Hiawatha Williams grew up in a large family, where splitting chickens with his 13 siblings was a cherished routine. As the youngest, he started with the feet and gradually worked his way up to the drumstick and thigh.
Years later, his journey led him to Church’s Texas Chicken while he was attending Paul Quinn College in Waco. Reflecting on that time, he described it as a revelation: “God, I was so happy. I got to eat a piece of chicken every morning as a test to make sure it was right. But I cheated. Sometimes I did two.”
Chicken has been a persistent theme in Williams’ life. After his time at Church’s, he took a significant leap by opening his own business, Williams Chicken, in Dallas, which has now expanded to more than 40 locations.
As the keynote speaker at the Amplify + DCCA Convening event organized by The DEC Network in honor of Juneteenth, Williams shared insights into his thriving career as a franchise owner and entrepreneur. He emphasized the importance of reliability, saying, “I just went to work, and God blessed me with good people in my life, and I tried to keep my word. Otherwise, you have no credibility, no integrity, and that’s the one word that I want on my gravestone… integrity.”
Williams traced his entrepreneurial spirit back to his childhood experiences feeding chickens on a farm. He shares a fond memory: “That’s why I fell in love with chickens when I was a young man, and I always thought chickens had the most beautiful legs I ever saw.”
In 1969, Williams joined Church’s, where he remained for 18 years with hopes of advancing to the presidency. When that promotion did not materialize, he left, fueled by anger, to establish his own restaurant. With $50,000 he saved from his time at Church’s and additional investments from his sisters, he opened his first location at the intersection of E. Ledbetter Drive and Sunnyvale Street in 1987.
The initial years were challenging, but everything changed when Williams experienced a shift in mindset. “The business began to make money when I repented for my anger toward Church’s,” he revealed.
In 1995, Williams and his chief franchise officer, Tim Williams, launched a franchising program, driven not only by a desire for profit but also a commitment to uplift his community. His efforts have created a diverse network of franchise owners, enabling opportunities for individuals of different racial backgrounds. Carlos White, moderator and franchise impact ambassador for the city of Dallas, highlighted Williams’ profound impact: “Mr. Williams has created a multi-rainbow coalition of white, Black, Hispanic, and Asian millionaires throughout the career of Williams Chicken.”
White noted that Williams transcends typical business narratives, providing a model for entrepreneurs regardless of race. “Yeah, he’s an African American guy operating a business that’s mostly in minority areas, but his status transcends, and he provides opportunities for everyone,” White stated.
Williams’ dedication to fostering talent is exemplified by his support for employees transitioning into franchise ownership. He recounted the story of a woman who left Taco Bell to join his team; he promised to help her own a franchise and later personally financed her initial franchise fee of $150,000.
This kind of commitment to personal investment and community empowerment is what sets Williams apart as a leader. White referred to him as a disruptor, someone creating pathways for others to succeed alongside him.
At age 75, Williams remains focused on expansion and improvement. Kendall Kennedy, director of events and operations for The DEC Network, shared that Williams aspires to own 50 stores in the Dallas-Fort Worth area. After nearly four decades as a businessman, Williams continues to pursue growth while also uplifting his community, demonstrating that success is possible in any neighborhood, regardless of its demographics.
image source from：dallasnews
