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

IN THE NEWS

To view the full article, click <a href="https://www.qsrmagazine.com/news/dickeys-offering-deals-national-sandwich-month">here.</a>&nbsp;
This August, in celebration of National Sandwich Month, Dickey’s Barbecue Pit offers two smokin’ deals all month long. These include two of Dickey’s favorites with $3 Classic Pulled Pork Sandwiches and $6 Westerners.
Dickey’s Classic Pulled Pork Sandwich features slow-smoked pork pulled to perfection and placed on a warm brioche bun. The Westerner includes two hickory-smoked meats of the guests’ choice topped with cheese on a toasted hoagie.
“These sandwiches are two of Dickey’s classics and we are excited to highlight them throughout National Sandwich Month,” says Trevor Wilson, Vice President of Marketing of Dickey’s Barbecue Restaurants, Inc.
The fast-casual concept has more than 550 locations in 45 states.

Dickey's Offering Deals for National Sandwich Month

To view the full article, click <a href="http://www.great-taste.net/event/national-sandwich-month-specials/">here</a> .&nbsp;
This August, in celebration of National Sandwich Month, Dickey’s Barbecue Pit offers two smokin’ deals all month long. These include two of Dickey’s favorites with $3 Classic Pulled Pork Sandwiches and $6 Westerners.
Dickey’s Classic Pulled Pork Sandwich features slow-smoked pork pulled to perfection and placed on a warm brioche bun. The Westerner includes two hickory-smoked meats of the guests’ choice topped with cheese on a toasted hoagie.

National Sandwich Month Specials 

To view the full article click <a href="https://thereader.com/best-of/the-reader’s-choice-best-of-the-big-o-2018-listings/">here</a>. &nbsp;
Best BBQ Restaurant&nbsp;
Reader’s Choice Best in the Big O: Tired Texan BBQ
Reader’s Choice: Hog Wild Pit Bar-B-Q, Hartland Bar-B-Que, Famous Dave’s
Reader’s Recommended: Dickey’s Barbecue Pit, Cubby’s

The Reader’s Choice BEST OF THE BIG O! 2018 Listings

View full article <a href="http://www.goerie.com/entertainmentlife/20180802/around-town-music-more-around-erie-aug-2-8">here</a>&nbsp;
Your guide to bands and musicians performing around the Erie region this week.
 
THIRSTY THURSDAY
DICKEY’S BARBECUE PIT: Phil Papotnik and Dave VanAmburg, 5:30 p.m.
 
TWISTED TUESDAY
DICKEY’S BARBECUE PIT: Monthly blues jam with Paolello &amp; Gone, 5:30 p.m.

Go Erie: Around Town: Music, more around Erie, Aug 2-8

View full article <a href="https://www.knoxnews.com/story/entertainment/2018/08/02/new-dickeys-barbecue-pie-restaurant-hardin-valley-has-opened/888574002/">here</a>&nbsp;
Dickey's Barbecue Pit, 10853 Hardin Valley Road, opened for business at 11 a.m. Thursday, Aug. 2, with a selection of specials being offered to customers for the next four weeks.
The new restaurant is owned by Knoxville residents Barbara and Don Hall.
Dickey's Barbecue Pit's menu is heavy on meats and sides. Entrees offered include plate lunches, sandwiches, tacos and salads. There are also catering options.
Beef brisket, pork ribs, turkey, kielbasa and chicken are the featured meats.
Baked potato casserole, potato salad, cole slaw, macaroni and cheese, creamed spinach, green beans, fried okra, barbecue beans and jalapeno beans are a few of the available side dishes.
The children's menu features everything from chicken nuggets and grilled cheese to a brisket plate.
Specials this week include Thursday's free Dickey's Big Yellow Cup with free refills throughout the day.
Dickey's Barbecue Pit: With more than 400 locations in 43 states, Dickey's is the world's largest barbecue franchise. Founded by Travis Dickey more than 70 years ago, each location pit-smokes its meat on-premises, and free kids' meals are still offered every Sunday.
Dickey's Barbecue Pit: With more than 400 locations in 43 states, Dickey's is the world's largest barbecue franchise. Founded by Travis Dickey more than 70 years ago, each location pit-smokes its meat on-premises, and free kids' meals are still offered every Sunday. (Photo: Dickey's Barbecue Pit)
On Friday, Aug. 3, all first responders in uniform will receive 50 percent off their meal. Donations to Dickey's charitable foundation Barbecue, Boots &amp; Badges will be accepted.
From 11 a.m.-2 p.m.Saturday, Aug. 4, the restaurant will offer $2 pulled pork sandwiches. On Sunday all kids eat free with each $10 adult purchase.
Regular hours of operation are 11 a.m. to 9 p.m. daily. Call 865-454-8338 for more information. Knoxville has another Dickey's Barbecue Pit located at 11483 Parkside Drive.

