For media requests or inquiries, please email Dickey's Barbecue Pit Media Relations Team at: 

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

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

IN THE NEWS

<p>
  From <a href="http://www.bizjournals.com/triad/prnewswire/press_releases/Georgia/2015/12/10/DA78989?ana=prnews" target="_blank">Triad Business Journal</a>  <br>
</p>
<hr>
<p>
  DALLAS, Dec. 10, 2015 - Dickey's Barbecue Restaurants, Inc. is celebrating a record year by exceeding holiday feast sales by 25 percent over last year with plans to sell more than 365,000 pounds of
  holiday turkey and ham by the end of the month. In order to sufficiently fulfill customer orders, Dickey's has restocked holiday supplies.
</p>
<p>
  Dickey's makes it easy to host a hassle-free holiday gathering through easy and convenient online ordering. Cajun fried and smoked turkeys, barbecue honey hams and full holiday feasts are available
  through Dickey's online ordering option until December 24. The full holiday feast includes traditional cornbread dressing and gravy, baked potato casserole, green beans with bacon and Dickey's
  signature buttery rolls. The holiday feast feeds 10 – 12 people and is sure to be a hit for any holiday get-together. Guests who are registered for the company's loyalty program, the Big Yellow Cup
  Club, will receive special holiday discounts. To place a holiday order online, please click here.
</p>
<p>
  Currently, guests can place their holiday orders with a minimum lead time of 48 hours. As of Monday, December 21, only one-hour advanced notice is required to submit a holiday order.
</p>
<p>
  "We are thrilled that we've broken all previous holiday sales records held throughout our 74-year history," said Roland Dickey, Jr. CEO, Dickey's Barbecue Restaurants, Inc. "Dickey's works to
  exceed guests' expectations by providing delicious holiday feasts ready to heat and serve. This continues to be a growing trend for our guests so they can relax and enjoy the holiday with their
  favorite signature slow-smoked meats and homestyle sides rather than spending it preparing and cooking meals."
</p>
<p>
  <span style="font-weight: bold;">About Dickey's Barbecue Restaurants, Inc. </span>
</p>
<p>
  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 520 locations in 43 states. This year Dickey's Barbecue 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.
</p>

Dickey's Barbecue Pit Adds to Holiday Supply to Offer Signature Holiday Feasts

<p>
  From <a href="http://www.restaurantnews.com/dickeys-barbecue-pit-opens-88th-location-in-california/" target="_blank">Restaurant News</a>  <br>
</p>
<hr>
<p>
  The newest store in Merced will host a grand opening including $2 sandwiches, free barbecue for a year and gift card giveaways
</p>
<p>
  Dickey's Barbecue Pit Opens 88th Location in CaliforniaMerced, CA  (RestaurantNews.com)  Dickey’s Barbecue Pit opens this weekend in Merced with a three-day celebration including specials
  and giveaways. The first 50 guests will receive gift cards worth up to $50 and the next 100 guests will get a free quarter plate with the purchase of a Big Yellow Cup. The celebration continues
  Friday with barbecue giveaways, and on Saturday the store will sell $2 pulled pork sandwiches. Three lucky guests will win free barbecue for a year!
</p>
<p>
  “Dickey’s is growing rapidly nationwide, but California is an especially hot market for us,” said Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “The Dickey family congratulates
  Albert Barreno on opening his first Dickey’s store, the 88th in California.”
</p>
<p>
  The three-day grand opening includes:
</p>
<p>
  Thursday, December 10 kicks off with the first 50 guests receiving gift cards worth up to $50. The next 100 guests will receive a voucher for a free quarter plate with the purchase of a Big Yellow
  Cup.
</p>
<p>
  Friday, December 11 the first 100 guests will receive a free Big Yellow Cup and the store will give away free Dickey’s goodies all day.
</p>
<p>
  Saturday, December 12 the new store will serve guests a barbecue bargain with $2 pulled pork sandwiches from 11:00 a.m. – 2:00 p.m. One lucky winner will be chosen for a $500 gift card and three
  winners will receive free barbecue for an entire year.
</p>
<p>
  A 30 – year quick service restaurant industry veteran, Albert Barreno discovered Dickey’s concept through his business consulting work. After researching the barbecue chain for a client, Barreno
  was convinced that Dickey’s was the right business venture for him as well. “I’m excited to open Dickey’s in Merced so close to the holidays,” says Barreno. “Our customers can experience the great
  taste of ‘Texas-style Barbecue’ while being out and about doing their holiday shopping, and they can take advantage of our catering to make their holiday group festivities more enjoyable with some
  great Dickey’s barbecue!”
</p>
<p>
  The new Dickey’s Barbecue Pit in Merced is located 1459 Martin Luther King, Jr. Way, Merced, CA 95340. The phone number is 209-230-5089. Find Dickey’s on Twitter, Facebook and Instagram.
</p>
<p>
  To find out more about franchising with Dickey’s Barbecue Restaurants, Inc., visit <a href="www.dickeys.com/franchise" target="_blank">www.dickeys.com/franchise</a> or call 866-340-6188.
</p>
<p>
  <span style="font-weight: bold;">About Dickey’s Barbecue Restaurants, Inc.</span>
</p>
<p>
  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 520 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.
</p>

