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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

<div>
  Reposted from <a href="http://www.franchisegator.com/articles/new-franchise-agreement-brings-21st-dickeys-barbecue-pit-location-to-washington-state-12401/" target="_blank">Franchise
  Gator</a>  
</div>
<hr>
<div>
  <span style="line-height: 1.42857;">Dickey’s Barbecue Pit is growing rapidly throughout the Pacific Northwest and will soon open its 21st Washington location in the city of Pasco. The new store is
  the third store to open in a three-store development agreement that includes stores in Richland and Kennewick.</span><br>
</div>
<div>
  <br>
</div>
<div>
  Originally from Southeast Texas, Owner/Operator Dan Pelfrey has always been a barbecue fan. A former college football star in Utah, he majored in entrepreneurship with the idea that one day he
  would start a business. He worked for many years in logistics and operations which brought him to Washington State. Pelfrey began researching franchise options after corporate layoffs, and chose to
  invest in Dickey’s because of his many years in the foodservice industry and his extensive research on food-based franchises. His deciding factor was the level of corporate support that Dickey’s
  offers all its franchisees. “We are successful when we work as a team toward each other’s combined success,” says Pelfrey. “Dickey’s has offered the opportunity to be successful in my new career
  venture and has provided ongoing support throughout the process.”
</div>
<div>
   
</div>
<div>
  “Dickey’s has expanded its footprint across Washington State,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “As Texas-style barbecue is a relatively new concept in the area,
  we are proud of our franchisees who have opened new stores and brought our signature flavors to the Pacific Northwest. The Dickey family congratulates Dan Pelfrey on his three-store agreement and
  looks forward to the opening of his third store.”
</div>
<div>
   
</div>
<div>
  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>
<div>
  <span style="font-weight: bold;"> </span>
</div>
<div>
  <span style="font-weight: bold;">About Dickey’s Barbecue Restaurants, Inc. </span>
</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 w<a href="ww.dickeys.com" target="_blank">ww.dickeys.com</a>
  or for barbecue franchise opportunities call 866.340.6188.
</div>

New Franchise Agreement Brings 21st Dickey’s to Washington State

Reposted from <a href="http://www.thedailymeal.com/dickey-s-pairs-texas-style-barbecue-california-s-sonoma-wine-country" target="_blank">The Daily Meal</a> 
<hr style="text-align: center;">
<div class="note-statusbar" style="text-align: center;">
  <span style="font-style: italic;">The largest barbecue chain in the nation opens new location in Petaluma on Thursday</span>
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Dickey’s Barbecue Pit opens Thursday with a four-day barbecue bash. The grand opening celebration begins with Thirsty Thursday, when all guests will receive a free drink in a Big Yellow Cup with
  Dickey’s new travel lid. Philanthropy Friday supports Dickey’s giving initiative. 100 percent of Dickey’s signature potato chip sales will benefit Barbecue, Boots and Badges, Dickey’s charitable
  foundation which supports local first responders and their families. All first responders will receive a free lunch on Friday. Saturday is Singer-Songwriter Saturday, so come out and hear a
  favorite local musician perform from 11:00 a.m. – 2:00 p.m. Kids eat free on Sunday as always! Three guests will win free barbecue for a year at the new location! Guests can enter to win one of
  three ways: use hashtag #1FreeYearofBBQ, order online or sign up for the Big Yellow Cup Club. Winners will be announced Monday.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  <span style="line-height: 1.42857;">“Dickey’s continues its rapid growth throughout California, with four new locations opening in the state this month,” says Roland Dickey, Jr., CEO of Dickey’s
  Barbecue Restaurants, Inc. “We are proud to serve authentic, Texas-style barbecue in the Golden State.”</span><br>
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The grand opening weekend includes:
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Thursday, January 21 – Thirsty Thursday – Free BYC with Dickey’s new reusable travel lid and straw.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Friday, January 22 – Philanthropy Friday – 100 percent of potato chip sales benefit Dickey’s foundation Barbecue, Boots and Badges, which serves the families of first responders. All first
  responders are invited for a free meal.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Saturday, January 23 – Singer/Songwriter Saturday. Enjoy live music from local musician Bill Walden and get a free Big Yellow Cup!
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Sunday, January 24 – Kids Eat Free All day!
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The new Dickey’s is owned and operated by two couples who have been friends for 26 years. Rich and Debbie Breedwell and John and Sharon Sanchez have lived in Vacaville for most of their lives, and
  decided to open their third store in Petaluma because of the great location and their mutual love of barbecue. “Dickey’s is authentic Texas barbecue at a great price, which appealed to us early
  on,” says co-owner Debbie Breedwell. “The unique customer focus and family-friendly atmosphere all helped us decide that Dickey’s Barbecue Pit was the right fit for us. We are excited to open our
  third store in the great community of Petaluma.”
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The new Dickey’s Barbecue Pit in Petaluma is located at: 417 N. McDowell Blvd., Petaluma, CA 94954. The phone number is 707-744-4499. Find Dickey’s on Twitter, Facebook and Instagram.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  To find out more about franchising with Dickey’s Barbecue Restaurants, Inc., visit www.dickeys.com/franchise or call 866-340-6188.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  <span style="font-weight: bold;">About Dickey’s Barbecue Restaurants, Inc.</span>
</div>
<div class="note-statusbar">
  <br>
</div>
<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, 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 <a href="www.dickeys.com" target="_blank">www.dickeys.com</a>
  or for barbecue franchise opportunities call 866.340.6188.
</div>
<div class="note-statusbar">
  <br>
</div>

