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Baker bar with potatoes and all the fixings

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IN THE NEWS

<p><a href="http://www.restaurantbusinessonline.com/ideas/consumer-trends/family-meal-deals">Restaurant Business</a> published this article about Dickey's Family Packs.&nbsp;</p><hr><p>Consumers order food to go about six times per month, according to Technomic’s Takeout &amp; Off-Premise Dining Consumer Trend Report. While the bulk of sales—$55.5 billion in 2016—go to large-group catered events, there’s an opportunity to capture families, bridging a gap between catering and individual takeout meals. Women and millennials with children are particularly receptive to takeout, and touting bundled meals as an easy family dinner solution can help appeal to those groups. Here are a few lessons to learn from some early adopters.</p><p><span style="font-weight: bold;"><br></span></p><p><span style="font-weight: bold;">Marketing to orderers</span></p><p>When the Dickeys—founders of Dickey’s Barbecue Pit—sat down as an extended family for dinner, they would cobble together a family-size meal from several other restaurants. Finally, they asked, “Why not offer our own?” says Emily Bennett, VP of regional marketing. So the chain launched what it calls home meal replacement—combos that feed four to 10 people—marketed as family packs. They now account for 10% to 12% of business, Bennett says.</p><p><br></p><p>While men tend to order the family packs of ribs and brisket for game day, 49% of Dickey’s customers are women—and the chain is actively reaching out to them. Recent focus groups revealed that “clean” proteins are a priority with female guests, and a new antibiotic-free chicken, smoked on-site, was rolled out last August to meet that request. “Through loyalty clubs, we see how often guests come in and what they order,” Bennett explains. “If we see they’re not ordering family packs, we target them with specials through social media, mobile and display campaigns.”</p><p><br></p><p>Family-pack sales have accelerated in the last two years, driven by these targeted marketing efforts, online ordering and the introduction of new proteins. A meal for four goes for $19.95. Customers can add a gallon jug of lemonade or sweet tea for another $8—a move that has helped capture beverage sales with takeout orders, says Bennett.</p><p><br></p><p><span style="font-weight: bold;">Bundling up value</span></p><p>Chicken chain Bojangles’ also overcomes the drinks to-go challenge by bundling in iced tea. The chain trademarked its Big Bo Box—an all-in-one carryout container designed with a spigot on top to pour tea, says Randy Poindexter, senior VP of marketing. &nbsp;A typical Big Bo Box also holds fried chicken, biscuits and sides, and goes for $19 to $40 to feed four to 10 people. Bojangles’ marketing campaign stresses the convenience of the box—not just for tailgating (the bulk of its carryout business) but for every kind of group meal, says Poindexter.</p><p><span style="font-weight: bold;"><br></span></p><p><span style="font-weight: bold;">Grab-and-go solutions</span></p><p>Family meals don’t always have to be for four-plus diners. Snap Kitchen, a fast casual that focuses solely on meals to go, is redefining family by marketing to young urban couples. The 35-unit concept—No. 4 in Restaurant Business’ 2016 Future 50 ranking of the fastest-growing small chains—packages meals in small, medium and large sizes ($7.50 and up), making it easy for couples to share.</p><p><br></p><p>Fast casual Flower Child is also banking on convenience, marketing grab-and-go family dinners. According to Sam Fox, head of parent Fox Restaurant Concepts, 25% of the food sold at Flower Child was purchased for takeout in its first few months of operation. Display cases in each of the five locations offer Family Dinners and Friends and Neighbors meals, each with a choice of protein and large sides to be shared.&nbsp;</p>

Restaurant Business: Family Meal Deals

<p>Check out the full video of Mr. Dickey on KING5 <a href="http://www.king5.com/entertainment/television/programs/new-day-northwest/roland-dickey-of-dickeys-barbecue-pit-makes-brisket/388357187">here</a>.&nbsp;</p>
<p>SEATTLE - Barbecue expert, Roland Dickey Sr. of Dickey’s Barbecue Pit launched a clean eating campaign this month, reducing carbohydrates and offering meats free of antibiotics, nitrates and nitrites.</p>
<p>Stop by one of the many locations in the greater Seattle area to try it out!<br>
</p>
<p>Some BBQ advice from Roland Dickey Sr:<br>
</p>
<p>Dry rub your meats with a mixture of salt, garlic, and course black pepper.&nbsp;<br>
</p>
<p>Cook a brisket low and slow, covered, at 225 degrees overnight for 13... 14... or 15 hours! &nbsp;Cover it with BBQ sauce from Dickeys while you are cooking it. &nbsp;It's coming to grocery stores in the Northwest soon!&nbsp;</p>
<p>Ribs you want to cook for 3-4 hours. &nbsp;Again, Low and Slow. &nbsp;</p>

