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IN THE NEWS

<div>LAS VEGAS - Dickey’s Barbecue Pit cut a deal with Benderson Development Co. on Tuesday for a new restaurant at Lockwood Ridge Road and State Road 70 in Manatee County.</div><div><br></div><div>The barbecue joint expects to be serving in the Publix-anchored shopping center within the next five to six months, according to Chad Cione, real estate manager for Dallas-based Dickey’s.</div><div><br></div><div>The deal was facilitated by regional brokerage Michael Saunders &amp; Co. at the annual International Council of Shopping Center’s three-day 2016 ReCon event in Las Vegas.</div><div><br></div><div>The State Road 70 location will be the Dallas-based chain’s second in the Southwest Florida. Dickey’s launched its first Sarasota restaurant on Clark Road in late 2015.</div><div><br></div><div>The chain expects to open other restaurants in the Sarasota area, Cione said.</div><div><br></div><div>The intersection of State Road 70 and Lockwood Ridge Road has boomed in recent months and welcomed both an ALDI and a Walmart Neighborhood Market.</div><div><br></div><div>A Wawa is also expected to open there later this year.</div><div><br></div><div>Earlier this week, Benderson confirmed that iPic, a luxury dining and movie experience, is slated for an development on the east portion of the Mall at University Town Center development.</div><div><br></div><div>Mark Chait, executive director of leasing for the Manatee County-based Benderson, confirmed iPic's arrival. The theater also is visible in a rendering Benderson is displaying of that project at ReCon.</div>        
      

Herald-Tribune: Dickey’s Barbecue Pit opening State Road 70 restaurant

<p>From <a href="http://www.restaurantbusinessonline.com/operations/sales-finance/top-40-fast-casual-chains#page=25" target="_blank">Restaurant Business</a>:<hr id="[object Object]">Dickey's Barbecue Pit&nbsp;wins #16 on Restaurant Business’ Top 40 Fast Casual Chains.&nbsp;</p><p><hr id="[object Object]"></hr><hr id="[object Object]"></p>