Dickey’s Pairs Texas Barbecue With Sonoma Wine Country Flavors

From <a href="http://blog.franchisesolutions.com/index.php/2016-01/franchise-solutions-barbecue/" target="_blank">Franchise Solutions Blog</a>  
<hr>
<div class="note-statusbar">
  For 25 years, Lee Waskom operated a textbook business which serviced university campuses in northern Louisiana. He also owned a 3,000 square-foot shopping center, with space for three tenants. He
  had one tenant leaving and one space vacant. As a franchise owner for another concept, Lee decided he would try his hand at another franchise concept. With many Mexican restaurants and
  chicken-based fast casual concepts in town, he knew he wanted something different. That’s what led him to Dickey’s Barbecue Pit. All three spaces in his shopping center opened up eventually, so he
  decided to make the whole space into one free-standing Dickey’s Barbecue Pit.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Waskom first learned about Dickey’s through the Franchise Solutions web portal in April of 2014. After researching franchise businesses at length, Waskom chose the Dickey’s Barbecue Pit opportunity
  because of the quality food, solid internal structure and ongoing franchise support from the corporate office.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “Franchising is a lot of hard work, but it’s very rewarding,” Waskom says. “Dickey’s provides a great opportunity to have a distinct food offering. It is a uniquely defined concept that will
  differentiate you out of thousands of other restaurant offerings.” Waskom is the proud owner of one of the largest Dickey’s locations in the country. Future plans include opening another Dickey’s
  Barbecue Pit location in Lafayette, LA in March 2016.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Outside the Waskom's Dickey's Barbecue Pit franchise
</div>
<div class="note-statusbar">
  (L-R Ginny Waskom, Lee Waskom and GM Evelyn Anderson)
</div>
<div class="note-statusbar">
  Waskom’s store is located across the street from Northwestern University in Natchitoches, Louisiana. Having partnered with universities his entire career, Waskom leveraged that experience as he got
  started in the barbecue business. In discussions with the school’s athletic director, Waskom learned his large restaurant could benefit from the town’s 20,000 population with its high-protein menu
  options and TVs covering the school’s team sports on demand. Filling that need has been an excellent community engagement tool for Waskom’s Dickey’s store.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Waskom has found a niche market not only for sports but for what he calls “in-store catering.” He was able to use extra space in his shopping center as a party room and he frequently hosts wedding
  parties, birthday parties and other get-togethers, in which he sets up full-service catering spreads in-house. This holiday season, he booked many holiday parties.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Waskom knew he wanted to choose a franchise with an excellent training program. “The Shift Meeting Training Videos are great for training new and existing employees,” Waskom says of Dickey’s daily
  training videos. “The videos are great visual aids and I find them very helpful to enforce Dickey’s brand standards.” Waskom consistently uses the training and marketing tools to grow his business
  in Natchitoches and will follow the same model at his new store in Lafayette.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  About Dickey’s Barbecue Restaurants, Inc.
</div>
<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, 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 on the Dickeys Barbecue Pit franchise opportunity tap
  here.
</div>

