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

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

Real Talk: Brandon & Brandi Kosek of Council Bluffs & Bellevue

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

New research shows potential health risk for vegetarians

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

Real Talk with Kevin and Randy Daniel of South Lebanon, OH

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

Real Talk with Real Owners: Varun Arora and Bobby Desai of Troy, MI

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

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

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


Real Talk with Real Owners: Ryan McPeek of Rockford, IL

Owner/Operator Danessa Williams has the distinction of opening the first Dickey’s Barbecue Pit on a military base. A 16-year quick service industry veteran, she spent her entire career saving money
 to open her own franchise. She searched for the right fit and narrowed her decision down to Dickey’s because of the family owned and family friendly aspect, and because her town didn’t have
 anything like it.


 Danessa opened her first Dickey’s location in Lebanon, MO on land she had bought previously to fulfill her dream of owning a restaurant. A small town of 14,000,
 Lebanon got a Dickey’s even before bigger cities such as St. Louis or Springfield, a point that Danessa is especially proud of. Six years later she opened her second store on base in Fort Leonard
 Wood, MO.


 In daily operations of both stores, Danessa works hard to create a culture of respect and hard work. She uses community marketing activities to engage her
 community and Dickey’s ongoing training support to ensure her employees keep their focus on serving their guests the highest quality food and best experience possible. “The daily training videos
 are so helpful for everyone,” says Danessa. “Even after eight years, I still learn something new every time I watch. Dickey’s gives us a lot of great tools that help with daily operations, but the
 learning videos definitely make the biggest difference in my stores.”

Real Talk: Danessa Williams of Lebanon & Ft. Leonard Wood, MO

Last month one of Will’s stores hosted a Rib Raiser for Make-a-Wish Foundation. They were notified about a blind girl in their community who was suffering from a terminal illness. Her wish was to
 host a party for all her friends and family at Dickey’s.


 Will’s store arranged the party for her, reserving the space and providing the food. They hosted the party in the store, providing all the delicious barbecue free of cost. “As a local business
 owner I feel a deep responsibility to give back to the local community that supports me as a business,” Will says. Dickey’s has given me the opportunity to own this business and provided excellent
 marketing tools to engage with my community. With Dickey’s Rib Raiser marketing program, we have everything we need to hold these fundraising events so that we can support causes we care about.”


 The girl’s family and friends all enjoyed a wonderful time together over ribs, brisket and homestyle sides, while celebrating her life and love. She had an ear to ear barbecue sauce smile as she
 enjoyed her wish coming true at Dickey’s.

Real Talk with Real Owners: Will Carter of Lincoln, NE

<p class="MsoNormal" style="background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;">
 Having grown up in his family restaurant, Tom Emmons knows great food and knows how to run a restaurant. He played every part in the family’s Kansas City hometown diner, from washing dishes to
 waiting tables. Now, as a restaurant owner himself he remembers what his mom used to say: “If the police are your regulars, you’re doing it right.”

<p class="MsoNormal" style="background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;">
 Now with over four years under his belt as a Dickey’s Owner/Operator and another store in the works, Tom has plenty of first responders who have become loyal guests. He regularly takes food to
 police stations and sponsors charity activities for them and other organizations such as Boy Scouts and Girl Scouts.

<p class="MsoNormal" style="background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;">
 “My favorite part of working at Dickey’s is the people,” Tom says. “Because of community marketing activities, I have made many relationships with people in local businesses who have become loyal
 catering clients. It’s been a great benefit to have the resources that are there to guide where to go next.”

Real Talk with Real Owners: Tom Emmons of Mesa, AZ

Shinder Singh has a long history as a business owner, having owned gas stations, hotels and restaurants. He’s also currently a Firehouse Subs franchisee.. He chose to invest in a Dickey’s franchise
 because of the uniqueness of the concept and high quality of food.


 In the beautiful desert community of Palm Springs, California, there is no other Fast Casual barbecue option, so the community flocks to Shinder’s store to get their fill of authentic, Texas-style
 barbecue. Since it is a fairly small community, Shinder has many loyal guests who have become friends and Shinder’s store has become a great local hangout.