Restaurant Business: TOP 40 FAST-CASUAL CHAINS

<p>From <a href="http://www.fermag.com/features/unit-designs/single-article/kitchen-design-smokin-in-style/2c3aed6cbf2dbae753403ee3bdc83ffa.html" target="_blank">Foodservice Equipment Reports</a>:&nbsp;</p><p><span style="font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 13px; font-weight: bold; line-height: 14px;">When Dickey’s Barbecue Pit’s new prototype cut the kitchen size by 50%, the cost to build dropped and sales skyrocketed. Here’s how the chain’s leaders did it.</span><hr id="[object Object]"><div class="note-statusbar">By: Janice Cha, Senior Contributing Editor</div><div class="note-statusbar">06/01/2016</div><div class="note-statusbar">Design inspiration can come from unexpected sources. For Dallas-based Dickey’s Barbecue Pit, inspiration arrived with the opening of a pared-down corporate restaurant at Dallas Love Field in 2014.</div><div class="note-statusbar"><br></div><div class="note-statusbar">“The airport gave us only a tiny amount of space to open in compared to our other restaurants,” recalls Trinity Hall, Senior V.P. Development for the more than 500-unit chain. “It had an odd-shaped footprint, limited menu, hardly any storage space and operated under the airport restrictions. But the store did so well we paid off the loan in only seven months. And not a single customer complained about the reduced menu.”</div><div class="note-statusbar"><br></div><div class="note-statusbar">When the time came to develop a prototype for future expansion, the Love Field store was the obvious starting point. “We realized we had plenty of room to improve on efficiencies, training, inventory and footprint,” says Hall.</div><div class="note-statusbar"><br></div><div class="note-statusbar">Dickey’s Dallas prototype opened a year and a half later in October ’15. The revamped 50-seat restaurant features a pared-down menu and a new urban-chic décor filled with reclaimed wood, chalkboard walls and rustic metal elements. The kitchen has been nearly halved to about 500 sq. ft., for a resulting total footprint of 1,551 sq. ft. (The extra 800 sq. ft. of space has since been rented to the restaurant’s neighboring tenant.)</div><div class="note-statusbar"><br></div><div class="note-statusbar">Guests loved the changes, to the tune of a more than 25% increase in sales.</div><div class="note-statusbar"><br></div><div class="note-statusbar">“Dickey’s restaurants used to range from 1,800 sq. ft. to 2,200 sq. ft., with some as large as 3,000 sq. ft.,” says Hall. “Now we’re at 1,500 sq. ft. with the same number of seats as the larger restaurants. With each generation of prototypes, we get better at paring things down.”</div><div class="note-statusbar"><br></div><div class="note-statusbar">Dickey’s kitchen equipment package was slashed as well. Gone is all gas equipment, a reach-in and an undercounter freezer and even the popular self-service ice cream machine. The new equipment tally averages about $65,000, down from the $80,000 to $90,000 of earlier stores.</div><div class="note-statusbar"><br></div><div class="note-statusbar">The company plans to open as many as 100 restaurants using the new prototype by December. In ’17, plans call for the chain’s first international locations.</div><div class="note-statusbar"><br></div><div class="note-statusbar">Open, Urban &amp; Sleek</div><div class="note-statusbar">Dickey’s makeover team included Roland Dickey, CEO; Laura Dickey, CIO; and Hall, with input from franchisees. The team identified three goals for the new prototype:</div><div class="note-statusbar">• Promote Dickey’s roots by up-playing the restaurant’s butcher-shop look and feel.</div><div class="note-statusbar">• Eliminate unused space and items.</div><div class="note-statusbar">• Streamline kitchen equipment and operations.</div><div class="note-statusbar"><br></div><div class="note-statusbar">Dickey’s prototype gives a modern spin to its butchershop heritage. “The front-of-house features a modern, urban-chic look that’s a little rustic but not too much,” Hall says. Reclaimed wood, dark metal fixtures and vintage-looking signage accent the seating area.</div><div class="note-statusbar"><br></div><div class="note-statusbar">But the real meat-purveyor signals can be found in the food prep area: a 7-ft. x 4-ft. wood butcher-block table near the smoker, and a custom-made walk-in featuring a real wooden door and two front-facing windows, showing briskets, hams and racks of ribs awaiting the smoker.</div><div class="note-statusbar"><br></div><div class="note-statusbar">Next, the team took aim at eliminating non-essential back-of-house spaces, starting with the office.</div><div class="note-statusbar"><br></div><div class="note-statusbar">“We took away every unused nook and cranny,” Hall says. “The wide open space gives a cleaner, more guest-forward look. There’s nowhere and nothing to hide. We’ve learned that millennials like transparency— they want to see where their food comes from.”</div><div class="note-statusbar"><br></div><div class="note-statusbar">The restaurant office was downsized from a room to a bar-height table with a computer in an open alcove, which keeps managers more connected with kitchen activity. Designers also reduced shelving space, a move intended to keep inventory levels to the bare (and cost-effective) minimum.