconi said he wasn’t even supposed to go to Wake Forest. Originally committed to Syracuse University, Rusconi received a call from Wake Forest on July 13, 2022, that would change his life forever. “I remember getting that call,” Rusconi said. “It was one of the best things that ever happened to me, honestly, and...
LaunchPad Student Start-Ups Win in the New York Business Plan Competition
Three Syracuse University Libraries’ LaunchPad student start-up teams won prizes in the finals of the New York Business Plan Competition (NYBPC), powered by Upstate Capital Association of NY, held in Albany on April 22. Celes Buffard ’27 (School of Information Studies), founder of SecondWave, won the $10,000 first prize in the learn, work and live category. SecondWave combines financial liter...
Seniors: John Lemp, 70
Has been working for more than 50 years in the business — M. Lemp Jewelers in Syracuse — that his great-grandfather started in 1890 By Mary Beth Roach Don Lemp owns and represents the fourth-generation of the family business, M. Lemp Jewelers, but he still calls himself “a counter guy.” “I love interacting with couples. It’s a wonderful business. You’re celebrating marriages, engagements, births, anniversaries — all these different significant moments that people invite you into their lives for whatever brief period of time it might be to help them celebrate whatever their important occasion is,” he said. This is one of several reasons why Lemp, at 70, has been working for more than 50 years in the business that his great-grandfather started in 1890. Always located in the downtown Syracuse area, the store has been situated in the building that the family owns on East Fayette and Warren streets since 1971. He jokes that he’s been in the business so long he is now selling engagement rings to the second generation in some families. He also loves the opportunity to learn about the ever-changing industry and gemstones. “You have to know not only diamonds, but all the colored stones, from A to Z, from andalusite to zircons,” he said. Lemp said he had originally thought he wanted to become an attorney, but while working part-time in the store while attending college at Syracuse University, he decided to follow in the family business. His father, Walter D. Lemp Sr., and his mother tried to discourage their son from pursuing retail, reminding him of the hectic hours and lifestyle intrinsic in this business. But the younger Lemp [whose full name is Walter D. Lemp Jr.] prevailed. So, over the years, father and son got to work together in the family business for 35 years. And while many other jewelers retreated from downtown to suburban malls in the 1970s, the Lemps decided to stay downtown. And it’s a decision that Lemp Jr. feels it has worked out well. As he explained, downtown Syracuse is seeing a rebirth. One website, Point2Home.com, has noted that more than 6,000 people live there and the median income is about $62,000. In addition, according to the website that Lemp built years ago, the store can cater to customers throughout the country. His customers, whether from across the country or across Onondaga County, are just one reason that Lemp stays engaged in the business. His employees, the opportunity to continue to learn in an industry, and the challenge to continue to improve business are all other reasons, he noted. He’s also been able to travel to India to buy diamonds and he enjoys buying and selling estates. “I’d rather gallop in the corral than ride into the sunset,” Lemp said.
NBC Sports Broadcaster Mike Tirico ’88 to Speak at Commencement
The ‘Sunday Night Football’ play-by-play voice and NBC Olympics primetime host, who began his broadcasting career at Syracuse University's own WAER-FM, will address graduates May 10.
2027 RB Sa’Nir Brooks commits to Syracuse
Syracuse has landed a commitment from St. Frances Academy three-star running back Sa’Nir Brooks. The Aliquippa, Pa. native announced his decision on Saturday evening via social media: I”’m beyond grateful to announce that I’m committing to Syracuse University,” Brooks wrote on X. “Thank you Coach Fran and the Syracuse coaching staff for the opportunity to […]
Syracuse University’s ‘Shark Tank’ class aims to connect cash-hungry startups with investors
The class teaches students what investors are looking for and how to vet a new business.