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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

<a href="https://www.qsrmagazine.com/news/dickey-s-offering-bogo-pound-meat-saturday">QSR </a>published this article about Dickey's BOGO offer.&nbsp;
On January 20 at Dickey’s, if you buy one pound of any of the six slow-smoked meats you get 1 pound free. To receive Dickey’s BOGO pound of meat on January 21, guests must have a coupon that can be received through Dickey’s Big Yellow Cup Club.
 
Sign up for Dickey’s Big Yellow Cup Club and receive members only specials here.
 
Dickey’s Barbecue Pit locations nationwide pride themselves on serving their guests only the best quality meat, especially when guests are extremely focused on eating clean for their New Year’s Resolutions. At Dickey’s, the slow-smoked beef brisket is sustainably raised, with no additives and is nitrate and nitrite free. Dickey’s chicken is raised without antibiotics, cage free and has no added hormones and the sausage has no artificial flavor or color and is nitrate and nitrite free.
 
 
“The Dickey’s Barbecue Pit family knows that it is difficult in the New Year to stay true to New Year’s Resolutions and we are happy to congratulate our guests on making it this far and ‘forming new habits,’” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “At Dickey’s we support healthy eating habits by clean eating, which is why we ensure our guests only get the best quality meats.”

Dickey's BOGO Pound of Meat

<a href="http://www.restaurantbusinessonline.com/news/dickeys-barbecue-changes-leadership">Restaurant Business</a> wrote this amazing article about Dickey's leadership reorganization.&nbsp;
Roland Dickey Jr., a driving force behind the lightning-fast growth of Dickey’s Barbecue Pit in recent years, has relinquished the CEO’s post at the chain to his wife, Laura Rea Dickey, formerly the brand’s CIO.
 
Roland Dickey Jr. will maintain some involvement with the chain in his new post as CEO of Dickey’s Capital Group, a newly formed holding company for all of the family’s businesses.
 
Renee Roozen moves up to president of Dickey’s Barbecue Pit, from her post for the last three years as vice president of operations.
 
Dickey’s said the changes will facilitate the restaurant operation’s continuing growth. The largely franchised operation is opening stores at the rate of 12 per month, and said it would start expanding beyond the United States this year.
 
During the tenure of Roland Dickey Jr., the chain grew from 20 to 600 restaurants.
 
Dickey’s was started in 1941 by Roland Dickey Jr.’s ancestor, Travis Dickey, who gave the restaurants a cafeteria serving style. The brand has since morphed into a fast-casual operation.

Dickey's Changes Leadership

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

Restaurant Business: Family Meal Deals

Check out the full video of Mr. Dickey on KING5 <a href="http://www.king5.com/entertainment/television/programs/new-day-northwest/roland-dickey-of-dickeys-barbecue-pit-makes-brisket/388357187">here</a>.&nbsp;
SEATTLE - Barbecue expert, Roland Dickey Sr. of Dickey’s Barbecue Pit launched a clean eating campaign this month, reducing carbohydrates and offering meats free of antibiotics, nitrates and nitrites.
Stop by one of the many locations in the greater Seattle area to try it out! 

Some BBQ advice from Roland Dickey Sr: 

Dry rub your meats with a mixture of salt, garlic, and course black pepper.&nbsp; 

Cook a brisket low and slow, covered, at 225 degrees overnight for 13... 14... or 15 hours! &nbsp;Cover it with BBQ sauce from Dickeys while you are cooking it. &nbsp;It's coming to grocery stores in the Northwest soon!&nbsp;
Ribs you want to cook for 3-4 hours. &nbsp;Again, Low and Slow. &nbsp;

Dickey's Founder Makes His Tasty Brisket

Chief Executive Magazine recently featured an article on Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, discussing his vision for the future of the company. When asked about his goals, Dickey’s response was simple: "World domination." While it may sound like a joke, with Dickey’s expanding to 43 states in just five years and signing multiple franchising agreements weekly, his vision is clearly not far from reality.

Dickey’s Barbecue has come a long way since his grandfather, Travis Dickey, opened a traditional Texas barbecue storefront in Dallas. While much has changed, the company has remained true to its core—delivering great barbecue. Dickey’s Barbecue has continually adapted to changing consumer tastes and the evolving market, and it’s this balance of tradition and innovation that has fueled its fast growth.