</div><div class="note-statusbar"><br></div><div class="note-statusbar">“We tested storage needs when we built a mock-up of the first of four prototypes in a warehouse,” Hall says. “Roland kept saying, ‘Make it smaller.’ Reducing storage made sense because people tend to over-buy to fill the space. We took an entire set of empty storage boxes to fill the space to demonstrate what was needed. Even the walk-in was slimmed down, from an 8-ft.-sq. box down to a 6-ft. 9-in.-sq. box.”</div><div class="note-statusbar"><br></div><div class="note-statusbar">Under the new design, managers will need to order supplies on a just-in-time basis.</div><div class="note-statusbar"><br></div><div class="note-statusbar">Dickey’s 500-Sq.-Ft. Kitchen</div><div class="note-statusbar">Most of all, the team worked to streamline kitchen equipment and operations. The biggest change started with the smoker. Dickey’s prototypes will be anchored by a pellet-fueled, 300-lb.-capacity rotisserie smoker made by Fast Eddy’s by Cookshack.</div><div class="note-statusbar"><br></div><div class="note-statusbar">“We had been using a wood-burning smoker to give hickory flavor to meats. But the flavor profile varied depending on wood sources,” Hall says. “With the new pellet smoker, which uses compressed wood pellets made of a wood blend specified by Dickey’s, the flavor will be the same no matter where in the world the store is located.” Other benefits for the wood pellet system include a cleaner burning fuel that will make hood maintenance easier (less creosote to clean out), more efficient storage (the 40-lb. pellet bags take up less space than wood) and lower cost-to-operate (pellets cost significantly less than wood).</div><div class="note-statusbar"><br></div><div class="note-statusbar">In a major space-and cost-saving move, planners opted for a simplified, all-electric kitchen equipment makeover. They eliminated gas-powered fryers (and the fryers’ supporting undercounter freezer), a stove and a hood in favor of single-hob induction cooktops.</div><div class="note-statusbar"><br></div><div class="note-statusbar">“The induction units will be used for all the sides—mac and cheese, spinach, green beans,” Hall says. “We had been considering a combi oven for that function, but one of our team members suggested we try induction hobs instead. The equipment is not only less expensive than combis, but you don’t need water lines or a hood, either. It’s fast, too— we can heat a potato casserole in only six minutes.”</div><div class="note-statusbar"><br></div><div class="note-statusbar">Other equipment improvements include swapping full-sized warmers for storing smoked meats to two undercounter hot-holding units. They’re located under the butcher block prep table for fast access.</div><div class="note-statusbar"><br></div><div class="note-statusbar">To assist the restaurant’s all-important catering operations, the team added a rechargeable, mobile Cambro hot storage box. “You plug it in to charge it up,” Hall says. The side benefit to the Cambro unit, stored under the induction hobs, is that it can hold extra product from the smoker during peak times.</div><div class="note-statusbar"><br></div><div class="note-statusbar">The serving line, where employees plate prepared meats and sides for guests, got a laborsaving upgrade. “The prototype will use [a counter with] drop-in hot and cold pans rather than two hot and cold prep tables,” explains Hall, adding that the separate prep tables created uneven traylines, slowing down employees who had to lift and reach rather than slide the trays. (On the serving line, one employee plates meats, the next person in line dishes out sides and then slides the tray to the cashier.) “The drop-ins make passing food trays much easier,” Hall says. “The equipment looks nicer, too—a better fit for Dickey’s new look.”</div><div class="note-statusbar"><br></div><div class="note-statusbar">In the front-of-house, the prototype stores will all use the Freestyle Coke machine. “Our customers really like it,” Hall says.</div><div class="note-statusbar"><br></div><div class="note-statusbar">And gone from new stores will be the self-service soft-serve ice cream machine. “Those units always seemed to be in need of service, and they took a lot of time to clean and maintain,” Hall says. “If any customer asked about the lack of free ice cream, we give them a free dessert cookie to make up for it. But really, it has not been an issue. The community has been very supportive.”</div><div class="note-statusbar"><br></div><div class="note-statusbar">A Look Ahead</div><div class="note-statusbar">Half a year into operations, Dickey’s Dallas store continues to exceed expectations. In addition to the higher sales, other benefits have included faster training times. “We still require 10 training days, but they’re not the intensive 13-hr. to 14-hr. daily marathons anymore,” Hall says. “Now new franchisees also have time to be out marketing their stores.”</div><div class="note-statusbar"><br></div><div class="note-statusbar">Moving forward, all new Dickey’s locations will follow the prototype model. Franchisees have the choice of retrofitting at different levels—from just the front-of-house décor elements to the full remodel.</div></p>

