If you are a member of the media, our Media Relations Team can assist you with a story or interview request. For media requests or inquiries, please email Dickey's Barbecue Pit Media Relations Team at: 

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

Baker bar with potatoes and all the fixings

PRESS CONTACT

PRESS KIT

Media Inquiries

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

IN THE NEWS

<a href="http://www.nrn.com/people/dickey-s-reorganizes-executive-team">Nation's Restaurant News</a> covered the reorganization of Dickey's Barbecue Pit leadership.&nbsp;
Dickey’s Barbecue Restaurants Inc. has formed a new parent company and reorganized its executive team, the operator said Tuesday. 

 
The Dallas-based company said it had created Dickey’s Capital Group Inc. as the parent organization, and named Roland Dickey Jr. as CEO. Laura Rea Dickey, former chief information officer, succeeds him as CEO at Dickey’s Barbecue Restaurants, the company said in a press release.
 
As part of the reorganization, Renee Roozen, who joined Dickey’s in 2015, and previously served as vice president of operations, was promoted to president of Dickey’s Barbecue Restaurants Inc.
 
“With great growth comes change,” Roland Dickey Jr. said in a statement, “and I look forward to partnering with Laura Rea Dickey and Renee Roozen to continue evolving the brand while staying true to our Texas barbecue heritage.”
 
A company spokeswoman said the creation of Dickey’s Capital Group and the leadership reorganization were intended “to more effectively meet the demands of rapid growth.” Franchisees are opening about a dozen restaurants each month, the company said.
 
“The growth Dickey’s has seen over the past years is something that I am extremely proud to be a part of,” said Laura Rea Dickey, who served for eight years as CIO of Dickey’s Barbecue Restaurants Inc. “With our amazing owner-operators and the DBRI team, the Dickey’s brand has much more room for growth in the future.”
 
Dickey’s, founded in 1941 by Travis Dickey, has grown to about 600 restaurants. This year, the company plans to enter its 45th state and expand internationally.

Dickey’s reorganizes executive team

<a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-expanding-california"><o:p></o:p></a>

<span style="font-size:11.0pt;line-height:107%;
font-family:&quot;Calibri&quot;,sans-serif;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:
Calibri;mso-fareast-theme-font:minor-latin;mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:&quot;Times New Roman&quot;;mso-bidi-theme-font:minor-bidi;
mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA"><a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-expanding-california">QSR</a><span style="font-size:11.0pt;line-height:107%;font-family:&quot;Calibri&quot;,sans-serif;
mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:
minor-latin;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:&quot;Times New Roman&quot;;
mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language:
EN-US;mso-bidi-language:AR-SA"> published this article about Dickey’s nine-store
development agreement in California.<span style="font-size:11.0pt;line-height:107%;font-family:&quot;Calibri&quot;,sans-serif;
mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:
minor-latin;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:&quot;Times New Roman&quot;;
mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language:
EN-US;mso-bidi-language:AR-SA"> <hr>After working with Dickey’s Barbecue Pit as a general contractor in California, Caleb Cabrera decided it was time to embark on a new adventure. While working with Dickey’s, Cabrera fell in love with the brand and began researching franchising options with his son, CJ Cabrera and business partner, Vince Perez. Cabrera grew up in the restaurant industry and has since then not only opened restaurants of his own, he is the founder and Chief Executive Officer of Elite Construction, a company that specializes in restaurant development.Cabrera and his partners have signed on to open nine new Dickey’s locations in the Orange County area of California. “Dickey’s Barbecue Pit is proud to have Caleb Cabrera join the team as an Owner/Operator,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “Dickey’s has an extremely large presence in California, second to that of our home-state of Texas, and we are proud to continue our expansion throughout the state.” Dickey’s Barbecue Pit is a 75-year-old, family-owned brand that not only serves delicious, slow-smoked barbecue but also guarantees a large helping of southern hospitality. “Dickey’s rapid expansion across the nation is due in part to our dedication of staying true to our brand while also evolving with the changing times,” says Dickey Jr. “The other key factor is choosing the best partners to franchise with, and Cabrera is the perfect fit.”

