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

IN THE NEWS

From <a href="http://www.franchise.org/five-key-takeaways-from-revamping-a-franchise-development-program" target="_blank">Franchise.org</a>  
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  <span style="font-weight: bold;">Working in various roles for a franchise business gives a unique perspective on the big picture. Chief among the lessons learned is that processes need constant
  re-evaluation.</span>
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  By Trinity Hall  
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  The franchising business is growing by leaps and bounds, and Dickey’s Barbecue Pit is among the companies on the forefront of that wave. In 2016, the GDP of the franchising sector is projected to
  see a 5.1 percent gain, while the overall U.S. economy is slated for a 3.1 percent increase, according to IFA’s annual report on the state of the industry from IHS Economics. With such a positive
  outlook for the franchise industry, many brands are beginning to revamp their franchise programs.
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  There are more franchising opportunities now than ever before, and franchisors should take a hard look at their franchise development process to ensure that it is seamless and franchisee-friendly.
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  In my franchising experience, I have managed everything from equipment procurement to design to construction. I have learned a lot about the process from my five years at Dickey’s and 10 years in
  manufacturing. Most of all, experience has taught me that processes need constant re-evaluation. Just because you’ve always done something a certain way doesn’t mean it’s the best way. About a year
  ago Dickey’s decided to take a fearless approach to revamping the company’s franchising process. We decided to measure everything, determine what works and move quickly with recommended changes
  according to data we collected.
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  In revamping Dickey’s franchise development process, here are the top five best practices we learned along the way:
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  Simplify and streamline
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  Simplified store operations are an attractive selling point to potential franchisees, but go a step further to re-evaluate the whole franchising process to discover how to streamline the entire
  process. Are there steps that can be eliminated? Is there a way to speed up the process so that franchisees can start making money sooner? For Dickey’s, that meant that we invest in a project
  management team that oversees new store builds. For our franchisees, that means that they don’t have to spend the time and effort talking to contractors and figuring out timelines — they can go
  into their community and start marketing while the store is still being built.
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  2. Reassess franchisee qualifications
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  There are, of course, certain mandated qualifications to enter into the world of franchising, including net worth. However, many franchisors require franchisees to have a certain level of industry
  experience as well. In reassessing franchisee qualifications, franchisors can increase their talent pool and attract millennial investors who are excited to become business owners. We have a
  certain recipe for success that we teach our franchisees in addition to ongoing support, and find that no amount of previous experience can substitute for an unwavering commitment to the brand.
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  3. Appeal to millennials with design changes and transparent commitment to values
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  In our research, we found that millennial franchisees want transparency, sustainability and a tech-driven experience from their franchisor. We spent about 18 months designing our new concept store,
  which has the experiential qualities that a millennial investor would not only want to buy into, but choose as their preferred hang-out spot. In the fast casual industry, these changes are a must
  to keep up with current trends. However, other types of franchisors have just as much opportunity to invest in updates in interactive technology, transparent business practices and sustainable
  elements. There is obviously an investment up front, but the rewards far outweigh the risks as positive feedback rolls in.
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  4. Take the word ‘sales’ out of your vocabulary
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  Today’s franchisee wants to know they are taken care of by the brand in which they have invested. It is easy to focus on franchise sales and neglect ongoing support. Franchisee support can be
  time-consuming and expensive, but it is the best investment a brand can make in its future. An investment in infrastructure on the front end produces the desirable result in the long term. The
  Dickey’s team likes to say: “Nail it and scale it.” In looking at our franchise model, we changed the word “sales” to “development.” This one slight change in verbiage means that the corporate
  office takes an active role in helping new franchisees build stores. After the sale is completed, we stay involved in the process from construction to training to opening. This creates loyal
  franchisees who become multi-unit franchisees.
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  5. Do only what you do best, and nix the rest
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  Dickey’s does Texas-style barbecue. That’s it. In fact, in a time when many brands are adding menu items and exploring new additions to expand their reach, Dickey’s actually reduced our menu to
  seven meats and eight sides. We have found a certain niche where we do really well, and everything else is sideline to that. I would encourage brands to take a hard look at what they do well, what
  their customers love and what their franchisees can execute flawlessly, then stick to it. That is really the best way to create loyal guests and franchisees.
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  <span style="font-style: italic;">Trinity Hall is senior vice president of development for Dickey’s Barbecue Restaurants. Find her at fransocial.franchise.com.</span>
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5 Key Takeaways from Revamping a Franchise Development Program

