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<div>Owner/Operator Jack Chubb is the man with a plan. The multi-unit owner with stores in Sarasota, Wesley Chapel and upcoming new store in Brandon, Florida, is also the mastermind bringing Hawaii its first Dickey’s Barbecue Pit. “Dickey’s Barbecue Pit is a nationally recognized brand that has a wonderful history and reputation. It’s a franchise that has been tried and true, a model that works when you follow the standards,” says Chubb.</div><div><br></div><div>A former hospital CEO, Chubb applies the same discipline and stewardship from his 30-year experience to the success of his stores. &nbsp;“It’s important to have a great management team who believes in and understands the value in catering.” With a strong strategic business plan in place, Chubb focuses on heavily integrating in his stores’ communities. “We give the time and commitment to our community marketing initiatives with the local businesses and schools, which ultimately drives business back to the store.”</div><div><br></div><div>With a vision that exceeds beyond his Florida stores, there’s no stopping Chubb’s growth as he works closely with the home office making sure his stores exceeds brand standards. “I knew nothing about the restaurant business when I joined Dickey’s. They’ve done great job putting together a group of professionals from the marketing team to the training team that share initiatives and provide support that can help Owner/Operators achieve their goals.” he adds, “I’m learning every day from the professionals that are well versed in the business and that provides an extra level of comfort as an Owner/Operator every day.”</div><div><br></div>        
      

Real Talk: Jack Chubb on Dickey’s in Sarasota & Wesley Chapel

<p class="MsoNormal">There’s no stopping college sweethearts and Owner/Operators
Matthew and Catherine Long, who spearheaded Dickey’s eastern Louisiana presence
in The Port City. Hard to miss between their community marketing initiatives
and in-store presence, Matthew and Catherine are a true representation of the
expression, ‘teamwork makes the dream work.’ “Our success has been from the
support we receive from the community and traveling guests. We take a lot of
pride as Owner/Operators to ensure there’s a great product going out of the
door each day,” shares Catherine Long.<o:p></o:p></p>

<p class="MsoNormal">The husband and wife duo’s Shreveport and Bossier City
stores are the talk of the town. “From the commercials to the billboards, the
marketing team has done a great job in their media placements. We love when people
traveling here from Texas or other parts of Louisiana visit our store because
of the advertising. They frequently share that this is the best barbecue
they’ve had,” says Catherine.<o:p></o:p></p>

<p class="MsoNormal">Currently maintaining 15 percent in catering sales, the two
have a strong focus on face-to-face engagement that extends outside of the
store. “It is imperative that Owner/Operators get involved in their community.
We move mountains to ensure that we are turning our catering and dine-in guests
into repeat customers.”<o:p></o:p></p>

<p class="MsoNormal">Believing they are in charge of their own destiny, there’s a
lot more to come from The Longs as they expect to open two additional stores in
the near future. <o:p></o:p></p>

<p class="MsoNormal">Motivated to make people happy through his commitment in
events and food, Wesley shares, “The most rewarding experience is being able to
serve people and hear them rave about the food’s quality.”&nbsp;<o:p></o:p></p>        
      

Real Talk with Owners: Matthew and Catherine Long of Shreveport

<p class="MsoNormal">It’s a jubilee in The Heart of the Dixie with Owner/Operator
Wesley Harbin at his two stores located in Northport and Taylorville, Alabama.
Bringing a strong family focus to his stores, Wesley uses karaoke and game
nights as a way to connect with members of the community. “I enjoy taking a
unique approach by giving people entertainment while we serve barbecue. It’s
also enjoyable to watch families turn their take-out orders to dine-in because
of their enthusiasm for the in-store activities,” shares Wesley.<o:p></o:p></p>

<p class="MsoNormal">With his in-store community marketing initiatives outpouring
into his partnerships with local schools and charities, it’s no wonder Wesley
has been able to maintain a 21 percent catering at his Northport store. “The
marketing team does a great job in providing new ideas and resources to grow
our catering and dining sales.” Wesley adds, “I recommend that Owner/Operators
hire a brand ambassador as a great help to increase their store’s bottom line.
Brand ambassadors have the availability and experience to present your product
to the community in creative ways, making a world of difference.”<o:p></o:p></p>

