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<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/perry_mckinney_lewisburg%2C_wv-1438961337357.JPG" alt="Perry McKinney Lewisburg, WV.JPG"/>
To Raleigh County, West Virginia, Dickey’s Barbecue Pit is a hub for great food, friendships, and shared experiences. Owner/operator Perry McKinney has spent a lifetime among this close-knit community in Southern West Virginia, and is proud to be a born-and-bred West Virginian.
After 40 years in manufacturing, Perry was looking for his next venture. One day over lunch at a Dickey’s Barbecue Pit, his pastor and friend approached him with a business proposition. “I had never owned a business before, but I managed people for over 30 years,” he says. From that conversation, a partnership was formed between friends and now business partners, Perry, Patrick, and Josh. The trio opened their first store in Beaver, WV, then opened another in Lewisburg, WV last month. They hope to open their next store by 2017.
Having just opened his second store, Perry has built a vibrant catering business by partnering with clients such as the Kiwanis club, Lowes,and other local businesses. In one particularly memorable event, he held a fundraiser to benefit the family of a young girl who had been severely injured in a car accident. The community showed up in droves, and Perry’s store sold every piece of meat they had that day, down to the last chicken nugget.
Perry appreciates the opportunity that Dickey’s has offered to become a successful business owner. From Barbecue University to grand opening support, community marketing tools and more, he is grateful for thesupport he has received from Dickey’s.&nbsp;
Perry loves interacting with his community and acting as a mentor to his employees. He says, “It tickles me to no end that I am able toprovide some sense of responsibility and income to a young person that wants to make a difference. Everybody can be a mentor. Everyone has something to teach,and can be taught as well. I believe in people and I believe in this community.”

Real Talk with Real Owners: Perry McKinney from Beaver, West Virginia

Brand Champion: Shannon Skains
Flowery Branch, GA
Store #1055
After a number of years in the restaurant supply chain business, Shannon Skains decided he was ready to bring a taste of hometown Texas to his new home in North Georgia. Shannon knew he wanted to open a franchise restaurant with a strong support system and continued opportunities to grow. After observing Dickey’s exponential growth over the last several years, he knew he had found the right fit. From the wide variety of delicious smoked meats to community involvement and catering, the opportunities were endless.<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/shannon_skains_-_flowery_branch%2C_ga-1438370787870.jpg" alt="Shannon Skains - Flowery Branch, GA.jpg"/>
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“Dickey’s has many tools in place and a great team who provides feedback, support and guidance,” Shannon says of his experience. He has been able to take advantage of marketing and PR opportunities offered through the corporate office as well as continued support from his Franchise Director, Kim Juda. Shannon loves the fast paced environment each day offers and finds the most satisfaction in his new career coming from his engagement with the local community. Every year he sponsors local schools and sports teams, which not only serve his community, but keeps customers coming back again and again.
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The future looks bright for Shannon, as he plans to open more locations in and around the Atlanta area. But the best part? He says, “I love the aroma of slow smoked barbecue and seeing the reactions as people walk through the door. I have many amazing guests and catering clients who really make being in business here a joy.”
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Brand Champion - Shannon Skains - Dickey's Barbecue Pit in Flowery Branch, GA

Paul Bertino and his wife Paula have owned a Dickey’s Franchise for 2 and ½ years. Previously in product management and marketing for a regional communications company, Paul decided to open a Dickey’s, the only fast casual barbecue option in the 50,000-person community of Mankato, Minnesota.

“What we love most about the Dickey’s franchise model is the role catering plays into the overall business model. It’s a huge revenue tool for us, said Paul. “On average, approximately 15- 20% of our business is catering. In-store business drives catering opportunities and catering drives in-store visits, so it just works – we have built a great following this way.”
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Paul and Paula also rely on tourism in addition to locals for business. The Minnesota Vikings hold their annual training camp in Mankato, which brings with it spectators who enjoy dining at Dickey’s during their visit. This year marks the 50th annual training camp in Mankato.
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Paul knows that differentiation is key. He offers a baked potato buffet that appeals to everyone, including vegetarians who otherwise might not choose Dickey’s. “I love seeing satisfied guests and talking to someone who has just had a great meal,” said Paul. “We do a lot of tasting and educating because this community is underserved when it comes to the barbecue category and we have built up our repeat business this way,” he said.

