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As the former General Manager of this store, Heather Flannery jumped at the opportunity to take on ownership. With the years of food service experience, she was the perfect fit for the Dickey’s
 location in Wausau.


 People in Central Wisconsin love quality food, and Heather has many loyal guests that come for the quality slow-smoked meats and signature sides, but stay for the southern hospitality.


 The keys to success for the Wausau store are community marketing and engagement. They do several fundraisers around the community benefitting Big Brothers Big Sisters, the Sheriff’s Department and
 local sports teams. Recently, Heather donated all the food for Never Forgotten Honor Flight, a fundraiser to help veterans fly to Washington DC to visit the memorials that stand in their honor.

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 Heather says she loves being a franchisee for the security it provides. She says that the community marketing and art request availability help build brand awareness in her town. “Dickey’s
 marketing department keeps us constantly moving in the right direction,” Heather says. “The ads they generate bring new customers every day. The mail drops have brought in a lot of new people, who
 are now our regular customer base.”

Real Talk with Real Owners: Heather Flanery of Wausau, WI

For 25 years, Lee Waskom operated a textbook business that serviced university campuses in northern Louisiana. He also owned a shopping center building that had a space open up at just the right
 time that he was ready for his next venture. After researching franchise businesses at length, Lee chose Dickey’s because of the quality food, solid internal structure and ongoing franchise support
 from the corporate office. The pellet ice and Coke products gave him the extra nudge and now Lee is the proud owner of one of the largest Dickey’s locations with plans to open another store in
 Lafayette in March.


 Lee’s store is located across the street from Northwestern University in Natchitoches, Louisiana. Having partnered with universities his entire career, Lee leveraged that experience as he got his
 start in the barbecue business. In discussions with the school’s athletic director, Lee discovered that a large restaurant with high-protein options and TVs playing sports in demand when hosting
 opposing teams. Filling that need has been an excellent community engagement tool for this Dickey’s store. In the college town of 20,000,


 Lee has found a niche market not only for sports, but for what he calls “in-store catering.” He was able to use extra space in his shopping center as a party room and he frequently hosts wedding
 parties, birthday parties and other get-togethers, in which he sets up full-service catering spreads in-house. This holiday season, Lee is already booked with many holiday parties.


 Lee knew he wanted to choose a franchise with an excellent training program. “The Shift Meeting Training Videos are great for training new and existing employees,” Lee says of Dickey’s daily
 training videos. “The videos are great visual aids and I find them very helpful to enforce Dickey’s brand standards.” Lee consistently uses the training and marketing tools to grow his business in
 Natchitoches and will follow the same model at the new store in Lafayette. As a Brand Champion, we give Lee and his store an A – plus!

Real Talk with Real Owners - Lee Waskom of Natchitoches, LA

Thomas and Stacey Hart came to Charlotte via Dallas to follow the microbrewery business. As a brew master, Thomas relocated to be at the center of the brewing
 hotspot. The couple has been involved in the restaurant industry for decades, and they actually met at a local restaurant near the Dallas Cowboys’ stadium. 



 Originally from the DFW Metropolex, Thomas and Stacey both grew up eating at Dickey’s Barbecue Pit. In fact, Thomas’ parents have been going to the same Dickey’s every Wednesday for 40 years.


 “Charlotte is a great barbecue city,” Stacey says. “This city’s barbecue focuses mostly on pork, so we are one of the only barbecue restaurants to serve good brisket.” All generations of the Hart
 family love Dickey’s, even down to the youngest child. Every time the family visited Texas, they had to stop at their favorite Dickey’s to get a taste of their hometown. Eventually, Thomas’ father
 suggested that the couple open a Dickey’s Barbecue Pit in Charleston, as the city was missing a great Texas-style barbecue place. The rest is history! Stacey opened the store in 2013 and has been
 doing excellent business ever since.


 The store in Charleston is located in a corporate part of town, and Stacey spends a lot of time catering to local businesses and bringing food to construction workers in the rapidly growing
 business park. “The bounce-back catering cards work wonders for our store. We see a lot of repeat business from secretaries and pharmaceutical reps that host frequent caterings, and the discount
 cards have made loyal guests out of these catering jobs, both professionally and personally.” Catering accounts for 22% of the store’s business, and Stacey uses community marketing tools regularly
 to continue to build her business.