 “I partnered with Dickey’s because of the ongoing support that is provided from the home office,” Shinder says. “Community marketing enables me to increase my catering percentage and connect with
 the community. My store has also benefitted from Mr. Dickey’s visit and cooking segment on our local NBC station.”


 Shinder is proud of his team of Pit Bosses, Pit Masters and Pit Crew, and gives credit to his team-spirited and enthusiastic team for the store’s success.

Real Talk with Real Owners - Shinder Singh of Palm Springs, CA

In the Puget Sound area of Washington State, Dr. Thomas Driver is well known. Having spent 27 years as a Navy commander running military hospitals, he is commonly called “Doc” by friends and
 family. After retiring from the military he knew he wanted to be a franchise owner, which led him to Dickey’s.


 Thomas had always loved barbecue, but didn’t have many options available in his area. Dickey’s was a perfect opportunity because of the quality, slow-smoked flavor and its rapid growth nationwide.
 Now a three-store owner, Thomas has a new nickname: “Doctor Barbecue”. Using his contacts from the military, churches and local clubs such as Rotary, he has become a pillar of the community that
 people love and trust. There are two naval bases in the area, and Thomas offers a military discount. He also has a banquet room in his store in Port Orchard, where he regularly hosts church groups,
 families and local sports teams.


 “What I love best about the business is the ribs,” Thomas says. “But after that, I love all the support I get as a franchisee. I have made great relationships with the people in marketing and
 training. They are always willing to help me out in any way. My marketing manager even came to visit me not too long ago to see how I was doing. That just exemplifies how Dickey’s is all about
 great service.”


 The doctor is in, and he prescribes more barbecue!

Real Talk with Dr. Thomas Driver: Owner in WA’s Port Orchard, Poulsbo

Marc Cohen started his career as a chef in restaurants, hotels and even catering for NASCAR races. He worked in high-end venues in Las Vegas and fed people on racetracks all over the country. His
 first taste of barbecue came from third party vendors on the track, and he was hooked. He loved all the different flavor combinations available to make a truly special and unique barbecue, while
 staying authentic.


 He first learned of Dickey’s through his cousin, now business partner. Having lived in the San Antonio area for 40 years, he knew all about great Texas-style barbecue. The two went into business
 together and spent time researching different concepts. “We chose Dickey’s because it was well situated for growth, and we saw that there was a clear strategy in place,” Marc says.


<p class="MsoNormal" style="line-height: 115%; background-image: initial; background-attachment: initial; background-size: initial; background-origin: initial; background-clip: initial; background-position: initial; background-repeat: initial;">
Now, as an Owner/Operator, Marc attributes his success to the community marketing tools that Dickey’s offers all its franchisees. His favorite community marketing activity is dropping off family
packs at local businesses. “I will spend the cost of one family pack to get two new customers every time,” he says. “It shows we are going the extra mile.” He knows that the business doesn’t survive
without loyal customers, so he focuses on consistency and quality of all his products. That’s what makes Marc this week’s Brand Champion!

Real Talk with Real Owners: Marc Cohen of San Antonio, TX

A former accounting manager at a hedge fund, Carline Jefferson owns one of only four Dickey’s locations in New York State located on Long Island. When she got laid off from her corporate job, she
 decided she wanted something new and began looking at franchise concepts.


 Carline’s brother Lewis had been in foodservice management for 25 years, so the siblings paired up to form a business partnership and decided to open a restaurant. They knew they wanted to bring
 something completely different to their area of Long Island, and wanted to invest in quality food that they personally enjoyed. They knew they did not want to invest in a sandwich or fast food
 brand, and barbecue made sense as Carline’s favorite food.


 Owning a franchise is so much more than making quality food, as Carline and Lewis have discovered. They have formed great relationships with all their loyal guests and have benefitted greatly from
 Dickey’s home office support. “My whole staff watches the daily training videos, and I find that my employees are more engaged when they have video demonstrations that are presented in a fun way,”
 Carline says. “They have learned so much about great customer service from the videos, and always look forward to watching them.”