Dickey’s Barbecue Pit Opens 88th Location in California

<p>From Myrtle Beach Online &nbsp;<br>
</p>
<p>In the South, barbecue is not hard to come by, and we are grateful for it. A franchise that got its start in the barbecue-famous state of Texas has landed in the streets of North Myrtle Beach, making for the second Dickey’s barbecue Pit location in the Grand Strand.</p>
<p>Now at home in the steadily growing Coastal North Town Center, Dickey’s offers meats that are slow cooked on a daily basis, even though that means they may run out of items before they close shop by the end of the day. Naturally, no barbecue pit is complete without pulled pork and brisket, but Dickey’s also has honey ham and Polish sausage. Turkey and chicken breasts are also available for those not fond of red meat.</p>
<p>In case any guests had doubts about the joints origins, the walls are slats of wood and the “chandeliers” are wagon wheels, all adding to a Texas-like rustic atmosphere. Being a barbecue place, fancy is not what you should expect, but that doesn’t mean it isn’t charming and clean.</p>
<p>Obviously, Dickey’s isn’t a place that will be frequented by vegetarians, though there are a few salads and baked potatoes. The main attraction is all the meat, which can be made into a quarter plate for $7.95, or up to a three-meat plate for $12. These plates come with a roll and two sides, of which there are 12 to choose from.</p>
<p><br>
</p>
<p>BARBECUE IS THE NAME OF THE GAME AT DICKEY’S, AND THERE’S PLENTY OF SOUTHERN GOODNESS TO LOVE.</p>
<p>The meats are slow cooked and were tender and savory. Dickey’s provides their own sauce, mild or spicy, but even the mild has a nice kick. Some customers might find their meat tasteful enough even without barbecue sauce, like the Polish sausage which was fiery on its own.</p>
<p>The many sides are more Southern favorites, like beans, coleslaw, potato salad, and fried okra, and are cooked to order.</p>
<p>The fried goodies, like the okra and onion “tanglers”, are freshly made and very tasty. The baked potato casserole was seasoned perfectly and the mac and cheese was extra cheesy.</p>
<p>Dickey’s is a great option for large groups and catering, with meat sold by the pound and half pound, plus different choices for events, like a buffet or boxed lunches. Sides can also be prepared for a party, with the largest size able to feed around 20 to 25 people.</p>
<p>Barbecue is the name of the game at Dickey’s, and there’s plenty of Southern goodness to love.</p>
<p>This Texan company works to provide as much variety as possible as well, without skimping out on the quality of their main attraction. Drop by once and you might get lassoed into coming back again and again.</p>
<p><br>
</p>
<p><br>
</p>

Dickey’s offers delicious barbecue, great side options

<p>
  From <a href="http://journaltimes.com/business/local/dickey-s-barbecue-pit-opens-today/article_9ad1533d-9418-5aca-8f12-88a16ae1d45e.html" target="_blank">Journal Times</a>  <br>
</p>
<hr>
<p>
  MOUNT PLEASANT — This village’s newest restaurant will be closed every night, but it won’t be inactive.
</p>
<p>
  Each night, the next day’s meats will be slowly smoking at Dickey’s Barbecue Pit which is set to open today, Dec. 10, at 6012 Washington Ave.
</p>
<p>
  The Dallas chain’s first restaurant in the Racine area is also the first of three businesses to open at the newly built Pleasant Pointe Commons, developed by Northterra Real Estate Group. Still to
  come are Firehouse Subs and Polished Beauty Bar.
</p>
<p>
  This is the third Dickey’s franchise for Larry Visk of Salem, who was previously a military contractor, a food service inspector, for six years in Afghanistan.
</p>
<p>
  “I didn’t want to come home after six years and do the same thing,” he said.
</p>
<p>
  Dickey’s has about 530 restaurants across the country, and every one smokes its meats on site.
</p>
<p>
  On Monday, Visk showed the fresh pork butts, beef briskets and other meats awaiting their turn in the gas-fired, hickory-wood smoker.
</p>
<p>
  “We don’t want the whole cow — just the brisket,” Visk remarked. “It’s the toughest, meanest part of the cow.”
</p>
<p>
  But at 6 to 7 p.m. each evening, the briskets go into the smoker, which is kept at 225 degrees at night and 275 degrees during the day.
</p>
<p>
  After 14 to 16 hours in the smoker, and with the spice rub, the fibers break down to create a tender, moist barbecue meat.
</p>
<p>
  At Dickey’s, diners walk up to the meat block, choose their meats and watch them sliced before their eyes.
</p>
<p>
  The two basic meat choices are plates and sandwiches. A meat plate, including two side orders, roll, pickles and onions, ranges from $11.25 for one meat to $13.75 for three. A quarter plate, for
  $9.50, is another option. All meats are the same price.
</p>
<p>
  The sandwiches are the Lil’ Hoagie for $4.95, Big Barbecue for $6.50 and Westerner, with a choice of two meats and cheese, for $8.75.
</p>
<p>
  There are three Texas-style sauces: spicy, sweet and original. “The original has a kick,” Visk said. “Spicy is really spicy.”
</p>
<p>
  The 12 side orders include the most popular, Mac &amp; Cheese; dill potato salad, Caesar salad and creamed spinach.
</p>
<p>
  At Dickey’s, customers help themselves to free soft-serve ice cream. All meats can be bought whole or sliced by the pound, as can side orders. Dickey’s also does catering as boxed lunches, delivery
  buffet or full service.
</p>
<p>
  Dickey’s is open 11 a.m. to 9 p.m. seven days a week. For more information call 262-583-1390.
</p>

