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.
Roland Dickey, Jr., Chief Executive Officer
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 nationwide 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.
Michelle Frazier, Chief Administrative Officer
Michelle Frazier joined the Dickey’s family in 2002 and has risen within the company ranks. Today, Frazier serves as Chief Administrative Officer to the fastest growing fast casual restaurant chain in the country. In her role, Frazier oversees all human resource development, accounting operations and the catering hotline. Frazier began her career with Dickey’s as an accounting bookkeeper and was promoted to Director of Accounting and Human Resources. Following her role as Director, Frazier rose to Vice President of Accounting and Human Resources before being promoted to Chief Administrative Officer. In previous roles, Frazier also oversaw the Dickey’s legal and IT department. Frazier’s years of dedication have been instrumental in identifying top industry talent to support in the company’s growth and in the development of programs across all departments of Dickey’s Barbecue Restaurants, Inc.
Christie Finley, Chief Brand Officer
Christie Finley serves as Chief Brand Officer for the nation’s largest barbecue franchise, Dickey’s Barbecue Restaurants, Inc. She leads marketing initiatives for the expanding concept while aligning core brand values with aggressive business goals. In addition, she guides the overall brand direction, allowing it to continue energized expansion while maintaining Dickey’s Barbecue brand promise. Prior to joining Dickey’s Barbecue Restaurants, Inc., Finley led the strategic development and implementation of advertising and marketing campaigns across a diverse range of consumer and business to business brands, in both corporate and agency roles. Finley earned her bachelor’s degree in marketing from Texas Christian University and holds an M.B.A. from Southern Methodist University, Cox School of Business.
Trinity Hall, Senior Vice President of Development
Trinity Hall serves as Senior Vice President of Development for Dickey’s Barbecue Restaurants, Inc. She leads the charge to design and build new Dickey’s Barbecue Pit locations across the country. She began her career at Dickey’s Barbecue three years ago as an equipment specialist negotiating contract and sourcing equipment for new locations. She created the equipment department from the ground up and implemented a fast-paced environment that has been integral to the growth of the company. Hall was also instrumental in the interior design update and design of Dickey’s signature location at Love Field in 2013. Most recently, Hall served as Director of Design, Equipment and Finance for Dickey’s Barbecue Restaurants. In her tenure she has managed the opening of over 300 Dickey’s Barbecue Restaurants across the country.
Steve Hawter, Vice President of Training
Steve Hawter joined Dickey’s Barbecue Restaurants, Inc. with 25 years of experience in training and development for the restaurant industry. As Vice President of Training, he leads Barbecue University and oversees all development and execution of training systems for owner/operators. Hawter began his career as an owner/operator with Chick-Fil-A in Florida and Georgia. He has spent the last 10 years leading all training and training systems development for Cici’s Pizza. Hawter is an active member of the Council of Hotel and Restaurant Trainers.
“Top 100 List: Private Companies”
“Top Fastest Growing Companies”
“Top 25 Chain Innovators”
“2010 Readers' Choice for Best Barbecue”
“2012 Military Friendly Franchise Award”
“Top Five Growth Chains”
“Best Franchise Deal”
“Top Places to Work”