Business

With 25 years in the auto repair business -- a career that took him from mechanic to district manager and vp of operations for other people's businesses -- Steve Getty says he's found a place he wants to put down roots, in Batavia.

Getty has acquired a former oil change and auto repair location at 4003 W. Main St. and opened up Syd's Automotive.

"It feels really good to own my own business," Getty said, "especially being where I live."

Asked what will set his business apart, he said, "quality."

"Most companies in the industry I'm in focus on the fast," Getty said. "We'll be quality first, fast second. It's still a fast oil change, but you're getting a quality oil change, quality repair work."

Photo: Getty left with Scott Levensailor, who is also working in the shop.

The Friday morning after a fire destroyed key components of the feed-making process at Baskin Livestock, one of Bill Baskin's newest hires walked into his office. He was certainly wondering if he still had a job starting Monday morning.

"I said, 'Joe,' " Baskin said, " 'Don't worry about it. Come here Monday. You've got a job.' "

Baskin hired two new workers last week and both, like his other 50 employees already on the Baskin payroll, all have jobs, he said. There will be no layoffs even though it will be months before the feed operation is fully operational again.

The feed portion of Baskin's business involves collecting waste from large bakeries operating throughout the Northeast, drying it (if it's not dry), separating it from packaging (if it's packaged) and grinding it into grain that can be used as feed for cows.

Baskin Livestock processes 1,500 tons of feed each week.

The company has hardly missed a beat since Thursday night's fire. Trucks keep bringing in waste product and Baskin has lined up agreements with three other similar operations to buy the waste Baskin collects and sell him back the finished feed, which he can then sell to his customers.

There's been some lost sales in the immediate aftermath of the fire, Baskin said, but the procurement side of the business has continued nonstop.

"Procurement is important because a place that is making cookies or donuts or cakes, if they can't get rid of their waste, they have to shut the plant down," Baskin said.

We may never know how the fire started.

The ignition point was somewhere in the area of the equipment that screens and separates material for feed.

"Was it in the fan, was it in the cyclone, was it in the compactor motor? I can't tell you, but that's where the fire started," Baskin said.

Ironically, Baskin was just four weeks from finishing the installation of new equipment that would have pretty muck taken the equipment where the fire started out of production.

"If that was the case (the new equipment in place), the part that failed, whatever part it was that failed, would not be in use," Baskin said.

Baskin hasn't sat down and totaled up the cost of the damage yet, he said, but it's probably approaching seven figures and could exceed a million dollars.

That doesn't count temporary lost sales and the big cut into profit margins while his feed is being processed in out-of-state plants.

The big unknown is how much damage the main building, the warehouse, sustained. It will take a battery of structural tests on the I-beams and foundation to determine if the building is still structurally sound.

"Our structural engineer who designed the building said it's all a function of how hot it got and how fast it cooled," Baskin said.

"You don't want to have a two-foot snowstorm," he added, "and have your roof sitting on your equipment."

The other irony of the fire, Baskin said, is it started in the screening area of the process, not with the burners.

The fire that severally damaged Baskin Livestock five years ago started in the burner and the current system is built with state-of-the-art fire-suppression technology.

If the burner detects even an errant spark it ejects the product being dryed onto a cement pad outside the building and the system is deluged with water.

"We've got so many safety features built in on the drying end because you figure you're running 1,400 or 1,500 degree burner to dry this feed, 25 million BTUs, with all kinds of opportunities for failure there, so everything is designed around that," Baskin said. "Then we've been running this (the screening area) for years without a problem and that's where the failure was."

Baskin had just climbed into bed when he got the call from an employee that there was a fire and when he and Susan looked out their window, they could see the glow.

Baskin jumped in his car and rushed to the plant. He immediately got an a skip loader and created a fire break in the warehouse, moving product on the floor away from the burners and the north side of the building to slow the opportunity for the fire to spread to those pieces of critical and expensive equipment.

When firefighters were on scene and had sufficient water supply, he implored them to fight an interior fight in the warehouse to keep the fire from spreading north, and the strategy appears to have worked.

Baskin is grateful for the support of so many people in the community, the close friends he and his wife, Susan Blackburn, have made in the 21 years they've lived here. He also praised the Bethany Fire Department in particular, but all of the departments that responded to the fire, for their hard work and dedication to their jobs.

