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

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IN THE NEWS

View full article <a href="https://www.qsrmagazine.com/news/dickeys-opens-full-bar-location-dfw-airport">here</a>.&nbsp;
Just in time for the holiday travel rush, Dickey’s Barbecue Pit opens in Terminal C at DFW Airport this week on Wednesday, November 20.
The new location in Terminal C across from Gate 6 features a full bar and is open daily from 5 am until the last flight departure of the day.
“We’re Dallas born and bred, so we’re excited to be able to share our authentic, Texas-style barbecue experience with our fellow Lone Star natives and with folks who are just passing through,” says Roland Dickey, Jr., CEO of Dickey’s Capital Group.
The restaurant’s full bar includes a wide selection of Texas-sourced cocktails, beers and wines. Signature cocktails include Dickey’s take on the dark and stormy cocktail coined The Delkus after famed WFAA meteorologist Pete Delkus and featuring Gosling’s Black Seal Rum, grapefruit juice, brown sugar simple syrup &amp; ginger beer. DFW travelers can also stop by and enjoy the 1941, a celebratory cocktail of the company’s founding year showcasing Hendrick’s Gin, cinnamon simple syrup, lemon juice, St. Elizabeth Allspice Dram and Angostura Bitters.

QSR: Dickey's Opens Full-Bar Location at DFW Airport

view full article <a href="http://www.restaurantnews.com/former-pilot-plans-to-bring-dickeys-barbecue-pit-to-snohomish-wa-111919/">here</a>.&nbsp;
Former airlines captain Steve Barton recently inked a deal with Dickey’s Barbecue Pit to bring Dickey’s southern comfort barbecue to Snohomish, Washington.
After serving as a pilot for Gulf Stream Airlines, Boeing and most recently Frontier Airlines for over 20 years, Barton decided to turn his attention toward what he deems his first love, the restaurant industry. “Traveling took me all over, and I found myself craving Dickey’s at every destination,” says Barton.
In 1981, Barton moved to the U.S. from England where he met his wife and later went on to have three children. Now retired from flying, he is excited to develop his first Dickey’s Barbecue Pit location and says, “I’ve never had a bad meal at Dickey’s and the brand’s consistency and atmosphere are what made me fall in love with the concept.”
“Dickey’s Barbecue Pit has been serving delicious, Texas-style barbecue to communities across the world since 1941 and we are excited for Steve to share Dickey’s barbecue with his community,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Steve embodies all of our brand values and we look forward to his success in Snohomish.”

Restaurant News: Former Pilot Plans to Bring Dickey’s Barbecue Pit to Snohomish, WA

View full article <a href="https://www.franchising.com/news/20191119_former_pilot_plans_to_bring_dickeyrsquos_barbecue_.html">here</a>.&nbsp;
Former airlines captain Steve Barton recently inked a deal with Dickey’s Barbecue Pit to bring Dickey’s southern comfort barbecue to Snohomish, Washington.
After serving as a pilot for Gulf Stream Airlines, Boeing and most recently Frontier Airlines for over 20 years, Barton decided to turn his attention toward what he deems his first love, the restaurant industry. “Traveling took me all over, and I found myself craving Dickey’s at every destination,” says Barton.
In 1981, Barton moved to the U.S. from England where he met his wife and later went on to have three children. Now retired from flying, he is excited to develop his first Dickey’s Barbecue Pit location and says, “I’ve never had a bad meal at Dickey’s and the brand’s consistency and atmosphere are what made me fall in love with the concept.”
“Dickey’s Barbecue Pit has been serving delicious, Texas-style barbecue to communities across the world since 1941 and we are excited for Steve to share Dickey’s barbecue with his community,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Steve embodies all of our brand values and we look forward to his success in Snohomish.”

Franchising.com: Former Pilot Plans to Bring Dickey’s Barbecue Pit to Snohomish, WA

View full article here.
Former airlines captain Steve Barton recently inked a deal with Dickey’s Barbecue Pit to bring Dickey’s southern comfort barbecue to Snohomish, Washington.
After serving as a pilot for Gulf Stream Airlines, Boeing and most recently Frontier Airlines for over 20 years, Barton decided to turn his attention toward what he deems his first love, the restaurant industry. “Traveling took me all over, and I found myself craving Dickey’s at every destination,” says Barton.
In 1981, Barton moved to the U.S. from England where he met his wife and later went on to have three children. Now retired from flying, he is excited to develop his first Dickey’s Barbecue Pit location and says, “I’ve never had a bad meal at Dickey’s and the brand’s consistency and atmosphere are what made me fall in love with the concept.”
“Dickey’s Barbecue Pit has been serving delicious, Texas-style barbecue to communities across the world since 1941 and we are excited for Steve to share Dickey’s barbecue with his community,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Steve embodies all of our brand values and we look forward to his success in Snohomish.”