<p class="MsoNormal">Motivated to make people happy through his commitment in
events and food, Wesley shares, “The most rewarding experience is being able to
serve people and hear them rave about the food’s quality.”&nbsp;<o:p></o:p></p>        
      

Real Talk with Wesley Harbin of Northport and Taylorville, AL

<p class="MsoNormal">There’s a perfect melody to success being sung by
Owner/Operator Eric Evans in North Carolina. A dream chaser since birth, the
former WWE wrestler and musician’s strong goal setting mentality has turned a
lot of dreams into reality. “I’m a dreamer that likes to see things for what
they are, not for what they could be. I’m not the one to miss an opportunity,”
shares Eric.<o:p></o:p></p>

<p class="MsoNormal">Eager to shoot for the stars with his newest endeavor, Eric
leveraged existing relationships and focused on developing strong partnerships
to build a strong community marketing plan. “There’s not a day that goes by
that I’m not networking or growing relationships with the businesses, schools
or churches in our community. It has been gratifying to see the fruit produced
from my labor as I watch our catering sales continue to climb.”&nbsp; With his Wilmington store close to the beach,
Eric also credits the home office marketing support’s media placements for
increased in-store traffic. “We have gained a lot of new business from
residents and tourists because they’ve heard the advertisement over the radio.”
<o:p></o:p></p>

<p class="MsoNormal">Applying the same tactical approach from his community
marketing efforts to his in-store operations, Eric ensures the store’s staff is
up to standards and executes best practices learned from Dickey’s home office
training team. “It’s a relief as an Owner/Operator when your staff is prepared
to handle growth without altering the quality in food and service.”&nbsp;&nbsp;<o:p></o:p></p>        
      

Real Talk with Real Owners: Eric Evans of Wilmington, NC

        <p class="MsoNormal">It’s a family affair in Eastern Michigan for Owner/Operators
Ed and Carrie Wenzel. The husband and wife team along with their twin children
have been hard at work activating their community marketing efforts and
training techniques. “We chose to be a part of the Dickey’s family because it’s
a proven model that has strong operations and training support,” shares Ed. “It
was also a great opportunity for our twins to get a start in life. In a short
amount of time, they have learned about customer service, hard work and the
responsibility of business ownership."<o:p></o:p></p>

<p class="MsoNormal">Since joining the Dickey’s family two years ago, Ed and
Carrie have consistently utilized their community marketing efforts to build
relationships that drive business back to their Macomb store.&nbsp; “Whether they’re high school students,
teachers or military, our favorite part about being in this business is being
able to get to know our community through our marketing initiatives. Our recent
guest appreciation event is just a glimpse to how our efforts have led to
increased catering and dining sales.”<o:p></o:p></p>

<p class="MsoNormal">There’s more to come from The Wenzel Family as they expect
to open two new stores later this year in Sterling Heights and Auburn Hills,
Michigan. “The Dickey’s home office has provided much engagement through
training, operations and marketing support making our transition as
Owners/Operators easier and growing our business at a rapid pace.”<o:p></o:p></p>        
      
      