Even his customers have set aside hard-nosed business negotiation to offer their support and express their desire to keep doing business with Baskin Livestock.

"The bakery people say we're glad you're OK because you're really important to us," Baskin said. "I've had customers say we can cut back a little bit but we really want to keep your product in our product flow. What can you so to help us get through until you're back full steam? It's gratifying that at the end, after you're done fighting over price, fighting over product, there's that kind of concern."

He's told his employees not to worry about their jobs, that Baskin Livestock will be a bigger and better company once the plant is fully functional again.

Baskin estimates the plant will be 75 percent operational by Christmas and up to 100 percent by March 1.

In an interview Monday, Bill Baskin was all business talking about his business, but when asked what was different or what was the same about this fire and the fire five years ago, Baskin said there was a key similarity between the two fires -- and this is when he got a tad emotional -- that nobody was hurt.

"I couldn't have been through it once, much less twice if anybody got hurt," Baskin said. "The rest of it can be replaced. It can be rebuilt and be bigger and better or whatever, but for me, that's the take home. Nobody got hurt."

Top photo: Bill Baskin, right, meeting with an insurance adjuster Monday afternoon.

Here's the slide show we published Friday morning of Thursday's fire:

There isn't much new to report from the overnight fire at Baskin Livestock in Bethany.  I was out to the property this afternoon and firefighters were on scene dealing with hotspots and flare-ups.

Bethany Fire Chief Jeff Fluker hadn't even been home since arriving on scene shortly after 11 p.m. last night. He started to leave early this morning and then there was a small fire that broke out in the cyclone (it separates packaging from discarded baked goods).

I interviewed Fluker, but my phone died in the middle of the conversation, so no direct quotes here, working off memory.

The cause of the fire has not yet been determined.

The main structure is largely intact, but it's too soon to estimate the extent of the damage and how much of the feed-processing equipment was damaged, but some of it was damaged.

We spoke about the water supply, which was definitely a problem, but for a fire this size, he said, with three ladder trucks going, even a public water supply would have a hard time keeping up. It takes 10 tanker trucks to service one ladder truck.

A lack of public water along Creek Road, Town of Bethany, hampered firefighting efforts at Baskin Livestock on Thursday night after a barn fire was reported just before 11 p.m.

Bethany, Town of Batavia, Alexander and Pavilion fire departments all responded quickly after their fire tones sounded, but as the Baskin barn burned, most of the firefighters on scene could only watch while they waited for tankers to arrive and porta ponds to be erected.

Baskin is one of the largest ag-related employers in Genesee County, with more than 100 workers. The company specializes in converting waste baked goods into animal feed.

Owner Bill Baskin is popular in the local business community, beloved by his employees and was named 2011 Agriculture Business of the Year.

The fire appears to have started in a barn-like structure where trucks pull in to be loaded with feed.

The structure was completely destroyed.

While the fire spread into the adjoining production facility, it's unclear how much damage was done.

At one point during the fire fight, Baskin was pleading with fire chiefs to send in a hand-line crew through a doorway on the north side of the processing building.

"I know my building," he said. "You can save it if you send a crew in here."

It took some minutes, but crews were sent into the building through that door. The fire was pretty much stopped at that point.

Paul Kennedy, a former Dansville firefighter, was among the first people to see and report the fire. He and a friend had been out hunting when they saw the smoke.

"The heater between the two big buildings was on fire," Kennedy said. "It wasn't much at first, but it turned into something quick with the wind."

Minutes after Kennedy arrived on scene Baskin arrived, and Kennedy helped him pull trucks away from the building and close the doors on the back of the building.

Bethany Assistant Chief John Szymkowiak said a lack of water definitely played a role in making the fire harder to fight and contain.

"This fire had a big head start on us," Szymkowiak said.

This is the second major fire at Baskin Livestock in just about five years. In 2008, Baskin suffered a serious fire, but did rebuild.

Fire companies from five counties -- Genesee, Livingston, Orleans, Wyoming and Monroe -- responded to the fire or provided fill-in support at local fire halls. All but three departments in Genesee County -- Alabama, Pemborke and Indian Falls -- responded to the fire scene.

Ladder trucks for the town and City of Batavia along with Le Roy helped fight the fire.

