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IN THE NEWS

View the full article <a href="http://www.theoaklandpress.com/general-news/20171004/eatery-offers-50-percent-discount-to-first-responders-friday">here</a>.&nbsp;Dickey’s Barbecue Pit locations in Macomb Township, Sterling Heights and Lake Orion will offer half-off to first responders Friday to mark Ed Wenzel taking over ownership of the Macomb Township location. Dickey’s spokeswoman Callie Head said the company, which has 565 locations nationwide and nine in metro Detroit, regularly raises money for first first responders through its charitable organization, Barbecue Boots &amp; Badges. First responders must wear his or her uniform or display their badge to receive the discount. The deal will be offered from 11 a.m. to 9 p.m. Friday. The eateries are located at 20755 Hall Road, at Heydenreich Road, in Macomb Township; 36669 Van Dyke Ave., near Metropolitan Parkway, Sterling Heights and 4761 S. Baldwin Road, near Interstate 75, Lake Orion.

Friday Special: 50% Off for First Responders at Eatery

View the full article <a href="http://www.orlandosentinel.com/entertainment/best-bets/os-2017-orlando-sentinel-best-bets-winners-20170922-story.html">here</a>.&nbsp;Best BBQDickey’s Barbecue Pit When you find a hickory wood pit smoker at the forefront of every location, you know the barbecue has got to be good. From their fall-off-the-bone rack of ribs and traditional meats to the more unique menu items found on their menu, Dickey’s Barbecue Pit knows how to think outside the grill. Mouth-watering options include their Butcher Tacos, barbecue’s take on the traditional Mexican favorite, the hearty Westerner Sandwiches, Texas-sized creations packed between two massive slices of bread, and Smoke Stacks, including a mac and cheese topped with slow-smoked brisket. Their Tailgate Party Pack is a proven favorite among sports fans while the pecan pie gives in to sugar cravings with its buttery crust and toasted pecans. With local favorites like the slow-smoked and rubbed pork, fried okra and giant baked potatoes, there’s something here to satisfy every type of carnivore. Orlando Area Locations: Lake Nona and OviedoOpen daily, 11 a.m. to 9 p.m. dickeys.com Finalists: 4 Rivers: 4rsmokehouse.com Sonny’s: sonnysbbq.com

Orlando Sentinel: 2017 Orlando Sentinel Best Bets Winners

View the full article <a href="http://www.fesmag.com/features/blogs/this-week-in-foodservice/15222-restaurant-performance-continues-to-slide,-early-bird-diners-deemed-a-win-discord-among-those-who-study-minimum-wage-impact">here</a>.&nbsp; Growth Chains: The BMK Burger Bar, which has 15 restaurants, plans to open a mix of small and large restaurants with a goal of having 400 locations in the next 10 years. Arby’s has opened its first restaurant in Kuwait with two more to come. Current franchisees of Dickey’s Barbecue Pit restaurants in Louisiana plan to open 12 more locations in Louisiana and Texas. Hurricane Grill &amp; Wings is in the process of opening 15 more of the concept’s Hurricane BTW fast casual concepts and plans to reach 100 locations of this concept in the next few years.

Foodservice Equipment & Supplies: Growth Chains

View the full article <a href="http://www.littlelakecounty.com/little-reviews-dickeys-barbecue-pit-gurnee/">here</a>.&nbsp;My family loves barbecue. Even my picky daughter who doesn’t eat a lot of meat can eat her weight in barbecue ribs. We also have four kids in school, two in fall sports, one in dance, jobs, youth group, birthday parties — you know, the typical busy life. Which means sometimes, maybe more than I care to admit, we have to find a fast option to feed our family on the go, without going broke. We generally visit one of the typical fast food, drive-through restaurants, but after being invited by Bill Zimmerman to come try Dickey’s Barbecue Pit in Gurnee, we have found a new favorite place for a quick dinner on the run. Bill got into barbecue five years ago when he opened Dickey’s Barbecue Pit in Kenosha. While Dickey’s is a franchise, it’s still family owned by the Dickeys, who started it in Texas in the 1940’s. Bill’s passion for barbecue and desire to own his business led him to open the restaurants. Sidenote, since meeting Bill and hanging out at Dickey’s, my kids are trying to convince my husband he should open a barbecue restaurant — although endless ribs may be their main motivation. All of the meat at Dickey’s is hand rubbed and cooked on-site. It’s fresh — never frozen, and you can see it right there in the clear refrigerator behind the counter.&nbsp; As a guest of Bill’s, I was treated to a slightly closer look than most people get, and took a peek at how the ribs are slow cooked, in-store: In case the dancing kids didn’t give it away, everyone loved it. Order by the plate with your choice of one, two or three meats and sides. There are also sandwiches, and salads that you can get topped with your favorite meat. Kids can order a kids’ sized plate in the same style as their parents, a slider, or the always popular chicken nuggets. Bill walked us through the menu with a sampling of the different meats available and the three sauce options. Unlike the rest of my family, I am not an “all kinds of barbecue person;” I’m a little picky. And I still loved every single thing I tasted.&nbsp; The spicy Polish sausage was a surprise stand out that all my kids enjoyed and my husband, the “all-meat guy,” actually really enjoyed the chicken. The kids all requested the macaroni and cheese, of course, which is extremely cheesy and creamy. My husband and I opted for mashed potatoes and beans with a two meat plate — so we could share. My oldest son also managed to devour a two meat plate all by himself! The potatoes were another surprise. As a fast food place, I assumed they would taste like boxed potatoes, but the potatoes tasted just like homemade with tons of flavor and lumps! We were also thrilled to learn that cornbread from Alpha Baking in Chicago will be added to the menu soon, because for my boys, nothing goes with barbecue better than cornbread. The best part of dinner was that for the same cost as a fast-food dinner, we had food that tasted so much better. It felt like we were feeding our kids a real dinner we would make at home, and we all left full, but not feeling heavy or stuffed. Normally, we would have to go to a sit-down restaurant for that kind of feeling, and when we need a fast dinner, no one can wait for a sit-down restaurant meal. Dickey’s has become our go-to place for quick meals after sports and before school performances. Family and party packs are also available for pick-up, and there is a catering menu, too. Want to give them a try? On Sundays, kids eat free with every adult meal purchased. Now there’s an incentive! I would be remiss if I don’t comment on the yellow cups; you will notice them as soon as you walk in, stacked on the counter. Every plate comes with a yellow cup, and you get free refills from the choose your own flavors Coke machine. The cups are also a souvenir: take them home, wash them, bring them back and you will receive a discount on your next meal.

