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IN THE NEWS

View full article <a href="https://www.papercitymag.com/society/shelle-sills-dallas-social-force-fashion-neiman-marcus-bomb-girl/">here</a>.
Shelle Sills speaks in a crisp and calculated manner. She’s a virtuoso in fashion and retail, with more than 40 years working with The Gazebo, Neiman Marcus and Forty Five Ten — and her savvy and thoughtfulness are sure signs she knows the ins and outs of the business. Sills had me at hello.
The Dallas native attended Southern Methodist University as a theater major and received her BFA in 1973. Many young people might have been fearful of embarking on a significant entrepreneurial project shortly after graduating, but not Sills.
After working at The Gazebo, a chic women’s clothing store, for two years, she purchased the business from the owner and expanded the boutique, making it a powerhouse on the local and national retail landscapes. She recognized emerging talent and was the first to bring Donna Karan, Isaac Mizrahi and Richard Tyler to Dallas.
After closing The Gazebo in 1996, she worked her way up the corporate ladder at Neiman Marcus Downtown and eventually became vice president and general manager — her home for 13 years before retiring in 2012. But she wasn’t retired for long.
Soon afterward, Sills began working with Headington Companies (Forty Five Ten, Tenoversix, etc..) as a consultant on retail and project development. She retired from that role this spring. We’ll see how long it lasts.
From her years at The Gazebo and Neiman Marcus, Sills is full of fashionable memories and friendships. She discovered a young Michael Kors and brought him to Dallas many times. As a token of her affection, on trips to New York, she would bring the designer Dickeys barbecue.
“I would stow it in the overhead bin, and over the course of the flight, as the scent wafted through the cabin, I would occasionally get odd looks,” she says. “But I wanted to bring him fresh Texas barbecue.”
Another time, “I had a designer in town for a trunk show — you can’t print his name — but anyone who knows the fashion world will likely be able to make an accurate guess,” she says. “We had dinner reservations at the Mansion and at that time, the mid-1980s, there was still a dress policy for men — jacket and tie required. He came to Dallas with his waist-length hair, wearing a kilt.
“It was priceless to see the maître d’ give him a blazer — much too large and definitely not his taste — and a tie, to put over his outfit.”
Shelle and her husband, Michael Sills, have created a family somewhat akin to The Brady Bunch. Each came into the marriage with children of their own, making for a blended team of four kids that now includes four grandchildren.
For now, Shelle plans on enjoying time with her family and focusing on charity work. Two causes for which she feels true passion are The Crystal Charity Ball and The Salvation Army.
“If it resonates with your heart,” says Shelle of her philanthropic choices, “then it’s where you are meant to be.” She is underwriting chair for The Crystal Ball Charity and serves on the advisory board for The Salvation Army.
You would think that given her life in luxury retail, she would gravitate to designer collections. But, actually, the answer is no.
“I’m a Zara junkie,” Shelle says. “I can walk into Zara and do an edit in 15 minutes as to what’s great.” With that comment, my love for Shelle grew tenfold. She’s a girl who drank the fashion Kool-Aid — but never overindulged.
Approximate date of the photo?
I was five or six years old.
The occasion?
On my way to have my photo taken with Santa at NM Downtown.
What you were wearing?
A velvet dress with a mink poodle pin. I wore that pin for years.
What price fashion?
Who knows! The poodle pin was clearly a good investment.
Why this is a Bomb picture of you?
This may have been the beginning of my appreciation for detail and the art of accessorizing!

Entrepreneur Makes a Lasting Impact After 40 Years in Business

View full article <a href="https://www.desertsun.com/story/life/2019/11/01/honor-veterans-coachella-valley-horse-rescue-fundraiser-indio/4097141002/">here</a>.
Whether you're an equestrian, an all-around horse lover, eager to dance with a real cowboy or all the above, you'll want to throw on your boots and two-step on over to the Coachella Valley Horse Rescue Fall Fundraiser on Saturday, Nov. 9, 2019, for their spectacular fall moneymaker.
Their biggest fundraiser of the year, this full, fun-filled day will be emceed by special guest Janet Zappala. There will be ranch tours in a jeep, hosted by Desert Adventures Red Jeep Tours &amp; Events, and plenty of boot scootin' live music from Lisa and the Gents, winners of the CV Music Award for Best Country Band. Pony on over to the food tables to enjoy mouth-watering deliciousness from Dickey's Barbecue Pit but be sure to leave a little of that decadent barbecue sauce on your face for "Jazzy" at the horse kissing booth! Feeling lucky? Rein in a winning bid at one of the many fantastic live and silent auctions, including the "Save a Horse, Buy a Cowboy" dance.
Other live auction items include a round of golf for four at Bighorn Country Club, dinner for six with Zappala and two separate one-week stays at the Playa Grande Resort &amp; Grande Spa in beautiful Cabo San Lucas, among many others.
CVHR rescues horses from abuse, neglect, abandonment or who are headed to slaughter. They offer programs that connect veterans and horses and help them bond to create emotional healing.

