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IN THE NEWS

View the full article <a href="https://www.ipouritinc.com/dickeys-barbecue-ipourit-press-release/">here</a> .&nbsp;
Dickey’s Barbecue Pit, a family-owned American barbecue restaurant chain scheduled to open in Napa, will offer self-serve beer and wine using iPourIt technolog.
Napa, Calif. – February 1, 2019 – Dickey’s Barbecue Pit and iPourIt bring something special to Napa, Calif.
iPourIt increases its lead in the market with the installation of an eight-tap self-serve beer wall using its beverage dispense technology. This will be the first Dickey’s in the state of California to install a self-serve beverage dispense system. The tap wall will offer a rotating selection of craft beers and wines. &nbsp;
Husband and wife duo and military veterans, René and Gwen Bassett, decided to open the Dickey’s location in Napa to offer a new and unique tasting experience. It will be the first and only self-serve location in Wine Country. The self-pour concept gives patrons total control over their drinking experience, allowing them to make their own buying and pricing decisions, pour their own beverage, avoid long lines, and try a specialized offering of their choosing without having to purchase an entire glass or pint.
“We thought the self-serve concept was a great idea. We were referred to iPourIt and the rest is history. iPourIt won us over with their data reporting, the functionality of their technology, and their consultative process.”
Gwen Bassett
The self-serve concept benefits the operator as well, as it’s a proven successful business model. iPourIt’s data collected from over 150 locations tells us operators see an increase in top-line revenue and alcohol to food sales, a decrease in familiar labor expenses associated with food production, and stronger gross profits dues to alcohol’s low cost of goods.&nbsp;
“iPourIt is excited to bring the self-serve concept to Napa. We look for operators who will work with us through our consultative sales approach to appropriately implement the self-pour concept and offer a unique and positive experience to patrons. René and Gwen is the perfect team to partner with and to install iPourIt’s first system in a Dickey’s franchise location.”
Darren Nicholson, Vice President of iPourIt
The Napa location will be on the southside of town surrounding other local businesses and plans to open in February 2019.
About iPourIt, Inc.
iPourIt, Inc. is North America’s leader in self-serve beverage dispense technology with over 150 locations installed and operating, over 100 million ounces poured and 4,000 taps installed. iPourIt partners with operators to provide an interactive, on-premise, self-service beer &amp; wine experience promoting consumer choice and sampling. While enhancing customer satisfaction, the technology has proven to increase revenue and drive profitability through higher space utilization and lower operating costs for clients. Contact us at https://www.ipouritinc.com/contact-us/.

iPourIt: Dickey's Barbecue Pit Installs Self-Pour Tap 

View the full segment <a href="https://fox40.com/2019/02/05/dickeys-hosting-first-responder-appreciation-event/">here</a> .&nbsp;

Dickey's Hosting First Responder Appreciation Event

View the full segment <a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-offering-2-22-deal">here</a> .&nbsp;
Dickey’s Barbecue Pit offers guests the perfect lunch or dinner option for two with 2 two meat plates for only $22 at participating locations.
During February and March, guests can dine-in or carry out Dickey’s famous two meat plates for a delicious deal. Dickey’s two meat plate includes the guests’ choice of two meats, two sides and a buttery roll.
“At Dickey’s, we believe that our slow-smoked barbecue is meant to be shared with friends and family,” says Laura Rea Dickey, Chief Executive Officer at Dickey’s Barbecue Restaurants, Inc. “We are excited to share this deal with our guests as it is the perfect excuse to share our barbecue with their best friend or better half.”