Little Lake Country: Little Reviews: Dickey’s Barbecue Pit, Gurnee

View the full article <a href="http://www.fesmag.com/features/foodservice-perspectives/15164-double-dose-of-disruption">here</a>.&nbsp;Business leaders often look over their shoulders trying to find the next disruptive player or event that will shake up their organizations. Well, in a matter of weeks spanning August to the beginning of September, the foodservice industry got a double dose of disruption. The first disruptive event was Hurricane Harvey making landfall in southeast Texas. The devastation defied description, as coastal towns were torn to ribbons by the hurricane-force winds and the metropolitan Houston area experienced massive flooding. As if the torrential torment Houston experienced was not enough, Mother Nature then turned her wrath on Florida in the form of Hurricane Irma. People were forced from their homes and the self-proclaimed happiest place on earth, also known as Disney World, went dark for a couple of days. Scary stuff. If there was a heartwarming outcome from all of this, though, it's the way individual members of the foodservice industry rose to the occasion. Members from the Association for Healthcare Foodservice rallied around their operator peers in the region by lending plenty of support. Franchisees from Dickey's Barbecue restaurants hooked smokers to the backs of their trucks and descended on the area to help feed those in need. Knowing full well it would take a loss, Ace Mart Restaurant Supply reopened its five Houston locations days after the storm so the dealer's employees could have some form of normalcy and keep a paycheck coming during such turbulent times. Representatives from Mission Restaurant Supply went calling on customers, not to sell them, but to give them a hug and offer some moral support. And, like so many other Texans, Bobak Mostaghasi from Jean's Restaurant Supply drove to Rockport, one of the hardest hit areas, to help with the cleanup. And then there was Cooking Up Better Lives, a group established to bring the Excell and Nissco buying groups together to work on philanthropic initiatives. In the aftermath of the hurricanes, this group started a GoFundMe page to help dealers devastated by the storms. All in all it was inspiring to see so many selfless acts from all corners of the foodservice industry — far too many to recount here. FE&amp;S posted several online reports on Hurricane Harvey as it impacted our industry. And by the time you read this, our coverage of Hurricane Irma will undoubtedly be in full force. The flood after the hurricanes took the form of other charitable endeavors to support the storm victims. Trying to support every cause you encounter is impossible. The reality is these efforts are all well intentioned so you can't go wrong in supporting any of them. The only mistake is not supporting any of them. People in the foodservice industry like to say that whether they are an operator, dealer, consultant or even a manufacturer, their true role is to facilitate hospitality. And in its actions following these natural disasters, the foodservice industry certainly put its money where its mouth is.

Foodservice Equipment & Supplies: Double Dose of Disruption

<div>View the full article <a href="http://delawarebusinessnow.com/2017/09/dickeys-barbecue-franchise-coming-glasgow/">here</a>.&nbsp;</div><div> </div><div>Dickey’s Barbecue Pit&nbsp; is preparing to open a location in the Glasgow area.</div><div> </div><div>The restaurant&nbsp; is off Route 40 in a newly constructed strip center near the Royal Farms station and convenience.</div><div> </div><div>Texas-Dickey’s earlier announced plans for a location in the Middletown area. However, no future location is listed on the company’s website.</div><div> </div><div>Dickey’s is the nation’s largest barbecue chain with 550&nbsp; franchised locations around the nation. Recent restaurant openings have been taking place in California and the family-owned&nbsp; company this month announced plans for another dozen restaurants in Texas and Louisiana.</div><div> </div><div>The Glasgow location will face competition in an area that is something of a hotspot for barbecue.</div><div> </div><div>Just down the highway is Smoke’s Smokehouse food trailer,&nbsp; &nbsp;with long-time barbecue spot, Durham’s operating off Elkton Road in Maryland. Also, a short drive away is the Famous Dave’s chain.</div><div> </div><div>Barbecue has grown in popularity, due in part to interest in regional foods and televised national competitions.Dickey’s had a franchise location in Dover that was later closed.</div>