Brand Champions: Paul & Paula Bertino – Dickey’s Barbecue Pit in Mankato, MN

Following a 25-year career with the United States Air Force, Veteran Tony Hayes was looking forward to “retirement” – and the start of his second career. He had always wanted to start his own small business with wife Angela and decided Dickey’s was the ideal franchise opportunity after visiting a friend and fellow Owner / Operator in Mississippi. “My wife and I had always wanted to live in Eastern Tennessee and there wasn’t a Dickey’s in Knoxville, so the opportunity aligned perfectly and on&nbsp;March 19&nbsp;of this year we opened our own store,” said Tony. “People say all the time, thank goodness you brought Dickey’s to Tennessee, we LOVE good Texas barbecue,” said Tony. “Especially the smoked sausage and brisket, they are very hard to come by here in Tennessee.”
Tony loves the feeling of walking into his store every morning to the smell of fresh hickory smoke. “Every day is different, you never know what is going to happen – who you will meet, who you will get to cater for, no two days are ever alike,” said Tony.
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Tony and Angela know that utilizing the tools and resources provided to Owner / Operators is key. “The support we receive from Dickey’s is exceptional. It’s one of the reasons we decided to go into the franchising world. Using the Dickey’s brand name, top quality products and marketing collateral pieces has been integral for us – you just can’t get that kind of support anywhere else.”
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Tony and Angela believe it is important to support local charities and organizations.&nbsp; “We are a new business with limited resources but we want all our guests that support us day in and day out to know that we are also here for them by supporting local community organizations,” said Tony.&nbsp; They provide door prizes for charity golf tournaments, donate 10-person caterings each month to community organizations and use their “Eat Barbecue, Raise Funds” program, which donates 15% of the restaurant’s sales to the organization during fundraising events.&nbsp;
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Tony and Angela aren’t absentee owners, you are guaranteed to see at least one of them in the store every day.&nbsp; Tony focuses on business operations and catering while Angela handles marketing and managing their brand ambassadors. Together they make a terrific team and enjoy working side-by-side every day.

Brand Champion: Tony & Angela Hayes – Dickey’s Barbecue Pit in Knoxville, TN  

You might be surprised at how much good old-fashioned country cooking goes on during the warm summer months. When you take into account all the home gardens, it starts to make sense. Not only do you prepare daily meals, you spend time canning and freezing items from the garden, as well as making all sorts of jellies, jams, preserves, pickles and relishes. Let’s not forget about all the barbecues, cookouts, and backyard grilling. With all this cooking going on, it’s no wonder why June is Country Cooking Month.
Country cooking with your family paves the way for traditions that should be passed down for generations to come. Whether there is one already in place or you are creating a new one, a country cooking tradition should be celebrated before June is over. You better believe it’s that time to bust out the grill, slip on your ridiculously cheesy apron and make some mouths water.
OKLAHOMA HOT STEAKS (serves 6 to 7)
6 (12-ounce) rib eye steaks
1 jar sliced jalapenos, plus the juice
3 fresh jalapeno peppers, stemmed and sliced
2 ounces olive oil
Place the steaks in a 1-gallon plastic bag. Add the juice from the jar of jalapenos into the bag, along with half the sliced jalapeno peppers.
Chop the raw jalapenos and add them, along with the olive oil, to the bag. Seal the gallon bag and turn several times to make sure the ingredients are mixed. Refrigerate overnight. On the day of your party, remove the steaks from the bag and allow them to sit out and come to room temperature, at least one hour.
Cook the steaks for 3 to 4 minutes on each side over a hot grill for a medium steak. If you’re cooking the steaks inside, place them on a broiler pan and broil them in the oven on high for 3 minutes. Then turn them over and cook for 3 more minutes on the other side. The steaks at this point will be medium to medium well. Reduce the cooking time if you wish the steaks to be more rare.
Note: If you want the recipe to be less spicy, omit the raw jalapenos. These were included for Big Momma, since she is from New Mexico and is a fan of hot food. Also, remember to use rubber gloves when handling raw chicken and/or jalapeno peppers. Don’t forget to season the steaks well with sea salt and, of course, pepper before serving.

Country Cookin’

Stuart Abbitt and his brother Wyatt were always interested in getting involved in the restaurant business and both had a deep love of barbecue. When they had the opportunity to open a Dickey’s near Liberty University, the lifeblood of the town of Lynchburg, VA, they jumped on it.
“Between the support of the locals and the students from Liberty University, we are really in the sweet spot,” said Stuart. Formerly in sales for Caterpillar’s Heavy Equipment Division, Stuart loves having the opportunity to serve the members of this small, tight-knit community.

