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QSR posted <a href="https://www.qsrmagazine.com/news/dickeys-opening-four-new-stores-southern-california" target="_blank">this</a> about the four new stores scheduled to open in California.&nbsp;<hr id="[object Object]">Dickey's Barbecue Pit continues to grow throughout California, with an increased store count that is second only behind its home state of Texas. The first of four new stores will open in spring 2017 in Foothill Ranch. Two in Irvine and one in Mission Viejo are to follow. The four new locations are included in a development agreement between Dickey's and new franchisee Scott Cole. "We congratulate Scott Cole on his four-store development agreement," says Roland Dickey Jr., CEO of Dickey's Barbecue Pit. "We are growing rapidly in California, and we are very proud to continue opening new locations to serve Texas-style barbecue to the people of California." Scott Cole has called Orange County home his entire life. While spending the beginning of his professional career in business development, he decided it was time to have a business of his own. Born and raised in California, the people, food and culture of the Golden State is nothing new to him so when it came time to start a business he knew that the restaurant industry was the way to go. Cole, along with his wife Susan were eager to start out on a new adventure by opening their own franchise together. After doing extensive research, the Coles found a home with Dickey's Barbecue. "I researched a variety of brands and chose Dickey's because I just love the food," Cole says. "Now I look forward to becoming a part of the Dickey's family and serving great barbecue to my community." Among his love for Dickey's authentic slow-smoked Texas barbecue, Cole saw that there was a void in the market for a fast casual barbecue restaurant. "In Texas, there is a barbecue place on every corner, and we just don't have that here," Cole says.

QSR: Dickey's Opening Four New Stores in Southern California

The Hanford Sentinel posted a great article about this event, <a href="http://hanfordsentinel.com/news/local/local-agencies-kick-off-lunch-with-a-cop/article_6dbea4dc-fcf2-59cd-9949-ae790530200a.html" target="_blank">here</a>! You can also check out the photos from it, <a href="http://hanfordsentinel.com/gallery/lunch-with-a-cop/collection_4b3669fc-56b2-5459-a040-b45d4c1900e4.html#1" target="_blank">here</a>! <hr id="[object Object]">HANFORD – Getting to know local law enforcement officers can be as easy as having a cup of coffee or taking in a plate of barbecued ribs. Earlier this year, local area law enforcement agencies took part in the national Coffee with a Cop initiative, which aims to help improve relationships between officers and citizens through casual meet and greets instead of waiting to interact with them only during emergencies or emotional situations. In May, Coffee with a Cop was hosted at the Hanford Starbucks on Lacey Boulevard. Wednesday, the program was extended to Lunch with a Cop, with officers from the area meeting with community members for lunch at Dickey’s Barbecue Pit in Hanford. Plenty of people packed in for the two-hour lunch with local radio station KFUN (92.5) broadcasting live from the event. Officers came from the Hanford and Lemoore police departments, the Kings County Sheriff’s office and other agencies.&nbsp; Hanford Police Chief Parker Sever, who was in attendance, said events like Wednesday are a good way for community members to ask questions they would feel hesitant to if they didn’t feel comfortable going down to the police station. “It’s just a good informal way to get to meet people and ask us different questions you have,” Sever said. “People get to see we’re not statues and that you can talk to us.” Sever said questions he gets are often about updates on local gang activity or what can be done about a speeder on their street. He also takes the opportunity to let people know his support of Measure K, which is on the November ballot and is a sales tax measure that would help fund public safety. It fell just a couple dozen votes short on the June ballot. With various professional athletes currently protesting recent police shootings by kneeling during the national anthem, Sever said he’s only received backing from community members. “Since Sept. 11, we’ve gotten nothing but support from the community,” Sever said. Sever said more events like Wednesday are planned with the hopes that it can happen every few weeks to give the people in the community more chances to come out. Sever said plans are to hopefully have the events at different restaurants each time. "It's just a good time," he said.