Honor Veterans at the 2019 Coachella Valley Horse Rescue Fundraiser

View full article <a href="https://hospitalitytech.com/dickeys-new-vp-it-teams-franchisees-revamp-tech-strategy">here</a> .&nbsp;
Franchise representatives on Dickey’s technology advisory committee, five diverse owner operators from across the country, met with De Santis in-person for the first time to discuss the company’s technology strategy and the direction it’s headed in 2020.“I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store’s success,” says De Santis, who is a previous winner of <a href="https://hospitalitytech.com/2019-top-women-restaurant-technology">Hospitality Technology’s Top Women in Restaurant &nbsp;Technology awards (2019 Rising Star)</a>. She joined the Dickey’s family in June.&nbsp;
Under De Santis’ direction, this month the Dickey’s website will be overhauled. Changes include a simplified look and improved ordering process for guests. In addition, Dickey’s franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
“I’ve always admired <a href="https://hospitalitytech.com/search?text=Dickey%27s&amp;time=1+year&amp;sort=relevance">Dickey’s </a>&nbsp;innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we’re going,” said Darryl Weaver, a member of Dickey’s technology advisory committee who is a multi-unit owner based in Arizona.
Before joining Dickey’s, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles, At Hospitality Technology’s MURTEC conference in March, she was presented with the <a href="https://hospitalitytech.com/2019-top-women-restaurant-technology">Top Women in Restaurant Technology - Rising Star award</a> , &nbsp;and that’s where she met Laura Rea Dickey, CEO of Dickey’s Barbecue Pit, who was simultaneously accepting a<a href="https://hospitalitytech.com/2019-top-women-restaurant-technology"> Lifetime Achievement award</a>. “The level of experience &nbsp;and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we’ve already been able to accomplish with our technology,” said Dickey.

Dickey’s New VP of IT Revamps Tech Strategy with Franchisees

View full article <a href="https://billingsgazette.com/entertainment/community/first-friday-kicks-off-restaurant-week-in-downtown-billings/article_4e327ef2-0bb8-5c65-9a38-e5d9a1544c17.html">here</a> .&nbsp;
Dickey's Barbecue Pit, 2519 Montana Ave. features 10% off your total ticket and free ice cream with DBA card. A participating ArtWalk member, the restaurant will feature the vivid works of Kelley Partridge, who will be doing henna designs upon request from 5-8 p.m.

Restaurant Week Begins with First Friday in Downtown Billings

View full article <a href="https://www.victoriaadvocate.com/opinion/from-the-advocate-editorial-board-taste-of-the-town-to/article_1ca1c10a-f5c2-11e9-b113-2bc553dab436.html">here</a> .&nbsp;
Gastronomes of the Crossroads unite.
Sixteen local restaurants will set up tables and serve selections from their menus in one place at one time for Taste of the Town. And the smorgasbord will not only benefit taste buds.
The proceeds from Sunday’s fundraiser will benefit the Perpetual Help Home in Victoria. Since 1995, the faith-based nonprofit has served as a safe place where women can recover after various setbacks including abusive relationships, addictions and prison sentences.
“We help them with life and job skills so they can live stable and independent lives when they leave us,” said Bethany Castro, director of Perpetual Help Home.
Restaurants will include PumpHouse Riverside Restaurant and Bar, Yamato Hibachi and Sushi, 5D Steakhouse and Lounge, Thai Orchid, Vela Farms, Para Vida Wellness, Noot’s Thai Kitchen, Yummy Finds, the Fry Shack, the Lunch Box, Dickey’s Barbecue Pit, Jay’s Cook Shack, Clean Plates, Tropical Smoothie Café, Curbside Cajun Eatery and Karen’s SweetPea Cupcakery.
Guests will pile their large, sturdy Chinet plates with 2-ounce cups filled with provisions from each station on restaurant row before proceeding to one of the many tables to dine. And they can return for more of their favorites when they are done.
This is the first time the nonprofit has hosted Taste of the Town, and at $20 per ticket, this is a fundraiser most people can afford. Castro said they modeled the fundraiser after a large Brazosport Chamber of Commerce event by the same name that is immensely successful and a more intimate, popular version in Goliad.
The money raised will help keep the doors of the pale blue wood-frame house open in downtown Victoria. The home serves as many as 17 women at one time, some of them with children. The average number of women served each year is 60. To date this year, the home has served 55 women and 32 children, including four newborn babies.
“The home has given me a safe place to grow and save up money to get back on my feet,” said resident Jessica Flores, 43, of Victoria. “The group of women cares about each other. We do as much as we can for each other, and the administrators are caring women who really want all of us to succeed.”
The Victoria Advocate encourages Crossroads residents to purchase tickets now for a fun and unusual dining experience that helps support a vitally important resource in the Crossroads.
Victoria Advocate