Posted from <a href="http://www.observer-reporter.com/20160413/dickeyx2019s_barbecue_coming_to_trinity_point" target="_blank">Observer-Reporter</a>
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  The nation’s largest barbecue franchise is coming to Southwestern Pennsylvania, and it will land first in Trinity Point.
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  Dickey’s Barbecue Pit is targeted to open in June in the South Strabane Township shopping center. It will operate in the space previously occupied by Menchie’s Frozen Yogurt, near Sam’s Club.
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  This will be only the second Dickey’s in Western Pennsylvania.
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  The Dallas-based operation launched a location in Erie last week.
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  “We’re mostly in the Southwest and Midwest, and we’re trying to branch into the Northeast. I think we’re planning to hit the East Coast pretty hard,” said Tony Evans, general manager of Morgantown,
  W.Va., location. At 38 miles, it is the closest Dickey’s to downtown Washington. Fairmont is the next nearest, 49 miles.
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  Dickey’s has 540 locations in 43 states, including a number in eastern Pennsylvania.
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  There are dozens in Texas, but none in New England.
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  According to its website, dickeys.com, the fast-casual chain “serves slow-smoked meats, homestyle sides and tangy barbecue sauces.”
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  Dickey’s is celebrating its diamond jubilee – 75 years. A World War I veteran, Travis Dickey, launched the franchise in Dallas in 1941. His grandson, Roland Dickey Jr., is the current chief
  executive officer.
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  Evans said he is helping with launch of the Trinity Point restaurant, which he added will have seating for 50 in 1,600 square feet.
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Observer-Reporter: Dickey’s Barbecue coming to Trinity Point

<div>
  Posted from <a href="http://www.summitdaily.com/restaurants/dillon/21561441-113/dickeys-bbq" target="_blank">Summit Daily</a>
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  <span style="line-height: 1.42857;">Dickey's Barbecue Pit is a true American success story. In 1941, Travis Dickey, a World War I veteran, opened the first Dickey's Barbecue Pit in Dallas, Texas.
  Today with over 530 locations in 43 states, loyal guests are what keep Dickey’s thriving in every community.</span><br>
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  Dickey’s Barbecue Pit still slow smokes all meats on-site just the same way they did in 1941. The menu features beef brisket, pulled pork, St. Louis style ribs, polish sausage, spicy cheddar
  sausage, smoked turkey, and marinated chicken, with an extensive array of homestyle sides from jalapeño beans to macaroni and cheese. Buttery rolls are served with every meal along with
  complimentary ice cream. And just like always, kids eat free on Sunday.
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  <span style="font-weight: bold;">MENU HIGHLIGHTS</span>
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  The Big Barbecue Sandwich - The Big Barbecue Sandwich is stacked high with our lip-smacking signature smoked meats topped w/ pickles, onions &amp; barbecue sauce. $6.50
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  The Westerner - For a big appetite, try the Westerner! An even bigger option with not just 1, but 2 meats, cheddar cheese, pickles, onions &amp; barbecue sauce. $8.75
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  Giant Stuffed Baker with Meat - A baked potato filled with your favorite meat and topped w/ the condiments of your choice. $7.95
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  Smokehouse Salad - Chopped brisket on a bed of romaine lettuce, shredded cheddar, fried onion tanglers, ranch dressing-- comes w/ a buttered roll. $8.95
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  The 2 Meat Plate - Choose two meats along with two delicious homestyle sides – comes w/ a buttered roll. $12.95
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Summit Daily: Dickey's BBQ

<p>
  For more, click <a href="http://cw33.com/2016/04/14/dickeys-does-good-restaurant-chain-donates-to-pearce-fund/" target="_blank">here</a>.
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CW33: Dickey’s Does Good - Restaurant Donates to Matt Pearce Fund

From <a href="http://www.fastcasual.com/news/dickeys-barbecue-signs-4-store-agreement-in-oregon/" target="_blank">Fast Casual</a>:
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  Dickey's Barbecue Pit is doubling its footprint in Oregon with a recently executed four-store development agreement. The Beaver State currently boasts four Dickey's, according to a company press
  release. Owner/operator Todd Saperstein owns two of those locations and plans to open one store per year for the next four years, possibly adding more locations in the future.
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  Saperstein opened his first Dickey's location in September 2014, and his second followed in July 2015. Sites under consideration include northeast Portland, Clackamas and Tualatin, although the
  final determination has not been made, Saperstein said.
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  "I am proud to bring the Dickey's brand to Oregon, and have gotten excellent feedback from my loyal guests. I look forward to bringing Texas-style, slow-smoked barbecue to new regions of our great
  state," he said.
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Fast Casual: Dickey's Barbecue signs 4-store agreement in Oregon

