Jeff and Danielle Cousler, owners of A Thyme Savor catering, closed Monday on their purchase of Bon Appetit restaurant and catering.
Jeff Cousler said he had been in discussions with Bon Appetit owner Claudia Costa since her husband, Gene, died in 2016.
“At the time of Gene’s passing, we reached out to Claudia to extend our condolences and let her know that we may be interested in purchasing the business should she decide to sell,” Jeff Cousler said. “It wasn’t yet the right time for either of us, so we put the idea on hold.”
Costa’s eventual decision to sell the eatery and property at 3704 Carolina Beach Road came at just the right time for the Couslers, who say they have experienced 25 to 30 percent growth in business in the past few years and were recently having to turn away potential clients, having outgrown their space at 5941 Carolina Beach Rd.
“We have a great team that has allowed us to grow, and the acquisition of Bon Appetit gives us the additional space we need to continue to grow the business,” Cousler said.
A Thyme Savor has been in business for 16 years and specializes in catering for all types of events, from corporate luncheons to military balls, charity events and weddings.
Cousler estimates that he had to turn away approximately $60,000 to $70,000 in business last year because he was already booked and could not take on any additional events.
A Thyme Savor will keep its current facility, and may eventually expand the catering space at Bon Appetit as well. They also plan to keep the restaurant in operation, and retain as much of the current staff as possible.
A Thyme Savor’s executive chef Brad Hagler will remain the head of catering, alongside catering manager Liz Hiner. As of now, Bon Appetit’s executive chef, Sergio Benitez, will remain in charge of the restaurant kitchen operations, collaborating with Hagler on menu updates. The restaurant will serve Southern-style cuisine for breakfast and lunch.
“The Bon Appetit staff will play a huge role in our takeover of the restaurant,” Cousler said.
The restaurant is currently closed temporarily for remodeling, and Cousler hopes to reopen the first week in April.
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