The cause of the fire has yet to be determined.

UPDATE Friday 9:07 a.m.: Bethany Fire is dispatched to Baskin Livestock for a cyclone fire.

UPDATE 10:29 a.m.: The fire was put out about 20 minutes ago but they are still working on dousing some hot spots.

UPDATE 11:33 a.m.: Mutual aid is called from Town of Batavia Fire Department to assist Bethany in fighting a sawdust fire in the rafters of a structure.

UPDATE 11:40 a.m.: A tanker from Attica is called to respond.

UPDATE 11:52 a.m.: A tanker from Stafford is requested.

UPDATE 12 p.m.: Aid from Alexander is requested.

(Initial Report)

Bill Baskin pleading with firefighters to use a hand-line crew on the north side of the building.

Baskin, far right, and an employee showing a chief the situation inside a doorway on the northside of the building.

Perhaps one of the largest porta pond operations ever assembled for a fire in Genesee County.

Press release:

Today, in a letter to the Board of Directors of the Semiconductor Industry Association (SIA), U.S. Senator Charles Schumer pitched Upstate New York as the international center for the growing semiconductor- and chip-fabrication industry. Schumer touted several Upstate locales and specifically pointed to the newest potential mega-site (1,250 acres) for chip fab, the Genesee County Science, Technology, and Advanced Manufacturing Park (STAMP).

Schumer highlighted the development of Upstate New York’s nanotech sites, underlining the many advantages offered by the Luther Forest Tech Campus, the Marcy Nanotech campus, and now the Genesee County STAMP site. Schumer, who recently hosted the SIA at a Capitol Hill briefing with newly elected senators, urged the 18 semiconductor industry CEOs who comprise the SIA Board to consider Upstate New York sites, including STAMP, when establishing their next semiconductor manufacturing and research facility, citing advantages like access to affordable power, and world-class research universities and proximity to a large qualified workforce.

“The STAMP site will join existing hubs like the Luther Forest Tech Campus and Marcy Nanotech campus, and will become the second semiconductor mega-site in New York State, bolstering the state’s reputation as the preeminent destination for high-tech semiconductor research, design, and development,” Schumer said.

His letter to industry leaders was released in advance of the 2013 Annual Semiconductor Industry Association Dinner, to be held on November 7th in San Jose, California, when representatives from STAMP will make a presentation to the Board of Directors to outline the advantages of the site. Representatives of other New York centers, including Marcy and Luther Forest will also be present.

Schumer continued, “Thanks to decades of joint public-private investments in infrastructure and education, and a talented workforce, Upstate New York is the number-one place to establish semiconductor manufacturing in the nation. The promise of the Genesee County STAMP site only adds to New York’s reputation as fertile ground for high-tech and, specifically, semiconductor manufacturing. Simply put: the high-tech manufacturing sector has the potential to remake Western New York and the entire Upstate economy, delivering a new generation of middle-class jobs. It has already begun in the Capitol District, is spreading to Utica, and is poised to take-off in Western New York, too.

"Upstate New York’s proximity to transportation and energy networks, its access to the creativity and large workforces of major metropolitan cities, and its world-class technology and engineering universities are exactly what the semiconductor industry needs to ensure national and global success – and I made that known to the CEOs of the leading companies.”

In his letter, Schumer highlighted the unique advantages various Upstate New York State sites, including Genesee County’s STAMP site, provide to the semiconductor industry. The industry has benefited from the State’s advanced transportation networks, industrial infrastructure, and utilities at its other leading semiconductor sites. Schumer explained that the STAMP site would continue with this trend, offering close access to Interstate-90, high-capacity electric transmission lines, a large-scale high-pressure gas line, and the New York Power Authority’s hydropower low-cost electricity zone.

These assets ensure that the semiconductor factory would receive robust utility capacity, redundancy, and reliability at competitive prices, in some cases at a 75-80 percent market discount. The STAMP site is also situated between the Rochester and Buffalo metropolitan areas, which contain international airports, active customs stations, and a 2.1 million workforce population.

Last year, Schumer successfully advocated on behalf of STAMP by calling on the U.S. Army Corps of Engineers to provide necessary wetlands permit assurances so that STAMP’s developers could advance the site’s development and begin marketing the site to prospective tenants. Schumer has also taken a lead advocacy role for the semiconductor industry in the 113th Congress, which has led to the passage of major immigration reform legislation and a long-term reauthorization of the federal helium reserve, a critical lifeline for semiconductor manufacturers.

