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

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

IN THE NEWS

<p><a href="http://fox40.com/2017/01/25/get-prepared-for-the-super-bowl-with-dickeys-bbq/">FOX40</a> featured this segment on catering Dickey's for 'Big Game' watch parties.&nbsp;</p>
<p>Dickey's BBQ Pit is well known for their amazing BBQ and sides. &nbsp;They offer full catering services so you don't need to do anything except place the order. &nbsp;Depending on the size of your Super Bowl party there are plenty of options for getting just the right amount of food. &nbsp;Spend your time enjoying the game and leave the cooking to Dickey's BBQ Pit.</p>
<p>More info:</p>
<p>Dickey's Barbecue</p>
<p>Multiple Sacramento area locations</p>
<p>Dickey's.com</p>

Super Bowl with Dickey’s

<p>Dickey's was ranked ninth on Franchise Times Fast &amp; Serious List 2017.</p><hr><p>9. Dickey’s Barbecue Pit</p><p>Barbecue restaurants</p><p><br></p><p>Dickey’s CEO Roland Dickey Jr. has a strong personal style—energetic, sharp-tongued and confident that he’s helping to build “the greatest brand ever.” Contrary to his brash ways, he’s unwilling to pat himself on the back or take a victory lap for fear of losing the brand’s momentum. As last year’s No. 6 Fast &amp; Serious brand, Dickey’s Barbecue Pit remains firmly on the gas with a new butcher shop motif and a heavy investment in technology, including data analytics, loyalty, delivery and a new point of sale system.</p><p><br></p><p>Like Domino’s has been, Dickey wants his brand to be known for its technological know-how in the coming years. Dickey’s has morphed into a more fast-casual-style brand, focused on improving its carbon footprint and steadily removing less desirable ingredients from its food. “People want to know the origins of the ingredients, and want to know it’s high quality,” Dickey said. “Our philosophy is, we don’t want to serve what we think people want, we want to serve what we like and what we want—and fortunately a lot of people agree with us.” After working on beefing up its internal infrastructure, he added 2017 is the year Dickey’s goes international, which should impact its future growth in a big way. “We don’t want to do anything to scratch our ego, so we wanted to lay a really solid foundation domestically,” he said. “We have all kinds of interest, especially from Central and South America and Asia—people are blowing us up.”</p><p><br></p><p>Within the U.S. or abroad, Dickey has a razor-sharp focus on keeping the brand fresh on a successive basis, while simultaneously appealing to its “legacy” and younger customers. “This isn’t your grandfather’s barbecue,” he said. “All generations want to be part of something cool and happening and fun and growing.”</p>

Franchise Times: Fast & Serious List

<p><a href="http://www.meatpoultry.com/articles/news_home/Business/2017/01/Dickeys_rewards_customers_with.aspx?ID=%7BA5774904-8C2C-4CFB-A85C-74ABC54E0F9B%7D">Meat + Poultry</a> published this article about Dickey's BOGO promotion.&nbsp;</p>
<p>DALLAS – Dickey’s Barbecue Pit wants to congratulate customers who have made it through the first 21 days of their New Year’s Resolutions with a buy one, get one deal. On Jan. 21, customers who buy one pound of any of Dickey’s six slow-smoked meats will get one pound free.</p>
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<p>"The Dickey's Barbecue Pit family knows that it is difficult in the New Year to stay true to New Year's Resolutions and we are happy to congratulate our guests on making it this far and 'forming new habits,'" said Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, Inc. "At Dickey's we support healthy eating habits by clean eating, which is why we ensure our guests only get the best quality meats."</p>
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<p>The fast-casual concept has expanded to more than 600 locations in 44 states. Dickey's Barbecue Pit features slow-smoked beef brisket that is sustainably raised, with no additives and is nitrate and nitrite free. Dickey's sells chickens that are raised cage-free, without antibiotics and added hormones and its sausage is nitrate and nitrite free and contains no artificial flavor or color.</p>
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<p>To receive Dickey's BOGO pound of meat, guests must have a coupon that can be received through Dickey's Big Yellow Cup Club.</p>