Dickey's Founder Makes His Tasty Brisket

        <div><a href="http://chiefexecutive.net/transforming-family-legacy/">Chief Executive Magazine</a> wrote this piece on Roland Dickey, Jr.&nbsp;</div><hr><div>Asked about his goals for the future of Dickey’s Barbecue Restaurants, CEO Roland Dickey, Jr. has a two-word answer: “World domination.” Given that his family’s 75-year-old franchising business has extended its reach to encompass 43 states over the last five years and continues to sign several single- or multiple-location franchising agreements a week, he’s only half joking.<br></div><div><br></div><div>Clearly, a lot has changed since the CEO’s grandfather, Travis Dickey, opened a Dallas storefront selling traditional Texas barbecue. But a lot has also stayed the same—and that’s a big part of how this slow-smoked barbecue company is succeeding on a fast-growth track. Dickey’s Barbecue has stayed true to the principle ingredient of its success—a simple menu devoted to delivering great barbecue— while adapting virtually everything else about the company.</div><div><br></div><div><div><span style="font-weight: bold;">A Fast-Casual Focus</span></div><div>“The easiest thing to do is to develop your model and then just grow it forever,” acknowledges Dickey, Jr., who has spearheaded a series of changes since succeeding his father as CEO in 2010. “That sounds good but it doesn’t really work because consumer tastes are changing and the market is changing. If you don’t adapt, your competitors will and, the next thing you know, you’re a tired, anachronistic brand that is beginning to struggle.” Setting the stage for what would become a nationwide franchise rollout, one of the first—and biggest— adaptations was a retooling of the original cafeteria-style Texas barbecue buffet into fast-casual-style locations that played better in new markets.</div><div><br></div><div>“When the recession hit, it really showed the vulnerability of having those big-footprint, high-overhead concepts,” explains Dickey, Jr. “So we came up with a much leaner, meaner and more profitable approach. It took two years to get it all proofed out, but by 2011 we were solid and we’ve been expanding ever since.”</div><div>Every Dickey’s Barbecue location still slow smokes all its menu items—beef brisket, pulled pork, St. Louis-style ribs, barbecued honey ham, polish sausage, spicy cheddar sausage, smoked turkey and marinated chicken—on-site and always will, he adds. “We will always be all about great barbecue. That’s our core. But with everything non-core—from the equipment and technology we use to our décor and the music we play—we need to continually improve to make sure we’re cooler, more energetic and more profitable than our competitors.”</div><div><br></div><div>This year, that mandate led to a “No B.S.” (aka No Bad Stuff) initiative toward using more wholesome, natural ingredients. Dickey’s now serves only antibiotic- and hormone-free chicken raised cage-free. The company will also be increasingly seeking out responsibly raised ingredients for the rest of its protein needs and removing harmful ingredients like nitrates. “It’s more expensive, but it’s the right thing to do—and it’s also what people want today,” says Dickey, Jr., who hopes to wield the company’s considerable protein-buying power to nudge market practices with the shift. “We have a bit of leverage to help transform the meat industry and we want to use it.”</div><div><br></div><div><span style="font-weight: bold;">Franchising Secret Sauce</span></div><div>While a hip image doesn’t hurt when it comes to appealing to prospective franchisees, ultimately it’s the potential for profitability that drives someone to plunk down their life savings to launch a barbecue restaurant.</div><div><br></div><div>Dickey’s looks to keep these newbie franchisees happy with constant communication and aggressive marketing and sales support, such as a call-center catering hotline that books catering jobs and hands them off to franchise-owned stores.</div><div><br></div><div>The company is in the midst of rolling out a proprietary new “Smokestack” enterprise management system developed over the last year to help its franchisees operate more efficiently and market more effectively. Among other things, the system will analyze usage patterns among loyalty club members so franchisees can tailor email marketing messages to specific customer types. Lunchtime regulars, for example, might get an attractive offer for a “meal replacement” family pack to lure them to buy dinner.</div><div><br></div><div>Ultimately, it’s efforts like these—plowing money back into “boots-onthe-ground” support for its stores—that drives expansion, notes Dickey, Jr. “We are restaurateurs, not financial people looking to squeeze every nickel out,” he says. “If our stores are doing well, they recommend us, we open more stores and the whole thing works.”</div><div><br></div><div>With annual revenues currently in the $480 million to $500 million range, Dickey, Jr. plans to continue pursuing domestic growth while also eyeing international opportunities. Wooed by potential partners in Europe, the Middle East and Asia, he’s homing in on Asia but plans to take a slow and steady approach.</div><div><br></div><div>“Having the right supply chain will be critical,” he says. “We want to make sure that when we expand we do it right.”</div></div><div><br></div>        
      
