Today we’d like to introduce you to Lance Clark.
Hi Lance, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I’ve been in the service industry since I was 15 years old and, now at 36, it’s become more than just work to me. It’s a calling. Over the years I’ve worn just about every hat you can wear in this business, but most recently I was bartending and shift-leading at a busy tavern in Tryon, North Carolina. That job taught me a lot about people, about pressure, and about what it takes to lead from the middle of the action.
One busy night, we were short-staffed and running hard, two guests sat with me, who would end up changing the course of my story. It was Bill Clark and one of his sons, Winfield. As I served them and we got to talking, we realized we shared the same last name. That broke the ice in a way that just set the tone for the evening. We had an easy rapport, good conversation, and before they left Mr. Bill leaned in and told me he’d really like to talk more about the possibility of me joining their team in Santee, South Carolina. Helping manage their restaurant.
Clark’s has been around since 1946 and stands as both a restaurant and an inn. A few days later I made the trip down and stayed at the inn for four days. It didn’t take long for me to know, this was where I wanted to be. There’s a deep sense of tradition here, a genuine care for people, and a commitment to excellence that matches how I approach my work and my life.
Since coming on board, my focus has been simple. I want to elevate the already great culture that exists here. I want to see Clark’s continue to be a beacon for travelers up and down the interstate, but even more than that, I want to help it become a stronger pillar for the people of Santee. This is a special place with a proud history, and I’m grateful to now be part of its future.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The transition to Clark’s has come with its share of challenges and rewards. Relocating to the Lowcountry has meant temporarily spending less time with my partner, who is a professional makeup artist still building her brand in North Carolina. We’re newly engaged, so while the distance isn’t ideal, we both see this chapter as an investment in our future. On the professional side, stepping into a managerial role at a place where some team members have been here 20, 30, even 50 years has been a unique and humbling experience. It hasn’t always been easy rallying a new team around new leadership, but it hasn’t been difficult either. There’s a strong foundation here, and I’m focused on earning trust while respecting the history and legacy of Clark’s.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
At my core, I’m focused on running a strong, efficient business, but I believe that can be done with empathy. One thing that sets me apart is my leadership style. I try to lead with understanding and compassion, something I didn’t see much of coming up in this industry. You can hold high standards and still lead with reason.
My specialty lies in craft beer. I’m currently studying to become a Certified Cicerone®, and I’ve had the opportunity to implement curated, rotating beer selections across four establishments. The key isn’t just variety, it’s intentionality. I don’t just focus on wild IPAs and experimental brews; I prioritize drinkability, often spotlighting light, smooth beers that appeal to a wide range of guests. The focus is on flavor and accessibility, not just trendiness. That approach has not only elevated the guest experience but also driven up alcohol sales by as much as 20%.
What I’m most proud of is creating spaces where both staff and guests feel seen, respected, and genuinely cared for. That balance between business and heart is what I strive for every day.
Alright so before we go can you talk to us a bit about how people can work with you, collaborate with you or support you?
We’re always open to collaboration and connection. You can reach us through Instagram @clarksrestaurantsantee, Facebook at Clark’s Inn & Restaurant, or by phone at 803-854-2101. We especially welcome local brewers, distillers, and farmers, whether it’s produce or livestock, to connect with us about partnerships, specials, or community-driven ideas. Supporting each other is how we grow.
Contact Info:
- Website: https://clarksinnandrestaurant.com/
- Instagram: https://www.instagram.com/clarksrestaurantsantee/
- Facebook: https://www.facebook.com/profile.php?id=61578184101827
