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Baker bar with potatoes and all the fixings

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IN THE NEWS

Dickey’s Barbecue Pit in Lake Elsinore is so much more than a place to get great barbecue. Set just off Central Avenue in Lake Elsinore by the Lowe’s and a plethora of other businesses, Dickey’s Barbecue is a hidden gem serving barbecue lovers throughout Lake Elsinore and the surrounding communities.
 
From their ginormous Bakers – a baked potato loaded with butter, pulled pork and sour cream, topped off with onion straws – to their world-famous ribs – smoked fresh daily – this Dickey’s does everything right and in a big way. Guests at this restaurant can enjoy a variety of smoked meats and special sides made with fresh daily to soft serve, all by Dickey’s friendly wait staff who are more than happy to serve any delectable dish to those who stop by for a bite to eat.
 
Frank and Susan Morones opened their restaurant just over a year ago, to rave reviews from the community and haven’t slowed down since. Frank, an aircraft mechanic who owns his own business and renovates and flips houses, leaves much of the restaurant management to his wife Susan who can often be found working in every area of the restaurant from smoking to serving customers and that love shows through in the delightful dishes that guests can enjoy any day of the week.
 
“We went in to a Dickie’s Barbecue Pit one day and we liked the food and Frank always wanted to do something different,” Susan Morones explained of their decision to go into the restaurant business. “It’s definitely been an experience. It’s been a roller coaster but having my crew with us and being able to learn together, laugh at our mistakes and grow as a team, I think that is the one thing I really like. We are all in it together.”
 
Manager Tanya Korman has been with the family-owned restaurant since they open their doors in February 2016.
 
“We just had our one year celebration,” Korman said. “Even though Dickie’s is a corporate name, it is family owned and we try to keep that family feel here.”
 
That family friendly atmosphere spills over into the restaurant as everyone at this establishment is happy to come to work each day – something that lends itself to a one-of a kind dining experience.
 
“We try to keep that hometown feel. We have our regulars who know our names,” Korman said, adding that most people who work at the restaurant know others who have worked there. “We treat people as our guests, not our customers and that helps us to stand out from the chain restaurants that are out there.”
 
The friendly service isn’t the only thing that makes this restaurant stand out, at Dickie’s meat is smoked daily – for 14 hours over hickory chips – giving this Lake Elsinore eatery’s offerings a wonderful, mouthwatering flavor.
 
“We smoke our brisket and our pulled pork for 14 hours overnight, all our meats are made fresh daily, and smoked to perfection,” Korman said. “When I get here in the morning and start prepping for the day the smell is amazing.”
 
Korman said her favorite food is the pulled pork, but the pork ribs are one of the restaurants most ordered dishes.
 
“They are St. Louis Style pork ribs,” she explained. “Tuesdays are $10.99 rib day, we have regulars that come in on that day just to get ribs.”
 
Korman said the creamed spinach and the fried okra are two of the most popular Homestyle sides.
 
Dickie’s also offers catering for those who just want to enjoy some ‘cue for their special event or meeting.
 
“We do offer on-site catering for 100 people or more. We have done a few events at Cornerstone Church and have done a few weddings,” she said. “We slice the meat right in front of them and serve them.”
 
For catering under 100 people Dickie’s Barbecue Pit will do drop off or guests can pick the items up at the store. For quotes on catering, potential guests should contact the store.
 
“We actually just started home delivery, too,” Korman said. “For any order, $25 and a small delivery charge, we will actually deliver the food right to our guests’ doorstep.”
 
Dickie’s also offers a “Deal of the Day,” which can be found on their Facebook page by visiting www.facebook.com/Dickeys-Barbecue-Pit-Lake-Elsinore.
 
For my visit, I tried the Baker and the pulled pork plate.
 
The baker – an oversized baked potato topped with everything but the kitchen sink – was, simply put, delicious. Fully loaded with butter, your choice of meat, cheese, chives, sour cream, onion tanglers and Dickie’s original barbecue sauce, this dish literally melts in your mouth. The drizzle of barbecue sauce on the top tied this highly shareable dish together, making it one I recommend everyone should try at least once. A meal in itself, I was happy I shared the Baker with my dining partner or I wouldn’t have had room for the pulled pork plate, which definitely would have been a shame.
 
