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IN THE NEWS

It was a busy but good year for Dickey’s Barbecue Pit. In 2016, it not only opened 87 units but also launched a new menu and formed Dickey’s Capital Group to facilitate future growth. Roland Dickey Jr., who had been serving as the restaurant’s CEO, is now running Dickey’s Capital Group, and the brand’s former CIO, Laura Rea Dickey, took over the CEO title. Renee Roozen, former vice president of operations, was appointed as the first brand president.
 
The chain also implemented its “No B.S.” (Bad Stuff) campaign in 2016, after execs took a hard look at its proteins and made the move to source ethically and responsibly. Beef brisket is humanely handled and sustainably raised with no additives. Chicken is raised without antibiotics, is cage free and vegetarian fed, and contains no added hormones. There are no nitrates or nitrites in Dickey’s sausages and no artificial colors or flavors in any of the brand’s pork products, for example. Dallas-based Which Wich Superior Sandwiches has created a strategy to achieve tremendous growth both in terms of locations and revenue in upcoming years. With a recent opening in London, the 511-unit brand, which opened 54 locations in 2016, plans to open 50 domestic and 20 international locations by the end of the year. Proving that it’s not just “another sandwich concept”, Which Wich differentiates itself, CEO Jeff Sinelli said, by providing customizable.
 
While Dickey’s enhanced menu kept many of the brand’s classics, it also now incorporates tacos, sliders and Smoke Stacks, a combination of a side and a meat in one easy-to-carry container. The new menu, however, wasn’t a strain on owner/ operators, Laura Rea Dickey said. It required them to add only one item to food orders. Dickey’s, known in the industry as a leader in tech, is experimenting with sensor and beaconing technology to help stores operate more efficiently by reducing waste and ensuring operational standards. Beacon technology will enable curbside pickup of to-go orders without the guests ever leaving their vehicles, Laura Rea Dickey said.
 
From&nbsp;<a href="https://www.fastcasual.com/whitepapers/2017-fast-casual-top-100/">Fast Casual</a>

#8 of Top 100 Movers & Shakers

Two new Traverse City restaurants are firing up the barbecue pit. National franchise&nbsp;Dickey’s Barbecue Pit&nbsp;opened its doors Thursday in the East Front Street Campus Plaza. As part of its grand opening, the fast casual barbecue spot – which offers dine-in or take-out – will offer specials running through June 11, including: Thirsty Thursday (free treat for first 50 guests, free Big Yellow Cup &amp; free refills all day), Philanthropy Friday (gift card with donation for first 80 guests, 50 percent off meal for uniformed first responders), Singer-Songwriter Saturday (original music from a local singer-songwriter), and Kids Eat Free Sunday (one free kids meal with $10 adult purchase, kids 12 and under). Dickey’s is open daily year-round from 11am to 9pm except for Christmas and Thanksgiving.
From&nbsp;<a href="http://www.traverseticker.com/story/new-restaurants-stores-set-to-open-for-memorial-weekend">The Ticker News</a>

New Stores in Traverse City

See the full slide show on The Daily Meal <a href="http://www.thedailymeal.com/eat/america-s-top-25-barbecue-chains-2017-slideshow/slide-19">here.</a>

#8 on America's Top 25 Barbecue Chains!

From <a href="http://1851franchise.com/details/11440/How-Hard-Work-Good-Timing-and-Diversity-in-the-Restaurant-Industry-Helped-Laura-Rea-Dickey-Rise-Through-the-Ranks">Franchise 1851</a> &nbsp;&nbsp;
By Cassidy McAloon
 
The CEO of Dickey’s Barbecue Restaurants says that the industry is full of opportunities for aspiring entrepreneurs and employees to succeed.
 
Laura Rea Dickey has always been involved in the restaurant business. From her first job as a hostess at Lone Star Steakhouse to her current position as CEO of&nbsp;<a href="https://www.dickeys.com/franchise" target="_blank">Dickey’s Barbecue Restaurants, Inc.</a>, Dickey has had a front row seat to the industry’s evolution. And if you ask her, those changes are moving restaurants in a positive direction.
 