The growth of the semiconductor industry in Upstate New York has also been encouraged by the region’s strong research and educational base. The State is home to some of the world’s leading technology and engineering universities, including the University of Albany’s College of Nanoscale Science and Engineering (CNSE), the Rochester Institute of Technology, the University at Buffalo, the University of Rochester, and Cornell University — all of which are spearheading efforts in research, commercialization, workforce development, and collaboration in the high-tech and semiconductor fields.

Schumer called on the SIA companies to consider the advantages offered by the New York’s high-tech resources, and mega-sites like STAMP primed for development, when choosing the location of their next chip fab. Schumer noted that the long-term development of the STAMP site would bring long-lasting, stable jobs to New York and make the region a hub of high-tech manufacturing.

When I was in Chicago, the folks at Zebrareach showed me their new online ordering system for restaurants. I thought it was great, so a little less than a month later, we're launching BataviaEats.com.

Right now, we have 10 local restaurants participating. We've completed menus for five of them, with the rest scheduled to be finished before the end of the week. There are also four or five other restaurants I believe will sign up, and there are several restaurant owners I haven't talked with yet. So I'm sure we will be adding several more locally owned restaurants to BataviaEats.com.

BataviaEats.com will become your local online portal for ordering from great local restaurants (one of the blessings of Genesee County is our restaurants).

Here are the menus available now:

• Big Pauly's
• Clor's
• Larry's Steakhouse
• Settler's Family Restaurant
• T.F. Brown's

Coming within days will be City Slickers, D&R Depot, Sammy Hill's and Sweet Ecstasy Bakery.

Also, Big Pauly's and T.F. Brown's have also added their online ordering menu to their Web sites, and the other restaurants with Web sites will also, I'm sure, add their menus.

Restaurant owners: Want to sign up? Contact me at howard@thebatavian.com or (585) 250-4118. There's no set-up cost, no monthly fee, just a small transaction fee plus the standard credit card fees. You just need a way to receive orders -- fax, e-mail or through a Web browser.

The absolutely best thing Amy Worthington ever did for her business was move it to Downtown Batavia, she said.

In locating Amy's Fluffy Friends on Ellicott Street near the intersection of Liberty, she has given her business more visibility and the Business Improvement District has given her more avenues to promote her shop and get involved in the community.

"I participated in the Wine Walk, the Sidewalk Sale, the OktoberFest with the Rotary Club and I'll be part of Taste of the Holidays," Worthington said. "They've been reaching out to businesses to get more involved, and I'm all for that, to bring more feet to Batavia."

Worthington moved her dog grooming business from Corfu one year ago today because with her son starting school at Jackson, she wanted her business to be located closer to her family. Most of her clients were from Batavia and they told her, she said, that if she was in Batavia, they would make more appointments.

"And I wanted to be where I called home," she said. "This is where I grew up."

The move has been a stunning success.

A year ago, she hadn't even cracked 150 clients. Today, she has 375. That's an impressive 150-percent growth in business in just 12 months.

The success has allowed her to expand a bit. She's also started selling some retail items, such as collars and leashes.

Clients have requested more services, so now she does teeth cleaning, she said.

Worthington said she's blown away by how well the move worked out for her.

"I can't believe it," she said. "I love it."

Press release:

Batavia has one less vacant building and a new business coming soon! Local entrepreneur Tim Walton has plans to open a cold kitchen eatery and bar at 35 Jackson Street. Crazy Cal's, will add a fun atmosphere for everyone to hang out, eat or have a drink.

"We want to be able to give something that isn't really here in Batavia." Walton says. "If you're hungry, we are going have a fast service cold kitchen, which is Specialty sandwiches, soups, salads and a few other food items as well. If you're thirsty, we have a bar to get enjoy a beverage from the unique drink menu and if you just want to hang out, we will have music, TVs to watch the sports games, pool tables and other games to play as well."

Just where did the name come from? "Cal is short for California. I wanted to open a place that you would expect to see along a boardwalk at the beach. It's not beach-themed, but you go on vacation and see these fun places to hang out and have fun, and that's the atmosphere of what I wanted to bring here."