QSR: Former Airline Captain Signs Deal to Open Dickey's

View full article <a href="http://www.restaurantnews.com/local-entrepreneur-brings-dickeys-texas-style-barbecue-to-vallejo-california-110519/">here</a>.&nbsp;
Dickey’s Barbecue Pit is the newest barbecue joint set to open in Vallejo tomorrow November 6th and will feature a variety of grand opening specials and giveaways including free barbecue for a year for one lucky guest.
The new location is owned and operated by local entrepreneur Chima Amajioyi who has lived in the area for over 20 years. Amajioyi is excited to serve authentic, Texas-style barbecue alongside his wife Sarah and says, “For me, barbecue represents family and our goal is to make everyone in the community feel like family when they dine with us.”
All month long, guests can stop by the new Dickey’s located in the Vallejo Corners shopping center and enjoy $3 Pulled Pork Classic Sandwiches and a free side item with the purchase of any nine piece Ribs or Wings.
“We are proud to have family members like Chima Amajioyi who are passionate about serving their communities delicious, slow-smoked barbecue,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Pit.
The new Dickey’s Barbecue Pit in Vallejo is located at 972 F Admiral Callaghan Lane and open every day from 11:00am – 10:00pm.

Restaurant News: Local Entrepreneur Brings Dickey’s Texas-Style Barbecue to Vallejo, California

View full article <a href="http://couponsavvysarah.blogspot.com/2019/11/huge-list-of-birthday-freebies-dont.html">here</a>.
Dickey's Barbeque Pit - Free Cup for signing up and a FREE Big Barbeque Sandwich for your birthday

Coupon Savvy Sarah: List of Birthday Freebies 

View full article <a href="https://www.papercitymag.com/society/shelle-sills-dallas-social-force-fashion-neiman-marcus-bomb-girl/">here</a>.
Shelle Sills speaks in a crisp and calculated manner. She’s a virtuoso in fashion and retail, with more than 40 years working with The Gazebo, Neiman Marcus and Forty Five Ten — and her savvy and thoughtfulness are sure signs she knows the ins and outs of the business. Sills had me at hello.
The Dallas native attended Southern Methodist University as a theater major and received her BFA in 1973. Many young people might have been fearful of embarking on a significant entrepreneurial project shortly after graduating, but not Sills.
After working at The Gazebo, a chic women’s clothing store, for two years, she purchased the business from the owner and expanded the boutique, making it a powerhouse on the local and national retail landscapes. She recognized emerging talent and was the first to bring Donna Karan, Isaac Mizrahi and Richard Tyler to Dallas.
After closing The Gazebo in 1996, she worked her way up the corporate ladder at Neiman Marcus Downtown and eventually became vice president and general manager — her home for 13 years before retiring in 2012. But she wasn’t retired for long.
Soon afterward, Sills began working with Headington Companies (Forty Five Ten, Tenoversix, etc..) as a consultant on retail and project development. She retired from that role this spring. We’ll see how long it lasts.
From her years at The Gazebo and Neiman Marcus, Sills is full of fashionable memories and friendships. She discovered a young Michael Kors and brought him to Dallas many times. As a token of her affection, on trips to New York, she would bring the designer Dickeys barbecue.
“I would stow it in the overhead bin, and over the course of the flight, as the scent wafted through the cabin, I would occasionally get odd looks,” she says. “But I wanted to bring him fresh Texas barbecue.”
Another time, “I had a designer in town for a trunk show — you can’t print his name — but anyone who knows the fashion world will likely be able to make an accurate guess,” she says. “We had dinner reservations at the Mansion and at that time, the mid-1980s, there was still a dress policy for men — jacket and tie required. He came to Dallas with his waist-length hair, wearing a kilt.
“It was priceless to see the maître d’ give him a blazer — much too large and definitely not his taste — and a tie, to put over his outfit.”
Shelle and her husband, Michael Sills, have created a family somewhat akin to The Brady Bunch. Each came into the marriage with children of their own, making for a blended team of four kids that now includes four grandchildren.
For now, Shelle plans on enjoying time with her family and focusing on charity work. Two causes for which she feels true passion are The Crystal Charity Ball and The Salvation Army.
“If it resonates with your heart,” says Shelle of her philanthropic choices, “then it’s where you are meant to be.” She is underwriting chair for The Crystal Ball Charity and serves on the advisory board for The Salvation Army.
You would think that given her life in luxury retail, she would gravitate to designer collections. But, actually, the answer is no.
“I’m a Zara junkie,” Shelle says. “I can walk into Zara and do an edit in 15 minutes as to what’s great.” With that comment, my love for Shelle grew tenfold. She’s a girl who drank the fashion Kool-Aid — but never overindulged.
Approximate date of the photo?
I was five or six years old.
The occasion?
On my way to have my photo taken with Santa at NM Downtown.
What you were wearing?
A velvet dress with a mink poodle pin. I wore that pin for years.
What price fashion?
Who knows! The poodle pin was clearly a good investment.
Why this is a Bomb picture of you?
This may have been the beginning of my appreciation for detail and the art of accessorizing!