Knox News: Dickey's Barbecue Pit on Hardin Valley Road has opened

VIew the full article <a href="https://hoodline.com/2018/08/hungry-for-barbecue-these-3-new-denver-spots-have-you-covered">here</a> .&nbsp;
Looking for your next great meal from a barbecue pit in Denver? These new spots will satisfy all your cravings. Here are the newest places to check out the next time you're in the mood for barbecue.
Dickey's Barbecue Pit is a Texas-based chain with outposts across the country, which smokes its meat on-site at each location.&nbsp;
The menu features St. Louis-style ribs, pulled pork, Polish sausage, smoked turkey and marinated chicken. Sides include fried okra and creamed spinach. Kids eat free on Sunday. (Check out the menu here.)
Dickey's Barbecue Pit has nine reviews on Yelp so far, which give it mixed reviews.
David C., who was the first to review it on July 9, wrote, "Sadly, this location has a different menu from the other Dickey's I've been to in the Denver area; no baked potatoes are served here. Dickey's isn't my favorite barbecue, but it's decent. However, restaurant chains that aren't consistent in their menu offerings from location to location do leave bad impression with me."
Art R. added, "I was really impressed with the food and service provided! The staff was excellent and the food was really good."
Interested? Stop by to welcome the new business to the neighborhood. Dickey's Barbecue Pit is open from 11 a.m.–9 p.m. daily.&nbsp;

Hungry for barbecue? These 3 new Denver spots have you covered

View full article <a href="https://communityimpact.com/local-news/dallas-fort-worth/grapevine-colleyville-southlake/impacts/2018/08/01/dfw-airport-lines-up-starbucks-whataburger-others-for-renovated-terminal-e/">here</a>&nbsp;
At the Dallas/Fort Worth International Airport board’s meeting Tuesday, several leases for new tenants were approved for the airport’s Terminal E concourse, located at 2400 Aviation Drive, DFW Airport. Among the approved leases are Whataburger, Starbucks, Dickey’s Barbecue, CNBC News retail and a Fly Bar restaurant. The terminal is being upgraded to accommodate 15 new regional gates for American Airlines, which means space will be used for long-term use. The terminal is scheduled to finish its remodel in the spring. www.dfwairport.com

DFW Airport Adds Starbucks, Whataburger & More to Terminal E

View full article <a href="https://www.fastcasual.com/news/franchisee-brings-more-dickeys-barbecue-pit-to-los-angeles/">here</a>&nbsp;
Franchisee Marlon Russell is bringing three Dickey's Barbecue Pit restaurants to the West Los Angeles area, according to a press release.
"I decided on becoming a Dickey's franchisee through extensive research of the brand's history and success," said Marlon in the release. "I look forward to bringing Dickey's slow-smoked barbecue to the residents of West Los Angeles."
Although this is Marlon's first time working in the restaurant industry — he was a physician — he was immersed in the industry from an early age as his father had owned restaurants in Florida and Pennsylvania, according to the release

New Franchisee Brings More Dickey’s Barbecue Pits to LA Area

View full article <a href="https://www.qsrmagazine.com/news/dickeys-adding-3-restaurants-west-los-angeles-area">here</a>
 
Marlon Russell is bringing three new Dickey’s Barbecue Pit restaurants to the West Los Angeles area.
“At Dickey’s Barbecue Pit, we pride ourselves on serving each and every guest authentic, Texas-style barbecue,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “With new franchisees such as the Russell family that truly love the brand, we can continue our growth and more importantly continue serving our guests delicious barbecue.”
Although this is Marlon’s first time working in the restaurant industry, he was immersed in the industry from an early age. His father had owned restaurants in Florida and Pennsylvania. These Dickey’s Barbecue Pit locations will be Marlon’s second career as he has been a physician for most of his adult life.
“I decided on becoming a Dickey’s franchisee through extensive research of the brand’s history and success,” says Marlon. “I look forward to bringing Dickey’s slow-smoked barbecue to the residents of West Los Angeles.”