One of the first major changes under Dickey, Jr.'s leadership was shifting from the original cafeteria-style barbecue buffet to a fast-casual model, which proved more effective in new markets. This change, coupled with the recession’s impact on high-overhead, large-footprint concepts, led to the development of a leaner and more profitable business approach. By 2011, this new model was solidified, and Dickey’s has been expanding ever since.

Despite these changes, the company continues to slow-smoke all its meats on-site, including beef brisket, pulled pork, ribs, sausage, turkey, and chicken. "We will always be all about great barbecue," says Dickey, Jr., emphasizing that the company’s core focus is maintaining the quality and tradition of its barbecue.

However, Dickey’s is also looking to the future, especially with its "No B.S." initiative. This includes serving only antibiotic- and hormone-free chicken raised cage-free and sourcing other responsibly raised proteins. Dickey, Jr. believes that using more natural, wholesome ingredients may be more expensive, but it’s the right thing to do for customers and the environment. He also hopes to use the company’s buying power to influence the meat industry to adopt better practices.

In terms of franchising, Dickey’s focuses on supporting its franchisees with constant communication, marketing, and sales support. The company has introduced a new enterprise management system called “Smokestack,” designed to help franchisees operate more efficiently and market more effectively. The system allows for targeted marketing campaigns based on customer data, like offering a family meal pack to regular lunch customers to boost dinner sales.

Dickey’s success also lies in its approach to franchisee relations. According to Dickey, Jr., the company’s focus is on supporting the success of its stores, which in turn drives growth. With annual revenues in the $480 million to $500 million range, Dickey’s plans to continue expanding domestically and is exploring international opportunities, particularly in Asia. Dickey is committed to ensuring a solid supply chain to support international growth and plans to take a slow and steady approach to global expansion.

Dickey, Jr. remains focused on preserving the company's legacy while adapting to modern demands. His approach continues to position Dickey's Barbecue for long-term success as both a brand and a business.
      

Chief Executive Magazine: Transforming a Family Legacy

<div><a href="http://fesmag.com/features/foodservice-perspectives/14110-q-a-with-renee-roozen,-dickey%E2%80%99s-barbecue-president-on-smaller-footprints-and-chain-tweaks">Foodservice Equipment &amp; Supplies</a> published this interview with Dickey's President Renee Roozen.&nbsp;</div><hr><div> </div>
<div tabindex="0">Dickey’s starts 2017 moving full steam ahead after reaching its 75-year milestone last year. Watch for Dickey’s to stake out territory on the international front this year, plus continue expansion at a steady 12-stores-per-month pace. </div>
<div> </div>
<div>Here, Dickey’s Barbeque Restaurants Inc.'s President Renee Roozen discusses the intricacies of heading up a family-run company — she became the first non-family member to hold the title in October 2016 — and the overwhelming new initiatives within Dickey’s. </div>
<div> </div>
<div>FE&amp;S: What’s it like heading up a third-generation family operation?</div>
<div> </div>
<div>RR: I think it’s a great blend. The family continues to remain very involved and I bring a different viewpoint to the business. I learn so much from the family stories and everyone is open to tweaking things a little bit.</div>
<div> </div>
<div>FE&amp;S: Describe the layout at Dickey’s with stores now at 1,400 square feet vs. 3,000 square feet in first-generation stores.</div>
<div> </div>
<div>RR: The real difference lies in the back of the house, which is primarily a smaller, more efficient footprint. There has been no change to the number of dine-in seating spots.</div>
<div> </div>
<div>Kitchens are more compact and we are better utilizing the space, for example, using ceilings to hang shelves. Everything in the back of the house is much smaller and more efficient, right down to the storage area.</div>
<div> </div>
<div>On the positive side, it is easier to keep clean and the pit crew — our term for team members — now take fewer steps to produce product.</div>
<div> </div>
<div>FE&amp;S: How has the equipment package changed?</div>
<div> </div>
<div>RR: We removed the stove and introduced a tabletop induction burner and a taco press, which allows us to bring in some new menu items at a lower pricepoint. And there are no longer fryers in the back of the house.</div>
<div> </div>
<div>We added a proprietary wood-pellet-blend smoker, which has a smaller hood, and gives us consistency across all stores.</div>
<div> </div>
<div>FE&amp;S: What’s new in the front of the house?</div>
<div> </div>
<div>RR: One new feature is glass-front walk-in coolers that showcase the brisket. Customers see it, waiting to be smoked, when they enter the store. You can also see the smoker from the front of the store. It’s amazing how many customers didn’t realize we smoke all of our own meat on-site.</div>
<div> </div>
<div>All stores are now set-up for a very technologically-driven experience. Everyone is wired these days and we accommodate customers with free Wi-Fi and added more plug-in locations at tables. Our new music playlist also appeals to a wider range of customers.</div>
<div> </div>
<div>FE&amp;S: Is online ordering a driver?</div>
<div> </div>
<div>RR: Everyone lives off their mobile. We are getting into online POS.</div>