Franchise Solutions: From Text Books to Barbecue

Reposted from <a href="http://www.palmspringslife.com/Palm-Springs-Life/Desert-Guide/January-2016/Dickeys-Barbecue-Pit-Opens-in-La-Quinta/" target="_blank">Palm Springs Life</a>  <br>
<hr>
<div class="note-statusbar">
  <span style="font-style: italic;">Second Coachella Valley location offers opening specials</span>
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Dickey's Barbecue Pit opens Jan. 14 in La Quinta, marking its second location to pop up in the Coachella Valley.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  To celebrate, the store will have three days' worth of specials and giveaways. The first 50 guests on Jan. 14 will receive gift cards worth up to $50 and three lucky guests will win free barbecue
  for an entire year. Guests can enter to win the drawing between 11 a. m. and 2 p.m. Jan. 16 in the store when customers can buy $2 pulled pork sandwiches. In addition, the first 100 guests on Jan.
  15 will receive a free Big Yellow Cup of tea and the store will give away free Dickey's goodies all day.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “Dickey's has expanded exponentially throughout California, and the Golden State has the most Dickey's locations following Texas,” says Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants,
  Inc. "We congratulate Michael and Margarita Tucker on their grand opening.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Originally from Brawley, Calif., Michael Tucker began his career as a jeweler. Having owned two jewelry stores, Tucker became a franchisee of another concept over 15 years ago. Michael and
  Margarita Tucker are long-time entrepreneurs, and when they tasted Dickey's brand of hickory-smoked barbecue, they knew they had found their next venture.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “The food at Dickey's is fantastic, and the overall home office support is unbeatable,” Michael Tucker says. “I have been a business owner all my life, but I am especially excited to join the
  Dickey's team.”
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Dickey's Barbecue Pit, 79-775 Highway 111, Suite 105, La Quinta, 760-863-3777; www.dickeys.com
</div>

Dickey's Barbecue Pit Opens in La Quinta

<p>
  Reposted from <a href="https://www.qsrmagazine.com/news/dickeys-franchisee-elected-advisory-council?utm_campaign=20160119&amp;utm_medium=email&amp;utm_source=jolt&amp;microsite=525346" target="_blank">QSR </a><br>
</p>
<hr>
<p>
  The restaurant operations field tends to be a boys’ club often times, but Dickey’s Barbecue Pit owner-operator Gina Young defies gender stereotypes as the only female in an elected position. NFAAC,
  or National Franchisee Advertising Advisory Council, is Dickey’s elected council of six owner-operators who make system-wide decisions on everything from advertising strategy to limited-time
  offers.
</p>
<p>
  Young started her barbecue career in 2012, when she opened her first Dickey’s Barbecue Pit in Olympia, Washington. Previously a stay-at-home mom with no restaurant experience, Young benefitted from
  the extensive training support from day one. She hired her brother Rob Williams, a volunteer firefighter, to be her general manager, and now has a very successful store.
</p>
<p>
  In 2015 Young was nominated for the position in NFAAC. Her region consists of every store on the West Coast, and every owner-operator casts a vote. She was elected by a landslide and began the
  position in September.
</p>
<p>
  “I feel right at home here, and it is empowering to know I am the only female on the board,” Young says. “I appreciate this opportunity to interact closely with the brand and help make decisions
  that impact the whole company, while representing fellow owner-operators.”
</p>
<p>
  As a NFAAC representative, Young’s responsibilities include championing the brand while advocating for the owner-operators whom she represents. The council works on cost and profit measures, menu
  changes, and other brand initiatives. The biggest moment for Young, however, was the launch of the new generation prototype store in late 2015. Launched a month after she took the position, Young
  was able to travel to Dallas and get a personal tour of the new concept from CEO, Roland Dickey Jr.
</p>
<p>
  “Dickey’s relies heavily on NFAAC to represent the interests of our owner-operators and they are key in the brand’s decision making process,” says Roland Dickey Jr. “Gina has been a huge asset to
  the NFAAC council, and we look forward to her knowledge and expertise continuing to impact the brand and overall success of our owner-operators.”
</p>

