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<p>View the full article <a href="http://www.nrn.com/food-trends/more-chains-commit-antibiotic-free-chicken-survey">here</a>.&nbsp;</p><p><br></p><p>The nation’s top restaurant chains are making progress in reducing the use of antibiotics in the chicken they serve, but they are lagging when it comes to beef and pork — and there’s still a long way to go, according to an annual report released Tuesday by a coalition of environmental advocacy groups.</p><p><br></p><p>Chipotle Mexican Grill and Panera Bread once again were the only chains surveyed to earn an “A” grade for having comprehensive policies restricting the use of antibiotics in nearly all meat served in their restaurants, according to the Chain Reaction III report, produced by Consumers Union, the Natural Resources Defense Council, Food Animal Concerns Trust, Friends of the Earth, U.S. PIRG Education Fund and the Center for Food Safety.</p><p><br></p><p>And while 14 of the 25 chains tracked have taken some action to end the use of medically important antibiotics in at least some of their chicken supplies, there has been much less progress made in other proteins.</p><p><br></p><p>This year, 11 restaurant chains earned an “F” grade, meaning they have not made any meaningful commitment with regard to the use of antibiotics and the meat they serve, the report said.</p><p><br></p><p>But some of those brands failed simply because they didn’t respond to the coalition’s survey, including Applebee’s, Domino’s Pizza, Olive Garden, Chilis, Buffalo Wild Wings, Little Caesars, Arby’s, IHOP and Cracker Barrel.</p><p><br></p><p>DineEquity Inc., parent to Applebee’s and IHOP, said it didn’t participate, but the company recognizes the importance of the responsible use of antibiotics in the supply chain.</p><p><br></p><p>“In fact, it is one important element of a much larger discussion at DineEquity around our supply chain and animal welfare,” said Amy Mason, DineEquity senior vice president of global communications and consumer insights. “In conjunction with leading external animal welfare experts, we are exploring positions on a variety of issues important to us, our guests and animal welfare organizations. This includes more robust policy development and transparent reporting of our progress.”<br></p><p><br></p><p>Similarly, Jessica Dinon, a spokeswoman for Olive Garden, said parent company Darden Restaurants Inc. met its commitment to phase out the use of antibiotics important to human medicine for growth promotion by the end of 2016 across all of its brands.</p><p><br></p><p>“Our commitment is consistent with the current Food and Drug Administration guidelines, and it reflects the input of many stakeholders,” she said.</p><p><br></p><p>Jenny Fouracre, director of public relations for Domino's, said the chain has announced it will serve chicken in the U.S. that is free of antibiotics that are important for human health, beginning in 2018. "You don’t hear about that, because we do not choose to use this fact as a marketing message," she said. " We only purchase beef, dairy, and pork products from suppliers that use only low-risk animals, as classified by the USDA; emphasize appropriate animal husbandry, hygiene and preventative practices; and emphasize limited therapeutic use of antibiotics."</p><p><br></p><p>Domino's</p><p>She added that the coalition's grading system doesn't play a role in the company's decision-making process.</p><p><br></p><p>Arby's, meanwhile, also noted its “F” grade was simply a result of not responding to the coalition's questionnaire. "We comply with all applicable FDA guidelines, including those related to the use of antibiotics in our proteins, and we maintain a commitment to the highest food safety standards," said Matt Baker, manager of corporate communications for Arby's Restaurant Group Inc.</p><p><br></p><p>Dairy Queen and Sonic responded to the survey, but earned failing grades because they either had no policies about antibiotic use or didn’t meet the coalition’s criteria.</p><p><br></p><p>Sonic officials, for example, said the chain has had a policy since January 2017 on poultry, saying poultry suppliers should only use antimicrobial drugs for the prevention, control and treatment of disease, and prohibiting the use of medically important antibiotics to promote growth. But the coalition contends that such policies don't go far enough, saying restaurants should ask suppliers to eliminate antibiotic use altogether, except for the treatment of sick animals and in the event of a specific disease outbreak.&nbsp;<br></p><p><br></p><p>Dairy Queen did not immediately respond to requests for comments.</p><p><br></p><p>The grades were based not only on restaurant policies, but also on the transparency of the chains’ practices and in achieving set goals within specific timelines.&nbsp;</p><p><br></p><p>More points were earned for having policies that included all proteins, for example, or whether they used third-party audits to verify supplier compliance.</p><p><br></p><p>Still, the 14 chains that earned a passing grade of “D” or better this year indicated improvement; only five passed in 2015, and nine passed in 2016.</p><p><br></p><p>This year, Subway earned a “B+” as the only chain, after Chipotle and Panera, with a no-antibiotics policy across its entire meat and poultry supply. Subway achieved 100-percent sourcing of chicken raised without antibiotics earlier this year, and antibiotic-free turkey is on deck for 2019. The chain has pledged to eliminate use of antibiotics in beef and pork by 2025, the report said.</p><p><br></p><p>KFC</p><p>KFC was dubbed “most improved,” raising its grade from an “F” last year to a “B-” in the latest report. In March, KFC made a commitment to only purchase chicken raised without medically important antibiotics by the end of 2018.</p><p><br></p><p>The coalition produces the scorecard every year in an ongoing push to urge restaurant chains to eliminate the use of meat from animals that have been given antibiotics routinely to prevent disease and promote growth, a common practice on industrial farms.</p><p><br></p><p>The Centers for Disease Control and Prevention has linked the use of antibiotics in livestock with the spread of drug-resistant bacteria. An estimated 23,000 Americans die and at least 2 million are sickened by infections as a result of antibiotic-resistant superbugs.&nbsp;<br></p><p><br></p><p>The Food and Drug Administration is phasing out the use of antibiotics in food and animals to enhance growth or improve feed efficiency. But the agency still allows the therapeutic use of such drugs in animals under the care of a veterinarian.</p><p><br></p><p>The coalition, meanwhile, hopes the restaurant industry will do its part to change farming practices from a market-demand standpoint.</p><p><br></p><p>“We must stop squandering antibiotics on animals that aren’t sick at a time when these vital medications are losing their ability to fight infections in people,” said Jean Halloran, director of food policy initiatives at Consumers Union, the policy arm of Consumer Reports. “Fast-food restaurants have tremendous market power and should use their leverage to help address this public health crisis by ending the misuse of antibiotics.”</p><p><br></p><p>The report credited restaurant chains for contributing to improvements across the poultry industry.</p><p><br></p><p>Nearly half of U.S. chicken is raised by suppliers who follow responsible antibiotic-use practices, or that have pledged to do so soon, the report said.</p><p><br></p><p>Cate Gillon/Getty Images News/Getty Images</p><p>Pork and beef standards lag behind</p><p>But while more than half of the top chains have made a commitment to reduce antibiotic use in chicken, most — 22 out of the 25 — have not adopted time-bound commitments for limiting the use of antibiotics in pork and beef, the report said.&nbsp;</p><p><br></p><p>McDonald’s, which earned a “C+” grade overall, has outlined a global vision for reducing antibiotics in beef and pork, but didn’t give a timeline, the report said.</p><p><br></p><p>“Drug-resistant bacteria are killing thousands of Americans and sickening millions every year, so we need a big player to step up and address antibiotic use in pork and beef,” said Matthew Wellington, antibiotics program director for the U.S. PIRG Education Fund. “McDonald’s has changed its chicken suppliers and recently put out a strong vision to address misuse in pork and beef. By turning this vision into a reality, McDonald’s can pressure the meat industry to cut the rampant misuse of life-saving antibiotics that fuels these superbugs.”</p><p><br></p><p>Marion Gross, senior vice president of McDonald’s North America supply chain, said next year the company will share its progress on reducing the use of antibiotics in beef. And its policies on chicken in the U.S. will apply to restaurants in global markets next year.</p><p><br></p><p>Chipotle</p><p>“Moving to cage-free eggs by 2025; sourcing chicken raised without antibiotics important to human medicine since 2015; and introducing McNuggets with no artificial flavors, colors or preservatives are all examples of our continued commitment to our U.S. customers,” Gross said in a statement. “Because we know we can and must do more across the globe, last month we also announced that in 2018 we will begin implementing a chicken antibiotics policy in markets around the world. And we remain committed to making meaningful reductions in the use of antibiotics in beef and pork, and will share our progress on beef in 2018.”</p><p><br></p><p>Meanwhile, Chipotle said its decision to serve meat raised in a way that emphasizes “care over the use of chemicals” will continue.</p><p><br></p><p>“We made that decision simply because we thought it was the right thing to do — the right thing for farmers, for animal welfare and for human health,” said Steve Ells, Chipotle’s founder, chairman and CEO, in a statement. “While we are pleased to see other restaurant companies following our lead on this issue, this report shows there is still more work to be done across the industry, and we hope that others will make this a priority in the same way that Chipotle has.”</p><p><br></p><p>The report also gave kudos to nine smaller restaurant chains that have taken a stand on the use of antibiotics in meat. Dickey's BBQ, for example, this year launched a "no B.S. (Bad Stuff)" initiative committing to no-antibiotic chicken across its 600-unit chain, saying it will also source antibiotic-free beef and pork as supply allows. Boston Market has also pledged to remove meat raised with antibiotics from its menu by 2018, and The Cheesecake Factory uses beef, pork and poultry raised without antibiotics, added hormones or growth-promoting drugs.</p>