The pulled pork was a true winner, literally falling apart on my fork and melting in my mouth with every bite, the meat was infused with a hickory smoke flavor, after spending 14 hours in the smoker. The Homestyle sides – macaroni and cheese, and one of my all-time favorite foods, fried okra – were spot-on. All the sides are made fresh daily using Dickey’s own recipe, Korman said.
 
My dining partner tried The Westerner – a hoagie filled to the brim with two meats of the guest’s choosing and topped with cheddar cheese, pickles and onions. For his selections, he chose jalapeno cheddar kielbasa and pulled pork. For this review, I had a taste of his sandwich, which also happened to be the Wednesday special, and I must say it was delicious.
 
The food portions were just right, though in all fairness, I do have to say I did need to get a doggy bag to bring home the rest of my pulled pork. Had I left enough room we would have tried either the peach or the apple cobbler topped with the soft serve that everybody gets for free when visiting Dickey’s.
 
If you haven’t gone out and tried it, I recommend you head on over to Dickey’s Barbecue Pit at 29273 Central Ave. Ste. B and while there make sure you try the fall off the bone pork ribs and of course the fried Okra – and tell the Kim sent you.
 
Dickey’s Barbecue Pit in Lake Elsinore is open seven days a week from 11 a.m. to 9 p.m. For catering quotes or to place an order for delivery within a five-mile radius of the restaurant, call (951) 249-7977.
 
<a href="http://myvalleynews.com/restaurants/dickeys-brings-cue-lake-elsinore/">My Valley News</a>

Dickey’s brings the ‘cue to Lake Elsinore

Got a hankerin’ for some barbecue while you’re in Northern California?
 
Now Dickey's Barbecue Pit's signature smoked sausages are hitting Safeway shelves just in time for summer. The majority of Safeway locations across Northern California are now carrying Dickey's Smoked Spicy Cheddar Sausage and Hot Links.
 
"We are always looking for new ways to give our loyal guests what they want and are excited to offer another opportunity to bring Dickey's into their homes," said Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, Inc. "We are proud of our partnership with Safeway, which makes it even more convenient for guests to enjoy our delicious, hickory-smoked sausage at their festivities and barbecues throughout the summer."

Smoked Sausages are hitting Safeway Shelves

Although a number of fast-casual pizza chains have set up in Bakersfield, we'll give credit to locally owned Boss Pizza Co. for being first on the draw. Another way the chain has stood out is with its summer deal that allows kids to eat for free.
 
Now through Aug. 31, children 12 and under receive a free one-topping personal pizza for each pizza or entree salad purchased at regular price. The offer is valid from 2 to 5 p.m. daily at either location (1525 18th St. or 5440 California Ave.).&nbsp;
 
We tracked down a few other deals for children (and some for adults). If you know of any others, send them to thedish@bakersfield.com.
 
Chick-fil-A: Every Wednesday in June, an adult or child can redeem a free breakfast item from 6:30-10:30 a.m. No purchase necessary.
 
Denny's: Kids eat free on Tuesdays and Saturdays from 4-10 p.m. Two children may eat for free with purchase of an adult meal. And anyone who comes in on their birthday will receive a grand slam (with proof of date of birth).
 
Dickey's BBQ Pit: Kids eat free on Sundays, with purchase of an adult meal. No drinks are included.
 
Famous Dave's: On Tuesdays, children can select a $1.99 entree when an adult purchases a meal. Adults can also enjoy a special Tuesday with the Feast for Two for $29 (normally $44). It comes with a half-slab of St. Louis-style spareribs, half a roasted chicken, quarter-pound of either Texas beef brisket or Georgia chopped pork, along with coleslaw, fries, beans, sweet corn and four corn bread muffins. Kids can also eat for $1.99 with that deal.
 
Firehouse Subs: On Tuesdays, children can receive a free kids combo if an adult purchases a combo at regular price. A daily dining deal for two offers two sandwiches, two bags of chips and two drinks for $16.50. Customers need only mention the special before ordering.
 
Celebrate Father's Day
If the dad in your life is a whiskey drinker, Eureka! has got a treat for him. The California chain is celebrating Father's Day by offering a complimentary engraved whiskey glass (while supplies last) to dads dining out on June 18.
 