QSR: Dickey's Expanding in California

One of the
nation’s top Mommy Blogs, <a href="http://www.obviously-marvelous.com/2016/12/16/obviously-holiday-dickeys-barbecue-pit-holiday-feast/" target="_blank">Obviously Marvelous</a> wrote an amazing review of
Dickey’s Prime Rib Holiday Feast!<o:p> </o:p><hr>Nine days ya’ll! There is just nine short days until Christmas and I better not be the only one who has major anxiety about that. While it feels like the clock of life is on fast forward, time is nevertheless slipping away. I still have a few gifts to purchase, plenty of wrapping to do and have not baked a single treat, but I am venturing on with confidence.That is, until I remembered my wonderful inlaws will be visiting this weekend.Now we have to plan a couple of last minute family meals, which is tough considering time is already a factor. Once I started to seek out a solution and my wheels began to turn, it was not long before I remembered our most recent Dickey’s Barbecue Pit experience, and I knew that was our answer. With 500 locations across the country, the Dickey’s Barbecue Pit menu includes a delicious selection of meats including beef brisket, pulled pork, ham, polish sausage, turkey and chicken, which are all slow smoked over hickory wood on-site daily at every location. Dickey’s extensive homemade side options such as potato salad, baked beans and macaroni and cheese make a mouthwatering addition to any meal. From combination plates and sandwiches, to kids meals and catering options, there is something scrumptious for everyone. As many of you already know, we are big fans of Dickey’s Barbecue Pit and totally love their food, especially for large parties or gatherings, and there are plenty of those during the holiday season, which is why a Dickey’s Barbecue Pit Holiday Feast ($109) is a fabulous idea!This amazing spread starts by selecting from one of four holiday meat selections including spiral cut ham, smoked turkey, Cajun fried turkey, and for the first time prime rib! Like their signature turkey and ham, the new prime rib from Dickey’s Barbecue Pit is pre-smoked and seasoned with a special spice blend, making an easy and unexpected holiday treat to wow your guests. Along with your meat selection, the Holiday Feast also includes a large tray of stuffing, a large tray of baked potato casserole, a large tray of green beans with bacon, gravy and a dozen rolls. The ideal meal for a hungry holiday crowd. We were able to try our own Dickey’s Barbecue Pit Holiday Feast last weekend when we invited family over to see our newly completed home renovations and I fell in love before I even had a chance to take a bite! Since the Holiday Feast can be ordered online or by calling the nearest Dickey’s location, customers can easily select the pick up day and time that fits with their schedule, and being that this particular spread is not precooked, making sure the food is hot and fresh for guests is extremely easy.Once my husband brought home our Dickey’s Barbecue Pit Holiday Feast, it was time to get things cooking. Detailed heating instructions are provided during pickup and we found them quite easy to follow. While all of our sides and rolls came out perfectly cooked after their suggested cook time, our prime rib was unfortunately far from finished. It required far longer than the instructions suggested, but once it was complete, the fabulous food more than made up for the delay.Every single bite was beyond delicious! The prime rib was flawless and exactly medium rare. It was amazingly flavorful with a killer outside crust, super juicy and moist and almost tender enough to pull apart with a fork. While it impressed our entire family and definitely served as the star of the feast, the wonderful sides can not be overlooked. Each one was outstanding and offered the perfect compliment to our meal. I am not usually a stuffing person but the one from Dickey’s Barbecue Pit was great. It involved cornbread, included yummy chunks of onion and celery and had the perfect texture. The baked potato casserole had the rich flavor of bacon and was total comfort food, and even the kids loved the green beans with bacon. As usual, Dickey’s buttery rolls were a crowd favorite as well. I also need to mention the amount of food included with the Dickey’s Barbecue Pit Holiday Feast. We initially fed seven adults and two children, many of which had seconds, and we sent everyone home with plenty of leftovers. Our family of five had leftovers again for dinner the following evening, I had leftovers for lunch on day three, and on day four there was still enough prime rib to chop up and use in some tasty tacos. <o:p></o:p>Whether you need quality food in a holiday hurry, or are wanting a bit of barbecue to change the seasonal stride, check out Dickey’s Barbecue Pit.