Nation's Restaurant News: More chains commit to antibiotic-free chicken: survey

<p>View the full article <a href="http://www.nrn.com/consumer-trends/dinner-decline-stumps-restaurants">here</a>.&nbsp;</p><p><br></p><p>It’s the meal consumers are least likely to skip, and the one they are most likely to spend the most money on, but the dinner daypart at restaurants isn’t doing so well.</p><p><br></p><p>Market research firm The NPD Group said part of the problem is that many operators are focusing too much on price and not enough on meeting consumers’ needs at dinner.</p><p><br></p><p>“It’s a very important meal occasion -- not just to operators, but to the consumer,” NPD analyst Bonnie Riggs said. “It’s almost never skipped, but it’s been on the decline for a long time.”</p><p><br></p><p>According to NPD, in the year ended June 2017, per capita dinner visits declined the most since 2013 (57 per capita visits, down from 62). The quick-service segment fared the best at dinner compared with other segments, but per capita visits were still flat for the last two years.</p><p><br></p><p>The demographic group most responsible for the decline at dinner was consumers ages 35 to 54, NPD found. In the year ended June 2017, the group, which accounts for nearly a third of the population, made 60 per capita visits to restaurants, down from 67 in the year ended June 2015.<br></p><p><br></p><p>But while many assume the reason for the decline is all about price, NPD research found that price isn’t the key driver of dinner decisions.</p><p><br></p><p>“Do [consumers] like family meal deals, specials? Of course they do,” Riggs said. “But it’s not all about that.”</p><p><br></p><p>So why aren't restaurants getting more dinner business?</p><p><br></p><p>Each generation has different drivers for restaurant meals, NPD found. For example, the top decision drivers for restaurant meals for Millennials are a treat or reward for themselves or someone else, and because it’s not worth cooking for only one or two people. Meanwhile, top decision drivers for Generation X are that they didn't have anything to cook or eat at home, and because its more fun to eat out than at home.&nbsp;</p><p><br></p><p>“They can get more of that business if they do it right,” Riggs said.<br></p><p><br></p><p>At a time when consumers can get just about any food they crave fast, with just a few swipes and taps, “doing it right” — getting consumers to dine in — requires a more compelling value proposition. Executives from Dickey’s Barbecue Pit and Sonic Drive-In shared ways they have driven visits to their restaurants.</p><p><br></p><p><span style="font-weight: bold;">Dickey’s aims to offer reasons to visit&nbsp;&nbsp;</span><br></p><p>Dickey’s Barbecue Pit, a 70-year-old, family-owned chain with more than 550 locations, has been making major changes to meet the evolving needs of customers, whether they want to eat in the restaurant’s dining room or at home.</p><p><br></p><p>“We’re living in an Amazon world. They want it when they want it, how they want it,” said Laura Rae Dickey, CEO of Dickey’s. “They are still having [dinner] with groups, families -- just not as often in our restaurants, but with our food.”&nbsp;</p><p><br></p><p>To drive more customers to have Dickey’s food in restaurants, the chain is offering a number of incentives, from tailgate dinner packages that feed 12 people to a forthcoming kids-eat-free dinner offer through January.</p><p><br></p><p>But perhaps the biggest push has come in the form of Dickey’s recent redesign. A year and a half ago, the chain opened up the kitchen and added glass-front meat walk-ins to all locations so customers can see their meat being chosen, chopped on the block, rubbed, put in the barbecue pit and plated.</p><p><br></p><p>“We wanted to push that experience out, pull them into the kitchen,” said Rae Dickey. “It’s a reason to visit Dickey’s.”</p><p><br></p><p>While Rae Dickey said the changes have prompted an increase in engagement and frequency of dine-in visits at lunch, they haven't yet had an impact on dinner, but she’s optimistic that they will soon.</p><p><br></p><p><span style="font-weight: bold;">Sonic offers daily promotions&nbsp;</span></p><p>Sonic Drive-In, the Oklahoma City-based quick-service chain with 3,557 units, is offering a plethora of promotions designed to drive visits nearly every day of the week.&nbsp;</p><p><br></p><p>“Our dinner daypart is an integral part of our strategy, and we are focusing our promotions on quality, one-of-a-kind offerings at an incredible price,” said Lori Abou Habib, vice president and chief marketing officer at Sonic Drive-In.<br></p><p><br></p><p>To encourage families to drop by for dinner on Tuesdays, the chain hosts Family Night, with half-price cheeseburgers from 5 p.m. to closing time. Originally a local promotion in select markets, Family Night is now a national promotion through December.</p><p><br></p><p>Thursday nights are Wing Night in America, when diners can get buy-one-get-one-free boneless wings from 5 p.m. to closing time every Thursday night through Oct. 22.&nbsp;&nbsp;</p><p><br></p><p>On Sundays, Sonic offers a $5 Chicken Dinner, a combination meal deal including a box of chicken strips, tots, Texas toast and a handmade onion ring with a choice of gravy and a drink, priced at $5.</p><p><br></p><p>Sonic’s newest promotion, which launched on Sept. 25, is the Sonic Carhop Classic, featuring a cheeseburger with a quarter pound of 100-percent beef, fresh tomatoes, chopped onions and crinkle-cut pickles on a toasted, bakery-quality bun. The burger is served with Sonic’s handmade onion rings and a drink, and priced at $2.99.&nbsp;</p><p><br></p><p>“Our guests have loved our classic cheeseburger and handmade onion rings for more than 60 years,” Abou Habib said. “Offering these iconic items at an incredible value has proven to be a winning combination that keeps bringing our guests back.”</p>