Dickey’s Barbecue Pit opens today

<p>
  From <a href="http://www.thedailymeal.com/retired-veteran-builds-family-business-dickey-s-barbecue-pit" target="_blank">The Daily Meal</a>  <br>
</p>
<hr>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;"><span style="font-style: italic;">The new development agreement will add two stores in the first quarter of 2016 and eventually total six
  stores</span><br></span>
</p>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;">John Lockett, Dickey’s Barbecue Pit is a family affair. Currently the owner of four locations throughout Mississippi and Alabama, his daughter
  Eden co-owns and manages two of the stores, and various other family members help in the operations, administration and marketing of the stores. The Lockett family has recently executed development
  agreements with Dickey’s that will add two new stores in the first quarter of 2016, and the family store portfolio will increase to six stores total.</span>
</p>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;">“Dickey’s has always been a family company, and we are proud to partner with the Lockett family in this venture,” said Roland Dickey, Jr., CEO
  of Dickey’s Barbecue Restaurants, Inc. “Dickey’s offers multi-store and veteran incentives to all to our franchisees, and we applaud the many owner/operators such as the Locketts who have grown
  successful family businesses with Dickey’s.”</span>
</p>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;">John Lockett is a retired Air Force Lieutenant Colonel who opened his first Dickey’s Barbecue Pit in July 2013. A four-store franchisee, he
  turned over ownership of two stores to his daughter Eden. His father, stepfather and stepmother help manage operations and marketing at two of the stores, and his wife works in the administrative
  office. As a military veteran, he is especially excited to open his fifth store on Keesler Air Force base in Biloxi, MS, in February 2016. This will be the second Dickey’s location to open on a
  military installation.  In spring of 2016, Lockett will open his sixth location in West Mobile. “Dickey’s provided an opportunity for me that probably would not have happened elsewhere,” says
  Lockett. “They make entry affordable and have provided great support throughout the opening and development process and on an ongoing basis. Owning and operating Dickey’s stores has changed our
  lives.  I’m proud to say Dickey’s has helped us create 134 jobs to date and by April 2016, we will be up to approximately 180 created jobs.”</span>
</p>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;">To learn more about Dickey’s franchise opportunities, visit <a href="https://www.dickeys.com/franchise" target="_blank">https://www.dickeys.com/franchise</a> or call 866.340.6188.</span>
</p>
<p>
  <br>
</p>

Retired Veteran Builds Family Business with Dickey’s Barbecue Pit

From <a href="https://www.qsrmagazine.com/news/military-vet-and-dickeys-franchisee-builds-family-empire" target="_blank">QSR</a> <br>
<hr>
<div class="note-statusbar">
  For John Lockett, Dickey’s Barbecue Pit is a family affair. Currently the owner of four locations throughout Mississippi and Alabama, his daughter Eden co-owns and manages two of the stores and
  various other family members help in the operations, administration, and marketing of the stores. The Lockett family has recently executed development agreements with Dickey’s that will add two new
  stores in the first quarter of 2016 and the family store portfolio will increase to six stores total.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “Dickey’s has always been a family company, and we are proud to partner with the Lockett family in this venture,” says Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants Inc. “Dickey’s offers
  multi-store and veteran incentives to all to our franchisees, and we applaud the many owner/operators such as the Locketts who have grown successful family businesses with Dickey’s.”
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  John Lockett is a retired Air Force lieutenant colonel who opened his first Dickey’s Barbecue Pit in July 2013. A four-store franchisee, he turned over ownership of two stores to his daughter Eden.
  His father, stepfather, and stepmother help manage operations and marketing at two of the stores, and his wife works in the administrative office. As a military veteran, he is especially excited to
  open his fifth store on Keesler Air Force base in Biloxi, Mississippi, in February. This will be the second Dickey’s location to open on a military installation. In spring of 2016, Lockett will
  open his sixth location in West Mobile. “Dickey’s provided an opportunity for me that probably would not have happened elsewhere,” Lockett says. “They make entry affordable and have provided great
  support throughout the opening and development process and on an ongoing basis. Owning and operating Dickey’s stores has changed our lives. I’m proud to say Dickey’s has helped us create 134 jobs
  to date and by April 2016, we will be up to approximately 180 created jobs.”
</div>

Military Vet and Dickey's Franchisee Builds Family Empire

From <a href="https://www.qsrmagazine.com/news/dickeys-exceeds-holiday-feast-sales-25-percent" target="_blank">QSR</a>  <br>
<hr>
<div class="note-statusbar">
  Dickey’s Barbecue Restaurants Inc. is celebrating a record year by exceeding holiday feast sales by 25 percent over last year with plans to sell more than 365,000 pounds of holiday turkey and ham
  by the end of the month. In order to sufficiently fulfill customer orders, Dickey’s has restocked holiday supplies.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Dickey’s makes it easy to host a hassle-free holiday gathering through easy and convenient online ordering. Cajun-fried and smoked turkeys, barbecue honey hams, and full holiday feasts are
  available through Dickey’s online ordering option until December 24. The full holiday feast includes traditional cornbread dressing and gravy, baked potato casserole, green beans with bacon and
  Dickey’s signature buttery rolls. The holiday feast feeds 10–12 people and is sure to be a hit for any holiday get-together. Guests who are registered for the company’s loyalty program, the Big
  Yellow Cup Club, will receive special holiday discounts.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Currently, guests can place their holiday orders with a minimum lead time of 48 hours. As of Monday, December 21, only one-hour advanced notice is required to submit a holiday order.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “We are thrilled that we’ve broken all previous holiday sales records held throughout our 74-year history,” says CEO Roland Dickey Jr. “Dickey’s works to exceed guests’ expectations by providing
  delicious holiday feasts ready to heat and serve. This continues to be a growing trend for our guests so they can relax and enjoy the holiday with their favorite signature slow-smoked meats and
  home-style sides rather than spending it preparing and cooking meals.”
</div>

