For media requests or inquiries, please email Dickey's Barbecue Pit Media Relations Team at: 

Includes a list of locations, fun facts, milestones and other company information about Dickey's Barbecue Pit.

Baker bar with potatoes and all the fixings

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Hot off the pit! Here’s where you’ll find Dickey’s latest news!

IN THE NEWS

View full article <a href="https://www.broadwayworld.com/bwwfood-wine/article/Dickeys-Packs-The-Perfect-Summertime-Meal-Option-20180602" target="_self">here</a>&nbsp;
 
Summer is a time for backyard barbecues, high school graduations, lake days, road trips and lazy nights at home, and the best way to celebrate summer is with a Dickey's Pack. From lunch for two to a large gathering, Dickey's Barbecue Pit has the perfect Pack option.
 
"When our guests think 'barbecue' this summer we want them to immediately come to us for authentic, slow-smoked meats and savory sides," says Trevor Wilson, Vice President of Marketing at Dickey's Barbecue Restaurants, Inc. "Our Packs offer guests the ease of having a complete barbecue meal without the hassle of making it themselves."
 
Dickey's Pack options include the Picnic Pack for two, the Family Pack for four, the XL Pack for eight and the Party Pack for 12.
 
Find details of Dickey's Pack options here.
 
Guests also have the option of ordering their Pack via ordering online at dickeys.com, through the Dickey's App or calling their local Dickey's Barbecue Pit. Guests can also order their Dickey's Pack for delivery in participating locations, so they never have to interrupt their summer fun.
 
Find your nearest Dickey's location here.
 
About Dickey's Barbecue Restaurants, Inc.&nbsp;
Dickey's Barbecue Restaurants, Inc., the nation's largest barbecue chain was founded in 1941 by Travis Dickey. Today, all meats are still slow smoked on-site in each restaurant. The Dallas-based family-run barbecue franchise offers several slow-smoked meats and home style sides with 'No B.S. (Bad Stuff)' included. The fast-casual concept has expanded to more than 550 locations in 45 states. In 2016, Dickey's won first place on Fast Casual's "Top 100 Movers and Shakers" list and in 2018 Dickey's Barbecue Pit made the Top 10. Dickey's Barbecue Pit has also been recognized by Entrepreneur Magazine, Franchise Times, and Nation's Restaurant News. For more information, visit www.dickeys.com.
 
View original content with multimedia:http://www.prnewswire.com/news-releases/dickeys-packs-the-perfect-summertime-meal-option-300657693.html
 
SOURCE Dickey's Barbecue

Broadway World: Dickey's Packs: The Perfect Summertime Meal Option

View full article <a href="http://www.goerie.com/entertainmentlife/20180531/around-town-music-more-around-erie-may-31-june-6" target="_self">here</a>&nbsp;
 
Your guide to bands and musicians performing around the Erie region this week.
Performing a live music event somewhere in the Erie region? Submit your show info (including date, time, place and name of the band or musician) at http://bit.ly/ErieAroundTown by Monday, 7 p.m., each week.
Due to limited space, we cannot guarantee all listings will be published. Note that some clubs and venues are for members and guests only; call ahead to confirm availability of shows.
If you have a band or performance photo to feature in the listings, email your hi-res images (200 dpi or better), with a caption identifying everyone in the photo from left to right, to lindsey.poisson@timesnews.com.
 
THIRSTY THURSDAY
CITY PARK GAZEBO, CORRY: Thursday in the Park, 7-8:45 p.m.
PERRY SQUARE: Erie’s Wild Rib Cook Off &amp; Music Festival with First to Eleven (4:30 p.m.), young guest performers (6:05 p.m.) and Hiway Starr (7 p.m.)
KINGS ROOK CLUB: Open mic with Matty B, 10 p.m.
DICKEY’S BARBECUE PIT: MVP, 5:30-8:30 p.m.
THE FISH, BEMUS POINT, N.Y.: Brown Dog, 7 p.m.
MORTALS KEY BREWING CO., JAMESTOWN, PA.: Tyler Jenkins, 6-9 p.m.

Go Erie: Around Town: Music, more around Erie, May 31-June 6

View full segment <a href="https://www.wbir.com/search?q=Dickey%27s" target="_self">here</a>&nbsp;
 
&nbsp;
Hickory Smoked Brisket
Serves 8 to 10
Smoking temperature: 225 to 250 degrees Fahrenheit
Smoking time: 45 to 60 minutes per pound
Kindling: Hickory log, quartered
 
Ingredients:
One (4 to 6 pound) beef brisket
¼ cup Rib-Ticklin' Rib Rub
3 tablespoons canola oil
 
Directions:
 
Place some kindling and a few pieces of newspaper sprinkled with canola oil inside your firebox and light it. Once the fire burns steadily (in about 3 to 4 minutes) add a hickory log. Bring the temperature inside your smoker to between 225 to 250 degrees F. (Make sure your thermometer is calibrated correctly.)
Trim the fat cap on the top portion of the brisket if needed allowing a ¼-to ½ -inch thick cap to remain on the brisket.
Mix the barbecue rub with the canola oil. It should have the consistency of wet sand. Rub the entire brisket with the rub- front, sides, in all the cracks and crevices. Place the brisket fat-side up on the smoker. Place a foil loaf pan full of water as close to the firebox as possible and replenish the water as needed.
Maintaining a temperature between 225 to 250 degrees F, smoke the brisket for 8 to 9 hours (45 to 60 minutes per pound). You will need to check your temperature, adjust the vent, or replenish the wood, every 20 minutes during the smoking time.
Do not flip, turn, or poke the brisket with a fork at any time during this smoking process. When an instant thermometer reads between 190 and 200 degrees F, the beef is done. At Dickey's, we perform what is called a "fork test". We place a meat fork in the fatty end (the deckle) of the brisket, and gently turn. If the meat is done, it should turn without resistance.
Place the brisket on a chopping block, and let it rest for 15 to 25 minutes. Slice against the grain and serve.
 