Nation's Restaurant News: Dinner decline stumps restaurants

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">View the full article&nbsp;</span><a href="https://www.today.com/food/restaurants-where-kids-can-eat-free-t116090"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">here</span></a><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">.&nbsp;<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">The hotel chain Holiday Inn claims it pioneered
the "kids eat free” concept back in 1952. These days, you don't have to
book a room to score some free grub your kids.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">There are plenty of restaurants nationwide
offering deeply discounted or even totally free kids' meals almost every night
of the week. Even Hooters has joined the club.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Of course, there's usually some fine print.
Though many of us may feel young at heart, kids are usually defined as 12 and
under ... and at least one adult entrée needs to be purchased. Still, the
savings can really add up. So, if you don’t feel like cooking — or breaking the
bank — dine out at any of these 11 eateries offering free meals for anyone born
after 2005.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Slim Chickens</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Southern hospitality meets budget-friendly
dining at select Slim Chickens locations where kids aged 10 and under eat free
on Sundays. There are more than 50 locations in 11 states, so check online to
see if your nearest Slim Chickens honors the deal. Note, diners must purchase
one adult entrée per free kids’ meal.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Buffalo Wings &amp; Rings</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Want to watch the game on a big screen and still
keep the kids entertained? Take the family to this sports bar and restaurant
where every Monday kids 10 and under can order anything off the kids’ menu.
It’s complimentary as long as adults spend at least $5 per kid. The promotion
is valid at all 58 locations in the U.S.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Beef ‘O’ Brady’s</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Beef ‘O’ Brady’s is another sports bar where
kids eat free. At many of its 220 locations nationwide, kids ages 12 and under
can get anything off the kids’ menu with the purchase of an adult entrée. Early
bird dinner diners? This deal is for you. It’s offered on Tuesdays from 4-8
p.m.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">4 Rivers Smokehouse</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Kids eat free three, yes, THREE, days a week at
this chain of 15 family-friendly, family-owned smokehouses in Florida and
Georgia. Every Monday through Wednesday, kids ages 12 and under can choose from
eight complimentary entrees on the Lil’ Bite menu when an adult purchases a
meal off the main menu.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Holiday Inn</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Large families take note: for the past 65 years
Holiday Inn has invited up to four kids per table to eat free at any time on
any day of the week. The offer is good at all on-site restaurants belonging to
1,217 Holiday Inn locations worldwide. At least one adult per table needs to
order a full priced entrée, and kids are defined as 12-and-under. The adult
present does have to be a registered hotel guest.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">East Coast Wings + Grill</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">“Hump Day” is a hit at all 30-plus East Coast
Wings + Grill locations nationwide. That’s because on Wednesdays kids ages 12
and under can choose from complimentary sliders, wings, pita pizzas, mini corn
dogs and more when an accompanying adult purchases an entrée.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Freebirds World Burrito</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">The only thing better than Taco Tuesday is
Sunday at Freebirds World Burrito. At all of its 80-plus locations nationwide,
kids 11 and under get a free burrito or quesadilla meal with the purchase of an
adult entrée. Use it for lunch and/or dinner. Plus, the offer is good between
10:30 a.m. and 9 p.m.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Dickey’s Barbecue Pit</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Host your next Sunday family dinner at Dickey’s
Barbecue Pit where family members ages 12 and under get a free barbecue kids
meal. The deal is honored at nearly 600 locations in 43 states. Disclaimer:
adults have to order at least $10 in food and/or drinks per kid to take
advantage of the deal.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><br>
<br>
</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Applebee’s</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Depending on the location, kids eat free (or for
only $.99) on Mondays or Tuesdays at Applebee’s. Requirements vary per
location. But there are thousands of Applebee’s locations nationwide, so
chances are that one near you has a deal. Kids' meals include chicken grillers,
corn dogs and even a 4-ounce USDA Choice Top Sirloin.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Denny’s</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">It’s breakfast for dinner at Denny’s where kids
ages 10 and under can get a complimentary stack of Jr. Strawberries &amp; Cream
Pancakes on Tuesdays between 4-10 p.m. The deal is offered at participating
locations — there are 1,700 Denny’s restaurants worldwide — and diners receive
up to two kids’ meals with the purchase of one adult entrée.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Margarita's Mexican Restaurant</span></b><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;"><o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">Margarita’s Mexican Restaurant also offers two
complimentary kids meals per adult entrée purchased. The offer is good on
Saturdays and Sundays at participating locations throughout the Northeast, New
England and Pennsylvania. Margarita’s defines kids as ages 12 and under and the
free meal includes an ice cream dessert.<o:p></o:p></span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">&nbsp;</span></p>

<p style="margin-top:0in;margin-right:0in;margin-bottom:7.5pt;margin-left:0in"><span style="font-size: 10.5pt; font-family: Helvetica, sans-serif;">These restaurants may have great deals for the
kids but if you don't feel like going out, check out some of our favorite fast
family-friendly recipes to make this fall!<o:p></o:p></span></p>

<p class="MsoNormal"><o:p>&nbsp;</o:p></p>

TODAY: 11 restaurants where kids eat free

<p>View the full segment <a href="http://www.kvoa.com/story/36447235/news-4-cooks-jalapeo-cheddar-sausage-baked-potato-casserole">here</a>.&nbsp;</p><p>Dickey's Barbecue Pit: Jalapeño Cheddar Sausage &amp; Baked Potato Casserole</p><p>Ingredients:<br></p><p>Smoked Turkey:<br></p><p>5 links jalapeno cheddar sausage<br></p><p>Hickory wood chips<br></p><p>Baked Potato Casserole:<br></p><p>4 large potatoes<br></p><p>½ lb bacon (cooked &amp; chopped)<br></p><p>½ cup cheddar cheese<br></p><p>¼ cup chives chopped<br></p><p>¼ cup sour cream<br></p><p><br></p><p>Preparation Instructions:<br></p><p>Hickory smoke sausage at 275 degrees for 20 minutes and verify internal temperature of 145 degrees. Slice on a bias and serve.<br></p><p>Preheat oven to 350 degrees and Bake Potatoes on tray for 45-60 minutes or until tender. &nbsp;In a serving dish, mix hot baked potatoes (with or without chopped skin), cooked bacon, cheese, chives, and sour cream. Sprinkle extra cheddar cheese on top and bake for 10 minutes or until the cheese has melted on top. &nbsp;Let cool for 5 minutes and serve.<br></p>