Dickey's Exceeds Holiday Feast Sales by 25 Percent

<p>
  From <a href="https://www.qsrmagazine.com/news/dickeys-class-2015-graduates-barbecue-u" target="_blank">QSR</a>  <br>
</p>
<hr>
<p>
  Every four weeks, a new class matriculates into Barbecue University, the training program for Dickey's Barbecue Restaurants Inc. This training is required for new owner-operators and offered to
  store general managers as well as mandatory for new hires in corporate operations, franchise directors, and trainers. This week, Dickey's celebrates its last class of 2015 as they begin their
  journey through Barbecue University.
</p>
<p>
  <br>
</p>
<p>
  On average, each class has approximately 15 students, never more than 20. The course is a concentrated four-week program that includes in-store and classroom learning. At the start of the program,
  each student is given a rubric of the entire course, an operations standard manual and an activity packet to boost engagement throughout their training. The rubric is broken up into weekly
  activities and modules, which a full-time training staff of five facilitates. "We try to have a different trainer for every learning style," says Chris Kelley, dean of Barbecue University.
  "Addressing the different needs of the many students who come through our program helps us ensure they receive a thorough and well-rounded curriculum that's tailored to them." In addition, home
  office team members from various departments including training, marketing, operations, legal, IT, and more meet, teach, and interact with the students throughout the program so they fully
  understand the tools, opportunities, and support that the home office provides them with on an ongoing basis.
</p>
<p>
  <br>
</p>
<p>
  The last class of 2015 has 12 students, six of which are new franchise owners and six who will work in corporate operations. Bob Martin, the new franchise director overseeing stores in Ohio,
  Michigan, and Indiana, has nine years of franchise experience with buffet-style and full service restaurants. He is a great example of the character type that Dickey's actively recruits. A firm
  handshake and an optimistic leadership style helped Martin progress through the ranks of other foodservice franchises, when he was recruited to work at Dickey's. "This is an exciting time to
  partner with Dickey's," Martin says. "The brand is growing rapidly, and we have the opportunity to become a global force and build the future of this company together."
</p>
<p>
  <br>
</p>
<p>
  Brannen "Mack" Stine, another student in this class, is a franchisee who has recently signed a five-store development agreement in Florida. A 25-year old college graduate, he comes from a family of
  golf course owners. "I chose Dickey's after researching several franchises in trade magazines," Brannen says. "Dickey's was rated the fastest growing franchise, and I truly feel I made the right
  decision. Dickey's home office has been so supportive from training to construction to marketing, that I know I'm in good hands." Brannen's first store will open in Southeast Orlando, close to
  Medical City.
</p>
<p>
  <br>
</p>
<p>
  "At Dickey's, we are passionate about the art of great barbecue," says Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants, Inc. "Barbecue University instills that passion in our operations
  and in-store teams from day one, so that we can continue to provide great quality barbecue to our guests nationwide the Dickey's way and enable new owner-operators and corporate team members to be
  successful."
</p>
<p>
  <br>
</p>
<p>
  At the end of the course, students will take written and hands-on final exams, then will have a graduation ceremony in which the entire home office applauds and celebrates their hard work before
  sending them out fully equipped to take on their new role.
</p>

Dickey's Class of 2015 Graduates from Barbecue U

<div>From <a href="http://www.franchising.com/news/20151203_air_force_veterans_open_third_dickeys_barbecue_pit.html" target="_blank">Franchising.com</a> 
<hr></div>
<div class="note-statusbar">
  <span style="font-weight: bold;">Grand Opening Includes $2 Sandwiches, Free Barbecue for a Year and Gift Card Giveaways</span>
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  COLORADO SPRINGS, Colo. - Dec. 2, 2015 // PRNewswire // - Dickey's Barbecue Pit is celebrating the grand opening of its newest location with a three-day barbecue bash starting on Thursday. The
  first 50 guests will receive gift cards worth up to $50. The celebration continues Friday with barbecue giveaways including free barbecue for a year for three lucky winners! On Saturday the first
  100 guests will receive free Big Yellow Cups.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  To find the Dickey's Barbecue Pit nearest you, click here.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  "The Dickey family congratulates Bob and Barbara Rusnak on opening their third Dickey's Barbecue Pit," said Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants, Inc. "Dickey's has grown
  rapidly in this area, and we are thrilled to open our 20th location in Colorado."
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The three-day grand opening includes:
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Thursday, December 3 kicks off with the first 50 guests receiving gift cards worth up to $50. The next 100 guests will receive a voucher for a free quarter plate with the purchase of a Big Yellow
  Cup.
</div>
<div class="note-statusbar">
  Friday, December 4 radio station 95.1 Nash FM will be on-site from 11:00 am – 1:00 pm and the new store will serve guests a barbecue bargain with $2 pulled pork sandwiches. One lucky winner will be
  chosen for a $500 gift card and three winners will receive free barbecue for an entire year.
</div>
<div class="note-statusbar">
  Saturday, December 5 the first 100 guests will receive a free Big Yellow Cup and the store will give away free Dickey's goodies all day.
</div>
<div class="note-statusbar">
  Bob and Barbara Rusnak opened their first Colorado Springs location after retiring from the Air Force. Before they opened their first Dickey's in 2012, they attended Barbecue University in Dallas,
  a four-week training program that teaches franchisees the Dickey's Barbecue business concepts, such as smoking techniques and store operations and marketing. This is their third location in
  Colorado Springs. "There is a niche for slow-smoked Texas barbecue in Colorado Springs," said local franchise owner Bob Rusnak. "Guests love the food and we can't wait to celebrate our newest
  location with the community that's made our locations successful."
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The new Dickey's Barbecue Pit in Sonora is located 1206 Interquest Pkwy., Colorado Springs, CO 80920. The phone number is 719.598.1909. Find Dickey's on Twitter, Facebook and Instagram.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  About Dickey's Barbecue Restaurants, Inc.
</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 520 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>