Dickey’s Barbecue Pit Offering 2 for $22 Deal

Vieiw the full article <a href="https://www.qsrmagazine.com/news/dickey-s-asks-guests-share-love-story-social-media">here</a> .&nbsp;
This February, Dickey’s Barbecue Pit asks guests to share the story of how they met their significant other on social media to win a year of free barbecue for them and their significant other.
“At Dickey’s, we believe our barbecue brings folks together and we want to share that with our guests,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “After 77 years of being barbecue experts, we know that sharing our authentic barbecue with our loved ones is what is most important.”
From February 1 to 28, guests can post a photo of them and their significant other on Facebook or Instagram, share the story of how they met and use hashtag #HowDidYouMeatContest. To be entered, guests must also follow Dickey’s on whichever platform they posted their #HowDidYouMeatContest entry.
The winner will be randomly selected on March 1 and will be sent their free barbecue for a year vouchers for the location of their choosing.

QSR: Dickey’s Asks Guests to Share Love Story on Social Media

View the full article <a href="https://www.qsrmagazine.com/news/dickey-s-open-grambling-michigan">here</a> .&nbsp;
Dickey’s Barbecue Pit franchisees Jason Green and Patti Davis plan to open their first Dickey’s location in their local community of Grambling, Michigan. The new location is slated to open in late 2019.
“As we continue to expand our brand across the nation, we are proud to have such dedicated and passionate franchisees such as Jason and Patti join our family,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “We look forward to our continued partnership with this duo and their success with their first location."
A retired army veteran, Jason looked to break into the restaurant industry with his partner, Patti. Though new to the restaurant industry, they did extensive research on which franchise concept would be the perfect fit and found a home in Dickey’s.
“We were really looking for something niche to bring to our community and Texas-style barbecue fits that perfectly,” says Jason. “We found Dickey’s, loved the food and the family-friendly atmosphere and knew that the residents of Grambling would love it too.”

QSR: Dickey’s to Open in Grambling, Michigan

View the full article <a href="https://www.thedailymeal.com/eat/americas-best-barbecue-chains-2018-gallery">here</a> .&nbsp;
Founded in Dallas by Travis Dickey in 1941, Dickey’s today has more than 560 locations nationwide, making it the world’s largest barbecue chain. Each location pit-smokes its meat on the premises, and free kids’ meals are still offered every Sunday. While it’s certainly old-fashioned, that’s the result of an “if it ain’t broke, don’t fix it” philosophy. Meats are served by the pound, and include Southern-style pulled pork, hickory-smoked brisket, honey ham, spicy Cheddar and Polish sausages, pork ribs, chicken, and turkey breast. There are no frills at Dickey’s, just solid, honest-to-goodness barbecue.

The Daily Meal: Top 25 Barbecue Chains 

View the full article <a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-expanding-ohio-perrysburg-location">here</a> .&nbsp;
Dickey’s Barbecue Pit owner Donald Gillett plans to open his first Dickey’s location in Perrysburg, Ohio, in early 2019.
“Dickey’s Barbecue Pit has been serving delicious, Texas-style barbecue to communities across the world since 1941 and we look forward to Donald opening his new location in Ohio,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Everyone at the Dickey’s brand looks forward to seeing Donald’s success and supporting him as a local Dickey’s owner.”
Originally from the Perrysburg area, this will be Donald’s first restaurant venture. “I have always had a passion for food, especially barbecue, and look forward to sharing Dickey’s Texas-style barbecue and family friendly atmosphere with my community,” says Donald.

QSR: Dickey's expands in Ohio 

View the full artcile <a href="https://www.fastcasual.com/news/dickeys-franchisee-launching-his-first-location-in-ohio/">here</a> .&nbsp;
Ohio-based entrepreneur Donald Gillet is getting ready to open his first location, in Perrysburg, Ohio at the start of next year.
The store, Gillet's first restaurant endeavor, is driven by his love of the Dickey's cuisine, according to a press release.
"I have always had a passion for food, especially barbecue, and look forward to sharing Dickey's Texas-style barbecue and family-friendly atmosphere with my community," said Gillet in the release.
"Dickey’s Barbecue Pit has been serving delicious, Texas-style barbecue to communities across the world since 1941 and we look forward to Donald opening his new location in Ohio," said Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, in the release. "Everyone at the Dickey's brand looks forward to seeing Donald's success and supporting him as a local Dickey’s owner."