Prepared by Morgan Sturdivant, Dickey's-Pigeon Forge.
Dickey's is located at 11483 Parkside Dr., Suite 202 in Knoxville and 3784 Parkway in Pigeon Forge.

WBIR: Hickory Smoked Briskey recipe from Dickey's Barbecue Pit

View full segment <a href="http://fox43.com/2018/05/30/bbq-tips-from-dickeys-bbq/" target="_self">here</a>&nbsp;
YORK,Pa-- This morning FOX43's Chris Garrett continued getting you ready for BBQ season with Dickey's BBQ. &nbsp;Today we learned about the easy ways of making the perfect Brisket and pulled pork. For more information on Dickey's and locations, checkout their website at: https://www.dickeys.com/ &nbsp;or on Facebook: https://www.facebook.com/DickeysYorkPA/

Fox 43: BBQ Tips from Dickey's BBQ

View full article <a href="https://www.prnewswire.com/news-releases/dickeys-packs-the-perfect-summertime-meal-option-300657693.html" target="_self">here</a>&nbsp;
 
DALLAS, May 31, 2018 /PRNewswire/ -- Summer is a time for backyard barbecues, high school graduations, lake days, road trips and lazy nights at home, and the best way to celebrate summer is with a Dickey's Pack. From lunch for two to a large gathering, Dickey's Barbecue Pit has the perfect Pack option.
 
Dickey's Packs are the perfect option for any summertime meal.
"When our guests think 'barbecue' this summer we want them to immediately come to us for authentic, slow-smoked meats and savory sides," says Trevor Wilson, Vice President of Marketing at Dickey's Barbecue Restaurants, Inc. "Our Packs offer guests the ease of having a complete barbecue meal without the hassle of making it themselves."
 
Dickey's Pack options include the Picnic Pack for two, the Family Pack for four, the XL Pack for eight and the Party Pack for 12.
 
Guests also have the option of ordering their Pack via ordering online at dickeys.com, through the Dickey's App or calling their local Dickey's Barbecue Pit. Guests can also order their Dickey's Pack for delivery in participating locations, so they never have to interrupt their summer fun.
 
About Dickey's Barbecue Restaurants, Inc.&nbsp;
Dickey's Barbecue Restaurants, Inc., the nation's largest barbecue chain was founded in 1941 by Travis Dickey. Today, all meats are still slow smoked on-site in each restaurant. The Dallas-based family-run barbecue franchise offers several slow-smoked meats and home style sides with 'No B.S. (Bad Stuff)' included. The fast-casual concept has expanded to more than 550 locations in 45 states. In 2016, Dickey's won first place on Fast Casual's "Top 100 Movers and Shakers" list and in 2018 Dickey's Barbecue Pit made the Top 10. Dickey's Barbecue Pit has also been recognized by Entrepreneur Magazine, Franchise Times, and Nation's Restaurant News. For more information, visit www.dickeys.com.
 
Media Contacts:&nbsp;
Callie Head&nbsp;
chead@dickeys.com&nbsp;
Ashley Richardson&nbsp;
arichardson@dickeys.com

PR Newswire: Dickey's Packs: The Perfect Summertime Meal Option

View full article <a href="https://www.fastcasual.com/news/franchisee-brings-dickeys-barbecue-pit-to-florida/" target="_self">here</a>&nbsp;
Franchisee Wendy Williams is bringing two Dickey's Barbecue Pit locations to Florida, with the first location opening this fall in Gulf Breeze, Florida. The second location will open in Navarre, Florida, according to a company press release.
&nbsp;
"I have always wanted to be a restauranteur and Dickey’s made it so simple for me to become a part of their growing family," Franchisee Wendy Williams said in the release. "With their proven business model and their overwhelming support, I am ready and excited to bring my first Dickey's Barbecue Pit to the people of Gulf Breeze."
 
Founded in 1941, the fast casual concept has expanded to more than 550 locations.&nbsp;

Fast Casual: Dickey's Barbecue Pit to open in Gulf Breeze

View full article<a href="https://www.thedailymeal.com/eat/local-entrepreneur-brings-dickey-s-texas-style-barbecue-florida" target="_self"> here</a>&nbsp;
 
Dickey’s Barbecue Pit franchisee, Wendy Williams, brings two new Dickey’s locations to Florida. New to the Dickey’s Barbecue Pit family, Wendy plans to open her first Dickey’s location in Gulf Breeze, FL in Fall 2018 with another location opening soon after in Navarre.
 
“Dickey’s Barbecue Pit is truly a family owned business and we are thrilled when we have the opportunity to bring new folks into our family,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “With Wendy’s passion for the Dickey’s brand and dedication to serving her community delicious barbecue, she is sure to be a success.”
 