Real Talk with Real Owners - Stacey Hart of Charlotte, NC

It takes a bold entrepreneur to open a barbecue restaurant near Austin, Texas, but Amish Patel is the right person for the challenge. Born in a
family of business owners, Amish is a veteran franchisee in California, Florida and Texas.


 Amish started his franchising career shortly after college with a well-known ice cream chain. After the economic downturn of 2008 and 2009, he left California to get involved with a different food
 service company in Florida. Eventually he and his investment partner decided to make the move to the Lone Star State to take advantage of the growing economy. They decided on Dickey’s because of
 the rapid growth and excellent food quality.


 “Austin knows great barbecue, and we relish the competition,” Amish says. “With Dickey’s marketing support, the stores in this area have been successful by using all the community marketing tools
 available to them. Dickey’s makes it easy to be successful. All I have to do is follow the road map.”


 With three stores in the area, including one in San Antonio, Amish has grown his business through catering. He caters for local schools and businesses, but his biggest catering win was with the
 Austin Film Festival. The festival hosted over 1,000 film producers and directors in 26 theaters. He also catered the Texas Railroad Commission Fundraiser, in which he sold barbecue sandwiches in
 front of the state capitol, donating $2 of every sale toward the fundraiser.


 Reaching out to the community using Dickey’s marketing tools has made Amish successful in the most competitive barbecue scene in the state. With catering at an astonishing 52 percent, it is clear
 that the system works!

Real Talk with Amish Patel of Sunset Valley, Kyle, and San Antonio

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.

Real Talk with Matt Jensen of West Valley and Farmington, UT

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 In the western town of Pendleton, OR, rodeo and barbecue go hand-in-hand. The Pendleton Round-Up hosts one of the largest rodeos in
 the world, and beyond the town lay farming communities. Slow-smoked barbecue is a perfect fit in this community. 
 


 Owner/Operator Shawn Pace began his career in barbecue when he had the opportunity to use a family-owned rental space. After
 searching for the perfect restaurant franchise, Shawn chose Dickey’s because they were growing at a rapid rate and had great support for its owner/operators. 
 


 “The best part about being in the barbecue business is
 all of the happy customers,” Shawn says. “I love that people want to come to our restaurant and love the experience they have.  The staff is like a big happy family and the customers are our
 guests.” 
 


 The
 small town community has been great for Shawn and his family. He is a part of multiple clubs and sponsor numerous events in the community. He has leveraged this community visibility into community
 marketing and catering opportunities. His catering sales have grown to 22.4% using these brand tools.

Real Talk with Real Owners - Shawn Pace of Pendleton, OR

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 Eight years ago M.J. Breaux took over the first Dickey’s Barbecue Pit franchise in Mesquite, Texas. He knew that, with every
 barbecue competitor within a couple miles, he had his work cut out for him in operating the legacy store. But after 11 years in corporate America, he was ready for the challenge.

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 Eight years ago America had not yet encountered the recession, and M.J. faced difficult days throughout the mid 2000’s. He fought
 through hard times using Dickey’s proven success model, focusing on driving the business using the tools he gained in Barbecue University and Community Marketing. Today the store stands proudly as
 a top 10 high volume store with catering at 19.2%.

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 “The brand is 10 times larger now than when I bought in,” M.J. says. “The most important thing for franchisees to understand is that
 we are partners. We won’t agree with everything, but there is an opportunity for dialogue that has increased more and more and more over the years, from purchasing to marketing.”

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 Today, M.J. owns another store in Wylie, TX whose revenue has increased 20% since he acquired it seven months ago. He and his family
 of eight are truly passionate about the art of great barbecue. In fact the three-year old triplets’ first word was “Dickey’s”.