Air Force Veterans Open Third Dickey's Barbecue Pit in Colorado Springs

From <a href="http://www.franchisedirect.com/news/barbequefranchises/dickeysbarbecuepit20151204/5597/23598/" target="_blank">Franchise Direct</a> 
<hr>
<div class="note-statusbar">
  <span style="font-weight: bold;">Final class of 2015 begins four-week course to learn the ins and outs of Dickey’s Barbecue Pit.</span>
</div>
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  <br>
</div>
<div class="note-statusbar">
  Every four weeks, a new class matriculates into Barbecue University, the training program for Dickey's Barbecue Restaurants, Inc. This training is required for new Owner / Operators and offered to
  store general managers as well as mandatory for new hires in corporate operations, franchise directors and trainers. This week, Dickey's celebrates its last class of 2015 as they begin their
  journey through Barbecue University.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  On average, each class has approximately 15 students, never more than 20. The course is a concentrated four-week program that includes in-store and classroom learning. At the start of the program,
  each student is given a rubric of the entire course, an operations standard manual and an activity packet to boost engagement throughout their training. The rubric is broken up into weekly
  activities and modules, which a full time training staff of five facilitates. "We try to have a different trainer for every learning style," says Chris Kelley, Dean of Barbecue University.
  "Addressing the different needs of the many students who come through our program helps us ensure they receive a thorough and well-rounded curriculum that's tailored to them." In addition, home
  office team members from various departments including training, marketing, operations, legal, IT and more meet, teach and interact with the students throughout the program so they fully understand
  the tools, opportunities and support that the home office provides them with on an ongoing basis.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The last class of 2015 has 12 students, six of which are new franchise owners and six who will work in corporate operations. Bob Martin, the new Franchise Director overseeing stores in Ohio,
  Michigan and Indiana, has nine years of franchise experience with buffet-style and full service restaurants. He is a great example of the character type that Dickey's actively recruits. A firm
  handshake and an optimistic leadership style helped Martin progress through the ranks of other foodservice franchises, when he was recruited to work at Dickey's. "This is an exciting time to
  partner with Dickey's," says Martin. "The brand is growing rapidly, and we have the opportunity to become a global force and build the future of this company together."
</div>
<div class="note-statusbar">
  <br>
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<div class="note-statusbar">
  Brannen "Mack" Stine, another student in this class, is a franchisee who has recently signed a five-store development agreement in Florida. A 25-year old college graduate, he comes from a family of
  golf course owners. "I chose Dickey's after researching several franchises in trade magazines," Brannen says. "Dickey's was rated the fastest growing franchise, and I truly feel I made the right
  decision. Dickey's home office has been so supportive from training to construction to marketing, that I know I'm in good hands." Brannen's first store will open in Southeast Orlando, close to
  Medical City.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  "At Dickey's, we are passionate about the art of great barbecue," says Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants, Inc. "Barbecue University instills that passion in our operations
  and in-store teams from day one, so that we can continue to provide great quality barbecue to our guests nationwide the Dickey's way and enable new Owner / Operators and corporate team members to
  be successful."
</div>
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  <br>
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<div class="note-statusbar">
  At the end of the course, students will take written and hands-on final exams, then will have a graduation ceremony in which the entire home office applauds and celebrates their hard work before
  sending them out fully equipped to take on their new role.
</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 500 locations in 43 states. This year Dickey's Barbecue 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.
</div>

Dickey’s Barbecue Restaurants, Inc.’s In-house Training Course, Barbecue University, Instills Passion for the Art of Great Barbecue

From <a href="https://www.qsrmagazine.com/news/dickeys-holiday-feast-sales-jump-25-percent" target="_blank">QSR</a>  <br>
<hr>
<div class="note-statusbar">
  This year, approximately 25,000 American households enjoyed Dickey’s turkey or ham at their Thanksgiving celebration, and more than 6,000 of those households celebrated with Dickey’s full holiday
  feast, including traditional home-style sides. That’s over 250,000 pounds of holiday meats that traveled from Dickey’s Barbecue Pits into homes across America.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Dickey’s Barbecue Pit increased Thanksgiving sales this year by 17 percent and exceeded its full holiday feast sales by 25 percent. With the record year of holiday sales, Dickey’s is slated to sell
  approximately 365,000 pounds of holiday turkey and ham by the New Year.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Over 33 million American households looked to restaurants to provide at least a portion of their Thanksgiving meal this year, and Dickey’s works to exceed its guests’ expectations by providing
  quality home-style meals ready to heat and serve.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “Folks like to take the hassle out of the holiday by pre-ordering a delicious holiday feast including Cajun-Fried and Smoked Turkey or Barbecue Honey Ham complete with traditional holiday sides,”
  says CEO Roland Dickey Jr. “Sales numbers indicate that this continues to be a growing trend for our guests so they can relax and enjoy the holiday rather than spending it preparing and cooking
  meals.”
</div>

Dickey's 'Holiday Feast' Sales Jump 25 Percent

<p>
  From <a href="http://www.fastcasual.com/news/dickeys-breaks-thanksgiving-sales-records/" target="_blank">Fast Casual</a>  <br>
</p>
<hr>
<div class="note-statusbar">
  Nearly 25,000 Americans served Dickey’s turkey or ham at their Thanksgiving celebration, and more than 6,000 of those households celebrated with Dickey’s full holiday feast, including traditional
  homestyle sides, according to a company press release, That’s over 250,000 pounds of holiday meats that traveled from Dickey’s Barbecue Pits into homes across America.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Dickey’s Barbecue Pit increased Thanksgiving sales this year by 17 percent and exceeded its full holiday feast sales by 25 percent, said Roland Dickey Jr., CEO. With the record year of holiday
  sales, Dickey’s is slated to sell approximately 365,000 pounds of holiday turkey and ham by the new year.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  "Folks like to take the hassle out of the holiday by pre-ordering a delicious holiday feast including cajun-fried and smoked turkey or barbecue honey ham complete with traditional holiday sides,"
  Dickey Jr. said. "Sales numbers indicate this continues to be a growing trend for our guests so they can relax and enjoy the holiday rather than spending it preparing and cooking meals."
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Over 33 million American households looked to restaurants to provide at least a portion of their Thanksgiving meal this year.
</div>

