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IN THE NEWS

View the full article <a href="http://www.parkcitiespeople.com/community/save-an-officer-invest-in-a-vest/">here</a>.&nbsp;Dallas locals are stepping up to back the badge.A reception was held in the home of Bill and Minnie Jean Caruth for Barbecue, Boots, and Badges, an organization which raises funds for leading-edge technology designed vests to protect the lives of law enforcement officers around the country who brave the dangers of criminal justice each and every day. Needs for life-saving resources and equipment are left unfilled, according to a news release sent out about the organization. Every year officers are killed in the line of duty because they do not have the level of protection necessary for the ever-increasing risks they face. Officers need a more mobile and durable option for their safety. Barbecue, Boots, and Badges conduct fundraising initiatives across the country to support police and fire. Along with traditional fundraising Barbecue, Boots, and Badges is also sponsored by Dickey's Barbecue Pit and Frito Lay. The two companies have created a shared initiative to give back to the community by donating a portion of all Frito Lay products sold in Dickey's Barbecue Pits nationwide to the charity. Invest in a Vest is an opportunity to give back to those who give their all. Barbecue, Boots, and Badges are committed to providing lifesaving equipment and support to law enforcement with this program. A full 100 percent of donations raised for this program will be used for the sole purpose of outfitting the men and women of law enforcement with the protection they need. For every $750 raised, the life of a police officer can be saved. Participation in this program allows us the ability to ensure police officers are given the support they need with the equipment they deserve.

