Barbecue Buzz

Originally a chemical engineer, Matt Jensen had always wanted to own a business. Once his youngest child went to school full time, he and his wife Ashley knew it was time to focus on the next chapter.

Initially Matt and Ashley knew they wanted to open a franchise and looked for a financially strong company. They looked into several types of businesses and narrowed it down by franchise cost and profits. When Matt walked into a Dickey’s Barbecue Pit, he could smell the slow – smoked meats and taste the quality ingredients. After that he knew he would open a Dickey’s.

The Jensens now own two stores in West Valley and Farmington, Utah. West Valley is mostly an industrial community, where the local Dickey’s has many opportunities to cater lunches and support local businesses. Farmington, by contrast, is heavily residential and has a new shopping development and local theater. Matt typically spends lunch time at the West Valley location, then travels the short distance to Farmington for dinner service.

“We do food the right way,” Matt says. “Our food isn’t pre-cooked or frozen mystery meat. It’s authentic, quality food that we slow – smoke in our restaurants daily.” The cities of Farmington and West Valley recognize the quality food served at Dickey’s, and have embraced Matt and his store as a part of the local communities. With catering at 23% and growing, both stores succeed by sponsoring local high school football teams, offering discount caterings and reaching out to people who are not yet familiar to Texas barbecue.