Q&A with Renee Roozen on Dickey’s Barbecue's New Chain Tweaks

<a href="http://www.nrn.com/people/dickey-s-reorganizes-executive-team">Nation's Restaurant News</a> covered the reorganization of Dickey's Barbecue Pit leadership.&nbsp;
Dickey’s Barbecue Restaurants Inc. has formed a new parent company and reorganized its executive team, the operator said Tuesday. 

 
The Dallas-based company said it had created Dickey’s Capital Group Inc. as the parent organization, and named Roland Dickey Jr. as CEO. Laura Rea Dickey, former chief information officer, succeeds him as CEO at Dickey’s Barbecue Restaurants, the company said in a press release.
 
As part of the reorganization, Renee Roozen, who joined Dickey’s in 2015, and previously served as vice president of operations, was promoted to president of Dickey’s Barbecue Restaurants Inc.
 
“With great growth comes change,” Roland Dickey Jr. said in a statement, “and I look forward to partnering with Laura Rea Dickey and Renee Roozen to continue evolving the brand while staying true to our Texas barbecue heritage.”
 
A company spokeswoman said the creation of Dickey’s Capital Group and the leadership reorganization were intended “to more effectively meet the demands of rapid growth.” Franchisees are opening about a dozen restaurants each month, the company said.
 
“The growth Dickey’s has seen over the past years is something that I am extremely proud to be a part of,” said Laura Rea Dickey, who served for eight years as CIO of Dickey’s Barbecue Restaurants Inc. “With our amazing owner-operators and the DBRI team, the Dickey’s brand has much more room for growth in the future.”
 
Dickey’s, founded in 1941 by Travis Dickey, has grown to about 600 restaurants. This year, the company plans to enter its 45th state and expand internationally.

Dickey’s reorganizes executive team

<a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-expanding-california"><o:p></o:p></a>

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mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA"><a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-expanding-california">QSR</a><span style="font-size:11.0pt;line-height:107%;font-family:&quot;Calibri&quot;,sans-serif;
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mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language:
EN-US;mso-bidi-language:AR-SA"> published this article about Dickey’s nine-store
development agreement in California.<span style="font-size:11.0pt;line-height:107%;font-family:&quot;Calibri&quot;,sans-serif;
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After working with Dickey’s Barbecue Pit as a general contractor in California, Caleb Cabrera decided it was time to embark on a new adventure. While working with Dickey’s, Cabrera fell in love with the brand and began researching franchising options with his son, CJ Cabrera and business partner, Vince Perez. Cabrera grew up in the restaurant industry and has since then not only opened restaurants of his own, he is the founder and Chief Executive Officer of Elite Construction, a company that specializes in restaurant development.
Cabrera and his partners have signed on to open nine new Dickey’s locations in the Orange County area of California. 
“Dickey’s Barbecue Pit is proud to have Caleb Cabrera join the team as an Owner/Operator,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “Dickey’s has an extremely large presence in California, second to that of our home-state of Texas, and we are proud to continue our expansion throughout the state.” 
Dickey’s Barbecue Pit is a 75-year-old, family-owned brand that not only serves delicious, slow-smoked barbecue but also guarantees a large helping of southern hospitality. “Dickey’s rapid expansion across the nation is due in part to our dedication of staying true to our brand while also evolving with the changing times,” says Dickey Jr. “The other key factor is choosing the best partners to franchise with, and Cabrera is the perfect fit.”