Delaware Business First: Dickey’s Barbecue franchise coming to Glasgow

View the full article <a href="https://www.qsrmagazine.com/news/dickeys-eyes-texas-louisiana-gulf-12-new-units">here</a>.&nbsp; Current Louisiana Dickey’s Barbecue Pit franchisees plan to open 12 more locations between Houston, Texas, and Louisiana. This group of barbecue lovers consists of investors Rick El Mogazi and Kris Hickingbottom, as well as franchisee Robert Ray. They are excited and inspired by the Dickey’s Barbecue Pit brand. The group opened their first Dickey’s in Lake Charles, Louisiana, in November 2016.“We are proud to have such a strong group of owners be a part of our Dickey’s Barbecue Pit family,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants. “With owners such as Rick El Mogazi, Kris Hickingbottom, and Robert Ray, the Dickey’s brand will continue to expand, and we will have the pleasure of serving more folks across the nation.” Pairing Ray’s 30 years of experience in the restaurant industry with El Mogazi and Hickingbottom’s venture capitalist experience, the trio have set themselves up for success with the Dickey’s brand. Along with the 13 locations they have signed on for, the group plans to develop more in the future. “When researching franchising concepts, we fell in love with Dickey’s business model, great food, and explosive brand,” Ray says. “We are thrilled to open all of our locations and have the opportunity to serve barbecue lovers Dickey’s Texas-style barbecue.”

QSR: Dickey's Eyes Texas-Louisiana Gulf for 12 New Units

View the full article <a href="https://www.fastcasual.com/news/dickeys-franchisee-investor-team-adding-13-locations-to-texas-louisiana/">here</a>.&nbsp; Dickey's Barbecue Pit investors, Rick El Mogazi and Kris Hickingbottom, along with franchisee, Robert Ray, are opening 12 locations between Houston and Louisiana, a news release said.&nbsp;The group, which opened its first Dickey’s last year in Lake Charles, Louisiana, had already agreed to open 13 locations in its previous agreement. "When researching franchising concepts, we fell in love with Dickey's business model, great food and explosive brand," Ray said, in the company release. "We are thrilled to open all of our locations and have the opportunity to serve barbecue lovers Dickey’s Texas-style barbecue."