Taste of the Town to Feature 16 Restaurants and Support Women's Home

View full article <a href="https://www.texasmonthly.com/bbq/bbq-news-roundup-how-to-prepare-for-bbq-fest-kerlin-moves-to-a-new-spot-and-reveille-is-returning-to-magnolia/">here</a> .&nbsp;
Dickey’s Barbecue is planning 100 new locations in Brazil, and is working on <a href="https://thebossmagazine.com/dickeys-barbecue-pit-2/">adding food delivery</a> &nbsp;in the US.

BBQ News: Fest Prep, Kerlin’s Move, Reveille Returns to Magnolia

View full article <a href="http://www.restaurantmagazine.com/dickeys-new-vp-of-it-teams-up-with-franchisees-to-revamp-tech-strategy/">here</a> .&nbsp;
As the world’s largest barbecue brand enters its 79th year, Dickey’s New Vice President of Information Technology Carissa De Santis is embarking on a new technology roadmap with the help of a core group of franchisees.
Franchise representatives on Dickey’s technology advisory committee, five diverse owner operators from across the country, met with De Santis in-person for the first time to discuss the company’s technology strategy and the direction it’s headed in 2020.
“I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store’s success,” says De Santis who joined the Dickey’s family in June.
Under De Santis’ direction, this month the Dickey’s website will be overhauled. Changes include a simplified look and improved ordering process for guests. In addition, Dickey’s franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
“I’ve always admired Dickey’s innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we’re going,” says Darryl Weaver, a member of Dickey’s technology advisory committee who is a multi-unit owner based in Arizona.
Before joining Dickey’s, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles and was named a Women in Restaurant Technology Rising Star at a Hospitality Technology conference in 2019 where she met Laura Rea Dickey, CEO of Dickey’s Barbecue Pit, who was simultaneously accepting a Lifetime Achievement award. “The level of experience and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we’ve already been able to accomplish with our technology,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.

Dickey’s New VP of IT Partners with Franchisees on Tech Strategy

View full article <a href="https://www.fastcasual.com/news/dickeys-vp-of-it-teams-up-with-franchisees-to-revamp-tech-strategy/">here</a> .&nbsp;
Carissa De Santis, Dickey's Barbecue Pit's VP of information technology, is designing a technology roadmap with the help of a core group of franchisees.
Five owner-operators from across the country recently met with De Santis to discuss the company's technology strategy and the direction in 2020, according to a press release.
"I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store's success," said De Santis who joined the Dickey's family in June.
One of the first changes comes to the brand's website, which is getting a more simplified look and improved ordering process for guests. In addition, Dickey's franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
"I've always admired Dickey's innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we're going," Darryl Weaver, a member of Dickey's technology advisory committee, who is a multi-unit owner based in Arizona, said in the release.
Before joining Dickey's, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles and was named a Women in Restaurant Technology Rising Star at a Hospitality Technology conference in 2019. That is where she met Laura Rea Dickey, Dickey's Barbecue Pit CEO, who was accepting a Lifetime Achievement award.
"The level of experience and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we've already been able to accomplish with our technology," Dickey said in the release.
Dickey's Barbecue Restaurants was founded in 1941, by Travis Dickey and has two locations in the UAE and operates over 500 locations across 44 states.

