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IN THE NEWS

<div>From <a href="http://www.highlandnews.net/news/top_stories/ready-to-eat-and-gamble/article_c4f267a8-47b8-11e6-acaa-b72e51265535.html" target="_blank">Highland Community&nbsp;News</a>:&nbsp;<hr id="[object Object]"></div><div class="note-statusbar">Everything is ready for the big Casino Night and Taste of the Town scheduled for July 21 from 5-9 p.m. ay the San Manuel Events Center, Boulder at Highland avenues in Highland.</div><div class="note-statusbar">The is the big annual fundraiser for the Highland Senior Center with gamblers invited to dress in their best western wear and come prepared to win big.</div><div class="note-statusbar">&nbsp;</div><div class="note-statusbar"><br></div><div class="note-statusbar">Participating restaurants this year include Two Guys Pasta &amp; Pizza, Dickey's Barbecue Pit, Brightwater Senior Living, Dream Dinners, Radiant Rubies of Highland, The Green Frog and Antoinette's.</div><div class="note-statusbar">&nbsp;Sponsors helped make it all possible. They include Event sponsor: &nbsp;San Manuel Band of Mission Indians, Media Sponsor: Highland Community News : &nbsp;Oil Baron Sponsor: &nbsp;Dignity Health - Urgent Care, &nbsp;Iron Horse Sponsor: &nbsp;Mrs. Pat Fischer &amp; Family; &nbsp;Rancher Sponsor: &nbsp;Alta Vista Credit Union, Brightwater Senior Living, Cliff's Pest Control, Jane Bouch, Avon; &nbsp;Tin Star Sponsor: &nbsp;Molly Wright, Jim Cimino Realty.</div><div class="note-statusbar">Your $25 ticket buys in at $100 worth of chips that may be used at the blackjack at craps tables.</div><div class="note-statusbar">Visitors also stroll through the food selections at Taste of the Town and vote for their favorites.</div>

Highland Community News: Ready to Eat and Gamble?

<p>From <a href="http://www.fastcasual.com/news/dickeys-barbecue-pit-fires-up-new-summer-tacos/" target="_blank">Fast Casual</a>:&nbsp;</p><p>Starting July 1, Dickey’s Barbecue Pit is offering its newest limited time offer with the expansion of its butcher taco offerings, according to a press release.</p><p><br></p><p>Following the success of pulled pork street tacos, Dickey’s has introduced sriracha chicken butcher tacos as a sweet and spicy summer treat. Additionally, Dickey's swill feature the cuban in August and the buffalo &amp; bleu taco in September. &nbsp;</p><p><br></p><p>"After receiving overwhelmingly positive feedback on our pulled pork taco LTO, Dickey’s Barbecue Pit will now offer a specialty taco each month until October," Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, &nbsp;said in the releaset. "Dickey’s saw great interest and an increase in sales as a result of our previous limited time offer, and we look forward to offering this new take on barbecue at all our locations system-wide." &nbsp;</p><p><br></p><p><br></p>

Fast Casual: Dickey's Barbecue Pit fires up new summer tacos

From <a href="https://www.joomag.com/magazine/bespoke-concierge-new-york-summer-2016/0400875001462081429?short" target="_blank">Bespoke Concierge Magazine</a><hr id="[object Object]">See the feature in Bespoke on Dickey's airport locations <a href="https://www.joomag.com/magazine/bespoke-concierge-new-york-summer-2016/0400875001462081429?short" target="_blank">here</a>.

High-End Restaurants and Hot Spots Land at Airports Nationwide

See the full segment <a href="https://www.hightail.com/e?phi_action=app/orchestrateDownload&amp;sendId=2976246793&amp;emailId=4dffe676d331b2aab65b348cc0bfde17" target="_blank">here</a>.<hr id="[object Object]">Thanks, KTLA!

See Mr. Dickey on KTLA Ch. 5 in Los Angeles!