New to the restaurant industry, Wendy’s background is in the medical field, but she has always had a passion for opening her own restaurant. Wendy is originally from Louisiana which is where she fell in love with Dickey’s Barbecue Pit and after moving to Florida, she knew it was the perfect place to open her first restaurant.
 
“I have always wanted to be a restauranteur and Dickey’s made it so simple for me to become a part of their growing family,” says Wendy. “With their proven business model and their overwhelming support, I am ready and excited to bring my first Dickey’s Barbecue Pit to the people of Gulf Breeze.”
 
Find your nearest Dickey’s location here.
To learn more about franchising with Dickeys, visit www.dickeys.com/franchise or call 866-340-6188.
About Dickey’s Barbecue Restaurants, Inc.
Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey. Today, all meats are still slow smoked on-site in each restaurant. The Dallas-based family-run barbecue franchise offers several slow-smoked meats and home style sides with ‘No B.S. (Bad Stuff)’ included. The fast-casual concept has expanded to more than 550 locations in 45 states. In 2016, Dickey’s won first place on Fast Casual’s “Top 100 Movers and Shakers” list and in 2018 Dickey’s Barbecue Pit made the Top 10. Dickey’s Barbecue Pit has also been recognized by Entrepreneur Magazine, Franchise Times, and Nation’s Restaurant News. For more information, visit www.dickeys.com.

The Daily Meal: Local Entrepreneur Brings Dickey’s Texas-Style Barbecue to Florida

View full article <a href="https://www.springfieldnewssun.com/news/just-local-restaurant-chain-named-national-top-100-movers-shakers-list/AmOXtmk9H2gOcrwUdUWT2M/" target="_self">here</a>&nbsp;
A Kettering-based restaurant chain scored some national acclaim over the weekend when it was named to Fast Casual’s “Top 100 Movers and Shakers” list.
It’s at least the second appearance on the list for Hot Head Burritos, which opened its first restaurant in Kettering in 2007. Hot Head was #54 in the 2012 Top 100 Movers and Shakers list, and earned #57 on the 2018 list, which was announced over the weekend at a national restaurant convention, according to Kelly Gray, Hot Head’s director of real estate. Hot Head co-founders Ray Wiley and Matt Curtis accepted the award with Gray.&nbsp;
The Top 100 list is selected by Fast Casual, a publication and web site that cover the fast-casual segment of the restaurant industry. Hot Head’s rapid initial growth earned national recognition. In December 2011, the chain was named among the “Ones to Watch” by QSR Magazine, which monitors the “quick-service restaurant” category. Hot Head now operates more than 70 restaurants in eight states. It has been renovating some of its older stores and has added alcoholic beverages, with an emphasis on craft beer and margaritas, at several of its Dayton-area locations. The Mexican chain isn’t the only restaurant chain with a Dayton-area presence to be recognized by the “movers and shakers” list. In 2016, Dickey’s Barbecue Pit, which opened its first Dayton-area location last November in Springboro, captured first place on on that year’s “Top 100 Movers and Shakers” list.

Springfield News-Sun: FOOD NEWS: Local restaurant chain named to national ‘Top 100 Movers & Shakers’ list

View the full article <a href="https://www.fastcasual.com/articles/dickeys-uncle-smoke-corner-bakery-offer-top-catering-tips/" target="_self">here</a>&nbsp;
 
Business dining is booming to the tune of $77 billion. Yes, that's with a "b" and it's also just what's happening in the U.S. annually, according to business dining marketplace, Dinova. Clearly, business dining and its sub-category catering fill a deep pool with potential restaurant revenue that beckons restaurant brands worldwide to dive into, but first chain leadership must know how to swim in these particular waters.
 
Corner Bakery Director of Off-premise Sales Ed Keller. In fact, that was the objective of a panel featuring three brand execs at last month's Restaurant Franchising &amp; Innovation Summit in Louisville. Dinova Vice President for Strategic Partnerships Joe Macchio lobbed the questions at the trio of chain leaders, including:&nbsp;
 
Corner Bakery Director of Off-premise Sales Ed Keller.
Dickey's Barbecue Pit Vice President of Direct Sales Michelle Matthews.
Uncle Smoke Cookhouse partner and Head of Business Development Chris Patheiger.
Macchio kicked things off with some general guidance and data on the potential that exists within catering and other forms of business and group dining.
 
"Yes, we're in a digital marketing world, but it's about being persistent. &nbsp;... I wholeheartedly believe you have to get out there and hoof it a little bit. ... And the incentive to do that is there with catering because it's the quickest way to grow your sales, so why not do it?" &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
&nbsp;— Ed Keller, Corner Bakery
 
He said the primary bookers for group dining events in the corporate world include everyone from the CEO's executive administrator and pharmacy reps to more cost-scrimping procurement managers, policy-compliant travel program managers and big-booking event planners. In fact, that last group — event planners — may hold the greatest potential for volume catering since they typically spend a third of their travel budgets on catering.&nbsp;
 
Macchio also provided the following statistics and research about the business of business dining:&nbsp;
 
40 percent of all corporate travel-related expenses comes from just 12 percent of employees.
Most corporate "road warriors" spend mid-week, which comprises 85 percent of their total spending.&nbsp;
They typically have much higher average checks than other customers.&nbsp;
They are more profitable customers because they order more booze and desserts and tend to be less price-sensitive.
The panel then launched into a great question-and-answer session, parts of which we share with you here.
 