“I started working in the restaurant industry at a time when it was ready to go to the next level. Instead of being behind the curve, brands were ready to take on the latest technology and innovate in an exciting space,” Dickey said. “I was fortunate in that from a timing standpoint, I had enough marketing, advertising and web experience to tap into that landscape and make the most of the opportunity to grow.” &nbsp;
Dickey first launched her professional career in advertising. But at the time, she still had one foot in the restaurant industry—she worked with restaurant clients who were looking to enhance their marketing efforts and digital presence. That’s why it wasn’t a stretch when she made the switch to work on the client side of things. Dickey first worked as a strategic planner for Dickeys Barbecue Restaurants before taking over the role of CIO. She focused on building a technology roadmap for Dickey’s, and creating an authentic experience for every customer that walked through their doors.
 
Now, as CEO, Dickey is still focused on innovation. With the goal of growing the brand from just under 600 stores to over 700 this time next year—including new international locations—she’s taking the brand’s technology from the back of the house and also implementing it in a customer-facing setting. The brand is in the process of testing its own online ordering system, for example, which is designed to engage guests in a new way and make dining at Dickey’s more convenient.
 
To implement those types of changes and move the brand in a positive direction, Dickey relies on a leadership team that’s made up of 16 passionate and talented professionals. It’s those different opinions and perspectives that helps the brand stay connected to consumers.
“Diversity always enhances a brand’s outcome. Having folks on your team with different perspectives and backgrounds—whether it’s a variety of ages, experiences or genders—is so important when it comes to being successful,” Dickey said. “At the end of the day, it’s beneficial to have your leadership team be reflective of your guests. That’s how you can truly identify with your customers and provide them with the products and services that they’re looking for.”
 
The Dickey’s brand boasts an incredibly diverse leadership team—12 out of its 16 executives are women. But Dickey notes that it’s not their gender that makes them successful. It’s their commitment to working hard and ability to organically grow through the ranks.
“There’s certainly more diversity in the workplace now than there was when I was just starting out. It used to be that I was one of the only women at both tech and restaurant conferences. But that’s not the case anymore,” said Dickey. “The restaurant industry is one of the most diverse industries out there, which speaks to the fact that you can really find an opportunity to grow within it. Whether you’ve had a traditional or nontraditional career path, you can find a way to get your foot in the door and organically work your way up.”
 
There are numerous opportunities for aspiring entrepreneurs to work their way up in the restaurant franchising industry, both at Dickey’s and beyond. And as more brands continue to welcome new members to their leadership team from all walks of life, Dickey believes that there’s room for women to continue driving the restaurant industry forward.
 
Dickey said, “The best advice that I have for women working their way up the ladder both in business and in franchising is to think about nothing but your goal. You have to want to go further and be willing to stay longer and work harder. If you stay focused on your goal, you’re going to end up exactly where you want to be.”

Laura Rea Dickey Rising Through the Ranks 

From <a href="https://www.fastcasual.com/blogs/dickeys-ceo/">Fast Casual</a>:&nbsp;
Editor's note: In honor of International Women's Day and Women's History&nbsp;Month, FastCasual interviewed several female leaders in the restaurant industry to learn about their success and how they feel about leading in a male-dominated industry.&nbsp;<a href="https://www.fastcasual.com/blogs/15-female-execs-offer-advice-about-rising-to-the-top-of-a-male-dominated-field/">To read the entire series, click here.</a>
Before taking over as CEO of Dickey's Barbecue a few months ago, Laura Rea Dickey spent her days wrapped up in technology as the chain's CIO. The granddaughter-in-law of Travis Dickey, who founded the chain in Texas in 1941, was responsible in 2015, for implementing&nbsp;<a href="https://www.fastcasual.com/news/dickeys-gaining-operational-insight-via-big-data/">Smoke Stack</a>, the chain's cloud-based, big data system that collects customer data.
Smoke Stack has made data-driven business insights quick and easy to attain, allowing the chain to focus efforts on using data instead of manually analyzing it, Dickey said.
"This significant improvement to our reporting and analytics environment translates into more dollars saved and earned, said Dickey, who replaced her husband, Roland, as CEO in January when he became&nbsp;CEO of the chain's parent company. She took on the CEO title without hesitation and suggests that other women do the same.&nbsp;
"The opportunity is there, just commit and deliver. Don't look around, look at your goal and you'll get there," she said.
Got her start in the biz 
More than 20 years ago, Dickey's first "real" job was as a hostess at Lonestar Steakhouse in high school. Her post-college career started in advertising and web design,&nbsp;where her first three clients were restaurants.
On why women make great leaders 
"A range of perspectives enhances an outcome, so more woman taking leadership roles in the restaurant industry will continue to help evolve the business. Plus, woman are key decision makers for family dining choices, so it's a valuable perspective."
Advice to women looking to lead
"Restaurants require a relentless work ethic; so&nbsp;work hard, stay a little longer, do more than is required at every opportunity and you will move up."