KVOA 4: News 4 Cooks: Jalapeño Cheddar Sausage & Baked Potato Casserole

<p>View the full article <a href="https://hospitalitytech.com/dickeys-barbecue-pit-incorporates-technology-every-day-training-use">here</a>.&nbsp;</p><p>At Dickey’s Barbecue Pit, we pride ourselves on serving communities across the nation Dickey’s authentic, slow-smoked, Texas-style barbecue. We can only do this if our franchisees are properly trained and given an opportunity to continue learning, which is why we created the training program we use today—one that is made possible by the adaptability of technology. &nbsp;&nbsp;</p><p>Barbecue University—Into the Pit</p><p>The training program at Dickey’s begins with Barbecue University, a four-week course run by Dickey’s training team. In these four weeks, franchisees are not only taught the art of great barbecue, but also how to run a successful business. Recently, we changed the format of the first week of class, making it completely virtual. In this week, all franchisees watch videos, take quizzes and get certified before coming to Dallas for their hands-on learning. This virtual week gives our franchisees the opportunity to get familiar with some of the systems we use in the day to day operation of our store, and allows our training team to easily communicate with them, track their progress and assist them in any way they need during the first week to becoming a Pit Master.</p><p>For the last three weeks of the program, new franchisees travel straight to the heart of the Dickey’s Pit: Dallas. They experience the world of barbecue first-hand and are introduced to the art of great barbecue in Dickey’s training store on Wycliff Ave.; where Dickey’s tests all new technology, new products and most importantly, trains our new owners. This training store allows new franchisees to learn in a hands-on environment and experience how important technology is in our day-to-day business. Furthermore, they also begin interacting with customers in a live setting, instilling our belief that the guest experience is our top priority.</p><p>&nbsp;Continuing Education: The Pit and Beyond &nbsp;</p><p>Education and guidance from the training team continues long after the franchisee has graduated from Barbecue University and opens their new Dickey’s location.</p><p>Although Dickey’s Barbecue Pit has locations nationwide, technology continues to connect us to each and every franchisee and their Pit Crew across the system. We reach our franchisees and their Crew through multiple training channels. The first, is through continuing education in Barbecue University Online—a program that is beneficial to employees that have been with Dickey’s for years or have just became a member of the family. This is where how-to videos, one-sheeters, quizzes and any information on new systems, promotions and all other Pit Master essentials are housed. Through this, we continue to educate our franchisees so they can pass along their wisdom to their Pit Crew members, whether they be Dickey’s veterans or brand-new team members.</p><p>We also connect through daily training videos known to the Dickey’s family as Shift Meeting Training Video (SMTV). The training team creates a new SMTV video daily and requires every Dickey’s store employee to watch it at the beginning of every shift—our Home Office employees even watch them every morning to start the day on the right side of the Pit!</p><p>We began training through SMTV six years ago and have molded and shaped it into the powerhouse training tool it is today. Each segment contains sales, branding and training pieces—they are timely to what promotions are going on and serve as a general “how-to” which reinforce basic training and ensures all employees are up to Dickey’s standard. Talking numbers, out of the nearly 600 Dickey’s locations nationwide, the SMTV videos are sent out seven days a week and are watched twice a day during each shift meeting—that is A LOT of SMTV and an emphasis on maintaining excellence.</p><p>At Dickey’s, we enjoy being ahead of the curve on the implementation of technology for our stores’ everyday use. With that said, training videos are imperative for a seamless roll out of new technology to every store in the system—we need to be able to “show” our franchisees and their Pit Crews how new gear functions, demonstrate operational standards and re-iterate bottom line impacts. Most recently, we upped our online ordering options by creating partnerships with third party delivery vendors. This is something that some franchisees had zero experience with, so we created videos teaching them not only how to package food for delivery, but also how to create good relationships with the vendors and ensure happy guests.</p><p>Through our training efforts at Dickey’s, from Barbecue University to SMTV, technology is crucial for us to do what we love which is “make barbecue go boom”!</p>

Hospitality Technology: Dickey’s Barbecue Pit Incorporates Technology for Every Day Training Use