The Hanford Sentinel: Local agencies kick off Lunch with a Cop

<a href="http://www.kansas.com/entertainment/restaurants/dining-with-denise-neil/article104410656.html" target="_blank">The Wichita Eagle</a> posted this article about an upcoming store opening!&nbsp;<hr id="[object Object]">If you frequent the intersection of 21st and Greenwich, your life is about to get a lot tastier. Three anticipated new restaurants should be open there by early November. Here’s a rundown of the latest: Lola’s Bistro, 2146 N. Collective Lane: The pretty new sign is now up on Michael Abay’s long-awaited bistro at Soho Plaza within the Collective at East 21st and K-96, and people who’ve seen it are getting excited. Abay said he’s still waiting on a some key pieces of equipment but should start hiring staff in the next couple of weeks. He hopes to have a soft opening within four to six weeks. The restaurant will serve new American cuisine with French, Italian, Asian and Filipino flavors. Stay tuned for an update. Dickey’s Barbecue Pit , 2244 N. Greenwich: Construction workers were busy this morning hammering away on the second location of Dickey’s Barbecue Pit at the Village at Greenwich development. The sign is up on the restaurant, which should be open by mid-October. The first Wichita Dickey’s opened in October 2014 at 2768 N. Maize Road. Meddys: Just a few doors north at Village at Greenwich, a second location of Meddys also is about ready to go. As I reported last week, owner Alex Harb has had to push the opening date to Oct. 4 because of heating and air conditioning installation delays. He now has a banner on the front of the restaurant with the correct opening date. The new Meddys will have the same Mediterranean and Lebanese-inspired menu as the original, which opened at 7906 E. Harry in September 2014, but it will have several upgrades.

Wichita to Get Three New Eateries Near 21st and Greenwich

<a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-introduces-frank-bean-tacos" target="_blank">QSR </a>featured Dickey's new Frank &amp; Beans Tacos!<hr id="[object Object]">
 
 Dickey’s Barbecue Pit is launching Frank &amp; Bean Tacos in the month of October, catering to those of us who live on a diet of never-ending tacos as well as those who are looking for a new take on classic flavors. For the entire month of October, Dickey’s will be changing the taco game again with its newest Frank &amp; Bean Taco. The new taco is the barbecue brand’s newest limited time offer, following several months of pioneering new flavor combinations wrapped in a corn or flour tortilla. The Frank &amp; Bean Taco will feature Jalapeño Cheddar Kielbasa with Barbecue Beans, wrapped in a flour tortilla, and served with a side of taco sauce. The promotion begins October 1, and will last throughout the month. The tacos can be added on to any order in-store, online or as a catering. Guests are able to order two tacos for $3 or three tacos with one side and a Big Yellow Cup for $8.50. “Dickey’s Barbecue Pit has always served authentic, Texas-style barbecue, but now we are also adding some fun new ways to enjoy our classic flavors,” says Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants, Inc.

QSR: Dickey’s Barbecue Pit Introduces Frank & Bean Tacos

FOX 40 in Sacramento did a great segment featuring Dickey's new tacos and 'No B.S.' initiative. Watch the segment, <a href="http://fox40.com/2016/09/22/the-best-barbecue-in-town/" target="_blank">here</a>!&nbsp;<hr id="[object Object]">Dickey's Barbecue is very well known in the Sacramento area region as some of the best barbecue you can get your hands on. &nbsp;Ribs, pulled pork, chicken, sliders, tacos, and more await. &nbsp;Head into a Dickey's Barbecue near you for some delicious food.&nbsp;