 The store in Lawrence, although only a year old, has already made huge waves in the community thanks to local marketing efforts. Carline has catered for charity events, such as a Thanksgiving
 dinner for the formerly incarcerated and their families. Recently, Carline and her team catered for a nonprofit that was featured in a documentary film headed to Sundance Film Festival this month.
 Get ready for Dickey’s big appearance on Oscar night!

Real Talk with Real Owners: Carline Jefferson of Lawrence, NY

After 20 years in the Navy, Scott and Rachel Tyra decided to go into business for themselves. They spent a year researching franchise concepts to ensure they made the wisest decision. They knew
 they wanted a fully vetted, well-known business with a proven success model. They liked that Dickey’s has a full training program with ongoing support and knew they wanted to invest in a
 family-owned, privately held company.


 Having both grown up in Texas, Scott and Rachel already had a love for slow-smoked barbecue and they didn’t have many barbecue options in their adopted hometown near Seattle. They love the area and
 found a perfect opportunity to not only satisfy their craving, but build a business around it. “Our guests can feel our passion for great barbecue and when they learn our story they become
 passionate about it too,” Rachel says. “We have had a lot of success through community marketing and social media and have built a loyal following in our community using those tools.”


 The store prides itself on community building activities and recently worked with the local high school football team’s booster club to cater the night before the state championship game. Scott
 gave a rousing pep talk and the team won the next day!

Real Talk with Real Owners: Scott and Rachel Tyra of Issaquah WA

Jamie and Liza Bynum both came from the IT industry, but after over a decade of experience working for someone else, they decided it was time to open their own business. They knew they wanted a
 proven concept that would train and support them as they learned a new trade and developed a business plan.


 Dickey’s emerged as the obvious choice, and Jamie attended the four week training program, Barbecue University, to learn all about not only food preparation but owning a business. “We have
 benefitted tremendously from Dickey’s training,” Jamie says. “But Dickey’s doesn’t just train. They support us through local marketing and advertising, and help us with catering leads as well.”


 The Bynums are happy to own two stores in California that are family-friendly and family-oriented. With many full service restaurants in the area, Jamie says that Dickey’s provides a great
 alternative for families to enjoy quality, delicious food with reasonable prices and quick service. He regularly sponsors local sports teams and caters for the many businesses in the community, and
 is also very active on social media.


 With two existing stores and three more in the works, Jamie and Liza have become successful business owners and have great second careers with Dickey’s Barbecue Pit.

Real Talk with Jamie and Liza Bynum of Lancaster and Palmdale

In North Carolina, the citizens know great barbecue. So when former CPA Fran Noel decided to open a restaurant, Dickey’s Barbecue Pit was an obvious choice. Fran and her business partner Dorothy
 Elias researched several concepts before making a decision. In addition to great barbecue, Dickey’s low franchise fees and helpful approach toward future franchisees sealed the deal. Their first
 store opened in Asheville in 2012, followed by the second store in Canton in 2014.


 With November catering numbers at 32 percent, Fran is proof that community marketing works. “The Community Marketing training videos distributed by the home office have inspired us to get out in
 the van and go into our communities, which has worked for us to seal some great catering deals. I enjoy interacting with people and the suggested activities make it possible to meet people and
 build sales at the same time.” Fran’s team recently delivered an XL Family Pack to a big box retailer, and got three big caterings over Thanksgiving weekend as a result.


 Both stores are also active in “Rib Raisers”, Dickey’s fundraising program for schools and community events. Fran provided lunch for the March of Dimes in Canton and Asheville and also helps with
 the Toys for Tots Tractor Run in both communities.  


 In addition to all her community marketing and charitable activities, Fran builds her local brand presence through competitions. She won ‘Top Hog’ at Bacon Fest in 2013 and the People’s Choice
 Award at the Western Carolina Barbecue Festival last summer. Congratulations to this week’s Brand Champion!

Press Room