Dickey's Franchisee Elected to Advisory Council

<div style="text-align: left;">
  Reposted from <a href="http://www.franchisedirect.com/news/barbequefranchises/dickeysbarbecuepit20160115/5597/23880/" target="_blank">FranchiseDirect.com</a> 
</div>
<hr>
<div style="text-align: center;">
  <span style="font-style: italic;">As the only female on the elected body of decision makers, Young shares insights and experiences from her council role</span>
</div>
<div>
  <br>
</div>
<div>
  The restaurant operations field tends to be a boys’ club often times, but Dickey’s Barbecue Pit Owner / Operator Gina Young defies gender stereotypes as the only female in an elected position.
  NFAAC, or National Franchisee Advertising Advisory Council, is Dickey’s elected council of six Owner/Operators who make system-wide decisions on everything from advertising strategy to limited time
  offers.
</div>
<div>
  <br>
</div>
<div>
  Young started her barbecue career in 2012, when she opened her first Dickey’s Barbecue Pit in Olympia, Washington. Previously a stay-at-home mom with no restaurant experience, Young benefitted from
  the extensive training support from day one. She hired her brother Rob Williams, a volunteer fire fighter, to be her general manager, and now has a very successful store.
</div>
<div>
  <br>
</div>
<div>
  In 2015 Young was nominated for the position in NFAAC. Her region consists of every store on the West Coast, and every Owner/Operator casts a vote. She was elected by a landslide and began the
  position in September. “I feel right at home here, and it is empowering to know I am the only female on the board,” Young says. “I appreciate this opportunity to interact closely with the brand and
  help make decisions that impact the whole company, while representing fellow Owner/Operators.”
</div>
<div>
  <br>
</div>
<div>
  As a NFAAC representative, Young’s responsibilities include championing the brand while advocating for the Owner/Operators whom she represents. The council works on cost and profit measures, menu
  changes and other brand initiatives. The biggest moment for Young, however, was the launch of the new generation prototype store in late 2015. Launched a month after she took the position, Young
  was able to travel to Dallas and get a personal tour of the new concept from CEO, Roland Dickey, Jr.
</div>
<div>
  <br>
</div>
<div>
  “Dickey’s relies heavily on NFAAC to represent the interests of our Owner/Operators and they are key in the brand’s decision making process,” says Roland Dickey, Jr. “Gina has been a huge asset to
  the NFAAC council, and we look forward to her knowledge and expertise continuing to impact the brand and overall success of our Owner/Operators.”
</div>

Gina Young Joins Dickey's Barbecue Pit Owner/Operator Council

<p>
  Reposted from <a href="http://www.fastcasual.com/news/dickeys-names-new-coo/" target="_blank">Fast Casual</a> <br>
</p>
<hr>
<p>
  Dickey's Barbecue Restaurants has hired Barry M. Barron Sr as COO, according to a company press release. Barron held the chairman/chief executive position for Buffet Partners Holding Company, the
  parent company of Furr's Fresh Buffet. Prior to that, Barron was CEO for Red Mango USA. Barron also held executive leadership positions at ACE Cash Express, PepsiCo and Papa John's Pizza.
</p>
<p>
  <br>
</p>
<p>
  "Barry's combination of experience and expertise are a perfect fit for Dickey’s," said Roland Dickey Jr, CEO. "Barry brings a breadth of experience in P&amp;L and strategic planning to Dickey's,
  and we look forward to his leadership as we begin the New Year with new goals and continue to expand the brand nationwide and beyond."
</p>