QSR: Dickey's Adding 3 Restaurants in West Los Angeles Area

View full article <a href="http://lacommunitynews.com/2018/08/local-entrepreneur-brings-multiple-dickeys-barbecue-pit-locations-los-angeles/">here</a>&nbsp;
Los Angeles, CA – Marlon Russell is bringing three new Dickey’s Barbecue Pit restaurants to the West Los Angeles area.
“At Dickey’s Barbecue Pit, we pride ourselves on serving each and every guest authentic, Texas-style barbecue,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “With new franchisees such as the Russell family that truly love the brand, we can continue our growth and more importantly continue serving our guests delicious barbecue.”
Although this is Marlon’s first time working in the restaurant industry, he was immersed in the industry from an early age. His father had owned restaurants in Florida and Pennsylvania. These Dickey’s Barbecue Pit locations will be Marlon’s second career as he has been a physician for most of his adult life.
“I decided on becoming a Dickey’s franchisee through extensive research of the brand’s history and success,” says Marlon. “I look forward to bringing Dickey’s slow-smoked barbecue to the residents of West Los Angeles.”
 
Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey. Today, all meats are still slow smoked on-site in each restaurant. The Dallas-based family-run barbecue franchise offers several slow-smoked meats and home style sides with ‘No B.S. (Bad Stuff)’ included. The fast-casual concept has expanded to more than 550 locations in 45 states. In 2016, Dickey’s won first place on Fast Casual’s “Top 100 Movers and Shakers” list and in 2018 Dickey’s Barbecue Pit made the Top 10. Dickey’s Barbecue Pit has also been recognized by Entrepreneur Magazine, Franchise Times and Nation’s Restaurant News. For more information, visit www.dickeys.com.

Local Entrepreneur Brings Multiple Dickey’s Barbecue Pits to LA

View full article <a href="http://www.leadertelegram.com/Business/Local-Business/2018/07/29/div-class-libPageBodyLinebreak-br-div-1265.html">here</a>&nbsp;
 
Bite Squad expands to Eau Claire, Wausau
Minneapolis-based restaurant delivery service Bite Squad announced last week that it will begin serving the Eau Claire and Wausau areas through acquisition of 715 Delivery.
These are the first Wisconsin markets where Bite Squad will deliver food from local restaurants, though the company already operates in more than 50 other U.S. metro areas.
“We’re thrilled to be launching in Eau Claire, just across the way from our hometown of Minneapolis,” Bite Squad co-founder and CEO Kian Salehi said in a news release.
The service will deliver for Shanghai Bistro, Tacos Juanita, Grizzly’s, The District, Northern Taphouse, Milwaukee Burger Co. and a few chains including Rocky Rococo and Dickey’s Barbecue Pit.
Delivery, which carries fees starting at $2.99, is available within a seven-mile radius of participating restaurants.
Eau Claire and Wausau service began on Tuesday. Bite Squad is available through its own app and the website bitesquad.com.

Leader-Telegram: Briefcase 7/29/18

View &nbsp;full article <a href="https://www.newarkadvocate.com/story/news/2018/07/29/dickeys-barbecue-pit-open-restaurant-north-21st-street/836651002/">here</a>
NEWARK – Dickey's Barbecue Pit will open a restaurant on North 21st Street, nine years after closing its West Church Street location.
Joshua Wise, who left his job as manager of the Newark Kroger, will be the owner of the local Dickey's Barbecue Pit franchise, at 1081 North 21st St., previously the home of Tan Pro. The location is in a strip center next to Taco Bell.
The previous Dickey's Barbecue Pit restaurant closed in 2009, during the Great Recession, after two years at 1195 W. Church St., where City Barbeque now operates. The closing was attributed to economic conditions.
“I feel good about our location," Wise said. “We definitely got foot traffic and 21st is growing. That building became available and Dickey’s seemed like it could be a winner in Newark.”
So, after 15 years with Kroger, Wise will be operating a restaurant a stone's throw from his previous workplace. He had worked at Kroger stores in various West Virginia locations, as well as Athens, Westerville and Newark in Ohio.
"I just wanted to stop moving so much," Wise said. "I have two kids. I want to stop moving and make Newark my home. It was difficult to pull the trigger and leave a sustainable company and a guaranteed paycheck.
"I made the decision in March. I knew Dickey’s is where I wanted to go. I flew to Dallas and signed the franchise agreement."
Plans are to open in early September. The 4,700-square foot space will be one of Dickey's largest, Wise said. He will have 25 to 30 employees.
The restaurant has a liquor license. There will be 24 beers on tap, 12 local beers and 12 national domestic beers. There will be seating for 99 in the main part of the restaurant, and 24 in a private meeting room. There will also be 25 televisions.
"Barbecue, beer and a great guest experience is a proven success," Wise said.
The restaurant will follow the Kroger model of being "clean, fresh, welcoming and being part of the community," Wise said. "And trying to give back as much as we can."
 