<p>View the full article <a href="http://www.kansas.com/entertainment/restaurants/dining-with-denise-neil/article174698836.html">here</a>.&nbsp;</p><p><br></p><p>If you plan carefully, you could eat out at a restaurant every night until your kids turn 12 and never, ever pay for their meals.</p><p><br></p><p>Free Picasso’s cheese pizza on Monday. Free District Taqueria quesadillas on Tuesday. Free Logan’s Roadhouse ribs on Wednesday. Free Riverside Cafe hamburgers on Thursday. Free IHOP pancakes on Friday. Free Twin Peaks mac and cheese on Saturday. Free Dickey’s barbecue sliders on Sunday.</p><p><br></p><p>Although this plan might not be cost efficient in the end – considering that an adult entree purchase is required for nearly every kids-eat-free deal in town – isn’t it exciting to know it’s possible?</p><p><br></p><p>Several restaurants in town like to court parents by offering free or extremely cheap children’s meals certain nights of the week. The most popular night is Tuesday. The least popular is Friday. But free and cheap food can be found every night of the week.</p><p><br></p><p>Here’s a guide to several of the deals available now. Keep in mind that restaurants periodically change their offers, so if you hold on to this article for a while, you might want to check before you go. Also, most of these deals are available for dine-in customers only.<br></p><p><br></p><p>Know of any deals we’ve missed? E-mail dneil@wichitaeagle.com or comment on this story on the Dining with Denise Facebook page.</p><p><br></p><p>Monday</p><p><br></p><p>Cholita’s, 8987 W. Central: This Mexican restaurant offers one free child’s meal for every adult meal purchased for $5.99 or more. The deal is good for children ages 12 and under and includes a drink.</p><p><br></p><p>Denny’s, 4024 E. Harry, 5700 W. Kellogg, 8030 E. Kellogg: Kids 10 and under eat free from a kid’s menu with purchase of adult entree that costs $6 or more. The deal is good from 7 a.m. to 10 p.m. Mondays through Fridays.</p><p><br></p><p>Mexico Viejo, 6960 W. 21st St. A free kid’s meal is offered Monday nights after 3 p.m. with an adult meal purchase.</p><p><br></p><p>Picasso’s, 621 W. Douglas: A free slice of cheese pizza is offered every Monday from 5 to 8 p.m. with the purchase of any “Slice of Art” pizza.</p><p><br></p><p>Tuesday</p><p><br></p><p>District Taqueria, 917 E. Douglas: Kids get a free cheese quesadilla and soda with each adult meal purchased on Tuesdays.</p><p><br></p><p>Felipe’s, 3434 W. Central, 445 S. 119th St.: At the west-side Felipe’s restaurants, kids 12 and under eat free from a kid’s menu with each adult meal purchased.</p><p><br></p><p>Godfather’s Pizza, 4840 S. Broadway: On Tuesdays, one kid age10 and under eat free from the buffet with each adult buffet purchased. It’s served from 11 a.m. to 1:30 p.m. and from 5 to 7:30 p.m.</p><p><br></p><p>IHOP, 3505 N. Rock Road: This IHOP offers a free kid’s meals with the purchase of an adult meal from 4 to 10 p.m. Tuesdays and Wednesdays for kids 12 and younger.</p><p><br></p><p>Riverside Cafe, 739 W. 13th St., 9129 W. Central, 824 N. Baltimore Ave. in Derby: One child eats free with the purchase of each adult meal all day on Tuesdays and Thursdays.</p><p><br></p><p>Ruben’s Mexican Grill, 915 W, Douglas: Kids 12 and under eat free all day on Tuesdays with the purchase of an adult meal. One free kid per adult meal.</p><p><br></p><p>Two Brothers BBQ, 6730 W. Central: A child age 3-11 can eat free with purchase of each adult meal or buffet every Tuesday and Wednesday at the West Central restaurant.</p><p><br></p><p>Two Brothers BBQ, 3134 E. Douglas and 300 S. Greenwich: Kids age 3-11 eat free with the purchase of an adult meal on Tuesdays. One free kid meal per adult meal.</p><p><br></p><p>Wednesday</p><p><br></p><p>Logan’s Roadhouse, 353 S. Rock Road, 2424 N. Maize Road: Kids ages 12 and under eat for free from the kid’s menu on Wednesdays. One kid’s meal per adult entree purchased. Choice of drink and one side included.</p><p><br></p><p>IHOP, 3505 N. Rock Road: This IHOP offers one free kids meals with the purchase of an adult meal from 4 to 10 p.m. Tuesdays and Wednesdays for kids 12 and younger.</p><p><br></p><p>Two Brothers BBQ, 6730 W. Central: A child age 3-11 can eat free with purchase of an adult meal or buffet every Tuesday and Wednesday at the West Central restaurant.</p><p><br></p><p>Thursday</p><p><br></p><p>El Agave, 3236 N. Rock Road: A kid can eat free with the purchase of an adult entree all day on Thursdays.</p><p><br></p><p>Riverside Cafe, 739 W. 13th St., 9129 W. Central, 824 N. Baltimore Ave. in Derby: A kid can eat free with the purchase of an adult meal all day on Tuesdays and Thursdays.</p><p><br></p><p>Saturday</p><p><br></p><p>Twin Peaks, 8310 E. 21st St. and 7325 W. Taft: Kids eat free from 11 a.m. to 4 p.m. on Saturdays and Sundays with the purchase of an adult entree. One kid meal per paying adult.</p><p><br></p><p>Sunday</p><p><br></p><p>Dickey’s Barbecue Pit, 2770 N. Maize Road, 2244 N. Greenwich: A free kid’s meal for ages 12 and under is available with the purchase of each adult meal every Sunday.</p><p><br></p><p>Twin Peaks, 8310 E. 21st St. and 7325 W. Taft: Kids eat free from 11 a.m. to 4 p.m. on Saturdays and Sundays with each purchase of an adult entree.</p><p><br></p><p>Multiple days a week</p><p><br></p><p>The Angry Elephant, 2959 S. Hillside: This new barbecue restaurant feeds kids free from 4 p.m. to close daily with purchase of an adult entree.</p><p><br></p><p>IHOP, 4870 S. Washington and 515 S. Ridge Circle: These two IHOPS offer a free kids meals with the purchase of an adult meal from 4 to 10 p.m. daily for kids 12 and under.</p><p><br></p><p>And almost free</p><p><br></p><p>Applebee’s: Wichita Applebee’s restaurants offer smaller kids meals for 99 cents and larger ones for $1.99 on Tuesdays and Thursdays. Children 11 and under qualify for the deal, and it’s offered only for dine-in customers.</p><p><br></p><p>Carlos O’ Kelly’s: Kids meals are half-price at Carlos O’ Kelly’s on Tuesday nights.</p><p><br></p><p>Cici’s Pizza, 8320 W. Central: Every Tuesday in September, kids eat for 99 cents from 4 to close.</p><p><br></p><p>Fazoli’s, 8520 W. Central, 3553 N. Rock Road: Kids eat for 99 cents on Tuesdays.</p><p><br></p><p>Firehouse Subs: 99-cent kids meals are available with purchase of adult meal on Mondays and Wednesdays at the shops at 2413 Greenwich and 8007 E. Kellogg. The same deal is available at 446 S. Ridge Road and 2755 N. Maize on Mondays and Tuesdays.</p><p><br></p><p>McAlister’s Deli, 7130 W. Maple and 2222 N. Greenwich : Kids meals are 99 cents every day at Wichita’s McAlister’s.</p><p><br></p><p>PepperJax Grill, 3130 N. Rock Road, 2616 N. Maize Road: Kids eat for $1 on Wednesdays.</p>

The Wichita Eagle: Never pay for your kid to eat at a Wichita restaurant again

<div>View full article <a href="https://www.franchising.com/articles/dickeys_barbecue_pit_takes_the_field_.html">here</a>.&nbsp;</div><div><br></div><div>Kansas City Chiefs fans who love great barbecue and ribs are in for a real treat this season at Arrowhead Stadium. Multi-unit franchisee Ryan Wenrich has opened a Dickey's Barbecue Pit location in the concession area at the home field of his own favorite NFL team. He says when he was offered the concession stand space he simply could not pass on the opportunity. His first concession location opened during preseason and a second location is scheduled to open soon.</div><div><br></div><div>"We are excited to have this opportunity at Arrowhead Stadium," says Wenrich, who also operates 6 traditional Dickey's locations. "Nothing goes better with football than delicious barbecue and we are proud to offer this to the fans at Arrowhead Stadium this season and hopefully many seasons in the future."</div><div><br></div><div>The Dickey's brand has been ramping up expansion recently and has grown to nearly 600 locations in 44 states.</div><div><br></div><div>"At Dickey's Barbecue Pit, we are proud to have franchisees like Ryan Wenrich that take Dickey's Barbecue Pit to a new level by being innovative in location selection and embracing serving our traditional barbecue in a new way," says Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, Inc. "It is ideas such as these, that will continue Dickey's growth now and in the future."</div>        
      