'Female leaders will evolve the industry'

From <a href="http://www.hawaiinewsnow.com/story/34966809/dickeys-barbecue-pit-coming-to-oahu">Hawaii News Now:</a>&nbsp;
HONOLULU (HawaiiNewsNow) -
If you like barbecue, you'll want to pay attention to this: Dickey's Barbecue Pit is coming to Oahu.
The location of the eatery hasn't been announced yet.
But franchise owner Danny Mabalot, Jr. said he's looking forward to serving "delicious barbecue to my community in Oahu."
Dickey's Barbecue Pit is family-owned and operated, with locations in 44 states. It's the nation's largest barbecue chain.

Hawaii News Now: Dickey's coming to Oahu

From <a href="http://khon2.com/2017/03/21/dickeys-barbecue-pit-franchise-to-open-on-oahu/">KHON 2</a>:&nbsp;
With nearly 600 locations in 44 states, the world’s largest barbecue franchise will finally expand to Hawaii.
A publicist for Dickey’s Barbecue Pit reported Tuesday that Hawaii native Danny Mabalot Jr. will open a restaurant on Oahu within the next year. Mabalot got his start in the franchise business with four Subway locations owned by his family, which were opened by his father.
A location has not been finalized yet.
Founded in 1941, Dickey’s is known for slow smoking their meats on-site for 12-14 hours daily. The Dallas-based family-run franchise offers signature meats including beef brisket, pulled pork and pork ribs; mac and cheese, barbecue beans and cabbage slaw sides, and free kids’ meals every Sunday.

KHON 2: Dickey’s to open on Oahu

From <a href="https://www.dmagazine.com/publications/d-ceo/2017/march/ceo-spotlight-roland-dickey-jr/">D CEO</a>:&nbsp;<hr>The CEO of Dickey's Barbecue Restaurants Inc. on what it's like to run a family business.<div style="text-align: left;"> </div><h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Education</h4><div>Southern Methodist University, Bachelor of Arts, Master of Arts<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Why I Love My Job</h4>The best part is the team and getting to a place to truly shape the business.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Toughest Challenge</h4>Family business. It’s the biggest advantage and challenge all in one.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Lesson Learned</h4>The results are what count; effort only matters.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Looking Ahead</h4>It’s a truly watershed moment with so much change in the restaurant industry. From technology, guest values, and sustainable, organic menus to the competition, the challenge is truly invigorating.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Keeps Me Up</h4>The eighth cup of coffee.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Advice for an 18-Year-Old You</h4>Buy Apple stock.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Favorite Beverage</h4>Barbecue sauce Bloody Mary<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">First Car</h4>A Dickey’s catering van. It wasn’t very cool on the weekends.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Favorite Movie?</h4>“Smokey and the Bandit”<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Standout Destination</h4>The Dylan Hotel along the Keizersgracht Canal in Amsterdam. It has such great 16th century interiors that actually inspired our new store interior design.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Bucket List</h4>Being an extra in “Smokey and the Bandit 3”This Q&amp;A is extended content from the Dallas 500, a special edition produced by D CEO that profiles the region’s most influential business leaders. Visit&nbsp;<a href="http://www.dallas500.com/" style="box-sizing: inherit; color: inherit; background-image: linear-gradient(white, rgb(255, 255, 255)), linear-gradient(white, rgb(255, 255, 255)), linear-gradient(rgb(0, 173, 239), rgb(0, 173, 239)); background-size: 0.05em 1px, 0.05em 1px, 1px 1px; background-repeat: no-repeat, no-repeat, repeat-x; background-position: 0px 95%, 100% 95%, 0px 95%; text-shadow: rgb(255, 255, 255) 0.03em 0px, rgb(255, 255, 255) -0.03em 0px, rgb(255, 255, 255) 0px 0.03em, rgb(255, 255, 255) 0px -0.03em, rgb(255, 255, 255) 0.06em 0px, rgb(255, 255, 255) -0.06em 0px, rgb(255, 255, 255) 0.09em 0px, rgb(255, 255, 255) -0.09em 0px, rgb(255, 255, 255) 0.12em 0px, rgb(255, 255, 255) -0.12em 0px, rgb(255, 255, 255) 0.15em 0px, rgb(255, 255, 255) -0.15em 0px; transition: color 0.3s ease;">www.dallas500.com</a>&nbsp;for details.</div>