Dickey's Barbecue Pit
Address: 1081 North 21st St., Newark
Opening: Early September
Hours: 10 a.m. to 11 p.m. Monday-Saturday;11 a.m. to 11 p.m. Sunday

Newark Advocate: Dickey's Barbecue Pit to open on North 21st Street

View full article <a href="https://bizwest.com/2018/07/27/dickeys-barbecue-pit-to-open-broomfield-location/">here</a>&nbsp;
 
BROOMFIELD — Dickey’s Barbecue Pit franchisee Brandon Gerrick plans to open his first Dickey’s location in Broomfield this summer.
“The Dickey family congratulates Brandon Gerrick on opening his first Dickey’s Barbecue Pit location in Broomfield,” Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants Inc., said in a prepared statement “We are always proud when we are able to expand Dickey’s presence nationwide.”
Gerrick, who recently moved to Broomfield with his wife, has more than 15 years of restaurant experience.
“I am excited to embark on this new adventure,” Gerrick said. “Dickey’s was the best option to open my first franchise with their nationwide presence and their successful business model with new franchisees.”
Dickey’s has locations in Fort Collins, Greeley, Longmont and Loveland.

BizWest: Dickey’s Barbecue Pit to open Broomfield location

View full article <a href="http://www.hngnews.com/sun_prairie_star/news/article_b8ccda3a-7ddd-52e0-af48-68fc8d4ad4c5.html">here</a>&nbsp;
On Saturday, Aug. 11, the Sun Prairie Media Center (SPMC) will host “103.5 Summer Bash,” a concert and birthday celebration to commemorate the third anniversary of the broadcast launch of 103.5 The Sun Community Radio. The concert will be held at Sun Prairie’s Wetmore Park at 555 North Street. Festivities are scheduled to begin at 4 p.m.
The free event will feature live performances from The Madpolecats and The Kelsey Miles Band. The Sun Prairie Lions Club will host a beer tent, with food and other beverages available for purchase from Dickey’s Barbecue Pit as well as a hot dog and brat stand hosted by the Sun Prairie Optimist Club.

Sun Prairie Star: Summer Bash set for August 11 at Wetmore Park

View full article <a href="https://www.nrn.com/operations/how-brands-enhance-premise-platforms">here</a>&nbsp;
 
Foodservice industry executives met during the NRA Show, held in Chicago in May, to discuss off-premise trends at a Beverage Roundtable sponsored by Whirley DrinkWorks.
The conversation focused on strategies to drive off-premise sales and covered such topics as third-party delivery partnerships, operational changes and how to protect the brand and customer experience. Here’s a look at how six restaurant executives are approaching off-premise business at their companies.
 
Participants were:
 
• Laura Rea Dickey, CEO of Dallas-based Dickey’s Barbecue Restaurants
• Brian Farris, vice president of operations at Austin, Texas-based Schlotzsky’s
• Ira Gleser, vice president for industry relations for Warren, Pa.-based Whirley DrinkWorks
• Ed Keller, director of off-premise business development at Dallas-based Corner Bakery
• Jackie Kurkjian, senior director of off-premise at Dallas-based Fiesta Restaurant Group Inc.
• Gracie Prasanson, director of sales at Beaumont, Texas-based Jason’s Deli
• Brianna Schmaltz, former senior direct of catering at Lakewood, Colo.-based Coffee &amp; Bagel Brands
• Ron Ruggless, roundtable moderator and senior editor at Nation’s Restaurant News
 
Ron Ruggless, NRN: How long have you been in your positions, and how are your brands approaching off-premise sales?
 