Obviously MARvelous: Dickey's Holiday Feast

<a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-adds-prime-rib-holiday-menu">QSR</a> wrote this amazing article about Dickey’s offering Prime Rib for the first time this holiday season.
 
For the first time in a decade Dickey’s Barbecue Pit is adding a new option to their holiday meal lineup, Prime Rib. After spending the month of November eating Thanksgiving turkey, Dickey’s heard from customers that even the most devoted holiday foodie was getting “feasting fatigue.”
The Prime Rib, Dickey’s newest holiday option, is a delicious alternative to the traditional holiday meal starring turkey or ham. 

Guests can order a whole Prime Rib a la carte or as part of a Holiday Feast that includes baked potato casserole, cornbread dressing, green beans with bacon, and a dozen buttery rolls. 

To place their holiday order, guests can go online or call their nearest Dickey’s location from now until December 24. 

“Dickey’s Barbecue Pit is a 75 year old, family-owned business, and we take pride in being part of folks holiday traditions,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “We are excited to add Dickey’s Prime Rib to our menu allowing our guests to have a new holiday option.” 

Dickey’s is also hoping to help with the “Holiday Hangover” by giving families a break after the expenses often associated with holiday season. At Dickey’s, from December 26 to January 2 Kids Eat Free with every purchase of a $10 adult dine-in meal.

Dickey's Adds Prime Rib to Holiday Menu

<span style="font-size:11.0pt;line-height:107%;
font-family:&quot;Calibri&quot;,sans-serif;mso-ascii-theme-font:minor-latin;mso-fareast-font-family:
Calibri;mso-fareast-theme-font:minor-latin;mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:&quot;Times New Roman&quot;;mso-bidi-theme-font:minor-bidi;
mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA"><a href="https://www.qsrmagazine.com/news/black-friday-kids-eat-free-dickeys-barbecue-pit">QSR</a><span style="font-size:12.0pt;line-height:107%;font-family:&quot;Calibri&quot;,sans-serif;
mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font:
minor-latin;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:&quot;Times New Roman&quot;;
mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language:
EN-US;mso-bidi-language:AR-SA"> covered Dickey’s Black Friday and Cyber Monday
deals in this article.<hr>Dickey's Barbecue Pit is offering specials on Black Friday and Cyber Monday this year for barbecue lovers throughout the nation. On Black Friday at Dickey's, kids eat free with the purchase of a $10 adult dine-in meal. For every one adult meal purchased, guests will receive a free kid's meal for children under 12. Guests who are members of Dickey's Big Yellow Cup Club will also receive a free Big Yellow Cup with a purchase of $5 or more. On Cyber Monday, Dickey's is offering $5 off a purchase of $25 or more for online ordering only.&nbsp;&nbsp;