Real Talk with Real Owners: M.J. Breaux of Mesquite and Wylie, TX

&nbsp; &nbsp;Formerly an Executive Pastor at mega-churches throughout the Midwest, Jay Rhodes has always loved Dickey’s Barbecue Pit. He decided to move back home to central Pennsylvania, where there were not as many opportunities to work in his chosen field.&nbsp; He decided, “If I can supervise dozens of pastors and more than 100 ministry program leaders, surely, I could run a restaurant.&nbsp; So I bought a Dickey's.”&nbsp;With few truly authentic slow-smoked barbecue restaurants in the area, Jay was ready to bring the flavors of his second home, Dallas, to his original hometown.With catering a whopping 24 percent of his business, it is obvious that Jay has worked hard to integrate into his community. He actively supports his alma mater, Penn State, through their fraternities, sororities and nonprofits. He donated 1,300 sandwiches lasts year to the student blood drive and he serves on the local board of directors of the Nittany Co-Operative, consisting of 27 non-profits, 41 fraternities, 23 sororities, and nine student clubs. Additionally, his store supports the Red Cross and won an award as one of the leading businesses that supports the organization in Central Pennsylvania.&nbsp;Jay has worked hard to build success as a franchisee, but also appreciates all the support from the Dickey’s Home Office. “I love coming to my store every day,” Jay says. “I love the Dickey's Standards, as they are here to help me.&nbsp; I love the Dickey’s Home Office staff as they help me resolve problems, and I appreciate marketing as I have seen how their efforts have driven sales in my local store.” Jay plans to continue to spread the love throughout Pennsylvania, as he has just signed another franchise agreement and is currently in negotiations for a third store.

Real Talk with Dickey’s Barbecue Pit Owners in PA Locations

Although Loveland and Fort Collins, Colorado are very close geographically, they are completely different communities where Rex Schweers owns and operates two Dickey’s Barbecue Pit locations. Rex has integrated into both communities using tried and true community marketing tools and good, old fashioned quality food.&nbsp;Having worked in marketing and sales for barbecue smokers, Rex brought quite a bit of expertise into the barbecue business, although he had never worked in a restaurant prior to opening his franchises. When he and his wife Brenda, formerly a healthcare professional, decided to start their own business, they went with a brand that has over 70 years of experience in a proven business model. The brand’s experience not only with its signature slow-smoked flavor, but marketing and training models, attracted Rex and Brenda to Dickey’s Barbecue Restaurants, Inc.&nbsp;Now that the Schweerses have two successful restaurants in Larimer County, they have increased community awareness by connecting with local nonprofit organizations. They support Community Kitchen, a local food bank, by providing free food for volunteers. They have also recently began hosting luncheons that benefit Realities for Children, a nonprofit that provides resources for children who are abused, neglected or at risk. The Schweerses have partnered with other local business owners to create a network that pays for the nonprofit’s administrative costs, ensuring that all donations go directly toward its beneficiaries.&nbsp;Through community marketing, catering and ongoing support and training, Rex and Brenda have successfully built solid communities around both their stores. In just over two years, they have developed first-name relationships with many regular guests. One gentlemen visits the Loveland store four times per week. “My favorite part of this business is the guests,” Rex says. “When people leave happy, promising to be back soon, it’s like music to my ears.”

Real Talk with Real Owners: Rex Schweers of Loveland, CO

Originally from Monterey Park, Kevin Vuu opened his firstDickey’s Barbecue Pit in April 2015 in Whittier. As a native Californian, hegrew up in a culture that values delicious, quality food.As a college graduate, Kevin became an IT systemsadministrator and worked for the city government. He did well in that business,but decided that he would rather operate his own business and work for himself.For almost a decade Kevin looked for the right businessopportunity. At first, he thought about opening his own concept and startingout solo, but after researching his options he realized that he would not onlyhave a safety net, but ongoing support on the franchise route by picking theright franchise partner. One day he walked into a local Dickey’s Barbecue Pitand knew this was the right opportunity for him.As a new franchise owner, Kevin is already starting to seehis efforts pay off. He opened less than six months ago and has already built aloyal guest following. “This community loves good food,” Kevin says. “We aremostly carnivores here! I’m grateful that the corporate office saw thepotential in this community and helped me find this location.”And speaking of the community, Kevin has already madehimself known through Dickey’s community marketing toolkit. He also donatedbarbecue caterings to local schools when they started the fall semester lastmonth and donates meals to the local fire department. He is an active member intwo Chambers of Commerce in surrounding cities. Kevin knows that community iskey to business and personal success, and he is starting to experience thatsuccess. He is already planning to open two more stores in Cypress andLakewood!&nbsp;