Real Talk with Real Owners: Ed and Carrie Wenzel of Macomb, MI

<div>It’s heating up across the states and nothing says summer like barbecue, making it a perfect time to gather with family and friends and celebrate National Barbecue Month this May. Whether it’s a cookout or pool party, barbecue is a favorite during the warm weather months.&nbsp;</div><div><br></div><div>As the nation’s largest barbecue chain, Dickey’s Barbecue Pit wants to give you 10 ways you can celebrate our favorite month.</div><div><br></div><div style="margin-left: 25px;">1)&nbsp;Host a cookout. There’s nothing better than gathering your family and friends in the backyard, at a park or pool around the pit. &nbsp;Get your meats ready and have your guests bring the sides. It’s time to party!</div><div style="margin-left: 25px;">2)&nbsp;Join a barbecue cook-off. What’s a little friendly competition? Put on your barbecue master hat and host a cook off with family and friends to see who has the better skills.</div><div style="margin-left: 25px;">3)&nbsp;Create your own sauce. Get those creative juices flowing and pair your favorite spices and ingredients to create the perfect sauce.&nbsp;</div><div style="margin-left: 25px;">4)&nbsp;Try something new. Who says you have to stick with burgers and hot dogs? Learn about the different accessories you can pair with your grill or smoker and learn how to make pizza, breakfast or a dessert.&nbsp;</div><div style="margin-left: 25px;">5)&nbsp;Camp out with your crew. There’s nothing like a great campfire to get things cookin’. Grab a crew and have s’more fun in the great outdoors.&nbsp;</div><div style="margin-left: 25px;">6)&nbsp;Learn a new technique. There’s a lot of ways to perfect your barbecue skills. Whether it’s learning to brine, basting or mopping, take some time and learn about different ways you can make your barbecue go ‘BOOM!”</div><div style="margin-left: 25px;">7)&nbsp;Give your grill or smoker some TLC. Your significant other isn’t the only thing that needs special treatment. With the weather changes, this is always a good time to roll up your sleeves, dust off the dirt and oil the grate.</div><div style="margin-left: 25px;">8)&nbsp;Eat. Eat More. Eat again. It’s not National Barbecue Month if you aren’t eating barbecue. This is the time to feel guilt-free as you indulge on ribs, brisket, sausage, burgers and more.&nbsp;</div><div style="margin-left: 25px;">You can also bring Dickey’s home with our signature sausage found at your local Walmart, or visit any Dickey’s location for our rib rub and sauce.</div><div style="margin-left: 25px;">9)&nbsp;Buy a grill or smoker. According to the Hearth, Patio and Barbecue Association, 75 percent of U.S. adults own a grill or smoker. Of these owners, 45 percent plan to purchase a new one in the next year.&nbsp;</div><div style="margin-left: 25px;">10)&nbsp;Participate in a contest. Who wouldn’t want free barbecue for a year? Find Dickey’s on Facebook or Twitter and participate in our ‘National Barbecue Month’ contest each week for special prizes.</div><div style="margin-left: 25px;"><br></div><div>Now that you’re prepped and ready to go, it’s time to make it happen. Smoke the city with flavor and enjoy all the barbecue you like, it’s National Barbecue Month!&nbsp;</div><div><br></div>        

10 Ways to Celebrate National Barbecue Month

<div>
  There’s a smoking trail of success in the Tar Heel State with Owner/Operator Eric Davis, who’s been slow smoking meat since childhood. A North Carolina native, Eric’s barbecue roots run deep as
  he’s turned his passion into purpose with Dickey’s Barbecue Pit four years ago. A pharmaceutical representative for the last 18 years, Eric spends his time balancing his healthcare career and
  overseeing the operations at his two locations in Raleigh and Southern Pines. 
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  With his stores maintaining a 10-15 percent catering sales and increased store visits daily, Eric’s ‘claim-to-fame’ in execution is consistency. “I am relentless in consistently serving the best
  quality product to our guests and delivering a customer experience that’s second to none,” he shares. Taking a customer-centric business approach, Eric credits the training and operations support
  to the high-quality guest experience that his team delivers daily. “The training program is a great blueprint in keeping our in-store staff up to standards. It is also operations staff like Kim
  Juda and Brian Lepera that make a difference by providing the appropriate resources and insights that improves our operations and positively impacts the guest experience.” 
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  When he’s not juggling the healthcare world and in-store operations, Eric also oversees his team’s community marketing efforts. “I tell my team to take a full court press when it comes to current
  and prospective guests. It’s our constant and enthusiastic approach with nearby businesses, schools and churches that has made our stores a top-of-mind dining option to the surrounding
  communities.” Eric adds, “It’s a rewarding experience to be an integral part of the community because our guests recognize the high-quality of our food and first-class guest experience.”
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Real Talk with Eric Davis of Raleigh and Southern Pines, NC