From <a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-makes-el-paso-debut" target="_blank">QSR</a>: &nbsp;<hr id="[object Object]"><div class="note-statusbar">El Paso, Texas, will soon get three new Dickey's Barbecue Pit locations, according to a development agreement between the nation's largest barbecue chain and franchisees Hilario and Hugo Gonzalez. The first location is slated to open by fall 2016, with the other two stores to follow in the next consecutive years.</div><div class="note-statusbar"><br></div><div class="note-statusbar">An El Paso native, 24-year-old Hugo Gonzalez entered into this business venture with his father Hilario. Having worked in his father's trucking business, Hugo became interested in business ownership and foodservice. He researched 10 different restaurant franchise concepts, but chose Dickey's for the great support and low startup cost.</div><div class="note-statusbar"><br></div><div class="note-statusbar">"We only have two barbecue restaurants in El Paso, and I wanted to open a fast-casual location where guests can get great barbecue without the time it takes to visit a full-service restaurant," Hugo Gonzalez says. "We look forward to serving lunch and dinner at our Dickey's locations, as well as catering events in our community."</div><div class="note-statusbar"><br></div><div class="note-statusbar">"Dickey's is proud to expand our presence in our home state," says Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants. “We currently do not have a Dickey's location in El Paso, and we congratulate Hugo and Hilario Gonzalez on bringing the brand to West Texas."</div>

QSR: Dickey’s Barbecue Pit Makes El Paso Debut

From <a href="http://www.fastcasual.com/news/dickeys-bbq-pit-opens-another-san-antonio-unit-launches-charitable-foundation/" target="_blank">Fast Casual</a>: &nbsp;<hr id="[object Object]"><div class="note-statusbar">Dickey's Barbecue Pit, ranked No. 1 in FastCasual's Top 100 Movers and Shakers, has expanded deeper into San Antonio, Texas and launched &nbsp;a charitable foundation, according to a company press release.</div><div class="note-statusbar"><br></div><div class="note-statusbar">The chain opened its fifth San Antonio unit, which is owned and operated by Agustin Tellez, Jr. and Isela Chamberlain. In celebration, guests will participate in Thirsty Thursdays, Philanthropy Fridays, singer/songwriter Saturdays, and kids-eat-free-all-day Sundays over the next three weeks. Diners can enter to win a free year of barbecue by joining in the conversation on all social media outlets, with #1FreeYearofBBQ.</div><div class="note-statusbar"><br></div><div class="note-statusbar">Barbecue, boots and badges</div><div class="note-statusbar"><br></div><div class="note-statusbar">As Dickey's expands, the brand is focused on being "intensely local" with the launch of its charitable arm, "Barbecue, Boots and Badges," said Maurine Dickey, a former Dallas County commissioner, who created the foundation in partnership with Frito-Lay.</div><div class="note-statusbar"><br></div><div class="note-statusbar">The foundation's goal is to offer in-store discounts and host fundraisers for uniformed officers at all locations by the end of 2016.</div><div class="note-statusbar"><br></div><div class="note-statusbar">"There are not enough services for first responders, and we hope that Barbecue, Boots &amp; Badges can offer a safety net by not only providing financial resources but informational resources as well," Dickey said "We connect many with counseling services, federal grants and other organizations with similar missions."&nbsp;</div><div class="note-statusbar"><br></div>

Dickey's BBQ Opens in San Antonio, Launches Charitable Foundation

See the full report on <a href="http://www.restaurantbusinessonline.com/special-reports/top-500-chains/2016-top-500-fast-casual-chains" target="_blank">Restaurant Business</a>.