Dickey's names new COO

<p>
  Reposted from <a href="https://www.qsrmagazine.com/news/dickeys-introduces-rare-lto-pulled-pork-sliders?utm_campaign=20160107&amp;utm_medium=email&amp;utm_source=jolt&amp;microsite=525416" target="_blank">QSR</a> 
</p>
<hr>
<p>
  To celebrate the New Year, Dickey’s Barbecue Pit kicks off ‘Pulled Pork Palooza’ for a special limited-time offer. The celebration features $1 pulled pork sliders on Dickey’s signature buttery
  rolls. Just in time for football and basketball playoffs, this limited-time offer is available in store and can be ordered online.
</p>
<p>
  <br>
</p>
<p>
  Following Dickey’s record breaking holiday sales, Pulled Pork Palooza is the perfect cure for a holiday hangover and is shaping up to be one of the most successful LTOs ever released. Nice on the
  palette and the wallet, guests can pig out on as many pulled pork sliders as they wish without feeling guilty. Pulled pork sliders can also be ordered online, and a slider platter is great for
  Super Bowl parties and other get-togethers.
</p>
<p>
  <br>
</p>
<p>
  Dickey’s Barbecue Pit prides itself on a standard menu consisting of seven slow-smoked meats and eight home-style sides, with limited-time offers extremely rare. Pulled Pork Palooza not only
  features one of Dickey’s top selling meats, but introduces the first LTO in quite some time.
</p>
<p>
  <br>
</p>
<p>
  “We are excited to launch pulled pork sliders on our signature buttery rolls as we begin 2016,” says CEO Roland Dickey, Jr. “While individually these products are not new to Dickey’s, we are
  featuring them in a new and creative way for our guests to enjoy.”
</p>

Dickey's Introduces Rare LTO: Pulled Pork Sliders

<p>
  Reposted from <a href="http://www.franchisedirect.com/news/barbequefranchises/dickeysbarbecuepit20160107/5597/23799/?&amp;tc=eml" target="_blank">Franchise Direct</a> 
</p>
<hr>
<p style="text-align: center;">
  <span style="font-style: italic;">Dallas-based business executive takes over operations at nation’s largest barbecue chain.</span>
</p>
<p>
  <br>
</p>
<p>
  Dickey’s Barbecue Restaurants, Inc. is pleased to announce Barry M. Barron, Sr. as the new COO of Dickey’s Barbecue Restaurants, Inc. Barron joins Dickey’s with years of experience in executive
  leadership within the restaurant industry and beyond. Most recently, he held the Chairman/Chief Executive position for Buffet Partners Holding Company, the parent company of Furr’s Fresh Buffet.
  Prior to that, Barron was CEO for Red Mango USA, a well-known frozen yogurt and smoothie franchise. Barron also held executive leadership positions at ACE Cash Express, PepsiCo and Papa John’s
  Pizza.
</p>
<p>
   
</p>
<p>
  As CEO, Barron oversaw the strategic restructuring of multi-brand restaurant conglomerate Buffet Partners Holding Company. He also led a strategic plan for Red Mango that resulted in the company
  being named number one yogurt and smoothie chain in America by Zagat. Barron, a published author, wrote Succeeding as a Chief Operating Officer, a book and accompanying webinar on executive
  operations that has been a helpful tool for executives nationwide.
</p>
<p>
   
</p>
<p>
  “Barry’s combination of experience and expertise are a perfect fit for Dickey’s,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc.”  “Barry brings a breadth of experience in
  P&amp;L and strategic planning to Dickey’s, and we look forward to his leadership as we begin the New Year with new goals and continue to expand the brand nationwide and beyond.”
</p>
<p>
   
</p>
<p>
  “Dickey’s Barbecue Restaurants, Inc. is setting the bar for Fast Casual barbecue, and I am proud to join the team,” Barron says. “As a restaurant veteran, I have seen many concepts come and go, but
  with Dickey’s focus on quality, sustainability and real-time data, Dickey’s is the forefront in the restaurant industry.”
</p>

Barry M. Barron Named COO of Dickey’s Barbecue Restaurants, Inc.