Gracie Prasanson, Jason’s Deli: I've been in my role as director of sales for about the last eight years. I've been with Jason's Deli for 19. Our approach to off-premise right now is we've been doing that for a long time, so we are going to continue to keep it in-house. &nbsp;We've done some tests with some third-parties probably about two years ago and we've decided it's best for us to go ahead and continue to keep it in-house and continue delivering ourselves.&nbsp;
 
Ruggless, NRN: What percentage of your sales are off-premise?&nbsp;
 
Prasanson, Jason’s Deli: 30 [percent].
 
Ed Keller, Corner Bakery: I've been in my role for more years than I can remember. I was 21 years at Boston Market, a good part of that was as VP of catering and then moved on to … Which Wich to start a brand new program there. Now I've been at Corner Bakery for two months. Just catering alone is 25 percent of their business. They average $2.2 million per location, so that's some significant sales. They have not dabbled a whole lot in third-party. My position is brand new there, so I was brought on to kind of develop that whole third-party. … We’re also going to test internal delivery to see if that makes more sense.
 
Brianna Schmaltz (left), Coffee &amp; Bagel Brands: I oversee the catering department for Einstein's, Noah's Bagels and soon to be Caribou Coffee. I say soon to be because we don't have catering or off-premise yet with Caribou. I've been with the organization a little over five years, been in this role for about a year and a half. [Editor’s note: Schmaltz left the company since this roundtable took place]. Our catering has some room for improvement in some brands and it's pretty well established in others. Our Noah's business is about 25 percent catering, Einstein's is 13, and we're really excited about Bruegger’s because we've got a lot of room to grow in off-premise.
 
Jackie Kurkjian, Fiesta Restaurant Group: I've been at Fiesta Restaurant Group for just one month and have been in this role as Senior Director of Off-Premise for about 16 years. I started at Boston Market. I worked for Qdoba for a short time, Potbelly, and then over to Fiesta where I am in charge of off-premise for Pollo Tropical in Florida and Georgia and Taco Cabana in Texas. And as far as our off-premise, they brought me onboard to start off-premise. They did a little bit of catering but haven't laid the foundation yet, so that's what I'll be doing.
 
Brian Farris, Schlotzsky’s: I've been with Schlotzsky's for five years. I've been in this role since December. Off-premise represents about 15 percent of our business, and we are looking to continue to grow in the catering space. We're all-in on the third-party delivery. We see that as an emerging marketplace and an opportunity for us to not only protect those occasions that may be moving to the home but as an opportunity to acquire new customers through that marketplace. We realize it's an evolving space.
 
Laura Rea Dickey, Dickey’s BBQ: I've been with the brand a little over 10 years, formerly in a CIO role, and we are approaching off-premise really as an extension. It has always been a part of our brand from a catering standpoint. In fact, that accounts for about 20 percent of our sales on a unit level and then overall about 18 percent for the brand. We are in off-premise really extending in the third-party space, that's been extremely important for us, and then we're piloting direct delivery, so we have about 12 percent of our units that are doing direct delivery as a pilot and have been for about several months.&nbsp;
 
Ruggless: What are considerations for your brands in off-premise sales?
 
Farris, Schlotzsky’s: We have the potential to reach out to new guests who have not experienced our brand, and we need that product, that sandwich to be something that's going to make them inclined to come in and visit us in our restaurant, so it starts with the great product. You know, we're delivering to their homes, so accuracy is very, very, very important to us, making sure that they got exactly what they want, and then anything we can do to make it a little bit better, anything that we can do to differentiate in that space is better. So whether it's tamperproof on the packaging so that we're demonstrating that, hey, somebody didn't open this bag, you're the first person to get into it, nobody has been inside pinching your chips or anything like that. It is really important because we realize that it's a very flat marketplace, and it's easy to trade between one brand to another.&nbsp;
 
Schmaltz, Coffee &amp; Bagel Brands: We have to give our guests what they want, when they want, how they want, and order accuracy and on-time delivery are the top two priorities. We know we have quality product, so we're working on on-time and order accuracy.&nbsp;
 
Keller, Corner Bakery: To me, it's ease of ordering. I call it confirmation communication. It's just that reassurance that, “Hey, we got your order, we'll be there, here's when we'll be there.”
 
Dickey, Dickey’s BBQ: Anything for us that's $100 or more, we define as catering, and so anything below the $100 mark, we're looking at that as off-premise or delivery. &nbsp;And I would agree that it is definitely first and foremost quality, accuracy, packaging and then the communication touch point. That's something we've added to the experience, that order-tracking piece. They know they're not forgotten about from the time they place the order until the time they receive the order. … We're used to catering — the meats hold well for us, proteins are easy to travel, so those are all pluses — but it's the driver experience. It's making sure that that driver has the same experience as a person at our register or on our lines would have as the guest.
 