Real Talk with Real Owners: Kevin Vuu of Whittier, CA

Amberly Patrick is a Texas girl with Texas roots, so it only makes sense that now she is serving Texas barbecue.Born in Fort Worth and raised in Corsicana, Amberly spent her adult life mostly in Dallas. She worked as a dental hygienist for 20 years in Dallas, where she formed great relationships with her clients. Her story is different than many entrepreneurs who knew from the beginning that they wanted their own business. Amberly’s arm began falling asleep and she developed back and neck pain while on the job, so she knew she needed a new career.Meanwhile, one day Mr. Dickey came into her brother’s RV business. The met again at a Dallas social club, and the rest is history. Amberly and her brother Jarrod are now co-owners of their own Dickey’s Barbecue Pit in Cleburne, Texas.In her new small – town home, Amberly is very active with the Chamber of Commerce and local schools. She uses her community marketing tools to engage with the community, who loves good old fashioned Texas barbecue. She has provided a great place for the locals to hang out and visit, while enjoying delicious slow-smoked meats and home – style sides. Amberly says, “My favorite part about the barbecue business is the meat. I smoke it myself and always make sure it’s absolutely perfect for my guests.” With a loyal staff who have been with her since before the store opened, Amberly has built a community out of her second career.

Real Talk with Real Owners: Amberly Patrick of Cleburne, TX

At age 10, Chad Manivanh, his parents and his six siblings moved from Laos to America. They came to pursue the American Dream, knowing very little English.After settling in California, Chad’s parents worked several jobs to support their family, and the principle of working hard to achieve success stuck with Chad throughout his life. After graduating high school, he was able to attend college at Brigham Young University, which launched him into a long-term business career.Chad worked hard as a retail manager and eventually moved to the real estate business. Prior to attending college, Chad spent two years in Dallas where he tasted his first Dickey’s meal. He fell in love with the slow-smoked flavor and home-style sides. Eventually settling in Washington with his wife and children, he decided it was time to own his own business.&nbsp;Chad is now living the American Dream in the town of Everett, where he is very involved in his community and caters all types of events. He recently donated a back-to-school catering for local teachers, and regularly connects with event venues using community marketing tools. He also caters Special Olympics events. One of Chad’s favorite tricks is to turn box-lunch caterings into full-service out of good will. As a result, he has school sports teams coming to his store from Canada to Portland. With catering at 27%, Chad is certainly doing something right.

Real Talk with Real Owners: Chad Manivanh of Everett, Washington

&nbsp;Skyler’s management team left to right: Skyler Jones, Amber Curtis, Kat Bowden,&nbsp;Jenny Hughes, JJ Balderas, Keith Jones&nbsp;For Skyler Jones, Dickey’s Barbecue Pit is a family affair. After living in Texas for 14 years, Skyler and his father knew they needed to bring slow-smoked barbecue to their new hometown of Boise, Idaho. The father - son team now have three Dickey’s stores in the area, in addition to a family-owned storage facility business.&nbsp;&nbsp;A Brigham Young graduate in entrepreneurship and business management, Skyler always knew he wanted to start and grow his own business. After attending Dickey’s 4-week long training program at the corporate office, Barbecue University, he knew he was on track for success as a multi-franchise unit owner/operator.&nbsp;Skyler and his father Keith are well-connected in the community, serving in their local church and making a practice of helping others. They have met many new friends through their service, who have now become loyal customers. “I enjoy selling food that I love to eat, and I love working with great people,” Skyler says. “My team is fantastic and we are building a tasty reputation in the Boise area.”&nbsp;