Fast Casual: Dickey's launches new Ohio location 

View the full list <a href="https://www.thedailymeal.com/eat/americas-best-barbecue-chains-2018-gallery/slide-9">here</a> .&nbsp;
Dickey's Barbecue Pit #12&nbsp;
Founded in Dallas by Travis Dickey in 1941, Dickey’s today has more than 560 locations nationwide, making it the world’s largest barbecue chain. Each location pit-smokes its meat on the premises, and free kids’ meals are still offered every Sunday. While it’s certainly old-fashioned, that’s the result of an “if it ain’t broke, don’t fix it” philosophy. Meats are served by the pound, and include Southern-style pulled pork, hickory-smoked brisket, honey ham, spicy Cheddar and Polish sausages, pork ribs, chicken, and turkey breast. There are no frills at Dickey’s, just solid, honest-to-goodness barbecue.

Daily Meal: America's 25 Best Barbecue Chains

View the full article <a href="https://www.thenational.ae/lifestyle/food/47-dishes-to-try-deals-to-look-out-for-and-food-facts-to-know-this-national-day-weekend-1.797440">here</a> .
Meals, deals and dishes to try
1 Frying Pan Adventures’s ­National Day Food and History Crawl will take place in Dubai on December 8, offering guests the opportunity to “hunt out nuggets of Emirati food, culture and society, while walking down memory lane in Deira”. Expect a delicious fusion of history, interaction, exploration, food, and insights. Book at www.fryingpanadventures.com.
2 The newly opened ­Dickey’s Barbecue Pit, a Texan restaurant in Yas Mall, Abu Dhabi, will offer its signature barbecue sandwich and refillable Big Yellow Cup (pictured right) for Dh47.
3 Fancy a free coffee or meal? Visit Park House at Nessnass Beach, Dubai, between 9am and noon and enjoy a cup of joe, gratis. Or head to Taqado Mexican Kitchen’s Mercarto Mall location at 5pm, when it will be giving away 1,000 burritos.
4 Emirates Palace in Abu Dhabi has a whole host of National Day events and activities planned. On the food side of things, you can try themed cakes and afternoon tea at Le Cafe, new additions to the menu at Emirati restaurant Mezlai, and take in the hotel’s impressive display of dates.
5 Cascade Dining at Yas Mall on Yas Island has three days of fun, child-friendly festivities planned, many of which have a foodie slant, such as interactive cooking classes that will teach little ones to form the UAE flag out of food. Visit www.cascadedining.ae.
6 Origins, the pop-up craft market at The Sustainable City in Dubai, which celebrates ethical, eco-friendly products, will mark National Day with activities celebrating the UAE’s heritage and food, as well as live music and market stalls.
7 Dine at Seven Sands restaurant at The Beach, opposite JBR, today, and you can sample its Emirati Culinary ­Experience menu (dishes include bezar salad with yak cheese, harees, fish fouga and camel milk ice cream), while watching the fireworks from the terrace. It was also serve legemat in the colours of the UAE flag.
8 Should your plans include a trip to The Beach to take in the fireworks (the sky will be lighting up at 8pm tonight), also note that Almaz by Momo is running a set menu for Dh99, or you can go taco-crazy at Poco Loco with unlimited tacos for Dh111, or enjoy hot and cold mezze, a main course, dessert and drink for Dh175 at Awani restaurant.
9 Take a trip to the Sharjah branch of Al Fanar Restaurant, and you’ll spot something rather special: a mural of the UAE flag measuring 4.8 metres by 2.4 metres made entirely of spices.
10 Check out Treej Cafe, a young, funky Emirati cafe with locations in Al Ain, Sharjah and Dubai. Expect Instagram-worthy decor and a mix of international fare and local dishes including an excellent Emirati breakfast spread featuring om balaleet, chebab, regag, keema and Arabic tea.
11 If you’re in Abu Dhabi and fancy sampling Emirati food in a picturesque setting, head to Meylas at Al Raha Beach. There are several interesting dishes on the menu, but for a gentle and delicious start to the day we recommend the mohalla (sweet flatbread served with honey and cheese) and a glass of chai zaatar.
12 Also note that Meylas’s distinctive food truck will be parking up at Zayed Sports City as part of the extensive food offering for today’s National Day celebrations.
13 Home-grown craft chocolate-­maker Mirzam Chocolate will serve a gahwa speciality hot chocolate infused with Emirati coffee and cardamom at its in-house cafe and chocolate factory in Dubai. It has also created a special-edition Emirati Collection Gift Box, featuring a hand-drawn illustration by Emirati artist Saeed Al Madan, and containing an array of chocolate inspired by local flavours – think dark milk chocolate with crispy rgag bread, dark chocolate with halwa brittle and white chocolate aseeda.
14 For dessert at The Beach, there are patriotic options a-plenty: indulge in National Day-­­themed macaroons at Laudree or cupcakes from Leopold’s of London, or opt for legomat at Seven Sands.
15 Gaucho DIFC will serve a 2 for 1 Roast today and tomorrow, with Bife de Chorizo or Bife de Ancho served with Yorkshire pudding, roasted potatoes and all the trimmings.
 