D CEO: CEO Spotlight, Roland Dickey, Jr.

From <a href="https://www.fastcasual.com/blogs/15-female-execs-offer-advice-about-rising-to-the-top-of-a-male-dominated-field/">Fast Casual</a>:
"The Femi-Nazi" was the nickname my high school boyfriend's dad "jokingly" gave me at the dinner table one night after I said his sons and daughters deserved equal treatment.
 
He chuckled, thinking he was hilarious. I rolled my eyes.
 
Although he was legitimately a nice man, a loving father and I knew he was only teasing me, I saw the amusement in his eyes. He thought my "idealism" was cute. It infuriated me. His nickname didn't offend me, but even at 17, his condescending attitude did. It was the late 1990s, not the 1920s, and I guess I expected more from him.
 
It wasn't the last time I was called a Femi-Nazi or heard the word "feminist" used as an insult. I'm not special; I know most career-oriented and independent women have had similar experiences. Although things are obviously much better than in the past — hey, we had our first legitimate female candidate for president — we still have a long way to go before we are equally sharing control with men.
 
The restaurant industry is no exception. Women still only make up only 27.3 percent of the industry's CEOs and 21.4 percent of chefs or head cooks.
 
The good news, however, is that the number of female-owned restaurants has increased by 40 percent in the last decade. Half of all U.S. restaurants are either owned or co-owned by women, NRA President Dawn Sweeney wrote in a recent blog. We are making headway.&nbsp;
 
In honor of International Women's Day (March 8) I wanted to highlight some of the women who are already leading the way. I'm humbled to cover their accomplishments, whether it's as CEO, the founder of a new concept or taking a leap of faith by opening a franchise. I can't wait to see what they do next.
 
Laura Rea Dickey
CEO
Dickey's Barbecue
 
"The opportunity is there, just commit and deliver. Don't look around, look at your goal and you'll get there."
 
Got her start in the biz
More than 20 years ago, Dickey's first "real" job was as a hostess at Lonestar Steakhouse in high school. Her post-college career started in advertising and web design, where her first three clients were restaurants.
 
On why women make great leaders
"A range of perspectives enhances an outcome, so more woman taking leadership roles in the restaurant industry will continue to help evolve the business. Plus, woman are key decision makers for family dining choices, so it's a valuable perspective."
 
Advice to women looking to lead
 
"Restaurants require a relentless work ethic; so work hard, stay a little longer, do more than is required at every opportunity and you will move up."

Fast Casual: 17 female execs offer advice

From <a href="http://www.santamariasun.com/biz-spotlights/15854/spotlight-on-dickeys-barbecue-pit-in-santa-maria/">Santa Maria Sun</a>:
Gary Chynna, owner
BY DAVID MINSKY
 
There’s no rule stating that someone must reach a certain age in order to become a restaurant franchisee. Gary Chhina became one at 24 years old.
 
Chhina, a Ventura native, owns three Dickey’s Barbecue Pit restaurants across the Central Coast, including the one in Santa Maria, located at 2212 S. Bradley Road. Chhina’s other restaurants are located in Goleta and Ventura.
 
Dickey’s is a Dallas-based chain that specializes in fast-casual slow-cooked barbecued meals, namely brisket, ribs, sausage, and chicken.
 
How Chhina came to be a business owner in food service is not necessarily by accident but because of hard work and a little good fortune.
 