Multi-Unit Franchisee: Dickey's Barbecue Pit Takes the Field

<div>View the full article <a href="http://www.desertsun.com/story/life/food/2017/09/20/new-dickeys-barbecue-pit-opens-rancho-mirage-week-and-you-could-win-free-barbecue-year/685989001/">here</a>.&nbsp;</div><div><br></div><div>Thursday will be a special day for barbecue fans in the desert.&nbsp;</div><div><br></div><div>Dickey's Barbecue Pit will open their new location in Rancho Mirage and they'll be celebrating with four weeks of specials and giveaways, including free barbecue for a year for four customers.&nbsp;</div><div><br></div><div>“At Dickey’s Barbecue Pit, we pride ourselves on serving our communities authentic, Texas-style barbecue which can only be done with amazing franchisees such as Steven and Haley Frydrych,” Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. said in a news release. “We are thrilled to have this power duo open their new location in Rancho Mirage.”</div><div><br></div><div>Patrons will get three chances to win the free barbecue prize:</div><div><br></div><div>1. In-store: Patrons visiting the store will get a chance to register on Saturday and the owners will choose the winner from a drawing.&nbsp;</div><div><br></div><div>2. Social media: Customers who use the hashtag #1FreeYearOfBBQ on any channel will have a chance to win.&nbsp;</div><div><br></div><div>Franchisees Steven and Haley Frydrych smile in front</div><div>Franchisees Steven and Haley Frydrych smile in front of the new Dickey's Barbecue Pit location in Rancho Mirage. (Photo: Courtesy of Dickey's Barbecue Pit)</div><div>3. Sign up: Customers can also register for the prize by signing up for Dickey's Big Yellow Cup Club membership program, in-store or online, specifically listing the Rancho Mirage location as their favorite location. You can register for the Big Yellow Cup Club here.</div><div><br></div><div>Winners will be announced from each contest on Monday.&nbsp;</div><div><br></div><div>But wait, there's more! Patrons will get another chance for the grand prize on September 27 when the Dickey's location will host Roland Dickey Sr., author of the book "Mr. Dickey's Barbecue Cookbook: Recipes from a True Texas Pit Master." Patrons will be able to register that day for another chance at free barbecue.&nbsp;</div><div><br></div><div>“We are proud to open our doors in Rancho Mirage and have the opportunity to serve Texas-style barbecue to this amazing community that we call home,” franchisee Steven Frydrych said in a news release.</div><div><br></div><div>More: A new farm-to-table lunch place is opening soon in Indio</div><div><br></div><div>Dickey's will offer four different specials and giveaway opportunities from September 21 to October 15.&nbsp;</div><div><br></div><div>Thirsty Thursdays: Patrons will receive a free large drink with free refills all day.&nbsp;</div><div>Philanthropy Fridays: Customers who donate to Dickey's charitable foundation will receive a gift card. On Fridays, all uniformed first responders will also receive a 50 percent off discount on their meal.&nbsp;</div><div>Giveaway Saturday: This is the day folks! Patrons will get an opportunity to register for a chance to win free barbecue for a year. This contest will take place only on Saturday, September 23, so make sure you visit the restaurant that day.&nbsp;</div><div>Kids Eat Free Sundays: Children under the age of 12 will eat for free if accompanied by an adult spending $10 or more on their meal.&nbsp;</div><div>The city of Rancho Mirage will celebrate the grand opening with a ribbon cutting ceremony Thursday at 11 a.m.</div><div><br></div><div>IF YOU GO&nbsp;</div><div>Dickey's Barbecue Pit&nbsp;<br></div><div>42452-4 Bob Hope Drive, Rancho Mirage<br></div><div>Hours: Open daily from 11 a.m. to 9 p.m.&nbsp;<br></div><div>Phone: 760-851-0955<br></div><div><br></div><div>For more information go to www.dickeys.com</div>        
      

The Desert Sun: A new Dickey's Barbecue Pit opens in Rancho Mirage this week and you could win free food for a year

        <div>View the full article <a href="http://www.elliscountypress.com/2017/news/new-restaurants-to-open-in-ferris/">here</a>.&nbsp;</div><div><br></div><div>FERRIS – The need for restaurants within Ferris and the surrounding region is continuing to grow year after year.</div><div><br></div><div>It is a need the Ferris City Council and Economic Development folks have been paying attention to for some time.</div><div><br></div><div>“Consumers are seeking dining, shopping and entertainment in other areas of the metroplex,” said City of Ferris Economic Development Director Sean Overeynder, regarding money currently going out of the city.</div><div><br></div><div>“That’s money that could and should be coming into Ferris instead.</div><div><br></div><div>“As a result of these revenues leaving the city and being spent in other communities for dining, shopping, and entertainment, the City of Ferris is losing needed tax dollars that are vital in sustaining our community’s growth and economy,” Overeynder added.&nbsp;</div><div><br></div><div>Enter both a new Taco Bell and a Dickey’s Barbecue Pit. Actually, Taco Bell has been in the works for some time, Overeynder explained.</div><div><br></div><div>“Taco Bell started prior to my arrival, however, when I came in I was able to assist in many areas of the development by providing needed data and analysis to further this development,” he explained.</div><div><br></div><div>The Taco Bell will be constructed by Valley Bell Enterprises and will be built at the Northeast corner of E. 8th Street and Interstate 45.</div><div><br></div><div>This is the former location of Leal’s Tire Shop. Then, through additional recruitment efforts and by showing the greatest benefit for not only these retail sectors, but the community as well, the Department of Economic Development was also able to secure Dickey’s Barbecue Pit as well as a developer for a shopping center along I-45 that will be used as a catalyst for additional growth along this corridor.</div><div><br></div><div>The shopping center will be a phased process with the first phase being approximately 65,000 square feet. The final phase of the projects is expected to be approximately 200,000 square feet.</div><div><br></div><div>Dickey’s Barbecue Pit will be opened by The Catering Guy LLC along Interstate 45.</div><div><br></div><div>It was noted Dickey’s Barbecue Pit wants to capture annually at least $1.2 million of the $15.82 million a year leakage in restaurant sales in the area.</div><div><br></div><div>Not a bad number and, with a location on I-45 that sees about 44,000 cars a day traveling along this route, it is certainly doable.</div><div><br></div><div>Taco Bell anticipates being opened by the end of December 2017.</div><div><br></div><div>Both Dickey’s Barbecue Pit and the Shopping Center are due to break ground January 2018.</div><div><br></div><div>Overeynder said the City of Ferris is continuing to work with additional retailers that will compliment what is already coming to the interstate and will further capture some of the leakage created by unsatisfied demand within the city.&nbsp;</div><div><br></div><div>“When I started with the City of Ferris, I began looking at the highest leakage from the city and found that the areas of dining, department stores, clothing stores, grocery stores, and entertainment and recreation were needed to serve a demand that was not being satisfied,” Overeynder concluded.</div>        
      
      