Dickey's rewards customers with BOGO meat

        <p><a href="https://www.fastcasual.com/news/dickeys-announces-ne-expansion/">Fast Casual</a> published this article about Dickey's expansion.&nbsp;</p><hr><p>Southern barbecue concept Dickey's Barbecue Pit is pushing north, according to a press release. The chain signed agreements with owners and operators in Pennsylvania, New York and Delaware to open new locations. &nbsp;</p><p>"At Dickey’s Barbecue Pit, we are constantly looking for new owner/operators to help us grow our brand nationwide," Dickey's CEO Laura Rea Dickey, said in the news release. "Dickey’s Barbecue Pit has seen great growth nationwide and we look forward to continuing that expansion."<br></p>
      

Fast Casual: Dickey's expands in the Northeast

<p><a href="https://www.qsrmagazine.com/news/dickey-s-offering-bogo-pound-meat-saturday">QSR </a>published this article about Dickey's BOGO offer.&nbsp;</p>
<p>On January 20 at Dickey’s, if you buy one pound of any of the six slow-smoked meats you get 1 pound free. To receive Dickey’s BOGO pound of meat on January 21, guests must have a coupon that can be received through Dickey’s Big Yellow Cup Club.</p>
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<p>Sign up for Dickey’s Big Yellow Cup Club and receive members only specials here.</p>
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<p>Dickey’s Barbecue Pit locations nationwide pride themselves on serving their guests only the best quality meat, especially when guests are extremely focused on eating clean for their New Year’s Resolutions. At Dickey’s, the slow-smoked beef brisket is sustainably raised, with no additives and is nitrate and nitrite free. Dickey’s chicken is raised without antibiotics, cage free and has no added hormones and the sausage has no artificial flavor or color and is nitrate and nitrite free.</p>
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<p>“The Dickey’s Barbecue Pit family knows that it is difficult in the New Year to stay true to New Year’s Resolutions and we are happy to congratulate our guests on making it this far and ‘forming new habits,’” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “At Dickey’s we support healthy eating habits by clean eating, which is why we ensure our guests only get the best quality meats.”</p>

Dickey's BOGO Pound of Meat

<p><a href="http://www.restaurantbusinessonline.com/news/dickeys-barbecue-changes-leadership">Restaurant Business</a> wrote this amazing article about Dickey's leadership reorganization.&nbsp;</p>
<p>Roland Dickey Jr., a driving force behind the lightning-fast growth of Dickey’s Barbecue Pit in recent years, has relinquished the CEO’s post at the chain to his wife, Laura Rea Dickey, formerly the brand’s CIO.</p>
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<p>Roland Dickey Jr. will maintain some involvement with the chain in his new post as CEO of Dickey’s Capital Group, a newly formed holding company for all of the family’s businesses.</p>
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<p>Renee Roozen moves up to president of Dickey’s Barbecue Pit, from her post for the last three years as vice president of operations.</p>
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<p>Dickey’s said the changes will facilitate the restaurant operation’s continuing growth. The largely franchised operation is opening stores at the rate of 12 per month, and said it would start expanding beyond the United States this year.</p>
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<p>During the tenure of Roland Dickey Jr., the chain grew from 20 to 600 restaurants.</p>
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<p>Dickey’s was started in 1941 by Roland Dickey Jr.’s ancestor, Travis Dickey, who gave the restaurants a cafeteria serving style. The brand has since morphed into a fast-casual operation.</p>