Prasanson (center, at left), Jason’s Deli: Ed had a good point, you really need a frictionless experience for your customer in the ordering process. … Those folks that you're delivering to a lot of times never enter your establishment, so how do you connect them to Jason's? We are big on quality, value and variety, and it's much harder to deliver the value piece on the delivery side of things. Free ice cream, the salad bar, the refills on your drinks, your delivery customer is not experiencing that, so I think that definitely can kind of be an obstacle for us on that side of the business.&nbsp;
 
Ruggless, NRN: What consumer changes are you identifying that are driving them to delivery?&nbsp;
 
Prasanson, Jason’s Deli: Everyone is mobile, people are communicating less. Even if you go into a restaurant, it's all kiosk or place your own order, so I think that the mobile side of things and just being able to do everything from your iPhone versus your computer, that's just changed everything.
 
Dickey, Dickey’s BBQ: Mobile has been an extension for us, an evolution of that communication with the guests. And where it's different is that Amazon.com world that we're living in, and that's how I think of it — that's what our guests expect of us. &nbsp;And so it's how do I not commoditize our brand if they're on their phone and they differentiate the Dickey's experience from inserting another experience? So that's where we try with the mobile in particular to stay in this communication, absolutely add in additions into the packaging to try to simulate that experience. &nbsp;
 
Keller, Corner Bakery: I think the Amazon effect has evolved the industry. People got used to sitting on their couch and ordering retail, so now they want to do the same with food.
 
Dickey, Dickey’s BBQ: Consumers have spent years building the outdoor decks, the expanded kitchens. … Coupled with the mobile on demand, the Amazon factor is really pulling them into their dining rooms instead of ours. &nbsp;&nbsp;&nbsp;
 
Kurkjian, Fiesta Restaurant Group: Right, which for future restaurant opens, you're going to see the footprints get smaller because people are dining at home from their couch.
 
Keller, Corner Bakery: That's why people are considering ghost kitchens as well; it makes sense.&nbsp;
 
Schmaltz, Coffee &amp; Bagel Brands: I echo the technology changes for sure. With our business, 20 percent of our business comes in after 2 p.m. for the next morning. And that statistic grows, I think, with every generation. &nbsp;Our customers want things now. You know, they want to be able to go on their phone and be able to order a bagel bucket and cream cheese in 30 minutes, and we up until recently have not been prepared to do that.
 
Kurkjian (center, at left), Fiesta: These third-parties are an extension of your brand. So if you are going to commit to working with them, you need to really engage and have a really strong partnership with them. You can't just pick 10. Pick a small few and have really good relationships that can cover your territory.&nbsp;
 
Keller, Corner Bakery: I agree, and I see more willing to do that lately, to really work with you. &nbsp;&nbsp;&nbsp;
 
Farris, Schlotzsky’s: On the farmed-out delivery, especially for catering, I think it depends on where you are on your efficiency scale like if you are at critical mass. [Otherwise] you have to invest very heavily and have lots of drivers available to be able to meet the demand because, as Brianna said, a customer wants it immediately; they want it now.
 
Kurkjian, Fiesta: I just want to add to that. That is one of the reasons why I'm looking at maybe doing hub restaurants so you can get to that a lot faster in a market if you have enough restaurants around to support it.&nbsp;
 
Prasanson, Jason’s Deli: I will say in the third-party space, like you mentioned, we've been doing it for a long time, and I think for us it's a dilemma because we've already invested a lot of resources in growing out that side of the business; so when you have already invested in your own drivers, your own sales team, a department, how does a company explain investing in that route and investing in the third-party? &nbsp;
 
The problem we find is that food on demand has really changed the consumer's expectation. Putting together an order for 40 people is a lot different than putting together two sandwiches and getting it out. &nbsp;The consumers are now transitioning that expectation on the catering side of things like, well, I need this in 30 minutes. You're like, “Oh, okay, we're good at what we do, but we're not magicians.”&nbsp;
 
Ruggless, NRN: What has been the highlight of off-premise sales at your brand so far?
 