Relying on word-of-mouth not only for in-store sales but for catering business at graduations, weddings and other family affairs is crucial to their business. It’s all about going above and beyond to ensure their guests have the best possible experience – from the quality and consistency of the food to the enthusiastic and friendly customer service. It goes a long way and ultimately results in more business.
The Abbitt brothers know that owning their own business is no easy feat. “When you work a 9 am – 5 pm job, you go home on Friday night and relax for the weekend. That is not the case for us, we eat, sleep and breathe our business. It’s a 24-7 operation but we love it. We also rely on the support of the Dickey’s brand and take advantage of the tools provided to us. We knew this was a unique opportunity – Dickey’s has strong brand recognition and we knew we wanted to get involved at an early stage. We hope to open additional locations throughout Virginia in the near future.”

Brand Champion: Stuart & Wyatt Abbitt

After working for Coca-Cola for over 15 years, Dennis Farmer decided it was time for a new career endeavor. He began researching opportunities in the world of restaurant franchising when he discovered Dickey’s. Bringing the delicious assortment of authentic slow smoked Texas barbecue and home-style sides to the Myrtle Beach area offers a completely different experience than anything else in the market. So much so that Dennis plans to open a second Dickey’s location in North Myrtle Beach this September while his business partner, Steve McLain, operates the first location.
“We have people from all over the country coming to visit the beautiful destination that is Myrtle Beach, said Owner Dennis Farmer. “There is truly nothing else like Dickey’s in the area, and we knew it would be a great fit.”
After working for many years in a corporate environment, Dennis has enjoyed the opportunity to be his own boss. “There is nothing like being on your own and reaping your own rewards. You get to call the shots but you also depend on yourself to achieve success.”
Dennis utilizes the community marketing support offered through Dickey’s to all franchisees. “This has been a huge contributor to our success, he said. “With over 100 golf courses in the area there are a number of fundraising tournaments held by community and non-profit organizations through which we provide both catering and special offer cards to participants and it’s absolutely helped grow our business.”&nbsp;

Brand Champion: Dennis Farmer

Victor Anaya was a longtime guest of Dickey’s Barbecue Pit in Humble, TX so when making the decision to get into the restaurant business and discovering the Dickey’s Barbecue location he frequented was for sale, purchasing this location was a no-brainer.&nbsp; He became an O/O last summer and hasn’t looked back since!
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“Everyone knows barbecue is a Texas staple and there are plenty of options out there but we offer competitive pricing, incredible food and service and guests in the Humble area love what we have to offer. We truly stand apart from the competition,” said Victor.
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“We enjoy having the opportunity to engage with our guests,” said Victor. They aren’t just here for a meal, they ask about how we smoke our meats, they engage, they share the same passion for great food. It’s so gratifying to see them enjoy it and appreciate what we do.”
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Victor and his team know community involvement is key. They have worked closely with the local school district, including the athletics department, Teacher Appreciation Day and recently, catering many graduation parties. They’ve seen increased sales as a result of these caterings where guests have come in for a meal after experiencing it at a catered event they attended.
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Victor believes this is a tried-and-true model when it comes to a franchise opportunity. “When you stay on track with your goals and take advantage of the marketing resources offered by Dickey’s, you are going to see greater success. From SMTV to Smoke Stack and so much more. You are not in business alone, you have a strong support system there to rely on.” Also key to his success is his dependable and experienced store manager, Chris Atkins (pictured).

Store Manager Chris Atkins (L) and O/O Victor Anaya (R)

Brand Champion: Victor Anaya

While working the block for the Dickey’s Barbecue Pit in Temecula, Alex Roth fell in love with the barbecue and the restaurant business. He knew Dickey’s Barbecue was a great concept and he would be great at running his own location. After learning about the Redondo Beach location for sale, Alex bought the store in the summer of 2013.
“I personally love the fact that each day is different with the barbecue business unlike other franchise opportunities,” said Alex. “You never know who’s going to call in with a big catering order and our business is constantly growing.”

Alex’s location was recently named ‘Best of the Beach’ for the barbecue category beating out longtime winners and his catering percentage is averaging above 20 percent. Following Alex taking over of the location, the store’s Yelp reviews went from averaging two stars to four stars. To help improve awareness of the location, Alex recently purchased a billboard using a portion of his marketing fund.
“We know if we’re serving great quality barbecue to our caterings that we’re going to get five caterings out of that business,” said Alex. “We don’t have a lot of visibility at our location but I immediately saw a 20 percent boost in business when it went up.”
Alex recently discounted a 1000 person catering for a local children’s foundation and regularly partners with the local high school for fundraisers and auctions.&nbsp;