Q: How does the catering business differ from your other restaurant business and how you approach it?&nbsp;
Keller: It's really a relationship business and if they know they can count on you, the potential business they can bring you is just amazing.&nbsp;
 
Patheiger: I agree. So it may be hard to sell somebody a wedding and then sell them more wedding (catering) to that same person. ... But if you do the job right handling the catering for that customer, you can take that and you can build on it. ... Then suddenly you're getting all sorts of reach and extensions from that.&nbsp;
 
Matthews: Yeah, you really have an opportunity to brand yourself and it gives you an opportunity too, to leave behind market4ing materials.&nbsp;
 
Q: Is this the type of business you can sell the customer in your store on and if so, how?
Keller: Yes, and I think it's about letting people know the different ways they can use us. ... So it's about striking up conversations with customers ... and then also, I think you have the ability when you take catering on-site somewhere to influence dozens of people at a time.&nbsp;
 
Matthews: Absolutely, and I hear that especially all the time when I'm answering our catering hotline, where someone says, 'Oh, you catered a wedding I went to and that's how &nbsp;heard of you.'
 
Q: So how, especially when you're starting a catering program, do you get the word out that this service is available?&nbsp;
Dickey's: I think everything from grassroots (efforts) and referrals and bounce-backs (offers) to catering loyalty programs ... and in-store collateral as well.
 
Patheiger: It's about being where customers are — business diners. ... Like when I travel, I want to know where I will sleep and eat and I use the tools I have, like Open Table, so if you're not (in those types of places) you don't have a 'seat at the table.' ... Then, to step back some, yo have to have a marketing strategy and marketing plan for catering. ... But the last thing for me, again, is the relationship and marketing to that business customer because you have the opportunity at every event to brand yourself.&nbsp;
 
Keller: Yes, we're in a digital marketing world, but it's about being persistent. It's not up to them (customers) to remember us — &nbsp;we've got to keep ourselves top of mind with them. ... I wholeheartedly believe you have to get out there and hoof it a little bit. ... And the incentive to do that is there with catering because it's the quickest way to grow your sales, so why not do it?
 
And I'm not s salesperson at heart, but I can sell the heck out of catering. And I think the phone is critical and then getting out there with a plan. But the phone and internet are critical to help get you started.
 
"You need to recognize also that you're actually conducting a different kind of business that requires different skills than those you use when running a restaurant." &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;-Chris Patheiger, Uncle Smoke
 
Q: What about developing catering in other areas that may be far away from your location?
Dickey's: Yes, if someone has a brand that's opening all across the country, my team can help them get all of that set up.
 
Keller: Ultimately, with this type of business you're looking for that decision-maker and trying to find out the scope of what they want to do. So it's about finding that decision-maker and making a match for what they need.
 
Q: What kind of potential is there within the medical/health care market for business?
Keller: Pharmaceutical reps — that is a huge market and it's got unlimited potential. ... So we usually go to medical offices and try to get them to influence where (pharmaceutical reps bringing in) meals are coming from.&nbsp;
 
It's a different beast though and you have to go after it in different ways. Like, I've been kicked out of a lot of (medical) office buildings, so you really try to get to a lot of offices before you get kicked out.
 
Matthews: It's important that you make it easy to do business with you in this realm, so after a (catered) event with you, you need to call, email, text them and whatever it takes to make it easy for them to reach you the next time.
 
Keller: And be on time! If not you'll lose them.
 
Patheiger: We've had a lot of success with medical office buildings. ... I have found that once you have a (pharmaceutical) rep working with you, they're basically just providing clients to you no matter where you go.&nbsp;
 
So we have one example of a doctors' office where all the doctors are on the ketogenic diet. In fact, it's kind of bizarre when have doctors that are saying you really need to have more really fatty brisket in your (meals), but the fact is we did that. ...
 
So when you get some (account) like that, why wouldn't you take it to 50 more offices to see if you can get more of that? The impact can be massive.
 
Q: How important is packaging and the look of the catering?
Matthews: It's really important, so we have all travel-friendly packaging that maintains temperatures and we set everything up in a very specific way to make sure it looks good.
 
Keller: Yes, that's critical that the quality and temperature of the food is right. So, you want to control that and set everything up for them, then place some business cards around. Likewise, I'm not big on discounting catering, but I am big on premiums like I'll throw in free fruit salad or something like that.&nbsp;
 
Patheiger: That's one thing you're losing when you're sending food out to an office is the (in-store) experience. It's very hard to provide that experience that you have in your restaurant where you can really control that, particularly when you're catering and you don't set it up and leave it to chance.&nbsp;
 
You need to recognize also that you're actually conducting a different kind of business that requires different skills than those you use when running a restaurant. Like it's really important to make sure you don't run out of anything ... and you need to know that something that works well in your restaurant may look like crap when you're 45 minutes away from your restaurant.

Fast Casual: Dickey's, Uncle Smoke, Corner Bakery execs offer top catering tips

View the segment <a href="https://www.wkyc.com/article/entertainment/television/lakeside-today/ron-barnhart-dickeys-barbecue-pit-592018/95-550334005" target="_self">here</a>&nbsp;

WKYC NBC: Ron Barnhart- DICKEY'S BARBECUE PIT 5.9.2018

View full article <a href="https://www.qsrmagazine.com/news/dickey-s-celebrating-national-barbecue-month" target="_self">here</a>&nbsp;
 
This May, Dickey’s Barbecue Pit invites all guests, old and new, to celebrate National Barbecue Month at their local Dickey’s Barbecue Pit location. Though Dickey’s is the largest barbecue chain in the world, each location is masterfully owned and operated by a local entrepreneur that truly has a love for well-made, slow-smoked barbecue and a passion for serving their local community.
 