Ellis Community Press: New restaurants to open in Ferris

<p>View the full article <a href="http://www.fesmag.com/editor-picks/15155-dickey%E2%80%99s-barbecue-hits-the-road-with-delivery">here</a>.&nbsp;</p><p><br></p><p>A space once dominated by pizza, deliver is now as diverse as ever. As fewer people walk thru restaurants’ front doors, operators are using delivery to take their products to consumers. Of course doing so is easier said than done. Before getting into the fast lane known as foodservice delivery, operators need to weigh a variety of factors including how to process orders without compromising the in-store guest experience, packaging and more.</p><p><br></p><p>Dickey’s Barbecue represents one of the most recent restaurant concepts to enter the delivery game. The company includes both company and franchisee operated locations throughout the company. Here, Renee Roozen, president of Dickey’s Barbecue, discusses this fast-growing barbecue chain’s approach to delivery.<br></p><p><br></p><p>FE&amp;S: Why is Dickey’s getting into delivery? What’s the company’s goals?<br></p><p><br></p><p>RR: The needs and wants of consumers are changing. People want things when they want them and how they want them. We needed to change to stay relevant in the mind of the consumer. And barbecue travels so well. It stays warm and fresh.</p><p><br></p><p>FE&amp;S: Will this rollout by system wide?</p><p><br></p><p>RR: Right now about 80 percent of our system is signed up with delivery partner. And we are developing our own delivery system in the form of curbside delivery and direct delivery.</p><p><br></p><p>FE&amp;S: How are delivery orders getting to the stores? Via a Dickey’s app? The company’s website? Third-party delivery providers?</p><p><br></p><p>RR: The orders come in a couple of different ways. Consumers that are loyal to third-party vendors like GrubHub can order through there and those orders arrive in our stores via their tablets. And we have links from our website to the third party vendor sites. And if you order from our website it will go directly to our stores. And we are developing an app. We want to be anywhere we can.</p><p><br></p><p>FE&amp;S: Once a delivery order arrives, how does it get processed? Some restaurants prepare the food on the same line, while others have a second line for overflow/catering orders/delivery orders. How’s Dickey’s handling this?</p><p><br></p><p>RR: We use one line no matter how the order comes in to ensure we have fresh, quality food. When the orders come in, when know what time we need to prepare it. It gets shuffled into our regular process.</p><p><br></p><p>FE&amp;S: How do you avoid production bottlenecks?</p><p><br></p><p>RR: It’s all about scheduling and preparation. Any items we can prepare and organize ahead of time we do. In general, you will have a regular business flow. We get great analytics which allows us to plan accordingly. It’s also important for the team members on the line to remain friendly and keep chopping while they interact with customers.</p><p><br></p><p>FE&amp;S: Is Dickey’s using different or special packaging for delivery orders?</p><p><br></p><p>RR: Right now we have not found the need for special packaging. We use high quality packaging but we look at it every couple months to ensure the product remains hot, fresh and looks good.</p>

Foodservice Equipment & Supplies: Dickey’s Barbecue Hits the Road with Delivery

<div>With its incredibly strong winds and seemingly relentless rain and flooding, it does not take very long for a hurricane to devastate an area. But the cleanup and restoration of any form of normalcy can take months or even years and will require continued acts of kindness and support. Such is the case for those members of the foodservice industry affected by Hurricane Harvey.&nbsp;</div><div><br></div><div>Kommercial Kitchens, a Beaumont, Texas-based foodservice equipment and supplies based dealership experienced about six feet of flooding that kept its owners away from the business for roughly 10 days, according to Shannon Woodard, a company vice president.</div><div><br></div><div>Given the extensive nature of the flooding, Woodard used an airboat to visit his business to assess the damages before the waters receded. Last week he and others from the business, including his father who founded the company in 1991, finally were able to get inside the dealership.</div><div><br></div><div>“We just accessed our building two days ago,” Woodard said during an interview with FE&amp;S late last week. “So we are in the process of emptying it out and setting up temporary offices.”</div><div><br></div><div>Kommercial Kitchens had dealt with flooding in the aftermath of Hurricane Ike in 2008. But even then, the flooding only came to the front door. “I could still drive in back then,” Woodard recalled.</div><div><br></div><div>Even getting to the business is an adventure these days. Normally, it takes Woodard 20 minutes to drive to his business. Due to the roadblocks, flooding and other storm-related detours, Woodard had to take the back roads to get to his business, lengthening his trip considerably. “I could not leave the area I live in for five days because a bridge had collapsed and the river had flooded,” Woodard said.</div><div><br></div><div>The timing of Hurricane Harvey could not have been worse for Kommercial Kitchens, which supplies paper and disposable items, among other things, to a number of schools in the area. “School was starting that Monday (Aug. 28), so our whole warehouse was filled and ready to deliver. Now it looks like a bomb went off,” Woodard said. “We had about $770,000 in inventory and, best case scenario, about $75,000 of that is salvageable. All of your inexpensive stuff sits up real high.”HKommercial-Kitchen4A</div><div>The flood waters ravaged the warehouse at Kommercial Kitchen.</div><div><br></div><div>The dealer has 17 employees, 7 of which were helping with the cleanup. “We have a driveway filled with little forks and cups,” Woodard said.&nbsp;</div><div><br></div><div>Some of the dealers’ employees had evacuated prior to the storm and had yet to return to the Houston area. In addition, the homes of seven Kommercial Kitchens’ employees flooded. “They have to deal with their personal issues as well as professional issues,” Woodard said.</div><div><br></div><div>As the cleanup continues, Kommercial Kitchens strives for some form of normalcy. “First thing, is to get our offices up and running. We installed a job Friday night before the storm and have yet to bill that job,” Woodard said. By the end of last week, Kommercial Kitchens had restored its computer systems, a significant step toward resuming business operations.</div><div><br></div><div>Over the weekend Woodard was planning on installing a job. Of course, that was going to be more challenging than usual given that he lost many of his tools in the flooding. Luckily one of the dealer’s delivery trucks survived the flooding.</div><div><br></div><div>What’s the future hold for this first-generation family business? It’s too early to tell. “We had bought some land and were going to build a building at the end of this year,” Woodward said. “But we hope to stay open.”</div><div><br></div><div>Good Deeds Done</div><div><br></div><div>Like so many others affected by Hurricane Harvey, Woodard was grateful for the help other members of the foodservice industry offered not only to him but his employees, too. “One rep group just left. They helped us clean up and brought us lunch,” he said. “Another group came down the first weekend and helped us clean up our employees’ homes.”&nbsp;</div><div><br></div><div>Indeed, emerging from natural disasters such as Hurricane Harvey is a torrent of good deeds done by folks representing all segments of the foodservice industry. Take, for example, David Montoya and Shaun Martin. Both are Dickey’s Barbecue franchisees from La Junta, Colo., and Garland, Texas.</div><div><br></div><div>The duo got to know one another while attending Dickey’s Barbecue University classes. By attending these classes they also learned of Barbecue, Boots and Badges, Dickey’s non-profit arm that works with first responders like police and fire departments.</div><div><br></div><div>Martin also has a 30-foot barbecue trailer that includes everything an operator would need to feed a crowd, including a smoker, fryers, refrigeration and even hand sinks. “It’s a self-contained barbecue kitchen,” said Nathan Wheeler, executive director for charitable activities for Dickey’s Barbecue.</div><div><br></div><div>So Martin and Montoya headed to the Houston area to help feed those affected by the storm and the first responders helping them. And they brought along a few of their team members to assist. The net result: they are feeding roughly 5,000 people a day, including 500 first responders. They plan to remain in Houston through at least the end of the week — Sept. 22, according to Wheeler.</div><div><br></div><div>Being able to feed a large number of people on a daily basis does not happen by accident. “It’s a conglomeration of a lot of efforts,” Wheeler said. For example, team Martin and Montoya set up shop outside of the Dickey’s location in the area that was closed for a while due to the storm. This provided a fixed point from which to work that had access to essential utilities.</div><div><br></div><div>Then there was identifying the best way to get the food to those who needed it. “We worked closely with a number of organizations in Houston, including the Red Cross, to make sure we are helping as many people as possible,” Wheeler said. “We try to set up shop where we can do the most good. We have not spent more than two days in the same spot. We have to make sure to get everybody fed.”</div><div><br></div><div>This approach allowed the crew to not only feed people from Houston but also those in coastal towns such as Rockport and Port Arnasas, also devastated by the storm. “We have been able to feed some people in those areas by working with the Red Cross,” Wheeler said. “We are feeding those victims but we are doing it North of where they were.”</div><div><br></div><div>Another key factor fueling Martin and Montoya’s efforts was the continued cooperation of Dickey’s supply chain partners and others in the community. For example, some suppliers have donated product, Wheeler said, while others have been flexible when it comes to shipping food. In addition, several businesses along the highway between Dallas, home of Dickey’s headquarters, and Houston, have donated refrigerated storage space, which helps. “We have refrigeration at the site and off site refrigeration locations, too,” Wheeler added.&nbsp;</div><div><br></div><div>Dickey’s Barbecue, Boots and Badges organization is examining the logistical issues that surround doing something similar to help support the victims of Hurricane Irma. The chain did report that all of its Houston locations had reopened, although some may still be serving a limited menu.</div><div><br></div><div>Indeed, these are bitter sweet times for those assisting with the cleanup of Hurricane Harvey. The devastation of the storm is still startling but the foodservice industry response remains inspirational. “It’s the saddest and happiest part of my job at the same time,” said Wheeler.</div><div><br></div><div>He’s learned one important lesson from all of this: “Never under estimate the power of a community,” Wheeler said. “It’s a powerful thing when a community rallies together behind a specific cause. Our guests are a reflection of our communities and our country and everyone is pitching in.”</div>        
      