Walton is no stranger to the bar and restaurant business. The last two years he has been able to gain management experience at several bars and clubs in Buffalo including Bayou, LUX, and Privato Lounge.

"The experience allowed me to learn event management, promotions, liquor laws, staffing management and everything else that is needed to run and manage a bar," he said.

Most recently, Walton has also been able to gain restaurant and food management skills from The Lodge, a high end restaurant in Buffalo. He has also done local shows and events at City Slickers, T.F. Brown's and Center Street Smokehouse and the list of shows includes The Zac Brown Tribute Band, Buffalo Bills, MTV and more.

Crazy Cal's which is aiming to be open by the holidays, and will be open at least five days per week, has already attracted much interested from the public.

"It's getting a lot of excitement," Walton said. "I've already spoken to a few teams and church groups that are interested in doing fundraisers here once it opens, too, so it's definitely exciting. It's something that will be good for the city and can benefit everyone."

The business is expected to create a minimum of five to 10 new jobs as well.

For more information, and to track the progress of Crazy Cal's, you can follow them on Facebook, www.facebook.com/crazycals.

Next week, look for a new feature on The Batavian: "Ask the Local Doctor."

This will be a new weekly feature on The Batavian sponsored by Insource Urgent Care.

Readers of The Batavian are invited to e-mail medical questions to askthedoc@thebatavian.com and the professional staff at Insource will review the questions and pick one each week to answer in the "Ask the Local Doctor" weekly column.

Insource is tied into a network of local providers as well as partnering with some of the leading clinics and specialists in Western New York such as the Dent Neurologic Institute, Excelsior Orthopedics, UB Neurosurgery and Dr. Ross Sherban, a spine surgeon with Simmons and Sherban Spine and Orthopedics.

The column will give readers access to this broad and deep wealth of local medical knowledge so that a range of medical issues can be addressed.

If a reader's question is selected, the reader will be eligible to receive a free flu shot from Insource.

Of course, questions will be published without the name of the reader who submitted the question.

The e-mail inbox is open. Submit your questions to askthedoc@thebatavian.com

It's not just an Internet rumor -- Dunkin' Donuts is indeed going to open a location in Le Roy.

Reached at home this evening, Le Roy's code enforcement officer Jeff Steinbrenner confirmed that a representative of the new location brought plans before the Town Planning Board Oct. 15.

He said the shop should be open by spring.

The location is between Pizzaland and Townsend Energy on West Main Street, in the Village.

The lot has been vacant for probably 30 years, said Mayor Greg Rogers. Longtime residents will remember it as the spot of the old Grove Motel.

No further information is available at this time.

Press release:

Assemblyman Steve Hawley (R,I,C-Batavia) expressed pleasure today at the news that Gov. Andrew Cuomo has signed legislation creating a 2-percent agricultural assessment cap into law. Hawley, a cosponsor of this cap, sees this as crucial to ensuring our farming families can afford to maintain their operations for generations to come.

“Our local farms have felt the squeeze from constantly escalating taxes in recent years,” Hawley said. “The agricultural assessment will be crucial in giving our farming families some financial breathing room, allowing them to stay on their land for generations to come and continue doing what they do best: producing the locally grown, healthy products our state relies on.”

This afternoon, Batavia Downs hosted a ribbon-cutting and grand reopening of its casino room expansion on the first floor of the historic facility.

The new gaming area has been open for a week and that first week of revenue exceeded by 20 percent the previous record week for Batavia Downs, said Ryan Hasenauer, marketing director for Batavia Downs.

The expanded casino area also includes a new sports bar called Rush 34, officially hosted by former Bills great Thurman Thomas.

Ribbon cutton: Assemblyman Steve Hawley, State Sen. Patrick Gallivan, State Sen. Mike Ranzenhofer and Maurice Gardner, representing the City of Buffalo.

Speaking is State Sen. Patrick Patrick Gallivan, who represents Erie and Wyoming counties, which are counties that also benefit from revenue generated by Batavia Downs.

Speaking, Assemblyman Steve Hawley.

Among the amenities in the expansion is a water fountain that drops water in sculpted form, be it letters spelling out Batavia Downs, symbols from slot machines or geometic patterns. Here's a video of the fountain: