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Baker bar with potatoes and all the fixings

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

IN THE NEWS

To watch the full video, click <a href="http://www.kvoa.com/story/31479212/dickeys-westerner-sandwich-with-pork-and-sausage" target="_blank">here</a>.

NBC 4 Tucson: Owner/Operator Dave Wirth demonstrates Dickey's Westerner Sandwich

<p>
  To watch the segment, <a href="http://www.nebraska.tv/story/31443403/local-family-expands-dickeys-franchise-in-tri-cities" target="_blank">click here</a>.
</p>
<hr>
<div class="note-statusbar">
  It’s been a busy day one at Dickey’s Barbecue as Richard Cochran opens store number two in Grand Island.
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  <br>
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  “We’ve had a lot of requests to get up here on this side of Grand Island. It’s kind of a long drive to our South Locust store,” says Richard, as customers trickled into the new North Webb Road
  location on Thursday.
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  <br>
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  “Fair folks and the fairgrounds support that [South Locust] store really well; we’re keeping that store open obviously. It was time to come up here on the northwest side,” he says.
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  <br>
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  The new restaurant will stay in the family, just as their Kearney location does.
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  <br>
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  “My youngest son runs the store for us over in Kearney, and my oldest son will run this one, and my wife and I will run the one down on South Locust,” Richard explains.
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  <br>
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  The Cochran sons say it’s a tasty legacy they’re proud of.
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  <br>
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  “It’s wonderful working together, that’s all I can say, you know, having a good big brother to look up to and a mom and dad that’s just provided us with a great job opportunity,” says David
  Cochran, who has been managing the Kearney location since November.
</div>
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  <br>
</div>
<div class="note-statusbar">
  Andy Cochran, who will move from the South Locust store to the new one on Webb Road, says they’re hoping to pick up foot traffic they’ve been missing, and expand the catering side of the business.
  The growth is adding 15-20 new jobs in an area the family says has been good to them.
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  <br>
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  “Kearney and Grand Island has just been so wonderful to us, they really have, we really appreciate all they do for us, and in return we try to cook them the best barbecue we possibly can,” Richard
  says.
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  <br>
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  “It’s been real positive, you know, I do a lot of stuff with the schools and a lot of stuff with different charities here in town, so it’s fun to bring them along with us, and hopefully here
  shortly we’ll have a bunch of their pictures and posters hanging up on our big black walls back behind us,” says Andy.
</div>
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  <br>
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  As part of their grand opening weekend, the Cochrans say the Webb Road location will give 100 percent of all chip sales to the Boots and Badges charity on Friday, and on Sunday they say kids can
  eat free at all three stores.
</div>

Nebraska's ABC 13: Local Family Expands ‘Dickey’s’ Franchise in Tri-Cities

From <a href="http://www.fastcasual.com/news/dickeys-barbecue-launches-ham-fest/" target="_blank">Fast Casual</a>:
<hr>
<div class="note-statusbar">
  Dickey's Barbecue Pit is serving Easter feasts during its seasonal promotion, "Ham Fest." Guests can order online, by phone or in store to get their Easter ham and all the fixins', according to a
  company press release.
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  <br>
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  Barbecue honey hams or spiral-cut, bone-in hams are available to order individually or as part of a feast. The full feast also includes Dickey's baked potato casserole, green beans with bacon,
  caesar salad, 12 rolls, pecan pie and a gallon of tea. The Easter feast feeds 10 to 12 people and is available for $99.95, said Roland Dickey Jr, CEO of Dickey''s Barbecue Restaurants.
</div>
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  <br>
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  "Dickey’s is proud to offer Easter feasts as a great, stress-free option for family gatherings," he said. "We sold nearly 7,000 feasts over Thanksgiving and Christmas and look forward to providing
  delicious holiday meals for our guests' springtime celebrations nationwide."
</div>

Fast Casual: Dickey's Barbecue launches 'Ham Fest'

<div>From <a href="http://www.fastcasual.com/news/dickeys-sees-23-spike-in-sales-thanks-to-lto/" target="_blank">Fast Casual</a>:
<hr></div>
<div class="note-statusbar">
  Dickey's "Pulled Pork Palooza" was a huge success for the chain, which sold Pulled Pork Sliders for $1 systemwide, according to a company press release. In the first quarter, the sliders accounted
  for a 23 percent increase in sales per store, per day; the chain sold more than 700,000 sliders systemwide.
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  <br>
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  Guest feedback was overwhelmingly positive, as the sliders were not only sold as an add-on in each store, but were also included in a 24-count party pack perfect for game-watching parties, said CEO
  Roland Dickey Jr.
</div>
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  <br>
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  "Dickey's saw overwhelming success in our Pulled Pork Slider campaign," he said. "We enjoyed featuring these existing menu items but with a fresh new twist, and look forward to the launch of a new
  LTO in the second quarter."
</div>


Fast Casual: Dickey's sees 23% spike in sales thanks to LTO

From <a href="https://www.qsrmagazine.com/news/dickeys-serves-ham-fest-ahead-easter" target="_blank">QSR</a>:
<hr>
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  <br>
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  Dickey’s Barbecue Pit is proud to serve up Easter feasts during the seasonal promotion, Ham Fest. Guests can order online, by phone or in store to get their Easter ham and all the fixins’ for a
  great family feast.
</div>
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  <br>
</div>
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  Barbecue honey hams or spiral cut bone-in hams are available to order individually or as part of a feast. The full feast also includes Dickey’s signature Baked Potato Casserole, Green Beans with
  Bacon, Caesar Salad, 12 buttery rolls, pecan pie, and a gallon of tea. The Easter feast feeds 10–12 people and is available for $99.95. It’s a complete feast for any springtime family gathering
  that includes all the essentials.
</div>
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  <br>
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  “Dickey’s is proud to offer Easter feasts as a great, stress-free option for family gatherings,” says CEO Roland Dickey Jr. “We sold nearly 7,000 feasts over Thanksgiving and Christmas, and look
  forward to providing delicious holiday meals for our guests’ springtime celebrations nationwide.”
</div>

QSR: Dickey's Serves Up Ham Fest Ahead of Easter

<p>From QSR:</p>
<p>Dickey’s Barbecue Pit has just executed a new three-store development agreement in Northern California. The new stores will be located in Ceres, Oakdale, and Atwater. The Ceres store will open by the end of 2016, followed by the stores in Oakdale and Atwater.</p>
<p><br></p>
<p><br></p>
<p>Owner-operator Amrik Singh has a long history in quick service restaurants. As a teenager he started working in the industry, eventually progressing into management. Singh also had a brief stint of franchise ownership in a small California pizza concept. Originally from India, Singh and his family made their home in California when he was a young child, and he looks forward to providing for his family in America for years to come.</p>
<p><br></p>
<p><br></p>
<p>“Dickey’s has been incredibly supportive throughout this whole process, and I am blown away by the corporate office and their attention to detail,” Singh says. “We have purchased holiday meals from Dickey’s for years, and I am glad to now own my own stores and serve authentic, delicious food to my community.”</p>
<p><br></p>
<p><br></p>
<p>“Dickey’s is growing rapidly along the West Coast, particularly in California,” says Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants Inc. “We recently announced the development of our 100th store in the state, and look forward to continued partnerships with owner-operators such as Amrik Singh.”</p>

QSR: Dickey's Signs Three-Unit Deal in NoCal

From the <a href="http://www.thedailymeal.com/dickey-s-barbecue-pit-brings-texas-style-barbecue-spokane-valley" target="_blank">Daily Meal</a>:
<hr>
<div class="note-statusbar">
  Texas-style barbecue is coming to Spokane Valley as Dickey’s Barbecue Pit will open a new location at 14720 East Sprague Avenue this Thursday. To celebrate the grand opening, three guests will win
  free barbecue for a year at the new Spokane Valley location. Guests can enter to win using hashtag #1FreeYearofBBQ on any social media page, order online or sign up for the Big Yellow Cup Club to
  receive special offers and loyalty points which can be redeemed for free barbecue.
</div>
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  <br>
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  To find the Dickey’s Barbecue Pit nearest you, <a href="https://www.dickeys.com/locations" target="_blank">click here</a>.
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  <br>
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  “We are proud to open the 21st Dickey’s location in Washington State,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “Spokane Valley is a new up and coming city outside of
  Spokane and we are elated Owner/Operator Theresa McCarty saw an opportunity to further expand Dickey’s to this area.”
</div>
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  <br>
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  The grand opening weekend includes:
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  <br>
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  Thursday, March 10 – Thirsty Thursday – Free Big Yellow Cup with Dickey’s new reusable travel lid and straw.
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  <br>
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  Friday, March 11 – Philanthropy Friday – 100 percent of potato chip sales benefit Dickey’s charitable foundation Barbecue, Boots &amp; Badges, which serves the families of first responders.
</div>
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  <br>
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  Sunday, March 13 – Kids Eat Free All day!
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  <br>
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  An aficionado of barbecue, Owner/Operator Theresa McCarty saw a need to bring Dickey’s authentic slow-smoked flavor to Spokane Valley. A former real estate vet, Theresa states, “The passion
  Dickey’s has in providing quality food drove me to invest in the business.” A mother of five, Theresa is impressed that Dickey’s has been a family run business for the last 75 years. “I want
  something that I can not only leave to my family, but a business that we all love and can grow with together.”
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  <br>
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  Spokane Valley residents can visit the newest location at 14720 East Sprague Avenue, Spokane Valley, WA 99216. The phone number is 509-590-4933.
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  <br>
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<div class="note-statusbar">
  To learn more about franchising with Dickeys, visit <a href="www.dickeys.com/franchise" target="_blank">www.dickeys.com/franchise</a> or call 866-340-6188.
</div>
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  <br>
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  About Dickey’s Barbecue Restaurants, Inc.
</div>
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  <br>
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<div class="note-statusbar">
  Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey with the goal of authentic slow-smoked barbecue. Today, all meats are still slow smoked
  on-site in each restaurant living up to the company tagline, “We Speak Barbecue.” The Dallas-based family-run barbecue franchise offers a quality selection of signature meats, homestyle sides,
  tangy barbecue sauce and free kids’ meals every Sunday. The fast-casual concept has expanded to over 540 locations in 43 states. Dickey’s Barbecue Pit was recognized for the third year by Nation’s
  Restaurant News as a “Top 10 Growth Chain” and by Technomic as the “Fastest-growing restaurant chain in the country.” For more information, visit www.dickeys.com or for barbecue franchise
  opportunities call 866.340.6188.
</div>

The Daily Meal: Dickey’s Barbecue Pit Brings Texas-Style Barbecue to Spokane Valley

<p>From Ram Page:</p>
<p>Delta Zeta held a fundraiser on March 1 at Dickey’s Barbecue Pit where the proceeds went towards funding research to find a cure for multiple sclerosis.</p>
<p><br></p>
<p><br></p>
<p>Members of the sorority between 2 p.m. and 9 p.m. distributed cards to customers. When a customer presented the card at the check-out, 15% of the total price would go towards the Delta Zeta Foundation.“We thought it was a cause that needed some attention, so we wanted to make a difference,” said freshman Delta Zeta member Chelle Langston.</p>
<p><br></p>
<p><br></p>
<p>The sorority donates from the Delta Zeta Foundation to the San Angelo Walk for Multiple Sclerosis. MS is a disabling disease that affects the brain and spinal cord. The immune system attacks the myelin sheath that protects nerve cells. Myelin allows quick and efficient impulses in the brain. When the myelin is damaged, it causes a disruption in the communication among the central nervous system.</p>
<p><br></p>
<p><br></p>
<p>San Angelo’s Walk for MS will take place on April 30 at Kirby Park. “Every year we volunteer at the event. Some girls will walk, pass out t-shirts or make signs,” junior Delta Zeta member Erika Walker said. “We just like to give back to the community we’re all living in. What we’re really trying to do is raise awareness.”Members agree helping the community is rewarding.“It makes me feel good knowing I’m a part of helping fund research,” Langston said.</p>
<p>All the women had one or two hour shifts throughout, but some women remained for a longer period of time. “A lady gave us a donation on the side and said she was really impressed with the young people at ASU,” Langston said.Cheyenne Saldana, the philanthropy chair, coordinated the event.“She just naturally likes to help other people and is really caring,” Walker said.</p>
<p><br></p>
<p><br></p>
<p>Dickey’s Barbecue Pit is located in a shopping center and this allowed the members to advertise throughout the area to customers and on the road.</p>
<p><br></p>
<p><br></p>
<p>Delta Zeta chose to use Dickey’s Barbecue Pit because the restaurant gives a higher percentage to fundraisers and the meals are a little more costly, Walker said.Saldana has been working on many of events, including their main philanthropy, speech and hearing. “We work with the Starkey Hearing Foundation, which helps bring hearing aids to people in third world countries,” Walker said.</p>
<p><br></p>
<p><br></p>
<p>The Starkey Hearing Foundation has brought hearing aids to over 100 countries. “They send us these monthly videos of like 3-year-olds or grown adults hearing for the first time and it is the coolest thing,” Walker said.The sorority tries to emphasize the importance to give back to the community. Many of their events towards the speech and hearing philanthropy will take place in April.</p>

Ram Page: Angelo State University Sorority Works to Fight MS at local Dickey's Barbecue Pit

From Franchise Times 
<hr>
Click <a href="http://www.franchisetimes.com/March-2016/Fast-and-Serious-FT-ranks-the-smartest-growing-brands/" target="_blank">here</a> for full article. 
<hr>
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  #6 Dickey’s Barbecue Pit
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  BBQ restaurants
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  <br>
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  A lot has changed at Dickey’s Barbecue Pit since Roland Dickey Jr.’s grandfather started the first restaurant 75 years ago and operated it for 26 years. “The dude would smoke three packs of
  cigarettes during the day, and then he’d go home and smoke two more,” recalls Dickey, CEO since 2011. “Back in those days they had a barbecue pit. You’d open the pit and all the smoke would go
  fooosh. He got more smoke than oxygen, but he made it to 69.” One thing that hasn’t changed, though, is passion for the food. “Be the best at barbecue is our motto, and that encompasses a whole lot
  of things,” he says. Dickey’s uncle and father took his grandfather’s single store and grew it into a chain, with stores sometimes as large as 5,000 square feet and adding many extras over the
  years. Dickey is a believer in Jim Collins’s “Good to Great” advice, and even before he rose to the CEO chair he began stripping away everything that wasn’t core, at first because the 2008
  recession forced his hand, and later because he saw the effect that better unit economics had on his ability to sell franchises. “You can trim the fat all around your business,” he says, and they
  did—shrinking the model from an “old-school Texas barbecue cafeteria” to become “leaner and meaner.” Today’s stores are about 1,500 square feet, down from 2,000 on average but with all of that
  space taken from the kitchen, not the dining area.
</div>
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  <br>
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  Revenue grew 82 percent and unit counts rose 69 percent from 2012 to 2014, to $319 million and 484, respectively, and last year was strong as well. “Our mission is to serve great barbecue,” he
  declares, and anything else goes out the door. Sounds like a plan his grandfather would heartily endorse.
</div>

Fast and Serious: Franchise Times ranks the smartest-growing brands

<p>
  From <a href="http://www.fastcasual.com/articles/training/" target="_blank">Fast Casua</a>l: 
</p>
<hr>
<p>
  About two-thirds of a restaurant's staff turns over each year, meaning training new employees as quickly, cheaply and in depth as possible is imperative to keeping customers satisfied, said Robert
  Edell, CEO of Servy, which helps restaurants measure performance areas for improvement. His research reveals training can range from a couple hundred dollars to several thousand annually per
  employee based on the type of restaurant, location and management style of the leadership team.
</p>
<p>
  "Training generally always includes a mock service or kitchen run-through followed by a shadowing period where the new employee oversees other staff members on the floor or in the kitchen for
  several days before operating independently," he said. "Larger operations sometimes incorporate video and written training, but the restaurant industry is notorious for employing hands-on,
  learn-as-you-go training."
</p>
<p>
  Dickey's Barbecue Pit is one brand that uses a variety of training techniques from hands-on to digital tools, spending over $1 million each year to make sure employees are on their A games. The
  chain employs a full-time training staff at the corporate office that teaches and writes curriculum for online training modules and also produces videos to engage team members in-store, said CEO
  Roland Dickey Jr.
</p>
<p>
  The chain, which has more than 500 units in 44 stores, recently redesigned its in-store training program to incorporate a larger focus on the chain's core values and meet the needs of millennial
  learners and beyond, Dickey said. New in-store job titles include Pit Boss, Pit Master and Pit Crew, and each reflect the levels of leadership and a clear path to management for workers at all
  levels.
</p>
<p>
  "Our new training system focuses not just on standards, but on people," he said. "We want to attract the best people to work at Dickey's, allowing them to advance in their careers with us through
  meeting specific objectives and expectations that are communicated systemwide."
</p>
<p>
  For example, the Pit Boss program teaches managers how to execute systems on a daily basis and how to handle tasks, such as inventory, scheduling, hiring, handling guest concerns, coaching and
  praising, said VP of Training and Development Chris Patterson.
</p>
<p>
  "Our Pit Crew are entry-level employees, who are trained in deep detail on the preparation of our products, and how to properly serve the guests with energy and speed," he said. "Our Pit Master is
  the individual that slices and chops our meats at the block, and they too have a specific training program. 
</p>
<p>
  "They not only learn how to properly prepare all of our meats, from the rubbing to the smoking, they also learn how to slice and chop each one of them at the block. We feel it is extremely
  important that our Pit Masters be the expert in our stores, because of this, they also learn the history behind each of our meats, this way they can engage the guests and teach others about the art
  and the passion that is barbecue."
</p>
<p>
  Jersey Mike's also has an extensive training program in place, which requires "three times the hands-on experience than many franchise systems, and the majority of that is face-to-face," said Josh
  Funderburk, the brand's director of training.
</p>
<p>
  "In 2015, 60 certified trainers offered 300 local training sessions to thousands of people including franchisees, managers and team members in all markets," he said. "The goal for 2016 is to
  redouble our efforts and offer a minimum of 600 local sessions from coast to coast."
</p>
<p>
  <span style="font-weight: bold;"><br></span>
</p>
<p>
  <span style="font-weight: bold;">Going digital</span>
</p>
<p>
  Although Jersey Mike's has standard training manuals, it also uses training videos and hosts a private franchise website, where all training resources are housed, Funderburk said.
</p>
<p>
  Dickey's new training program has tossed the conventional restaurant training method that relies on textbooks and forms, and has implemented tools that reach learners by using proven curriculum
  design methods such as short videos, facts without fluff, faster and simpler training modules, and an aesthetically pleasing design, said Steve Hawter, SVP of training.
</p>
<p>
  "Using these new tools developed by our home office training team, we can focus our passion on the art of great barbecue and instill it in our pit crews nationwide," he said. "I believe this new
  way of training will elevate our brand by challenging each of us to be the very best in our industry."
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">From the top down</span>
</p>
<p>
  Dickey's not only spends a lot of money to train its frontline and back-of-house employees, it also invests a lot at the owner-operator level, said Patterson, who noted all owner/operators must
  complete a four-week program called Barbecue University.<span style="line-height: 1.42857;">.</span>
</p>
<p>
  "It teaches them everything they need to know about operating a Dickey's Barbecue Pit," he said, adding the program includes interactive videos and quizzes.
</p>
<p>
  "Training is not only worth the time but also the money that is spent on it. Training eliminates issues now and in the future," he said. "It eliminates any confusion as to what the proper procedure
  actually is. Training increases guest satisfaction, which in turn increases guest counts, and saves dollars in the long run. It reduces and eliminates the cost of turnover, waste and guest
  complaints while increasing sales and creating a more consistent dining experience."
</p>
<p>
  Training also starts at the top for Jersey Mike's, which requires new franchise owners to have three in-store employees undergo extensive training, Funderburk said. Two people go through 360 hours
  of training over the course of eight to 12 weeks and one goes through 180 hours.
</p>
<p>
  "All three come out to the company’s training center at the Jersey shore, which is set up as an actual store and so provides an authentic experience," he said.
</p>
<p>
  Jersey Mike's also has its own brand ambassador, John Hughes, who is charged with generating excitement, brand awareness and cultural consistency via mandatory leadership culture classes for teams
  in each new location, along with existing team members from surrounding areas.
</p>
<p>
  "Understanding Jersey Mike's culture  — where we came from and our mission — is integral to our success. Banter, vibe, atmosphere, smiles —  these are all important to our brand but,
  without training, it can get lost," Funderburk said. "When possible, Founder Peter Cancro stops by to share his story and passion for the brand."
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">Measuring success</span>
</p>
<p>
  <br>
</p>
<p>
  Cancro has always said Jersey Mike's is "a training company and that is fueling our growth," said Funderburk, who cites growth as proof the training strategy works.
</p>
<p>
  "Every day franchisees and team members make thousands of decisions that determine how customers feel about the brand and whether the business is a success," he said. "High customer satisfaction
  scores indicate this is paying off. We get requests all the time from fans that have tried our subs in other cities during their travels and now want us to open in their town."
</p>
<p>
  Funderburk also said because of training — and its impact — franchise owners see the strength of the Jersey Mike's brand.
</p>
<p>
  "We have the systems in place to allow multi-unit franchisees to continue expanding," he said. "In 2015, we opened 197 locations and awarded 97 territories representing 198 units. More than 70
  percent of the territories awarded went to existing owners, the first time that multi-unit operators outnumbered single-unit franchisees in the Jersey Mike's system."
</p>
<p>
  Dickey's measures the success of its training by verifying standards are being met in each store, Patterson said.
</p>
<p>
  "Are recipes being followed? Is the store executing our core values of energy, speed, barbecue? This is validated by our franchise directors as well as our executive team as they travel throughout
  the country and visit owners and operators," he said.
</p>
<p>
  To track progress, it also relies on its own reporting platform, called Smoke Stack, developed in-house under the direction of CIO Laura Rea Dickey.
</p>
<p>
  "This program delivers real-time data systemwide, including sales per guest complaint. If a store is executing proper training, they will have fewer complaints and a high sales per complaint
  number," Patterson said.
</p>
<p>
  Lastly, Dickey's monitors Barbecue University Online to verify each store has executed the required daily training modules.
</p>
<p>
  "We have a recertification process in place for those stores that are not hitting the sales per complaint number," Patterson said. "Training is at the forefront of everything that we believe in
  here at Dickey's. When a program is adopted you will see it in the numbers."
</p>