<div>
  It was with a blink of an eye when Owner/Operator Tom Eggerud joined the Dickey’s family. “Before I knew it, I was on a plane to Dallas to meet with Roland Dickey, Jr. to explore an opportunity
  with the Texas barbecue restaurant,” shares Tom. Excited about a proven franchise model with quick growth, it wasn’t long before he was opening his store in the greater Minneapolis-St. Paul region.
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  With a heavy focus on catering, much of Tom’s success has been his ability to retain repeat customers. “I place an emphasis on bringing that down home experience from the restaurant to the
  community,” he says. “Whether it’s a delivery buffet for 10, or a full-service catering event for 500, I focus on ensuring perfect execution and complete satisfaction as I interact with guests at
  the store, through catering or the community. It’s a gratifying experience to hear your store is top of mind 
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  for guests as they continue to choose you over the many options offered in the Minneapolis-St. Paul area.”
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  Tom enjoys the home office’s marketing support for providing a variety of community marketing efforts that keep his business relevant. “The most beneficial part is getting new ideas from the
  marketing team.  My store’ success and growth has not come from doing any one thing, but a result of many different types of marketing efforts.”
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  And those efforts have not gone unnoticed.  Recently, Tom was nominated to be a candidate for NFAAC, Dickey’s regional governing body of Owner/Operators. “I credit a lot of my store’s success
  to the dedication and commitment I've put toward it.  I plan to continue to grow and develop my store and this market.” 
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Real Talk with Real Owners: Tom Eggerud of Eagan, MN

<div>
  Situated near the ‘Heart of America’ with countless barbecue restaurants, Owner/Operator Ryan Wenrich isn’t sweating the competition in Kansas, a state also known for its style of barbecue. Relying
  on his 15 years of experience as a restaurant owner, Ryan focuses on consistently providing authentic Texas-style barbecue to his guests. “Kansas residents know barbecue and they always return for
  more at our stores. I strive to serve the best slow-smoked meats that keep us ahead of the competition,” shares Ryan.
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  The newly elected Central Region NFAAC representative also makes his community marketing efforts and catering sales a priority. “There’s no substitute for face-to-face interaction when serving
  current or potential guests. Owner/Operators must find an opportunity to be on the frontline and build relationships with key community stakeholders at their nearby businesses, schools and
  chambers.”
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  An Owner/Operator of three stores (soon to be four) throughout Kansas, Ryan credits the ongoing training support in keeping his staff up-to-date with Dickey’s GREAT standards. “My team would agree
  the daily training videos and internal communications systems equip us with the ability to operate and execute service seamlessly,” said Ryan. “From the streamlined communications to a high-quality
  product that hasn’t wavered in consistency for the past75 years, Dickey’s has done a great job in building a solid franchise system that makes it easy to be an Owner/Operator of multiple units.”
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Real Talk with Real Owners: Ryan Wenrich of Topeka, Kansas

<div>
  Eager to find his next journey post-service, Navy veteran Nate Schott found opportunity knocking when his sister mentioned her local favorite—Dickey’s Barbecue Pit. “Great barbecue was hard to find
  while stationed in San Diego. With the closest Dickey’s an hour away, my wife and I immediately fell in love with the authentic flavor and family history,” says Nate. “Once we learned about the
  growth opportunities with Dickey’s, we decided franchising would be our next mission.”
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  Driven to take the lead with slow-smoked barbecue in ‘The Frontier City’, Nate and his wife have become a barbecue sensation in Cheyenne, Wyoming. Always busy filling people’s hearts and plates,
  the husband and wife team are primarily focused on community engagement. “Cheyenne is the place where everybody knows your name, and that is the approach we’ve taken in our community marketing
  efforts,” shares Nate. And it’s hard not to agree that there is a mutual passion for great barbecue. 
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  Recently, Nate’s store was voted ‘Best Barbecue’ in the city’s newspaper, the Wyoming Tribune Eagle. He adds, “From the rib raisers fundraiser events to bounce back offers, the home office’s
  community marketing support has been instrumental in how we interact with our current and potential guests.  When individuals see my wife and me around town, we want them to remember their
  great experiences at Dickey’s.” 
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  Aside from the marketing support, Nate also utilizes the training and operations support to further engage the store’s guests. “The refreshed operations techniques provided through the daily
  training videos have transformed my employees’ perception on how they deliver customer service. It’s a great feeling to know the majority of our repeat business is because of our down home
  approach, and I look forward expanding our Dickey’s business in this area.” 
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Real Talk with Real Owners: Nate Schott of Cheyenne, Wyoming 