QSR: On Black Friday, Kids Eat Free at Dickey's Barbecue Pit

<a href="http://rapidcityjournal.com/lifestyles/bangers-and-mash-comfort-food-from-across-the-pond/article_7af745c2-bec3-5d17-891d-eeff140d0d9f.html" target="_blank">Rapid City Journal </a>wrote this article about Dickey's Bangers and Mash.&nbsp;<hr id="[object Object]">As the weather turns cooler outside, inside many homes and restaurants, the stoves are heating up and cooks are turning to warm, comfort foods. At the top of the list often are soups and crock-pot specialties. One very simple, often overlooked item, at least until a certain holiday in March, is Bangers and Mash. Made of mashed potatoes and sausages, it is sometimes served with onion gravy, fried onions, baked beans, or peas. It is mostly eaten in the United Kingdom, Canada, Australia, and New Zealand. In Rapid City you can find it served locally at Dickey’s Barbecue Pit year round and at Sally O’Malley and Murphy’s Pub during St. Patrick’s Day. However, all agree it is a perfect dish for this time of the year. “It’s one of our best sellers,” says Dickey’s Barbecue Pit Manager Kade Johnson. “It’s a pretty hearty meal, with a mixture of mashed potatoes and meat.” "For me it's the seasonings, not like a beer brat, but with lots of onion, caraway seeds. It comes off a bit more bold in flavor," says Amy Medina, cook at Sally O'Malley's. Medina says for many of their Bangers and Mash customers, it is a nostalgic meal, like something grandma would have made. "We get a lot of older crowd that comes in over St. Patrick's Day, it's very homey for them." Bangers and Mash is the familiar term for Sausage and Mash, a favorite British and Irish dish. The name bangers is believed to come from sausages bursting in the pan with a bang if they cooked too fast. They say that Bangers and Mash is quick and easy to make, and as stated before very hearty. Multicultural cooking network agrees, with origin of the name though the dates may vary slightly as to when the term was originally used. While some believe the term “bangers” has its origins in World War II, the term was actually used as far back as 1919. Either way, "It's an acquired taste," says Medina. At Sally O'Malley's, they serve theirs with a really nice sausage, seasoned mashed potatoes, and a cup of sauerkraut. Sometimes Irish soda bread is thrown in and it is most often accompanied by a dark beer. "The brave ones want Irish cream and coffee," says Medina. Medina says she's seeing a trend with bangers and Mash that she doesn't with corn beef and cabbage, "The younger generation eats healthier, looks for more vegan options. As time goes on, it may pass." But for now, it's a simple meal to whip up at home with plenty of online recipes to follow and perhaps a new generation will discover the intrigue of the banger.

Rapid City Journal: Bangers and mash: comfort food from across the pond

<a href="http://www.fastcasual.com/news/dickeys-bbq-holds-art-contest-to-celebrate-75th-anniversary/" target="_blank">Fast Casual</a> covered Dickey's mural contest in this article.&nbsp;<hr id="[object Object]">Dickey's Barbecue Pit is celebrating its 75th anniversary by asking artists to submit works for two large-scale murals that will become permanent features outside Dickey's original location in Dallas. The selected artists will win free barbecue for a year and $500, according to the release. "Dickey's Barbecue Pit is an artisan brand, and we are proud to commission new works of art to feature prominently at our first and original location," Roland Dickey Jr., CEO of Dickey's Barbecue Restaurants, said in the release. "The mural project will be a lasting symbol of Dickey's 75 years of serving authentic, Texas-style barbecue, and we look forward to many more years of serving communities around the nation and the world." All submissions will be accepted until Nov. 24, according to the release.&nbsp;

Fast Casual: Dickey's holds art contest to celebrate 75th anniversary

<a href="http://www.bizjournals.com/columbus/news/2016/11/04/texas-barbecue-chain-ready-to-debut-in-franklin.html" target="_blank">Columbus Business First</a> published this article about the new location in Ohio.&nbsp;<hr id="[object Object]">A nationally known barbecue chain is making its way into Franklin County. Kelley Millikin, a franchisee for Highland Park, Texas-based Dickey’s Barbecue Restaurants Inc., expects to open this month, possibly by late next week, at 3915 Britton Parkway in Hilliard. It won’t be the first Dickey’s in Central Ohio. Another franchisee runs a pair of restaurants in Delaware County, but it will be the first in Franklin County. While it might be a new-ish name to many around Columbus, the family owned business started 75 years with a single barbecue shack and grew into a Dallas-area chain in the 1960s before starting to franchise in the 1990s. It stands at more than 560 restaurants in 43 states today. “I knew Dickey’s well because every time I’d fly into (Dallas/Fort Worth International Airport), I would stop and eat it,” Millikin told me. The 18-year resident of Hilliard is a former Walgreen Co. executive. As that drug store chain cut staff, Millikin took his severance and turned it into a Dickey’s franchise. “Did I want to go back into something corporate or do my own thing?” he said. “Now I’m working eight minutes from my home instead of traveling to Chicago every week.” Dickey’s Barbecue Pit is fast-casual barbecue. “Chop-and-chat,” is how Millikin described it. Counter-ordering has been a staple of the business since Travis Dickey opened the first in 1941. Customers order their meat — brisket, pulled pork, chicken, turkey, ribs, sausage, ham — move down the line and pick up sides like mac-and-cheese, cabbage slaw or baked beans. There are sandwiches, platters and salads. The newest menu also has “butcher tacos” – the barbecued meats go onto flour tortillas – and sliders as smaller sandwich options. It sells family packs of meats and sides as well. It does catering, too. The Hilliard restaurant does have a carry-out window so customers do not have to get out of their car.