Foodservice Equipment Reports: KITCHEN DESIGN: Smokin’ In Style

From <a href="http://www.fastcasual.com/articles/dickeys-named-fast-casuals-no-1-brand/" target="_blank">Fast Casual</a>
<p>FastCasual's editorial team has released its annual list of the industry's most significant brands and executives, awarding Dickey's Barbecue Pit the coveted No. 1 spot.</p>
<p>The 2016 Fast Casual Top 100 Movers &amp; Shakers publication is now available for download and comes after Sunday's awards gala in Chicago honoring the 75 brands and 25 executives named to this year's list.</p>
<p>"As the popularity of fast casual brands increases so does the number of emerging concepts, accompanied by a multitude of QSR and full-service franchises that are now rebranding in an effort to join our exclusive club," said Cherryh Cansler, managing editor of FastCasual.com. "To help narrow down the choices this year, we accepted self nominations, requiring each brand to answer a variety of questions about their businesses."</p>
<p>The info helped judges whittle down the hundreds of nominations to 75 brands and 25 executives to round out the final Top 100, Cansler said. Judges not only rated brands on growth and sales, but considered innovation across several categories, including technology, design, customer experience, sustainability and menu offerings.</p>
<p>"The top spot unanimously went to Dickey's Barbecue Pit for not only its impressive growth performance (a 19 percent year-over-year growth rate with nearly 550 units and plans to open 100 this year), but also because it is a leader when it comes to implementing technology to enhance the guest experience," Cansler said.</p>
<p>The gala and the Top 100 report were sponsored by Taylor.</p>

Dickey's named Fast Casual's No. 1 brand

See the video on FastCasual&nbsp;<a href="http://www.fastcasual.com/videos/video-dickeys-ceo-honored-to-win-fast-casual-top-100/" target="_blank">here</a>.<hr id="[object Object]">
<p>FastCasual's editorial team has released the Fast Casual Top 100 Movers &amp; Shakers, its annual list of the industry's most significant brands and executives, awarding Dickey's Barbecue Pit the coveted No. 1 spot. CEO Roland Dickey Jr. accepted the honor at this year's annual gala Sunday in Chicago.</p>
<p>"The top spot unanimously went to Dickey's Barbecue Pit for not only its impressive growth performance (a 19 percent year-over-year growth rate with nearly 550 units and plans to open 100 this year), but also because it is a leader when it comes to implementing technology to enhance the guest experience," said Cherryh Cansler, managing editor of FastCasual.</p>
<p>The gala and the Top 100 report were sponsored by Taylor.</p>
<p><a href="http://www.fastcasual.com/whitepapers/2016-fast-casual-top-100/" style="color: rgb(245, 132, 38); font-weight: 700;">Click here to see this year's top brands and executives.</a></p>

Video: Dickey's CEO honored to win Fast Casual Top 100

<p>From Fast Casual:&nbsp;<br></p>

<hr id="[object Object]">

<p>C-level execs from this year's top fast casual brands gathered Sunday at the Sofitel Hotel in Chicago, where FastCasual's editorial team&nbsp;<a href="http://www.fastcasual.com/whitepapers/2016-fast-casual-top-100/" style="color: rgb(172, 26, 47); font-weight: 700;">unveiled the rankings</a>&nbsp;to this year's Fast Casual Top 100 Movers &amp; Shakers. Dickey's Barbecue Pit took the coveted No. 1 spot.</p>

<p>"As the popularity of fast casual brands increases so does the number of emerging concepts, accompanied by a multitude of QSR and full-service franchises that are now rebranding in an effort to join our exclusive club," said Cherryh Cansler, managing editor of FastCasual.com. "To help narrow down the choices this year, we accepted self-nominations, requiring each brand to answer a variety of questions about their businesses."</p>

<p>The info helped judges whittle down the hundreds of nominations to 75 brands and 25 executives to round out the final Top 100, Cansler said. Judges not only rated brands on growth and sales, but considered innovation across several categories, including technology, design, customer experience, sustainability and menu offerings.</p>