Restaurant Business: 2016 Top 500 Fast Casual Chains

From <a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">Modern Restaurant Management&nbsp;</a><hr id="[object Object]"><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">Like their similarly named counterparts in racing, members of the “pit crew” at Dickey’s Barbecue Pit deal with refueling and service, except they focus on guests instead of cars. One of the ways the Dickey’s team can recharge their own batteries and improve customer experience is through an in-house video training initiative.</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">The nation's largest barbecue chain recently celebrated the 1,000th video uploaded into its training platform. Since 2014, the franchise has shown two training videos per day in every store to ensure quality, consistency and passion system-wide. Dickey's videos are viewed more than 1,000 times per day to approximately 8,000 team members for a total of approximately 730,000 views nationwide. The Dallas-based family-run fast-casual currently has 550 locations in 43 states.</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">“Our training videos started as a fun exercise to create funny and informative training content to feature one standard or menu item per video,” Dickey’s Dean of Barbecue University Chris Kelley told Modern Restaurant Management magazine. “It grew into a more structured, informative resource, but we continue to focus on making our videos fun and engaging. The training videos are now viewed at the beginning of every shift (twice a day) in every Dickey’s location nationwide. We have a good group of people who are great at doing it. It sets the tone for a shift, is a great visual communication piece and pushes standard for business for consistency. Everyone has a screen these days and our videos make learning very easy and effective to engage people.”</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">Training videos are approximately two minutes long and always feature a core standard, such as how to properly remove ribs from the smoker. Each also includes catering and marketing tips, as well as a daily F.A.C.T., in which a select ingredient gets the spotlight in Flavor, Appearance, Consistency and Taste.</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">“We wanted to develop a curriculum that was more learner-friendly and engaging, to invite crew members into our culture and be excited to play a part in barbecue excellence,” said Kelley. “When we first started we had less than 50 views per day, now we have between 750-800 views per day.”</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">Kelley pointed out that Dickey’s strives to relate to and engage every age bracket, with millennials being a large part of the workforce.</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">“To hear your boss say something is one thing, but to hear it from the company really pushes the standard,” he said. “It’s like when you get advice from your dad – sometimes a third party has to validate. One of my biggest wishes is to show them our culture, our big picture, and get them excited about what we do. We have a cheer that we chant together in Barbecue University: “We are passionate about the art of great barbecue!”</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">Dickey’s employs a full training team based out of the home office including a content writer, proofreader, videographer and video editor. In addition to the salaries, there were start-up costs including basic equipment of approximately $3,600.</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">“First we write the script, and the whole team proofs at end of week,” said Kelley. “The following week we shoot a whole week’s worth in one day. This process used to take several days, but now we’re a well-oiled machine. It takes two to three days to edit and we all review as a team at the end of the week.”</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">Staff training is just one part of the educational package at the chain. All Dickey’s new owner/operators attend Barbecue University, a four-week training program to teach restaurant operations and everything that goes with owning a Dickey’s Barbecue Pit franchise and the brand provides ongoing training and marketing support to each location.</a></div><div class="note-statusbar"><br></div><div class="note-statusbar"><a href="http://www.modernrestaurantmanagement.com/visual-training-engages-pit-crew-culture/" target="_blank">“These four weeks consist of classroom learning, PowerPoint presentations from several departments within the company and plenty of hands-on experience,” explained Kelley, who feels the overall program serves as a model for other companies. “It’s easier said than done and it’s a lot of work. We’ve come a long way over the years. When the training team started, the staff consisted of one trainer reading the ops manual to trainees. The training team developed further, adding staff and content, and that is how Barbecue University was born.”</a></div>

Visual Training Enhances 'Pit Crew' Culture at Modern Restaurants

Read more at: [Hottytoddy.co](https://hottytoddy.com/2016/06/17/eatingoxford-dickeys-barbecue-pit-opens-in-oxford-2).

Eating Oxford: Dickey's Barbecue Pit Opens in Oxford

<div>See the full video and blog post on Foodable <a href="http://www.foodabletv.com/blog/2016/6/15/on-foodable-insight-series-restaurant-technology-trends-today" target="_blank">here</a>.</div>

Foodable TV: How Are Restaurants Using Technology Today?