Dickey's Changes Leadership

<p><a href="http://www.restaurantbusinessonline.com/ideas/consumer-trends/family-meal-deals">Restaurant Business</a> published this article about Dickey's Family Packs.&nbsp;</p><hr><p>Consumers order food to go about six times per month, according to Technomic’s Takeout &amp; Off-Premise Dining Consumer Trend Report. While the bulk of sales—$55.5 billion in 2016—go to large-group catered events, there’s an opportunity to capture families, bridging a gap between catering and individual takeout meals. Women and millennials with children are particularly receptive to takeout, and touting bundled meals as an easy family dinner solution can help appeal to those groups. Here are a few lessons to learn from some early adopters.</p><p><span style="font-weight: bold;"><br></span></p><p><span style="font-weight: bold;">Marketing to orderers</span></p><p>When the Dickeys—founders of Dickey’s Barbecue Pit—sat down as an extended family for dinner, they would cobble together a family-size meal from several other restaurants. Finally, they asked, “Why not offer our own?” says Emily Bennett, VP of regional marketing. So the chain launched what it calls home meal replacement—combos that feed four to 10 people—marketed as family packs. They now account for 10% to 12% of business, Bennett says.</p><p><br></p><p>While men tend to order the family packs of ribs and brisket for game day, 49% of Dickey’s customers are women—and the chain is actively reaching out to them. Recent focus groups revealed that “clean” proteins are a priority with female guests, and a new antibiotic-free chicken, smoked on-site, was rolled out last August to meet that request. “Through loyalty clubs, we see how often guests come in and what they order,” Bennett explains. “If we see they’re not ordering family packs, we target them with specials through social media, mobile and display campaigns.”</p><p><br></p><p>Family-pack sales have accelerated in the last two years, driven by these targeted marketing efforts, online ordering and the introduction of new proteins. A meal for four goes for $19.95. Customers can add a gallon jug of lemonade or sweet tea for another $8—a move that has helped capture beverage sales with takeout orders, says Bennett.</p><p><br></p><p><span style="font-weight: bold;">Bundling up value</span></p><p>Chicken chain Bojangles’ also overcomes the drinks to-go challenge by bundling in iced tea. The chain trademarked its Big Bo Box—an all-in-one carryout container designed with a spigot on top to pour tea, says Randy Poindexter, senior VP of marketing. &nbsp;A typical Big Bo Box also holds fried chicken, biscuits and sides, and goes for $19 to $40 to feed four to 10 people. Bojangles’ marketing campaign stresses the convenience of the box—not just for tailgating (the bulk of its carryout business) but for every kind of group meal, says Poindexter.</p><p><span style="font-weight: bold;"><br></span></p><p><span style="font-weight: bold;">Grab-and-go solutions</span></p><p>Family meals don’t always have to be for four-plus diners. Snap Kitchen, a fast casual that focuses solely on meals to go, is redefining family by marketing to young urban couples. The 35-unit concept—No. 4 in Restaurant Business’ 2016 Future 50 ranking of the fastest-growing small chains—packages meals in small, medium and large sizes ($7.50 and up), making it easy for couples to share.</p><p><br></p><p>Fast casual Flower Child is also banking on convenience, marketing grab-and-go family dinners. According to Sam Fox, head of parent Fox Restaurant Concepts, 25% of the food sold at Flower Child was purchased for takeout in its first few months of operation. Display cases in each of the five locations offer Family Dinners and Friends and Neighbors meals, each with a choice of protein and large sides to be shared.&nbsp;</p>

Restaurant Business: Family Meal Deals

<p>Check out the full video of Mr. Dickey on KING5 <a href="http://www.king5.com/entertainment/television/programs/new-day-northwest/roland-dickey-of-dickeys-barbecue-pit-makes-brisket/388357187">here</a>.&nbsp;</p>
<p>SEATTLE - Barbecue expert, Roland Dickey Sr. of Dickey’s Barbecue Pit launched a clean eating campaign this month, reducing carbohydrates and offering meats free of antibiotics, nitrates and nitrites.</p>
<p>Stop by one of the many locations in the greater Seattle area to try it out!<br>
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<p>Some BBQ advice from Roland Dickey Sr:<br>
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<p>Dry rub your meats with a mixture of salt, garlic, and course black pepper.&nbsp;<br>
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<p>Cook a brisket low and slow, covered, at 225 degrees overnight for 13... 14... or 15 hours! &nbsp;Cover it with BBQ sauce from Dickeys while you are cooking it. &nbsp;It's coming to grocery stores in the Northwest soon!&nbsp;</p>
<p>Ribs you want to cook for 3-4 hours. &nbsp;Again, Low and Slow. &nbsp;</p>