Columbus Business First: Texas barbecue chain ready to debut in Franklin County

<a href="http://www.fastcasual.com/news/dickeys-expands-in-ny/" target="_blank">Fast Casual</a> covered Dickey's expansion in the Northeast.&nbsp;<hr id="[object Object]">Dickey's Barbecue Pit announced a new location in Kingston, New York, according to a press release. Daniel Terlizzi, the new owner, will open Dickey's third New York location in early 2017. Terlizzi, father of three, saw the opening as an important opportunity to teach his children some life lessons. "I want to give each of my kids the stepping stones of the business and see what amazing things they do with it, and I believe Dickey's is the perfect place to do that," he said in a news release.&nbsp;

Fast Casual: Dickey's expands in NY

<a href="http://www.bizjournals.com/albuquerque/news/2016/11/04/dickeys-barbecue-pit-opens-second-abq-location.html?ana=RSS%26s%3Darticle_search&amp;utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+bizj_albuquerque+%28Albuquerque+Business+First%29" target="_blank">Albuquerque Business First</a> featured the new Albuquerque location, here.&nbsp;<hr id="[object Object]">After a successful first run in Albuquerque, Dickey's Barbecue Pit is expanding in the Duke City with a second location. Located at 1410 Wyoming Blvd. NE, the new location opened Thursday. The chain's first location, 4320 The 25 Way NE, opened in 2014. Dickey’s first opened in Albuquerque in 2000 and had a nine-year run at 4811 Pan American Freeway NE near Montaño. This will be owner Deepak Shah's second Dickey's restaurant. He owns the location in Hobbs. Originally from India, Shah previously was CFO of Southwest Cheese Co. in Clovis. “Albuquerque was in need of a delicious option for Texas-style barbecue,” Shah said in a statement. “As a Texas neighbor we did not have many barbecue options, and I am happy that I able to provide delicious barbecue to my community.” Dickey's initial franchise fee is $15,000 with a total investment ranging from $280,819 to $481,819, according to the company's website. Dickey’s has more than 560 stores in 43 states, including locations in Hobbs and Farmington. Maurine Dickey, a vice president at Dickey's, is an Albuquerque native.

Albuquerque Business First: Dickey's Barbecue Pit opens second ABQ location

<div>Dickey's owner, Gary Chhina, was featured in a QSR article, <a href="https://www.qsrmagazine.com/news/one-youngest-dickeys-franchisees-open-more-units" target="_blank">here</a>.&nbsp;</div><hr id="[object Object]"><div> </div><div>Dickey’s Barbecue Pit has prided itself on serving authentic, Texas-style barbecue for the past 75 years and continues to grow because of the dedication of owners such as Gary Chhina. After opening his first Dickey’s Barbecue Pit location in September 2016, Chhina decided that he wanted to continue to invest into the brand to open new locations throughout Santa Barbara County. Although Dickey’s is a Texas-born business, the presence of Dickey’s in California is second to that of its home state and continues to grow.</div><div> </div><div>“The Dickey family congratulates Gary Chhina on signing on to open a new Dickey’s location in Santa Barbara,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants Inc. “Dickey’s has over 100 locations in the state of California, and we are proud to continue expanding in the area.”</div><div> </div><div>Gary Chhina, a 23-year-old entrepreneur, has spent the past seven years in the restaurant industry until deciding it was time to embark on a new adventure and open his own franchise. As one of the youngest Dickey’s Barbecue Pit owners, he chose Dickey’s because of the support its franchise system offers. Chhina had great success with his first Dickey’s location and decided that the residents of Santa Barbara County needed more options for slow-smoked, Texas-style barbecue.</div><div> </div><div>“Dickey’s was the perfect choice for me because not only do I love the food, I love the hard-working, family feel the Dickey’s brand has,” Chhina says. “Dickey’s is a growing, thriving brand and I am excited to share it with my community.”</div>