“Dickey’s Barbecue Pit has been passed down through three generations of the Dickey family and Roland and I are honored to be the leaders of such a large and growing group of owners that we too consider family,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “At Dickey’s, we want each location to feel like an extension of the local owner’s home and we feel that National Barbecue Month only intensifies that feeling as it truly is a special time for us to show what we are good at—delicious, Texas-style barbecue.”
 
 
To celebrate National Barbecue Month, Dickey’s is offering $1 Big Yellow Cups to all dine-in guests to pair perfectly with their slow-smoked barbecue and homestyle sides. Guests also have the opportunity to enter to win free barbecue for a year from Dickey’s by entering the Dickey’s “Show Us Your Cup” competition on Instagram. Those that are interested in entering the contest can find more information on the Dickey’s Instagram page or on dickeys.com.

QSR: Dickey’s is Celebrating National Barbecue Month

View the full article <a href="https://www.fastcasual.com/news/dickeys-barbecue-pit-to-open-in-annapolis/" target="_self">here</a>
 
A Dickey's Barbecue Pit franchisee, Yvonne Stanley, is opening her first location in Annapolis by the end of this year, according to a company press release.&nbsp;
 
"I decided it was time to open my very own business and after doing extensive research, I found a home in Dickey's Barbecue Pit," she said in the release.&nbsp;
 
Dickey's Barbecue Pit has more than 550 locations.&nbsp;

Fast Casual: Dickey's Barbecue Pit to open in Annapolis

View full article <a href="https://digital-signage.cioreview.com/cxoinsight/dickey-s-barbecue-pit-brings--hey-alexa--to-the-restaurant-industry-nid-26355-cid-195.html" target="_self">here</a>&nbsp;
 
Voice enabled technology is the efficiency tool of the future. Today, requesting information from Alexa is pervasive throughout the United States, and is quickly becoming an integral business tool, especially in the restaurant industry. Dickey’s Barbecue Pit, in partnership with iOLAP, has set out to utilize this technology in our restaurants for owners and employees to easily access business metrics without interrupting the cadence of their day, sacrificing guest interaction or interfering with crafting our low and slow smoked barbecue.
 
&nbsp;&nbsp;Through voice or text, to access key business and sales functions for any stores they have permission to access &nbsp;
 
Currently, owners of Dickey’s Barbecue Pit franchises and their employees move from chopping meat at the block, to the POS, tablets, or computers to find the metrics and information that they seek. At Dickey’s, we saw this as a problem and looked to voice enabled technology as the solution. Our thought was, “if this works in a business setting, why shouldn’t it work in a restaurant?” Thus entered our newest venture with our partner, iOLAP.
 
iOLAP leveraged its Enterprise Voice service to build an Alexa For Business Solution for Dickey’s Barbecue Pit that connects to store data, corporate data, and business applications. This allows the Dickey’s manager, the “Pit Boss,” through voice or text, to access key business and sales functions for any stores they have permission to access”. The Pit Bossis able to efficiently manage their individual stores on a daily basis. They can then receive a daily briefing, sales, and cost projections, as well as track and update inventory, food temperatures, and cleaning items. iOLAP designed the voice solution with Dickey’s unique barbecue vocabulary in mind thereby reducing training time, driving more efficiency, and improving the overall user experience.
 
Utilizing voice at Dickey’s Barbecue Pit locations enables Dickey’s to truly operate and manage their restaurants “hands-free.” The iOLAP Enterprise Voice app enables users to access Dickey’s Enterprise data and applications through voice, and a chatbot, making the data accessible wherever the user is. Users have the option to utilize an Amazon Echo device, a Bluetooth earpiece, and an Amazon Remote in the stores. This creates a truly integrated experience via adapting to various environments and surroundings in Dickey’s restaurant locations. &nbsp;Whether Dickey’s team members are in the kitchen, on the restaurant floor, or on the move, they will have real time access to business-critical data at the “tip of their tongue.”
 
Dickey’s is currently testing Alexa’s voice enabled technology in their corporate training location with plans of rolling it out systemwide.
 
This technology is the way of the future and Dickey’s is honored to be in the forefront of testing this in the restaurant industry. For restauranteurs, the possibilities are endless with voice enabled technology—just imagine having all pertinent business information just a “Hey Alexa” away.&nbsp;

CIO Review: Dickey's Barbecue Pit Brings "Hey Alexa" to the Restaurant Industry

View full article <a href="http://www.sandiegouniontribune.com/entertainment/dining-and-drinking/sd-et-dining-best-bbq-20180513-story.html" target="_self">here</a>&nbsp;
 
Anybody smell smoke? That’s the scent of a barbecue boom.
 
From a family-run operation out of a gas station in Vista to an upscale shopping center in La Jolla, a strip mall in Lemon Grove and a hipster hay bale hangout in North Park, San Diego is going whole hog for barbecue.
 
Longtime local favorites like Cali Comfort BBQ and Phil’s BBQ are celebrating milestone anniversaries this year — 10 years and 20 years, respectively — while popular smokehouse spots are expanding and new ’cue restaurants are queuing up to open around the county (see below).
 