Park Cities People: Save an officer: Invest in a Vest

View the full article <a href="https://www.fastcasual.com/articles/dickeys-freshii-leaders-predict-2018-restaurant-trends/">here</a>.&nbsp;An increased focus on delivery, the elevation of vegetarian and vegan concepts, embracing automation and finding ways to operate in smaller areas are just a few predictions from several executives leading fast casual brands. Read below for more details. Jenelle Brown, VP of operations and training, Uncle Maddio's&nbsp;&nbsp;Predictions: As the demands of the consumer continue to support off-premise you will continue to see operators make adjustments in current models as well as the ideation phase of new design. I would also predict brands will focus on value-engineering their build-out to maximize space and minimize square feet as most fast casual concepts are competing for the same real estate.&nbsp; Technology will continue to play an amplified role in driving sales and traffic.This will be at the forefront of loyalty programs and social media strategies as they remain a primary sales tactic and will allow for consistent communication to guest databases, segmentation and benchmark the ROI of campaigns. Integration into POS systems with arching technology, such as third-party delivery, mobile apps, digital gift cards and reward redemption.&nbsp; While everyone looks to keep their COGS in line or below industry standards while simplifying operations and the guest experience menu trends will shift. Cross utilizing skus , extending the promotion of LTOs and celebrating current menu items will become more prevalent. For example, Uncle Maddio's Pizza recently launched calzones. This is a great way to celebrate our house-made dough and fresh ingredients in an exciting way.&nbsp; &nbsp;&nbsp;&nbsp;Sam Ballas, president/CEO, East Coast Wings + Grill Comfort FoodPredictions: Our focus group studies and research offered an opportunity into comfort food offerings, leading us to create comfort food iron skillets such as Buffalo Chicken Mac + Cheese, Kick'n Joe (our version of the sloppy Joe) and Iron Shepard (our version of the Shepherd's Pie) Our brand's evolution dubbed ECWG 2.0 has transitioned our look to a more industrial and rustic décor, as well as transition our menu. The offerings will continue with high-quality ingredients and feature award-winning wings; however, the new menu extends to craft beers, flat breads, burgers and comfort foods&nbsp;Rosalie Guillem, CEO and co-founder, Le Macaron French Pastries.Predictions: We saw food and social media coming together to create one of the hottest trends known as "Instagramable food," and we knew this was a trend we could be a part of — our products are beautiful and delicious. We are always looking for new ways to make our cafés and products stand out to create a more elevated and memorable customer experience. John Leon, CEO, LeonPredictions: My guess is continued rise of veganism/vegetarianism.&nbsp; John Pepper, CEO, BolocoPredictions: I believe digital payment and mobile ordering will accelerate. It makes no sense to see people continue to line up at Starbucks to place an order when it takes mere seconds on the phone. That will spill over to the rest of us too, as long as our apps are built well.&nbsp; I believe that how consumers define "value" will continue to evolve… taste and price will always reign supreme, but especially as Gen Z are entering and now graduating from college, things like social justice and impact on environment and communities will show up more prevalently in how people choose where they spend their money. I think a lot of high-growth, heavily-funded concepts will meet stronger headwinds in 2018, even if the fundamentals of those concepts are well accepted and even lionized by the public. The required investor returns matched with nose-bleed high valuations will cause further management turn over and decisions to be made that possibly undermine the long-term viability of those businesses.&nbsp; Stuart Fitzgerald, CFO, Freshii Great Britain&nbsp;Predictions: There is so much happening in the sector right now but the biggest change may be how data is being used to enhance the guest experience. Everything from personalized marketing campaigns to back-of-house operations is now data driven. In Freshii UK we have automated our accounting and business intelligence systems to improve the speed and quality of our decision making. Our EPOS, time and attendance, procurement and accounting systems connect through one portal. This portal will give our teams the data they need to run our stores efficiently and effectively. Sammy Aldeeb, CEO andfounder, Urban Bricks PizzaPredictions: After years targeting millennials through marketing and advertising, brands will now start to take it a step further and completely rearrange design to appeal to this generation. Colors and interior design will be chosen to appeal to millennials, and restaurant designs will be made to easily accommodate mobile ordering and pick-up. Fast casual restaurants will begin to incorporate full bars and craft beer in order to get younger customers into their stores. Bryon Stephens, president, Marco's PizzaPredictions: Workforce engagement and development: Data-driven decision-making: As one of its top company goals, increasing employee engagement is a continuous agenda item not only among the workforce but at each leadership table.&nbsp; Progress is measured and reported every period, and with the culture of accountability firmly entrenched, failure to improve engagement at Marco's is not an option.&nbsp; Some of the programs that help include Marco's apprenticeship program which provides current employees, active duty military, veterans and their families an opportunity for ownership complete with all the support they need to be successful. Laura Rea Dickey, CEO, Dickey's BarbecuePredictions: I see delivery as a growing focus with staying power beyond a trend in the industry. We are launching our consumer app with direct delivery and curbside pick-up. We are revamping our loyalty program that will be largely app-based. We are also focusing on "true engagement" with our guests. Meaning to complement our expanded, open kitchens, we're adding Barbecue School in select locations. In Barbecue School, guests can sign up for barbecue classes lead by a pit master in the restaurant and learn real barbecue techniques and how to make custom sauces and rubs.&nbsp; I think guests will look more for authentic, experience-based reasons, like that, to return to restaurant dining rooms in the evenings and weekends. Barbecue School is how we hope to meet that anticipated expectation.&nbsp;&nbsp; Last, I think we'll see smaller, more focused menus and footprints across the industry due to rising costs and fierce competition; we are seeing requests for counter-based, no-seating restaurants from potential owners. This is definitely something we may test in 2018. Scott Drummond, co-founder, EatsaPredictions: I think we will see the industry track the evolution and innovation cycle of the internet. For example, in the same way that the internet now presents customized information based on what you are doing, restaurants will soon do the same. Imagine restaurants with the ability to customize menus and present items that anticipate your needs, tastes and desires without you even noticing?&nbsp; Another innovation we may soon see will mirror the connectivity and group-sharing of social media. I believe we will see restaurant environments very soon where we can see, connect, share and maybe even sample food in real time that others are enjoying elsewhere. Eatsa tested the waters with innovation moving in this direction, and I feel confident that what people experienced was just the very early first steps in this direction! Steve Novick, CEO, FarmstandPredictions: With rents increasing and businesses rates more than doubling in some areas of London, we see a rise of kitchen-only restaurants and the number of independent brick-and-mortar shops decreasing.&nbsp; Bill DiPaola, COO, Dat DogPredictions: As far as things on the horizon for us and what we are gearing up for, we see the future as a more nuanced, personalized guest experience in restaurants that includes direct, in-store customer feedback that alters the environment as they dine.&nbsp;&nbsp; This includes the simple things like music and television programming, but one that also includes lighting, decor, artwork and even color scheme.&nbsp; All done through social networking and direct input from the guest. Customization is king and is not only limited to your meal.&nbsp;

Fast Casual: Dickey's, Freshii, Boloco leaders predict 2018 fast casual trends

View the full segment <a href="http://gooddaysacramento.cbslocal.com/video/category/spoken-word-good-day/3780688-dickeys-does-holidays/">here</a>.&nbsp;