Experts on the diversity of the UAE food scene
16 As one of the region’s longest-standing and most respected food bloggers, Sally Prosser is known for her thought-provoking posts. “My favourite thing about food in the UAE is that with 200 different nationalities making this their home, they all bring their food. From Ethiopian feasts eaten by hand to Filipino boodle fights and everything in-between, it’s a way to connect with different cultures through something that unites us all.”
17 Riath Hamed, founder of Balqees Honey, which specialises in raw Yemeni honey, agrees with Prosser: “Food provides a meeting point for a fusion of cultures – everyone brings a little of themselves to the UAE and contributes to the richness and variety. For example, I describe myself as Yorkshire-Yemeni with a strong heritage from both; in the UAE, I can order perfect Yorkshire pudding at a smart table with gleaming cutlery or I can sit on floor cushions to share traditional mandi, eaten by hand.”
18 Ian Ohan, founder and chief executive of Freedom Pizza, describes the business as “a fiercely proud, made-in-the-UAE company” and says that its success is a testament to the spirit of the region and its people. “Today, we celebrate the UAE’s unwavering drive and ambition, its cultural diversity, leadership and the incredible entrepreneurial spirit that is the backdrop in fostering one of the most ­vibrant, innovative and dynamic food and beverage industries in the world. The UAE food scene has moved from being the recipient of the best and most innovative restaurants in the world, to creator.”
19 “I have a hunch that we’re breaking – and should be celebrating – a world record in food, even though I’ve got no data to support it,” says Arva Ahmed, founder of Frying Pan Adventures with a laugh. “We preserve the highest number of food cultures and ingredients from the old world. Whether you’re looking for Afghan kebabs or Egyptian molokhia, Chinese hot pot or Palestinian musakhan, Georgian khinkali or Indian dosas, you can really eat through the spectrum of foods here. World record or not, that variety is worth celebrating across the meals we enjoy in the UAE every day.”
 