      

Chief Executive Magazine: Transforming a Family Legacy

        <div><a href="http://fesmag.com/features/foodservice-perspectives/14110-q-a-with-renee-roozen,-dickey%E2%80%99s-barbecue-president-on-smaller-footprints-and-chain-tweaks">Foodservice Equipment &amp; Supplies</a> published this interview with Dickey's President Renee Roozen.&nbsp;</div><hr><div><br></div><div>Dickey’s starts 2017 moving full steam ahead after reaching its 75-year milestone last year. Watch for Dickey’s to stake out territory on the international front this year, plus continue expansion at a steady 12-stores-per-month pace.<br></div><div><br></div><div>Here, Dickey’s Barbeque Restaurants Inc.'s President Renee Roozen discusses the intricacies of heading up a family-run company — she became the first non-family member to hold the title in October 2016 — and the overwhelming new initiatives within Dickey’s.<br></div><div><br></div><div>FE&amp;S: What’s it like heading up a third-generation family operation?</div><div><br></div><div>RR: I think it’s a great blend. The family continues to remain very involved and I bring a different viewpoint to the business. I learn so much from the family stories and everyone is open to tweaking things a little bit.</div><div><br></div><div>FE&amp;S: Describe the layout at Dickey’s with stores now at 1,400 square feet vs. 3,000 square feet in first-generation stores.</div><div><br></div><div>RR: The real difference lies in the back of the house, which is primarily a smaller, more efficient footprint. There has been no change to the number of dine-in seating spots.</div><div><br></div><div>Kitchens are more compact and we are better utilizing the space, for example, using ceilings to hang shelves. Everything in the back of the house is much smaller and more efficient, right down to the storage area.</div><div><br></div><div>On the positive side, it is easier to keep clean and the pit crew — our term for team members — now take fewer steps to produce product.</div><div><br></div><div>FE&amp;S: How has the equipment package changed?</div><div><br></div><div>RR: We removed the stove and introduced a tabletop induction burner and a taco press, which allows us to bring in some new menu items at a lower pricepoint. And there are no longer fryers in the back of the house.</div><div><br></div><div>We added a proprietary wood-pellet-blend smoker, which has a smaller hood, and gives us consistency across all stores.</div><div><br></div><div>FE&amp;S: What’s new in the front of the house?</div><div><br></div><div>RR: One new feature is glass-front walk-in coolers that showcase the brisket. Customers see it, waiting to be smoked, when they enter the store. You can also see the smoker from the front of the store. It’s amazing how many customers didn’t realize we smoke all of our own meat on-site.</div><div><br></div><div>All stores are now set-up for a very technologically-driven experience. Everyone is wired these days and we accommodate customers with free Wi-Fi and added more plug-in locations at tables. Our new music playlist also appeals to a wider range of customers.</div><div><br></div><div>FE&amp;S: Is online ordering a driver?</div><div><br></div><div>RR: Everyone lives off their mobile. We are getting into online POS.</div>        
      
      

Foodservice Equipment & Supplies: Q&A with Renee Roozen, Dickey’s Barbecue president on smaller footprints and chain tweaks 

<p><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;</p>
<p>Dickey’s Barbecue Restaurants Inc. has formed a new parent company and reorganized its executive team, the operator said Tuesday.<br>
</p>
<p><br></p>
<p>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.</p>
<p><br></p>
<p>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.</p>
<p><br></p>
<p>“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.”</p>
<p><br></p>
<p>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.</p>
<p><br></p>
<p>“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.”</p>
<p><br></p>
<p>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.</p>

Dickey’s reorganizes executive team

                        <p></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-expanding-california"><o:p></o:p></a></p>

<span class="MsoHyperlink"><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></span><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><p></p><p><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"><br></span></p><hr><p><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">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.</span></p><p><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">Cabrera and his partners have signed on to open nine new Dickey’s locations in the Orange County area of California.</span><br></p><p><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">“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.”</span><br></p><p><span style="font-family: Calibri, sans-serif; font-size: 14.6667px;">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.”</span><br></p>
      