Dickey's Founder Makes His Tasty Brisket

        <div><a href="http://chiefexecutive.net/transforming-family-legacy/">Chief Executive Magazine</a> wrote this piece on Roland Dickey, Jr.&nbsp;</div><hr><div>Asked about his goals for the future of Dickey’s Barbecue Restaurants, CEO Roland Dickey, Jr. has a two-word answer: “World domination.” Given that his family’s 75-year-old franchising business has extended its reach to encompass 43 states over the last five years and continues to sign several single- or multiple-location franchising agreements a week, he’s only half joking.<br></div><div><br></div><div>Clearly, a lot has changed since the CEO’s grandfather, Travis Dickey, opened a Dallas storefront selling traditional Texas barbecue. But a lot has also stayed the same—and that’s a big part of how this slow-smoked barbecue company is succeeding on a fast-growth track. Dickey’s Barbecue has stayed true to the principle ingredient of its success—a simple menu devoted to delivering great barbecue— while adapting virtually everything else about the company.</div><div><br></div><div><div><span style="font-weight: bold;">A Fast-Casual Focus</span></div><div>“The easiest thing to do is to develop your model and then just grow it forever,” acknowledges Dickey, Jr., who has spearheaded a series of changes since succeeding his father as CEO in 2010. “That sounds good but it doesn’t really work because consumer tastes are changing and the market is changing. If you don’t adapt, your competitors will and, the next thing you know, you’re a tired, anachronistic brand that is beginning to struggle.” Setting the stage for what would become a nationwide franchise rollout, one of the first—and biggest— adaptations was a retooling of the original cafeteria-style Texas barbecue buffet into fast-casual-style locations that played better in new markets.</div><div><br></div><div>“When the recession hit, it really showed the vulnerability of having those big-footprint, high-overhead concepts,” explains Dickey, Jr. “So we came up with a much leaner, meaner and more profitable approach. It took two years to get it all proofed out, but by 2011 we were solid and we’ve been expanding ever since.”</div><div>Every Dickey’s Barbecue location still slow smokes all its menu items—beef brisket, pulled pork, St. Louis-style ribs, barbecued honey ham, polish sausage, spicy cheddar sausage, smoked turkey and marinated chicken—on-site and always will, he adds. “We will always be all about great barbecue. That’s our core. But with everything non-core—from the equipment and technology we use to our décor and the music we play—we need to continually improve to make sure we’re cooler, more energetic and more profitable than our competitors.”</div><div><br></div><div>This year, that mandate led to a “No B.S.” (aka No Bad Stuff) initiative toward using more wholesome, natural ingredients. Dickey’s now serves only antibiotic- and hormone-free chicken raised cage-free. The company will also be increasingly seeking out responsibly raised ingredients for the rest of its protein needs and removing harmful ingredients like nitrates. “It’s more expensive, but it’s the right thing to do—and it’s also what people want today,” says Dickey, Jr., who hopes to wield the company’s considerable protein-buying power to nudge market practices with the shift. “We have a bit of leverage to help transform the meat industry and we want to use it.”</div><div><br></div><div><span style="font-weight: bold;">Franchising Secret Sauce</span></div><div>While a hip image doesn’t hurt when it comes to appealing to prospective franchisees, ultimately it’s the potential for profitability that drives someone to plunk down their life savings to launch a barbecue restaurant.</div><div><br></div><div>Dickey’s looks to keep these newbie franchisees happy with constant communication and aggressive marketing and sales support, such as a call-center catering hotline that books catering jobs and hands them off to franchise-owned stores.</div><div><br></div><div>The company is in the midst of rolling out a proprietary new “Smokestack” enterprise management system developed over the last year to help its franchisees operate more efficiently and market more effectively. Among other things, the system will analyze usage patterns among loyalty club members so franchisees can tailor email marketing messages to specific customer types. Lunchtime regulars, for example, might get an attractive offer for a “meal replacement” family pack to lure them to buy dinner.</div><div><br></div><div>Ultimately, it’s efforts like these—plowing money back into “boots-onthe-ground” support for its stores—that drives expansion, notes Dickey, Jr. “We are restaurateurs, not financial people looking to squeeze every nickel out,” he says. “If our stores are doing well, they recommend us, we open more stores and the whole thing works.”</div><div><br></div><div>With annual revenues currently in the $480 million to $500 million range, Dickey, Jr. plans to continue pursuing domestic growth while also eyeing international opportunities. Wooed by potential partners in Europe, the Middle East and Asia, he’s homing in on Asia but plans to take a slow and steady approach.</div><div><br></div><div>“Having the right supply chain will be critical,” he says. “We want to make sure that when we expand we do it right.”</div></div><div><br></div>        
      