Foodservice Equipment & Supplies: Hurricane Harvey Part III

<div>Kansas City Chiefs fans Sunday not only celebrated opening day with a win against the Philadelphia Eagles at Arrowhead Stadium, they also got their share of barbecue from Dickey's Barbecue Pit.&nbsp;</div><div><br></div><div>"We are excited to have this opportunity at Arrowhead Stadium," franchisee Ryan Wenrich, said in a company press release. "Nothing goes better with football than delicious barbecue and we are proud to offer this to the fans at Arrowhead stadium this season and hopefully many seasons in the future."</div><div><br></div><div>The concession stand offers Dickey's slow-smoked barbecue sandwiches, ribs, frito Pie and waffle fries. Wenrich said a second location will open soon inside the NFL stadium, and Pit Bosses Kip McVey and Michael Meade will run both units.</div><div><br></div><div>"At Dickey's Barbecue Pit, we are proud to have franchisees like Ryan Wenrich, that take Dickey's Barbecue Pit to a new level by being innovative in location selection and embracing serving our traditional barbecue in a new way," said Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants in the release. "It is ideas such as these, that will continue Dickey's growth now and in the future."</div>        
      

Fast Casual: Dickey's hopes to score with KC Chiefs fans

<p>View the full segment <a href="http://www.kvoa.com/story/36393559/news-4-cookssmoked-turkey-green-beans">here</a>.&nbsp;</p><p>Dickey’s Barbecue Pit: Smoked Turkey &amp; Green Beans</p><p>Ingredients:<br></p><p>Smoked Turkey:<br></p><p>1.5 lbs turkey breast.&nbsp;</p><p>Hickory wood chips</p><p>Green Beans:<br></p><p>1lb fresh green beans</p><p>½ lb bacon, diced</p><p>1 small yellow onion or ½ large yellow onion, diced</p><p>½ cup chicken broth</p><p>Salt &amp; Pepper to taste</p><p>Preparation Instructions:<br></p><p>Smoke turkey breast with hickory wood at 275 degrees for 90 minutes, until internal temperature is 145 degrees. Slice and serve to order.&nbsp;<br></p><p>In a large sauté pan on cook bacon on medium heat. When bacon is half way cooked, add diced onion. &nbsp;Once bacon is golden brown and onion is translucent, add cleaned green beans and chicken broth and mix all ingredients together with tongs. Cover sauté pan and reduce temperature to simmer. Simmer on low until green beans are steamed at desired doneness. Al dente to soft, it is up to you. Season with salt and pepper to taste.</p>

KVOA: Smoked Turkey and Green Beans

<p><a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-open-kcs-arrowhead-stadium">QSR </a>covered Dickey's new concession stand in Arrowhead Stadium.&nbsp;</p><p>Dickey’s Barbecue Pit Owner/Operator Ryan Wenrich ventured out from the typical Dickey’s Barbecue Pit location and has set up shop at Kansas City’s Arrowhead Stadium.</p><p><br></p><p>Wenrich, a Kansas City football fan for as long as he can remember, was thrilled when Arrowhead Stadium approached him about sharing Dickey’s slow-smoked, Texas-style barbecue with patrons of their venue. His first concession location opened during preseason and a second location will be opening soon.“We are excited to have this opportunity at Arrowhead Stadium,” says Wenrich. “Nothing goes better with football than delicious barbecue and we are proud to offer this to the fans at Arrowhead stadium this season and hopefully many seasons in the future.”</p><p><br></p><p>The concession stand will offer Dickey’s delicious, slow-smoked barbecue sandwiches, fall off the bone ribs, Frito Pie and crispy waffle fries. Though Wenrich is the owner of these locations, they will be run by Pit Boss’ Kip McVey and Michael Meade.</p><p><br></p><p>“At Dickey’s Barbecue Pit, we are proud to have franchisees like Ryan Wenrich that take Dickey’s Barbecue Pit to a new level by being innovative in location selection and embracing serving our traditional barbecue in a new way,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “It is ideas such as these, that will continue Dickey’s growth now and in the future.”</p>

QSR: Dickey’s Barbecue Pit Open at KC's Arrowhead Stadium

<p>View the full segment <a href="http://www.kvoa.com/story/36361503/news-4-cooks-polish-sausage">here</a>.&nbsp;</p><p><br></p><p>Dickey’s Barbecue Pit: Polish Sausage</p><p><br></p><p>Ingredients:</p><p><br></p><p>5 links Kielbasa Sausage found at most grocery stores</p><p><br></p><p>Preparation Instructions:</p><p><br></p><p>Smoke sausage links at 275 degrees for 20 minutes and verify internal temperature of 145 degrees. Slice and serve with your favorite sides (Goes well with Cole Slaw &amp; Mac and Cheese)</p>