Our pit plethora serves up Memphis, Texas, Kansas City, North Carolina, Lexington, St. Louis and Santa Maria style barbecue — if you’re a novice, this Eater story explains some of the rigid regional differences — which goes to show that San Diegans might be fanatical about their ribs, brisket and pulled pork, but not dogmatic.
 
Except when it comes to lists of the best barbecue joints in San Diego, which will inevitably anger devotees of a particular place. (That’s when the answer to “anybody smell smoke?” turns into “Oh, it’s coming out of slighted readers’ ears.”)
 
Yet, in the spirit of summer, that quintessential low and slow relaxation season, we’re fearlessly offering our recommendations on where ’cue fans need to make a pit stop. Many places sell meat by the pound and have catering menus, allowing you to have a smoke-free, no-muss backyard barbecue. Just keep in mind that no matter where you go, there will probably be a line. That’s the truest sign that San Diego is hog wild for barbecue.
 
Brazen BBQ Smokehouse &amp; Bar
In a neighborhood known for carb consumption of the cocktail kind, Hillcrest’s Brazen BBQ stands out as much for its award-winning, hardwood-smoked meats as its sinful starters and sides. You could make a meal out of the moist cornbread, over-sized Texas toast, cheesy tater tots, loaded or crusty mac ’n’ cheese and BBQ pizza. Washed down, of course, with a specialty cocktail from the Saloon. 441 Washington St., Hillcrest. (619) 816-1990. brazenbbq.com (MICHELE PARENTE)
 
Bubba’s Smokehouse BBQ
With its extensive menu — pork and beef ribs, brisket, tri-tip, pulled pork, chicken and more — Bubba’s a bona fide crowd pleaser. You don’t even have to stick with one style of ’cue; choose from Bubba’s Secret Dry Rub (no sauce); zest North Carolina vinegar-based or traditional southern sweet BBQ sauce. A second location in Eastlake opened recently. 888 Prospect St., La Jolla. (858) 551-4227. 2110 Birch Road, Chula Vista. (619) 947-6202. bubbassmokehousebbq.com (PARENTE)
 
Bull’s Smokin’ BBQ
Bull’s Smokin’ BBQ — originally launched in 2009 as Frankie the Bull’s BBQ — smokes all its meat Texas-style on the premises, everything from pulled pork and beef brisket to ribs and chicken. Everything is served as a la carte items, which you can complement with sides like fries, beans, coleslaw or mac ’n’ cheese. The pulled pork fries are a house specialty and a customer favorite. During a recent visit, the smoked pork ribs were cooked and smoked just right, served clean with sauces available in squeeze bottles at each table. Outside, there’s ample seating to enjoy your protein al fresco. And even better, Fido’s welcome. 1127 Morena Blvd., San Diego. (619) 276-2855. bullssmokinbbq.com (MICHAEL JAMES ROCHA)
 
Cali Comfort BBQ
Cali Comfort serves up big-time barbecue with a small-town feel. Fans look forward to the annual Spring Valley Tailgate &amp; BBQ charity festival, thrown by owners Shawn and Rositsa Walchef, which brings together amateur and pro pit masters. But locals know the other 364 days a year, it’s all about the melt-in-your-mouth, slow-smoked tri-tip. 8910 Troy St., Spring Valley. (619) 337-0670. calicomfortbbq.com (PARENTE)
 
Coaster Saloon
You can probably smell chef Tim Eylens’ Texas-style, oak-smoked meats on the lower portions of the Belmont Park roller coaster. You can definitely hear the screams of sports fans catching games on the giant, outdoor projection screen and 15 flat screen TVs. This is barbecue Mission Beach-style, with ocean breezes and oceans of beer on tap, 40 in all. 744 Ventura Place, Mission Beach. (858) 488-4438. thecoastersaloon.com (PARENTE)
 
Coop’s West Texas BBQ
There’s a reason there’s almost always a line at Coop’s West BBQ: It’s that good. Choose from pork spareribs, beef brisket, jerk chicken or pulled pork, but you really can't go wrong with anything at Coop’s. The meat’s tasty and smoked perfectly. The food tastes so good, it’s sinful, but the only sin to be committed here is not ordering the collard greens as one of your sides. Make sure to peek in the kitchen — you might get a glimpse of the man himself, owner Bradrick “Coop” Cooper. 2625 Lemon Grove Ave., Lemon Grove. (619) 589-0478. coopsbbq.com (ROCHA)
 
Dickey’s Barbecue Pit
Dickey’s was founded in Dallas in 1941 by World War II veteran Travis Dickey. Today, it’s the country’s largest barbecue chain with more than 500 restaurants in 43 states. Our visit to the Rancho San Diego location was almost at closing time, but the food still tasted fresh and delicious. The meats — everything from beef brisket and pulled pork to pork ribs and chicken — are all slow-smoked at each location. The long list of sides includes coleslaw, jalapeño beans, fried okra and green beans. It’s a no-frills experience, with the food served on metal trays, but don’t let the ease of the fast-casual experience fool you: They know BBQ. Numerous locations in San Diego. dickeys.com (ROCHA)
 