      

Chief Executive Magazine: Transforming a Family Legacy

        <div><a href="http://fesmag.com/features/foodservice-perspectives/14110-q-a-with-renee-roozen,-dickey%E2%80%99s-barbecue-president-on-smaller-footprints-and-chain-tweaks">Foodservice Equipment &amp; Supplies</a> published this interview with Dickey's President Renee Roozen.&nbsp;</div><hr><div><br></div><div>Dickey’s starts 2017 moving full steam ahead after reaching its 75-year milestone last year. Watch for Dickey’s to stake out territory on the international front this year, plus continue expansion at a steady 12-stores-per-month pace.<br></div><div><br></div><div>Here, Dickey’s Barbeque Restaurants Inc.'s President Renee Roozen discusses the intricacies of heading up a family-run company — she became the first non-family member to hold the title in October 2016 — and the overwhelming new initiatives within Dickey’s.<br></div><div><br></div><div>FE&amp;S: What’s it like heading up a third-generation family operation?</div><div><br></div><div>RR: I think it’s a great blend. The family continues to remain very involved and I bring a different viewpoint to the business. I learn so much from the family stories and everyone is open to tweaking things a little bit.</div><div><br></div><div>FE&amp;S: Describe the layout at Dickey’s with stores now at 1,400 square feet vs. 3,000 square feet in first-generation stores.</div><div><br></div><div>RR: The real difference lies in the back of the house, which is primarily a smaller, more efficient footprint. There has been no change to the number of dine-in seating spots.</div><div><br></div><div>Kitchens are more compact and we are better utilizing the space, for example, using ceilings to hang shelves. Everything in the back of the house is much smaller and more efficient, right down to the storage area.</div><div><br></div><div>On the positive side, it is easier to keep clean and the pit crew — our term for team members — now take fewer steps to produce product.</div><div><br></div><div>FE&amp;S: How has the equipment package changed?</div><div><br></div><div>RR: We removed the stove and introduced a tabletop induction burner and a taco press, which allows us to bring in some new menu items at a lower pricepoint. And there are no longer fryers in the back of the house.</div><div><br></div><div>We added a proprietary wood-pellet-blend smoker, which has a smaller hood, and gives us consistency across all stores.</div><div><br></div><div>FE&amp;S: What’s new in the front of the house?</div><div><br></div><div>RR: One new feature is glass-front walk-in coolers that showcase the brisket. Customers see it, waiting to be smoked, when they enter the store. You can also see the smoker from the front of the store. It’s amazing how many customers didn’t realize we smoke all of our own meat on-site.</div><div><br></div><div>All stores are now set-up for a very technologically-driven experience. Everyone is wired these days and we accommodate customers with free Wi-Fi and added more plug-in locations at tables. Our new music playlist also appeals to a wider range of customers.</div><div><br></div><div>FE&amp;S: Is online ordering a driver?</div><div><br></div><div>RR: Everyone lives off their mobile. We are getting into online POS.</div>        
      