QSR: Dickey's Expanding in California

One of the
nation’s top Mommy Blogs, <a href="http://www.obviously-marvelous.com/2016/12/16/obviously-holiday-dickeys-barbecue-pit-holiday-feast/" target="_blank">Obviously Marvelous</a> wrote an amazing review of
Dickey’s Prime Rib Holiday Feast!<o:p> </o:p><hr>Nine days ya’ll! There is just nine short days until Christmas and I better not be the only one who has major anxiety about that. While it feels like the clock of life is on fast forward, time is nevertheless slipping away. I still have a few gifts to purchase, plenty of wrapping to do and have not baked a single treat, but I am venturing on with confidence.That is, until I remembered my wonderful inlaws will be visiting this weekend.Now we have to plan a couple of last minute family meals, which is tough considering time is already a factor. Once I started to seek out a solution and my wheels began to turn, it was not long before I remembered our most recent Dickey’s Barbecue Pit experience, and I knew that was our answer. With 500 locations across the country, the Dickey’s Barbecue Pit menu includes a delicious selection of meats including beef brisket, pulled pork, ham, polish sausage, turkey and chicken, which are all slow smoked over hickory wood on-site daily at every location. Dickey’s extensive homemade side options such as potato salad, baked beans and macaroni and cheese make a mouthwatering addition to any meal. From combination plates and sandwiches, to kids meals and catering options, there is something scrumptious for everyone. As many of you already know, we are big fans of Dickey’s Barbecue Pit and totally love their food, especially for large parties or gatherings, and there are plenty of those during the holiday season, which is why a Dickey’s Barbecue Pit Holiday Feast ($109) is a fabulous idea!This amazing spread starts by selecting from one of four holiday meat selections including spiral cut ham, smoked turkey, Cajun fried turkey, and for the first time prime rib! Like their signature turkey and ham, the new prime rib from Dickey’s Barbecue Pit is pre-smoked and seasoned with a special spice blend, making an easy and unexpected holiday treat to wow your guests. Along with your meat selection, the Holiday Feast also includes a large tray of stuffing, a large tray of baked potato casserole, a large tray of green beans with bacon, gravy and a dozen rolls. The ideal meal for a hungry holiday crowd. We were able to try our own Dickey’s Barbecue Pit Holiday Feast last weekend when we invited family over to see our newly completed home renovations and I fell in love before I even had a chance to take a bite! Since the Holiday Feast can be ordered online or by calling the nearest Dickey’s location, customers can easily select the pick up day and time that fits with their schedule, and being that this particular spread is not precooked, making sure the food is hot and fresh for guests is extremely easy.Once my husband brought home our Dickey’s Barbecue Pit Holiday Feast, it was time to get things cooking. Detailed heating instructions are provided during pickup and we found them quite easy to follow. While all of our sides and rolls came out perfectly cooked after their suggested cook time, our prime rib was unfortunately far from finished. It required far longer than the instructions suggested, but once it was complete, the fabulous food more than made up for the delay.Every single bite was beyond delicious! The prime rib was flawless and exactly medium rare. It was amazingly flavorful with a killer outside crust, super juicy and moist and almost tender enough to pull apart with a fork. While it impressed our entire family and definitely served as the star of the feast, the wonderful sides can not be overlooked. Each one was outstanding and offered the perfect compliment to our meal. I am not usually a stuffing person but the one from Dickey’s Barbecue Pit was great. It involved cornbread, included yummy chunks of onion and celery and had the perfect texture. The baked potato casserole had the rich flavor of bacon and was total comfort food, and even the kids loved the green beans with bacon. As usual, Dickey’s buttery rolls were a crowd favorite as well. I also need to mention the amount of food included with the Dickey’s Barbecue Pit Holiday Feast. We initially fed seven adults and two children, many of which had seconds, and we sent everyone home with plenty of leftovers. Our family of five had leftovers again for dinner the following evening, I had leftovers for lunch on day three, and on day four there was still enough prime rib to chop up and use in some tasty tacos. <o:p></o:p>Whether you need quality food in a holiday hurry, or are wanting a bit of barbecue to change the seasonal stride, check out Dickey’s Barbecue Pit.