Good Day Sacramento: Dickey's Does Holidays

View the full article <a href="http://annarborobserver.com/articles/texas_barbecue_at_dickey_s_full_article.html">here</a>.&nbsp;Dickey's Barbecue Pit is now serving traditional Texas barbecue in Washtenaw Commons. Will Kaufman and his wife, Rebecca, opened the franchise location in late October after another franchisee's agreement with Dickey's fell through.&nbsp; The food business is brand new territory for both of them, but Kaufman says "I always had a desire to open a restaurant. My original vision was more of a mom-and-pop greasy spoon, but the more I looked into it, the more research I did, I discovered how hard it was for an individual restaurant to open and be successful." Will says Rebecca, who was prepping the kitchen for opening when we talked to him, was behind him all the way when he decided to make the career change from IT professional.&nbsp; Will was born and raised in Ann Arbor, but his mother's family lives in Dallas. "Dickey's was one of mom's favorite places," he says. When he came across a Dickey's at an airport, "I saw a sign that gave a number [to call to learn] about franchises, so I gave them a call!" Permits had already been pulled for the previous franchisee, so Kaufman says the process was simple.&nbsp; What makes Texas-style barbecue different? "Texas barbecue is a dry rub--it's not an overly sauced barbecue," he explains. "We leave the sauce up to the guests. We definitely like the flavor of the meat to speak for itself." Dickey's offers variations of brisket, pulled pork, chicken, and turkey all smoked on site, plus ribs and a jalapeno cheddar sausage that Kaufman says goes back to the first Dickey's in 1941. The Kaufmans are drumming up business by offering 50 percent off to all first responders, plus free drink refills for life to anyone who buys a Dickey's "Big Yellow Cup." They hope to offer catering in time for the Super Bowl, and Kaufman says he has already signed a development contract for a second location, "hopefully downtown."

Ann Arbor Observer: Texas Barbecue at Dickey's

View the full article <a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-plans-napa-restaurant-2018">here</a>.&nbsp;Dickey’s Barbecue Pit continues their expansion in California with a new location in Napa slated to open in 2018. The new location will be owned by California locals, Rene and Gwen Bassett. New to the restaurant industry, the couple looks forward to embarking on their new venture with Dickey’s and bringing Texas-style barbecue to residents of their community. “At Dickey’s Barbecue Pit, we pride ourselves on serving each and every guest authentic, Texas-style barbecue,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “With new franchisees such as Rene and Gwen Bassett that truly love the brand, we can continue our growth and more importantly continue serving our guests delicious barbecue.” As a retired military veteran, Rene and wife, Gwen, decided they wanted to open their own restaurant and after researching franchising concepts found a home in Dickey’s. “The community here in Napa needs a delicious, affordable barbecue option and we look forward to giving them just that,” says Rene. “Dickey’s is a well-established brand nationwide and we are excited to become a part of the family.”

QSR: Dickey’s Barbecue Pit Plans Napa Restaurant in 2018

View the full article <a href="https://dc.eater.com/2017/12/19/16795054/mayahuel-woodley-park-dickeys-ashburn-opening">here</a>.&nbsp;Dallas-based chain Dickey’s Barbecue Pit opens Tuesday, December 19, in Ashburn, Virginia. The latest outpost in Northern Virginia (20020 Ashbrook Commons Plaza #106) is offering $2 pulled pork sandwiches (two per customer) from 11 a.m. to 2 p.m. as part of the grand opening promotion. [Restaurant News]

Washington DC Eater: Expansions

View the full article <a href="https://www.qsrmagazine.com/news/dickey-s-open-soddy-daisy-location-spring-2018">here</a>.&nbsp;Local Tennessee couple brings Dickey’s slow-smoked, Texas-style barbecue to Soddy Daisy in spring 2018. The new location will be opened by new Dickey’s Barbecue Pit owners Mark and Donna Oldham. “Dickey’s Barbecue Pit has been family owned and operated since 1941 and we consider each of our owners as a part of our family,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “We are always proud when passionate franchisees such as Mark and Donna Oldham decide to invest in Dickey’s and help us further our brand.” Originally from Tennessee, the Oldhams are not new to creating a business to serve their community. Though Dickey’s will be their first restaurant venture, the Oldhams are owners of a chicken farm in their home state. The couple knew they wanted to get into the restaurant business and after trying Dickey’s and researching the Dickey’s franchisee program, they knew it was a perfect fit. “Immediately after we tried Dickey’s barbecue, we knew this was the concept we needed to buy into,” says Mark Oldham. “We look forward to bringing Dickey’s to our community and having a new business for our family to run together.”