Uniquely UAE dishes and drinks
From ever-so sweet beverages to surprising sandwiches, there are some delightfully unusual items to be found on UAE restaurant menus. How many have you tried?
20 Chips Oman sandwich: can you call yourself a true UAE resident until you’ve devoured a hot-from-the-pan paratha bursting with processed cream cheese, hot sauce and crushed Chips Oman crisps (spicy flavour, of course)? Try it at Abu Dhabi’s Baith Al Baraka
21 More Chips Oman: riffing on the same theme, but moving away from the nostalgic original is the Chips Oman Doughnut at Il Donnaccino in Dubai – deep-fried dough filled and topped with cream cheese, grated cheese, Chips Oman crisps and chill flakes.
22 Gold leaf coffee: ­described as “the epitome of indulgence”, the Palace Cappuccino served at Emirates Palace in Abu Dhabi comes with a liberal sprinkling of real 24K gold dust. Whether it tastes better than a dusting of cocoa powder is still up for debate, though.
23 Vimto: this is not strictly exclusive to the UAE of course, but the quantity and enthusiasm with which this distinctive sweet drink (which originates from the United Kingdom) is quaffed, is certainly worth noting.
24 All things camel milk: the health benefits and versatility of camel milk have been getting some serious recognition on the international food scene of late. In the UAE, we’re well ahead of the game, consuming all manner of camel-milk dishes and drinks, from lattes and milkshakes to chocolate bars, ice creams, cheeses and more.
25 Legemat of many ­flavours: there are plenty of familiar dishes on the menu at Emirati restaurant Logma (which has locations in The Dubai Mall’s Fashion Avenue and at Boxpark on Al Wasl Road), but it’s the legemat that really gets people talking (and buzzing from the sugar), thanks to toppings such as milk and white chocolate with Oreo crumbs, salted caramel and pecan nuts, and Biscoff spread with Lotus crumbs.
26 Shawarma, more shawarma: the scope for eating shawarma in the UAE is second to none – you can munch the much-loved wrap at hole-in-the-wall joints galore, take your time over a shawarma platter, sample deconstructed versions of the street food in high-end spots or brave shawarma sushi. Whichever way you roll, we say keep the toum (garlic sauce) coming.
27 Butter chicken at Ravi’s: a UAE institution rather than a hidden gem, the fact that the original Ravi’s in Satwa is home to many a UAE resident’s weekend treat, occasional cheat, and farewell meal as they prepare to depart the country, is a testament to the simple brilliance of this spot (and gives an indication of how good its butter chicken is).

The National: 47 dishes to try, deals to look out for and food facts to know this National Day weekend

View the full article <a href="https://www.fastcasual.com/news/dickeys-hires-on-international-sales-leader/">here</a> .&nbsp;
Dickey's Barbecue Pit has hired Jim Perkins as its first vice president of international sales.
 
Perkins has most recently worked with MAM Food Co., a Dubai, United Arab Emirates company as well as Papa Murphy’s, according to a press release.
 
"This year, we opened our first intentional location in Abu Dhabi and made plans to open restaurants throughout Canada," said CEO Laura Rea Dickey in the release. "It is a very exciting time for the Dickey’s brand and we look forward to the success Jim and his team will bring us in continuing our international expansion."

Fast Casual: Dickey's hires on international sales leader

View the full article <a href="https://hospitalitytech.com/dickeys-hires-vice-president-international-sales">here</a> .&nbsp;
Dickey’s Barbecue Pit, has hired Jim Perkins as Vice President of International Sales. In his new role at Dickey’s, he will work with the franchise sales team to continue to grow the Dickey’s Barbecue Pit brand internationally.
 
“This year, we opened our first intentional location in Abu Dhabi and made plans to open restaurants throughout Canada,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “It is a very exciting time for the Dickey’s brand; and we look forward to the success Jim and his team will bring us in continuing our international expansion.”
 
He brings a full career of restaurant operations to the Dickey’s Barbecue Pit family along with more than 10 years of international operations and development experience. Most recently, Jim worked with MAM Food Co., a Dubai, United Arab Emirates food and beverage company, and Papa Murphy’s; assisting both with their international development and partnering with them operationally after opening.

Hospitality Technology: Dickey’s Hires Vice President of International Sales

View the full article here.&nbsp;
Dickey’s maximizes holiday business by offering special meal options and a new delivery service.
Compared with other industries—say, transportation or retail—foodservice may seem immune to the holiday hustle and bustle. Nevertheless, restaurants do feel the sway of the season in myriad ways; chains anchored in malls will almost certainly experience an uptick in traffic, while consumers hosting friends and family will gravitate to concepts that offer catering and delivery services. Some operators will extend their business hours and hire seasonal employees to offset heavy demand and maintain the “fast” in fast food and fast casual.
 
