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Jason Clark was selected the Restaurateur of the Year by the Upstate Hospitality Association for his BIN112 restaurant.
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Jason Clark celebrated his first Restaurateur of the Year honor in 2014 attended by his father, Banks, mother, Anne, Jason, and his wife Lori.
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Candy of the Sea scallops served at BIN112.
It’s the second time in three years Clark’s BIN112 was recognized, virtually unheard of with all the quality dining available in the Upstate. It’s part of the South Carolina Restaurant and Lodging Association (SCRLA) honoring the best in the state.
Sadly, Clark’s father, Banks, passed away three months ago. “The day I got the notice of winning, out of habit, I forwarded it to my dad,” Clark said.
Clark’s family – father, mother, Anne, and his wife, Lori – attended the ceremony two years ago. They will be at the Stars of the Industry luncheon at Embassy Suites/Verdae on Nov. 7.
Clark, BIN112 executive chef/owner/operator praised his team and loyal customers who have shared some of their most meaningful occasions at his restaurants. He spoke proudly of accomplishing what he set out to do in Greer – provide a fine dining experience with the highest standards in the restaurant industry.
“It’s the employees who work here that make a difference,” Clark said.
“I came to Greer to open a restaurant, provide customers great food and service and promote the downtown,” Clark said. “I feel that I have accomplished that.”
Upstate and Greer leaders typically mention BIN112 as an example of the work environment and quality of life benefits available downtown. It’s downtown’s own economic engine with BIN112 and Clark’s Strip Club 104 A Steak House.
His restaurants are named where they are located. BIN112 at 112 Trade Street and Strip Club 104 A Steak House at 104 E. Poinsett Street.
“It’s an honor for me and Greer,” Clark said. “When somebody honors me it says it is an honor for me and the staff. It feels good we are recognized for what we do and that we do it well.” Clark rattles off the comment frequently when talking about his restaurant.
“I always believe when a person comes to a restaurant expecting to eat X meal they should have the experience and food that comes with X meal,” Clark said.
Customer service is a part of Clark’s motto in food service. He takes it personal and reaches out to every customer who suggests a flaw, regardless how minor. “I want my customers to enjoy the dining experience they have come to expect,” Clark said.
Clark paved they way for sidewalk dining on Trade Street, ages his meats, offers his own label of bourbon and was the first restaurant downtown to require his staff to take CPR training.
Clark paid homage to his dad who was often found at his restaurants helping after he retired.
“The day my dad retired was the day he became alive,” Clark said. “I realize how great a man my dad was. I don’t want to be 65 years old until I starting enjoying life.”
Clark said he sees becoming a consultant for restaurants opening in the future.
“I have done what I have come to do,” Clark said. “It’s great to look back with some of the other business owners and leaders and realize, ‘I was part of this.’”