Enzo’s BBQ &amp; Alehouse
Just because “alehouse” is a part of the restaurant’s name doesn’t mean this is just a beer-centric joint masquerading as a BBQ restaurant. Italian owner Enzo Mistretta — he was born in Bagheria, a small town in Sicily — has more than 25 years of experience in restaurants. In 2005, he decided to take on a decidedly American food — BBQ — and opened Enzo’s BBQ &amp; Alehouse in Oceanside. The BBQ platters are popular, especially the Southern Combo: pulled pork, Texas-smoked brisket and baby back ribs, served with Southern beans, coleslaw and a very moist corn bread. 4121 Oceanside Blvd., No. 201, Oceanside. (760) 643-9602. enzosbbq.com (ROCHA)
 
Felix's BBQ with Soul in Oceanside has everything a good Southern BBQ place ought to have, including delicious beef brisket.
When you sit down at a BBQ restaurant, and they immediately bring out a basket of warm and moist cornbread, you know it’s bound to be a good meal. And Felix’s BBQ with Soul didn’t disappoint. The jam-packed menu has everything a good Southern BBQ place ought to have — from baby back ribs and brisket to tri-tip and pulled pork. And sides? Boy, do they have ’em. The long list includes red beans with rice, black-eyed peas, mac ’n’ cheese, braised cabbage and collard greens. The meat’s not quite the fall-off-the-bone kind, but it’s tender, and smoked just right (it’s slow-cooked in a hickory-wood-burning pit), completed by a sweet-and-smoky sauce. A dinner companion summed up the experience: “This is some good stuff.” Good stuff, indeed, but the service is even better — always with a smile. 3613 Ocean Ranch Blvd., Oceanside. (760) 439-7072. felixsbbq.com (ROCHA)
 
Grand Ole BBQ y Asado
There’s nothing fancy at this outdoor Texas-style barbecue and Argentinean grilled meats restaurant. Wood logs destined for the smoker are strewn about, the picnic tables are a little rickety, the sausages cooked over the coals in an old, seasoned cast-iron skillet. But just try keeping the crowds away. It’s so popular, this nearly 3-year-old spot is getting a spinoff in El Cajon in June. 3302 32nd St. North Park. (619) 213-3765. grandolebbq.com (PARENTE)
 
Lil Alex BBQ
Nestled between a Mexican restaurant and a Caribbean restaurant on Bonita Road is Lil Alex BBQ, a small, partial service establishment that does barbecue proud. Its abundant menu — all dishes are prepared on site — ranges from tri-tip sandwiches, burgers and chicken to beef ribs, pork ribs and pulled pork. Offering family meal options and daily lunch specials, Lil Alex specializes in mesquite-grilled, remarkable ribs. Newbies should order meal No. 2, which features four pork ribs and a beef bone with two side dishes. The beef bone is one of the most tender and juicy beef ribs you will find. The meaty, not fatty pork ribs are dusted in a mild, flavorful rub. Both are served with a traditional, smoky-sweet sauce with a tinge of spice, but ask for it on the side; you will want to savor both meats with and without it. With a slew of side dish choices, the red potato salad is worth a try — mild, creamy, with a hint of rosemary seasoning — and the coleslaw, too, is a non-sweet complement to the barbecue sauce so its sweetness can shine. The restaurant also includes a modestly stocked bar. 4020 Bonita Road, Bonita. (619) 240-7785. lilalexbbq.com (MICHAEL PRICE)
 
Lil’ Piggy’s Bar-B-Q
Boasting Memphis-style sweet “sauce so good makes you want to slap somebody,” Lil’ Piggy’s nonetheless lets you choose your hickory-smoked meats wet or dry. Take in the bay view and the signature fall-off-the-bone, 12-hour smoked pulled pork for the ultimate San Diego barbecue experience. 1201 First St., Coronado (at the Coronado Ferry Landing). (619) 522–0217. lilpiggysbarbq.com (PARENTE)
 
Phil’s BBQ
Since 1998, Phil’s has been San Diego County’s first name in barbecue — and barbecue lines. (My strategy? Downing the ’cue at Petco Park, where the wait is shorter.) Mesquite-grilled baby back and beef ribs are juicy even dry. But who’d pass on the million-gallon-selling barbecue sauce, which has depth of flavor and just enough kick. Pass the Wet-Naps, please. Locations in Petco Park (three sections), Point Loma, Rancho Bernardo, San Marcos, Santee and San Diego International Airport (Terminal 2). philsbbq.net (PARENTE)
 
Smokeyard BBQ and Chop House
Barbecue for the Lululemon set, Smokeyard opened in November as part of the UTC mall’s upscale dining expansion. Don’t let the quinoa-stuffed portobello fool you — there’s some serious barbecuing going on here. You can taste it in the luscious and tender beef ribs, tri-tip and pulled pork. 4313 La Jolla Village Drive (Westfield UTC, near Macy’s). La Jolla. (858) 630-7427. smokeyard.com/utc-san-diego (PARENTE)
 
At Valley Farm BBQ in Spring Valley, the pork ribs are crusted in a sinfully sweet rub that you will relish and probably dream about.
It’s served from a shack, designed for carry-out, and you will be so happy to order at the window and take it home. Perched at the literal corner of Campo Road and Bancroft Road, a modest, gardener’s shack-looking establishment serves up perhaps the best barbecue you will find out East, living up to its motto, “Small place, big taste.” The standard fare of tri-tip, ribs, rib racks, pulled pork and chicken are all offered, even a Black Angus hot dog is included. The Sampler Platter offers three pork ribs, a half pound of sliced tri-tip, a pulled-pork slider, a choice of one side dish and a small bag of chips. The pork ribs are crusted in a sinfully sweet rub that you will relish and probably dream about. The tri-tip, while a bit chewy, is juicy and laced with fragrant smokiness. The slider sandwich partners perfectly with the barbecue sauce, a smoky-sweet blend with a kick and yet you can still taste the tomato. The shack also offers five Boar’s Head deli-meat sandwich choices for picnic variety or the sadly unconvinced. But the shack graciously offers three picnic tables outside its ordering window for those proudly convinced BBQ enthusiasts who can’t wait the drive home to dine. 9050 Campo Road, Spring Valley. (619) 303-8342. valleyfarmmarkets.com (PRICE)
 