Obviously MARvelous: Dickey's Holiday Feast

<a href="https://www.qsrmagazine.com/news/dickey-s-barbecue-pit-adds-prime-rib-holiday-menu">QSR</a> wrote this amazing article about Dickey’s offering Prime Rib for the first time this holiday season.
 
For the first time in a decade Dickey’s Barbecue Pit is adding a new option to their holiday meal lineup, Prime Rib. After spending the month of November eating Thanksgiving turkey, Dickey’s heard from customers that even the most devoted holiday foodie was getting “feasting fatigue.”
The Prime Rib, Dickey’s newest holiday option, is a delicious alternative to the traditional holiday meal starring turkey or ham. 

Guests can order a whole Prime Rib a la carte or as part of a Holiday Feast that includes baked potato casserole, cornbread dressing, green beans with bacon, and a dozen buttery rolls. 

To place their holiday order, guests can go online or call their nearest Dickey’s location from now until December 24. 

“Dickey’s Barbecue Pit is a 75 year old, family-owned business, and we take pride in being part of folks holiday traditions,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “We are excited to add Dickey’s Prime Rib to our menu allowing our guests to have a new holiday option.” 

Dickey’s is also hoping to help with the “Holiday Hangover” by giving families a break after the expenses often associated with holiday season. At Dickey’s, from December 26 to January 2 Kids Eat Free with every purchase of a $10 adult dine-in meal.

Dickey's Adds Prime Rib to Holiday Menu

<span style="font-size:11.0pt;line-height:107%;
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mso-ansi-language:EN-US;mso-fareast-language:EN-US;mso-bidi-language:AR-SA"><a href="https://www.qsrmagazine.com/news/black-friday-kids-eat-free-dickeys-barbecue-pit">QSR</a><span style="font-size:12.0pt;line-height:107%;font-family:&quot;Calibri&quot;,sans-serif;
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mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language:
EN-US;mso-bidi-language:AR-SA"> covered Dickey’s Black Friday and Cyber Monday
deals in this article.<hr>Dickey's Barbecue Pit is offering specials on Black Friday and Cyber Monday this year for barbecue lovers throughout the nation. On Black Friday at Dickey's, kids eat free with the purchase of a $10 adult dine-in meal. For every one adult meal purchased, guests will receive a free kid's meal for children under 12. Guests who are members of Dickey's Big Yellow Cup Club will also receive a free Big Yellow Cup with a purchase of $5 or more. On Cyber Monday, Dickey's is offering $5 off a purchase of $25 or more for online ordering only.&nbsp;&nbsp;

QSR: On Black Friday, Kids Eat Free at Dickey's Barbecue Pit

<a href="http://rapidcityjournal.com/lifestyles/bangers-and-mash-comfort-food-from-across-the-pond/article_7af745c2-bec3-5d17-891d-eeff140d0d9f.html" target="_blank">Rapid City Journal </a>wrote this article about Dickey's Bangers and Mash.&nbsp;<hr id="[object Object]">As the weather turns cooler outside, inside many homes and restaurants, the stoves are heating up and cooks are turning to warm, comfort foods. At the top of the list often are soups and crock-pot specialties. One very simple, often overlooked item, at least until a certain holiday in March, is Bangers and Mash. Made of mashed potatoes and sausages, it is sometimes served with onion gravy, fried onions, baked beans, or peas. It is mostly eaten in the United Kingdom, Canada, Australia, and New Zealand. In Rapid City you can find it served locally at Dickey’s Barbecue Pit year round and at Sally O’Malley and Murphy’s Pub during St. Patrick’s Day. However, all agree it is a perfect dish for this time of the year. “It’s one of our best sellers,” says Dickey’s Barbecue Pit Manager Kade Johnson. “It’s a pretty hearty meal, with a mixture of mashed potatoes and meat.” "For me it's the seasonings, not like a beer brat, but with lots of onion, caraway seeds. It comes off a bit more bold in flavor," says Amy Medina, cook at Sally O'Malley's. Medina says for many of their Bangers and Mash customers, it is a nostalgic meal, like something grandma would have made. "We get a lot of older crowd that comes in over St. Patrick's Day, it's very homey for them." Bangers and Mash is the familiar term for Sausage and Mash, a favorite British and Irish dish. The name bangers is believed to come from sausages bursting in the pan with a bang if they cooked too fast. They say that Bangers and Mash is quick and easy to make, and as stated before very hearty. Multicultural cooking network agrees, with origin of the name though the dates may vary slightly as to when the term was originally used. While some believe the term “bangers” has its origins in World War II, the term was actually used as far back as 1919. Either way, "It's an acquired taste," says Medina. At Sally O'Malley's, they serve theirs with a really nice sausage, seasoned mashed potatoes, and a cup of sauerkraut. Sometimes Irish soda bread is thrown in and it is most often accompanied by a dark beer. "The brave ones want Irish cream and coffee," says Medina. Medina says she's seeing a trend with bangers and Mash that she doesn't with corn beef and cabbage, "The younger generation eats healthier, looks for more vegan options. As time goes on, it may pass." But for now, it's a simple meal to whip up at home with plenty of online recipes to follow and perhaps a new generation will discover the intrigue of the banger.