The treat is in line with the beverage program at Eureka!, which revolves around the commitment to serve all-American premium products, including more than 40 small batch whiskeys. Toast Dad with signature cocktails like the house old fashioned, made with Old Overholt Rye Whiskey, bitters, fresh orange zest and a block of ice or contemporary creations like the Holy Smokes! with Buffalo Trace Bourbon, tart cherry liqueur, maple syrup, Aztec chocolate bitters, then smoked in house with hickory chips.
 
Eureka! is located at 10520 Stockdale Highway.
 
Marie Callender's is also encouraging dining with Dad, offering a Father’s Day Brunch for $16.99. The brunch will feature a carving station, create your own omelets, Belgian waffle bar, fresh fruit, soup and salad bar and fresh bakery treats. It costs $16.99.
 
The two Bakersfield locations are at 2631 Oswell St. and 3801 California Ave.
 
Do you know of other Father's Day dining deals? Let us know at thedish@bakersfield.com for inclusion in an upcoming article.
 
Meatless menu options
It can be tough for vegetarians dining in Bakersfield. Ordering the same quesadilla or salad can get you down. So here are a couple of new options at local spots worth a try for anyone who wants a meat-free meal.
 
Locale Farm to Table (1723 18th St., Suite A) already serves a grilled cheese featuring three cheeses and a side of tomato bisque. But what's really exciting is a veggie-packed sandwich, which is a secret menu item. Featuring many of the ingredients of the popular tri-tip melt, the sandwich features caramelized onions, sauteed portobello mushrooms, cheddar and provolone cheese and a house-made chimichurri and aioli spread served on grilled Pyrenees sourdough. Delicious, a bit decadent and OK for vegetarians and cheese-lovers alike.
 
An option I'm eager to try is the latest offering at the Poke Express. The fairly new business has been making a splash outside the Hen's Roost downtown on Saturdays and on Sundays at the farmers market outside the Kaiser Permanente near The Marketplace. It serves poke bowls, with brown or white rice or mixed greens as the base, topped with ahi tuna — with your choice of sesame shoyu or sriracha or wasabi aioli — toppings and sides like red onion, cucumber, edamame, avocado and seaweed salad. Now not all vegetarians eat fish but this is where it gets interesting since the business now offers tofu as a protein. All the great poke bowl flavors with an option that vegetarians (and vegans) can enjoy.
 
The Poke Express is at 1916 G St. from 9 a.m. to 2 p.m. Saturdays and the market near 8800 Ming Ave. from 10 a.m. to 2 p.m. Wednesdays and 9 a.m. to 2 p.m. Sundays. Learn more at thepokeexpress.com.
 
New and different
Bakersfield Pizza Co. &amp; Bar pulled a game changer on its Wednesday steak night special. For $25, diners can get the steak calzone style, in which a rib-eye is piled with garlic alfredo pasta, cheese and garlic butter then wrapped in dough and baked. The finished calzone is topped with marinara, garlic butter and parmesan. Those who want to keep it simpler can opt for the steak and pasta for $20. ... Long John Silver’s is throwing back to meals like Mom used to make with a hand-breaded homestyle buttermilk cod. Available through Aug. 27, the Southern-inspired comfort food is served with fries and the chain's signature hushpuppies for $5.99. ... Arby’s tossed up a pizza slider, stacking pepperoni, provolone cheese, genoa salami and roasted garlic marinara on a mini bun. ... Yogurtland has a sweet summer promotion with five flavors rolling out now through July 17. Available now are homegrown watermelon sorbet and sun kissed strawberry shortcake; sweet 'n’ smooth peaches and cream gelato will be out June 19; larger than life mud pie starts July 3; and picnic favorite apricot mango tart will be released July 17. The chain is also offering gummy butterflies as a new topping and collectible spoons, one featuring a red watermelon wedge and the other a slice of mud pie
 
Stefani Dias can be reached at 661-395-7488. Follow her on Twitter at @realstefanidias.

THE DISH: Deep discounts

While the franchise model has expanded into almost every type of business imaginable, franchises based around food remain an industry cornerstone. Almost a quarter of the 988 companies that applied for the 2017 Franchise 500 list were food-related. And according to the latest Economic Impact of Franchised Businesses report prepared for the International Franchise Association, “quick-service restaurants provided more establishments, jobs and payroll and generated more output and contributed more to GDP than any other single line of business.” Full-service restaurants and retail food businesses contribute significantly as well.
 