FOX 40: The Best Barbecue in Town

<a href="http://amarillo.com/news/local-news/2016-09-24/texas-tea-owner-looks-add-some-main-dishes" target="_blank">Amarillo Globe News</a> featured the opening of a new Dickey's in Amarillo, TX<hr id="[object Object]">Amarillo entrepreneur Justin Howe has several successful local businesses in his portfolio already, and his next planned venue is to open the first Dickey’s Barbecue Pit in the Texas Panhandle. The business undertaking is called Amarillo Barbecue Investment Group, which is shooting for a March 1 opening. Dickey’s Barbecue Pit is currently under construction in the new Winpark Place strip center near Hillside Road and South Bell Street. Dickey’s is a Dallas-based restaurant chain that was founded in 1941 and has more than 560 locations in 43 states. Its menu features brisket, pulled pork, spicy cheddar sausage, smoked turkey, buttery rolls and a variety of sides. Howe’s previous business ventures include granite fabricator Adobe Walls Stoneworks, concrete contractor ProCrete Construction, aircraft management and sales company Go-Time Aviation and the Texas Tea water and ice enterprise that was born in 2009 and has grown to two locations in the city. The next step for Howe could be a marriage of those barbecue joints with his Texas Tea ideas. “We’re going to franchise Texas Tea at some point in the future,” said Howe, 38. “We get multiple franchise requests every week.” The only problem, he said, is his inexperience with what it takes to run franchises that become successful. He actually plans to open a total of three Dickey’s locations in the Amarillo area in the next two years, and he believes that alone will provide answers. “I don’t know anything about the franchise model,” Howe admitted, “so Dickey’s is going to teach me a lot about franchising this Texas Tea concept.” Along with that, Howe has a full-time real estate developer on his payroll who has scoped out some decent opportunities for that marriage. “If I could put a Dickey’s and a Texas Tea next door to each other, I can take advantage of some corners that I wouldn’t normally be able to afford,” Howe said. As many local food aficionados know, the Texas Tea operation at 6045 S.W. 34th Ave., is next door to Buns Over Texas. As previously reported by the Amarillo Globe-News, Howe said sales at Buns improved as much as 20 percent six months after the restaurant added flavored teas. Kim and Gary Hutchens, Howe’s mother and stepfather, own Buns Over Texas. Howe said he bought into the partnership with Dickey’s after being impressed by the company’s business model and the introduction of its fourth-generation prototype eatery that took out about a third of its space. “This is a 2,000-square foot store,” Howe said. “To get a smaller fast-casual concept that’s not a huge big multimillion dollar piece of real estate and a big multimillion dollar fancy building is attractive to me.” The 4G prototype eliminates the need for fryers, ovens and ranges, and offers a pared-down menu that still includes eight meats and 12 vegetables. Howe expects the first Dickey’s to seat just under 100 customers and employ about 15 people. “We’re not under the impression that we’re going to go in here and kill it ‘just because,’” Howe said. “It’s about quality and consistency and proving to these customers that you’ve got what it takes.” That’s something he said his family’s Buns Over Texas brand has achieved over the years. “We’ve been in business since 1989, and sales are on the way up,” Howe said. “It’s not easy, but it’s definitely possible.”

Texas Tea Owner to Open Dickey’s Barbecue Pit in Amarillo

Check out the segment about new menu options at Dickey's on Good Day Sacramento <a href="http://gooddaysacramento.cbslocal.com/video/category/spoken-word-good-day/3549577-healthy-options-at-dickeys/" target="_blank">here</a>!&nbsp;