      

Foodservice Equipment & Supplies: Q&A with Renee Roozen, Dickey’s Barbecue president on smaller footprints and chain tweaks 

<p><a href="http://www.nrn.com/people/dickey-s-reorganizes-executive-team">Nation's Restaurant News</a> covered the reorganization of Dickey's Barbecue Pit leadership.&nbsp;</p>
<p>Dickey’s Barbecue Restaurants Inc. has formed a new parent company and reorganized its executive team, the operator said Tuesday.<br>
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<p>The Dallas-based company said it had created Dickey’s Capital Group Inc. as the parent organization, and named Roland Dickey Jr. as CEO. Laura Rea Dickey, former chief information officer, succeeds him as CEO at Dickey’s Barbecue Restaurants, the company said in a press release.</p>
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<p>As part of the reorganization, Renee Roozen, who joined Dickey’s in 2015, and previously served as vice president of operations, was promoted to president of Dickey’s Barbecue Restaurants Inc.</p>
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<p>“With great growth comes change,” Roland Dickey Jr. said in a statement, “and I look forward to partnering with Laura Rea Dickey and Renee Roozen to continue evolving the brand while staying true to our Texas barbecue heritage.”</p>
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<p>A company spokeswoman said the creation of Dickey’s Capital Group and the leadership reorganization were intended “to more effectively meet the demands of rapid growth.” Franchisees are opening about a dozen restaurants each month, the company said.</p>
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<p>“The growth Dickey’s has seen over the past years is something that I am extremely proud to be a part of,” said Laura Rea Dickey, who served for eight years as CIO of Dickey’s Barbecue Restaurants Inc. “With our amazing owner-operators and the DBRI team, the Dickey’s brand has much more room for growth in the future.”</p>
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<p>Dickey’s, founded in 1941 by Travis Dickey, has grown to about 600 restaurants. This year, the company plans to enter its 45th state and expand internationally.</p>

Dickey’s reorganizes executive team

                        <p></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-expanding-california"><o:p></o:p></a></p>

<span class="MsoHyperlink"><span style="font-size:11.0pt;line-height:107%;
font-family:&quot;Calibri&quot;,sans-serif;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:
Calibri;mso-fareast-theme-font:minor-latin;mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:&quot;Times New Roman&quot;;mso-bidi-theme-font:minor-bidi;
mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA"><a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-expanding-california">QSR</a></span></span><span style="font-size:11.0pt;line-height:107%;font-family:&quot;Calibri&quot;,sans-serif;
mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:
minor-latin;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:&quot;Times New Roman&quot;;
mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language:
EN-US;mso-bidi-language:AR-SA"> published this article about Dickey’s nine-store
development agreement in California.</span><p></p><p><span style="font-size:11.0pt;line-height:107%;font-family:&quot;Calibri&quot;,sans-serif;
mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:
minor-latin;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:&quot;Times New Roman&quot;;
mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language:
EN-US;mso-bidi-language:AR-SA"><br></span></p><hr><p><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">After working with Dickey’s Barbecue Pit as a general contractor in California, Caleb Cabrera decided it was time to embark on a new adventure. While working with Dickey’s, Cabrera fell in love with the brand and began researching franchising options with his son, CJ Cabrera and business partner, Vince Perez. Cabrera grew up in the restaurant industry and has since then not only opened restaurants of his own, he is the founder and Chief Executive Officer of Elite Construction, a company that specializes in restaurant development.</span></p><p><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">Cabrera and his partners have signed on to open nine new Dickey’s locations in the Orange County area of California.</span><br></p><p><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">“Dickey’s Barbecue Pit is proud to have Caleb Cabrera join the team as an Owner/Operator,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “Dickey’s has an extremely large presence in California, second to that of our home-state of Texas, and we are proud to continue our expansion throughout the state.”</span><br></p><p><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">Dickey’s Barbecue Pit is a 75-year-old, family-owned brand that not only serves delicious, slow-smoked barbecue but also guarantees a large helping of southern hospitality. “Dickey’s rapid expansion across the nation is due in part to our dedication of staying true to our brand while also evolving with the changing times,” says Dickey Jr. “The other key factor is choosing the best partners to franchise with, and Cabrera is the perfect fit.”</span><br></p>
      