Dickey's Franchisee Team to Add 13 Locations in Texas, Louisiana

View the full article <a href="http://www.nrn.com/food-trends/more-chains-commit-antibiotic-free-chicken-survey">here</a>.&nbsp; The nation’s top restaurant chains are making progress in reducing the use of antibiotics in the chicken they serve, but they are lagging when it comes to beef and pork — and there’s still a long way to go, according to an annual report released Tuesday by a coalition of environmental advocacy groups. Chipotle Mexican Grill and Panera Bread once again were the only chains surveyed to earn an “A” grade for having comprehensive policies restricting the use of antibiotics in nearly all meat served in their restaurants, according to the Chain Reaction III report, produced by Consumers Union, the Natural Resources Defense Council, Food Animal Concerns Trust, Friends of the Earth, U.S. PIRG Education Fund and the Center for Food Safety. And while 14 of the 25 chains tracked have taken some action to end the use of medically important antibiotics in at least some of their chicken supplies, there has been much less progress made in other proteins. This year, 11 restaurant chains earned an “F” grade, meaning they have not made any meaningful commitment with regard to the use of antibiotics and the meat they serve, the report said. But some of those brands failed simply because they didn’t respond to the coalition’s survey, including Applebee’s, Domino’s Pizza, Olive Garden, Chilis, Buffalo Wild Wings, Little Caesars, Arby’s, IHOP and Cracker Barrel. DineEquity Inc., parent to Applebee’s and IHOP, said it didn’t participate, but the company recognizes the importance of the responsible use of antibiotics in the supply chain. “In fact, it is one important element of a much larger discussion at DineEquity around our supply chain and animal welfare,” said Amy Mason, DineEquity senior vice president of global communications and consumer insights. “In conjunction with leading external animal welfare experts, we are exploring positions on a variety of issues important to us, our guests and animal welfare organizations. This includes more robust policy development and transparent reporting of our progress.” Similarly, Jessica Dinon, a spokeswoman for Olive Garden, said parent company Darden Restaurants Inc. met its commitment to phase out the use of antibiotics important to human medicine for growth promotion by the end of 2016 across all of its brands. “Our commitment is consistent with the current Food and Drug Administration guidelines, and it reflects the input of many stakeholders,” she said. Jenny Fouracre, director of public relations for Domino's, said the chain has announced it will serve chicken in the U.S. that is free of antibiotics that are important for human health, beginning in 2018. "You don’t hear about that, because we do not choose to use this fact as a marketing message," she said. " We only purchase beef, dairy, and pork products from suppliers that use only low-risk animals, as classified by the USDA; emphasize appropriate animal husbandry, hygiene and preventative practices; and emphasize limited therapeutic use of antibiotics." Domino'sShe added that the coalition's grading system doesn't play a role in the company's decision-making process. Arby's, meanwhile, also noted its “F” grade was simply a result of not responding to the coalition's questionnaire. "We comply with all applicable FDA guidelines, including those related to the use of antibiotics in our proteins, and we maintain a commitment to the highest food safety standards," said Matt Baker, manager of corporate communications for Arby's Restaurant Group Inc. Dairy Queen and Sonic responded to the survey, but earned failing grades because they either had no policies about antibiotic use or didn’t meet the coalition’s criteria. Sonic officials, for example, said the chain has had a policy since January 2017 on poultry, saying poultry suppliers should only use antimicrobial drugs for the prevention, control and treatment of disease, and prohibiting the use of medically important antibiotics to promote growth. But the coalition contends that such policies don't go far enough, saying restaurants should ask suppliers to eliminate antibiotic use altogether, except for the treatment of sick animals and in the event of a specific disease outbreak.&nbsp; Dairy Queen did not immediately respond to requests for comments. The grades were based not only on restaurant policies, but also on the transparency of the chains’ practices and in achieving set goals within specific timelines.&nbsp; More points were earned for having policies that included all proteins, for example, or whether they used third-party audits to verify supplier compliance. Still, the 14 chains that earned a passing grade of “D” or better this year indicated improvement; only five passed in 2015, and nine passed in 2016. This year, Subway earned a “B+” as the only chain, after Chipotle and Panera, with a no-antibiotics policy across its entire meat and poultry supply. Subway achieved 100-percent sourcing of chicken raised without antibiotics earlier this year, and antibiotic-free turkey is on deck for 2019. The chain has pledged to eliminate use of antibiotics in beef and pork by 2025, the report said. KFCKFC was dubbed “most improved,” raising its grade from an “F” last year to a “B-” in the latest report. In March, KFC made a commitment to only purchase chicken raised without medically important antibiotics by the end of 2018. The coalition produces the scorecard every year in an ongoing push to urge restaurant chains to eliminate the use of meat from animals that have been given antibiotics routinely to prevent disease and promote growth, a common practice on industrial farms. The Centers for Disease Control and Prevention has linked the use of antibiotics in livestock with the spread of drug-resistant bacteria. An estimated 23,000 Americans die and at least 2 million are sickened by infections as a result of antibiotic-resistant superbugs.&nbsp; The Food and Drug Administration is phasing out the use of antibiotics in food and animals to enhance growth or improve feed efficiency. But the agency still allows the therapeutic use of such drugs in animals under the care of a veterinarian. The coalition, meanwhile, hopes the restaurant industry will do its part to change farming practices from a market-demand standpoint. “We must stop squandering antibiotics on animals that aren’t sick at a time when these vital medications are losing their ability to fight infections in people,” said Jean Halloran, director of food policy initiatives at Consumers Union, the policy arm of Consumer Reports. “Fast-food restaurants have tremendous market power and should use their leverage to help address this public health crisis by ending the misuse of antibiotics.” The report credited restaurant chains for contributing to improvements across the poultry industry. Nearly half of U.S. chicken is raised by suppliers who follow responsible antibiotic-use practices, or that have pledged to do so soon, the report said. Cate Gillon/Getty Images News/Getty ImagesPork and beef standards lag behindBut while more than half of the top chains have made a commitment to reduce antibiotic use in chicken, most — 22 out of the 25 — have not adopted time-bound commitments for limiting the use of antibiotics in pork and beef, the report said.&nbsp; McDonald’s, which earned a “C+” grade overall, has outlined a global vision for reducing antibiotics in beef and pork, but didn’t give a timeline, the report said. “Drug-resistant bacteria are killing thousands of Americans and sickening millions every year, so we need a big player to step up and address antibiotic use in pork and beef,” said Matthew Wellington, antibiotics program director for the U.S. PIRG Education Fund. “McDonald’s has changed its chicken suppliers and recently put out a strong vision to address misuse in pork and beef. By turning this vision into a reality, McDonald’s can pressure the meat industry to cut the rampant misuse of life-saving antibiotics that fuels these superbugs.” Marion Gross, senior vice president of McDonald’s North America supply chain, said next year the company will share its progress on reducing the use of antibiotics in beef. And its policies on chicken in the U.S. will apply to restaurants in global markets next year. Chipotle“Moving to cage-free eggs by 2025; sourcing chicken raised without antibiotics important to human medicine since 2015; and introducing McNuggets with no artificial flavors, colors or preservatives are all examples of our continued commitment to our U.S. customers,” Gross said in a statement. “Because we know we can and must do more across the globe, last month we also announced that in 2018 we will begin implementing a chicken antibiotics policy in markets around the world. And we remain committed to making meaningful reductions in the use of antibiotics in beef and pork, and will share our progress on beef in 2018.” Meanwhile, Chipotle said its decision to serve meat raised in a way that emphasizes “care over the use of chemicals” will continue. “We made that decision simply because we thought it was the right thing to do — the right thing for farmers, for animal welfare and for human health,” said Steve Ells, Chipotle’s founder, chairman and CEO, in a statement. “While we are pleased to see other restaurant companies following our lead on this issue, this report shows there is still more work to be done across the industry, and we hope that others will make this a priority in the same way that Chipotle has.” The report also gave kudos to nine smaller restaurant chains that have taken a stand on the use of antibiotics in meat. Dickey's BBQ, for example, this year launched a "no B.S. (Bad Stuff)" initiative committing to no-antibiotic chicken across its 600-unit chain, saying it will also source antibiotic-free beef and pork as supply allows. Boston Market has also pledged to remove meat raised with antibiotics from its menu by 2018, and The Cheesecake Factory uses beef, pork and poultry raised without antibiotics, added hormones or growth-promoting drugs.