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  Customers can now buy sausage from Dickey's Barbecue Pit throughout 3,000 Walmart stores around the country, according to a company press release. The retail giant is carrying three flavors,
  including Original Smoked Polish Sausage, Smoked Spicy Cheddar Sausage and Hot Links.
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  "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," said
  Tamala Fowler, Dickey's VP of research and development and purchasing
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  During the launch, Walmart customers can find Dickey's brand of sausages in easy to find bunker displays in many stores, which will feature the products prominently in the center of the frozen food
  aisle. The displays will also be featured during Memorial Day weekend, Fowler said.
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  Dickey's sausages follow the recent retail launch of its buttery rolls in United Supermarkets, Jewel-Osco and Brookshire Brothers grocery stores in 2015.
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  After the initial launch in select Walmart stores, Dickey's sausages will also be available in other grocery stores nationwide, with outlets to be announced at a future date, Fowler said.
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Fast Casual: Walmart stores now carrying Dickey's sausage

From <a href="http://www.meatpoultry.com/articles/news_home/Business/2016/04/Dickeys_signature_sausage_sell.aspx?ID=%7BCD0AB0B8-3677-4611-9F71-02F989C545D9%7D&amp;e=mgeorge@dickeys.com&amp;cck=1" target="_blank">Meat + Poultry</a>:
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  After debuting a new store concept in October 2015 located in the barbecue brand’s hometown of Dallas, the first Dickey’s Barbecue Pit location to undertake the new concept will open April 7 in
  Erie, Pennsylvania. The new store will offer seven slow-smoked meats and eight home-style sides, available in customizable plates that allow each guest to decide how much and how many slow-smoked
  meats they want to try. Guests will be able to see the full barbecue process on display from the glass butcher-style case displaying all the fresh meats to the smoker, which now plays a starring
  role in the kitchen located just behind the chopping block.
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  The new store design features a holistic sensory experience, from décor made largely of sustainably sourced, reclaimed wood to the hand-crafted design elements highlighting Dickey’s history on the
  walls paired with a specially curated singer/songwriter playlist heard from a Bose surround sound speaker system.
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  Dickey's Barbecue Pit announced a new retail offering available in 3,000 Walmart stores nationwide. The superstore will now carry three types of Dickey’s signature smoked sausage: Original Smoked
  Polish Sausage, Smoked Spicy Cheddar Sausage, and Hot Links.
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  After the initial launch, Dickey’s sausages will also be available in other grocery stores nationwide. Other places will be announced shortly.
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  “We are proud to launch one of our signature barbecue products in Walmart stores across the country,” saod Tamala Fowler, Dickey's 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.”
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  All of Dickey's sausages come pre-smoked and ready to heat and serve.
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Meat + Poultry: Dickey's signature sausage selling in Walmart

<div>
  From <a href="https://www.qsrmagazine.com/news/dickeys-opens-store-new-design-pennsylvania" target="_blank">QSR</a>:
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  Dickey’s has made great strides in sustainability with the new store model, which also includes recyclable and compostable takeout containers made of 100 percent sugarcane. Other paper products are
  made with post-consumer recycled fiber. The new store will also slow smoke all its meats using Dickey’s proprietary wood-blend pellets, which consume 80 percent less wood and are made from a blend
  of hickory, cherry, and other flavorful woods.
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  To celebrate the new store’s grand opening, three guests will win free barbecue for a year at the new Erie 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.
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  Doors open on Thirsty Thursday, when all guests will receive a free Big Yellow Cup with Dickey’s new reusable travel lid and straw. On Philanthropy Friday, all proceeds from Dickey’s signature
  potato chip sales will benefit Dickey’s charitable foundation, Barbecue, Boots &amp; Badges, which supports first responders and their families. Musician Dave Van Amburg will play from 6 to 8:00
  p.m. on Friday. Kids eat free on Sunday as always.
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  Dickey’s is also announcing its newest retail offer, which launched April 6 in 3,000 Walmart stores nationwide. Walmart will now carry three types of Dickey’s signature smoked sausage: Original
  Smoked Polish Sausage, Smoked Spicy Cheddar Sausage, and Hot Links.
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  The new line of sausages from Dickey’s Barbecue Pit is high-quality, competitively priced, and easy to prepare at home. All of Dickey’s sausages are gluten free, and contain no MSG or nitrites.
  They come pre-smoked and ready to heat and serve. After the initial launch in select Walmart stores, Dickey’s sausages will also be available in other grocery stores nationwide, with outlets to be
  announced at a future date.
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  During the launch, Walmart customers can find Dickey’s brand of sausages in easy to find bunker displays in many stores, which will feature the products prominently in the center of the frozen food
  aisle. The displays will also be featured during Memorial Day weekend, making it the perfect meal for a summer kickoff barbecue or gathering.
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  “We are proud to launch one of our signature barbecue products in Walmart stores across the country,” says Tamala Fowler, Dickey’s 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.”
</div>
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  Dickey’s sausages follow the recent retail launch of its signature buttery rolls in United Supermarkets, Jewel-Osco, and Brookshire Brothers grocery stores in 2015.
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QSR: Dickey's Opens Store with New Design in Pennsylvania