Good Day Sacramento: Healthy Options at Dickey's

CW 33 covered Battle of the Pitmasters this weekend in Dallas! See how great the event was <a href="http://cw33.com/2016/09/17/local-law-enforcement-and-fire-departments-face-off-in-barbecue-battle/" target="_blank">here</a>.&nbsp;<hr id="[object Object]">DALLAS -- It ain't barbecue, if there ain't smoke. And there was plenty of smoke at the barbecue cook-off put on by Barbecue, Boots, and Badges, &nbsp;the charitable arm of Dickey's Barbecue Pit. Any excuse is a good excuse for a little barbecue, but the main event here pitted first responders against each other in the ultimate king of the grill showdown, "Battle of the Pitmasters.” Teams of police officers and firefighters battled it out in hopes of becoming the best in brisket, pork, and ribs. "We have a competitive spirit, it’s a good spirit because we are in the same brotherhood, same people that pay them, they pay us. The only difference is we think a little bit quicker than they do,” laughed, Willie Range, Dallas Fire Department Chaplain. With over ten thousand dollars in cash and prizes, celebrity chef Myron Mixon judging the food and craft beer, charity never tasted so good. "We truly feel Dickey's is a part of our fire department family and our law enforcement family; they've taken great care of us,” says Terry, from The Plano Fire Rescue. Funds from the event will be given to local heroes and their families in time of need as a thank you for putting their lives on the line every day. "Often times when they are wounded and out of work for a long time it can be a bad situation for the families we're here to provide a safety net for them,” says Vice President of Dickey’s Restaurants, Maurine Dickey. As they say, anyone can put heat to the meat, but only few can barbecue.<div> </div>

Law Enforcement vs. Firefighters in BBQ Battle on CW 33

<a href="http://www.guidelive.com/photos/2016/09/18/photos-battle-pitmasters-serves-delicious-slow-smoked-showdown" target="_blank">Guide Live</a>, Dallas Morning News' entertainment page, covered Battle of the Pitmasters in Dallas!&nbsp;<hr id="[object Object]">On Saturday, pit master teams let loose on a tasty competition at NorthPark Center in Dallas. Hosted by Barbecue, Boots &amp; Badges (of Dickey's Barbecue Pit), the event brought teams of first responders together to raise money and awareness for their families in times of need.The event, which coincided with the 75th anniversary of Dickey's, also featured raffle giveaways, a silent auction, live music, food trucks and much more. The main attraction, 'The Battle of the Pitmasters,' offered more than $10,000 in cash and prizes. The winners:Grand Champion: Last Supper BBQ Smokers from the Tarrant County Sheriff's OfficeReserve Champion: Coppell Richardson Firefighter's AssociationPeople's Choice: Tim Buck Cue from the Plano Fire Department

Battle of the Pitmasters Serves Up Delicious Slow-Smoked Showdown

Check out this<a href="http://www.restaurantbusinessonline.com/operations/technology/whats-next-big-data" target="_blank"> Restaurant Business</a> post about what is next in 'Big Data' for Dickey's!<hr id="[object Object]">At first glance, the manager appears to be talking to himself. Into thin air, he asks what yesterday’s sales were. But then an answer comes, in a computerized voice from a speaker. That’s the vision Laura Rea Dickey has for the Dickey’s Barbecue Pit of the future. “We want to take our system back to its original purpose—to have data really usable for folks who are not data analysts,” she says. “Instead of carrying around a tablet, you’ll simply call out.” She’s also trying gadgets that can hook into Dickey’s data. A scale transmits the weight of each order to compare with how much was sold at the register. A sensor in the walk-in sends an alert if meat was not rubbed or marinated at the right time. Smart appliances are the next evolution for many chains. Columbia, S.C.-based Groucho’s Deli plans to put in beacons. The tiny transmitters will search any app-using customer’s profile and send an individualized marketing message. “By tracking their data, we can ... increase their add-on sales,” says Franchise President Deric Rosenbaum. A more futuristic use of data is computer simulation. At Cava Grill, Josh Patchus takes records from a particular store on a given day and calculates what might have happened if the store had had more workers, or fewer. The goal is to find optimum levels for every occasion. “We run a high volume of ‘What If?’ scenarios,” Patchus says. “Managers get a sense of what staffing should be at a certain time.” In recent years, McDonald’s has pushed simulations into overdrive. According to reports, at its Innovation Center in Romeoville, Ill., it has constructed digital models of individual stores. The virtual Golden Arches are based on a mix of data, from sales to local demographics, as well as from video shot inside and out. Software picks apart guests’ behaviors in drive-thru lanes and diners’ paths as they move from door to counter to seat. A franchisee can go online to view a model of his store, then play with possible changes. He can add a drive-thru lane to project how many extra cars he’ll be able to serve. Or he can see which layout gets the most diners through with the shortest waits. McDonald’s did not respond to RB’s interview requests for this story. But in a 2012 presentation, its research and innovation director said, “We use storytelling to let them know what they should be investing in to improve the capacity of their restaurants.”

