For media requests or inquiries, please email Dickey's Barbecue Pit Media Relations Team at: 

Includes a list of locations, fun facts, milestones and other company information about Dickey's Barbecue Pit.

Baker bar with potatoes and all the fixings

Press Contact

Press Kit

Media Inquiries

Hot off the pit! Here’s where you’ll find Dickey’s latest news!

Blog

Bonnita and Joe Pena have one ambitious son. Since he was in grade school, Michael planned to own a restaurant.&nbsp; At 24 years-old, he already had half the money saved and was ready go for it. Joe and Michael were both working in&nbsp;oil and gas in Fort Worth and they frequented a nearby Dickey’s Barbecue Pit.&nbsp;

&nbsp;“We chose Dickey’s Barbecue because of the support,” said Bonnita.&nbsp; “If I have questions someone will give me an answer within in the ho
ur. Dickey’s Barbecue always has someone who can help us when it comes to running our restaurant.”&nbsp;&nbsp;&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;
The Pena’s opened their restaurant in West Virginia. They know being successful is a team effort and have relied on Dickey’s for support when needed. They use the Marketing Department regularly to support their community efforts with the local college, Fairmont State University where the Penas sponsor the hospitality room and the halftime shooting contest.
“I love the marketing department,” said Bonnita. &nbsp;“If I need something created for our sponsorships or other marketing efforts, I can expect it to look professional.”&nbsp;

Brand Champions: Bonnita, Joe and Michael Pena

&nbsp;
The good folks over at KCFoodGuys.com want to settle this once and for all.&nbsp; It’s Selection Friday, the biggest BBQ Lunch day of the week and KCFoodGuys.com has seeded a 64 team BBQ bracket to decide the 2015 KCFoodGuys.com Ultimate KC BBQ champion…….And Dickey’s Barbecue made the cut. We’re in it to win it.
There are no rules and no criteria other than to answer the question: “Who is #1?” You can base your vote on taste, cost, convenience, prestige, flavor…anything you want. Just like the NCAA tournament, when a team from the East Coast randomly get sent into the Western bracket, there are a couple minor exceptions with our regions
Check back next week at 1pm on the 19th, 20th, 21st, &amp; 22nd to see who advances to the sweet 16.
<a href="http://www.kcfoodguys.com/march-madness-the-ultimate-kc-bbq-tournament/">http://www.kcfoodguys.com/march-madness-the-ultimate-kc-bbq-tournament/</a>
&nbsp;

March Madness: Barbecue Bracket

John Lockett spent 23 years serving in the United States Air Force before pursuing his dream of owning a business. After visiting the Dickey’s Barbecue Pit location in Meridian, MS where he was stationed as the Commander, 248th Air Traffic Control Squadron, John was sold and opened his first Dickey’s Barbecue Pit location in D’Iberville, MS in the summer of 2013. Today, John also owns locations in Gulfport, MS and Daphne, AL with plans to open his fourth in Mobile, AL in May.
“Both Mississippi and Alabama love barbecue – our smoked Texas-style flavor and family friendly environment is a hit,” said John. &nbsp;“When researching, I knew Dickey’s Barbecue would be a hit down here plus it offered a great model that was well branded with the right systems in place.”
John appreciates that Dickey’s Barbecue Pit is still family-owned and is excited to have Mr. Dickey in his stores.
“I love having Mr. Dickey in town, it’s great to have the founder in your town, and I take a level of pride showing off my locations,” said John. “Dickey’s Barbecue provided me an opportunity that may not have been possible otherwise to make the transition from the military to business owner.”
John does more than just sell great barbecue. He knows how important it is to be involved in the community by providing to local initiatives and creating partnerships with the local community. This has helped in the success of his store and specifically his caterings. &nbsp;
“Every time we do a catering we try and knock it out of the park,” said Lockett. “That’s one of the key ways to keep people coming back. We also know the importance of building relationships within the community, particularly with our schools, churches and industry partners to help make our community just a bit better tomorrow than it is today.”&nbsp;
&nbsp;
&nbsp;
&nbsp;

Brand Champion: John Lockett

Dave &amp; Debra Haakinson are the perfect business partners. Combined, the couple has over 60 years of restaurant experience. Debra has a knack for marketing and engaging with guests, while Dave is focused on operations and financials. Prior to opening their store in Irving, Dave was an Area Director for Dickey’s Barbecue for two years.