Paper City: This Fashionable Entrepreneur Did It Her Way For More Than 40 Years — and Still Makes a Thoughtful Impact

View full article <a href="https://www.desertsun.com/story/life/2019/11/01/honor-veterans-coachella-valley-horse-rescue-fundraiser-indio/4097141002/">here</a>.
Whether you're an equestrian, an all-around horse lover, eager to dance with a real cowboy or all the above, you'll want to throw on your boots and two-step on over to the Coachella Valley Horse Rescue Fall Fundraiser on Saturday, Nov. 9, 2019, for their spectacular fall moneymaker.
Their biggest fundraiser of the year, this full, fun-filled day will be emceed by special guest Janet Zappala. There will be ranch tours in a jeep, hosted by Desert Adventures Red Jeep Tours &amp; Events, and plenty of boot scootin' live music from Lisa and the Gents, winners of the CV Music Award for Best Country Band. Pony on over to the food tables to enjoy mouth-watering deliciousness from Dickey's Barbecue Pit but be sure to leave a little of that decadent barbecue sauce on your face for "Jazzy" at the horse kissing booth! Feeling lucky? Rein in a winning bid at one of the many fantastic live and silent auctions, including the "Save a Horse, Buy a Cowboy" dance.
Other live auction items include a round of golf for four at Bighorn Country Club, dinner for six with Zappala and two separate one-week stays at the Playa Grande Resort &amp; Grande Spa in beautiful Cabo San Lucas, among many others.
CVHR rescues horses from abuse, neglect, abandonment or who are headed to slaughter. They offer programs that connect veterans and horses and help them bond to create emotional healing.

The Desert Sun: Honor veterans at the 2019 Coachella Valley Horse Rescue Fall Fundraiser

View full article <a href="https://www.texasmonthly.com/bbq/bbq-news-roundup-how-to-prepare-for-bbq-fest-kerlin-moves-to-a-new-spot-and-reveille-is-returning-to-magnolia/">here</a> .&nbsp;
Dickey’s Barbecue is planning 100 new locations in Brazil, and is working on <a href="https://thebossmagazine.com/dickeys-barbecue-pit-2/">adding food delivery</a> &nbsp;in the US.

Texas Monthly: BBQ News Roundup: How to Prepare for BBQ Fest, Kerlin Moves to a New Spot, and Reveille Is Returning to Magnolia

