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After a long career as senior operations manager for the Navy Exchange, Frank Ilderton of Panama City embarked on a new career as a franchise owner with Dickey’s Barbecue Pit. Having spent the last 15 years working in Hawaii, Frank had some idea of geographic amenities he might like.Frank recently opened his new store in Panama City Beach, and has already received critical acclaim in the resort town. He was just featured in <a href="http://www.newsherald.com/article/20150821/ENTERTAINMENT/150829847">Panama City News Herald</a>, where he was quoted several times and received an excellent review.Starting a business can be a daunting endeavor, a fact which our franchisees understand well. When Frank made the decision to start his business, he knew he wanted to open a franchise with a national brand that provided thorough support, from training to ongoing marketing initiatives. Frank found Dickey’s through Restaurant News, and was immediately impressed. He interviewed other franchise owners and his choice was clear. Now that he has graduated Barbecue University, Dickey’s four-week training course for owner/operators, and had an extremely successful grand opening, Frank is ready to thrive in the restaurant business. “My favorite part by far is my guests’ satisfaction with Dickey’s quality products and great taste, “he says. “I make it a point to be in the dining area and talk to each guest every day. It’s a great feeling to get their positive feedback and build that customer loyalty.”&nbsp;

Real Talk with Real Owners: Frank Ilderton from Panama City, FL

Serendipity in Tucson led to a lucrative business venture in Charleston for Brand Champion, Vedit Patel. While he was living in Arizona as a college student, he had the opportunity to visit a Dickey’s store. It was love at first taste when he sampled the delicious, slow-smoked brisket. Vedit knew then that Dickey’s would play a part in his future.Once he moved back to his hometown of Charleston, Vedit instinctively knew that there was no better place for barbecue than the southland. The southern hospitality of his community provided just the right setting for Vedit to become a new business owner.Since opening his store, Vedit has engaged his community by reaching out to local police and fire departments, continually supporting men and women in uniform. He has gotten encouragement and support from his franchise director, and appreciates all the tools given to newbies in the franchise business. “Being an amateur opening up a restaurant on your own is not a good idea if you have no experience how a store gets built,” he says. “But the strong support I have gotten from my franchise director has shown me that anything is possible. In few simple words:&nbsp; Strong brand, training programs, ongoing operations support, marketing assistance, and purchasing power.” &nbsp;

Real Talk with Real Owners: Vedit Patel from Charleston, SC

In the land of Disney, barbecue is hard to come by. Until Patrick Bradford and his business partner, Cameron Steinagel, came along, the city of Orlando was devoid of a Dickey’s Barbecue Pit.Having had a long career in chain restaurants, Patrick decided it was time to be his own boss. After looking at his options, he chose to open a Dickey’s Barbecue Pit because of the hometown ‘fast casual’ feel as well as the great support that Dickey’s offers its franchisees. From the start, he received guidance and a wealth of information from his franchise director, Kim Juda. He says, “A lot of what I’m doing is new to me, so it’s important that I have the right resources to help me. Kim is quick to respond to questions and concerns, and is proactive with her support.”Patrick is now thriving in the barbecue business. He loves interacting with the community and working for himself. But the best part for him is working the pit. He takes particular pride in the slow smoked goodness of quality, fresh meats.When he’s not slow smoking meat, Patrick can be seen supporting his local elementary schools. To celebrate the start of the new school semester, the store hosted a pulled pork sandwich eating contest between the principals of several local elementary schools. The event raised money for all the schools, and the winning principal won free catering for the school staff.Currently, Patrick owns two Dickey’s stores and is planning to open three more in the Orlando area. With the community support he has already received, he needs not ‘wish upon a star’ to become an even more successful owner/operator.&nbsp;

Real Talk with Real Owners: Patrick Bradford from Orlando, FL

This time of year is known as the “Dog Days of Summer”. With soaring temps and all the back-to-school stress, who has time to think about lunch?&nbsp;Lucky for you, Dickey’s has the answer to the lunch question: Order online, skip the line!&nbsp;Order from our selection of eight slow-smoked meats and home-style sides, come in to your friendly neighborhood Dickey’s for quick pick-up, and then enjoy a free ice cream on your way out! Don’t forget your Big Yellow Cup full of our signature sweet tea for the ultimate chill-out. Now, that’s a way to beat the heat!&nbsp; &nbsp;

Beat the Heat by Ordering Online!

John HumlTX-648Tyler, TXReal Talk with Real Owners – Dickey’s Barbecue Pit Tyler, TX&nbsp;“I have a history of barbecue, it’s always been a passion of mine,” John Huml says of his background. From humble beginnings, John built his career from the ground up. He started as a dishwasher and bus boy, then worked his way up to management in the restaurant industry. Eventually, he made the move to corporate America, where he worked in the mortgage business for about a decade.&nbsp;After the mortgage industry suffered to due to the economic decline, John decided he was done being a number and was ready to be his own boss. As luck would have it, he got a call from an old friend from the barbecue days. Serendipity turned into reality, and in January 2013, John and his wife Nikki opened their own Dickey’s Barbecue Pit in her hometown of Tyler, in East Texas. The combined experience in the restaurant and financial industries turned out to be the perfect combination for starting and owning a business.&nbsp;John is grateful for the training and support that Dickey’s offers its franchise owners, from the Barbecue University program and “on the ground” grand opening support to community marketing, IT assistance and more. He has used these tools in connecting with his community through charity events, including the Boys and Girls Clubs and the local police and fire departments.&nbsp;“My favorite part is the people. I get to visit with our regulars daily and I personally attend every catering event we book,” John says. “I’m very dedicated and hands-on when it comes to community involvement. I want us to be the very best that we can be.”&nbsp;

Real Talk with Real Owners: John Huml of Tyler, TX

<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 SkainsFlowery Branch, GAStore #1055After 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.“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.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.”&nbsp;

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 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 Champions: Tony & Angela Hayes – Dickey’s 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;

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