Dickey’s breaks Thanksgiving sales records

<p>
  From <a href="http://grocerants.blogspot.com/2015/12/dickeys-grocerant-holiday-meals-drive.html" target="_blank">Grocerant Guru</a>  <br>
</p>
<hr>
<p>
  Grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared meals have been driving success in every sector of foodservice since 2009 according to Foodservice Solutions® Grocerant Guru®. Chain
  restaurants are getting into the act as well joining the likes of Wawa, Sheetz, Rutter’s, Whole Foods, and HEB.  
</p>
<p>
  <br>
</p>
<p>
  Roland Dickey, Jr. CEO, Dickey’s Barbecue Restaurants, stated that  “This year, approximately 25,000 American households enjoyed Dickey’s turkey or ham at their Thanksgiving celebration, and
  more than 6,000 of those households celebrated with Dickey’s full holiday feast, including traditional homestyle sides. That’s over 250,000 pounds of holiday meats that traveled from Dickey’s
  Barbecue Pits into homes across America.”
</p>
<p>
  <br>
</p>
<p>
  Now this was not the first year that Dickey’s Barbecue Pit offered the Thanksgiving meal; however this Dickey’s increased Thanksgiving sales this year by 17 percent and exceeded its full holiday
  feast sales by 25 percent according to Roland Dickey Jr.
</p>
<p>
  <br>
</p>
<p>
  The National Restaurant Association reports that “over 33 million American households looked to restaurants to provide at least a portion of their Thanksgiving meal this year”  The is a huge
  shift in share of stomach away from traditional grocery stores and a growing trend according to our own Grocerant Guru®
</p>
<p>
  <br>
</p>
<p>
  Rolland Dickey went on to say  “Folks like to take the hassle out of the holiday by pre-ordering a delicious holiday feast including Cajun-Fried and Smoked Turkey or Barbecue Honey Ham
  complete with traditional holiday sides,…Sales numbers indicate that this continues to be a growing trend for our guests so they can relax and enjoy the holiday rather than spending it preparing
  and cooking meals.” Up 25% I would say that is a great growing trend.
</p>
<div>
  <br>
</div>
<p>
  <br>
</p>
<p>
  <br>
</p>