<p>"The top spot unanimously went to Dickey's Barbecue Pit for not only its impressive growth performance (a 19 percent year-over-year growth rate with nearly 550 units and plans to open 100 this year), but also because it is a leader when it comes to implementing technology to enhance the guest experience," Cansler said.</p>

<p>"What an honor it is to win the #1 spot on the Fast Casual Top 100 list," said Dickey's CEO Roland Dickey Jr. "Thank you FastCasual for noticing us. Our team and our franchisees make this happen for us every day.&nbsp;</p>

<p>"At&nbsp;Dickey’s we keep it simple by focusing on what we do best and what we’re passionate about and that’s bringing authentic, Texas-style barbecue across the country. Normally, we leave Chicago with only a hangover. This year we left with a hangover and an awesome #1 award plaque."</p>

<p><a href="http://www.fastcasual.com/whitepapers/2016-fast-casual-top-100/" style="color: rgb(172, 26, 47); font-weight: 700;">The 2016 Fast Casual Top 100 Movers &amp; Shakers publication is now available for download</a>.</p>

Photo gallery: 2016 FastCasual Top 100 winners honored at gala

<p>From <a href="http://www.refrigeratedfrozenfood.com/articles/90682-dickeys-barbecue-pit-restaurant-chain-brings-signature-smoked-sausages-to-walmart" target="_blank">Refrigerated &amp; Frozen Foods</a>: &nbsp;<hr id="[object Object]"></p><p>Dickey’s Barbecue Pit, an American barbecue restaurant chain based in Dallas, Texas,launched three types of its signature smoked sausage—Original Smoked Polish Sausage, Smoked Spicy Cheddar Sausage and Hot Links—to 3,000 Walmart stores nationwide.</p><p>This new line of sausages comes pre-smoked and ready to heat and serve.</p><p>“We are proud to launch one of our signature barbecue products in Walmart stores across the country,” says Tamala Fowler, vice president of R&amp;D and purchasing. “By offering our sausages on Walmart shelves, we are offering our guests yet another way to enjoy our authentic Texas-style barbecue at home for their summer barbecue or family gathering. We look forward to a long lasting partnership.”</p>

Dickey's Barbecue Pit Brings Smoked Sausages to Walmart

<div>From <a href="https://www.entrepreneur.com/slideshow/275807" target="_blank">Entrepreneur.com</a>&nbsp;<hr id="[object Object]"></div><div class="note-statusbar">DICKEY'S BARBECUE PIT</div><div class="note-statusbar"><br></div><div class="note-statusbar">Want a true American meal? Dickey’s Barbecue Pit might be your best bet.</div><div class="note-statusbar"><br></div><div class="note-statusbar">Founded in 1941, Travis Dickey was fresh from the war as a WWI veteran and opened the first Dickey’s Barbecue Pit in Dallas. Other than the great food, Dickey was a true character with the gift of gab and a passion for real slow-smoked barbeque. The business was a family operation, with Dickey’s BBQ and Ollie Dickey’s sandwiches. Space on the restaurant sign was rented out to help cover costs and the menu featured options including brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.</div><div class="note-statusbar"><br></div><div class="note-statusbar">Eventually, it was taken over by brother Roland and T.D. Dickey in 1967. The business started franchising in 1994 and is now in more than 43 states with 530 locations and is also ranked as No. 101 on Entrepreneur’s Franchise 500 list.</div>