Farris, Schlotzsky’s: We had an operator who was failing. They just recently had to close two of their stores, and they were failing at the third, and they needed help desperately. So we put together a catering program for them. … They went in and with discipline and vigor, they did everything we asked them to do and excelled at every point. What we found is their catering grew exponentially. They were doing tens of thousands of dollars more in catering. The real great thing about it was that catering drove in-store sales because as more and more people experienced the brand in their offices with their meetings. ... I think the power of this business is to be able to move the lever quickly and impact people.
 
Kurkjian, Fiesta: Just teaching them how to fish, I guess is what you would say, because they're operators and they haven't gone outside the four walls to do a lot of marketing outside of what the marketing department does. I think teaching the operators how to go out and canvass and who to look for, from what exactly to say, how to find the leads, that's a great experience because you're showing them something that's going to help them improve their sales, and they feel good about it.&nbsp;
 
Schmaltz, Coffee &amp; Bagel Brands: The addition of the Bruegger’s brand into our portfolio has been really exciting for us. The opportunity to grow Bruegger’s catering to the same level that we've been able to grow the Einstein's business is just a very exciting opportunity, and we've had the pleasure of growing double-digit sales percentage growth year over year in our catering business on the Einstein side.
 
Keller, Corner Bakery: My position didn't exist before, so the company is making a commitment that, hey, this off-premise role is important. But I inherited some delivery tests that were out there with various third-parties in different parts of the company, and all of them are showing a sales uptick, so I think that's positive, and I think that's what's getting a lot of people a little more excited about dabbling in that world.&nbsp;
 
Dickey, Dickey’s BBQ: It's market share. That's how we're getting to and justifying that third-party is reach the customer, expanding that experience not only for the brand but at the individual unit level, and that's how we're looking at the third-party commission structure. &nbsp;
 
Prasanson, Jason’s Deli: I would say our biggest accomplishment is just there has been so many people entering the delivery space and getting into our backyard, so to speak, and we've continued to hold strong. We're continuing to do things to look at enhancing the customer's experience, you know. … I think that's what I'm most excited about is how we are taking what other people are doing and putting that into our brand to continue to elevate that consumer's experience and stay relevant.
 
Ruggless, NRN: How much growth are you expecting this year in off-premise sales? &nbsp;&nbsp;&nbsp;
 
Farris, Schlotzsky’s: The catering business we expect double-digit growth which is about where we're at today. The off-premise business is a little more tricky to see how fast it grows. We see a big honeymoon curve when a new location goes on with a new service, we'll pop up, you know, high teens, and then it kind of levels off over a six-month period.
 
Kurkjian, Fiesta: They're working on the sales goals. But how much growth the remaining of the year, I think that I can make a big impact in our sales in the last half of the year once I get some structure in place, but we'll see significant growth next year, double digits for sure.&nbsp;
 
Schmaltz, Coffee &amp; Bagel Brands: I would say double digits too. You know, on our Noah's business, it's more established, so it's probably 8 or 9 percent on the Noah's business; but when you get into Einstein's, double digits; and then Bruegger’s would be over 20 percent growth in the back half of this year from the catering perspective.&nbsp;
 
Keller, Corner Bakery: Catering, 3 percent. Third-party, it's unknown right now. It's just so young.
 
Dickey, Dickey’s BBQ: For us, overall off-premise, double digits, 2 percent in catering because it's mature, but double digits in the third-party. Where we are evolving is — and I double-checked this number because I was surprised by it —we have 61 third-party vendors that we spread out across over 560 units because we have a great geographic spread, so we have the major players that we work with to cover the majority of our stores, but we have a lot of regionalized and localized [players]. I was surprised by the number of stores that have over 20 percent of their revenue in third-party.
 
Prasanson, Jason’s Deli: We're very established, so 3 percent. If I can be 3 percent up in delivery, that's good for us right now. You look at how many people are entering in the space, and, you know, you're already doing 30 percent of your business in deliveries, so for us it's that, and then just continuing to look for new channels in which to grow that off-premise outside of the third-party partnership.
 
Ruggless, NRN: How do you convert third-party customers to your own?
 
Dickey, Dickey’s BBQ: Communication. … We've evolved our packaging and messaging on the packaging to speak to that customer. &nbsp;I find a lot of the third-parties that have restrictions on or supplement your brand packaging — different to-go meal kits, napkins, that sort of thing. We've evolved some of our core packaging that the third-party doesn't preclude to have messaging to the customer and to try to pull them in. They want to retain them as a third-party customer first, but if you put that type of messaging or offer or value-based pieces on the packaging itself, that's how you can work yourself into that cycle.

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