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IN THE NEWS

Check out this<a href="http://www.restaurantbusinessonline.com/operations/technology/whats-next-big-data" target="_blank"> Restaurant Business</a> post about what is next in 'Big Data' for Dickey's!<hr id="[object Object]">At first glance, the manager appears to be talking to himself. Into thin air, he asks what yesterday’s sales were. But then an answer comes, in a computerized voice from a speaker. That’s the vision Laura Rea Dickey has for the Dickey’s Barbecue Pit of the future. “We want to take our system back to its original purpose—to have data really usable for folks who are not data analysts,” she says. “Instead of carrying around a tablet, you’ll simply call out.” She’s also trying gadgets that can hook into Dickey’s data. A scale transmits the weight of each order to compare with how much was sold at the register. A sensor in the walk-in sends an alert if meat was not rubbed or marinated at the right time. Smart appliances are the next evolution for many chains. Columbia, S.C.-based Groucho’s Deli plans to put in beacons. The tiny transmitters will search any app-using customer’s profile and send an individualized marketing message. “By tracking their data, we can ... increase their add-on sales,” says Franchise President Deric Rosenbaum. A more futuristic use of data is computer simulation. At Cava Grill, Josh Patchus takes records from a particular store on a given day and calculates what might have happened if the store had had more workers, or fewer. The goal is to find optimum levels for every occasion. “We run a high volume of ‘What If?’ scenarios,” Patchus says. “Managers get a sense of what staffing should be at a certain time.” In recent years, McDonald’s has pushed simulations into overdrive. According to reports, at its Innovation Center in Romeoville, Ill., it has constructed digital models of individual stores. The virtual Golden Arches are based on a mix of data, from sales to local demographics, as well as from video shot inside and out. Software picks apart guests’ behaviors in drive-thru lanes and diners’ paths as they move from door to counter to seat. A franchisee can go online to view a model of his store, then play with possible changes. He can add a drive-thru lane to project how many extra cars he’ll be able to serve. Or he can see which layout gets the most diners through with the shortest waits. McDonald’s did not respond to RB’s interview requests for this story. But in a 2012 presentation, its research and innovation director said, “We use storytelling to let them know what they should be investing in to improve the capacity of their restaurants.”

Restaurant Business: WHAT'S NEXT IN BIG DATA?


Restaurant Business released their list of the 50 Standout Dishes of 2016, and Dickey’s very own Westerner sandwich made the cut! This delicious sandwich combines barbecued brisket and sausage, offering strong sales due to its great value and signature flavors. Guests also have the option to customize their sandwich by choosing any two meats of their preference.
      

Restaurant Business: The Standout Dishes of 2016

<a href="http://www.record-eagle.com/news/business/dickey-s-barbecue-pit-to-open-tc-location/article_346f057e-ee66-53c6-9327-1ab4a5391afa.html" target="_blank">Traverse City Record</a> posted this about the new opening!&nbsp;<hr id="[object Object]">TRAVERSE CITY — Dickey's Barbecue Restaurants Inc. plans to open a Traverse City location in May 2017.The chain operates 560 locations in 43 states, including eight in Michigan. It will add three more scattered through Kent County after the Traverse City location opens, according to a company release.<div id="tncms-region-article_instory_top" class="tncms-region " style="color: rgb(51, 51, 51);"></div>The Dallas-based chain was founded in 1941 by Travis Dickey. Roland Dickey Jr. is CEO. All meats are slow-smoked at each franchise location. The restaurants offer free kids meals on Sundays. The fast-casual restaurants offer a variety of barbecued meats and homestyle side dishes and feature a tangy barbecue sauce.Dickey's won first place on Fast Casual's "Top 100 Movers and Shakers" list in 2016 and ranked in the top 10 of Franchise Times' "Fast and Serious."<div id="tncms-region-article_instory_middle" class="tncms-region " style="color: rgb(51, 51, 51);"></div>Business partners Andre Bushnell and Loren Akerman own the four new franchise locations.

Traverse City Record: Dickey's Barbecue Pit to open TC location

<a href="http://www.grbj.com/articles/86075-barbecue-chain-plans-locations" target="_blank">Grand Rapids Business Journal</a> posted this about new locations opening in Michigan!&nbsp;<hr id="[object Object]">A barbecue chain is planning to open three locations in the area. Dickey’s Barbecue Pit said yesterday that it plans to open four new locations in Michigan, including three in Kent County and one in Traverse City. The locations will be owned by franchisees Andre Bushell and Loren Akerman. Bushell and Akerman recently signed a four-store development agreement with Dickey’s, said Roland Dickey Jr., CEO, Dickey’s Barbecue Pit. The Traverse City location is expected to open next May, with the Kent County locations to follow. The partners also expect to eventually open other locations. Bushell and Akerman met while working in leadership positions at a Fortune 15 company, and they wanted to partner to bring a new restaurant concept to the area. The pair hopes to provide local jobs for a diverse group of employees, Akerman said. "We hope that our business can provide much-needed jobs and economic stability all over Michigan and beyond and are working intentionally to promote diversity in our business model,” Akerman said. Dickey’s Dickey’s Barbecue Pit was founded in 1941 by Travis Dickey and has grown to more than 560 locations in 43 states. Dickey’s serves a number of locations in Michigan: Coldwater, Plymouth, Commerce Township, Ferndale, Troy, Rochester Hills and Macomb Township. A store in Sterling Heights is in development. Dickey’s has been named to a variety of top franchise lists, including Fast Casual’s “Top 100 Movers and Shakers,” Franchise Times’ top 10 “Fast and Serious” and Nation’s Restaurant News’ “Top 10 Growth Chain."

Grand Rapids Business Journal: Barbecue chain plans several locations

<a href="http://www.traverseticker.com/story/bbq-chain-coming-to-traverse-city" target="_blank">The Ticker</a> featured Dickey's here about a new location in Traverse City!&nbsp;<hr id="[object Object]">Dickey’s Barbecue Pit, the fastest-growing restaurant chain in the country according to Technomic, will open in Traverse City by May 2017. Three others will follow in Kent County, joining eight other Dickey’s locations in the state. Franchise owners Andre Bushell and Loren Akerman of Traverse City met at a Fortune 15 company before deciding to strike out on their own. Having both grown up in economically challenging circumstances, they hope to provide local jobs and be a model of diversity in the community. “We are looking to grow our business even further than these first four stores,” Akerman says. “We hope that our business can provide much-needed jobs and economic stability all over Michigan and beyond.”Dickey’s Barbecue Restaurants, Inc. was founded in 1941 by Travis Dickey. The fast-casual concept has expanded to more than 560 locations in 43 states.&nbsp;

The Ticker: BBQ Chain Coming To Traverse City

The <a href="http://www.thebrightonblade.com/content/new-restaurants-shops-around-town" target="_blank">Brighton Standard Blade</a> posted this about the new store coming to Brighton, Colorado!&nbsp;<hr id="[object Object]">Dickey’s Barbecue Pit planned for Buffs LandingOfficials at Dickey’s Barbecue Pit want to open a restaurant in Buffs Landing in the Brighton East Farms neighborhood near 42nd Avenue and East Bridge Street. Officials at the Dallas, Texas,-based restaurant have submitted plans for a building permit. Dickey’s Barbecue Pit is a fast-casual restaurant chain that serves up barbecue classics like beef brisket, pulled pork, pork ribs and chicken. It also serves up home-style sides such as potato salad, cabbage slaw, mac and cheese, green beans with bacon and jalapeno baked beans. Cannery Lofts could expand Developers of the planned $18 million Cannery Lofts apartment project now want to build a seven-story building just east of 224 North Main St., according to Marv Falconburg, assistant city manager for development. Five upper floors would be for 99 “loft” apartments, and the two first floors would be for parking in the new plan. Developer representative Gary Hassenflu did not immediately return a request for comment about the expansion.&nbsp; About 5,000 square feet of the existing vacant “Duffy” building is planned to be transformed into a restaurant or brew pub, according to Holly Prather, community development director. The building once was a cannery and later housed German prisoners of war during World War II. Developers received $599,700 in historic tax credits to rehabilitate the “Duffy” building, after it was designated a national historic building in March, Hassenflu said at the time. In May, development company Garrison Development Co. in Kansas City, Missouri, presented a plan for a four-story building behind the vacant “Duffy” building. Hassenflu said each unit would have high ceilings and insulated windows to help minimize train noise. Rents are expected to range from $1,300 to $2,200 per month. Ulta Beauty developer eyes Prairie Center&nbsp;Ulta Beauty could be the next retail store to pop up in the Prairie Center shopping center. Brighton community development staffers are scheduled to meet with representatives from the Denver office of THF Realty this week to discuss building a 10,000-square-foot store next to the existing Ross Dress for Less store, City Manager Manuel Esquibel said in a Sept. 2 memo to city council. The beauty retailer sells beauty products, cosmetics, fragrances and salon services. &nbsp;Each retail store also has a salon. Gas station coming to east side A new Kum &amp; Go gas station and convenience store is planned near Interstate 76 and Bromley Lane, according to Holly Prather, the city’s community development director.First, developers need to get city council member approval, since the property currently is zoned for an industrial business park, Prather said. The gas station would be about 6,800 square feet and would employ 16 to 18 people, with three to five people working each shift, Prather said. Pending council’s approval, it would be the third Kum &amp; Go location in Brighton. The other stores are located at 2150 E. Bridge St. and 70 W. Bridge St. near U.S. Highway 85.&nbsp;

Brighton Standard Blade: New restaurants, shops around town

<a href="http://patch.com/california/lagunaniguel-danapoint/laguna-niguel-latest-location-dickys-barbecue" target="_blank">Laguna Niguel Patch</a> posted this about the new store opening!&nbsp;<hr id="[object Object]">&nbsp;LAGUNA NIGUEL, CA — Two Dickey's Barbecue Pit locations in the Orange County area will reopen their doors under new ownership this month as they welcome back both longtime and new guests. Dickey's Brea location will open Sept. 1, and the Laguna Niguel location will open September 15. Both Dickey's stores will feature a grand opening weekend in which three lucky guests will win free barbecue for a year. The Laguna Niguel location is being redesigned under the new store concept that debuted nationwide in late 2015. The new design features a sleek and modern look with sustainable elements such as reclaimed wood throughout the dining room and proprietary wood blend pellets for use in the barbecue pit. Both stores will offer free Wi-Fi. "Dickey's is very much looking forward to reopening the Brea and Laguna Niguel locations under the ownership of longtime Dickey's Owner/Operators Tom Gomez and Danny DeMarco," says Roland Dickey Jr., CEO of Dickey's Barbecue Restaurants, Inc. "With more than 100 locations across California, we are proud to serve authentic, Texas-style barbecue to these communities and look forward to continued growth throughout the state." Both locations will have the grand opening weekends as detailed below. The festivities in Brea begin Thursday, September 1 and the Laguna Niguel celebration commences on September 15. Thirsty Thursdays – All guests will receive a free Big Yellow Cup with Dickey's new reusable travel lid and straw. The first 50 guests will receive a taste of Dickey's butcher taco of the month, the Buffalo &amp; Bleu. Philanthropy Fridays – "You Give, We Give," guests who donate to Dickey's charitable foundation,Barbecue, Boots &amp; Badges, will receive a gift card. Uniformed first responders also receive 50 percent off their meal. Get free real-time news alerts from the Laguna Niguel-Dana Point Patch. Sandwich Saturdays – The new store will serve $2 'Just the Pork' classic sandwiches from 11:00 a.m. –2:00 p.m. Three lucky guests will win free barbecue for a year during that time. Guests must be present to win. Kids Eat Free All Day Every Sunday with a $10 dine-in purchase per adult. Owner/Operators Tom Gomez and Danny DeMarco first met when DeMarco was managing a local upscale butcher shop. The duo dreamed for years about opening their own restaurant. One day over lunch at Dickey's Barbecue Pit, the pair decided the barbecue chain was the right fit for their foray into franchising. Gomez and DeMarco are now the proud co-owners of three Dickey's locations, and expanding to five this month. "I am excited to reopen the doors of Dickey's Barbecue Pit to these wonderful communities," Gomez says. "I truly feel like it will be opening the doors of my home and inviting people in not only as guests but as family." Residents of Brea can find Dickey's at 2435 Imperial Hwy., Brea, CA 92821. The phone number is 714-515-8177. Dickey's in Laguna Niguel is located at 27931 La Paz Rd., Suite D, Laguna Niguel, CA 92677. The phone number is 714-709-9051. Find Dickey's on Facebook, Instagram and Twitter.

Dickey's Barbecue Opens New Location in Laguna Niguel

<a href="http://fox6now.com/2016/09/04/big-gig-bbq-some-of-the-best-bbq-in-town-available-sunday-at-maier-festival-park/" target="_blank">Fox 6 Now</a> in Milwaukee posted this with videos from the Big Gig BBQ Event.&nbsp;<hr id="[object Object]"> MILWAUKEE — This Sunday evening, September 4th, during the Labor Day holiday weekend, you’ll find some of the best BBQ in town on the south end of Henry Maier Festival Park — for the Big Gig BBQ event, an officially sanctioned event of the Milwaukee Rally. The Big Gig BBQ begins at 5:00 p.m. on the Summerfest grounds. You’ll want to bring your appetite, as you’ll find smoky ribs, savory brisket and signature BBQ from 10 of the best local and national cooks. In addition to the delicious food, you’ll find two stages of live entertainment, including a national headliner. Featured restaurants include Atlas BBQ, Dickey’s Barbecue Pit, Double B’s BBQ and Burgers, Famous Dave’s Bar-B-Que, Maxie’s, Pitch’s, Saz’s, Silver Spur Texas Smokehouse BBQ, Smoke Shack and Charcoal Grill. Performers include Chris Janson, Tucker Beathard, Danny Miller Band, Ronnie Baker Brooks, Chicago Blues Super Session, Biker Billy, Mad Dog &amp; Merrill. There will even be a Bacon Eating Contest sponsored by Meijer. General admission tickets are $15 and children 10 and under will be admitted FREE! FOX6’s Julie Collins was down at Meijer Festival Park Sunday morning during FOX6 WakeUp News previewing the event.

Big Gig BBQ: Best BBQ in Town at Maier Festival Park Sunday!

Fox 4 News in Dallas featured Battle of the Pitmasters <a href="https://api.criticalmention.com/bits/wordplay/#/params=dXVpZD0zMmY2MTUxZi1jZTM3LTQ2MjYtYWM5YS03ZGY1MTY1MmU3ZDMmY2hhbm5lbGlkPTE2MCZtaW50aW1lPTIwMTYwOTE3MjIwMDAwJm1heHRpbWU9MjAxNjA5MTcyMzAwMDAmdG9rZW49MTMzY2IwZDctM2M5Mi00MGQxLWI5YzEtNzY0OGJjNGE1YWU5JmVzcz1odHRwczovL2FnaWxpdHkucHJuZXdzd2lyZS5jb20vQXNzZXRzL3N0eWxlc2hlZXRzL2Nzcy9jcml0aWNhbC1tZW50aW9ucy1vdmVybGF5LmNzcyZjbGllbnRJZD00MzYwJmNsaXBJZD0yNDE3NTA4OA==" target="_blank">here</a>.&nbsp;

Fox 4 News: Battle of the Pitmasters

Posted by <a href="https://centraltrack.com/Food/9590/The-Spread/John-Tesars-Got-New-Beef-Dickeys-Enters-The-Taco-Fray-and-Elbow-Room-Digs-In" target="_blank">The Spread</a>.<hr id="[object Object]">Welcome to The Spread, our weekly feature that aims to share all the area restaurant, food and beverage industry news that's fit to print. Except, this is the Internet, so space isn't a concern. Also: Good thing, because this is Dallas and this town always has breaking restaurant news going down like whoa. This week, noted fire starter John Tesar took to Twitter again, this time to level accusations toward a Chicago chef for ripping off one of his concepts. As Dallas Eater reports, the concept in question bears an uncanny resemblance to Tesar’s Knife venture -- down to the name, logo and a focus on dry-aged steaks. While Tesar was unable to trademark the name, he is still considering possible legal action. Also this week, Tesar's fellow Top Chef alum Tiffany Derry announced that she's opening a new concept in Trinity Groves. Called Roots Southern Table, the new spot will focus on southern fare and desserts, with the return of some popular favorites from her Private Social days. The restaurant is taking shape across from Off Site Kitchen, with no word yet on an official opening date. Out in Richardson meanwhile, Alamo Drafthouse is getting a Shark Tank-approved neighbor called Cinnaholic. The shop will be the second location in the region for the California-based venture, which specializes in custom and vegan-friendly cinnamon rolls. An opening is slated for next month. Speaking of new ventures, Dickey’s BBQ announced this week that it is putting tacos on the menu. SideDish reports that the ubiquitous barbecue chain will feature Buffalo &amp; Bleu Butcher tacos made with signature chicken, romaine lettuce, bleu cheese and buffalo drizzle. The tacos will be available throughout the month of September. Over in Uptown, on the other hand, Dolce Riviera is aiming to bring authentic Italian cuisine to the Hardwood District. The restaurant will feature a menu of classic Italian dishes and housemade pastas, with a theme reminiscent of the Italian and French Rivieras. The website is now currently accepting reservations. Close to Deep Ellum, Elbow Room is getting pretty sick of answering questions about a possible shutdown. This afternoon, the bar and restaurant posted the following to its Facebook page, in which it basically begs customers to stop bugging its staff for news related to the fact that an eminent domain claim might mean its location could turn into a Texas A&amp;M dental school sooner than later.Finally, in craft beer news, the Dallas Observer's Brewfest will take place this Friday, September 10. The sixth annual celebration is set to feature a selection of more than 400 beers from around the world, alongside local food vendors and live music. The event takes place from 7 to 10 p.m. Then, on Sunday, September 11, Pints &amp; Quarts is kicking off the Dallas Cowboys season with a “blue star” special, where fans can get $2 Lonestars during the game. No that's not craft beer-related. But it's a good deal!

John Tesar's New Beef, Dickey's Joins Taco Game, Elbow Room Digs In

Posted from <a href="http://www.dailydetroit.com/2016/09/21/sterling-heights-get-dickeys-barbecue-pit-thursday/" target="_blank">Daily Detroit</a>&nbsp;&nbsp;<hr id="[object Object]"><div class="note-statusbar">Dickey’s Barbecue Pit is coming to Sterling Heights. The new location will open on Thursday.</div><div class="note-statusbar"> </div><div class="note-statusbar">This is the second Dickey’s location for owners Ed and Carrie Wenzel. Their first location is in Macomb Township. They also hope to add a third location in Auburn Hills in the future.</div><div class="note-statusbar"> </div><div class="note-statusbar">“We are excited to offer delicious Texas-style barbecue to these communities,” Carrie says. “We believe in Dickey’s family-owned brand and look forward to expanding our family business with it.”</div><div class="note-statusbar"> </div><div class="note-statusbar">There will be loads of specials and giveaways during the first month of opening this new location.</div><div class="note-statusbar"> </div><div class="note-statusbar">The big giveaway is three lucky people will win a year of free barbecue. All guests have to do is use the hashtag #1FreeYearofBBQ on any social media page, order online or sign up for the Big Yellow Cup Club.</div><div class="note-statusbar"> </div><div class="note-statusbar">“The Dickey family congratulates Ed and Carrie Wenzel on opening their second Dickey’s Barbecue Pit location,” says Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “Dickey’s is rapidly expanding nationwide, and we are proud to provide authentic, Texas-style barbecue to our guests in the Detroit area.”</div><div class="note-statusbar"> </div><div class="note-statusbar">Dickey’s will open this Thursday. Guests can enjoy the grand opening events over the next four weeks.</div><div class="note-statusbar"> </div><div class="note-statusbar">On Thursdays guest will receive a free Big Yellow Cup with a new reusable travel lid and straw. The first 50 guests will also get to try out the butcher taco of the month which is the Buffalo &amp; Bleu.</div><div class="note-statusbar"> </div><div class="note-statusbar">If you want to do good while eating good barbecue head over to Dickey’s on Fridays. Guests who donate to “You Give, We Give” will receive a gift card. Proceeds will go towards Dickey’s charitable foundation Barbecue, Boots &amp; Badges.</div><div class="note-statusbar"> </div><div class="note-statusbar">Also, if you are a first responder you will also receive 50 percent off your meal if you show up in your uniform.</div><div class="note-statusbar"> </div><div class="note-statusbar">They say they’re going to have live music on Saturdays, and bring the kids to Dickey’s on Sunday, because they eat free all day with a $10 dine-in purchase per adult.</div><div class="note-statusbar"> </div><div class="note-statusbar">Dickey’s Barbecue Pit is located at 36669 Van Dyke Ave., Sterling Heights, MI 48313.&nbsp;</div>

Sterling Heights Gets a Dickey’s Barbecue Pit This Thursday

From <a href="http://www.meatingplace.com/Industry/News/Details/67948" target="_blank">Meatingplace.com</a>&nbsp;<hr id="[object Object]"><p style="margin-top: 20px; margin-bottom: 0px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 23.8px; font-family: Helvetica, Verdana, Arial, sans-serif; vertical-align: baseline; letter-spacing: 0.01em;">Dallas-based Dickey’s Barbecue Pit has announced that all meats sold at its stores will be “responsibly raised, quality meats,” including chicken raised without antibiotics, the compnay said in a news release.<p style="margin-top: 20px; margin-bottom: 0px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 23.8px; font-family: Helvetica, Verdana, Arial, sans-serif; vertical-align: baseline; letter-spacing: 0.01em;">The program will include chicken that has been fed a vegetarian diet and was humanely raised in a cage-free environment, the company added. Dickey’s already serves “humanely handled and sustainably raised brisket” and locally made sausage with no nitrates, nitrites or artificial coloring or flavor, the release noted.<p style="margin-top: 20px; margin-bottom: 0px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 23.8px; font-family: Helvetica, Verdana, Arial, sans-serif; vertical-align: baseline; letter-spacing: 0.01em;">In the past year, Dickey’s has focused on adding “eco-friendly” practices while ensuring the “highest quality dining experience,” the release said. In 2015, for example, the barbecue brand launched recyclable and recycled paper products and pioneered a barbecue pit which uses a proprietary wood-blend pellet instead of firewood.<p style="margin-top: 20px; margin-bottom: 0px; padding: 0px; border: 0px; font-stretch: inherit; line-height: 23.8px; font-family: Helvetica, Verdana, Arial, sans-serif; vertical-align: baseline; letter-spacing: 0.01em;">“Dickey’s Barbecue Pit is constantly working toward our mission of authenticity with a conscience — specifically greater sustainability and responsibly sourced products,” said Tamala Fowler, vice president of purchasing and R&amp;D at Dickey’s. “We not only hope to serve our guests great-tasting products, but to serve the highest quality, healthiest and eco-friendly foods so that our guests can feel confident in their choices for their families.”

Meatingplace: Dickey’s rolls out no-antibiotics chicken initiative

DALLAS – Dickey’s Barbecue Pit is promising its customers that all its meats contain “No B.S.” (bad stuff). Beginning Aug. 15, all chicken sold by Dickey’s will not contain antibiotics. Products include the signature slow-smoked chicken breast, as well as the whole smoked chickens and chicken nuggets offered in kids’ meals.“Dickey’s Barbecue Pit is constantly working toward our mission of authenticity with a conscience – specifically greater sustainability and responsibly sourced products,” says Tamala Fowler, vice president of purchasing and R&amp;D at Dickey’s Barbecue Restaurants Inc. “We not only hope to serve our guests great-tasting products, but to serve the highest quality, healthiest and eco-friendly foods so that our guests can feel confident in their choices for their families.”The chicken sourced for Dickey’s restaurants is 100 percent vegetarian fed, cage-free and humanely raised. The chain also boasts that its locally made sausage and pork products are made without nitrates, nitrites (except for those naturally occurring in celery powder), artificial coloring or flavors.

Meat + Poultry: Dickey's Barbecue commits to antibiotic-free chicken

From <a href="http://www.fastcasual.com/news/dickeys-bbq-announces-no-bs-campaign/" target="_blank">Fast Casual&nbsp;</a><hr id="[object Object]">Dickey’s Barbecue Pit is launching a "No B.S." initiative and the 'bs' stands for bad stuff. The initiative features hormone-free, cage-free, and antibiotic-free chicken as well as sustainably-raised brisket, and local sausage and pork products with no nitrates, nitrites or artificial coloring or flavors."Dickey’s Barbecue Pit is constantly working toward our mission of authenticity with a conscience — specifically greater sustainability and responsibly-sourced products. We hope to serve the highest quality, healthiest and eco-friendly foods so our guests can feel confident in their choices for their families," said Tamala Fowler, VP of purchasing and R&amp;D at Dickey’s Barbecue Restaurants, in a release.&nbsp;<hr id="[object Object]">

Fast Casual: Dickey’s BBQ announces "No B.S." campaign

See the full article on The Kansas City Star <a href="http://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article95082082.html" target="_blank">here</a>. &nbsp;<hr id="[object Object]"><div class="story-gallery " style="font-family: &quot;McClatchy Sans&quot;, Arial, &quot;Helvetica Neue&quot;, Helvetica, sans-serif;"><div id="slick-gallery-container-29504122" class="mi-slick-gallery-container clearfix" style="margin-bottom: 20px; visibility: visible;"><div class="current-caption" style="padding: 10px 0px; min-height: 40px; transform: scale3d(1, 1, 1);">Dickey’s menu includes sandwiches with pit-smoked meats.&nbsp;Dickey’s Barbecue Pit</div></div></div><div id="story-body-items" style="margin-left: 80px; font-family: &quot;McClatchy Sans&quot;, Arial, &quot;Helvetica Neue&quot;, Helvetica, sans-serif;"><div class="byline element-spacing-small" style="margin-bottom: 15px; font-family: &quot;McClatchy Slab&quot;, Georgia, Times, &quot;Times New Roman&quot;, serif; border-bottom-width: 2px; border-bottom-style: solid; border-bottom-color: rgb(136, 136, 136); display: inline-block; padding-bottom: 3px;">BY JOYCE SMITH<a aria-label="jsmith@kcstar.com" href="mailto:jsmith@kcstar.com" title="" style="color: rgb(13, 118, 186);">jsmith@kcstar.com</a></div><div class="share-tools-wrapper" style="margin-bottom: 0px; width: 33px; float: left; top: 50px; z-index: 1; margin-left: -80px;"><ul class="share-icons" style="margin-right: 0px; margin-bottom: 0px; margin-left: 0px; list-style-type: none; padding: 0px; font-family: &quot;McClatchy Sans Cond&quot;, &quot;Roboto Condensed Medium&quot;, HelveticaNeue-CondensedBold, sans-serif;"><li class="facebook" style="width: 33px; height: 33px; display: inline-block; margin-right: 6px; position: relative; margin-bottom: 5px;"><a class="facebook-share" title="Share on Facebook" href="http://www.facebook.com/sharer/sharer.php?u=http://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article95082082.html" style="color: rgb(13, 118, 186); 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Vivion Road.It will have four weeks of specials and giveaways, including free barbecue for a year for three people. Customers can register to win by using the hashtag #1FreeYearofBBQ on social media, by ordering online or by signing up for the Big Yellow Cup Club.The menu includes beef brisket, chicken, turkey, polish-style kielbasa, jalapeno cheddar kielbasa, pulled pork, pork ribs and barbecue honey ham, as well as sandwiches with pit-smoked meats and entree salads.Dickey’s was founded in 1941 and now has more than 560 locations in 43 states, including the six Kansas City area locations and one in Lawrence.Dickey’s took a space in the new Shops at Antioch &amp; Vivion. The center, near Antioch Crossing, will have 15,400-square-feet of retail, restaurant and service operations in four buildings.One former building and part of another have been demolished to increase visibility and allow for the parking lot to be expanded and to improve traffic flow, said John Byram, manager of Byram Real Estate in Prairie Village.The other buildings have new stucco facades, increased parapet heights, glass storefronts, stone columns, awnings and lighting.<div style="width: 1px; height: 1px; font-stretch: normal; font-size: 10pt; line-height: normal; font-family: sans-serif; overflow: hidden;"> Read more here: http://www.kansascity.com/news/business/biz-columns-blogs/cityscape/article95082082.html#storylink=cpy</div></div></div></div></div>

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