<div>
  Growth is the one thing that has been constant for Owner/Operators Brandon and Brandi Kosek. After six years supervising several McDonald’s in Minnesota, Brandon desired more in the world of
  franchising. “We searched long and hard for franchises in the area and found Dickeys Barbecue Pit to be the right fit for us,” shares Brandon. 
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  With the desire to raise a family in their home state of Nebraska, the husband and wife packed their bags and began their journey with Dickey’s Barbecue Pit. In 2014, Brandon and Brandi opened
  their first of two locations in Bellevue, Nebraska.  “From the moment we joined the brand, the Dickey’s home office has been nothing but supportive. As new franchisees, the training,
  operations and marketing team continuously provide effective strategies that produce immediate and successful 
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  results.”
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  The multi-unit owners focus heavily on building a strong community presence in the towns where both stores are based. “Our community loves our food. We give back to the community and schools as
  much as we can. The Rib Raiser program is a great way to do that,” said Brandi. There’s not a day that goes by where the individuals of Bellevue or Council Bluffs, Iowa won’t catch these two
  filling and delivering catering orders, greeting guests at either store, or supporting local events. “We have found that quickly immersing ourselves and placing familiarity in our stores has built
  a trusting relationship and brought new and returning visitors to our stores.” 
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Real Talk: Brandon & Brandi Kosek of Council Bluffs & Bellevue

<p>
  A new Cornell University study has determined that vegetarian diets may make people more susceptible to inflammation, heart disease and colon cancer.
</p>
<p>
  <span style="line-height: 1.42857;">See the full piece below and on</span> <a href="http://www.meatingplace.com/Industry/News/Details/65546" target="_blank" style="line-height: 1.42857; background-color: rgb(255, 255, 255);">Meatingplace.com</a><span style="line-height: 1.42857;">, then stop in to your local Dickey's to stock up on Omega-3!</span>
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  Cornell University scientists have found evidence that a vegetarian diet has led to a mutation that — if they stray from a balanced omega-6 to omega-3 diet — may make people more susceptible to
  inflammation, and by association, increased risk of heart disease and colon cancer.
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  The discovery, led by Drs. Tom Brenna, Kumar Kothapalli and Alon Keinan provides the first evolutionary detective work that traces a higher frequency of a particular mutation to a primarily
  vegetarian population from Pune, India (about 70 percent), when compared to a traditional meat-eating American population, made up of mostly Kansans (less than 20 percent). It appears in the early
  online edition of the journal Molecular Biology and Evolution.
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  By using reference data from the 1000 Genomes Project, the research team provided evolutionary evidence that the vegetarian diet, over many generations, may have driven the higher frequency of a
  mutation in the Indian population.
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  The insertion mutation may be favored in populations subsisting primarily on vegetarian diets and possibly populations having limited access to diets rich in polyunsaturated fats, especially fatty
  fish. The deletion of the same sequence might have been adaptive in populations that are based on marine diet, such as the Greenlandic Inuit. 
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  The mutation, called rs66698963 and found in the FADS2 gene, is an insertion or deletion of a sequence of DNA that regulates the expression of two genes, FADS1 and FADS2. These genes are key to
  making long chain polyunsaturated fats. Among these, arachidonic acid is a key target of the pharmaceutical industry because it is a central culprit for those at risk for heart disease, colon
  cancer, and many other inflammation-related conditions. Treating individuals according to whether they carry 0, 1, or 2 copies of the insertion, and their influence on fatty acid metabolites, can
  be an important consideration for precision medicine and nutrition. 
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  The authors will follow up the study with additional worldwide populations to better understand the mutations and these genes as a genetic marker for disease risk.
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  "With little animal food in the diet, the long chain polyunsaturated fatty acids must be made metabolically from plant PUFA precursors. The physiological demand for arachidonic acid, as well as
  omega-3 EPA and DHA, in vegetarians is likely to have favored genetics that support efficient synthesis of these key metabolites," say Brenna and Kothapalli in a joint comment. "Changes in the
  dietary omega-6 to omega-3 balance may contribute to the increase in chronic disease seen in some developing countries."
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  <span style="line-height: 1.42857;"><br></span>
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New research shows potential health risk for vegetarians