Dickey’s Grocerant Holiday Meals Drive Growth

<div>
  From QSR  <br>
  <hr>
</div>
<div>
  <span style="font-style: italic;">The Big Business of Big Data  <br>
  <br></span>
</div>
<div>
  <br>
</div>
<div>
  In April, Josh Patchus began his new job at Cava Grill, the upstart Washington, D.C.–based fast casual.
</div>
<div>
  <br>
</div>
<div>
  In a world of cooks and cashiers, marketers and managers, Patchus acknowledges that his title—chief data scientist—is an odd one, seemingly out of place at the emerging 14-unit Mediterranean
  concept best known for dishing out bowls, pitas, and hummus. But in the modern restaurant world, Patchus’s responsibilities are anything but out of place. In fact, some argue a guy like Patchus is
  downright necessary in a world hurling data at restaurant chains from both in-house (structured, as they say in the business) and public (unstructured) channels.
</div>
<div>
  <br>
</div>
<div>
  Big data, after all, is big business.
</div>
<div>
  <br>
</div>
<div>
  “Quick-service chains recognize just how competitive and fast-paced the world is, and, subsequently, just how much big data matters,” says Brad Marg of Clutch, a Pennsylvania-based firm offering
  advanced customer management platforms.
</div>
<div>
  <br>
</div>
<div>
  Charged with breeding a data culture at Cava Grill, Patchus shares data with leaders throughout the six-year-old organization, piecing together large volumes of insights to propel informed decision
  making.
</div>
<div>
  <br>
</div>
<div>
  “It’s a sign of where our brand wants to go,” Patchus says. “And we recognize just how much data can drive performance.”
</div>
<div>
  <br>
</div>
<div>
  Once a trendy catchphrase, big data has hit the mainstream, with restaurant concepts around the country utilizing the ever-accelerating mounds of data—those digital fingerprints extracted from
  point-of-sale systems, customer relationship management programs, social media, Internet searches, sensors, and more—to fuel efficiencies and profit.
</div>
<div>
  <br>
</div>
<div>
  “The more information you have, the more you can analyze and aggregate and the more you can make quantitative decisions to move the business forward,” says Laura Rea Dickey, chief information
  officer at the 500-plus-unit Dickey’s Barbecue Pit.
</div>
<div>
  <span style="font-weight: bold;"><br></span>
</div>
<div>
  <span style="font-weight: bold;">Big data’s rise</span>
</div>
<div>
  Using data to drive decision making isn’t new in the restaurant space. Traditionally, however, restaurants leaned on trailing data. Leadership reviewed things that had happened to inform current
  and future planning, and that information was often handled in silos with little collaboration between different departments, such as marketing, development, or operations.
</div>
<div>
  <br>
</div>
<div>
  But now a rising number of restaurant enterprises are focusing on leading indicators, eager to gain a window into what’s happening at the present moment—near real-time results regarding things such
  as a marketing offer, pricing changes, or weather’s impact on traffic.
</div>
<div>
  <br>
</div>
<div>
  “That’s a significant mind shift and one capable of providing a more holistic view into the business,” says Paul Konkel, CEO of Actus Data, a provider of business analytics solutions. “You can
  better understand the events that are most relevant to the restaurant, customer response, inventory needs, and more.”
</div>
<div>
  <br>
</div>
<div>
  The classic example, Konkel adds, is the ice cream shop that
</div>
<div>
  <br>
</div>
<div>
  opens early on hot days to sell more ice cream.
</div>
<div>
  <br>
</div>
<div>
  “That’s the holy grail: turning data into information and then action,” Konkel says. “You take a big bucket of data and transfer it into usable info that can drive restaurant improvements. It’s
  about how I can impact my day now and, ultimately, impact the bottom line.”
</div>
<div>
  <br>
</div>
<div>
  While big data remains a daunting, complex process on the technological side, particularly as data floods in from a variety of angles at an increasingly rapid pace, more restaurants are investing
  in third-party software or devising their own systems to shatter the traditional silos and fuel performance. Such software synthesizes data and produces accessible insights—charts and color codes,
  text notifications and graphs—for restaurant leadership.
</div>
<div>
  <br>
</div>
<div>
  “Now it’s a more fluid exercise,” Konkel says. “We extract the complexity of technology so you can run your business better, and big data becomes a business issue and not a technological issue.”
</div>
<div>
  <br>
</div>
<div>
  As a result, big data has moved beyond a restaurant company’s IT department and dropped into the hands of others throughout a restaurant organization, informing decisions around site selection,
  marketing, staffing, menu development, operations, inventory, and more.
</div>
<div>
  <br>
</div>
<div>
  “Data isn’t just for the analysts anymore,” says Jim Boswell, director of financial planning and analysis for the 650-unit Marco’s Pizza chain. “All business leaders need data at their fingertips
  to answer questions instantly.”
</div>
<div>
  <br>
</div>
<div>
  When Boswell arrived at Marco’s three years ago, he says, the Toledo, Ohio–based chain was already moving down the path of being a more data-driven enterprise. The company had a data warehouse and
  was beginning to leverage data to make decisions.
</div>
<div>
  <br>
</div>
<div>
  “It’s become apparent to everyone in our organization that technology is a partner to every function of our business,” he says.
</div>
<div>
  <br>
</div>
<div>
  Marco’s efforts have only intensified of late, including the creation of a proprietary system that brings data into a singular place so leaders can review and respond. “That’s helped us turn a
  corner,” Boswell says.
</div>
<div>
  <br>
</div>
<div>
  To wit, Marco’s is riding six consecutive quarters of same-store sales growth, and the average ticket in 2014 was up nearly 5 percent compared with 2013.
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">Big data at work</span>
</div>
<div>
  Though big data is not a new term, many limited-service brands are still in the early days of learning exactly how to leverage millions of data points to improve results. Here are nine ways
  restaurant brands are turning data into action:
</div>
<div>
  <span style="font-weight: bold;"><br></span>
</div>
<div>
  <span style="font-weight: bold;">1. Stronger site selection</span>
</div>
<div>
  The right location can contribute mightily to a store’s success or failure.
</div>
<div>
  <br>
</div>
<div>
  Marco’s marries key market data—such as the number of competitors in a given market, population density, household income, and psychographics—from a third-party provider to its own store
  performance figures, creating a robust site selection model that optimizes each eatery’s shot at success.
</div>
<div>
  <br>
</div>
<div>
  “Data is the starting point and helps us determine the right locations for our restaurants,” Boswell says.
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">2. Labor efficiency</span>
</div>
<div>
  Labor remains a key driver to success at every restaurant, especially amid rising labor rates and Affordable Care Act mandates. The restaurant enterprise that takes its eye off the labor ball does
  so at its own profitability peril.
</div>
<div>
  <br>
</div>
<div>
  Wanting to better understand how its business model fits within changing labor laws, Cava Grill reviewed historical clock-in and clock-out data to understand individual employee hours. Patchus’
  team then ran simulations to understand which stores were at the greatest risk of higher-than-necessary labor costs, a key step in aligning expenses with profitability.
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">3. Menu development</span>
</div>
<div>
  In 2013, Tropical Smoothie Café released its Island Green Smoothie, the chain’s first vegetable smoothie.
</div>
<div>
  <br>
</div>
<div>
  “We just thought it was a great idea,” Tropical Smoothie CEO Mike Rotondo says. But the decision was also prompted by consumer data points.
</div>
<div>
  <br>
</div>
<div>
  The green smoothie rushed to the top of the chain’s most beloved smoothies. Soon after, the company debuted other vegetable smoothies, including beet, ginger, and carrot, broadening a category
  Tropical Smoothie leadership learned carried substantial consumer interest. The chain even saw when the vegetable smoothies were selling, which prompted marketing efforts to capture added traffic
  during those dayparts.
</div>
<div>
  <br>
</div>
<div>
  “We were able to identify more smoothies we could create and learned how we could best present those to the consumer,” Rotondo says.
</div>
<div>
  <span style="font-weight: bold;"><br></span>
</div>
<div>
  <span style="font-weight: bold;">4. Answering customer needs</span>
</div>
<div>
  Historically, restaurants leaned on surveys to better understand their customers. But surveys, while valuable, can often be flawed by perception; data, on the other hand, delivers an objective look
  at what’s selling and to whom. That allows operations to segment their business, producing offers from a general awareness campaign to specific promotions for specific people.
</div>
<div>
  <br>
</div>
<div>
  For example, Clutch built a mobile app for upstart fast casual Elevation Burger that enabled customers to order in advance and then receive their meal immediately upon entering the restaurant. The
  app has produced faster service and greater satisfaction for those customers desiring that convenience.
</div>
<div>
  <br>
</div>
<div>
  “It’s about knowing what your customers need and then being willing to invest in the things that create a new reality for them,” Marg says. “Marrying the product to the person is the real
  convenience of big data.”
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">5. Highlighting consumer preferences</span>
</div>
<div>
  From its POS data, Cava Grill noticed an increasing number of people moving away from pitas as their meal’s base, choosing rice or salad instead. That recognition sparked the fast-casual chain to
  place a greater emphasis on the appearance of its salads in stores as well as in promotional materials.
</div>
<div>
  <br>
</div>
<div>
  “We saw the long-term investments we needed to make and how we needed to treat salads,” Patchus says.
</div>
<div>
  <br>
</div>
<div>
  Similarly, when Cava Grill offered sodas as its lone beverage option, Patchus says, many consumers bypassed a beverage purchase, a drain to the average ticket and margins. When the eatery tested
  juices, however, drink purchases increased. Those findings spurred Cava Grill to introduce handcrafted juices and teas into its stores.
</div>
<div>
  <br>
</div>
<div>
  “With the metrics in hand, we were able to make the investment into juices with a lot more confidence,” Patchus says.
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">6. Optimizing operations</span>
</div>
<div>
  Rather than looking at data at day’s end or the following morning, Dickey’s Smoke Stack, the company’s proprietary data platform, pulls data from each of the chain’s stores every 15 minutes in a
  stock-ticker style format for local, regional, or corporate leaders to review.
</div>
<div>
  <br>
</div>
<div>
  “This gives us an opportunity to impact the moment,” Dickey says. “It’s been a huge shift for us from asking, ‘How did yesterday go?’ to asking, ‘What do we need to do for today’s dinner based on
  today’s lunch?’”
</div>
<div>
  <br>
</div>
<div>
  Similarly, Marco’s creates a robust balance scorecard using transaction counts, customer service input, sales, store audits, and performance metrics such as out-the-door times to measure and rank
  unit performance at several different levels.
</div>
<div>
  <br>
</div>
<div>
  “This allows us to target performance issues and get ahead of them,” Boswell says.
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">7. Arrangement of the products</span>
</div>
<div>
  Formerly, Cava Grill placed bags of pita chips at the end of its meal assembly line. Patchus and others wondered if pita chip sales might increase if the chips sat elsewhere. Testing that theory,
  the chain discovered customers were more likely to purchase the pita chips when presented in the middle of the meal-building process.
</div>
<div>
  <br>
</div>
<div>
  “In the line, while customers are building their meal, their thoughts are on the meal; at the cashier, their thoughts turn to payment, and selling the pita chips became more difficult,” Patchus
  says. “The data helped us understand the psychology of people going through the line and their ordering process.”
</div>
<div>
  <span style="font-weight: bold;"><br></span>
</div>
<div>
  <span style="font-weight: bold;">8. Store design</span>
</div>
<div>
  Dickey’s Smoke Stack allows the barbecue chain to optimize customer feedback, squeezing together information from social media, the company’s loyalty program, and its online feedback program to see
  a holistic view of the customer experience.
</div>
<div>
  <br>
</div>
<div>
  That information informed Dickey’s latest store prototype, allowing the chain to turn “customer care-abouts” into tangible elements of its store design, such as upgraded sound systems broadcasting
  acoustic tunes and smoking pits visible to guests.
</div>
<div>
  <br>
</div>
<div>
  “We learned just how much these dining-room elements mattered, even for our take-out customers,” Dickey says.
</div>
<div>
  <span style="font-weight: bold;"><br></span>
</div>
<div>
  <span style="font-weight: bold;">9. Business benchmarking</span>
</div>
<div>
  Each year, Tropical Smoothie Café requests profit and loss statements from all of its 400-plus units. The corporate office then takes those numbers and crunches them into a database segmented by
  store sales performance and distributed systemwide.
</div>
<div>
  <br>
</div>
<div>
  This effort, Rotondo says, helps store operators benchmark themselves against data from the entire system as well as stores capturing the same revenue, helping operators spotlight potential areas
  for improvement.
</div>
<div>
  <br>
</div>
<div>
  “We’ve seen profitability improve year over year because of this,” Rotondo says.
</div>