Dickey’s IT Strategy Overhaul Led by VP and Franchisees

View full article <a href="https://www.qsrmagazine.com/news/dickey-s-revamps-tech-strategy-franchisees">here</a> .
As the world’s largest barbecue brand enters its 79th year, Dickey’s New vice president of Information Technology Carissa De Santis is embarking on a new technology roadmap with the help of a core group of franchisees.
Franchise representatives on Dickey’s technology advisory committee, five diverse owner operators from across the country, met with De Santis in-person for the first time to discuss the company’s technology strategy and the direction it’s headed in 2020.
“I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store’s success,” says De Santis who joined the Dickey’s family in June.
Under De Santis’ direction, this month the Dickey’s website will be overhauled. Changes include a simplified look and improved ordering process for guests. In addition, Dickey’s franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
“I’ve always admired Dickey’s innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we’re going,” says Darryl Weaver, a member of Dickey’s technology advisory committee who is a multi-unit owner based in Arizona.
Before joining Dickey’s, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles and was named a Women in Restaurant Technology Rising Star at a Hospitality Technology conference in 2019 where she met Laura Rea Dickey, CEO of Dickey’s Barbecue Pit, who was simultaneously accepting a Lifetime Achievement award.
“The level of experience and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we’ve already been able to accomplish with our technology,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.

QSR Magazine: Dickey’s Revamps Tech Strategy with Franchisees

View full aricle <a href="http://www.restaurantnews.com/dickeys-new-vp-of-it-teams-up-with-franchisees-to-revamp-tech-strategy-102919/">here</a> .&nbsp;
As the world’s largest barbecue brand enters its 79th year, Dickey’s New Vice President of Information Technology Carissa De Santis is embarking on a new technology roadmap with the help of a core group of franchisees.
Franchise representatives on Dickey’s technology advisory committee, five diverse owner operators from across the country, met with De Santis in-person for the first time to discuss the company’s technology strategy and the direction it’s headed in 2020.
“I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store’s success,” says De Santis who joined the Dickey’s family in June.
Under De Santis’ direction, this month the Dickey’s website will be overhauled. Changes include a simplified look and improved ordering process for guests. In addition, Dickey’s franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
“I’ve always admired Dickey’s innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we’re going,” says Darryl Weaver, a member of Dickey’s technology advisory committee who is a multi-unit owner based in Arizona.
Before joining Dickey’s, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles and was named a Women in Restaurant Technology Rising Star at a Hospitality Technology conference in 2019 where she met Laura Rea Dickey, CEO of Dickey’s Barbecue Pit, who was simultaneously accepting a Lifetime Achievement award. “The level of experience and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we’ve already been able to accomplish with our technology,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.&nbsp;

View full article <a href="https://www.franchising.com/news/20191029_dickeyrsquos_new_vp_of_it_teams_up_with_franchisee.html">here</a> .&nbsp;
As the world’s largest barbecue brand enters its 79th year, Dickey’s New Vice President of Information Technology Carissa De Santis is embarking on a new technology roadmap with the help of a core group of franchisees.
Franchise representatives on Dickey’s technology advisory committee, five diverse owner operators from across the country, met with De Santis in-person for the first time to discuss the company’s technology strategy and the direction it’s headed in 2020.
“I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store’s success,” says De Santis who joined the Dickey’s family in June.
Under De Santis’ direction, this month the Dickey’s website will be overhauled. Changes include a simplified look and improved ordering process for guests. In addition, Dickey’s franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
“I’ve always admired Dickey’s innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we’re going,” says Darryl Weaver, a member of Dickey’s technology advisory committee who is a multi-unit owner based in Arizona.
Before joining Dickey’s, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles and was named a Women in Restaurant Technology Rising Star at a Hospitality Technology conference in 2019 where she met Laura Rea Dickey, CEO of Dickey’s Barbecue Pit, who was simultaneously accepting a Lifetime Achievement award. “The level of experience and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we’ve already been able to accomplish with our technology,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.