“The store in Irving became available and a light came on in my head -- I wanted to own my own store,” said Dave. “After working for&nbsp;corporate, I knew it was an opportunity I couldn’t turn down and we’re happy we didn’t because it’s far exceeded our expectations.”
Dave had always wanted to own his own restaurant and knew from his time directing Dickey’s Barbecue Pit locations throughout his territory in West Texas and the Midwest what a successful store could look like when Dickey’s systems were utilized.
“I knew from my time being an Area Director that I was buying a system not a restaurant. My wife and I were convinced the system worked,” said Haakinson. “It’s really not a hard concept. When the system is implemented correctly a store is successful.”
Catering is huge for the Haakinson’s location due to Irving being a hub for businesses, particularly call centers. Their involvement with the Irving Chapter of the National American Business Clubs (AMBUCS) also connects them with business leaders in the area while allowing them to give back to their community.&nbsp;

Brand Champion: Dave & Debra Haakinson

It’s been a rough winter – we hope Spring is right around the corner.&nbsp; But just in case, you can’t hibernate any longer Dickey’s is here to combat the winter blues by providing slow smoked and delicious barbecue. We have the perfect options for you and your office to stay warm.
Snowpocalypse Office Party (100+ people) 
Full Service - Our friendly on-site staff will come to you&nbsp; with your choice of 2 meats, 3 sides, buttery rolls, barbecue sauce, relish tray and paper ware.
Informal Winter Powwow &nbsp;&nbsp;(10+ people) 
Delivery Buffet – You still don’t have to brave the cold because we include 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.
Frosty Work Function (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 <a href="https://www.dickeys.com/catering">www.dickeys.com/catering</a> 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;&nbsp;

Make the Most of the Last Days of Winter

<img alt="" src="/assets/pictures/Screen%20Shot%202015-02-20%20at%205.29.45%20PM.png"/>Gina Young was a stay-at-home mom when she discovered Dickey’s Barbecue Pit in Washington. With her children in school, Gina wanted to pursue her own business and thought Dickey’s Barbecue Pit would be a perfect addition to her home in Olympia.
“Dickey’s Barbecue offered me the support and guidance I was looking for in a franchise,” said Gina Young. “When I decided to open Dickey’s Barbecue, it was like my family grew and I was now a member of the Dickey’s family.”
Gina is strict about the standards and nothing leaves her store without being A+ Barbecue. She’s in her store at least 50 hours a week which has made her a brand champion.
“I wouldn’t be here without the amazing franchise and area directors at Dickey’s Barbecue,” said Gina Young. “The restaurant business is crazy and I can get ahold of them 24 hours a day.”
Gina also knows being involved in the community is key to the success to her business. She can’t get her car washed without being recognized. Although Gina supports numerous organizations, Big Brothers Big Sisters and local fire departments are close to her heart. She offers a discount to uniformed officers and fire fighters.
“My favorite part about the barbecue business is being a part of the community and getting to know all my regulars,” said Gina Young.&nbsp;

Brand Champion: Gina Young

We just hit 100,000 likes - which means there's 100,000 people who now speak barbecue, and that's kind of a pig deal.
This video is our way of saying THANKS, good things come to those who eat barbecue.
&nbsp;
&nbsp;
&nbsp;
&nbsp;
&nbsp;

100 Grand Fans!

John Clark spent 25 years climbing the corporate ladder in manufacturing before landing his dream job of owning a Dickey’s Barbecue Pit. When John moved to Texas over ten years ago, Dickey’s Barbecue was one of the first places he tried and he fell in love with the barbecue.
“The Dickey’s Barbecue franchise gives you a leg up by having the support and backing of a national brand,” said John Clark. “I knew Dickey’s had a great tasting, consistent product that people would love and all of the support open my own restaurant.”
Following his retirement in Texas, John and his wife wanted to be closer to his daughter and family in Tennessee. He opened his Dickey’s Barbecue Pit in Brentwood, a town outside Nashville, in June 2014. Clark’s daughter and son-in-law assist in marketing for his location. Today, John boasts sales with a catering percentage of nearly 25 percent.
“Dickey’s catering option is great and I don’t let a guest leave my restaurant without letting them know we cater,” said John Clark. “I make sure they leave with a stack of menus and my business card.”
John is a true brand champion and tells everyone who will listens about his love of the brand.
&nbsp;“I knew once everyone gave us a try and saw the quality and unique flavor we bring, the word would quickly spread,” said John Clark. “One day I predict Dickey’s Barbecue Pit locations will be on every corner of Nashville.”&nbsp;