Beyond these logistical considerations, the holidays present a special opportunity for restaurants to reach new customers and strengthen loyalty among existing ones by doubling down on quality and convenience. A seasonal LTO wouldn’t hurt either.
 
BEN KOENIG / Owner and Cofounder, Heritage Eats
 
The holidays are always a frenetic time of year for people, and the same is true for our business. We place a larger emphasis on our catering and events outreach during the holidays because we know that is when people really focus on opening up their homes to friends and family. We love being a part of those memorable events and magic moments.
 
In general, we do not hire seasonal employees. We do make a habit of “sharing” employees, however. We bolster our on-site teams at locations where we need the extra support. It works great for everyone involved: We are able to slot people into a new environment without skipping a beat and keep our team members fully scheduled and paid during a critical time for them, too. The staff members who are shifted into new units temporarily also look at it as a bit of a reward and tend to enjoy the change.
 
I have found that in our segment, the holidays are a time to lean on what gives you a competitive advantage. We play to our strengths of being affordable, fresh, conveniently located, and fast. Capitalize on the fact that everyone is busy. Also, remember that the holidays are a special time of year for your staff, too, so be sure to keep morale high by finding ways to keep it light and fun.
 
CHARLEY SHIN / CEO &amp; Founder, Charleys Philly Steaks
 
We are 80 percent mall-based, so there’s a fair number of new or infrequent users who experience our brand during the holiday season. To keep up with high volume, we hire additional seasonal employees.
 
We begin reminding our stores to start their holiday employment planning in August to ensure that excellent employees are vetted in time to properly train them before the holiday rush. Our food is made fresh to order, and there’s a certain level of skill needed to maintain our quality standards.
 
Planning is vital in all aspects of the business. If you’re talking about holiday promotional activities in October, you’re too late. Operationally, planning equipment checks and calibrations a few months out is important to maximize your sales and ensure you’re serving the highest quality.
 
Our product development and testing program is ongoing, and our planning cycle can be a year or more. We like to feature our signature Phillys, and this year we’re introducing a new promotional item, The Tavern Philly. It’s a classic mushroom Philly with a delicious, creamy horseradish aioli. It takes familiar flavors and puts a twist on them as only Charleys can do.
 
In January, we always review the previous holiday promotion. We not only look at the numbers, but also discuss the qualitative data that can only come from our field team and franchisees.
 
LAURA REA DICKEY / CEO, Dickey’s Barbecue
 
Dickey’s Barbecue Pit has been helping guests with their holiday meals for more than 20 years. We were receiving requests for holiday caterings of full turkeys and hams and decided that full holiday meals would be beneficial not only for the brand, but also for all of our guests looking for an easy meal option.
 
Guests look to us for an easy and convenient holiday meal option, and we are happy to provide a variety of delicious proteins and savory sides for them year after year. By meeting guests where they are—whether they are looking for full-service catering or a place to eat while holiday shopping—and providing convenient products and services to ensure each guest has a stress-free holiday season. Dickey’s Delivers is a huge initiative and we are proud that we have implemented this important revenue stream this fall, and it will continue throughout the holiday season.
 
From an operations and training standpoint, we plan all year long for the holidays. The marketing team typically begins planning in the second quarter of every year. Before Thanksgiving and Christmas, everyone in the Dickey’s home office travels to locations system-wide and assists in preparing all of the pre-ordered holiday meals.

QSR: How Restaurants Can Prepare for the Holiday Blitz

View the full segment <a href="https://vimeo.com/301253937">here</a> .&nbsp;

Good Morning Texas: Savor the Season with Dickey's 

View the full article <a href="https://www.fastcasual.com/articles/chipotle-dickeys-applebees-execs-offer-tips-on-ai-strategy-roi/">here</a> .&nbsp;
Artificial intelligence is fast becoming the latest tool in a fast casual's technology strategy but it requires a strong strategy and customer data insight in order to achieve a strong return on investment.
 
