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

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

IN THE NEWS

<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 tabindex="0">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>
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<p>Terlizzi, father of three, saw the opening as an important opportunity to teach his children some life lessons.</p>
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<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>
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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>

New Dickey’s Barbecue Pit Location Opens in Albuquerque

<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>        
      

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

<p>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]"></p><p>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".<br></p>

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

<p>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;</p><hr id="[object Object]"><p></p>
<p tabindex="0">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.<br></p>

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

<p>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]"></p><p>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.</p><p><br></p><p>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."</p><p><br></p>

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

<p>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]"></p><p>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.</p><p><br></p><p>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."</p><p><br></p><p>The Woods were born and raised in Missouri and moved to Florida from Nebraska, according to a Dickey's news release.<br></p><p><br></p><p>The restaurant is at 4406 53rd Ave. E. and open daily from 11 a.m. to 9 p.m. 941-727-4227.&nbsp;</p><p><br></p><p><br></p><p>The Ultra Luxury Property Group has been formed by real estate agents Jay Travis, Christy Travis and Kimberly Mills.</p><p><br></p><p>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.</p><p><br></p><p>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.</p>

Sarasota Herald-Tribune: Grand Openings


ChewBoom shared the exciting Halloween happenings at Dickey’s Barbecue Pit!

On Monday, October 31, 2016, Dickey’s is offering a special promotion for both kids and adults. All kids in costume can eat for free with the purchase of an adult meal valued at $7.50 or more.

But that’s not all! Dickey’s is also hosting a costume contest for fans who dress up as the brand’s iconic Big Yellow Cup. To enter, simply email a photo of your Big Yellow Cup costume to bycc@dickeys.com by Friday, November 4, 2016, or post your photo on social media using the hashtag #BigYellowCup.

Here’s what you could win:

- Grand Prize: $350 cash, free barbecue for a year, and a Pit Master Pack
- Runner-up: $150 cash, free barbecue for three months, and a Pit Master Pack

Celebrate Halloween with Dickey’s for a chance to win some amazing prizes!

ChewBoom: Kids In Costume Eat Free At Dickey’s On October 31, 2016

<p><a href="http://www.yourobserver.com/article/dickeys-barbecue-pit-opens-bradenton" target="_blank">YourObserver.com</a>&nbsp;published an article about the opening of the new store in Bradenton, FL.&nbsp;<hr id="[object Object]"></p><p>Dickey's Barbecue Pit is fired up about its opening at 11 a.m. Thursday, Oct. 20, in East County.&nbsp;</p><p><br></p><p>“The people of Bradenton have waited patiently for a Dickey’s,” said co-owner Pam Wood in a release. “The community is excited about having a place to get authentic, slow-smoked, Texas-style barbecue.”</p><p><br></p><p>Dickey's staff was serving to friends and family on Wednesday to get prepared for Thursday's grand opening. The restaurant is located at 4406 53rd Ave. E., Bradenton.</p><p><br></p><p>The next four weeks Dickey's will have four specials taking place: Thirsty Thursdays, where the first 50 guests receive two free tacos; Philanthropy Fridays, where uniformed first responders get 50% off of meals; Singer/Songwriter Saturdays where you can enjoy live music from 11 a.m. to 3 p.m.; and Kids Eat Free All Day Sunday with every $10 dine-in purchase per adult, a free kids meal will be given to those 12 and under.</p>

YourObserver.com: Dickey's Barbecue Pit Opens In Bradenton

<p>The Bradenton Herald covered the opening of the new Bradenton, FL store!&nbsp;<hr id="[object Object]"></p><p>Dickey’s Barbecue Pit will open its Bradenton location on Thursday with four weeks of specials and giveaways.</p><p><br></p><p>The Dallas-based franchise, which will be located at 4406 53rd Ave. E., will celebrate its new Manatee County location with several promotions:</p><p><br></p><p>Thirsty Thursdays: All guests receive a free anniversary cup with Dickey’s new reusable travel lid and straw. The first 50 guests will receive a taste of Dickey’s butcher taco of the month, the Frank &amp; Beans Taco.</p><p><br></p><p>Philanthropy Fridays: “You Give, We Give.” Guests who donate to Dickey’s charitable foundation, Barbecue, Boots &amp; Badges, receive a gift card for their future Dickey’s purchases. Uniformed first responders also receive 50 percent off their meal.<br></p><p><br></p><p>Singer/Songwriter Saturdays: Enjoy live music by Trevor Bystrom and other musicians from Anna Maria Island from 11 a.m. to 3 p.m.</p><p><br></p><p>Kids Eat Free All Day Every Sunday: With every $10 dine-in purchase per adult, receive a free kids meal for children 12 and younger.</p><p><br></p><p>For more information, call 941-727-4227.</p><p><br></p><p><br></p>