 
BBQ MAGIC
Gary Chhina is 24 years old and owns three Dickey’s Barbecue Pit restaurants across Santa Barbara and Ventura counties.
PHOTO BY DAVID MINSKY
Chhina worked as a stocker at his parents’ grocery store starting at age 15. When he turned 18, his father made him part owner of the store, which came at a time when the store experienced a successful expansion. But that wasn’t exactly what Chhina wanted to do. He wanted to franchise.
 
Franchising is paying a company to license its brand and business model, which often relies on franchisees for success of the entire company. Many restaurants in America and throughout the world have such a practice; McDonald’s franchises, Starbucks doesn’t.
 
“My goal was to always go into food because when I was younger, my parents had Subways and I just had more interest in food versus a grocery store,” Chhina said. “It’s more controlled.”
 
He had enough money saved up to allow him to feel comfortable branching &nbsp;out on his own, so he did.
 
Chhina looked into several major restaurant franchises, including Subway and some non-food options to “test the waters.” He got some callbacks from a few chains, but ultimately went with Dickey’s. A representative got back to him immediately at the end of 2015, he said.
 
In September 2016, Chhina celebrated the grand opening of his first Dickey’s restaurant in Goleta. The store was a brand new location. Chhina thinks he’s technically the company’s youngest solo franchisee, although he is aware of younger people who come from families of owners.
 
He met one of them and their parents at BBQ U, the month-long school in Dallas where Dickey’s sends their franchisees. The school is held at an actual restaurant open to the public.
 
Things moved swiftly for Chhina once he opened the Goleta store. After a conversation with his franchise director, Chhina took over the Ventura and Santa Maria locations.
 
“It was an extremely fast thing to happen,” Chhina said. “I thought it was going to take me longer.”
 
Chhina conceded that at that stage in his life, he didn’t have many bills to pay. He also extolled the virtue of having a good credit score, which he said helped with the financing side of franchising.
 
The path to business ownership may have come early for Chhina, but now he’s aiming to make a positive impact, which for him requires not only providing quality customer service but giving back to the community.
 
One detail Chhina prioritizes is remembering guests’ names. It’s a practice he began at his Goleta restaurant, which has kicked off a chain reaction to the point that he’s now sponsoring festivals and events. Joining the local chamber of commerce also helps, he added. During franchisee training, Chhina learned about community marketing.
 
Several months into being a restaurant owner, it feels like he’s getting to know why all this effort is so important, he said.
 
“Dickey’s wants you to be very connected to your community,” Chhina said. “Our intentions are to let people know that our heads aren’t up here. We’re still human.”&nbsp;

Santa Maria Sun: Dickey's in Santa Maria

From <a href="https://www.qsrmagazine.com/franchising/concession-stands-fresh-take-franchising?utm_campaign=20170313&amp;utm_medium=email&amp;utm_source=jolt">QSR</a>:&nbsp;
Shrinking the standard operating footprint to fit a concessions stand broadened the consumer base for one Dickey’s franchisee. 

An opportunity to make an impact in his community and a background in business led Tom Eggerud to franchising, particularly Dickey’s Barbecue Pit.
 
Based in Minneapolis, Eggerud runs a traditional location, as well as a new Dickey’s concessions unit that opened in the Target Center. The home of the Minnesota Timberwolves, the Target Center brings in basketball fans from all over the region and hosts more than 200 events per year, including concerts, shows, and graduations.
 
For Eggerud, the concessions stand offers a fresh take on the franchisee playbook. He explains how a streamlined system can extend a brand’s reach.
 
1. Have a game plan
The American dream drew me to foodservice and to franchising. I looked for many years for a type of business that I could open and do really well in with my strengths, which I think are sales and marketing. It didn’t necessarily have to be the restaurant business, but it turned out to be a great fit once I found Dickey’s.
 
My foodservice experience goes back to high school and college, and my best experience was on the customer-service side of things. I had overseen about 200 employees in my last sales-management position, so I think that’s what drew me to it.
 
 
In my area, we have nothing similar to the Dickey’s brand, and you can really make an impact on people’s daily lives by giving them quality food and good service. It’s a great opportunity to make an impact in the community.
 
2. Own the arena
We’ve been at the Target Center about 15 games so far, and we’ve seen an improvement game over game. It’s been really good, and a lot of it comes down to the awareness, getting our name out there. With the Timberwolves games, we draw from a five-state area. We’re getting people from all over. We have about five Dickey’s locations in the Twin Cities, but people are coming from Iowa and the Dakotas, and we’re getting our brand out to people who haven’t otherwise tried it.
 