Brand Champion: John Clark

Late to plan your Valentine’s Day celebration? Don’t panic- plan a delicious meal that will smoke the heartstrings of your Valentine on this special holiday. Nothing says ‘I love you’ quite like a meal you put your heart and soul into creating.
Barbecue is the perfect meal because after you prep the meat of your choice, you have plenty of time to get the other Valentine’s Day essentials done. This includes red roses, candlelight, chocolates and dim lighting – all necessary for a romantic evening. We thought we’d help you with the barbecue part because we know you’ll have your hands full. Ribs are the quintessential romantic dish and we’ve shared a Dickey’s favorite from <a href="http://www.amazon.com/Mr-Dickeys-Barbecue-Cookbook-Recipes/dp/1455616869">Mr. Dickey’s Barbecue Cookbook</a>. You know you love someone when you can eat ribs in front of them.
&nbsp;
Pork Ribs with Sweet Barbecue Sauce
Yields one rack (11 to 13 ribs)
Smoking Temperature: 270 to 295 degrees F
Smoking Time: 3 to 3 ½ hours
Kindling: Hickory Log, quartered
&nbsp;
1 rack St. Louis-style pork ribs
3 ounces Rib Ticklin’ Rib Rub
Sweet Barbecue Sauce (see recipe)
&nbsp;
Place some kindling and a few pieces of newspaper sprinkled with canola oil inside your firebox and light.&nbsp; Once the flame burns steadily (in about 3 to 4 minutes) add a hickory log and bring the temperature inside your smoker to between 270 and 295 degrees F.&nbsp; (Make sure your thermometer is calibrated)
Sprinkle Dickey’s Rib Rub over the entire rib rack and use your hands to rub it in.&nbsp; Place the ribs bone-side down on the smoker.&nbsp; This will allow the smoke to channel under the ribs and achieve an overall smoked flavor.
Place a foil loaf pan full of water in the smoker as close to the firebox as possible.&nbsp; Replenish the water in the pan as needed.
While maintaining a temperature between 270 and 295 degrees F, smoke the pork ribs for 3 to 3 ½ hours.&nbsp; Be sure to check your temperature, adjust the vent, or replenish the wood every 20 minutes during the smoking time.&nbsp; Do not flip, turn, or poke the ribs with a fork at any time during the process.
I suggest performing what’s called a “break test” for doneness.&nbsp; Grab the rib rack with a pair of tongs.&nbsp; If they immediately begin to “break,” (not bounce) they’re ready.&nbsp; If they are still “bouncy” let them smoke for another 20 minutes.&nbsp; Once all of the ribs have passed the “break test,” remove them from the smoker, set aside and let them rest for 5 to 7 minutes.
To cut and serve, flip the ribs bone-side up to get a cleaner cut and allow the bones to be more visible. Make a clean cut between the bones.&nbsp; You should get 11 to 13 ribs from one rack.&nbsp; Flip the ribs over and glaze them with Dickey’s Sweet Barbecue Sauce and serve hot.

Nothing Says Love Like Barbecue

After serving 30 years in law enforcement and retiring from the Florida Department of Law Enforcement, Ron Dykes and his wife Charlotte, a former financial institution manager, were ready for their next adventure.
“One of the reasons we went the franchise route is because we wanted the backing of a brand -- Dickey’s has an existing model that works,” said Ron Dykes. “The brand offers someone to work with hand in hand, they even helped with the development and financing.”
With no restaurant experience, they tapped the skills of their daughter, Ashley who brought tons of operations experience from her years in the restaurant industry.&nbsp; Ashley’s husband Tim also joined the team with restaurant experience of his own. Running the business as a family has proven to be beneficial, labor is at 11% year-over-year and sales are up 19%.
“We were the first in this area of Florida and no one knew who we were,” said Charlotte Dykes. “Dickey’s marketing expertise really helped us get the word out – they know so much about radio and print advertising that really helped us get going.”
The Dykes opened in the middle of the recession, much of the planned construction around their restaurant including a hospital and housing development didn’t materialize as quickly as hoped. They knew catering would help the business, keeping labor low and running an efficient business.
&nbsp;“We are proud to be a family run and family focused business,” said Ron. “You should see our restaurant on Sundays – it’s packed with families just like ours.”
In April, the Dykes will celebrate their fifth anniversary with a special anniversary event where one lucky guest will go home with a new TV. After years serving in law enforcement, Ron is also looking forward to getting involved with Dickey’s new foundation, Barbecue, Boots &amp; Badges in the Tampa area.&nbsp;