<div>In honor of National BBQ Month, Owner/Operator Jared Katzenbarger fills in for Mr. Dickey on Good Day Sacramento to share his top grilling secrets!</div><div><br></div><div>Watch <a href="http://gooddaysacramento.cbslocal.com/video/3406578-dickeys-bbq-secrets/" target="_blank">here</a>.</div>        
      

Good Day Sacramento: Dickey’s BBQ Secrets

Dickey’s Barbecue Pit was recently named #1 on Fast Casual’s Top Movers & Shakers list. In addition, Laura Rea Dickey, the company's CIO, was recognized as one of the Top 25 Executives on the list.

Laura has led the way in developing innovative technologies that allow the Dickey’s brand to respond to real-time data, helping drive smarter decisions and better performance across all locations.

You can check out her feature on page 35 of the full report [here](https://nmgprod.s3.amazonaws.com/media/filer_public/f4/2b/f42bc7c5-25f0-48ae-bccf-f72358b51090/fast_casual_top_100_-_2016.pdf). 
      
      

Laura Rea Dickey Named Top Executive in Fast Casual's Movers

<div>From <a href="http://said.simon.com/memorial-day-bbq-recipe/?utm_source=facebook&amp;utm_medium=social&amp;utm_campaign=content" target="_blank">Simon Said</a>:</div><hr id="[object Object]"><div>Grilling season is officially upon us! As much as Memorial Day weekend is about taking some time off and celebrating the new season, it is also synonymous with eating— preferably something that requires piles of napkins and a paper plate. Since our mouths are already watering for some good ‘ol American BBQ, we tapped one of the country’s most experienced and passionate experts in the field to chat all things meat and sauce. Mr. Dickey has been in the barbeque business since he was a child, working alongside his father who opened the first Dickey’s Barbecue Pit in Dallas in 1941. Today, with over 550 locations nationwide and 75 years in business it’s safe to say Mr. Dickey knows a thing or two about making this your best Memorial Day BBQ yet. Check out his tips below and visit Dickey’s Barbecue Pit at Simon!</div><div><br></div><div><span style="font-weight: bold;">What’s your favorite cut to put on the grill for the holiday?&nbsp;</span></div><div>Many outdoor setups now include smokers as well as grills, and home cooks are discovering the great smoky flavor in their own backyards. When cooking outdoors, my favorite cut to cook is a bone-in 14 to 16 ounce ribeye. It’s the tastiest cut of meat.</div><div><br></div><div><span style="font-weight: bold;">When it comes to pre-grill prep, what’s the best way to marinate our cuts?&nbsp;</span></div><div>The Dickey family has spent 75 years perfecting our recipes and we found that rubs are more useful for large cuts of meat, such as brisket and pork butt. When there’s a good presence of salt in the rub, the salt allows surface and interior fats to melt while the meat is cooking, helping to keep the meat moist.</div><div>For a great juicy steak the solution is easy. Create a marinade using soy sauce, inexpensive red wine, and raw garlic or garlic powder. Let the steak marinate for a few hours or overnight. Once you’ve gotten the flavor to lock in, remove the steaks from the marinade, pat dry, season well with salt and pepper, and lightly coat each side with olive oil.</div><div><br></div><div><span style="font-weight: bold;">How do you source your meat? What are the most important things to look out for when buying meat?</span></div><div>It’s important that we serve our guests at Dickey’s high quality cuts of meat. We source the best product in the country and track it from the field to the table ensuring a tender and juicy selection for our guests. We consistently work to deliver the highest quality product for the best price in all our stores nationwide. The best cuts of meats can also be found at your local butcher shop.</div><div><br></div><div><span style="font-weight: bold;">In our opinion, it’s all about the sauce. Any unconventional flavors or varieties you recommend?