Fast Casual: How 2 fast casuals mastered training to enhance customer experience

<p>        <span style=" font-family: Georgia, Times, 'Times New Roman', serif; font-size: 15px; line-height: 22.2px;">The <a href="http://nrn.com/industry-data/social-media-200" target="_blank">Nation's Restaurant News</a> Social 200 is a daily look and ranking of the social media activities of the nation’s largest restaurant chains. Built with social analytics firm Sprinklr, the
NRN Social 200 index quantifies restaurant brand efforts and consumer engagement with scoring from 0-1,000.</span></p><p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/nrn200-1501882198726.png" alt="NRN200.png" style="float: none;"><span style=" font-family: Georgia, Times, 'Times New Roman', serif; font-size: 15px; line-height: 22.2px;"><br></span>
      </p>

The NRN Social 200

<p>
  From <a href="http://hospitalitytechnology.edgl.com/news/Dickey-s-BBQ-Chain-Enhances-Guest-Communications-with-Loyalty-Marketing104600" target="_blank">Hospitality Technology</a>:
</p>
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<p>
  Dickey’s Barbecue Pit, a Dallas-based family-run barbecue franchise, has delivered great results integrating Spendgo’s loyalty customer engagement solution, allowing guests to receive geo-targeted
  specials and earn points that can be redeemed for a free Dickey’s barbecue.
</p>
<p>
  “Spendgo’s integration with our existing Big Yellow Cub Loyalty Program has accounted for a nearly 20% growth to date,” said Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “We are
  proud to introduce these targeted marketing efforts system-wide and better leverage the data to offer great deals on items that guests are most interested in nationwide.”
</p>
<p>
  Prior to the inclusion of Spendgo, Dickey’s Big Yellow Cup Club was a source of coupons and discounts for Dickey’s guests, but did not have the extended capability for targeted marketing efforts.
  Leveraging line item and customer data in real-time is a cornerstone of the updated program. The goal is to create personalized campaigns that drive sales and new guests. Spendgo extends beyond a
  traditional point system by integrating member preferences, Big Yellow Cup Club and online ordering to offer points on targeted offers. Dickey’s now sees which offers are redeemed by members and
  adapts accordingly by giving guests what they want in their hometown locations.
</p>
<p>
  According to Spendgo, typically, a program is successful if it increases sales by 5%-10%. With the Spendgo program, Dickey’s has been able to nearly double that.  
</p>
<p>
   
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<p>
  <br>
</p>

Hospitality Technology: Dickey's BBQ Chain Enhances Guest Communications with Loyalty Marketing