We’ve ranked the <a href="https://www.entrepreneur.com/slideshow/294578#9">top food franchises</a>, divided by category -- such as Asian food, frozen desserts and sandwiches -- and then ranked them within their respective categories, so whatever type of food franchise you’re interested in, you can see who comes out on top.
 
The <a href="https://www.entrepreneur.com/slideshow/294578#9">rankings </a>are based on each company’s performance when run through our Franchise 500 formula, a comprehensive evaluation of more than 150 data points in the areas of costs and fees, size and growth, franchisee support, brand strength and financial strength and stability. But keep in mind that the list is not intended as a recommendation of any particular franchise. Always do your own research to find the opportunity that’s right for you. That means reading the company’s legal documents, consulting with an attorney and an accountant, talking to as many existing and former franchisees as possible -- and, of course, sampling the food!&nbsp;
 
<a href="https://www.entrepreneur.com/slideshow/294578#0">Entrepreneur Magazine&nbsp;</a>

Dickey’s Ranks as #1

DALLAS - May 31, 2017 //&nbsp;<a href="http://www.prnewswire.com/" target="_blank">PRNewswire</a>&nbsp;// - This Friday, Dickey's Barbecue Pit's charitable foundation Barbecue, Boots &amp; Badges will present local police officers with 50 life-saving, bulletproof vests as part of its Invest in a Vest initiative. This donation is made possible by a generous contribution of $25,000 by Central Market.
The donation presentation will take place at the Central Market Lovers Lane location on Friday, June 2 from 12-2pm. Although the event is not open to the public, anyone interested in getting involved or supporting Barbecue, Boots &amp; Badges can visit http://www.bbabfoundation.org/.
"Barbecue, Boots &amp; Badges was founded to serve those who put their lives on the line every day to protect our community," said Laura Rea Dickey, CEO of Dickey's Barbecue Pit, Inc. "These brave men and women deserve our support, and we want to make sure they are getting the best equipment possible. We thank Central Market for helping us in this endeavor."
The Invest in a Vest initiative is a partnership between Dickey's Barbecue Pit's charitable foundation, Barbecue, Boots &amp; Badges, and Angel Armor to provide local police officers with life-saving body armor. A $500 donation provides one officer with a set of ballistic plates, which are capable of protecting them from sniper rounds and high-powered ammunition. Wearing body armor more than triples the likelihood that an officer can survive a shooting to the torso, according to a RAND Corporation study. In addition, more than 3,000 officers' lives have been saved by their body armor to date, according to the American National Institute of Justice.
"Central Market has great respect for our police officers who commit their lives to our safety each and every day. This donation of vest plates is our way of saying "Thank you" for their loyal and dedicated service to the city of Dallas," said Stephen Butt, President of Central Market. "These new plates will provide an added layer of state-of-the art defense for those who protect all of us."
To find the Dickey's Barbecue Pit nearest you: [https://www.dickeys.com/locations]. Find Dickey's on Twitter, Facebook and Instagram.
<h2>About Barbecue, Boots &amp; Badges</h2>
Enthusiastically led by Maurine Dickey, <a href="http://www.bbabfoundation.org/">Barbecue, Boots &amp; Badges </a>supports local law enforcement, firefighters and their families. The foundation is national, yet the support is intensely local — benefiting first responders who put their lives on the line every day, serving the public. The foundation exists to serve those who protect us.

Central Market Donates $25K to Invest in a Vest

When a potential employee goes hunting for online job posts for Dickey’s Barbecue Pit, they might be met with a few things atypical of other chains’ career pages. Individualized culture sites rolled out this spring give franchisees the opportunity to share employee shoutouts or operator bios, and even plug events like car shows. The goal is to help amplify the voices of local stakeholders and guests, says CEO Laura Rea Dickey. “It’s a place where owner-operators can tell their story and truly communicate the local aspect of their business,” she says. As “local” continues to be a pervasive buzzword, franchises like Dickey’s are working to shine a light on the small-business owners. But the message needs to reach employees.
 
 

During shift meetings, Dickey’s corporate team works with franchisees to underline that each unit is operator-owned. The chain puts together videos reminding workers how to cut a biscuit or sell an LTO. But at the end of the short clips, Dickey’s shouts out local teams and operators for recent successes, then hands off the discussion to franchisees to explain what the videos mean to their store.
 