When Pigs Fly BBQ &amp; Catering
I first tasted Dale and Tammy Ginos heavenly brisket in 2013 at the Stagecoach Music Festival, where their quality ’cue soars past the competition of some of the best pit masters in the country. San Diegans must agree. The original When Pigs Fly, which straddles the family’s Chevron gas station, is so busy, a second location had to be opened in January. 230 Main St. Vista. (760) 295-7993. 1211 E. Vista Way, Vista. (760) 945-7828. whenpigsflybbq.com (PARENTE)
 
Wood Ranch BBQ &amp; Grill
This is a barbecue restaurant for people who don’t mind wearing a bib at a business lunch. The national chain may feel a bit corporate, but Wood Ranch serves up authentic, down-home barbecue. Don’t miss the baby back ribs, flavorful tri-tip, the BBQ Sliders combo (barbecue tri-tip, Western tri-tip, Carolina pulled pork, or Double R Ranch brisket), the peanut slaw and dreamy mac ’n’ cheese. 7510 Hazard Center Drive, Mission Valley. (619) 764-4411. woodranch.com (PARENTE)
 
The Wrangler Family BBQ
If you like your BBQ smoky and your plate overflowing, this East County restaurant is the place to be. The decor is kitschy — dark wood with animal trophy heads. Think mountain lodge, circa 1960s. That’s pretty much how long this institution has been serving up Texas-style BBQ — it was established in 1965. They have an a la carte menu, but to make it simple, order the plates. You’ll get your protein and sides in one easy order. There’s beef, ham and rib, and because I like all three, I always order the beef, ham and rib combo — No. 7 for $15.59. All plates come with roll, butter, barbecue sauce and two sides. Choose from coleslaw, macaroni salad, baked beans or french fries. Ordering is easy, and quick. They slice the meat right in front of you, and heap on the sides until your plate can’t take it anymore. The barbecue sauce, which is tangier than sweet, comes on the side. 901 El Cajon Blvd., El Cajon. (619) 442-1170. thewranglerfamilybarbecue.com (ROCHA)
 
More ’cue coming soon
Hanis Cavin, San Diego’s “Prince of Pork and the founder of Carnitas’ Snack Shack, has two barbecue projects cooking.
 
The first will be Pioneer, in San Carlos, taking over McCarter’s Bar &amp; Grill, Eater San Diego reports. (8622 Lake Murray Blvd., San Carlos.) It should be open around Memorial Day weekend.
 
And a summer opening is expected for a yet-to-be-named smokehouse at Liberty Public Market (2820 Historic Decatur Road, Point Loma). Cavin will be collaborating with the meat meisters behind the market’s successful Mastiff Sausage Company.
 
Cavin recently provided these details:
 
Just like at Pioneer, the market shop will use a Southern Pride Tennessee hard wood smoker, fed with oak and cherry wood to smoke the meats and vegetables.
They’ll serve smoked prime beef sandwiches, smoked pork dry-rubbed ribs and house-brined and smoked half chickens.
The style will be Texas-inspired and California-flavored barbecue.
And in early 2019, superstar chef Michael Mina will partner with celebrity lifestyle guru — and wife of NBA shooter Steph Curry — Ayesha Curry to open International Smoke at the One Paseo project (3275 Del Mar Heights Road, Carmel Valley). Mina, the San Francisco-based founder of the Mina Group restaurant empire, is known for his bold, global flavors. Look for such dishes as “Three Little Pigs,” with St. Louis spareribs, slow-cooked, marinated Southwestern adovada ribs and red-chili slathered Korean gochujang ribs.

The San Diego Union-Tribune: San Diego's best BBQ: Here's where to make a pit stop

View the full article <a href="https://www.qsrmagazine.com/news/dickey-s-offering-1-big-yellow-cups-may" target="_self">here</a> .&nbsp;
 
What pairs best with Dickey’s slow-smoked, Texas-style barbecue and savory sides? A $1 Big Yellow Cup. Beginning April 30 and continuing throughout May, Dickey’s will offer dine-in guests $1 Big Yellow Cups.
 
“At Dickey’s, our focus is and always will be the quality of our authentic, Texas-style barbecue,” says Trevor Wilson, Vice President of Marketing at Dickey’s Barbecue Pit. “In honor of National Barbecue Month in May, we wanted to have our guests celebrate by enjoying our delicious barbecue with Dickey’s iconic Big Yellow Cup for only $1.”
 
In the month of May, Dickey’s will host a contest through Instagram where barbecue lovers can enter to win Free Barbecue for a Year. To enter the contest, guests will have to follow Dickey’s Barbecue Pit on Instagram, tag their friends in the original post announcing the contest and post a photo of what they do with their Dickey’s Big Yellow Cup using the hashtag “ShowUsYourCup.”

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