<div>
  From <a href="http://www.innovativeretailtechnologies.com/doc/spendgo-s-loyalty-program-delivers-results-dickey-chain-0001?atc~c=771+s=773+r=001+l=a&amp;tc=eml" target="_blank">Innovative Retail
  Technologies</a>:
</div>
<hr>
<div>
  <span style="font-style: italic;">Joint Loyalty Marketing SolutionProvides Data Driven Insight toEnhance Communications with Dickey’s Customers Nationwide</span>
</div>
<div>
  <br>
</div>
<div>
  Spendgo,a provider of personalized customer engagement solutions for mobile apps and online stores, recently announced that a partnership with Dickey’s Barbecue Pit, a Dallas-based family-run
  barbecue franchise, has delivered great results integrating Spendgo’s loyalty customer engagement solution,allowing guests to receive geo-targeted specials and earn points that can be redeemed for
  a free Dickey’s barbecue.
</div>
<div>
  <br>
</div>
<div>
  “Spendgo’s integration with our existing Big Yellow Cub Loyalty Program has accounted for a nearly 20% growth to date,” said Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “We are
  proud to introduce these targeted marketing efforts system-wide andbetter leverage the data to offer great deals on items that guests are most interested in nationwide.”
</div>
<div>
  <br>
</div>
<div>
  Prior to the inclusion of Spendgo, Dickey’s Big Yellow Cup Club was a source of coupons and discounts for Dickey’s guests, but did not have the extended capability for targeted marketing efforts.
  Leveraging line item and customer data in real-time is a cornerstone of the updated program. The goal is to create personalized campaigns that drive sales and new guests.Spendgo extends beyond a
  traditional point system by integrating member preferences, Big Yellow Cup Club and online ordering to offer points on targeted offers. Dickey’s now sees which offers are redeemed by members and
  adapts accordingly by giving guests what they want in their hometown locations.
</div>
<div>
  <br>
</div>
<div>
  “Our integration with Dickey’s is a great example of a smart food service company that understands how to maximize growth opportunity and provide top-level services to their customers, “said Ivan
  Matkovic, founder and CEO of Spendgo. Typically, a program is successful if it increasessales by 5%-10%. With our help, Dickey’s has been able to nearly double that. We applaud their efforts and
  are looking forward to a long-term and very successful relationship.”
</div>
<div>
  <br>
</div>
<div>
  About Spendgo
</div>
<div>
  Spendgo, located in San Francisco, Calif., helps businesses create digital customer loyalty programs and marketing campaigns that are particularly well suited for in-store, mobile, and online
  businesses. Companies can send offers via email or text, and integrate offers with the POS system so a customer can redeem incentives on the spot. Spendgo partners with industry leaders in POS,
  tech support, mobile payments, ecommerce, and mobile marketing and has a wide range of clients including Jamba Juice, Round Table Pizza, Cold Stone and more. For more information, visit
  www.spendgo.com.
</div>

Innovative Retail Technologies: Spendgo's Loyalty Program Delivers Results For Dickey's BBQ Chain

<div>
  From <a href="http://www.thedailymeal.com/gold-standard-cleaning-system-debuts-dickey-s-barbecue-pit-locations-nationwide" target="_blank">The Daily Meal  </a>
</div>
<hr>
<div>
  In an effort to increase the quality and efficiency of operations, Dickey’s Barbecue Pit has adopted new cleaning products in all stores. The new products replace a system which has been a
  consistent source of Owner/Operator feedback.
</div>
<div>
  <br>
</div>
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  Taking that feedback into consideration, Dickey’s has partnered with Ecolab to introduce a more effective and eco-friendly line of cleaning products system-wide. As this initiative is a complete
  overhaul of the existing cleaning system, the new products include dish detergent, sanitizer, floor cleaner, heavy-duty cleaner/degreaser, glass cleaner and hand soap. Ecolab will visit every
  Dickey’s location for installation.
</div>
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  <br>
</div>
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  “These new products are the gold standard in the industry,” says Tamala Fowler, Vice President of R&amp;D and Purchasing. “The test phase was overwhelmingly positive, and we are glad to offer our
  Owner/Operators these high-performance, cost efficient cleaning products in their stores.”
</div>
<div>
  <br>
</div>
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  The new products not only come with personalized installation, but training from an Ecolab technician which will then be supported by product ID/application posters in every store. Ecolab QSR
  specializes in helping customers deliver a cleaner, safer, more efficient and sustainable operation consistently across their chain to help improve revenue, lower operating costs, protect their
  brand and drive guest experience.
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">About Dickey’s Barbecue Restaurants, Inc.</span>
</div>
<div>
  <br>
</div>
<div>
  Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey with the goal of authentic slow smoked barbecue. Today, all meats are still slow smoked
  on-site in each restaurant living up to the company tagline, “We Speak Barbecue.” The Dallas-based family-run barbecue franchise offers a quality selection of signature meats, home style sides,
  tangy barbecue sauce and free kids’ meals every Sunday. The fast-casual concept has expanded to over 530 locations in 43 states. Dickey’s was recognized for the third year by Nation’s Restaurant
  News as a “Top 10 Growth Chain” and by Technomic as the “Fastest-growing restaurant chain in the country.” For more information, visit www.dickeys.com or for barbecue franchise opportunities call
  866.340.6188.
</div>

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