QSR: Dickey’s to Open Soddy Daisy Location in Spring 2018

View the full article <a href="https://www.fastcasual.com/news/dickeys-brings-texas-style-barbecue-to-soddy-daisy-tennessee/">here</a>.&nbsp;A Tennessee couple is bringing Dickey's Barbecue Pit to Soddy Daisy, Tennessee. Mark and Donna Oldham will open by spring, according to a company press release. "Dickey's Barbecue Pit has been family-owned and operated since 1941 and we consider each of our owners as a part of our family,” Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, said in the release. "We are always proud when passionate franchisees such as Mark and Donna Oldham decide to invest in Dickey's and help us further our brand."&nbsp;Originally from Tennessee, the Oldhams are not new to creating a business to serve their community. Though Dickey's will be their first restaurant venture, the Oldhams are owners of a chicken farm in their home state. "Immediately after we tried Dickey's barbecue, we knew this was the concept we needed to buy into," Mark Oldham said in the release. “We look forward to bringing Dickey's to our community and having a new business for our family to run together."

Fast Casual: Dickey's brings Texas-style Barbecue to Soddy Daisy, Tennessee

View the full article <a href="https://www.bizjournals.com/dayton/news/2017/12/13/bbq-chain-plans-for-10-more-regional-locations.html">here</a>.&nbsp;A month after opening its first Dayton region location in Springboro, Dickey's Barbecue Pit has announced it plans to bring more locations to the area. The Springboro restaurant at 752 Gardner Road is the third location operated by franchisees Kevin and Randy Daniel. The brothers plan to open 10 more Dickey's restaurants in the greater Cincinnati region. Randy Daniel said barbecue is "an underserved segment" in the region's dining scene. “Dickey’s is a quality product and we are proud to have the opportunity to serve it to our community," he said. Dickey's Barbecue Pit is the country's largest barbecue chain.&nbsp; “Dickey’s Barbecue Pit always has been a family-run, family-oriented business and that is something we pride ourselves on,” Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, said in the release. “Having experienced franchisees, such as the Daniel brothers, eager to open new locations is a testament not only to the success of our business, but the brand as a whole," she added. Dickey's is the country's largest barbecue chain, and was founded in 1941 in Dallas by Travis Dickey. Elsewhere in Ohio, Dickey's operates three restaurants in South Lebanon, Mason, and Amelia, as well as three locations in the greater Columbus area.

Dayton Business Journal: BBQ chain plans for 10 more regional locations

View the full segment <a href="http://www.fox4news.com/good-day/recipes/dickeys-hickory-smoked-turkey">here</a>.&nbsp;

FOX 4: Dickey's Hickory Smoked Turkey

View the full review <a href="http://www.momdoesreviews.com/2017/12/11/adorn-holiday-table-feast-dickeys-bbq-megachristmas17/">here</a>.&nbsp;Did you already cook a huge meal for Thanksgiving? Would you like to take Christmas off from major kitchen duty? Maybe you’re hosting multiple dinners during the month of December. Why not allow Dickey’s BBQ Pit to take one of those meal preparations off your hands? Your guest will be delighted with their Holiday Feast and you will feel rested, ready to enjoy your company.holidaysocial_2The Holiday Feast at Dicky’s BBQ Pit includes a choice of meat (smoked turkey, cajun fried turkey, spiral cut ham or prime rib), stuffing, baked potato casserole, green beans with bacon, gravy and a dozen buttery rolls. The Holiday Feast is available throughout the Christmas season! We recently tried the Cajun Smoked Turkey meal and oh boy, was it amazing in taste. The people at our local Dickey’s BBQ Pit location were ready for us when we walked in the door and had our order bagged and to us in just a few short minutes.The sides were each securing sealed and wrapped to assure no spilling occurred during the car ride home. From the bag to the oven. The turkey is precooked and bakes up very nicely and golden brown.The sides come in aluminum foil containers, making it easy to slip right into the oven, warm each one up and serve. The end result is you saving time in the kitchen, thus giving you more time with family, friends and guests. You also get the delicious, savory taste of Dickey’s BBQ Pit holiday meal and the rewarding smiles of all those that enjoy the tantalizing meal.For me, no holiday meal is complete without the buttery goodness of bread and Dickey’s holiday meal comes with pre-buttered, ready-to-heat and serve rolls. The taste is out of this world!Save time and effort in the meal prep. Let Dickey’s BBQ Pit do the work and give you more time with your loved ones. Let them cater your holiday party needs this season.holiday-feast Order your Holiday Feast online or call the nearest location today!