 

Part of acting like a local business for Sonic Drive-In franchisee Ted Kergan is communicating with employees and tapping into the needs of the community. During orientation, employees are taught not only the history of the brand, but of the franchise group as well. The orientation helps staff see examples of how the brand’s core values of “entrepreneurial spirit” and “power of the individual” can be executed at the store level. So when Kergan’s crew members noticed that some small kids visiting the restaurant did not have car seats, they decided to do something about it. His team met with the University Medical Center of New Orleans and found out many children in the state were suffering injuries in car accidents, because parents did not have the money to buy car seats. They developed a local fundraiser and will be donating 1,000 car seats this year.
 
 

Communicating that locally owned and operated message has long been a part of McDonald’s selling point to prospective franchisees; it tries to convey that it’s a collection of small- and mid-sized businesses rather than one giant corporation.
 
 

Papa John’s takes a similar approach. For Joe Smith, SVP of global sales and development, it comes down to being clear with prospective franchisees that the chain isn’t looking for an owner who just wants to make a capital investment. “If the team members see that owner in the store on a busy Friday or Saturday night, it displays that that owner cares about the business,” Smith says. “And if owners show that they care about the business, team members will care.”&nbsp;
 
 

From Restaurant Business

Stepping out of Franchisors' Shadows

It was a busy but good year for Dickey’s Barbecue Pit. In 2016, it not only opened 87 units but also launched a new menu and formed Dickey’s Capital Group to facilitate future growth. Roland Dickey Jr., who had been serving as the restaurant’s CEO, is now running Dickey’s Capital Group, and the brand’s former CIO, Laura Rea Dickey, took over the CEO title. Renee Roozen, former vice president of operations, was appointed as the first brand president.
 
The chain also implemented its “No B.S.” (Bad Stuff) campaign in 2016, after execs took a hard look at its proteins and made the move to source ethically and responsibly. Beef brisket is humanely handled and sustainably raised with no additives. Chicken is raised without antibiotics, is cage free and vegetarian fed, and contains no added hormones. There are no nitrates or nitrites in Dickey’s sausages and no artificial colors or flavors in any of the brand’s pork products, for example. Dallas-based Which Wich Superior Sandwiches has created a strategy to achieve tremendous growth both in terms of locations and revenue in upcoming years. With a recent opening in London, the 511-unit brand, which opened 54 locations in 2016, plans to open 50 domestic and 20 international locations by the end of the year. Proving that it’s not just “another sandwich concept”, Which Wich differentiates itself, CEO Jeff Sinelli said, by providing customizable.
 
While Dickey’s enhanced menu kept many of the brand’s classics, it also now incorporates tacos, sliders and Smoke Stacks, a combination of a side and a meat in one easy-to-carry container. The new menu, however, wasn’t a strain on owner/ operators, Laura Rea Dickey said. It required them to add only one item to food orders. Dickey’s, known in the industry as a leader in tech, is experimenting with sensor and beaconing technology to help stores operate more efficiently by reducing waste and ensuring operational standards. Beacon technology will enable curbside pickup of to-go orders without the guests ever leaving their vehicles, Laura Rea Dickey said.
 
From&nbsp;<a href="https://www.fastcasual.com/whitepapers/2017-fast-casual-top-100/">Fast Casual</a>

#8 of Top 100 Movers & Shakers

Two new Traverse City restaurants are firing up the barbecue pit. National franchise&nbsp;Dickey’s Barbecue Pit&nbsp;opened its doors Thursday in the East Front Street Campus Plaza. As part of its grand opening, the fast casual barbecue spot – which offers dine-in or take-out – will offer specials running through June 11, including: Thirsty Thursday (free treat for first 50 guests, free Big Yellow Cup &amp; free refills all day), Philanthropy Friday (gift card with donation for first 80 guests, 50 percent off meal for uniformed first responders), Singer-Songwriter Saturday (original music from a local singer-songwriter), and Kids Eat Free Sunday (one free kids meal with $10 adult purchase, kids 12 and under). Dickey’s is open daily year-round from 11am to 9pm except for Christmas and Thanksgiving.
From&nbsp;<a href="http://www.traverseticker.com/story/new-restaurants-stores-set-to-open-for-memorial-weekend">The Ticker News</a>

New Stores in Traverse City

See the full slide show on The Daily Meal <a href="http://www.thedailymeal.com/eat/america-s-top-25-barbecue-chains-2017-slideshow/slide-19">here.</a>

#8 on America's Top 25 Barbecue Chains!