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  It’s deeper than blood-relation for Owner/Operators Kevin and Randy Daniel. Businessmen by nature, the two have been chasing their dreams of owning a restaurant since the beginning of their
  careers. After working with McDonald’s franchisees for more than 15 years, Kevin and Randy immediately hit reset in the world of franchising after noticing how underrepresented authentic,
  slow-smoked barbecue was in Ohio. “We knew it was time to expand our business portfolio once we learned about Dickey’s explosive growth and franchising model,” says Kevin. 
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  To ensure the success of their store, the brothers proactively utilize Dickey’s marketing department as a support to activate their community marketing initiatives. “This isn’t just about food for
  Randy and me,” shares Kevin. “It’s about the people and our daily interaction with the community from the moment they visit our store to when we are delivering catering orders to nearby
  businesses.” Recently, they experienced the largest month in catering sales after a Dickey’s operations team member, Henry Lara refreshed their local brand ambassador’s strategies. “We appreciate
  how easily accessible Dickey’s training, operations and marketing support is for Owner/Operators.  From the moment an Owner/Operator signs an agreement to the opening of your store, there’s a
  high engagement from the Dickey’s home office that can’t be replicated anywhere else.”
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  South Lebanon guests can easily find the Daniel brothers giving away food samples at local soccer games, festivals and corporate events. “We are always trying to find ways to be proactive and bring
  customers back into the store,” says Kevin. He adds, “This includes pouring back into the very community that supports us.” Focused on becoming the fabric of the community, these brothers truly
  embody South Lebanon’s motto—“Reclaiming the past, embracing the future.”  “Being a part of Dickey’s has grown our perspective in franchising greatly and we look forward to opening 11 more
  stores in greater Cincinnati.”  
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Real Talk with Kevin and Randy Daniel of South Lebanon, OH

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  In 2014, Owner/Operators Varun Arora and Bobby Desai of Troy, Michigan decided to expand their franchising portfolio and invest in Dickey’s Barbecue Pit. “We were impressed by the fast growth that
  Dickey’s exuded from 2012 to 2014,” shares Arora. “From the praise on the high-quality food to the lack of slow-smoked barbecue options in Michigan, we were immediately sold once we took an
  in-depth look into the Dickey’s brand and rapid expansion plan,” added Desai.
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  Arora and Desai were also impressed by Dickey’s extensive training support, which has led to their store’s great success. The avid entrepreneurs own multiple businesses in a variety of industries
  including Subway franchises. “The ongoing franchisee support and weekly training modules have been instrumental in our success,” Desai shared. “The in-store team learns so much from the marketing
  and training tools provided by Dickey’s home office,” Desai shared. “As owners of multiple businesses, there’s no other franchisee support that can compare and allow for seamless day-to-day
  operations.”
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  The dynamic duo utilizes the marketing team’s support to further expose their store to the surrounding community. With a business park nearby, Arora and Desai take a creative approach in how they
  introduce Texas-style barbecue to the store’s area. Currently, their community marketing efforts include weekly food drops to local businesses, which are positively impacting their catering sales
  and lunch crowd. They hope to inspire other Owners/Operators to get into their community and utilize Dickey’s first-class support if they want a successful franchise.  “We understand that our
  biggest opportunities are right here in our backyard and we are excited to expand the Dickey’s brand with our Ann Arbor location this summer.”
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Real Talk with Real Owners: Varun Arora and Bobby Desai of Troy, MI

Ryan McPeek opened his store in December and is already making a big impact in his neighborhood through Community Marketing and creative ideas.

Chicago is known for its passionate love of sports and great food, so what better way to combine the two than with a raffle for Cubs tickets? On March 31, the Rockford store will host the drawing, where three lucky guests will each win two tickets to the Cubs vs. Pirates game. To enter, guests simply fill out a Big Yellow Cup Club entry, which Ryan uses to drive traffic and track guest counts.

“Community Marketing support has been great in these first few months of business,” Ryan says. “I’m excited to attract more guests to the store to experience our amazing barbecue. With the tools Dickey’s offers, such as the Big Yellow Cup Club and BMG cards, people in my community are hearing about the new store and coming in to try our authentic Texas-style barbecue.”


Press Room: Blog – Page 11