      
      

QSR: Dickey's Expanding in California

<p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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!</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><o:p><br></o:p></p><hr><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">That is, until I remembered my wonderful inlaws will be visiting this weekend.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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!</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">Every single bite was beyond delicious!</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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.</p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><br></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><o:p></o:p></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt">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.</p>        
      

Obviously MARvelous: Dickey's Holiday Feast

<p><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.</p>
<p><br></p>
<p>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.”</p>
<p>The Prime Rib, Dickey’s newest holiday option, is a delicious alternative to the traditional holiday meal starring turkey or ham.<br>
</p>
<p>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.<br>
</p>
<p>To place their holiday order, guests can go online or call their nearest Dickey’s location from now until December 24.<br>
</p>
<p>“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.”<br>
</p>
<p>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.<br>
</p>

Dickey's Adds Prime Rib to Holiday Menu

<p><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:
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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"><span style="font-size:12.0pt;line-height:107%">QSR</span></a></span><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.</span></p><hr><p><span style="font-family: Calibri, sans-serif; font-size: 16px;">Dickey's Barbecue Pit is offering specials on Black Friday and Cyber Monday this year for barbecue lovers throughout the nation.</span></p><p><span style="font-family: Calibri, sans-serif; font-size: 16px;"><br></span></p><p><span style="font-family: Calibri, sans-serif; font-size: 16px;">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.</span></p><p><span style="font-family: Calibri, sans-serif; font-size: 16px;"><br></span></p><p><span style="line-height: 107%;"><span style="font-family: Calibri, sans-serif; font-size: 16px;">On Cyber Monday, Dickey's is offering $5 off a purchase of $25 or more for online ordering only.&nbsp;</span><span style="font-family: Calibri, sans-serif; font-size: 12pt;">&nbsp;</span></span>        
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QSR: On Black Friday, Kids Eat Free at Dickey's Barbecue Pit

<p><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]"></p><p>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.</p><p><br></p><p>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.</p><p><br></p><p>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.”</p><p><br></p><p>"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.</p><p><br></p><p>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."</p><p><br></p><p>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.</p><p><br></p><p><br></p><p>They say that Bangers and Mash is quick and easy to make, and as stated before very hearty.</p><p><br></p><p>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.</p><p><br></p><p>Either way, "It's an acquired taste," says Medina.</p><p><br></p><p>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.</p><p><br></p><p>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."</p><p><br></p><p>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.</p>

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

<p><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]"></p><p>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.</p><p><br></p><p>"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."</p><p><br></p><p>All submissions will be accepted until Nov. 24, according to the release.&nbsp;</p>

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

                <p><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;</p><hr id="[object Object]"><p></p><p>A nationally known barbecue chain is making its way into Franklin County.</p><p><br></p><p>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.</p><p><br></p><p>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.</p><p><br></p><p>“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.</p><p><br></p><p>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.</p><p><br></p><p>“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.”</p><p><br></p><p>Dickey’s Barbecue Pit is fast-casual barbecue.</p><p><br></p><p>“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.</p><p><br></p><p>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.</p><p><br></p><p>The Hilliard restaurant does have a carry-out window so customers do not have to get out of their car.</p>
      
      

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

        <p><a href="http://www.fastcasual.com/news/dickeys-expands-in-ny/" target="_blank">Fast Casual</a> covered Dickey's expansion in the Northeast.&nbsp;</p><hr id="[object Object]"><p></p><p>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.</p><p><br></p><p>Terlizzi, father of three, saw the opening as an important opportunity to teach his children some life lessons.</p><p><br></p><p>"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;</p><p><br></p>
      

Fast Casual: Dickey's expands in NY

<p><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]"></p><p>After a successful first run in Albuquerque, Dickey's Barbecue Pit is expanding in the Duke City with a second location.</p><p><br></p><p>Located at 1410 Wyoming Blvd. NE, the new location opened Thursday.</p><p><br></p><p>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.</p><p><br></p><p>This will be owner Deepak Shah's second Dickey's restaurant. He owns the location in Hobbs.</p><p><br></p><p>Originally from India, Shah previously was CFO of Southwest Cheese Co. in Clovis.</p><p><br></p><p>“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.”</p><p><br></p><p>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.</p><p><br></p><p>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.</p>

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><br></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><br></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><br></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><br></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>        
      