<div>
  From <a href="http://www.chewboom.com/2016/04/07/dickeys-barbecue-pit-launches-signature-smoked-sausage-in-walmart-stores-nationwide/" target="_blank">Chew Boom</a>:
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  Fans of Dickey’s Barbecue Pit will now be able to find three new varieties of the brand’s signature smoked sausage at 3,000 Walmart stores nationwide: Original Smoked Polish Sausage, Smoked Spicy
  Cheddar Sausage and Hot Links.
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  Dickey’s ready to heat and serve sausages are pre-smoked, gluten free and contain no MSG or nitrites.
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  During the launch, Walmart customers can find Dickey’s brand of sausages in special bunker displays near the frozen food aisle. The displays will also be featured during Memorial Day weekend.
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  The sausages will also be available at other grocery stores nationwide, with outlets to be announced at a future date. 
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Dickey’s Smoked Sausage Now Available at Walmart Nationwide

Click <a href="http://www.yourerie.com/news/local-news/new-bbq-restaurant-opening-in-liberty-plaza" target="_blank">here</a> to watch the story.
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A Texas barbecue style restaurant is opening in the Liberty Plaza.  Possibly the start of filling up the store fronts once again on Liberty Street. Years ago, Liberty Plaza was packed with
stores.  While that isn't the case anymore, Dickey's Barbecue Pit is confident it's the ideal location. With smoked beef brisket, barbecue chicken, pulled pork, even Polish  style sausage,
the owner says it's a fast casual concept with all the flavors of a smoke house Texas barbecue.  Customers can order their sandwich or plate at the counter and then take a seat in the rustic
style dining room.  The owner, Erie native Brandon Mcbrier, says this is a unique concept that will appeal to millennials looking for good quality but quickly served food. The restaurant is even
offering draft beer.  Mcbrier says he sees a need for restaurants in this part of Erie and the Liberty  Plaza is an ideal location for something like this. Dicky's Barbecue Pit located at
3716 Liberty Street is opening Thursday from 11:00 am- 9:00 pm. It will be open 7 days a week.

ABC 24: New BBQ restaurant opening in Liberty Plaza

<div>
  From <a href="http://www.abqjournal.com/751202/abqnewsseeker/dickeys-doubling-its-duke-city-presence.html" target="_blank">Albuquerque Journal</a>:
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  On the Dickey’s docket for summer 2016: More barbecue in Albuquerque.
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  The local franchisees for the barbecue chain have identified the site for their second Albuquerque restaurant — along Wyoming NE, near Constitution — and expect to be open by this summer.
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  Contractors have already started work on the 2,000-square-foot eatery, which franchisee Deepak Shah said will feature the chain’s new interior design.
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  Shah and his partner Tim Patel brought Dickey’s Barbecue Pit back to Albuquerque in 2014, about five years after the previous franchisees had closed shop. The duo entered the market with a
  restaurant near Jefferson and Interstate 25.
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  Shah said they wanted an area with more housing density for their second location.
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  “The Jefferson one is all office complexes (nearby); it’s nice for lunch and all that, but very difficult for families to come for dinner because it’s kind of far away and nobody lives nearby,” he
  said. “We figured we’d stay where residences are (for the second site).”
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  Shah said the ultimate goal is to open one or two more Dickey’s in the market but he will pace the expansion, waiting until each restaurant is running smoothly before tackling the next.
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Albuquerque Journal: Dickey’s doubling its Duke City presence

