COLUMBIA — When Lizard's Thicket Operations Manager Matthew Williams thinks of some of his earliest memories, he pictures sitting in the passenger seat as his dad drove to the meat-and-three restaurants across the Midlands. He remembers eating chicken legs and sitting on a milk crate while learning how to make banana pudding.
Sara Kisnow, the restaurant's community relations manager and Matthew's cousin, remembers tagging along with her mother as she made schedules at Lizard Thicket's West Columbia store. There, the servers were her babysitters, and her only goal was to grab a few pieces of candy from the bowl next to the register and be a part of the family business.
And while everyone in the Williams family started differently, from washing dishes to learning numbers by counting change, it's safe to say that all of their earliest childhood memories revolved around the family restaurant.
Now, every Father's Day, Mother's Day or any holiday (because Lizard's Thicket is open every day of the year except Christmas) is a chance to remember and celebrate the strong family legacy that makes the restaurant the iconic Columbia landmark it is today.
A long history
Anna and Bob Williams opened the first Lizard's Thicket restaurant on Broad River Road in December 1977 with a few meat selections and a handful of vegetable sides.
Over time, the restaurant evolved, adding more entrees and sides and opening new locations across the Midlands. Now, there are 13 Lizard's Thicket restaurants from Columbia to Blythewood to Red Bank, serving breakfast, lunch and dinner every day of the week.
As the number of Lizard's Thickets grew, so did the Williams family. Now, Bob Williams' sons, Bobby, Jimmy, Mark and John, play significant roles in the business. Plus, multiple members of the third generation of the Williams family, a total of 24, have stepped into leadership positions.
Matthew Williams said he and many of his family members always knew they would join the business started by his grandparents over 47 years ago.
"We just felt a great deal of respect and reverence for all the hard work that had been put before us and of the great example that they showed us and the rewards that were reaped," Matthew Williams said. "And just in the same breath, you know, how proud we were of our family and how proud of all the work that had been done to have this shining legacy."
Bobby Williams Jr., Lizard's Thicket's CEO and Robert and Matthew Williams' father, said the legacy was built through tough love and hard work.
"My father was a tough taskmaster, and hard work is what he taught all of us. We were honoring him to work shoulder-to-shoulder with our father and our mother," Bobby Williams said. "But I feel that even with the children that are in the business now, they kind of honor my father and my brothers and myself by the way they're working."
Robert Williams said his father passed on the same determination that his grandfather had and helped him understand the importance of uploading high standards. And while he didn't enjoy as much free time as his friends, Robert Williams said he was grateful for what those before him helped build.
"What always grounded me is I felt like as hard as I was working, I would never have to work as hard as my father did, and (my grandparents and uncles) did to lay the groundwork for this," Robert Williams said.
Anytime a new restaurant would open, or doubts would be cast on whether Lizard's Thicket could survive, Bob Williams' advice was simple.
"As my daddy said, you just outwork them," Mark Williams said.
As many restaurants came and went, Lizard's Thicket and the Williams' bond stayed strong.
"We found out there was more strength in the family unit together," Jimmy Williams said. "You know, that's how we got going. We were shoulder to shoulder, and working together."
A family affair, related or not
Robert Williams said the Lizard's Thicket staff is close and dedicated, with many employees staying for years on end. Some staff members were hired by his grandfather and have worked at the restaurant for 40 years.
"The employees have their own family atmosphere in the restaurants, and they take pride in that," Robert Williams said. "We treat people like they're part of our extended family, and understand when they're having hard times, and help them through tough situations, and a lot of people don't have anybody to help them out in tough times or advice. And I think we do a good job of going that extra step for the people involved with us, to make sure everybody's prospering the right way, and set themselves up for success."
The Williams also know and treat customers like family, Robert Williams said.
"Our regular customers, they can be two times a day, seven days a week, and if they're not here, they tell the waitress I'm going out of town, or, God forbid, they're in the hospital or something," Robert Williams said. "That's what it takes for them not to be here, because they're always here."
Krisnow said Lizard's Thicket has become part of many families' Father's Day, Mother's Day and everyday traditions.
"Lizard's Thicket is where they come for celebration," she said. "So we know exactly what's going on with their families, because they bring them all here."
Carrying on the tradition
Most of the fourth Williams generation is still too young to work, but Robert Williams and Krisnow said they hope their children will want to continue working in the family business.
From gaining customer service skills by working with "hangry" people to learning how to talk to anyone who walks through the door, Krisnow hopes her kids will be able to thrive in the business as she did.
"Whatever they want to do we'll support, but I definitely want them to work in the restaurants growing up," Krisnow said. "I think those are some skills that I learned at an early age that (have) helped me be successful in life. And I think that I'd like to give the fourth generation that opportunity as well."
While the Williams family may not know what the future will look like, they do know that Lizard's Thicket isn't going anywhere.
"Lizard's Thicket is going to keep going," Krisnow said. "I can promise you that."
Sydney Dunlap is a reporter with the Free Times. Reach her [email protected]