View full article <a href="https://hospitalitytech.com/dickeys-new-vp-it-teams-franchisees-revamp-tech-strategy">here</a> .&nbsp;
Franchise representatives on Dickey’s technology advisory committee, five diverse owner operators from across the country, met with De Santis in-person for the first time to discuss the company’s technology strategy and the direction it’s headed in 2020.“I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store’s success,” says De Santis, who is a previous winner of <a href="https://hospitalitytech.com/2019-top-women-restaurant-technology">Hospitality Technology’s Top Women in Restaurant &nbsp;Technology awards (2019 Rising Star)</a>. She joined the Dickey’s family in June.&nbsp;
Under De Santis’ direction, this month the Dickey’s website will be overhauled. Changes include a simplified look and improved ordering process for guests. In addition, Dickey’s franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
“I’ve always admired <a href="https://hospitalitytech.com/search?text=Dickey%27s&amp;time=1+year&amp;sort=relevance">Dickey’s </a>&nbsp;innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we’re going,” said Darryl Weaver, a member of Dickey’s technology advisory committee who is a multi-unit owner based in Arizona.
Before joining Dickey’s, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles, At Hospitality Technology’s MURTEC conference in March, she was presented with the <a href="https://hospitalitytech.com/2019-top-women-restaurant-technology">Top Women in Restaurant Technology - Rising Star award</a> , &nbsp;and that’s where she met Laura Rea Dickey, CEO of Dickey’s Barbecue Pit, who was simultaneously accepting a<a href="https://hospitalitytech.com/2019-top-women-restaurant-technology"> Lifetime Achievement award</a>. “The level of experience &nbsp;and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we’ve already been able to accomplish with our technology,” said Dickey.

Hospitality Technology: Dickey’s New VP of IT Teams Up With Franchisees to Revamp Tech Strategy

View full article <a href="https://billingsgazette.com/entertainment/community/first-friday-kicks-off-restaurant-week-in-downtown-billings/article_4e327ef2-0bb8-5c65-9a38-e5d9a1544c17.html">here</a> .&nbsp;
Dickey's Barbecue Pit, 2519 Montana Ave. features 10% off your total ticket and free ice cream with DBA card. A participating ArtWalk member, the restaurant will feature the vivid works of Kelley Partridge, who will be doing henna designs upon request from 5-8 p.m.

The Billings Gazette: First Friday kicks off Restaurant Week in downtown Billings

View full article <a href="https://www.victoriaadvocate.com/opinion/from-the-advocate-editorial-board-taste-of-the-town-to/article_1ca1c10a-f5c2-11e9-b113-2bc553dab436.html">here</a> .&nbsp;
Gastronomes of the Crossroads unite.
Sixteen local restaurants will set up tables and serve selections from their menus in one place at one time for Taste of the Town. And the smorgasbord will not only benefit taste buds.
The proceeds from Sunday’s fundraiser will benefit the Perpetual Help Home in Victoria. Since 1995, the faith-based nonprofit has served as a safe place where women can recover after various setbacks including abusive relationships, addictions and prison sentences.
“We help them with life and job skills so they can live stable and independent lives when they leave us,” said Bethany Castro, director of Perpetual Help Home.
Restaurants will include PumpHouse Riverside Restaurant and Bar, Yamato Hibachi and Sushi, 5D Steakhouse and Lounge, Thai Orchid, Vela Farms, Para Vida Wellness, Noot’s Thai Kitchen, Yummy Finds, the Fry Shack, the Lunch Box, Dickey’s Barbecue Pit, Jay’s Cook Shack, Clean Plates, Tropical Smoothie Café, Curbside Cajun Eatery and Karen’s SweetPea Cupcakery.
Guests will pile their large, sturdy Chinet plates with 2-ounce cups filled with provisions from each station on restaurant row before proceeding to one of the many tables to dine. And they can return for more of their favorites when they are done.
This is the first time the nonprofit has hosted Taste of the Town, and at $20 per ticket, this is a fundraiser most people can afford. Castro said they modeled the fundraiser after a large Brazosport Chamber of Commerce event by the same name that is immensely successful and a more intimate, popular version in Goliad.
The money raised will help keep the doors of the pale blue wood-frame house open in downtown Victoria. The home serves as many as 17 women at one time, some of them with children. The average number of women served each year is 60. To date this year, the home has served 55 women and 32 children, including four newborn babies.
“The home has given me a safe place to grow and save up money to get back on my feet,” said resident Jessica Flores, 43, of Victoria. “The group of women cares about each other. We do as much as we can for each other, and the administrators are caring women who really want all of us to succeed.”
The Victoria Advocate encourages Crossroads residents to purchase tickets now for a fun and unusual dining experience that helps support a vitally important resource in the Crossroads.
Victoria Advocate

Victoria Advocate: Taste of the Town to bring together 16 restaurants under one roof, support women's home