Bradenton Herald: Dickey’s Barbecue Pit opens Thursday in Bradenton

<p></p><p><a href="http://kfoxtv.com/news/local/el-paso-native-opens-texas-style-barbecue-restaurant" target="_blank">KFOX14</a> in El Paso covered the opening of the newest El Paso Dickey's location!&nbsp;<br></p><hr id="[object Object]">
<p tabindex="0">EL PASO, Texas (KFOX14/CBS4) — A new restaurant serving authentic barbecue opened in east El Paso.<br></p>
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<p>Dickey's Barbecue Pit opened its doors on Thursday on Zaragoza Street and Pellicano Street.</p>
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<p>The owner and operator Hugo Gonzalez is an El Paso native.</p>
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<p>He says he decided it was time to bring slow-smoked Texas-style barbecue to the Sun City.</p>
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<p>"It's a fast casual restaurant meaning that you order in two minutes, down the line you're all set you can start eating, if you have a 30-minute lunch. Maybe on your job (you) don't go to a 30-minute lunch, you can come here, get served, get out," said Gonzalez.</p>
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<p>The chain restaurant is celebrating its grand opening with four weeks of specials and giveaways.</p>
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KFOX14: El Paso native opens Texas-style barbecue restaurant

<div><a href="http://www.kansas.com/entertainment/restaurants/dining-with-denise-neil/article107941772.html" target="_blank">The Wichita Eagle</a> wrote this piece on the new location in Wichita, KS!&nbsp;</div><div><br></div><div>Two Wichita restaurants are expanding over the next few days with second locations.</div><div><br></div><div>One serves wings. Once serves barbecue.</div><div><br></div><div>▪ &nbsp;Dickey’s Barbecue Pit is finally opening its northeast location at 11 a.m. today (Thursday, Oct. 13) at 2244 N. Greenwich, just a few doors down from the new Meddys at the Village at Greenwich. It will be giving away free barbecue for a year to three people and offering several other specials and discounts during the next four weeks. The first Wichita Dickey’s opened in October 2014 at 2768 N. Maize Road. Hours are 11 a.m. to 9 p.m. daily. For more information, call 316-634-6328.</div><div><br></div><div>▪ &nbsp;Wings &amp; Things is taking a second try at a second location, and it will open at noon Saturday at 2624 E. 21st St. The hot wings restaurant is owned by former NFL star and Wichita native Kamerion Wimbley, who opened its original location in 2013 at 2800 E. Central. He tried a second location in 2014, opening at 331 W. 31st St. South, but that restaurant has since closed. Opening-day specials will include 20 percent off for Wichita State University students with an ID. People who buy 12 wings also can get six free. Wimbley will be on site for the grand opening from noon to 3 p.m. on Saturday. The restaurant’s hours will be 11 a.m. to 9 p.m. Mondays through Thursdays, 11 a.m. to 10 p.m. Fridays and Saturdays and 11 a.m. to 8 p.m. Sundays.</div><div><br></div><div><br></div>        
      