Restaurant Business: WHAT'S NEXT IN BIG DATA?


Restaurant Business released their list of the 50 Standout Dishes of 2016, and Dickey’s very own Westerner sandwich made the cut! This delicious sandwich combines barbecued brisket and sausage, offering strong sales due to its great value and signature flavors. Guests also have the option to customize their sandwich by choosing any two meats of their preference.
      

Restaurant Business: The Standout Dishes of 2016

<a href="http://www.record-eagle.com/news/business/dickey-s-barbecue-pit-to-open-tc-location/article_346f057e-ee66-53c6-9327-1ab4a5391afa.html" target="_blank">Traverse City Record</a> posted this about the new opening!&nbsp;<hr id="[object Object]">TRAVERSE CITY — Dickey's Barbecue Restaurants Inc. plans to open a Traverse City location in May 2017.The chain operates 560 locations in 43 states, including eight in Michigan. It will add three more scattered through Kent County after the Traverse City location opens, according to a company release.<div id="tncms-region-article_instory_top" class="tncms-region " style="color: rgb(51, 51, 51);"></div>The Dallas-based chain was founded in 1941 by Travis Dickey. Roland Dickey Jr. is CEO. All meats are slow-smoked at each franchise location. The restaurants offer free kids meals on Sundays. The fast-casual restaurants offer a variety of barbecued meats and homestyle side dishes and feature a tangy barbecue sauce.Dickey's won first place on Fast Casual's "Top 100 Movers and Shakers" list in 2016 and ranked in the top 10 of Franchise Times' "Fast and Serious."<div id="tncms-region-article_instory_middle" class="tncms-region " style="color: rgb(51, 51, 51);"></div>Business partners Andre Bushnell and Loren Akerman own the four new franchise locations.

Traverse City Record: Dickey's Barbecue Pit to open TC location

<a href="http://www.grbj.com/articles/86075-barbecue-chain-plans-locations" target="_blank">Grand Rapids Business Journal</a> posted this about new locations opening in Michigan!&nbsp;<hr id="[object Object]">A barbecue chain is planning to open three locations in the area. Dickey’s Barbecue Pit said yesterday that it plans to open four new locations in Michigan, including three in Kent County and one in Traverse City. The locations will be owned by franchisees Andre Bushell and Loren Akerman. Bushell and Akerman recently signed a four-store development agreement with Dickey’s, said Roland Dickey Jr., CEO, Dickey’s Barbecue Pit. The Traverse City location is expected to open next May, with the Kent County locations to follow. The partners also expect to eventually open other locations. Bushell and Akerman met while working in leadership positions at a Fortune 15 company, and they wanted to partner to bring a new restaurant concept to the area. The pair hopes to provide local jobs for a diverse group of employees, Akerman said. "We hope that our business can provide much-needed jobs and economic stability all over Michigan and beyond and are working intentionally to promote diversity in our business model,” Akerman said. Dickey’s Dickey’s Barbecue Pit was founded in 1941 by Travis Dickey and has grown to more than 560 locations in 43 states. Dickey’s serves a number of locations in Michigan: Coldwater, Plymouth, Commerce Township, Ferndale, Troy, Rochester Hills and Macomb Township. A store in Sterling Heights is in development. Dickey’s has been named to a variety of top franchise lists, including Fast Casual’s “Top 100 Movers and Shakers,” Franchise Times’ top 10 “Fast and Serious” and Nation’s Restaurant News’ “Top 10 Growth Chain."