More Restaurant Chains Pledge to Serve Antibiotic-Free Chicken

View the full article <a href="http://www.nrn.com/consumer-trends/dinner-decline-stumps-restaurants">here</a>.&nbsp; It’s the meal consumers are least likely to skip, and the one they are most likely to spend the most money on, but the dinner daypart at restaurants isn’t doing so well. Market research firm The NPD Group said part of the problem is that many operators are focusing too much on price and not enough on meeting consumers’ needs at dinner. “It’s a very important meal occasion -- not just to operators, but to the consumer,” NPD analyst Bonnie Riggs said. “It’s almost never skipped, but it’s been on the decline for a long time.” According to NPD, in the year ended June 2017, per capita dinner visits declined the most since 2013 (57 per capita visits, down from 62). The quick-service segment fared the best at dinner compared with other segments, but per capita visits were still flat for the last two years. The demographic group most responsible for the decline at dinner was consumers ages 35 to 54, NPD found. In the year ended June 2017, the group, which accounts for nearly a third of the population, made 60 per capita visits to restaurants, down from 67 in the year ended June 2015. But while many assume the reason for the decline is all about price, NPD research found that price isn’t the key driver of dinner decisions. “Do [consumers] like family meal deals, specials? Of course they do,” Riggs said. “But it’s not all about that.” So why aren't restaurants getting more dinner business? Each generation has different drivers for restaurant meals, NPD found. For example, the top decision drivers for restaurant meals for Millennials are a treat or reward for themselves or someone else, and because it’s not worth cooking for only one or two people. Meanwhile, top decision drivers for Generation X are that they didn't have anything to cook or eat at home, and because its more fun to eat out than at home.&nbsp; “They can get more of that business if they do it right,” Riggs said. At a time when consumers can get just about any food they crave fast, with just a few swipes and taps, “doing it right” — getting consumers to dine in — requires a more compelling value proposition. Executives from Dickey’s Barbecue Pit and Sonic Drive-In shared ways they have driven visits to their restaurants. Dickey’s aims to offer reasons to visit&nbsp;&nbsp; Dickey’s Barbecue Pit, a 70-year-old, family-owned chain with more than 550 locations, has been making major changes to meet the evolving needs of customers, whether they want to eat in the restaurant’s dining room or at home. “We’re living in an Amazon world. They want it when they want it, how they want it,” said Laura Rae Dickey, CEO of Dickey’s. “They are still having [dinner] with groups, families -- just not as often in our restaurants, but with our food.”&nbsp; To drive more customers to have Dickey’s food in restaurants, the chain is offering a number of incentives, from tailgate dinner packages that feed 12 people to a forthcoming kids-eat-free dinner offer through January. But perhaps the biggest push has come in the form of Dickey’s recent redesign. A year and a half ago, the chain opened up the kitchen and added glass-front meat walk-ins to all locations so customers can see their meat being chosen, chopped on the block, rubbed, put in the barbecue pit and plated. “We wanted to push that experience out, pull them into the kitchen,” said Rae Dickey. “It’s a reason to visit Dickey’s.” While Rae Dickey said the changes have prompted an increase in engagement and frequency of dine-in visits at lunch, they haven't yet had an impact on dinner, but she’s optimistic that they will soon. Sonic offers daily promotions&nbsp;Sonic Drive-In, the Oklahoma City-based quick-service chain with 3,557 units, is offering a plethora of promotions designed to drive visits nearly every day of the week.&nbsp; “Our dinner daypart is an integral part of our strategy, and we are focusing our promotions on quality, one-of-a-kind offerings at an incredible price,” said Lori Abou Habib, vice president and chief marketing officer at Sonic Drive-In. To encourage families to drop by for dinner on Tuesdays, the chain hosts Family Night, with half-price cheeseburgers from 5 p.m. to closing time. Originally a local promotion in select markets, Family Night is now a national promotion through December. Thursday nights are Wing Night in America, when diners can get buy-one-get-one-free boneless wings from 5 p.m. to closing time every Thursday night through Oct. 22.&nbsp;&nbsp; On Sundays, Sonic offers a $5 Chicken Dinner, a combination meal deal including a box of chicken strips, tots, Texas toast and a handmade onion ring with a choice of gravy and a drink, priced at $5. Sonic’s newest promotion, which launched on Sept. 25, is the Sonic Carhop Classic, featuring a cheeseburger with a quarter pound of 100-percent beef, fresh tomatoes, chopped onions and crinkle-cut pickles on a toasted, bakery-quality bun. The burger is served with Sonic’s handmade onion rings and a drink, and priced at $2.99.&nbsp; “Our guests have loved our classic cheeseburger and handmade onion rings for more than 60 years,” Abou Habib said. “Offering these iconic items at an incredible value has proven to be a winning combination that keeps bringing our guests back.”

Nation's Restaurant News: Dinner decline stumps restaurants

View the full article&nbsp;<a href="https://www.today.com/food/restaurants-where-kids-can-eat-free-t116090">here</a>.&nbsp;<o:p></o:p>

&nbsp;

The hotel chain Holiday Inn claims it pioneered
the "kids eat free” concept back in 1952. These days, you don't have to
book a room to score some free grub your kids.<o:p></o:p>

There are plenty of restaurants nationwide
offering deeply discounted or even totally free kids' meals almost every night
of the week. Even Hooters has joined the club.<o:p></o:p>

Of course, there's usually some fine print.
Though many of us may feel young at heart, kids are usually defined as 12 and
under ... and at least one adult entrée needs to be purchased. Still, the
savings can really add up. So, if you don’t feel like cooking — or breaking the
bank — dine out at any of these 11 eateries offering free meals for anyone born
after 2005.<o:p></o:p>

&nbsp;

Slim Chickens<o:p></o:p>

Southern hospitality meets budget-friendly
dining at select Slim Chickens locations where kids aged 10 and under eat free
on Sundays. There are more than 50 locations in 11 states, so check online to
see if your nearest Slim Chickens honors the deal. Note, diners must purchase
one adult entrée per free kids’ meal.<o:p></o:p>

&nbsp;

Buffalo Wings &amp; Rings<o:p></o:p>

Want to watch the game on a big screen and still
keep the kids entertained? Take the family to this sports bar and restaurant
where every Monday kids 10 and under can order anything off the kids’ menu.
It’s complimentary as long as adults spend at least $5 per kid. The promotion
is valid at all 58 locations in the U.S.<o:p></o:p>

&nbsp;