Dickey’s VP of IT Teams Up with Franchisees to Revamp Tech Strategy

View full article <a href="https://www.kxnet.com/news/trick-or-treat-events-near-you/">here</a> .&nbsp;
MANDAN
 
6th annual Trunk-or-Treat at First Lutheran Church of Mandan on Thursday from 5 to 7 p.m. Located at 408 9th Street NW, Mandan, ND 58554.
Trail of Treats from Mandan Businesses on Thursday from 2:30 to 5:30 p.m. Below is a comprehensive list of participating businesses in Mandan:
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beyond the Blooms, 111 4th Ave NW
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Butcher Block Meats, 108 W Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Cappuccino On Collins, 105 Collins Ave
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Copper Dog Café, 218 W Main St
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Dakota Promotions &amp; Printing, 320 W Main St
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Edward Jones, 100 W Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Every Eye/Kids in Motion, 306 W Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Eyecare Professionals, 113 3rd Ave NW
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Golden Comb Day Spa &amp; Salon, 118 E Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Gate City Bank, 405 E Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Haga Kommer, 204 E Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Harvest Events &amp; Catering, 308 W Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Innovative Office Solutions, 206 4th Ave NW
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Investors Management &amp; Marketing/Mandan Place, 101 First Ave NW
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Larson’s Tattooing, 216 W Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Leroy’s MVP, 1210 E. Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mandan Depot, 401 W Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Market West, 103 4th Ave NW
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Native Artists United/Five Nations Arts, 400 W Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Rulissa Boutique, 200 Collins Ave
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Security First Bank, 614 W Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Susie Q’s Craft Emporium &amp; Dakota Store, 411 W Main St.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;The Medicine Shoppe, 116 2nd Ave NW
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Dickey’s Barbecue Pit, 4524 Memorial Hwy
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Missouri Valley Vet Clinic, 1440 Action Dr SE, Ste 102
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Open Road Honda, 4120 Memorial Hwy
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Stockmen’s Supply West, 1440 Action Dr SE
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Bennigan’s, 1506 27th St NW
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;BNC National Bank, 2711 Sunset Dr.
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Corral Sales, 617 6th Ave SE
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Dan’s SuperMarket, 500 Burlington St SE
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Little Caesar’s Pizza, 310 6th Ave SE
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mobil Superpumper, 1410 Collins Ave
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mobil Sunset, 808 Boundary Rd NW
· &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Southside MVP, 205 6th Ave SE

KXNET: Trick-or-Treat events near you

View full article <a href="https://www.mvmag.net/2019/10/16/wellness-wednesday-4/">here</a>. &nbsp;
National expert in nutritional diet and cholesterol, Dr. Rohit Arora, recently inked a deal to develop seven Dickey’s Barbecue Pit locations, five of which are slated to open in the United States’ largest airports.
After 30 years of working in medicine and pioneering a devise for the cardiovascular field called an Enhanced External Counter-Pulsation (EECP), Arora is breaking into the food and beverage space with Dickey’s Barbecue Pit. His first location is set to open in Chicago in late 2019 or early 2020.
“I was interested in pursuing a barbecue concept because I believe following a low-fat, high-protein diet and incorporating lifestyle modifications are key elements to maintaining a healthy heart,” says Dr. Rohit Arora, A board certified cardiologist practicing in Chicago, Illinois. “However, when researching franchising opportunities, no other concept compared to Dickey’s in terms of taste, quality, process and dietary complements.”
“At Dickey’s we believe barbecue is good for the heart and soul and we’re proud to have entrepreneurs such as Dr. Rohit who are as passionate about our food as we are join our family,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.
Arora’s two flagship locations will be Chicago based with his first serving out of a traditional brick and mortar store and the other serving from a food truck for guests on the go.
Arora has also set his sights on bringing delicious, authentic Texas-style barbecue to five of the United States’ highest traffic airports: O’Hare and Midway in Illinois, La Guardia in New York, Newark in New Jersey and the Hartsfield-Jackson International Airport in Atlanta.&nbsp;