All the sandwiches are made to order at the game, and we provide a menu of some sandwiches and a couple different sides we sell at the restaurant. We bring everything unprepared from the restaurant and make everything fresh there. We also sell a lot of craft beers, so it’s a particularly strong stand in terms of business overall. Typically we’re putting out anywhere from 150 to 300 sandwiches over the course of a couple of hours. People want something that tastes good, tastes fresh, and is affordable.
 
The biggest difference between the stand and our other location is that we do a lot of business very fast. There’s a lot of preparation that goes into it: getting the food ready, driving it downtown, and the whole execution. It’s a long day and a long process for about two hours’ worth of concessions time, and we serve an abbreviated menu. It’s nice being able to explain to people our different menu items in the restaurant, but we just feature our best-selling meats at the arena.
 
3. Draft the best players
We have about 20 employees, and I try to have the same staff at the Target Center every game, which really helps with our efficiency and the level of service. Typically, service has seven to 10 people working the Target Center during the events. I look for people who are passionate about barbecue. Whether they’re guys or girls, we just want people who really love the food and who will come through in the service we provide. We look for people who have great attitudes and can move fast and just provide good service.
 
The core values I focus on across locations are the people and the product. I’ve had the same crew at the restaurant for quite some time. They know what’s expected. Having the right people and providing the exact same food every single day of the year has been what’s helped me, and that’s really what the focus has been.
 
We already have many people who are coming back for a sandwich during the same game, which is awesome. Obviously in a stadium setting there are a lot of food options for people to choose from, so getting people to try it and then seeing them come back is exciting.
 
4. Take a timeout
I opened my first restaurant about six-and-a-half years ago, and I was pretty successful in the restaurant, but challenges came from wanting to grow too fast. I did well in the beginning, and I thought I could handle taking on more than I could chew. I took on several additional restaurants, and that didn’t work for me, so I scaled back to my initial restaurant, which gave me the ability to do other events and menus such as the Target Center.
 
At this point in my career, I’m looking to expand into another location down the road. I’m not hurrying into it, but looking for the ideal location. I definitely know a lot more now than I did six or seven years ago, so I’m excited. We have a lot of opportunities in the Twin Cities with just a handful of stores in the immediate area.
 
To other franchisees considering new business plans, I would say definitely do the research. Find the opportunity, including the highs and lows. Don’t be unrealistic, and be sure to ask a lot of questions, just as you would in opening a new restaurant concept. There’s really no difference there; it’s knowing what you can do with no surprises.

QSR: A Fresh Take on Franchising

Re-posted from <a href="http://www.ledger.news/roots/local-jackson-family-reopens-dickey-s-barbecue-pit/article_6bffa344-0046-11e7-8d8a-27056c04d494.html">Ledger Dispatch</a>:&nbsp; 
 

Local entrepreneur and business owner Abra Teague brings Dickey’s Barbecue Pit’s delicious, slow-smoked barbecue to her hometown of Jackson. At the ribbon-cutting and grand re-opening of the Jackson location last week, Dickey’s awarded two lucky guests free barbecue for a year. Guests also enjoyed live music from local musician Rachel Wilson on Saturday, February 25.
 
“Dickey’s Barbecue Pit is honored to welcome the Teague family as a part of our own,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Dickey’s Barbecue Pit is the nation’s largest barbecue chain, but to our core we are still a family-run business serving communities slow-smoked barbecue.”&nbsp;
 
&nbsp;With a passion for slow-smoked barbecue, Teague partners with her husband, David, and her son, Austin Woodyard, to bring Dickey’s &nbsp;barbecue to their hometown of Jackson. The Teague family are veterans in the restaurant industry as they also own three Jamba Juice locations int the area.&nbsp;
 
Born and raised in Jackson, the Teagues are highly involved in their community, not only through their other local businesses but also as members of the Chamber of Commerce. “Our community is looking forward to us bringing Dickey’s pit-smoked barbecue back to our town,” said Abra Teague. “We are excited to bring the brand we fell in love with to Jackson and serve our community Texas-style barbecue.”
 