      
      

QSR: Dickey's Expanding in California

<p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">One of the
nation’s top Mommy Blogs, <a href="http://www.obviously-marvelous.com/2016/12/16/obviously-holiday-dickeys-barbecue-pit-holiday-feast/" target="_blank">Obviously Marvelous</a> wrote an amazing review of
Dickey’s Prime Rib Holiday Feast!</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><o:p><br></o:p></p><hr><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">Nine days ya’ll! There is just nine short days until Christmas and I better not be the only one who has major anxiety about that. While it feels like the clock of life is on fast forward, time is nevertheless slipping away. I still have a few gifts to purchase, plenty of wrapping to do and have not baked a single treat, but I am venturing on with confidence.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">That is, until I remembered my wonderful inlaws will be visiting this weekend.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">Now we have to plan a couple of last minute family meals, which is tough considering time is already a factor. Once I started to seek out a solution and my wheels began to turn, it was not long before I remembered our most recent Dickey’s Barbecue Pit experience, and I knew that was our answer.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">With 500 locations across the country, the Dickey’s Barbecue Pit menu includes a delicious selection of meats including beef brisket, pulled pork, ham, polish sausage, turkey and chicken, which are all slow smoked over hickory wood on-site daily at every location. Dickey’s extensive homemade side options such as potato salad, baked beans and macaroni and cheese make a mouthwatering addition to any meal. From combination plates and sandwiches, to kids meals and catering options, there is something scrumptious for everyone.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">As many of you already know, we are big fans of Dickey’s Barbecue Pit and totally love their food, especially for large parties or gatherings, and there are plenty of those during the holiday season, which is why a Dickey’s Barbecue Pit Holiday Feast ($109) is a fabulous idea!</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">This amazing spread starts by selecting from one of four holiday meat selections including spiral cut ham, smoked turkey, Cajun fried turkey, and for the first time prime rib! Like their signature turkey and ham, the new prime rib from Dickey’s Barbecue Pit is pre-smoked and seasoned with a special spice blend, making an easy and unexpected holiday treat to wow your guests. Along with your meat selection, the Holiday Feast also includes a large tray of stuffing, a large tray of baked potato casserole, a large tray of green beans with bacon, gravy and a dozen rolls. The ideal meal for a hungry holiday crowd.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">We were able to try our own Dickey’s Barbecue Pit Holiday Feast last weekend when we invited family over to see our newly completed home renovations and I fell in love before I even had a chance to take a bite! Since the Holiday Feast can be ordered online or by calling the nearest Dickey’s location, customers can easily select the pick up day and time that fits with their schedule, and being that this particular spread is not precooked, making sure the food is hot and fresh for guests is extremely easy.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">Once my husband brought home our Dickey’s Barbecue Pit Holiday Feast, it was time to get things cooking. Detailed heating instructions are provided during pickup and we found them quite easy to follow. While all of our sides and rolls came out perfectly cooked after their suggested cook time, our prime rib was unfortunately far from finished. It required far longer than the instructions suggested, but once it was complete, the fabulous food more than made up for the delay.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">Every single bite was beyond delicious!</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">The prime rib was flawless and exactly medium rare. It was amazingly flavorful with a killer outside crust, super juicy and moist and almost tender enough to pull apart with a fork. While it impressed our entire family and definitely served as the star of the feast, the wonderful sides can not be overlooked. Each one was outstanding and offered the perfect compliment to our meal. I am not usually a stuffing person but the one from Dickey’s Barbecue Pit was great. It involved cornbread, included yummy chunks of onion and celery and had the perfect texture. The baked potato casserole had the rich flavor of bacon and was total comfort food, and even the kids loved the green beans with bacon. As usual, Dickey’s buttery rolls were a crowd favorite as well.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">I also need to mention the amount of food included with the Dickey’s Barbecue Pit Holiday Feast. We initially fed seven adults and two children, many of which had seconds, and we sent everyone home with plenty of leftovers. Our family of five had leftovers again for dinner the following evening, I had leftovers for lunch on day three, and on day four there was still enough prime rib to chop up and use in some tasty tacos.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">Whether you need quality food in a holiday hurry, or are wanting a bit of barbecue to change the seasonal stride, check out Dickey’s Barbecue Pit.</p>        
      

