Hickory Stix Rotisserie Chicken

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It is a Clark family tradition to serve God and our fellow men and women through foodservice. Dad’s innovations included bringing hamburgers to Dairy Queen in the late 1940’s. Dairy Queen, at that time only served dairy products like shakes and other ice cream products. When they found out what Dad had done, he was dis-enfranchised. Not to be dismayed, he reopened as “Clark’s Dairy Burger” and in 1960 pledged to sell 10,000 hamburgers to the local community of Brownsville, Texas. He sold 9,987 (he bought the last 13 himself!). He later sold the location and moved to Hurst, Texas and opened two restaurants. ​ My grandfather and my uncle James Clark had much success in Waco and around Texas. Uncle James’ crowning achievement was the “Hickory Stick”, a full-service restaurant featuring seafood, steaks and bbq. I remember the home-made desserts, which I enjoyed as a child. If all of the restaurants were added up from the Clark and extended family, it would be over 100. My family also has a great tradition of giving back to the food service industry. My father was a local chapter member of the Texas Restaurant Association (TRA) and at one time, a chapter president. Later, when my father sold his Hurst restaurants and moved to Houston in 1971, he joined staff of TRA and was a state wide member relations director. This was easy for Dad and he knew everyone in the industry and they knew him. My uncle James Clark was also heavily involved with TRA as he served as state president for one term. My involvement in the restaurant industry began as my father taught me how to cook when I was six. My specialty was a 3 egg ham and cheese omelet! Still a favorite of mine to this day. I worked in his restaurant alongside my Dad, observing his dedication to his craft, and service to his customers. He always said, “if you work in foodservice, you will always have something to eat, and you will always meet new people!”. I have enjoyed both benefits my entire life. I began working for other restaurants when I was 14. After graduating from high school, I benefited from a scholarship from TRA to Del Mar Junior College in Corpus Christi, where I graduated with honors with an Associates in Applied Science for Restaurant Management in 1979. I served in many restaurants through the years, in all types, sizes and capacities. From full service fine dining member only clubs, casual dining Mexican food, fast food rotisserie chicken restaurants and upper scale Italian restaurants, I made many long lasting friends and learned much about serving and giving your best to your customers.