Entrepreneur: Fire Up The Grill with These BBQ Franchises

                <div>Re-posted from <a href="http://www.thedailymeal.com/dickey-s-barbecue-pit-brings-texas-style-barbecue-greater-tulsa-area" target="_blank">The Daily Meal</a>:&nbsp;</div><hr id="[object Object]"><div>It’s a ‘Red River Showdown’ in the Sooner State as Dickey’s Barbecue Pit brings Texas-style barbecue with its newest location at Catoosa Hills Shopping Center. To celebrate the grand opening, three lucky guests will have the chance to win free barbecue for a year at the Catoosa location. Guests can enter to win using hashtag #1FreeYearofBBQ on any social media page, order online or sign up for the Big Yellow Cup Club to receive special offers and loyalty points which can be redeemed for free barbecue.</div><div><br></div><div>“We are proud of Owner/Operators Cliff and Charlene Strong as they open their newest location and Dickey’s fourth store in Oklahoma,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “The new location highlights Dickey’s expansion in growing markets like Tulsa and we look forward to the opportunity to introduce authentic slow-smoked barbecue to the surrounding community.”</div><div><br></div><div>Guests can enjoy the grand opening events beginning this Thursday, May 19 through Sunday, June 6:</div><div><br></div><div>Thirsty Thursdays – The first 50 guests will receive a special treat and all guests will receive a free Big Yellow Cup with Dickey’s new reusable travel lid and straw.</div><div><br></div><div>Philanthropy Fridays – “You Give, We Give”, guests who donate to Dickey’s charitable foundation, Barbecue, Boots &amp; Badges, will receive a gift card. Uniformed first responders will also receive 50 percent off their meal.</div><div><br></div><div>Singer/Songwriter Saturdays – Enjoy live music from local musician Jack Trost and get a free Big Yellow Cup!</div><div><br></div><div>Kids Eat Free All Day Every Sunday!</div><div><br></div><div>With recent development including a Walmart and the Hard Rock Hotel &amp; Casino nearby, Owner/Operators Cliff and Strong were enticed by the growing area outside of Tulsa in Catoosa and saw an opportunity to bring another dining option to the area,” says Cliff. “As we prepare to open, there’s been much anticipation within the community for our new store and it has been hard to turn away residents who are ready for Texas-style barbecue. We are excited to finally welcome guests to Dickey’s newest location and look forward to being a part of the growth in Catoosa.”</div><div><br></div><div>Dickey’s Catoosa location can be found at 19361 Robson Road Catoosa, OK 74015. The phone number is 918-739-4844.</div><div><br></div><div>To learn more about franchising with Dickeys, visit www.dickeys.com/franchise or call 866-340-6188.</div><div><br></div><div>About Dickey’s Barbecue Restaurants, Inc.</div><div><br></div><div>Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey with the goal of authentic slow smoked barbecue. Today, all meats are still slow smoked on-site in each restaurant living up to the company tagline, “We Speak Barbecue.” The Dallas-based family-run barbecue franchise offers a quality selection of signature meats, home style sides, tangy barbecue sauce and free kids’ meals every Sunday. The fast-casual concept has expanded to 550 locations in 43 states. Dickey’s was recognized for the third year by Nation’s Restaurant News as a “Top 10 Growth Chain” and by Technomic as the “Fastest-growing restaurant chain in the country.” For more information, visit www.dickeys.com or for barbecue franchise opportunities call 866.340.6188.</div>        

Dickey’s Barbecue Pit Brings Texas-Style BBQ to Greater Tulsa

<a href="http://www.katc.com/clip/12428448/the-world-of-bbq-in-acadiana" target="_blank">Watch</a> Mr. Dickey on 'Good Morning Acadiana' highlighting National Barbecue Month.

ABC 3 Lafayette: Mr. Dickey Joins 'Good Morning Acadiana'

<a href="http://www.fox4news.com/good-day/recipes/135727072-story" target="_blank">Watch</a> Mr. Dickey demonstrate how we slow-smoke our pork and discuss Dickey's new LTO, pulled pork tacos to
highlight National Barbecue Month.