Simply, it's not a technology to just grab and plug in, revealed a panel talk at the recent three-day Fast Casual Executive Summit, held at the Hyatt Regency Lake Washington in early October.
 
The panel at the summit, which was run by Fast Casual's parent company, Networld Media Group, was moderated by Steve Bigari, CEO, of Syncq3 Restaurant Solutions, which sponsored the talk. Synq3 is a leading provider focused on order processing and guest relationships for the restaurant industry
 
Why now is the right time for AI
While AI requires a strategy, it's also not a technology that fast casual brands can afford to ignore. And some leading brands are already paving deep AI inroads, such as Pizza Hut and its self-driving cars and drones for delivery, and the burger-flipping robot at Caliburger. KFC is working on AI face recognition application to predict what customers may order.
 
The technology approaches are aimed at making the customer experience and journey happen wherever the customer is and making a purchase and experience easier than ever.
 
"Technology keeps getting smarter," explained Bigari as he kicked off the panel talk, adding "and restaurants are not behind when it comes to AI."
 
In fact, Bigari views AI and voice recognition technology as the "next frontier," given its wide and varied applications — from providing customers with recommendations to back-end operational efficiencies.
 
"It's about an all-out guest experience, always the same, even as much as things change," he noted.
 
One AI strategy in play by fast casual brands is using the Amazon Alexa voice recognition tool.
 
At Dickey's Barbecue Restaurants the tool is being tested with the goal of helping pit masters focus on their role and to streamline operations and help franchise operators keep point on daily business metrics, explained CEO Laura Rea Dickey.
 
Franchise operators can ask Alexa about sales at any point in the day, and pit masters can check with Alexa on rib cooking times.
 
"It's about making it simple, bite-size pieces, to drive user adoption [in the franchise]," said Dickey, who added that a critical aspect to making AI valuable is having a deep swell of data flowing into the organization.
 
The franchise built its own data warehouse platform and customer-reporting tools a few years back when it realized how critical customer and business operations data is to growth and sustainability. It's tapping AI to quell abandoned cars and online orders, not only to find out why a consumer disengaged but to entice the consumer back into the ordering process.
 
 
Dickey was joined on the panel by Scott Gladstone, vice president of strategy and development at Applebee's and Nicole West, vice president of digital strategy and product at Chipotle.
 
Where AI is coming into play with fast casuals
West shared how Chipotle is fast replacing paper tools with digital tools and driving faster and more efficient operations with AI.
 
"The technology automation is not only making business more efficient, but the team also loves it and it's simple to use," she said.
 
"AI's role is a piece of the overall [technology] journey," she added, noting Chipotle took an intentional step back to ensure that it knew where it wanted to be and to use AI to boost its agility.
 
"You can [with AI] pick and choose the right thing you want to explore and then weave it in," she said, adding AI is helping Chipotle drive a more personalized engagement with the customer, beyond the order interaction.
 
Applebee's is laying an AI platform on top of its data lake, with a focus on getting a deep view on guest interactions and attaining as much business operations insight to boost efficiency, shared Gladstone.
 
Improving operations efficiency, explained Bigari, is crucial for fast casuals as the industry is being challenged by a very low unemployment rate, which is making it tougher than ever to hire and retain team members.
 
"There is a need for a model for efficiency, on the prep side, on the ordering side, to take lower-value activities out of team members' hands," he said. Yet, he stressed, it's "not cost reduction, it's efficiency."
 
And that doesn't mean AI is eliminating jobs, Dickey said.
 
"We're adding more job opportunities," she said, noting new roles are needed in other units, such as development and support.
 
Implementing AI, and achieving a strong ROI, said Gladstone, requires having an end state in mind before technology deployment.
 
"There is a tendency to say 'let's do it' and see how the new thing works out. But with AI you need to think of how it plugs into the customer experience and your strategy," he advised.
 
Panel speakers also recommended that brands take an incremental strategy and use AI in small chunks and to not be afraid of slowing down if needed.
 
"Focus on the pain point, then look for a solution," said Gladstone.