on the night before the scheduled transaction, a friend called Katsamperis to inform that the Sonny's Barbecue location was on the market.
Closing on the property was scheduled on a Thursday morning.Īt 11:35 p.m. They asked a real-estate agent to research a setting for the second Big Clock, and in July 2016 an ideal location was found. The family eventually relocated their residences to Greenville, and after three successful years at Berea, the brothers decided to expand. More: More hotels rising at Powdersville's Interstate 85 exit More: Country store a longtime dream for Anderson family "We talked about it almost every time we drove to Berea." "Every morning, we'd drive by here, and say, 'that's the perfect spot,'" Katsamperis said Monday, after making an emergency run to a food vendor. 153, which, at the time, had far fewer than the 32,000 vehicles that travel it daily now. When the family purchased the Berea Big Clock in 2010, all its members lived in Powdersville near S.C. While his family has been surprised by the immediate success, Katsamperis had no doubts about the long-term potential in the Upstate's fastest-growing area. 153 proclaims, on the edge of an often-crowded parking lot, he hopes to add more. Katsamperis had "about 80" employees on the staff as the week began. "But we have 15 staff people working in the back (kitchen) and 15 out front, and usually more than that on weekends. "As we remodeled, we thought we had a big kitchen, big cooler and lots of space everywhere," Katsamperis said. But the demand for a larger staff has more than offset the increase in square footage. The Katsamperis family, which operates a smaller diner by the same name in the Berea area, where Ken Katsamperis, 34, continues to lead the kitchen staff, anticipated more elbow room when it purchased the former Sonny's Barbecue location. The surge has created growing problems that diners rarely encounter in their infancy. "We're getting four food deliveries a week, and the vendors tell us we've ordered more food than anyone else in the Upstate in the last two weeks." "It's a lot more than we expected, this soon," said Katsamperis, 39, who works the front of the diner while his mother, Yanna, and brother, Nick, 37, lead the cooking brigade in the rear. Although the diner is only six weeks old, Stelios Katsamperis and his family are serving an average of 600 lunches a day in the 180-seat eatery near the increasingly busy corner of S.C. She and her husband have eaten three times at the area's newest meat-and-three diner, already one of their favorite spots. Jennings, a hair stylist at the Head Games Hair Salon in Powdersville, was only mildly surprised. "He said he'd drive to Powdersville to meet," Jennings said as she waited for a table at The Big Clock on S.C. POWDERSVILLE - When Kandi Jennings planned a weekday lunch with husband Harold, she anticipated a drive to Laurens, where he was working that day. Hopefully, it was a rarity.Watch Video: The BIG Clock of Powdersville Based on the pricing shenanigans (attempted by the employee) and the 2 average sides, this was not a very good experience. The meat for the most part was good but it could have used more gravy. The coleslaw was good but a rather skimpy portion. The pintos were not seasoned well.very bland.
The okra was not hot and it was the more heavily battered type.not the type that I had enjoyed here in the past. To my food order, I chose pinto beans, coleslaw, fried okra and hamburger steak with onions, mushrooms and gravy. If I return I am going to dig into this a tad more and find out the truth. If there was now a charge for ice, she should have said something when I asked and it most definitely should not be $1. I really think that she had been caught trying to pocket a buck.most likely under the pretense of a tip of some kind. She mumbled something unintelligible like she was offering an excuse. My response was I had never been charged for ice before and that to please forget about the ice. I questioned her and she said that was because of the cup of ice. When my order was rung up it should come to about $8.85. I had always asked for a cup of ice (really just like getting a glass of water if dining inside) to go with my tea. I ordered my food at the to-go window having done 3 times previously.
I have dined here about 1/2 dozen times since this establishment opened back in the summer.
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