The Wichita Eagle: Two Wichita Restaurants Opening Second Locations

<div><a href="http://hospitalitytechnology.edgl.com/news/Bridging-the-Tech-Divide-with-Data107346" target="_blank">Hospitality Technology</a> published a great article on Laura Rea Dickey, and the article made it on the front cover of the magazine!</div><div><br></div>
<div tabindex="0">Prefacing a business with “third generation, family-run,” implies a certain level of success on the basis of longevity alone. Endurance doesn’t come without effort however, and as it turns out, a healthy dose of innovation. This is certainly true of Dallas-based Dickey’s Barbecue Pit (www.dickeys.com), the 75-year-old brand that established itself by “taking barbecue mainstream” amassing legions of loyal diners nationwide along the way.</div>
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<div>The company prides itself on maintaining its tradition of slow smoking all meats on-site and fiercely clings to homespun perks like kids eating free on Sundays. The strategy has proven to be effective for the fast casual concept, growing to more than 560 locations across 43 states and even being recognized by Technomic as the “fastest growing restaurant chain in the country.”</div>
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<div>Today, Dickey’s Barbecue is celebrating 75 years in business, and out of its open and operating 560+ locations, six are corporate stores and the rest are franchised. Many of those franchisees have owned and operated stores for more than 20 years, and as Laura Rea Dickey, CIO, acknowledges, there is a lot of wonderful opportunity and brand foundation that comes with that — especially when it comes to continuing the authenticity for which Dickey’s prides itself.</div>
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<div>“In that strength however, comes weakness,” she admits. “We have stores that literally have had to make the evolution from a calculator to a non-Internet POS all the way to today with cloud-based and digital technologies.”</div>
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<div>Technology — and more specifically data — has proven to be integral to the growth and success of Dickey’s and its franchisees. One of the main challenges facing the brand was what Dickey describes as an ocean of disparate technologies. The goal — and challenge — was how to close the gap in establishing a universal technology platform and how to roll that technology out to the business. Dickey admits that, while maintaining the authenticity of the brand through its barbecue was vital, when it came to technology there “was no sacred cow” (pun intended). &nbsp; &nbsp;</div>
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<div>The brand was in a period of heavy growth during 2008 when Dickey and her colleagues began strategic planning. By 2010, they had devised a six-year roadmap with one of the major focuses being technology.&nbsp;</div>
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<div>“We had done a lot of internal analysis to identify what technology we wish we had going into certain challenges, and we concluded that while we had adequate technology, we were not cutting-edge,” Dickey explains. “That was a true turning point for us. We realized that we had evolved in other ways, but we weren’t innovating with technology. We were continuing to patch and scale what we had which was supplemented with a lot of analog, data entry and very siloed ways of handling technology, information and communications.” &nbsp;</div>
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<div>Data first, the rest to follow</div>
<div>One of Dickey’s first priorities was to meet the needs of owner/operators while pulling laggards up to parity as the restaurant landscape has advanced.</div>
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<div>“It was necessary to identify standards, not only for hardware and software, but for operating procedures as well,” Dickey says. “We knew we wanted to work towards a universal platform, but we had to identify what we needed first – and we decided the most important component was data collection.”</div>
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<div>Data collection was the restaurant’s first choice because it wanted to be POS provider agnostic. In order to do that, Dickey and her team knew they needed to normalize data collection.</div>
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<div>“Our first big strategic initiative, outside of identifying challenges, was to create a platform that collects all of our data; then we can manage what can hook into that platform from online ordering and loyalty to our POS provider,” Dickey explains. “We wanted to have data that was usable, actionable, and that would move at the speed of business so that we could spend time on analysis rather than data gathering.” &nbsp;&nbsp;</div>
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<div>To accomplish this, Dickey’s looked to its internal team to custom develop a system with technology partners to meet those larger objectives while being as easy to digest as possible for all levels of technological savviness. &nbsp;</div>
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<div>“We wanted something that would be palatable for all our owner/operators,” Dickey stresses, recalling that getting buy-in from all franchisees was one of the biggest challenges. “Explaining to operators why they would want to adopt change and migrate from paper to digitized forms, when they’ve operated successfully for 70+ years without them, was definitely an undertaking,” Dickey recalls. “That’s why having a long-term roadmap was so important, to show them that we had thought this through and the reasons we need to make this change.”</div>
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<div>Dickey’s in-house development team partnered with big data and intelligence service providers in order to develop the proprietary system that would become known as Smoke Stack. Dickey’s in-house team worked with business intelligence (BI) and data warehouse solutions provider iOLAP Inc.(www.iolap.com) and combined data integration software from Syncsort (www.syncsort.com) with a BI platform from Yellowfin (www.yellowfinbi.com) and Amazon Redshift (aws.amazon.com/redshift) for data warehousing.</div>
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<div>Smoke Stack is an advanced analytics solution that uses big data and cloud-platform technology for flexibility and to minimize ongoing resource requirements. Now Dickey’s is able to pull information from numerous sources through the reporting system and easily manage that data. Dickey explains that the first priority was starting with data that operators and managers needed to engage with most — operations analytics including: KPIs, sales data, inventory, etc. The next step was to parlay that into marketing and consumer data.</div>
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<div>A key piece of the data platform is BOSS (Barbecue Operations Support System), the management piece of software that Dickey’s built internally and uses to run the overall business. BOSS is an independent reporting system that flows into Smoke Stack in the same way that back-of-house and POS data is pulled in through different API connections.</div>
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<div>“The next piece of the puzzle in the roadmap was to get everyone reporting in the same way,” Dickey says. “We needed to gather data from all different points of contact, take all that structured data and improve reports, while taking all unstructured or siloed data and pulling that into the analytics systems as well.”</div>
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<div>Dickey’s in-house team developed a reporting agent that pulls data from the back-of-house computer through an API into Smoke Stack. Data is being gathered every 15 minutes offering a real-time look at the business through reports in the company’s analytics system. In addition to operations, POS and online ordering data, API connections were also created to pull in data from partners such as Spendgo(www.spendgo.com) &nbsp;for loyalty and Fishbowl (www.fishbowl.com) for digital marketing.</div>
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<div>Taking action with analytics</div>
<div>Gathering data was only the first part of the challenge, the next initiative was establishing ways for the team to easily see and understand the information in order to make better business decisions in a timely fashion.</div>
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<div>“We have store level and corporate level dashboards, so when an operator logs into Smoke Stack they have access to all of those KPIs that we’re pulling in through the back of house agent,” Dickey says. “Whether they are on- or offsite we can give them sales information and reconcile that to inventory levels.”</div>
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<div>Managers can also go into the marketing dashboard and get a snapshot of brand and reputation management. This offers insight into current Spendgo members, media buy, plus sentiment analysis on Yelp reviews from Fishbowl. &nbsp;With this tool, managers are able to match operations with marketing in order to see what is resonating with customers.</div>
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<div>From a marketing standpoint, data is addressed in two ways. First, managers are able to change known brand initiatives including media and long-term objectives by listening to feedback from customers and coupling that with sales data and intuition. Secondly, data can be used to personalize offers to customers, drilling down to an individual customer or store to see what offers are most effective. Smoke Stack allows Dickey’s to enhance customer profiles to be more robust and “meet them where they are” through appropriate digital media.</div>
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<div>“Data drives those decisions, it doesn’t dictate it,” Dickey says. “There are certain things you have to have history and judgement to make decisions about.”</div>
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<div>From a corporate level, Dickey believes that having a line of sight into the franchisee level is an opportunity to help individual locations and ultimately the brand as a whole. She explains that Smoke Stack’s dashboards have realigned how the operations and marketing teams function every day in order to achieve this.</div>
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<div>“We are now metrics-based and data-driven in our decisions and our sales-driving efforts and that’s how we manage operations,” Dickey says.</div>
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<div>She explains that field directors and operations managers spend the first hour of every day reviewing reports and then gathering for a call to go over the results and identify areas of opportunity or focus. Smoke Stack has significantly reduced the amount of labor that used to be required just to amass data. Dickey and her team now can devote more time to analytics and action.</div>
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<div>The collaboration of Smoke Stack and BOSS allows Dickey’s to take operations, marketing and back-of-house behavior data to give the company a robust perspective into what is happening at stores. While data is a central component, Dickey warns that it is not a silver bullet.</div>
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<div>“Data isn’t magic, it’s like any other business resource you have,” Dickey says. “If you use it efficiently and effectively you will yield amazing, efficient and effective results. If you don’t and if the data isn’t actionable, and if IT is just a delivery mechanism or tactic and not part of your overall strategy, then your data is going to be worthless.”</div>

