Kids Eat Free Sundays! Free Ice Cream Every Day!

History

Dickey's Barbecue Pit prides itself on authenticity, innovation and barbecue sauce, one store at a time. With roots in Dallas, Travis Dickey set out to perfect Texas-style barbecue. 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.

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.

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.

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 and cheese. Buttery rolls are served with every meal along with the complimentary ice cream and dill pickles. And just like always, kids eat free on Sunday.

Executive Bios

Roland Dickey, Jr., President

Roland Dickey, Jr. is the grandson of company founder Travis Dickey, Sr. and has earned his stripes as a third generation restaurant owner. Under his leadership as company President since 2006, he has expanded the restaurant's reach from 20 to over 300 restaurants and has enthusiastically led the charge to become the world's largest barbecue franchise. Dickey received a Bachelor of Business Administration from Southern Methodist University.

Tim Sharp, Vice President of Operations

As Vice President of Operations, Tim Sharp offers extensive leadership experience in restaurant operations to Dickey's Barbecue, Inc. Sharp joined Dickey's in 2008 as a Field Services Manager and was then promoted to Director of New Unit Development. Sharp brings a wide range of expertise from companies such as Cracker Barrel, Chevy's Fresh Mex and California Pizza Kitchen to the mix.

Richard Phillips, Vice President of Franchise Development

Richard Phillips joined Dickey's Barbecue in 2009 as Franchise Development Manager. His role expanded in 2010 as he was named Vice President of Franchise Development. Phillips leads franchise development, real estate and construction for Dickey's Barbecue Restaurants, Inc. Prior to joining Dickeys, Phillips held executive positions in real estate sales and site development and construction project management. He holds a Bachelor of Arts form the University of Texas at Arlington.

Michelle Frazier, Vice President of Accounting

Michelle Frazier joined Dickey's in 2003. Today she serves as Vice President of Human Resources and Administration. As the fastest growing fast casual restaurant chain in the country, Frazier has been instrumental in developing programs to identify top industry talent to support this expansion.

Jeff Forrester, Vice President of Purchasing and Research and Development

Jeff Forrester began his career at Dickey’s in August 2011 as the Director of Purchasing and was later appointed to Vice President of Purchasing and Research and Development in February 2013. Forrester went to Tarleton State University and the Art Institute of Dallas. He was appointed Executive Chef/Culinary Director for “Food Network Live” and then went on to be the Executive Chef/Culinary Director for the Culinary Entertainment Group. Forrester's career has allowed him to cook with esteemed chefs like Brian Tolbert, Emeril Lagasse, Alton Brown and Kent Rathburn and he even prepared meals for Julia Child. Since joining Dickey’s, Jeff has been instrumental in driving the brand’s culinary development.

Awards

“Top 100 List: Private Companies”

Dallas Business Journal

“Top Fastest Growing Companies”

Inc. Handbook of the American Entrepeneur

“Top 25 Chain Innovators”

Foodservice equipment and supplies

“2010 Readers' Choice for Best Barbecue”

Dallas Observer

“2012 Military Friendly Franchise Award”

USA Today

“Top Five Growth Chains”

Nations Restaurant News

“Best Franchise Deal”

QSR Magazine

“Top Places to Work”

Dallas Morning News