View full article <a href="https://www.franchising.com/news/20191029_dickeyrsquos_new_vp_of_it_teams_up_with_franchisee.html">here</a> .&nbsp;
As the world’s largest barbecue brand enters its 79th year, Dickey’s New Vice President of Information Technology Carissa De Santis is embarking on a new technology roadmap with the help of a core group of franchisees.
Franchise representatives on Dickey’s technology advisory committee, five diverse owner operators from across the country, met with De Santis in-person for the first time to discuss the company’s technology strategy and the direction it’s headed in 2020.
“I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store’s success,” says De Santis who joined the Dickey’s family in June.
Under De Santis’ direction, this month the Dickey’s website will be overhauled. Changes include a simplified look and improved ordering process for guests. In addition, Dickey’s franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
“I’ve always admired Dickey’s innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we’re going,” says Darryl Weaver, a member of Dickey’s technology advisory committee who is a multi-unit owner based in Arizona.
Before joining Dickey’s, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles and was named a Women in Restaurant Technology Rising Star at a Hospitality Technology conference in 2019 where she met Laura Rea Dickey, CEO of Dickey’s Barbecue Pit, who was simultaneously accepting a Lifetime Achievement award. “The level of experience and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we’ve already been able to accomplish with our technology,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.

Franchising.com: Dickey’s New VP of IT Teams Up With Franchisees to Revamp Tech Strategy

View full article <a href="https://www.fastcasual.com/news/dickeys-vp-of-it-teams-up-with-franchisees-to-revamp-tech-strategy/">here</a> .&nbsp;
Carissa De Santis, Dickey's Barbecue Pit's VP of information technology, is designing a technology roadmap with the help of a core group of franchisees.
Five owner-operators from across the country recently met with De Santis to discuss the company's technology strategy and the direction in 2020, according to a press release.
"I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store's success," said De Santis who joined the Dickey's family in June.
One of the first changes comes to the brand's website, which is getting a more simplified look and improved ordering process for guests. In addition, Dickey's franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
"I've always admired Dickey's innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we're going," Darryl Weaver, a member of Dickey's technology advisory committee, who is a multi-unit owner based in Arizona, said in the release.
Before joining Dickey's, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles and was named a Women in Restaurant Technology Rising Star at a Hospitality Technology conference in 2019. That is where she met Laura Rea Dickey, Dickey's Barbecue Pit CEO, who was accepting a Lifetime Achievement award.
"The level of experience and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we've already been able to accomplish with our technology," Dickey said in the release.
Dickey's Barbecue Restaurants was founded in 1941, by Travis Dickey and has two locations in the UAE and operates over 500 locations across 44 states.

Fast Casual: Dickey's VP of IT teams up with franchisees to revamp tech strategy

View full article <a href="https://www.qsrmagazine.com/news/dickey-s-revamps-tech-strategy-franchisees">here</a> .
As the world’s largest barbecue brand enters its 79th year, Dickey’s New vice president of Information Technology Carissa De Santis is embarking on a new technology roadmap with the help of a core group of franchisees.
Franchise representatives on Dickey’s technology advisory committee, five diverse owner operators from across the country, met with De Santis in-person for the first time to discuss the company’s technology strategy and the direction it’s headed in 2020.
“I started in restaurant operations, so I understand the perspective of those who are working in-store and the impact that powerful technology can have on a store’s success,” says De Santis who joined the Dickey’s family in June.
Under De Santis’ direction, this month the Dickey’s website will be overhauled. Changes include a simplified look and improved ordering process for guests. In addition, Dickey’s franchisees will see improvements to their online ordering portal with functionality enhancements expected to roll out before the busy holiday catering season.
“I’ve always admired Dickey’s innovative approach to technology, however seeing our feedback integrated first-hand is a big part of why I like the direction we’re going,” says Darryl Weaver, a member of Dickey’s technology advisory committee who is a multi-unit owner based in Arizona.
Before joining Dickey’s, De Santis worked at TGI Fridays for nearly 20 years in various leadership roles and was named a Women in Restaurant Technology Rising Star at a Hospitality Technology conference in 2019 where she met Laura Rea Dickey, CEO of Dickey’s Barbecue Pit, who was simultaneously accepting a Lifetime Achievement award.
“The level of experience and knowledge Carissa brings to our team is invaluable and we look forward to expanding on the success we’ve already been able to accomplish with our technology,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.