Residents of Jackson can find Dickey’s location at 12240 Industry Blvd., Suite 74 Jackson2. The phone number is 209-223-2748.

Ledger Dispatch: Jackson Family Reopens Dickey’s

<h2>From <a href="http://www.franchising.com/news/20170316_moreno_valley_gets_taste_of_texas_with_dickeyrsquo.html">Franchising.com</a>: &nbsp;</h2>
<h2>Dickey’s opens on March 16 with specials and giveaways.</h2>
<h2>March 16, 2017 // Franchising.com // Moreno Valley, CA - Dickey’s Barbecue Pit slow smokes into Moreno Valley this weekend with four weeks of specials. One lucky guest will win free barbecue for a year! Enter to win by using hashtag #1FreeYearofBBQ on any social media channel. Doors open on Thursday, March 16! 
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<h2>“Dickey’s Barbecue Pit continues to offer authentic, Texas-style barbecue across the nation,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “We are proud to expand in California and congratulate Owner/Operators Michael and Margarita Tucker on opening their second store out of what will be seven altogether.” 
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<h2>The opening festivities will last four weeks and include: 
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<h2>Thirsty Thursdays: Guests will receive a free Big Yellow Cup with free refills all day. 
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<h2>Philanthropy Fridays: “You Give, We Give” – All uniformed officers will receive 50 percent off their meal.</h2>
<h2>Singer/Songwriter Saturdays: Enjoy tunes from local musicians every Saturday for the next four weeks.</h2>
<h2>Kids Eat Free Sundays: Kids eat free with an adult purchase of $10 or more.</h2>
<h2>An award-winning entrepreneur, Michael Tucker also owns several franchises with Dallas-based convenience store 7-Eleven. “We believe in what we do, and we are proud to serve pit smoked, Texas-style barbecue to Moreno Valley,” Tucker says.</h2>
<h2>Dickey’s Barbecue Pit in San Marcos is located at 12620 Day Street, Moreno Valley, CA 92553. The phone number is 951-653-1340. 
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Franchising.com: Moreno Valley Gets Taste of Texas 

From <a href="http://gazette.com/dickeys-barbecue-pit-opens-downtown-colorado-springs-restaurant/article/1598303">The Gazette</a>: &nbsp;
Dickey's Barbecue Pit, a fast-casual chain with a handful of Pikes Peak region restaurants, opened in downtown Colorado Springs on Monday at 130 E. Pikes Peak Ave., in the first floor of the Colorado Square building at Pikes Peak and Nevada avenues.
The downtown Dickey's is operating as a smaller, satellite location - targeting the on-the-go lunch crowd with a limited menu of sandwiches, sides, chips, salads and deserts.
Its hours are from 10 a.m. to 2 p.m. Monday through Friday; the restaurant has seating for 10 to 15 people and carryout service. Unlike other locations, no meats are being smoked on site.
Texas-based Dickey's Barbecue bills itself as the nation's largest barbecue chain with more than 530 locations in 43 states.

The Gazette: Dickey's Opens Colorado Springs Restaurant

Watch the full KDFW segment <a href="http://www.fox4news.com/news/238724951-story">here</a>.&nbsp;<hr>Some Dallas police officers are getting an extra layer of protection that could quite literally save their lives. A non-profit organization is outfitting 20 of Dallas PD's most vulnerable officers with specialized ballistic vests. They're called Angel Armor ballistic body plates and weigh just two pounds apiece. When snapped together, they can withstand the bullet from a high powered rifle -- like the one used in the July 7 downtown Dallas ambush. Angel Armor gave FOX4 a demonstration, using a similar high-caliber weapon. The bullets dented the plates but didn't go through. Detective Corporal Brian Shawn was one of the officers wounded by the gunman on July 7 when bullet fragments penetrated his vest. He believes this new body armor could have prevented that. “They will stand up to increased velocity firepower, such as firepower officers sadly met with on July 7,” said Maurine Dickey, Dickey's BBQ. With a donation from Dickey's BBQ, 20 of the ballistic vests are being given to DPD's gang unit. The hope is with help from the community -- more will soon follow. “You know that you have the equipment to go forth with confidence to know that you can do your job and end the threat, so to speak, and live to fight another day,” said Lt. Eric Roman, DPD Gang Unit.

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