Brand Champions: Ron and Charlotte Dykes

Make Barbecue your Valentine this year
Valentine’s Day is around the corner and many of us are still lookin’ for the perfect Valentine. But, if you want a Valentine who will reciprocate your love -- look no further than smokin’ hot Barbecue. &nbsp;
<ol>
 <li>Barbecue brings people together.&nbsp; The sheer animal magnetism makes everyone want to join the party. No swiping past this Tinder date.</li>
 <li>It smells delicious. Let’s be honest, you’ve never been around the Barbecue and not been completely intoxicated by the pleasant aroma all around you!</li>
 <li>Barbecue is up for anything. Nobody wants a boring Valentine and you sure won’t have a dull moment with Barbecue gets everyone fired up…pool parties, sporting events, birthday….Barbecue loves them all.</li>
 <li>It has a traditional side. No one understands traditions and family quite like barbecue. Barbecuing has been around forever and has been a staple at American holidays. Can you remember a Memorial Day or 4th of July you didn’t eat barbecue? I hope not!</li>
 <li>It’s pretty dang good lookin’. When Barbecue gets ready for a night out, they are the hottest date at the party. They can add some smokiness to any occasion!</li>
</ol>

Bow Bow Chicka Wow Wow!

5 Reasons to Make Barbecue Your Valentine

<img alt="" src="/assets/pictures/Bob%20and%20Barb.jpg"/>
As a retired Air Force Colonel, Bob Rusnak understands success.&nbsp; He and his wife Barb, were looking for their next adventure when they stumbled on to the business opportunity at Dickey’s Barbecue Pit.&nbsp;Today, they are multi-unit operators in the Colorado Springs area on the cusp of opening their third location later this year.&nbsp; That makes three new stores in just three years with impressive sales to back it up.
“We briefly considered retirement and then decided to explore restaurant franchises,” said Bob Rusnak, multi-unit franchise owner for Dickey’s Barbecue Pit. “We looked in to veteran friendly franchises and were impressed by the business model, food quality, and franchise opportunity at Dickey’s Barbecue.”
With increased month to date comp sales of 3.5%, catering at 18% and month to date labor holding steady at 13%, the Rusnaks are seeing impressive brand momentum.
&nbsp;“We find so much satisfaction in growing our business,” said Rusnak.&nbsp; “Part of the passion is servicing the guests and keeping the brand growing. You wouldn’t believe how many times guests ask us if we will open stores in their neighborhood.“
Their passion in growing the Dickey’s brand has been contagious.&nbsp; They are regular guests on KZNT 1460 Newstalk with Mike Boyle sharing tips on the art of great barbecue with Saturday morning fans.
In addition, they participate in the Pike’s Peak Summer Reading Program by providing “Be my Guest” cards to local children.&nbsp;Last year they gave away over 15,000 cards to elementary students who worked hard to reach their reading goals. They also support local sports programs like Air Force Academy Football games and Mixed Marshall Arts fights in their area.
“The best piece of advice I can give any new franchise owner is to be in your restaurant every day and get to know your guests,” said Rusnak. “I think we are successful because we truly care about our guests and our business -- It’s also so important to meet the community and give back.”

Brand Champions: Bob & Barb Rusnak

At Dickey’s we love helping our local communities! That’s why our new foundation, Barbecue, Boots &amp; Badges, is so exciting.&nbsp; Barbecue, Boots &amp; Badges is a foundation committed to leaving a footprint on the communities we serve by providing funding and resources to law enforcement, firefighters and their families. The new charity slogan signifies what we hope to accomplish by, “Serving Those Who Serve Us.” 
<img alt="" src="https://www.dickeys.com/assets/pictures/Chips-Promo.jpg"/>
 