From <a href="http://1851franchise.com/details/11440/How-Hard-Work-Good-Timing-and-Diversity-in-the-Restaurant-Industry-Helped-Laura-Rea-Dickey-Rise-Through-the-Ranks">Franchise 1851</a> &nbsp;&nbsp;
By Cassidy McAloon
 
The CEO of Dickey’s Barbecue Restaurants says that the industry is full of opportunities for aspiring entrepreneurs and employees to succeed.
 
Laura Rea Dickey has always been involved in the restaurant business. From her first job as a hostess at Lone Star Steakhouse to her current position as CEO of&nbsp;<a href="https://www.dickeys.com/franchise" target="_blank">Dickey’s Barbecue Restaurants, Inc.</a>, Dickey has had a front row seat to the industry’s evolution. And if you ask her, those changes are moving restaurants in a positive direction.
 
“I started working in the restaurant industry at a time when it was ready to go to the next level. Instead of being behind the curve, brands were ready to take on the latest technology and innovate in an exciting space,” Dickey said. “I was fortunate in that from a timing standpoint, I had enough marketing, advertising and web experience to tap into that landscape and make the most of the opportunity to grow.” &nbsp;
Dickey first launched her professional career in advertising. But at the time, she still had one foot in the restaurant industry—she worked with restaurant clients who were looking to enhance their marketing efforts and digital presence. That’s why it wasn’t a stretch when she made the switch to work on the client side of things. Dickey first worked as a strategic planner for Dickeys Barbecue Restaurants before taking over the role of CIO. She focused on building a technology roadmap for Dickey’s, and creating an authentic experience for every customer that walked through their doors.
 
Now, as CEO, Dickey is still focused on innovation. With the goal of growing the brand from just under 600 stores to over 700 this time next year—including new international locations—she’s taking the brand’s technology from the back of the house and also implementing it in a customer-facing setting. The brand is in the process of testing its own online ordering system, for example, which is designed to engage guests in a new way and make dining at Dickey’s more convenient.
 
To implement those types of changes and move the brand in a positive direction, Dickey relies on a leadership team that’s made up of 16 passionate and talented professionals. It’s those different opinions and perspectives that helps the brand stay connected to consumers.
“Diversity always enhances a brand’s outcome. Having folks on your team with different perspectives and backgrounds—whether it’s a variety of ages, experiences or genders—is so important when it comes to being successful,” Dickey said. “At the end of the day, it’s beneficial to have your leadership team be reflective of your guests. That’s how you can truly identify with your customers and provide them with the products and services that they’re looking for.”
 
The Dickey’s brand boasts an incredibly diverse leadership team—12 out of its 16 executives are women. But Dickey notes that it’s not their gender that makes them successful. It’s their commitment to working hard and ability to organically grow through the ranks.
“There’s certainly more diversity in the workplace now than there was when I was just starting out. It used to be that I was one of the only women at both tech and restaurant conferences. But that’s not the case anymore,” said Dickey. “The restaurant industry is one of the most diverse industries out there, which speaks to the fact that you can really find an opportunity to grow within it. Whether you’ve had a traditional or nontraditional career path, you can find a way to get your foot in the door and organically work your way up.”
 
There are numerous opportunities for aspiring entrepreneurs to work their way up in the restaurant franchising industry, both at Dickey’s and beyond. And as more brands continue to welcome new members to their leadership team from all walks of life, Dickey believes that there’s room for women to continue driving the restaurant industry forward.
 
Dickey said, “The best advice that I have for women working their way up the ladder both in business and in franchising is to think about nothing but your goal. You have to want to go further and be willing to stay longer and work harder. If you stay focused on your goal, you’re going to end up exactly where you want to be.”