Obviously MARvelous: Dickey's Holiday Feast

<p><a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-adds-prime-rib-holiday-menu">QSR</a> wrote this amazing article about Dickey’s offering Prime Rib for the first time this holiday season.</p>
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<p>For the first time in a decade Dickey’s Barbecue Pit is adding a new option to their holiday meal lineup, Prime Rib. After spending the month of November eating Thanksgiving turkey, Dickey’s heard from customers that even the most devoted holiday foodie was getting “feasting fatigue.”</p>
<p>The Prime Rib, Dickey’s newest holiday option, is a delicious alternative to the traditional holiday meal starring turkey or ham.<br>
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<p>Guests can order a whole Prime Rib a la carte or as part of a Holiday Feast that includes baked potato casserole, cornbread dressing, green beans with bacon, and a dozen buttery rolls.<br>
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<p>To place their holiday order, guests can go online or call their nearest Dickey’s location from now until December 24.<br>
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<p>“Dickey’s Barbecue Pit is a 75 year old, family-owned business, and we take pride in being part of folks holiday traditions,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “We are excited to add Dickey’s Prime Rib to our menu allowing our guests to have a new holiday option.”<br>
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<p>Dickey’s is also hoping to help with the “Holiday Hangover” by giving families a break after the expenses often associated with holiday season. At Dickey’s, from December 26 to January 2 Kids Eat Free with every purchase of a $10 adult dine-in meal.<br>
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Dickey's Adds Prime Rib to Holiday Menu

<p><span style="font-size:11.0pt;line-height:107%;
font-family:&quot;Calibri&quot;,sans-serif;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:
Calibri;mso-fareast-theme-font:minor-latin;mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:&quot;Times New Roman&quot;;mso-bidi-theme-font:minor-bidi;
mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA"><a href="https://www.qsrmagazine.com/news/black-friday-kids-eat-free-dickeys-barbecue-pit"><span style="font-size:12.0pt;line-height:107%">QSR</span></a></span><span style="font-size:12.0pt;line-height:107%;font-family:&quot;Calibri&quot;,sans-serif;
mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:
minor-latin;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:&quot;Times New Roman&quot;;
mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language:
EN-US;mso-bidi-language:AR-SA"> covered Dickey’s Black Friday and Cyber Monday
deals in this article.</span></p><hr><p><span style="font-family: Calibri, sans-serif; font-size: 16px;">Dickey's Barbecue Pit is offering specials on Black Friday and Cyber Monday this year for barbecue lovers throughout the nation.</span></p><p><span style="font-family: Calibri, sans-serif; font-size: 16px;"><br></span></p><p><span style="font-family: Calibri, sans-serif; font-size: 16px;">On Black Friday at Dickey's, kids eat free with the purchase of a $10 adult dine-in meal. For every one adult meal purchased, guests will receive a free kid's meal for children under 12. Guests who are members of Dickey's Big Yellow Cup Club will also receive a free Big Yellow Cup with a purchase of $5 or more.</span></p><p><span style="font-family: Calibri, sans-serif; font-size: 16px;"><br></span></p><p><span style="line-height: 107%;"><span style="font-family: Calibri, sans-serif; font-size: 16px;">On Cyber Monday, Dickey's is offering $5 off a purchase of $25 or more for online ordering only.&nbsp;</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">&nbsp;</span></span>        
      </p>

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