Beef ‘O’ Brady’s<o:p></o:p>

Beef ‘O’ Brady’s is another sports bar where
kids eat free. At many of its 220 locations nationwide, kids ages 12 and under
can get anything off the kids’ menu with the purchase of an adult entrée. Early
bird dinner diners? This deal is for you. It’s offered on Tuesdays from 4-8
p.m.<o:p></o:p>

&nbsp;

4 Rivers Smokehouse<o:p></o:p>

Kids eat free three, yes, THREE, days a week at
this chain of 15 family-friendly, family-owned smokehouses in Florida and
Georgia. Every Monday through Wednesday, kids ages 12 and under can choose from
eight complimentary entrees on the Lil’ Bite menu when an adult purchases a
meal off the main menu.<o:p></o:p>

&nbsp;

Holiday Inn<o:p></o:p>

Large families take note: for the past 65 years
Holiday Inn has invited up to four kids per table to eat free at any time on
any day of the week. The offer is good at all on-site restaurants belonging to
1,217 Holiday Inn locations worldwide. At least one adult per table needs to
order a full priced entrée, and kids are defined as 12-and-under. The adult
present does have to be a registered hotel guest.<o:p></o:p>

&nbsp;

East Coast Wings + Grill<o:p></o:p>

“Hump Day” is a hit at all 30-plus East Coast
Wings + Grill locations nationwide. That’s because on Wednesdays kids ages 12
and under can choose from complimentary sliders, wings, pita pizzas, mini corn
dogs and more when an accompanying adult purchases an entrée.<o:p></o:p>

&nbsp;

Freebirds World Burrito<o:p></o:p>

The only thing better than Taco Tuesday is
Sunday at Freebirds World Burrito. At all of its 80-plus locations nationwide,
kids 11 and under get a free burrito or quesadilla meal with the purchase of an
adult entrée. Use it for lunch and/or dinner. Plus, the offer is good between
10:30 a.m. and 9 p.m.<o:p></o:p>

&nbsp;

Dickey’s Barbecue Pit<o:p></o:p>

Host your next Sunday family dinner at Dickey’s
Barbecue Pit where family members ages 12 and under get a free barbecue kids
meal. The deal is honored at nearly 600 locations in 43 states. Disclaimer:
adults have to order at least $10 in food and/or drinks per kid to take
advantage of the deal.<o:p></o:p>

 
 
<o:p></o:p>

Applebee’s<o:p></o:p>

Depending on the location, kids eat free (or for
only $.99) on Mondays or Tuesdays at Applebee’s. Requirements vary per
location. But there are thousands of Applebee’s locations nationwide, so
chances are that one near you has a deal. Kids' meals include chicken grillers,
corn dogs and even a 4-ounce USDA Choice Top Sirloin.<o:p></o:p>

&nbsp;

Denny’s<o:p></o:p>

It’s breakfast for dinner at Denny’s where kids
ages 10 and under can get a complimentary stack of Jr. Strawberries &amp; Cream
Pancakes on Tuesdays between 4-10 p.m. The deal is offered at participating
locations — there are 1,700 Denny’s restaurants worldwide — and diners receive
up to two kids’ meals with the purchase of one adult entrée.<o:p></o:p>

&nbsp;

Margarita's Mexican Restaurant<o:p></o:p>

Margarita’s Mexican Restaurant also offers two
complimentary kids meals per adult entrée purchased. The offer is good on
Saturdays and Sundays at participating locations throughout the Northeast, New
England and Pennsylvania. Margarita’s defines kids as ages 12 and under and the
free meal includes an ice cream dessert.<o:p></o:p>

&nbsp;

These restaurants may have great deals for the
kids but if you don't feel like going out, check out some of our favorite fast
family-friendly recipes to make this fall!<o:p></o:p>

<o:p>&nbsp;</o:p>

TODAY: 11 restaurants where kids eat free

View the full segment <a href="http://www.kvoa.com/story/36447235/news-4-cooks-jalapeo-cheddar-sausage-baked-potato-casserole">here</a>.&nbsp;Dickey's Barbecue Pit: Jalapeño Cheddar Sausage &amp; Baked Potato CasseroleIngredients: Smoked Turkey: 5 links jalapeno cheddar sausage Hickory wood chips Baked Potato Casserole: 4 large potatoes ½ lb bacon (cooked &amp; chopped) ½ cup cheddar cheese ¼ cup chives chopped ¼ cup sour cream Preparation Instructions: Hickory smoke sausage at 275 degrees for 20 minutes and verify internal temperature of 145 degrees. Slice on a bias and serve. Preheat oven to 350 degrees and Bake Potatoes on tray for 45-60 minutes or until tender. &nbsp;In a serving dish, mix hot baked potatoes (with or without chopped skin), cooked bacon, cheese, chives, and sour cream. Sprinkle extra cheddar cheese on top and bake for 10 minutes or until the cheese has melted on top. &nbsp;Let cool for 5 minutes and serve.