Along with our new foundation, Dickey’s Barbecue is announcing the national roll-out of our new line of potato chips. A percentage of each bag sold will benefit Barbecue, Boot &amp; Badges. Guests can try the new chips and give back to their local law enforcement and firefighters starting&nbsp;March 1&nbsp;when the chips are available nationwide!
The artisan crafted potato chips come in three bold flavors you’ll be craving:
Original&nbsp;– Thin cut potato chips with a simple, traditional flavor that pairs perfectly with slow smoked barbecue.
Barbecue&nbsp;– Flavored with the same special blend of spices used in Dickey’s famous barbecue sauce that has been passed down for generations.
Jalapeno Cheddar&nbsp;– For those who like a bold kick of spice, fresh jalapeno flavor with a tangy cheddar finish.
Dickey’s new chips will even include a way to give back to Barbecue, Boot &amp; Badges with a special QR code on each bag. Grab a bag next time you’re at your local Dickey’s Barbecue Pit and help us “Serve Those Who Serve Us.”&nbsp;

A little bit sweet and a little bit salty

Beer.&nbsp; Ribs.&nbsp; Alone they are pretty darn good.&nbsp; But, together…they are a winning combination that’s hard to beat. Beer has a knack for perfecting our most endearing comfort foods. You wouldn't pair hot dogs or hamburgers with wine, would you?&nbsp; Mostly no. &nbsp;But the king of cold ones maintains a particularly fond relationship with barbecue. Basically they go together.
Beer's bubbly brightness cuts through barbecue's pit fire and spice while&nbsp;refreshing and recharging the palate. At the same time, its complexity can balance the layers of flavor in any slab of meat. &nbsp;Let’s start with Ribs.
When pairing ribs with beer, you want malt-forward beers that have a sweet, or roasted, flavor. You don’t want a beer that’s too bitter, because that can eliminate the delicate flavors in the meat. Our ribs are sprinkled with the Dickey family’s&nbsp;<a href="http://www.goodecompany.com/goode-company-rib-rub.asp">rib rub</a>&nbsp;then Hickory-smoked until tender. A full-bodied malt beer like a dark lager couples perfectly with the smoky flavors of juicy pork ribs because of the slightly sweet, rich caramel flavor of the beer.
If you’re picking up ribs&nbsp;to go&nbsp;or ordering them online (order.dickeys.com), consider swinging by for your favorite brew.&nbsp; &nbsp;
&nbsp;

Ribs + Brew = Perfect Couple

<img alt="Dickey's Barbe, Roland Dickey Jr." src="https://www.dickeys.com/assets/pictures/dickeys.jpg"/>
Why do you think barbecue is so popular across the country?
Everyone loves barbecue.&nbsp; There’s just something about sharing a plate of ribs and a cold one that brings people together.&nbsp; Barbecue is comfort food that connects with guests’ back to basics mindset.&nbsp;
People may be busier these days but they still want wholesome, quality foods that they feel good about serving to their families.&nbsp;
So, are you still planning on global barbecue domination?
You know it! Dickey’s Barbecue Pit is taking barbecue mainstream and doing something that no other brand has done before – taking barbecue to a national audience and eventually international.&nbsp;&nbsp; We’re taking the southern tradition of barbecue across the country and guests love it. And, we’re winning over hearts, minds and taste buds from California to Virginia and most places in between.&nbsp;&nbsp; &nbsp;We opened over 100 new Dickey’s Barbecue Pit locations in 2014 and plan on doing the same in 2015 – bring us much closer to barbecue global domination.
How do you keep a 74 year old brand original?
We may be a 74-year-old brand, but we definitely don’t act like it.&nbsp; Preserving the authenticity and history of our brand is very important to us. But, we put that same emphasis on innovation. We’re always looking for better ways to serve our guests. We have many new ideas to add to our already rich history such as our new restaurant designs coming soon, online and text ordering options, catering hotline, sustainable packaging and healthy menu items.&nbsp;&nbsp;
Why do you think it’s so important that Dickey’s is still family-owned?
My grandfather started Dickey's Barbecue Pit in 1941. &nbsp;He was a true Texas character blessed with the gift of gab and the love of real slow-smoked barbecue. Dickey’s Barbecue Pit has always been a true family operation with my grandfather working the block and Miss Ollie Dickey serving sandwiches.&nbsp;
But, my dad and uncle really put us on the map. My dad started our catering business by pounding the pavement.&nbsp; He loved meeting new people and introducing them to great barbecue. That same entrepreneurial spirit is still at work in all of our restaurants today. I’m so proud to be the third generation fortunate to be part of such a great concept and a true American success story. &nbsp;My family built Dickey's Barbecue Pit the old fashion way, by winning one guest at a time and I’m so proud of that legacy.&nbsp; I hope guests can feel that passion!&nbsp;

Press Room