Merrimack Magazine: Cardiologist Says Barbecue is Good for the Heart

View full article <a href="https://www.franchising.com/news/20191015_seasoned_dickeyrsquos_owner_reflects_on_the_past_l.html" title="&lt;span data-offset-key=&quot;76bhm-1-0&quot; style=&quot;-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box;&quot;&gt;&lt;span data-text=&quot;true&quot; style=&quot;-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box;&quot;&gt;here&lt;/span&gt;&lt;/span&gt;">here</a>. &nbsp; &nbsp;
Dickey’s Barbecue Pit Owner Tom Eggerud will celebrate his 10-year anniversary with the iconic barbecue brand. Out of Dickey’s 500+ franchised locations, Tom’s store in Eagan, Minnesota is consistently ranked in the Top 10 for sales.
Tom credits his success to his passion for great barbecue and customer service. “Everyone absolutely loves our product,” says Tom. “We’ve got close relationships with our guests and treat them like family.”
It’s no wonder Tom receives rave reviews online. TripAdvisor user Eisen79 had this to say about Tom’s store: “Many visits to this location and our experiences have been consistently great. The brisket and pulled pork seem to never disappoint. The staff has been the same people for years and they are very helpful and friendly, even during the busiest of times.”
Tom’s business is about 50% catering. He once drove 70 miles to do a 10-person catering event. That willingness to go the extra mile, or 60, paid off – that client is now a regular who spends big and often. Tom caters a lot of weddings and meals for workers at nearby oil refineries. His biggest catering event to date was for around 1,400 Delta Airline employees. “I don’t know the meaning of no,” says Tom.
Tom is a pinnacle in his community, regularly catering local school and church events and donating gift cards and discounted meals for local fundraising efforts. An avid football fan, he provides meals for Minnesota Vikings Tight End Kyle Rudolph’s youth football camp.
Looking at the future, Tom has big plans. “I want to be the highest-volume store outside of Dickey’s home state of Texas,” says Tom. With Dickey’s focus on food innovation such as the new smoked chicken wings, Tom is confident his business will continue to grow.
“It’s Owner/Operators like Tom who have made Dickey’s the largest barbecue franchise in the world,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “With his passion, energy and commitment, I can’t wait to see what lies ahead for Tom.”
To learn more about Tom and his secrets to success, <a href="https://youtu.be/KF5J-s0JMpA" title="&lt;span data-offset-key=&quot;1rv4u-1-0&quot; style=&quot;-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box;&quot;&gt;&lt;span data-text=&quot;true&quot; style=&quot;-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box;&quot;&gt;watch this short youtube video&lt;/span&gt;&lt;/span&gt;">watch this short youtube video</a>.&nbsp;
Find your nearest Dickey’s Barbecue Pit location <a href="https://www.dickeys.com/" title="&lt;span data-offset-key=&quot;928hi-1-0&quot; style=&quot;-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box;&quot;&gt;&lt;span data-text=&quot;true&quot; style=&quot;-webkit-tap-highlight-color: rgba(0, 0, 0, 0); box-sizing: border-box;&quot;&gt;here&lt;/span&gt;&lt;/span&gt;">here</a> .&nbsp;

Seasoned Dickey’s Owner Reflects on the Past & Future

View full article <a href="http://www.restaurantmagazine.com/seasoned-dickeys-owner-reflects-on-the-past-looks-to-the-future/">here</a> .
Next fall, <a href="https://www.dickeys.com/">Dickey’s Barbecue Pit</a> Owner Tom Eggerud wi ll celebrate his 10-year anniversary with the iconic barbecue brand. Out of Dickey’s 500+ franchised locations, Tom’s store in Eagan, Minnesota is consistently ranked in the Top 10 for sales.
Tom credits his success to his passion for great barbecue and customer service. “Everyone absolutely loves our product,” says Tom. “We’ve got close relationships with our guests and treat them like family.”
It’s no wonder Tom receives rave reviews online. TripAdvisor user Eisen79 had this to say about Tom’s store: “Many visits to this location and our experiences have been consistently great. The brisket and pulled pork seem to never disappoint. The staff has been the same people for years and they are very helpful and friendly, even during the busiest of times.”&nbsp;
Tom’s business is about 50% catering. He once drove 70 miles to do a 10-person catering event. That willingness to go the extra mile, or 60, paid off – that client is now a regular who spends big and often. Tom caters a lot of weddings and meals for workers at nearby oil refineries. His biggest catering event to date was for around 1,400 Delta Airline employees. “I don’t know the meaning of no,” says Tom.
Tom is a pinnacle in his community, regularly catering local school and church events and donating gift cards and discounted meals for local fundraising efforts. An avid football fan, he provides meals for Minnesota Vikings Tight End Kyle Rudolph’s youth football camp.
Looking at the future, Tom has big plans. “I want to be the highest-volume store outside of Dickey’s home state of Texas,” says Tom. With Dickey’s focus on food innovation such as the new smoked chicken wings, Tom is confident his business will continue to grow.
“It’s Owner/Operators like Tom who have made Dickey’s the largest barbecue franchise in the world,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “With his passion, energy and commitment, I can’t wait to see what lies ahead for Tom.”
To learn more about Tom and his secrets to success, watch this short <a href="https://youtu.be/KF5J-s0JMpA">youtube video</a> .

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