Grand Rapids Business Journal: Barbecue chain plans several locations

<a href="http://www.traverseticker.com/story/bbq-chain-coming-to-traverse-city" target="_blank">The Ticker</a> featured Dickey's here about a new location in Traverse City!&nbsp;<hr id="[object Object]">Dickey’s Barbecue Pit, the fastest-growing restaurant chain in the country according to Technomic, will open in Traverse City by May 2017. Three others will follow in Kent County, joining eight other Dickey’s locations in the state. Franchise owners Andre Bushell and Loren Akerman of Traverse City met at a Fortune 15 company before deciding to strike out on their own. Having both grown up in economically challenging circumstances, they hope to provide local jobs and be a model of diversity in the community. “We are looking to grow our business even further than these first four stores,” Akerman says. “We hope that our business can provide much-needed jobs and economic stability all over Michigan and beyond.”Dickey’s Barbecue Restaurants, Inc. was founded in 1941 by Travis Dickey. The fast-casual concept has expanded to more than 560 locations in 43 states.&nbsp;

The Ticker: BBQ Chain Coming To Traverse City

The <a href="http://www.thebrightonblade.com/content/new-restaurants-shops-around-town" target="_blank">Brighton Standard Blade</a> posted this about the new store coming to Brighton, Colorado!&nbsp;<hr id="[object Object]">Dickey’s Barbecue Pit planned for Buffs LandingOfficials at Dickey’s Barbecue Pit want to open a restaurant in Buffs Landing in the Brighton East Farms neighborhood near 42nd Avenue and East Bridge Street. Officials at the Dallas, Texas,-based restaurant have submitted plans for a building permit. Dickey’s Barbecue Pit is a fast-casual restaurant chain that serves up barbecue classics like beef brisket, pulled pork, pork ribs and chicken. It also serves up home-style sides such as potato salad, cabbage slaw, mac and cheese, green beans with bacon and jalapeno baked beans. Cannery Lofts could expand Developers of the planned $18 million Cannery Lofts apartment project now want to build a seven-story building just east of 224 North Main St., according to Marv Falconburg, assistant city manager for development. Five upper floors would be for 99 “loft” apartments, and the two first floors would be for parking in the new plan. Developer representative Gary Hassenflu did not immediately return a request for comment about the expansion.&nbsp; About 5,000 square feet of the existing vacant “Duffy” building is planned to be transformed into a restaurant or brew pub, according to Holly Prather, community development director. The building once was a cannery and later housed German prisoners of war during World War II. Developers received $599,700 in historic tax credits to rehabilitate the “Duffy” building, after it was designated a national historic building in March, Hassenflu said at the time. In May, development company Garrison Development Co. in Kansas City, Missouri, presented a plan for a four-story building behind the vacant “Duffy” building. Hassenflu said each unit would have high ceilings and insulated windows to help minimize train noise. Rents are expected to range from $1,300 to $2,200 per month. Ulta Beauty developer eyes Prairie Center&nbsp;Ulta Beauty could be the next retail store to pop up in the Prairie Center shopping center. Brighton community development staffers are scheduled to meet with representatives from the Denver office of THF Realty this week to discuss building a 10,000-square-foot store next to the existing Ross Dress for Less store, City Manager Manuel Esquibel said in a Sept. 2 memo to city council. The beauty retailer sells beauty products, cosmetics, fragrances and salon services. &nbsp;Each retail store also has a salon. Gas station coming to east side A new Kum &amp; Go gas station and convenience store is planned near Interstate 76 and Bromley Lane, according to Holly Prather, the city’s community development director.First, developers need to get city council member approval, since the property currently is zoned for an industrial business park, Prather said. The gas station would be about 6,800 square feet and would employ 16 to 18 people, with three to five people working each shift, Prather said. Pending council’s approval, it would be the third Kum &amp; Go location in Brighton. The other stores are located at 2150 E. Bridge St. and 70 W. Bridge St. near U.S. Highway 85.&nbsp;

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