News 4 Cooks: Jalapeño Cheddar Sausage & Potato Casserole

View the full article <a href="https://hospitalitytech.com/dickeys-barbecue-pit-incorporates-technology-every-day-training-use">here</a>.&nbsp;At Dickey’s Barbecue Pit, we pride ourselves on serving communities across the nation Dickey’s authentic, slow-smoked, Texas-style barbecue. We can only do this if our franchisees are properly trained and given an opportunity to continue learning, which is why we created the training program we use today—one that is made possible by the adaptability of technology. &nbsp;&nbsp;Barbecue University—Into the PitThe training program at Dickey’s begins with Barbecue University, a four-week course run by Dickey’s training team. In these four weeks, franchisees are not only taught the art of great barbecue, but also how to run a successful business. Recently, we changed the format of the first week of class, making it completely virtual. In this week, all franchisees watch videos, take quizzes and get certified before coming to Dallas for their hands-on learning. This virtual week gives our franchisees the opportunity to get familiar with some of the systems we use in the day to day operation of our store, and allows our training team to easily communicate with them, track their progress and assist them in any way they need during the first week to becoming a Pit Master.For the last three weeks of the program, new franchisees travel straight to the heart of the Dickey’s Pit: Dallas. They experience the world of barbecue first-hand and are introduced to the art of great barbecue in Dickey’s training store on Wycliff Ave.; where Dickey’s tests all new technology, new products and most importantly, trains our new owners. This training store allows new franchisees to learn in a hands-on environment and experience how important technology is in our day-to-day business. Furthermore, they also begin interacting with customers in a live setting, instilling our belief that the guest experience is our top priority.&nbsp;Continuing Education: The Pit and Beyond &nbsp;Education and guidance from the training team continues long after the franchisee has graduated from Barbecue University and opens their new Dickey’s location.Although Dickey’s Barbecue Pit has locations nationwide, technology continues to connect us to each and every franchisee and their Pit Crew across the system. We reach our franchisees and their Crew through multiple training channels. The first, is through continuing education in Barbecue University Online—a program that is beneficial to employees that have been with Dickey’s for years or have just became a member of the family. This is where how-to videos, one-sheeters, quizzes and any information on new systems, promotions and all other Pit Master essentials are housed. Through this, we continue to educate our franchisees so they can pass along their wisdom to their Pit Crew members, whether they be Dickey’s veterans or brand-new team members.We also connect through daily training videos known to the Dickey’s family as Shift Meeting Training Video (SMTV). The training team creates a new SMTV video daily and requires every Dickey’s store employee to watch it at the beginning of every shift—our Home Office employees even watch them every morning to start the day on the right side of the Pit!We began training through SMTV six years ago and have molded and shaped it into the powerhouse training tool it is today. Each segment contains sales, branding and training pieces—they are timely to what promotions are going on and serve as a general “how-to” which reinforce basic training and ensures all employees are up to Dickey’s standard. Talking numbers, out of the nearly 600 Dickey’s locations nationwide, the SMTV videos are sent out seven days a week and are watched twice a day during each shift meeting—that is A LOT of SMTV and an emphasis on maintaining excellence.At Dickey’s, we enjoy being ahead of the curve on the implementation of technology for our stores’ everyday use. With that said, training videos are imperative for a seamless roll out of new technology to every store in the system—we need to be able to “show” our franchisees and their Pit Crews how new gear functions, demonstrate operational standards and re-iterate bottom line impacts. Most recently, we upped our online ordering options by creating partnerships with third party delivery vendors. This is something that some franchisees had zero experience with, so we created videos teaching them not only how to package food for delivery, but also how to create good relationships with the vendors and ensure happy guests.Through our training efforts at Dickey’s, from Barbecue University to SMTV, technology is crucial for us to do what we love which is “make barbecue go boom”!