Mom Does Reviews: Adorn Your Holiday Table with a Feast from Dickey’s BBQ #MegaChristmas17

View the full article <a href="https://thereviewwire.com/dickeys-holiday-feast/">here</a>.&nbsp; Stress less this holiday season, have Dickey’s do the cookin’! The Dickey’s Holiday Feast can help with that! Dickey's Holiday Feast For the first time at participating locations, you can have your holiday meal delivered by one of Dickey’s delivery partners (at participating locations) or directly from the store! Dickey’s offers everything from a single Prime Rib to a full Holiday Feast complete with baked potato casserole, green beans, cornbread dressing and a dozen of Dickey’s famous, buttery rolls. I recently worked with my local Dickey’s to try out their Holiday Feast. While my location did not offer prime rib, I was able to get a smoked turkey! They also had cajun fried turkey or spiral sliced ham available. Dickey's Smoked Turkey When we went to pick it up, we were seriously surprised as to exactly how much food we were getting! We quickly called the parents to see if they would like to partake in this deliciousness. Well, once we got home, we were disappointed in that we had to cook all the food… we were saving up all day for this! Depending on the meat you get, it can take up to 2.5 hours! The sides can go in with the meat and take up to about an hour and a half. So we had to wait one more day to feast on this feast. I personally do not like to cook, so having a prepared meal ready to roll is awesome. Everything was fresh and delicious. Way to go Dickey’s! Dickey’s Cornbread Dressing Dickey's Stuffing Dickey’s Green Beans and Mashed Potatoes The cut green beans have bacon and onion mixed in. The mashed potatoes are blended with cheddar cheese, smoky bacon, and green onions. Dickey's Green Beans Dickey’s Delicious Buttery Rolls 12 rolls just ain’t enough! Better order additional rolls! Dickey's Butter Rolls The meal also came with gravy, cheddar cheese for the potatoes, and butter for the rolls. Depending on what meat you order prices range from $110 – $140 and feeds 10-12 people.

The Review Wire: Dickey’s Holiday Feast

View the full article <a href="https://www.bizjournals.com/dallas/news/2017/12/15/alexa-brief-me-on-this-customer-how-a-frisco.html">here</a>.&nbsp;Three years ago, when Amazon introduced the voice assistant Alexa and accompanying devices like the Echo and Echo Dot, iOLAP Founder and CEO Chris Jordan was among the first wave of customers. A big data and analytics consultancy, iOLAP already had a relationship with the Amazon Web Services side of the Amazon (Nasdaq: AMZN) equation. But right away, Jordan saw potential to bring this new consumer product to the enterprise world. “We started playing with it to figure out — how can we use this same interface, but for business?” Jordan said. “The same types of databases that we’ve accessed for analytics purposes, let’s try to go after them with our voice instead of with a mouse or touchscreen.” At first, it was all conceptual, then the company started building out a couple hypothetical proof of concepts. The idea gained some steam when Jordan got Dickey’s Barbecue Pit, a longtime customer, to sign on under proof of concept. Then, last month, iOLAP’s progress got a boost when Amazon announced, at AWS’ re:Invent conference, a series of partnerships to bring Alexa to the business world. While other companies may look to streamline teleconferencing or use the Alexa for commands like turning on and off office lights, iOLAP will continue to focus its efforts on allowing customers access to their systems via voice commands. “We’re told we’re the only people that are tackling that problem,” Jordan said. As it applies to Dickey’s, iOLAP's approach means making a simple part of employees’ days easier. Traditionally, someone has to manually record the temperatures of the meat at certain points in the process, either by writing it down or entering it into the computer, Jordan said, which requires putting on an taking back off gloves. iOLAP built the company a way to have Alexa record the temperature employees tell it, a less disruptive process. Another use case iOLAP is planning for involves the mobile salesperson, which could access a customer’s portfolio from anywhere with a command such as, “Alexa, brief me on customer X." And because Amazon allows the functionality of Alexa to be built into some apps – rather than run solely on the Echo or Dot – a sales team wouldn’t need additional hardware to gain voice command capabilities. For iOLAP, the AWS partnership is the cherry on top of an impressive two-year run. Jordan founded the company in 2000, before the term “big data” existed, although the idea hasn't changed much: find cost-effective ways to store data and allow clients meaningful access to it. A couple years ago, as growth had started to stall, Jordan brought in two managing partners, Don Mettica and Craig Rich. The two have fueled back-to-back years of about 45-percent growth. With a development team in Croatia, iOLAP now has about 175 employees globally. “We changed our philosophy and our approach to the market from a technology focus to much more of a solving-business-problems focus,” Jordan said. “It’s resonated really well.”

Dallas Business Journal: “Alexa, brief me on this customer:” How a Frisco company is bringing Amazon's Alexa to the enterprise

View the full segment <a href="http://www.kvoa.com/story/37011550/news-4-cooks-polish-jalapeo-cheddar-sausage">here</a>.&nbsp;

KVOA: News 4 Cooks: Polish & Jalapeno Cheddar Sausage

View the full segment <a href="http://www.kvoa.com/story/36988486/news-4-cooks-hickory-smoked-chicken">here</a>.&nbsp;

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