Laura Rea Dickey Rising Through the Ranks 

From <a href="https://www.fastcasual.com/blogs/dickeys-ceo/">Fast Casual</a>:&nbsp;
Editor's note: In honor of International Women's Day and Women's History&nbsp;Month, FastCasual interviewed several female leaders in the restaurant industry to learn about their success and how they feel about leading in a male-dominated industry.&nbsp;<a href="https://www.fastcasual.com/blogs/15-female-execs-offer-advice-about-rising-to-the-top-of-a-male-dominated-field/">To read the entire series, click here.</a>
Before taking over as CEO of Dickey's Barbecue a few months ago, Laura Rea Dickey spent her days wrapped up in technology as the chain's CIO. The granddaughter-in-law of Travis Dickey, who founded the chain in Texas in 1941, was responsible in 2015, for implementing&nbsp;<a href="https://www.fastcasual.com/news/dickeys-gaining-operational-insight-via-big-data/">Smoke Stack</a>, the chain's cloud-based, big data system that collects customer data.
Smoke Stack has made data-driven business insights quick and easy to attain, allowing the chain to focus efforts on using data instead of manually analyzing it, Dickey said.
"This significant improvement to our reporting and analytics environment translates into more dollars saved and earned, said Dickey, who replaced her husband, Roland, as CEO in January when he became&nbsp;CEO of the chain's parent company. She took on the CEO title without hesitation and suggests that other women do the same.&nbsp;
"The opportunity is there, just commit and deliver. Don't look around, look at your goal and you'll get there," she said.
Got her start in the biz 
More than 20 years ago, Dickey's first "real" job was as a hostess at Lonestar Steakhouse in high school. Her post-college career started in advertising and web design,&nbsp;where her first three clients were restaurants.
On why women make great leaders 
"A range of perspectives enhances an outcome, so more woman taking leadership roles in the restaurant industry will continue to help evolve the business. Plus, woman are key decision makers for family dining choices, so it's a valuable perspective."
Advice to women looking to lead
"Restaurants require a relentless work ethic; so&nbsp;work hard, stay a little longer, do more than is required at every opportunity and you will move up."

'Female leaders will evolve the industry'

From <a href="http://www.hawaiinewsnow.com/story/34966809/dickeys-barbecue-pit-coming-to-oahu">Hawaii News Now:</a>&nbsp;
HONOLULU (HawaiiNewsNow) -
If you like barbecue, you'll want to pay attention to this: Dickey's Barbecue Pit is coming to Oahu.
The location of the eatery hasn't been announced yet.
But franchise owner Danny Mabalot, Jr. said he's looking forward to serving "delicious barbecue to my community in Oahu."
Dickey's Barbecue Pit is family-owned and operated, with locations in 44 states. It's the nation's largest barbecue chain.

Hawaii News Now: Dickey's coming to Oahu

From <a href="http://khon2.com/2017/03/21/dickeys-barbecue-pit-franchise-to-open-on-oahu/">KHON 2</a>:&nbsp;
With nearly 600 locations in 44 states, the world’s largest barbecue franchise will finally expand to Hawaii.
A publicist for Dickey’s Barbecue Pit reported Tuesday that Hawaii native Danny Mabalot Jr. will open a restaurant on Oahu within the next year. Mabalot got his start in the franchise business with four Subway locations owned by his family, which were opened by his father.
A location has not been finalized yet.
Founded in 1941, Dickey’s is known for slow smoking their meats on-site for 12-14 hours daily. The Dallas-based family-run franchise offers signature meats including beef brisket, pulled pork and pork ribs; mac and cheese, barbecue beans and cabbage slaw sides, and free kids’ meals every Sunday.