Dickey’s Barbecue Pit Integrates Tech for Daily Training Sessions

View the full article <a href="http://www.kansas.com/entertainment/restaurants/dining-with-denise-neil/article174698836.html">here</a>.&nbsp; If you plan carefully, you could eat out at a restaurant every night until your kids turn 12 and never, ever pay for their meals. Free Picasso’s cheese pizza on Monday. Free District Taqueria quesadillas on Tuesday. Free Logan’s Roadhouse ribs on Wednesday. Free Riverside Cafe hamburgers on Thursday. Free IHOP pancakes on Friday. Free Twin Peaks mac and cheese on Saturday. Free Dickey’s barbecue sliders on Sunday. Although this plan might not be cost efficient in the end – considering that an adult entree purchase is required for nearly every kids-eat-free deal in town – isn’t it exciting to know it’s possible? Several restaurants in town like to court parents by offering free or extremely cheap children’s meals certain nights of the week. The most popular night is Tuesday. The least popular is Friday. But free and cheap food can be found every night of the week. Here’s a guide to several of the deals available now. Keep in mind that restaurants periodically change their offers, so if you hold on to this article for a while, you might want to check before you go. Also, most of these deals are available for dine-in customers only. Know of any deals we’ve missed? E-mail dneil@wichitaeagle.com or comment on this story on the Dining with Denise Facebook page. Monday Cholita’s, 8987 W. Central: This Mexican restaurant offers one free child’s meal for every adult meal purchased for $5.99 or more. The deal is good for children ages 12 and under and includes a drink. Denny’s, 4024 E. Harry, 5700 W. Kellogg, 8030 E. Kellogg: Kids 10 and under eat free from a kid’s menu with purchase of adult entree that costs $6 or more. The deal is good from 7 a.m. to 10 p.m. Mondays through Fridays. Mexico Viejo, 6960 W. 21st St. A free kid’s meal is offered Monday nights after 3 p.m. with an adult meal purchase. Picasso’s, 621 W. Douglas: A free slice of cheese pizza is offered every Monday from 5 to 8 p.m. with the purchase of any “Slice of Art” pizza. Tuesday District Taqueria, 917 E. Douglas: Kids get a free cheese quesadilla and soda with each adult meal purchased on Tuesdays. Felipe’s, 3434 W. Central, 445 S. 119th St.: At the west-side Felipe’s restaurants, kids 12 and under eat free from a kid’s menu with each adult meal purchased. Godfather’s Pizza, 4840 S. Broadway: On Tuesdays, one kid age10 and under eat free from the buffet with each adult buffet purchased. It’s served from 11 a.m. to 1:30 p.m. and from 5 to 7:30 p.m. IHOP, 3505 N. Rock Road: This IHOP offers a free kid’s meals with the purchase of an adult meal from 4 to 10 p.m. Tuesdays and Wednesdays for kids 12 and younger. Riverside Cafe, 739 W. 13th St., 9129 W. Central, 824 N. Baltimore Ave. in Derby: One child eats free with the purchase of each adult meal all day on Tuesdays and Thursdays. Ruben’s Mexican Grill, 915 W, Douglas: Kids 12 and under eat free all day on Tuesdays with the purchase of an adult meal. One free kid per adult meal. Two Brothers BBQ, 6730 W. Central: A child age 3-11 can eat free with purchase of each adult meal or buffet every Tuesday and Wednesday at the West Central restaurant. Two Brothers BBQ, 3134 E. Douglas and 300 S. Greenwich: Kids age 3-11 eat free with the purchase of an adult meal on Tuesdays. One free kid meal per adult meal. Wednesday Logan’s Roadhouse, 353 S. Rock Road, 2424 N. Maize Road: Kids ages 12 and under eat for free from the kid’s menu on Wednesdays. One kid’s meal per adult entree purchased. Choice of drink and one side included. IHOP, 3505 N. Rock Road: This IHOP offers one free kids meals with the purchase of an adult meal from 4 to 10 p.m. Tuesdays and Wednesdays for kids 12 and younger. Two Brothers BBQ, 6730 W. Central: A child age 3-11 can eat free with purchase of an adult meal or buffet every Tuesday and Wednesday at the West Central restaurant. Thursday El Agave, 3236 N. Rock Road: A kid can eat free with the purchase of an adult entree all day on Thursdays. Riverside Cafe, 739 W. 13th St., 9129 W. Central, 824 N. Baltimore Ave. in Derby: A kid can eat free with the purchase of an adult meal all day on Tuesdays and Thursdays. Saturday Twin Peaks, 8310 E. 21st St. and 7325 W. Taft: Kids eat free from 11 a.m. to 4 p.m. on Saturdays and Sundays with the purchase of an adult entree. One kid meal per paying adult. Sunday Dickey’s Barbecue Pit, 2770 N. Maize Road, 2244 N. Greenwich: A free kid’s meal for ages 12 and under is available with the purchase of each adult meal every Sunday. Twin Peaks, 8310 E. 21st St. and 7325 W. Taft: Kids eat free from 11 a.m. to 4 p.m. on Saturdays and Sundays with each purchase of an adult entree. Multiple days a week The Angry Elephant, 2959 S. Hillside: This new barbecue restaurant feeds kids free from 4 p.m. to close daily with purchase of an adult entree. IHOP, 4870 S. Washington and 515 S. Ridge Circle: These two IHOPS offer a free kids meals with the purchase of an adult meal from 4 to 10 p.m. daily for kids 12 and under. And almost free Applebee’s: Wichita Applebee’s restaurants offer smaller kids meals for 99 cents and larger ones for $1.99 on Tuesdays and Thursdays. Children 11 and under qualify for the deal, and it’s offered only for dine-in customers. Carlos O’ Kelly’s: Kids meals are half-price at Carlos O’ Kelly’s on Tuesday nights. Cici’s Pizza, 8320 W. Central: Every Tuesday in September, kids eat for 99 cents from 4 to close. Fazoli’s, 8520 W. Central, 3553 N. Rock Road: Kids eat for 99 cents on Tuesdays. Firehouse Subs: 99-cent kids meals are available with purchase of adult meal on Mondays and Wednesdays at the shops at 2413 Greenwich and 8007 E. Kellogg. The same deal is available at 446 S. Ridge Road and 2755 N. Maize on Mondays and Tuesdays. McAlister’s Deli, 7130 W. Maple and 2222 N. Greenwich : Kids meals are 99 cents every day at Wichita’s McAlister’s. PepperJax Grill, 3130 N. Rock Road, 2616 N. Maize Road: Kids eat for $1 on Wednesdays.

Never Pay for Kids' Meals at Wichita Restaurants Again

<div>View full article <a href="https://www.franchising.com/articles/dickeys_barbecue_pit_takes_the_field_.html">here</a>.&nbsp;</div><div> </div><div>Kansas City Chiefs fans who love great barbecue and ribs are in for a real treat this season at Arrowhead Stadium. Multi-unit franchisee Ryan Wenrich has opened a Dickey's Barbecue Pit location in the concession area at the home field of his own favorite NFL team. He says when he was offered the concession stand space he simply could not pass on the opportunity. His first concession location opened during preseason and a second location is scheduled to open soon.</div><div> </div><div>"We are excited to have this opportunity at Arrowhead Stadium," says Wenrich, who also operates 6 traditional Dickey's locations. "Nothing goes better with football than delicious barbecue and we are proud to offer this to the fans at Arrowhead Stadium this season and hopefully many seasons in the future."</div><div> </div><div>The Dickey's brand has been ramping up expansion recently and has grown to nearly 600 locations in 44 states.</div><div> </div><div>"At Dickey's Barbecue Pit, we are proud to have franchisees like Ryan Wenrich that take Dickey's Barbecue Pit to a new level by being innovative in location selection and embracing serving our traditional barbecue in a new way," says Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, Inc. "It is ideas such as these, that will continue Dickey's growth now and in the future."</div>

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