With over 20+ years in the restaurant industry, Dennis Williams has made the transition from corporate employee to business owner. Originally from Chicago, Illinois, Dennis aspired of a hospitality business career pathway since high school. Majoring in hotel/motel management at Jones Metropolitan High School of Business and Commerce, his passion for the industry earned him a full-scholarship from Kraft Foods to study Hospitality Management at Bethune-Cookman University in Daytona Beach, Florida.
Dennis spent a short time in his hometown working in restaurant management after graduation. After relocating to Michigan in 1997, he has worked as a General Manager for Cosi and Ci-Ci’s Pizza restaurants and also was a food salesman for Sysco Foodservice. In his latest chapter, he was actively recruited to leave corporate America to become General Manager at What Crepe? Restaurants; three 3 years ago, he was offered a partnership interest and today, he is now the sole-proprietor of the restaurant.
Dennis’ industry experience is completely comprehensive—he has worked in, managed, opened and closed restaurants; he has sold food and product as well as consulted restaurants on improving operations and increasing profitability. He has acquired all the experiential background to make restaurants successful.
Dennis has truly embodied a “get it right the first time” philosophy. He recognizes that taking the time to ensure quality and excellence will ultimately be advantageous in the long run. Dennis credits a loyal team, selfless wife, and supportive family for the progress and success he has experienced thus far.
While life as an entrepreneur occupies a great deal of time and effort, Dennis also recognizes the commitment of building a strong and sustainable community is at the heart of his life’s work. Thus, Dennis is an active member of Fraternity, Fraternal, Civic, and community based organizations.
"The wheels on the bus". This term better describes what she is to the business, the heart and soul of the operation.
Tiekeya makes certain everything runs smoothly. With over 25 years in the service business, Tiekeya is essential to back and front of the house operations.
With a spirit of giving, through community service, and mentoring, she definitely pays it forward.There is no le crepe without her!
A home bred chef with world wide taste. From cooking soul food to cooking with my soul. In the lab for over 20 years, with 10 plus years certified and a professional chef.
Food is not only a taste, it is an experience for the mind, body and soul.
Recipes call for many different ingredients, not just you putting it on the dish. It is the ambience of the restaurant, the posture and personality of the chef and staff.
Memorable dining starts the second you walk in an establishment, creating memories that will last for days to come.