FOX 4 Dallas: Mr. Dickey appeared on Good Day in Dallas

<div>
  From <a href="http://franchisepod.com/ads/dickeys-barbecue-pit-gets-smokin-kalispell/" target="_blank">Franchise POD</a>: 
</div>
<hr>
<div>
  The pit is smokin’ as Dickey’s Barbecue Pit brings Texas-style barbecue with its newest location opening this Thursday in Kalispell. To celebrate the grand opening, three lucky guests will have the
  chance to win free barbecue for a year at the Kalispell location. Guests can enter to win using hashtag #1FreeYearofBBQ on any social media page, order online or sign up for the Big Yellow Cup Club
  to receive special offers and loyalty points which can be redeemed for free barbecue.
</div>
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  <br>
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  “We are proud to welcome Owner/Operators Alex and Danni Weinstein to the Dickey’s family as they open the third Dickey’s location in Montana,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue
  Restaurants, Inc. “Montana is a growing market for Dickey’s and we look forward to serving Texas-style barbecue to the surrounding community.”
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  <br>
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<div>
  Doors open this Thursday and guests can enjoy the grand opening events over the next four weeks:
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<div>
  <br>
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  Thirsty Thursdays – The first 50 guests will receive a special treat and all guests will receive a free Big Yellow Cup with Dickey’s new reusable travel lid and straw.
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  <br>
</div>
<div>
  Philanthropy Fridays – “You Give, We Give”, guests who donate to Dickey’s charitable foundation, Barbecue, Boots &amp; Badges, will receive a gift card. Uniformed first responders will also receive
  50 percent off their meal.
</div>
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  <br>
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  Singer/Songwriter Saturdays – Come out and enjoy live music and get a free Big Yellow Cup!
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  <br>
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  Kids Eat Free All Day Every Sunday!
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  After finding a gem in Dickey’s Barbecue Pit, Owner/Operators Alex and Danni Weinstein decided to bring a taste of Texas to The Treasure State. High school sweethearts turned husband and wife, Alex
  and Danni saw an opportunity to introduce the one cuisine that lacked presence in their home state of Montana. “After much research, we noticed the lack of high-quality dining options and authentic
  slow-smoked barbecue in Kalispell,” shares Alex. “We are excited to be a part of the Dickey’s growth in Montana and can’t wait introduce our food to the community.”
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  Kalispell residents can find their newest Dickey’s store at 175 Hutton Ranch Road Kalispell, MT 59901. The phone number is 406-890-6340.
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Franchise POD: Dickey’s Barbecue Pit Gets Smokin’ in Kalispell

From <a href="Dickeys%20Barbecue%20Pit%20Announces%20New%20Eco-Friendly%20Initiatives%20-%20See%20more%20at:%20http://www.southeastgreen.com/index.php/news/texas/15568-dickeys-barbecue-pit-announces-new-eco-friendly-initiatives?&amp;tc=eml#sthash.GpvX1WUp.dpuf" target="_blank">Southeast Green</a>:
<hr>
<div class="note-statusbar">
  New paper products and other non-food items debuting in 2016 create smaller carbon footprint system-wide
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  <br>
</div>
<div class="note-statusbar">
  Dickey's Barbecue Pit is launching new products system-wide that will not only reduce its carbon footprint but generate more opportunities for profitability for Owner/Operators. New greener
  products include paper products, clamshell takeout containers and wood pellets as well as the elimination of foam products. Eco-friendly catering plates are also in the works and are planned to
  debut by May 2016.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Dickey's new paper towels not only replace current back-of-house paper products, but will also replace front-of-house napkins. These unbleached towels are made from 40 percent post-consumer
  recycled fiber and exceed EPA guidelines. New toilet paper also exceeds EPA guidelines, made from 25 percent post-consumer recycled fiber and meets the Green Seal standard by using less water and
  no chlorine during processing. Dickey's is also using butcher paper for dine-in service, which is made of natural unbleached craft paper and is fully recyclable.
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  <br>
</div>
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  New clamshell takeout containers are made of 100 percent sugarcane, which is fully compostable and fully recyclable. They are lined with wax, which gives the containers the sturdiness needed for
  takeout but also allow them to be fully eco-friendly. A new three-compartment catering plate made of sugarcane is also in the works to replace foam plates.
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  <br>
</div>
<div class="note-statusbar">
  "We are proud to roll out these green improvements to current products," says Tamala Fowler, Vice President of Purchasing and R&amp;D. "Positive feedback from Owner/Operators and guests inspire us
  to continue moving toward more sustainability initiatives and eco-friendly practices."
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  <br>
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  Dickey's also rolled out its proprietary blend of wood pellets to be used in smokers last October with the debut of its newly redesigned store concept. The wood pellets are made of a blend of
  hickory, cherry and other flavorful woods, and use 80% less wood use than a traditional pit smoker, drastically reducing the carbon footprint.
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Dickey's Barbecue Pit Launches New Eco-Friendly Initiatives