<p>
  Reposted from <a href="http://www.fastcasual.com/news/dickeys-offering-1-pulled-pork-sliders/" target="_blank">Fast Casual</a> 
</p>
<hr>
<p>
  To celebrate the New Year, Dickey's Barbecue Pit has kicked off  its "Pulled Pork Palooza" for a limited-time only. The celebration features $1 pulled pork sliders on Dickey’s signature
  buttery rolls, according to a company press release.
</p>
<p>
  <br>
</p>
<p>
  "We are excited to launch pulled pork sliders on our signature buttery rolls as we begin 2016," said Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants. "While individually these products are
  not new to Dickey's, we are featuring them in a new and creative way for our guests to enjoy."
</p>

Dickey's offering $1 pulled pork sliders

<p>
  Click <a href="http://www.wtsp.com/story/entertainment/2016/01/08/food-dickeys-barbecue-pit/78497416/?&amp;tc=eml" target="_blank">here</a> to see the full segment. <br>
</p>
<hr>
<p>
  The nation's largest barbecue chain, Dickey’s Barbecue Pit, now has 530 restaurants in 43 states.
</p>
<p>
  <br>
</p>
<p>
  In 1941, Travis Dickey opened the first Dickey's Barbecue Pit in Dallas, Texas. Space on the restaurant's sign was rented out to help pay the start-up costs for the restaurant and the menu was
  limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.
</p>
<p>
  <br>
</p>
<p>
  Brothers Roland Dickey and T.D. Dickey, Jr. took over the business in 1967, continuing their father's legacy of quality, hickory-smoked signature meats. Under the direction of Roland and T.D,
  Dickey's Barbecue Pit expanded throughout the Dallas/Fort Worth area and became a staple in North Texas culture.
</p>
<p>
  <br>
</p>
<p>
  Franchising began 1994 to overwhelming success, maintaining quality and consistency, while carefully pushing growth. Roland Dickey, Jr. became President of the company in 2006, continuing the
  family tradition. The loyal patrons are what keeps Dickey's thriving in every community. Barbecue is a regional cuisine found in mostly southern states, but Dickey's Barbecue Pit is changing that
  one restaurant at a time. As it continues to expand from coast to coast, customers are wooed by the home-style flavor and family friendly atmosphere.
</p>
<p>
  <br>
</p>
<p>
  Today, every location smokes all of their meats on-site at the restaurant the same way it was done in 1941. Dickey's serves up beef brisket, pulled pork, ham, polish sausage, turkey breast and
  chicken, with an extensive array of home-style sides from jalapeño beans to macaroni &amp; cheese. And just like always, kids eat free on Sunday.
</p>

Check out Chairman Roland Dickey, Sr. on CBS 10 in Sarasota!