Real Talk with Real Owners: Skyler Jones of Garden City, Idaho

A native Texan, Ryan Curtis is no stranger to slow-smoked barbecue. Having built a career in the restaurant industry, it made sense for him to make his next career move into franchise ownership.&nbsp;Ryan now owns five Dickey’s stores throughout central Texas, and he knows first-hand that the Dickey’s community marketing model works. He recently took over a store and quickly &nbsp;implemented the community marketing tools. Little by little he started to see a positive change. Less than a year later, his monthly sales had increased by 33 percent and he had earned some big catering clients. Community marketing worked wonders for sales but also allowed Ryan to forge relationships with now loyal guests.&nbsp;These days you can catch Ryan running between all his stores in Texas and fitting in time to do some fun catering events such as the Mud Run and a local factory holiday party for over 3,500 workers. “I love the people and the pace,” Ryan says. “Everyone has a different personality with different needs and preferences. I get to meet new people every day, which challenges and motivates me to always be learning.”&nbsp;

Real Talk with Real Owners: Ryan Curtis of Abilene, TX

What are your big plans for Labor Day? Some folks love to visit their nearest lake or beach to soak up the last rays of summer, while others plan their last fun-filled adventure before fall sets in. Or, maybe it’s just to stay home and finally clean out that garage and get the yard work done. Or, how about hosting a backyard barbecue and taking it easy while everyone else battles the crowds?

No matter what type of plans you have, Dickey’s Barbecue Pit has you covered.

Here are our top ten ways you can make Labor Day weekend hassle-free and much more delicious.

Skip the grill, get Dickey’s takeout.
You know you’re dreading the moment you light up the grill, only to find you’re out of propane. You go to the store and purchase a huge tank, come home to set it up, then stand outside in the late-summer heat over the flames all afternoon. Not our idea of a good time.
Why not skip the grill and get delicious barbecue made fresh when you order? Our online ordering option ensures you spend your precious time relaxing and enjoying the weekend.

Our pulled pork sandwich is the perfect grab-and-go food for busy holiday travelers.
Each sandwich is made hot and ready to eat in under two minutes.
Rushing home from that epic road trip? You’ve got time for a delicious pulled pork sandwich.

Don’t forget to purchase a Big Yellow Cup with your Dickey’s lunch.
Keep the cup and fill with your beverage of choice when you’re out at the pool. No glass allowed? No problem.

Stuck hosting the kids’ sleepover?
We’ve got dinner covered with a family pack. Two meats, three sides — even the pickiest kids will be happy. Don’t forget to add a brownie for an extra holiday treat!

If you just have to throw some ribs on the grill yourself, get a little help from your friends at Dickey’s.
Our famous Rib Rub can be purchased at any Dickey’s store. While you’re there, go ahead and pick up some signature Brisket Rub and Foo Foo Powder. The next time you’re ready to grill, you’ll have the zing on hand.

Going to a potluck party?
Grab a 10-pack of our delicious buttery yeast rolls at a Jewel-Osco or Brookshire Brothers store near you. No baking required, just heat and they’re ready to eat. There’s nothing better to mop up that last bit of sauce on your plate.

Throw your own end-of-summer bash using the tried and true recipes from Mr. Dickey’s Barbecue Cookbook – Recipes From A True Texas Pit Master.
Order a cookbook here and go all out, Dickey family style. Our favorite is the smoked brisket queso dip.
Did you know that you can meet Mr. Dickey himself and get an autographed copy of his signature cookbook? Stay tuned for upcoming events near you.

Get sauced!
Barbecue sauce, that is. Dickey’s signature sauce goes well on any type of meat. But why stick to meat when you have vegetables that need flavor, too?

It’s the last holiday of the summer, so go all out with a catered affair.
Dickey’s barbecue is easy and affordable for large groups of any size. Call your local store or order online. Either way, Dickey’s is happy to bring the party.

Last but not least, celebrate the history of Labor Day with us.
Labor Day became a federal holiday in 1894 to reward American laborers for their hard work.
In 1941, 47 years after the first Labor Day, Travis Dickey opened his first barbecue stand in Dallas. The Dickey family has labored in the restaurant business for the last 74 years, bringing their signature family recipes across the nation and looks forward to celebrating with you this holiday weekend.

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