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  From <a href="https://www.qsrmagazine.com/news/dickeys-celebrates-national-barbecue-month-specials" target="_blank">QSR</a>:
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  In celebration of National Barbecue Month, Dickey’s Barbecue Pit will offer giveaways to one lucky guest every week. Every Friday in May, Dickey’s will announce its prize winner via Facebook,
  Instagram, and Twitter. Guests can enter to win by engaging with Dickey’s Facebook page, following Dickey’s on Twitter or Instagram or enrolling in Dickey’s Big Yellow Cup Club.
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  May 6 and May 20: One guest will win free barbecue for a year.
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  May 13 and May 27: One guest will win a Dickey’s barbecue pack, including Mr. Dickey’s signature cookbook, rib rub, Dickey’s original barbecue sauce, a gift card, and more.
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  Dickey’s Barbecue Pit turns 75 this year and still slow smokes all their meats in every store daily, delivering that authentic Texas-style flavor for which the barbecue brand is known nationwide.
  Dickey’s is now offering 24-count catering platters consisting of Pulled Pork Sliders, Pulled Pork Street Tacos, or an assortment of Dickey’s signature desserts, and also offers various Family Pack
  sizes for gatherings from two to eight people.
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  Dickey’s has made several exciting changes in the past year, including the implementation of a new store model nationwide, which offers a more sustainable footprint, as well as a remodeled guest
  loyalty program that rewards repeat guests with free barbecue. Dickey’s has also launched new high-quality menu items such as Asiago Cheese Creamed Spinach and delicious desserts including the
  blondie brownie, chocolate chunk cookie, and pecan pie.
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  “Dickey’s Barbecue Pit has stayed consistent and authentic throughout our 75 years by serving delicious high-quality barbecue that we are truly passionate about,” says CEO Roland Dickey Jr. “As
  National Barbecue Month arrives, we encourage our guests nationwide to stop in to their local Dickey’s to celebrate.”
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QSR: Dickey's Celebrates National Barbecue Month with Specials

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  From <a href="http://www.fastcasual.com/news/dickeys-barbecue-pit-expands-brand-to-11-ohio-locations/" target="_blank">Fast Casual</a>:
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  After signing a three-store development agreement, Dickey's Barbecue is on the verge of 11 total locations in Ohio. 
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  "I knew Dickey's was the right concept because of the exceptional growth rate and the quality of the product," said Kelley Millikin, owner, operator and franchisee of the three Ohio locations. "The
  franchise appeals to my natural love of barbecue, but as a potential business owner I chose Dickey's for the operations efficiency and quality. The specific locations for the new stores have not
  been determined as of yet, but they will be located in Central Ohio, in the Columbus area."
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  Ohio currently is home to eight Dickey's locations and the brand is expanding rapidly throughout the Midwest, according to the release. 
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  "We are proud to bring Texas-style barbecue to the Midwest, and have received overwhelmingly positive feedback from our guests in that region," said Roland Dickey, Jr., CEO. "The Dickey family
  congratulates new Owner/Operator Kelley Millikin on his development agreement and we look forward to our brand's expansion in Ohio."
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  Dickey's Barbecue Restaurants, Inc. began in 1941 by Travis Dickey. The Dallas-based, family-run barbecue franchise has expanded to 550 locations in 43 states. 
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