<p>
  Reposted from <a href="http://www.rrstar.com/article/20160107/ENTERTAINMENTLIFE/160109788" target="_blank">Rockford Register Star</a>  
</p>
<p>
  <span class="f-italic" style="border: 0px; margin: 0px; padding: 0px; font-style: italic; font-stretch: inherit; font-size: 15px; line-height: 19.5px; font-family: Georgia; vertical-align: baseline; ">By </span><span class="f-bold" style="border: 0px; margin: 0px; padding: 0px; font-weight: bold; font-stretch: inherit; font-size: 15px; line-height: 19.5px; font-family: Georgia; vertical-align: baseline; "><a href="mailto:gbraun@rrstar.com" style="border: 0px; margin: 0px; padding: 0px; font-style: inherit; font-variant: inherit; font-weight: inherit; font-stretch: inherit; font-size: inherit; line-height: inherit; font-family: inherit; vertical-align: baseline; word-wrap: break-word; outline: 0px; color: rgb(0, 0, 0);">Georgette
  Braun</a> </span><br>
</p>
<hr>
<p>
  <span style="font-weight: bold;">Opened:</span> Dec. 31 
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">Hours:</span> 11 a.m. to 9 p.m. daily 
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">Phone:</span> 815-599-1110 
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">Website:</span> <a href="www.dickeys.com" target="_blank">dickeys.com</a> 
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">Most popular items:</span> Pulled pork, which costs $6.50 in a big barbecue sandwich; and ribs, $13 for a half rack; $26 for a full rack 
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">We ate:</span> My boyfriend and I stopped at Dickey's about 11:30 a.m. Jan. 2. But the comparatively small place — it seats 37 — was packed. So we ate elsewhere.
  But my grandson and I decided we'd check it out the next day, and we got takeout. We were the second in line at opening time, and there were eight or so people in line by the time we left.
</p>
<p>
  <br>
</p>
<p>
  I ordered a beef brisket sandwich. The brisket — among the best I've ever had — was juicy and fatty enough with a nice bark taste on some of the meat. And, much to my liking, the bun was grilled.
  My grandson ordered a pulled pork sandwich, which was moist and had a mild flavor. And we shared a turkey hoagie, a smaller sandwich. The turkey breast was juicy.
</p>
<p>
  <br>
</p>
<p>
  We shared a few sides: Onion Tanglers, which are a bit like French fried onions in a can but taste more like regular onion rings, and they're hot. Yum. The waffle fries were OK. The cheese in the
  mac and cheese tasted a little too processed. But the coleslaw was creamy. Other sides include jalapeno beans and Asiago cheese creamed spinach.
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">"Ahh" factors:</span> The meat we had was quite good. Other meats include ham, Polish sausage and chicken. It is smoked daily on-site. Barbecue sauces — sweet,
  spicy and original — are available in a warmer. And you can get your fill of free self-serve, soft serve vanilla ice cream.
</p>
<p>
  <br>
</p>
<p>
  "Hmm" moment: I was confused by the pricing for individual items, and I'm not alone in that, Ryan McPeek said. After a few visits, though, he said, the menu that also includes "picnic packs" and
  "family packs," as well as the "Big Barbecue" and "The Westerner" sandwiches, becomes ingrained. The Westerner is the largest sandwich, with your choice of two slow-smoked meats and two slices of
  Cheddar cheese for $8.75.
</p>
<p>
  <br>
</p>
<p>
  I was OK with the total bill, though: $10 for the pulled pork sandwich, waffle fries and Onion Tanglers. And the same for the brisket sandwich, cole slaw and mac and cheese. Each side costs $2.25,
  or $3.50 for two sides.
</p>
<p>
  <br>
</p>
<p>
  Next time, I'll: Get the brisket sandwich and ribs.
</p>
<p>
  <br>
</p>
<p>
  <br>
</p>

My Last Bite: Savor the meats at Dickey's Barbecue Pit in Rockford

Reposted from <a href="https://www.qsrmagazine.com/news/dickeys-multiunit-operator-builds-nocal-empire" target="_blank">QSR</a>...
<hr>
<hr>
<div class="note-statusbar">
  Without any prior restaurant experience and out of money to complete the construction of his first store, Jared Katzenbarger was on the verge of losing his first Dickey’s Barbecue Pit franchise,
  almost never becoming a Dickey’s owner and operator. Three and a half years later he is about to open his seventh store.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Katzenbarger set out to open his first restaurant in 2012 after he saw an opportunity in the Sacramento, California, market for something that didn’t exist: quick-service barbecue.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “It was a huge hurdle for me at the beginning. People were telling me that opening a restaurant was a bad idea and a waste of my money,” Katzenbarger says. “People shook their heads when I told
  them about my vision, but all it did was make me want to prove them wrong. Ultimately, it’s what empowered me to build a successful business.”
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Katzenbarger scraped all the money he had together and at the end, but came up short. This was devastating, but thanks to help from a friend, business partner, and general contractor, Harjaspreet
  Grewel, Katzenbarger eventually got the financing he needed. He successfully completed the project, which was met with overwhelming success and daily lines out the door. He also knew he had to tap
  into experience and hired local general manager Thomas Harris, the first hire he ever made, who is now his district manager. In a market that offers plenty of pizza, sandwiches, and burritos, there
  was not a lot of competition when it came to barbecue, especially hearty, authentic Texas-style barbecue, smoked low and slow overnight in each store.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “I was always interested in the restaurant industry and I’m so glad I partnered with Dickey’s. I don’t believe I would have had this opportunity with any other brand. It shaped me and my business
  into what it is today as there was a lot I didn’t know about the process. Dickey’s great support system is what got me through it,” Katzenbarger says. “From the real estate team helping me with
  site selection to the construction managers and store opening/training team there on the ground with me, I don’t know that I could have made it happen without their ongoing support.”
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “Jared is one of our hardest-working owner-operators and has really created a niche with his business,” says CEO Roland Dickey Jr. “We are honored that he chose to franchise with Dickey’s and
  congratulate him on his success as he continues to expand across greater Sacramento. Dickey’s offers multi-store incentives to all of our franchisees, and we applaud the many owner-operators such
  as Jared who have grown successful businesses with Dickey’s.”
</div>