Bangers and Mash: Comfort Food from Across the Pond

<a href="http://www.fastcasual.com/news/dickeys-bbq-holds-art-contest-to-celebrate-75th-anniversary/" target="_blank">Fast Casual</a> covered Dickey's mural contest in this article.&nbsp;<hr id="[object Object]">Dickey's Barbecue Pit is celebrating its 75th anniversary by asking artists to submit works for two large-scale murals that will become permanent features outside Dickey's original location in Dallas. The selected artists will win free barbecue for a year and $500, according to the release. "Dickey's Barbecue Pit is an artisan brand, and we are proud to commission new works of art to feature prominently at our first and original location," Roland Dickey Jr., CEO of Dickey's Barbecue Restaurants, said in the release. "The mural project will be a lasting symbol of Dickey's 75 years of serving authentic, Texas-style barbecue, and we look forward to many more years of serving communities around the nation and the world." All submissions will be accepted until Nov. 24, according to the release.&nbsp;

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

<a href="http://www.bizjournals.com/columbus/news/2016/11/04/texas-barbecue-chain-ready-to-debut-in-franklin.html" target="_blank">Columbus Business First</a> published this article about the new location in Ohio.&nbsp;<hr id="[object Object]">
A nationally known barbecue chain is making its way into Franklin County.
 
Kelley Millikin, a franchisee for Highland Park, Texas-based Dickey’s Barbecue Restaurants Inc., expects to open this month, possibly by late next week, at 3915 Britton Parkway in Hilliard. It won’t be the first Dickey’s in Central Ohio. Another franchisee runs a pair of restaurants in Delaware County, but it will be the first in Franklin County.
 
While it might be a new-ish name to many around Columbus, the family owned business started 75 years with a single barbecue shack and grew into a Dallas-area chain in the 1960s before starting to franchise in the 1990s. It stands at more than 560 restaurants in 43 states today.
 
“I knew Dickey’s well because every time I’d fly into (Dallas/Fort Worth International Airport), I would stop and eat it,” Millikin told me.
 
The 18-year resident of Hilliard is a former Walgreen Co. executive. As that drug store chain cut staff, Millikin took his severance and turned it into a Dickey’s franchise.
 
“Did I want to go back into something corporate or do my own thing?” he said. “Now I’m working eight minutes from my home instead of traveling to Chicago every week.”
 
Dickey’s Barbecue Pit is fast-casual barbecue.
 
“Chop-and-chat,” is how Millikin described it. Counter-ordering has been a staple of the business since Travis Dickey opened the first in 1941.
 
Customers order their meat — brisket, pulled pork, chicken, turkey, ribs, sausage, ham — move down the line and pick up sides like mac-and-cheese, cabbage slaw or baked beans. There are sandwiches, platters and salads. The newest menu also has “butcher tacos” – the barbecued meats go onto flour tortillas – and sliders as smaller sandwich options. It sells family packs of meats and sides as well. It does catering, too.
 
The Hilliard restaurant does have a carry-out window so customers do not have to get out of their car.

Texas BBQ Chain Set to Debut in Franklin County

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

Press Room