Hospitality Technology: Bridging the Tech Divide with Data

<p><a href="http://www.fastcasual.com/news/dickeys-bbq-celebrates-75th-anniversary/" target="_blank">Fast Casual</a> helped Dickey's celebrate our 75th anniversary!&nbsp;<hr id="[object Object]"></p><p>Dickey's Barbecue Pit is celebrating its 75th anniversary throughout the month of October.</p><p><br></p><p>Throughout the duration of the celebration, guests can purchase a limited edition cup as well as participate in a variety of specials.</p><p><br></p><p>Additionally, the barbecue concept is offering social media giveaways to two guests each week, including free barbecue for a year, according to a release.</p><p><br></p><p>"The Dickey family is proud of our legacy of serving authentic, Texas-style barbecue for three generations. We look forward to many more years of expansion throughout the nation and the world," says Roland Dickey Jr., CEO of Dickey's Barbecue Restaurants Inc, in a release.</p>

Dickey's Barbecue Celebrates 75th Anniversary

                        <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"><span style="font-size: 18px;">Dickey’s
Barbecue Pit celebrated 75 years on WFAA’s </span><a href="http://www.wfaa.com/entertainment/television/programs/good-morning-texas/dickeys-barbecue-pit-celebrates-75-delicious-years/333948748"><span style="font-size: 18px;">Good
Morning Texas</span></a><span style="font-size: 18px;"> last week! Mr. Dickey and Roland Dickey, Jr. shared the
history of Dickey’s and how we grew to be the nation’s largest barbecue chain!&nbsp;</span></span>        
      
      
      
      

Press Room