Dickey's Multiunit Operator Builds NoCal Empire

Reposted from <a href="http://www.shelbyfoodservice.com/2015/12/18/dickeys-barbecue-introduces-new-menu-items/" target="_blank">Shelby FoodService</a>...
<hr>
<div class="note-statusbar">
  Dickey’s Barbecue Pit has introduced new nationwide menu roll outs including Asiago Creamed Spinach, the all-new Blondie Brownie and Chocolate Chunk Cookie and a new take on a Dickey’s classic,
  Southern Pecan Pie.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The newest home-style side, created to complement Dickey’s signature slow-smoked Texas-style barbecue, is a delicious creamy blend of Asiago cheese and spinach. After months of Dickey’s in-house
  R&amp;D Team perfecting the recipe and in-store testing, the side is now available at Dickey’s locations across the country.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The Dickey’s signature dessert menu now includes sweet new additions such as the Blondie Brownie, a blend of roasted pecans and semi-sweet chocolate chips in a buttery cookie base. The all-new
  Chocolate Chunk Cookie will satisfy the cravings of any cookie or chocolate connoisseur. After seeking guest feedback and numerous product tests, Dickey’s created a new pecan pie that combines a
  crisp and buttery pastry with a deliciously rich, sweet, dense and chewy filling and loaded with toasted pecans. “Our guests didn’t want a huge slice of pie, they wanted a smaller dessert to
  satisfy their sweet craving that’s very high quality but at a lower price point, so this is exactly what we created,” says Tamala Fowler, VP of purchasing and R&amp;D.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “It’s important to take feedback from our guests and owner/operators and make menu additions and tweaks as needed, so we are pleased to roll out delicious new quality menu items that pair perfectly
  with our authentic Texas-style barbecue,” said Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants Inc., about the new menu additions.
</div>

Dickey’s Barbecue Introduces New Menu Items

<p>
  Reposted from <a href="http://www.brandeating.com/2015/12/dickeys-adds-new-creamed-spinach-and.html" target="_blank">Brand Eating</a>...
</p>
<hr>
<div class="note-statusbar">
  Dickey's Barbecue Pit introduces four new permanent menu items including Asiago Creamed Spinach and a new version of their Southern Pecan Pie.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Made with a blend of Asiago cheese and spinach, the new side was created to complement Dickey's Texas-style barbecue.
</div>
<div class="note-statusbar">
  <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/dickeys-creamed-asiago-spinach-1450913321055.jpg" alt="dickeys creamed asiago spinach"><br>
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The new pecan pie features a crisp, buttery pastry with a sweet, dense, and chewy filling interspersed with toasted pecans. Smaller than the original slice of pecan pie, it also carries a lower
  price.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Also new is the Chocolate Chunk Cookie and the Blondie Brownie, which features a buttery cookie base mixed with roasted pecan and semi-sweet chocolate chips.
</div>
<div class="note-statusbar">
  <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/dickeys-blondie-and-chocolate-chunk-cookie-1450913333495.jpg" alt="dickeys blondie and chocolate chunk cookie"><br>
</div>


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