QSR: One of Youngest Dickey's Franchisees to Open More Units

Check out the Mr. Dickey segment on CW2, <a href="http://kdvr.com/2016/10/26/dickeys-barbecue-pit-50-off/" target="_blank">here</a>!&nbsp;<hr id="[object Object]">Dickey's Barbeque Pit is celebrating 75 years of serving the best Texas-style BBQ in the country with Colorado's Best HALF PRICE Deal! &nbsp;Today, Roland Dickey, Sr., aka "Mr. Dickey" showed off some of the savory meats you can enjoy every day. &nbsp;He also made his Frito Pie from his new cookbook, "Mr. Dickey's Barbeque Cookbook".

CW2 Colorado's Best: Dickey’s Barbecue Pit – 50% OFF

Watch the Mr. Dickey cooking segment on FOX31 Everyday, <a href="http://kdvr.com/2016/10/26/dickeys-barbecue-pit-75th-anniversary-more/" target="_blank">here</a>!&nbsp;<hr id="[object Object]">Dickey's Barbecue Pit is celebrating its 75-Th anniversary this year! Founded in 1941, Dickey`s has always been owned and operated by the Dickey family, for three generations. &nbsp;And, in every store overnight, Dickey's smokes all its meats, low and slow. We’re getting hungry just thinking about it! The true Texas pit master himself and founder of Dickey's Barbecue is Roland Dickey, Senior. And, he's here to show us his famous recipes.

FOX31 Everyday: Dickey’s Barbecue Pit 75th Anniversary & More!

See Fast Casual's article on a new development agreement in Colorado, <a href="http://www.fastcasual.com/news/air-force-vets-launching-two-dickeys-bbq-in-colorado/" target="_blank">here</a>.&nbsp;<hr id="[object Object]">Air Force veterans Bob and Barbara Rusnak plan to launch their fourth and fifth Dickey’s Barbecue Pit stores in Colorado Springs, come next year. Bob Rusnak noted in a release that the Colorado locations were the first Dickey’s franchises outside of Texas to open in Colorado in 1998, and "we are proud to continue expanding throughout the state."

Fast Casual: Air Force vets launching two Dickey's BBQ in Colorado

The <a href="http://www.heraldtribune.com/news/20161024/grand-openings" target="_blank">Sarasota Herald-Tribune </a>published this about the new Bradenton, FL opening!&nbsp;<hr id="[object Object]">A Dickey’s Barbecue Pit restaurant has been opened on State Road 70 just west of the Lockwood Ridge Road intersection by owners Dan and Pam Wood. The Texas-based company says it was founded in 1941 and is now the nation’s largest barbecue chain, with franchise restaurants coast to coast. Another one is on Clark Road in Sarasota. The chain features Texas-style, slow-cooked barbecue, and the new restaurant is offering a variety of grand opening specials and giveaways for the next four weeks, including complimentary tastes of a new item, "the Frank &amp; Beans Taco." The Woods were born and raised in Missouri and moved to Florida from Nebraska, according to a Dickey's news release. The restaurant is at 4406 53rd Ave. E. and open daily from 11 a.m. to 9 p.m. 941-727-4227.&nbsp; The Ultra Luxury Property Group has been formed by real estate agents Jay Travis, Christy Travis and Kimberly Mills. The concierge real estate team caters to high-end clients buying or selling properties on Florida’s West Coast and has assembled more than 35 "Elite Business Partners," providing the full range of services required by ultra-luxury clients, from translators and home stagers to currency converters and personal shoppers. Jay Travis and Christy Travis are fourth generation agents, following in the footsteps of their father, grandfather and great-grandmother. Each with 16 years of real estate expertise, they are among the youngest to be inducted into the Re/Max Hall of Fame and have both consistently ranked in the top 1 percent of Re/Max agents worldwide. They have earned 10 real estate designations, including that of Certified Luxury Home Marketing Specialist. 941-223-6643. Info@UltraLuxuryPropertyGroup.com. www.UltraLuxuryPropertyGroup.com.