</span></div><div>There has been a rising trend in fusion-type sauces where alcohol, fruits, and sriracha are being used, bringing a fresh approach to the traditional way barbecue has been served. Dickey’s has remained true to my family’s recipe for our sauce. We have also stayed ahead of the curve by offering our guests more than one flavor option. All of our locations provide guests the option of pairing their meats with an original, sweet or spicy sauce.</div><div><br></div><div><span style="font-weight: bold;">Tell us a little bit of the Dickey’s backstory, you’ve been around since 1941! That is quite a history.</span></div><div>Dickey’s Barbecue Pit is a true American success story. It was started in 1941 by my father, Travis Dickey, Sr. in Dallas, Texas. I worked from childhood to adulthood alongside my Dad and brother at the original location, which is still open for business and serves as one of the oldest operating restaurants in Dallas, Texas. It was my senior year in college when my brother and I took over the business after my father’s passing, evolving it from a barbecue stand on the corner to a franchised business. In 2006, my son Roland Dickey, Jr. became CEO. He worked his way from general manager to Dickey’s first vice president and now is at the company’s helm as chief executive officer.</div><div><br></div><div><span style="font-weight: bold;">Fact or fiction: the best BBQ started in Texas…&nbsp;</span></div><div>Hands down that’s a fact. We appreciate the other barbecue styles around the country, but believe that you really can’t beat dry rubbed, slow-smoked Texas barbecue.</div><div><br></div><div><span style="font-weight: bold;">Do you have a favorite recipe from your cookbook?</span></div><div>Since I live in a high-rise and I’m not allowed to smoke or grill at my home in Dallas, one of my favorite and easiest recipes brings really good barbecue pork ribs from the oven. Most people don’t know you can also make great ribs using an oven — it’s one of my wife’s favorite meals I make for her.</div><div><br></div><div><span style="font-weight: bold;">Oven Pork Ribs with Barbecue Sauce</span></div><div>Yields one rack (11 to 13 ribs)</div><div>Temperature: 350 degrees F</div><div>Cooking Time: 2 to 2 ½ hours</div><div><br></div><div>1 rack St. Louis-style pork ribs</div><div>3 ounces Rib Ticklin’ Rib Rub</div><div>Barbecue sauce</div><div>Rib Ticklin’ Rib Rub</div><div><br></div><div>Yields about 2 cups</div><div><br></div><div>½ cup of salt</div><div>1 cup of sugar</div><div>¼ cup of paprika</div><div>1 ½ tablespoons granulated garlic</div><div>½ tablespoons ground cumin</div><div>1 ½ tablespoon lemon pepper</div><div><br></div><div>Thoroughly combine all ingredients. You can store this run in an airtight container for up to three months.</div><div><br></div><div>Set your oven to 350 degrees F. Sprinkle rib rub over the entire rib rack and use your hands to rub it in. Place your rack of ribs in tin foil in the oven for between 1 hour and 1.5 hours. Remove the ribs from the oven and place sauce over the entire rib rack. Place the ribs back in the tin foil in the oven bone-side down for up to 30 minutes.</div><div><br></div><div>I suggest performing what’s called a “break test” for doneness. &nbsp;Grab the rib rack with a pair of tongs. &nbsp;If they immediately begin to “break,” (not bounce) they’re ready. &nbsp;If they are still “bouncy” let them cook for another 20 minutes. Once all of the ribs have passed the “break test,” remove them from the oven, set aside and let them rest for 5 to 7 minutes.</div><div><br></div><div>To cut and serve, flip the ribs bone-side up to get a cleaner cut and allow the bones to be more visible. Make a clean cut between the bones. &nbsp;You should get 11 to 13 ribs from one rack. &nbsp;Flip the ribs over and glaze them with barbecue sauce and serve hot. &nbsp;</div>        
      