Brand Champion: Alex Roth

Unfortunately, the best month of year a.k.a. National Barbecue Month has come to an end. Although we have the barbecue filled summer ahead, National Barbecue Month gave us a great kick-off to firing up our smokers and grills with mouthwatering brisket, sausage and ribs.&nbsp;
Here are the top reasons why we’ll miss National Barbecue Month:

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 <li>The end of barbecue deals. They were great while they lasted and hopefully you took full advantage of them.&nbsp;</li>
 <li>The number barbecue pictures posted will dwindle. Of course, there will always be mouth-watering barbecue photos roaming the web (courtesy of us), but not nearly as many as you’d like. It’s a shame.</li>
 <li>Austin Monthly’s Ultimate Barbecue Showdown. Because who doesn’t love a barbecue showdown, especially in the Barbecue Capital of the South?</li>
 <li>No more free giveaways. Many companies love to give out free goodies and coupons in dedication to this month-long holiday, and hopefully you were out there with your arms or mouths open.</li>
 <li>Fewer reasons to bust out the new Rib Rub. It’ll just be lonesome sitting there on the shelf, with the remnants of your spicy fingerprints from the Memorial Day cookout.</li>
 <li>Memorial Day cookouts. A day to celebrate those who have fought and fallen for our freedom. Honor their memory and cook out with the entire family.</li>
 <li>The plethora of brisket recipes. Yes, they will still be there, but it just isn’t as celebratory when it’s not National Barbecue Month.</li>
 <li>There won’t be any more wet-naps in the house. You will now be directed back to the coarse, dry napkins to wipe your upper lip.</li>
 <li>Next party isn’t until July 4th. &nbsp;This is plain unacceptable. Luckily, you can stop by your local Dickey’s Barbecue Pit and celebrate with barbecue all year long. &nbsp;</li>
 <li>The barbecue binge is over. You diehard fans who somehow ate a plate of barbecue every day can now lower your barbecue intake to twice a week. Your dedication has been appreciated!</li>
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We should all take a moment of silence to reflect on the fulfilling month we just experienced. &nbsp;Now, it’s time to grab a Big Yellow Cup filled with Root Beer and get into the real groove of summer.

10 Reasons Why You’ll Miss National Barbecue Month

Marsha did bookkeeping for the city of Fayetteville while Terry worked in a factory for nearly thirty years. Being huge barbecue fans and looking for an opportunity, the couple saw a local Dickey’s Barbecue Pit for sale and decided to check it out. Satisfied by no other barbecue compared to Dickey’s, the Tracys purchased the store. Terry does the smoking, block and guest service while Marsha does the bookkeeping, marking, catering and jumps in on the line when necessary. They attribute their success to great food, great service and a strong faith in the brand.
“You must have an owner presence, a personal touch and get to know your guests personally to build a business in a small market,” said Terry. “Besides, it never gets old when a new guest says “This is the best barbecue I’ve ever had!”
Marketing has been critical to their success with two billboards, little league sponsorship and ads created for both radio and the local theater from their marketing fund. They have also reached out to the local churches inviting the ministers and their wives in for a free meal.
“We’ve been very happy with the Dickeys marketing and advertising departments. They respond quickly and do a great job creating ads,” said Terry. “While owning your own business can have a lot of ups and downs it’s nice to be able to steer your own future and take pride in the job you are doing while developing relationships with those in the community.”

Terry and Marsha are planning to have a stand-alone building built in the near future with a drive-thru and patio area. Their goal for the restaurant is a hometown, family friendly atmosphere where people gather for great food and great conversation. &nbsp;
“Like a Norman Rockwell painting where everyone is gathered around the wood burning stove warming their bones and swapping stories,” said Terry.&nbsp;

Brand Champions: Marsha & Terry Tracy

<img alt="" src="https://www.dickeys.com/assets/pictures/college-graduation.jpg"/>Congratulations on hitting a milestone! Don’t you deserve a party? Well, the party starts when we arrive because at Dickey’s Barbecue, catering is our specialty. We have over 73 years of experience serving quality, handcrafted meats and home style sides to grads and their families and with over 400 locations nationwide, there’s sure to be a Dickey’s Barbecue near you! &nbsp;We even offer free delivery up to 10 miles.
How will you mark this monumental occasion?
Graduation Party Blow-Out&nbsp;(100+ people) 
Full Service - We include friendly on-site staff to serve your choice of 2 meats, 3 sides, buttery rolls, barbecue sauce, relish tray and paper ware.
Graduation Gathering&nbsp;(10+ people) 
Delivery Buffet – Includes complimentary set-up and delivery for your choice of 2 meats, 3 sides, 3 home style sides, rolls, relish tray, barbecue sauce and paper ware.
Super Casual Graduation Get-Together&nbsp;(10+ people) 
Deluxe Box – Includes sandwich, chips, side and a cookie. 
Standard Box – Includes sandwich, chips and a cookie.
Want something extra, like dessert or a drink? Extras are always available for a minimal per person cost.
Visit our website at&nbsp;<a href="https://www.dickeys.com/catering">www.dickeys.com/catering</a>&nbsp;to get a free quote or give our Dickey's Catering Experts a call at 866.227.2328 Monday - Sunday 8:00 AM to 7:00 PM/CST. If your event date is within the next 72 hours or you need immediate assistance, contact your local Dickey's Barbecue Pit. &nbsp;

study stress to food and family celebrations!