The Big Business of Big Data

<div>
  From <a href="http://nrn.com/operations/dickey-s-debuts-new-prototype-restaurant" target="_blank">Nation's Restaurant News</a>  
</div>
<hr>
<div>
  Dickey’s Barbecue Restaurants Inc. has introduced a new prototype that halves the kitchen size, reduces required equipment and creates other efficiencies, the company said earlier this month.
</div>
<div>
  <br>
</div>
<div>
  Roland Dickey Jr., CEO of the 520-unit, Dallas-based chain, said the company spent a year designing the new prototype, which debuted in October in the makeover of a unit that originally opened in
  2008.
</div>
<div>
  <br>
</div>
<div>
  “We took out 700 square feet,” Dickey said. “We wanted to build it to exactly what the prototype would be, so this is 1,500 square feet.”
</div>
<div>
  <br>
</div>
<div>
  Square footage for the kitchen was nearly halved, leaving about 500 square feet for food storage and preparation areas, he said. The dining area, which accommodates about 50 seats, and restrooms
  occupy the remaining 1,000 square feet, Dickey said.
</div>
<div>
  <br>
</div>
<div>
  The new look and pared-down menu will appear in the 32 restaurants that are under construction, Dickey told Nation’s Restaurant News, as well as some aspects that will be adapted as franchisees
  refresh their units.
</div>
<div>
  <br>
</div>
<div>
  One big change that affected the menu is that fryers, ovens and ranges are no longer required in the kitchen package, Dickey said.
</div>
<div>
  <br>
</div>
<div>
  “There’s no gas in this building,” he said. Plus, the smoker was changed from whole wood to pellets. “Buying cords of wood, we found the price was going up and up and up,” Dickey noted.
</div>
<div>
  <br>
</div>
<div>
  The menu has been pared down as well, with ham, French fries, fried okra and baked potatoes removed. “Before, we had eight meats and 12 vegetables, and now we have seven meats and eight
  vegetables,” Dickey said. “It’s much more streamlined.”
</div>
<div>
  <br>
</div>
<div>
  “Operationally, it’s set up to be lean and mean,” Dickey said. “We deconstructed it and put it back much more simply than before.”
</div>
<div>
  <br>
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  Another change is the removal of the soft-serve ice cream machine, which had long been a fixture at Dickey’s. While the ice cream was offered as a lagniappe to customers, the maintenance of the
  machines was a large source of complaints among franchisees, Dickey said.
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  In the prototype Dallas unit, sales of desserts, such as individually wrapped cookies and slices of pecan pie, have increased with the removal of the ice cream machine, Dickey said.
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  Many of the changes were made to increase service time as well, he said. The standard service time from order-pay to delivery to customer is two minutes. “We had trouble meeting that when people
  had to take time to go to fryers,” he said. “We wanted to do fewer things better.”
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  Some aspects of the prototype have already been modified. The restaurant opened in October with a communal table, but that has been replaced with four-tops. “We found the individual tables filled
  up faster, so this configuration worked better for us,” he said.
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  The restaurant also features a specially curated Texas singer/songwriter playlist and an improved surround-sound speaker system.
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  Dickey said this fourth-generation, or 4G, prototype was the biggest and “most radical overhaul” the brand had taken.
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  “We feel like we got this one really right,” he said. Aspects like new training programs will be rolled out in January, he added.
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  Dickey’s, which was founded in 1941, has restaurants in 43 states.
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