KHON 2: Dickey’s to open on Oahu

From <a href="https://www.dmagazine.com/publications/d-ceo/2017/march/ceo-spotlight-roland-dickey-jr/">D CEO</a>:&nbsp;<hr>The CEO of Dickey's Barbecue Restaurants Inc. on what it's like to run a family business.<div style="text-align: left;"> </div><h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Education</h4><div>Southern Methodist University, Bachelor of Arts, Master of Arts<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Why I Love My Job</h4>The best part is the team and getting to a place to truly shape the business.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Toughest Challenge</h4>Family business. It’s the biggest advantage and challenge all in one.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Lesson Learned</h4>The results are what count; effort only matters.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Looking Ahead</h4>It’s a truly watershed moment with so much change in the restaurant industry. From technology, guest values, and sustainable, organic menus to the competition, the challenge is truly invigorating.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Keeps Me Up</h4>The eighth cup of coffee.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Advice for an 18-Year-Old You</h4>Buy Apple stock.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Favorite Beverage</h4>Barbecue sauce Bloody Mary<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">First Car</h4>A Dickey’s catering van. It wasn’t very cool on the weekends.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Favorite Movie?</h4>“Smokey and the Bandit”<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Standout Destination</h4>The Dylan Hotel along the Keizersgracht Canal in Amsterdam. It has such great 16th century interiors that actually inspired our new store interior design.<h4 style="box-sizing: inherit; margin: 2em 0px 0px; font-size: 15px; line-height: 1.4; font-family: &quot;Gotham SSm A&quot;, &quot;Gotham SSm B&quot;, Helvetica, sans-serif; font-weight: 700; text-decoration: underline; color: rgb(0, 0, 0);">Bucket List</h4>Being an extra in “Smokey and the Bandit 3”This Q&amp;A is extended content from the Dallas 500, a special edition produced by D CEO that profiles the region’s most influential business leaders. Visit&nbsp;<a href="http://www.dallas500.com/" style="box-sizing: inherit; color: inherit; background-image: linear-gradient(white, rgb(255, 255, 255)), linear-gradient(white, rgb(255, 255, 255)), linear-gradient(rgb(0, 173, 239), rgb(0, 173, 239)); background-size: 0.05em 1px, 0.05em 1px, 1px 1px; background-repeat: no-repeat, no-repeat, repeat-x; background-position: 0px 95%, 100% 95%, 0px 95%; text-shadow: rgb(255, 255, 255) 0.03em 0px, rgb(255, 255, 255) -0.03em 0px, rgb(255, 255, 255) 0px 0.03em, rgb(255, 255, 255) 0px -0.03em, rgb(255, 255, 255) 0.06em 0px, rgb(255, 255, 255) -0.06em 0px, rgb(255, 255, 255) 0.09em 0px, rgb(255, 255, 255) -0.09em 0px, rgb(255, 255, 255) 0.12em 0px, rgb(255, 255, 255) -0.12em 0px, rgb(255, 255, 255) 0.15em 0px, rgb(255, 255, 255) -0.15em 0px; transition: color 0.3s ease;">www.dallas500.com</a>&nbsp;for details.</div>

D CEO: CEO Spotlight, Roland Dickey, Jr.

From <a href="https://www.fastcasual.com/blogs/15-female-execs-offer-advice-about-rising-to-the-top-of-a-male-dominated-field/">Fast Casual</a>:
"The Femi-Nazi" was the nickname my high school boyfriend's dad "jokingly" gave me at the dinner table one night after I said his sons and daughters deserved equal treatment.
 
He chuckled, thinking he was hilarious. I rolled my eyes.
 
Although he was legitimately a nice man, a loving father and I knew he was only teasing me, I saw the amusement in his eyes. He thought my "idealism" was cute. It infuriated me. His nickname didn't offend me, but even at 17, his condescending attitude did. It was the late 1990s, not the 1920s, and I guess I expected more from him.
 
It wasn't the last time I was called a Femi-Nazi or heard the word "feminist" used as an insult. I'm not special; I know most career-oriented and independent women have had similar experiences. Although things are obviously much better than in the past — hey, we had our first legitimate female candidate for president — we still have a long way to go before we are equally sharing control with men.
 
The restaurant industry is no exception. Women still only make up only 27.3 percent of the industry's CEOs and 21.4 percent of chefs or head cooks.
 
The good news, however, is that the number of female-owned restaurants has increased by 40 percent in the last decade. Half of all U.S. restaurants are either owned or co-owned by women, NRA President Dawn Sweeney wrote in a recent blog. We are making headway.&nbsp;
 
In honor of International Women's Day (March 8) I wanted to highlight some of the women who are already leading the way. I'm humbled to cover their accomplishments, whether it's as CEO, the founder of a new concept or taking a leap of faith by opening a franchise. I can't wait to see what they do next.
 
Laura Rea Dickey
CEO
Dickey's Barbecue
 
"The opportunity is there, just commit and deliver. Don't look around, look at your goal and you'll get there."
 
Got her start in the biz
More than 20 years ago, Dickey's first "real" job was as a hostess at Lonestar Steakhouse in high school. Her post-college career started in advertising and web design, where her first three clients were restaurants.
 
On why women make great leaders
"A range of perspectives enhances an outcome, so more woman taking leadership roles in the restaurant industry will continue to help evolve the business. Plus, woman are key decision makers for family dining choices, so it's a valuable perspective."
 
Advice to women looking to lead
 
"Restaurants require a relentless work ethic; so work hard, stay a little longer, do more than is required at every opportunity and you will move up."

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