Erik Forrest has always had a passion for food. Prior to opening his first Dickey’s Barbecue Pit, Erik worked as a chef at the Fairmont Hotel in Scottsdale as well as hotels throughout Florida. After visiting the Dickey’s Barbecue Pit in Scottsdale, Erik was impressed by the food and atmosphere. He began his research before deciding to open his first Dickey’s Barbecue Pit in Scottsdale in the summer of 2012.

“The biggest thing was the support a franchise offers, I had been responsible for the food and scheduling but not an entire restaurant,” said&nbsp;Erik. “I wanted the backing of a brand that also provided everything I needed to be successful.”&nbsp;
In 2013, Erik opened his second location near the Arizona State University campus in Tempe. Students frequent the location which has been great for the brand. Today, Erik gets the help from his wife, Emily in running the stores and which will eventually include a third location planned for later this year. To get involved with the local community, Erik and Emily support the Arizona Fraternal Order of Police including their annual Shop with Cops program.
“We follow the community marketing we were taught through Barbecue University which works,” said Erik. “Our Tempe location has been great because we are building brand awareness amongst young people at the Arizona State University who have grown to love the Dickey’s brand.”
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Brand Champion: Erik Forrest

Following a 20 year career as a Whataburger franchisee and 10 years with Love Truck Stop, Mike Lott was ready to retire and enjoy fishing. After giving retiring a try, Mike’s desire to be back in the restaurant industry kicked in. He started researching online when he discovered Dickey’s Barbecue Pit and soon found a location nearby that he took over in 2011
“I really wasn’t planning on doing a franchise at all, but I met with Roland Dickey, Jr. and that meeting sold me,” said Mike. “It was exactly like when I entered the Whataburger franchise in the 1970s with the growth offering a pretty good return on my investment.”

Following taking over his store in Clear Lake, NASA, the biggest employer to area had severe layoffs which hurt businesses in the area.
&nbsp;&nbsp;Today, a lot of businesses are on the rebound with two new hospitals in the area. Mike works a lot with the pharmaceutical businesses, averaging two to three caterings a week at doctor’s offices. He averaged over 64k last month and averages over 2k a day.
“We’re never late or miss a beat with our caterings which is key to keeping the businesses coming back,” said Mike. “I have relationships with all the chemical plants in the area and they order from us once or twice a week, accounting for 85k of our business last year.”&nbsp;
Mike knows integrating in the community is crucial. His location is near a church converted from a bowling alley. Following its opening, his Sunday business doubled. He regularly offers specials to the church in return for help with overflow parking. Last Christmas, through a ministry charity, Mike helped feed 300 disadvantaged children in the 3rd Ward of Houston.

Brand Champion: Mike Lott

Gary Haskell’s wealth of restaurant and franchising experience attracted him to Dickey’s Barbecue Pit. He spent over twenty five years in the restaurant industry serving in roles including an area director for a large Italian chain. Gary’s friends owned a Dickey’s Barbecue Pit in Lubbock and he decided to check it out.
“I was attracted to the Dickey’s Barbecue Pit package and business model,” said Gary. “I saw a need for a fast casual barbecue option, and I knew it would be a great addition to the Permian Basin area.”
Following years of working for big chains, Gary knew the next step was owning his own franchise. He opened his first location in Midland in 2009 and a second location in Odessa in 2013. Caterings have proven to be huge hits for Gary’s two stores. Today, he relies on two fulltime catering managers to keep his catering sales high.
“Our catering managers are constantly out on the street and we never say no to a catering,” said Gary. “We’re able to handle numerous caterings for businesses throughout the Permian Basin.”
Gary knows community involvement is key. He gives back to multiple elementary schools two nights a week for fundraisers. The schools get 20 percent of the business they bring to the location. Gary recently held a barbecue fundraiser that raised 2k for an injured firefighter and his family. He also offers all uniformed police a discount at his locations.&nbsp;&nbsp;

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