OUR STORY
Dickey's Barbecue Pit is a true American success story. In 1941, World War I veteran, Travis Dickey, opened the first Dickey's Barbecue Pit in Dallas, Texas. Dickey was a true Texas character blessed with the gift of gab and the love of authentic, slow-smoked barbecue. In the beginning, Dickey’s Barbecue Pit was truly a family operation with Travis working the block and his wife, Miss Ollie Dickey, serving sandwiches. Space on the restaurant sign was rented out to help pay the start up costs for the business and the menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk, and sodas.
In 1967, brothers Roland and T.D. Dickey took over the business, continuing their father’s legacy of quality, hickory-smoked signature meats. Under the direction of the Dickey brothers, Dickey’s Barbecue Pit expanded throughout the Dallas Fort Worth area and quickly became known throughout Texas for mouthwatering hickory-smoked barbecue, popular catered events, and the iconic Big Yellow Cups. Franchising began in 1994 after loyal guests and barbecue fanatics demanded more locations. Today with more than 500 locations in 44 states, loyal guests are what keep Dickey’s thriving in every community.
The brand has come a long way from Travis Dickey’s first location. But, some things never change. Dickey’s Barbecue Pit still slow smokes all meats on-site, the same way they did in 1941. The menu features Beef Brisket, Southern Pulled Pork, St. Louis-style Ribs, Polish Sausage, Spicy Cheddar Sausage, Smoked Turkey, and Marinated Chicken, with an extensive array of Homestyle Sides, such as Barbecue Beans, creamy Mac & Cheese, and delicious, garlic buttered Texas Toast. And just like always, kids eat free on Sunday.
To further the family tradition, Roland Dickey, Jr. became Chief Executive Officer in 2006. As the fast-casual franchise continued expansion, Roland Dickey, Jr. transitioned to CEO of Dickey’s Capital Group, and his amazing wife, Laura Rea Dickey, made the move to CEO of Dickey’s Barbecue Restaurants, Inc. Today, the Dickey family still serves up the same quality barbecue recipes handed down for generations coupled with the same brand of southern hospitality, only on a much larger scale.
In 1967, brothers Roland and T.D. Dickey took over the business, continuing their father’s legacy of quality, hickory-smoked signature meats. Under the direction of the Dickey brothers, Dickey’s Barbecue Pit expanded throughout the Dallas Fort Worth area and quickly became known throughout Texas for mouthwatering hickory-smoked barbecue, popular catered events, and the iconic Big Yellow Cups. Franchising began in 1994 after loyal guests and barbecue fanatics demanded more locations. Today with more than 500 locations in 44 states, loyal guests are what keep Dickey’s thriving in every community.
The brand has come a long way from Travis Dickey’s first location. But, some things never change. Dickey’s Barbecue Pit still slow smokes all meats on-site, the same way they did in 1941. The menu features Beef Brisket, Southern Pulled Pork, St. Louis-style Ribs, Polish Sausage, Spicy Cheddar Sausage, Smoked Turkey, and Marinated Chicken, with an extensive array of Homestyle Sides, such as Barbecue Beans, creamy Mac & Cheese, and delicious, garlic buttered Texas Toast. And just like always, kids eat free on Sunday.
To further the family tradition, Roland Dickey, Jr. became Chief Executive Officer in 2006. As the fast-casual franchise continued expansion, Roland Dickey, Jr. transitioned to CEO of Dickey’s Capital Group, and his amazing wife, Laura Rea Dickey, made the move to CEO of Dickey’s Barbecue Restaurants, Inc. Today, the Dickey family still serves up the same quality barbecue recipes handed down for generations coupled with the same brand of southern hospitality, only on a much larger scale.