Simon Said: BECOME A GRILL MASTER JUST IN TIME FOR MEMORIAL DAY

<div>From <a href="http://www.fastcasual.com/news/dickeys-barbecue-pit-expanding-in-texas-louisiana-california/" target="_blank">Fast Casual</a>:</div><hr id="[object Object]"><div>Dickey's Barbecue Pit has partnered with Marshland Foods to open eight locations along the I-10 Corridor in Texas and Louisiana. It also signed a deal to open four units in California, according to a company press release.</div><div><br></div><div>The first store will open in Lake Charles, Louisiana, and two openings will follow in Beaumont, Texas. Other stores will open in Baton Rouge, along with Texas units in Pearland, Sugar Land, Cypress and Baytown. All stores will open within the next five years, according to the release.</div><div><br></div><div>With over 30 years in the restaurant industry, Marshland Foods partner Robert Ray will operate the stores in Texas and Louisiana.</div><div><br></div><div>"I am excited to move my career into an owner/operator role of a multi-unit operation and partner with the largest barbecue chain in the country," Ray said.</div><div><br></div><div>The chain is opening is 100th California unit under Owner/Operators Michael and Margarita Tucker, who own the Dickey's Barbecue Pit location in La Quinta. They also signed a development agreement to open three others Indio, Moreno Valley and Redlands in California.</div><div><br></div><div>"I have been a business owner for most of my life, but the support I receive from Dickey's makes all the difference," said Tucker, who ows several franchises with Dallas-based convenience store 7-Eleven. "Dickey's is not only a fun and happy place to work, it has systems and processes in place to support franchisees and is committed to our success."</div><div><br></div><div>"The brand experienced rapid growth from 2015 to 2016 and much of that growth took place throughout the West Coast," said CEO Roland Dickey Jr. "We are proud to announce our 100th store in California and plan to continue our expansion nationwide and abroad in the future."</div><div><br></div><div>FastCasual recently named Dickey's as its No. 1 brand in the 2016 Fast Casual Top 100 Movers &amp; Shakers.</div>        
      

Dickey's Barbecue Pit Announces Expansion in Three States

        <div>From <a href="https://www.qsrmagazine.com/news/dickeys-signs-eight-unit-texas-louisiana-deal?utm_campaign=20160531&amp;utm_medium=email&amp;utm_source=jolt" target="_blank">QSR</a>:</div><hr id="[object Object]"><div>Dickey’s Barbecue Pit has partnered with Marshland Foods LLC to open eight new locations along the I-10 Corridor. The first store will open in Lake Charles, Louisiana, and two new store openings will follow in Beaumont, Texas. Other new stores will open in Baton Rouge, Louisiana, and Pearland, Sugar Land, Cypress, and Baytown, Texas. All stores will open within the next five years.</div><div><br></div><div>With more than 30 years in the restaurant industry, Marshland Foods partner Robert Ray will operate the new stores. "I am excited to move my career into an owner/operator role of a multiunit operation and partner with the largest barbecue chain in the country,” Ray says. After researching the Dickey’s Barbecue Pit franchise opportunity for a year, Ray and Marshland Group Founder and managing partner Rick El-Mogazi were impressed with Dickey’s innovative and successful business model. “We concluded that Dickey’s Barbecue Pit was the best investment for our group after speaking with other franchisees and observing Dickey’s high-tech innovations in customer experience,” El-Mogazi says.</div><div><br></div><div>Marshland Foods, LLC is an affiliate of the Marshland Group LLC. Founded in 2015 and headquartered in Lake Charles, Louisiana, Marshland Group seeks to combine financial assets and expertise with operating partners who have a long track record of success in food service and other industries.</div><div><br></div><div>Currently there are 139 Dickey’s locations in Texas and eight in Louisiana.</div><div><br></div><div>“We are proud to further expand our brand’s presence in Texas and Louisiana,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants Inc. “We congratulate Robert Ray along with Marshland Foods on their development agreement and look forward to their store openings.”</div>        
      
      

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