From <a href="http://www.theadvertiser.com/story/entertainment/food/grubcity/2016/03/30/dickeys-barbecue-pit-sets-opening-date/82433796/" target="_blank">The Advertiser</a>:
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  Dickey's Barbecue Pit has announced a grand opening celebration for its newest location in Lafayette's Ambassador Town Center anchored by Costco.
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  The restaurant will open its doors Thursday, when all customers will receive a free big yellow cup with a reusable travel lid and straw.
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  Three people will also win free barbecue for a year at the new location as part of the grand opening festivities. Customers can enter to win the prize by using the hashtag "#1FreeYearofBBQ" on any
  social media page, by ordering online or by signing up for the Big Yellow Cup Club to receive special offers and loyalty points that can be redeemed for free barbecue.
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  With more than 540 locations in 43 states, Dickey's is the nation's largest barbecue chain. The Dallas-based fast-casual restaurant serves slow-smoked meats, homestyle sides and tangy barbecue
  sauces.
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  After experiencing immediate success with his first Dickey’s in his hometown of Natchitoches, owner-operator Lee Waskom said it was time to expand his Dickey’s business.
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  “Location has been an instrumental component with our first store located near Northwestern State University and two other schools,” Lee said in a press release. “With our newest location in
  Lafayette at Ambassador Town Center, we are excited to serve a new community that will draw visitors daily.”
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  Dickey’s is located at 111 Old Camp Road in the Ambassador Town Center. Learn more by visiting dickeys.com or by calling 337-806-9400.
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  <br>
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  Celebrate the grand opening through the weekend with the following specials:
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  <br>
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  Thirsty Thursday: Free Big Yellow Cup with Dickey’s new reusable travel lid and straw.
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  <br>
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  Philanthropy Friday: 100 percent of potato chip sales benefit Dickey’s charitable foundation Barbecue, Boots &amp; Badges, which serves the families of first responders.
</div>
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  <br>
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<div class="note-statusbar">
  Singer/Songwriter Saturday: Enjoy live music from local band The Vermilion Three from noon to 2 p.m. and get a free Big Yellow Cup.
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  <br>
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<div class="note-statusbar">
  Sunday: Kids eat free all day.
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  <br>
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<div class="note-statusbar">
  Keep up with the latest food news in Acadiana by liking Grub City on Facebook!
</div>

The Advertiser: Dickey's Barbecue Pit sets opening date

<div>
  From <a href="http://www.theindependent.com/news/business/dickey-s-barbecue-pit-opens-second-g-i-location/article_2f1bc97c-f3c6-11e5-b778-8300f82e72e3.html" target="_blank">The Grand Island
  Independent</a>:<br>
</div>
<hr>
<div>
  In 2012, Dickey’s Barbecue Pit opened in the Silverwood shopping plaza at Stolley Park Road and South Locust Street. In nearly four years, Dickey’s reputation has grown so much in Grand Island that
  the franchise owners decided to open a second location at 2120 N. Webb Road.
</div>
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  <br>
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  Owners of the Texas-based franchise are Richard and Cheryl Cochran. Their son, Andy Cochran, manages the new location, which opened March 10. 
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  <br>
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  Andy Cochran said one of the prime reasons they opened their second location was customer demand.
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  <br>
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  “Every day, we get customers down there saying that, if you had a location on the north side of town, we would eat here more,” Cochran said.
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  <br>
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  It was also an opportunity to get new customers in northwest Grand Island who may have known about Dickey’s national reputation but were not aware of its location in the south part of town. 
</div>
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  <br>
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  After discussing their desire to open a second location with real estate developer Ray O’Connor for several years, he arranged a spot for them in the Starwood Centre after Anytime Fitness moved to
  a new location. Both the Dickey’s restaurants are located in O’Connor properties.
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  <br>
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  O’Connor even accommodated the move by building a kitchen at the new location, Cochran said. 
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  <br>
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  When Dickey’s first opened on South Locust, the restaurant was 1,800 square feet. They later expanded to 3,600 square feet. Now, at their second Grand Island location, they have 4,600 square feet
  to better serve individual customers, families or group special occasions.
</div>
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  <br>
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  Since the new restaurant opened, Cochran said their customers who wanted a northwest Grand Island location have backed their wish by dining there.
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  “We are able to cater to a lot more people,” he said.
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  At the new location, they can comfortably serve 130 people, compared to 90 people at the South Locust restaurant. Cochran said the new location is so spacious they are adding more seating. 
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  With the bigger space, Cochran said, they have already hosted several large group gatherings, which would have been a challenge at the South Locust restaurant. 
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  Cochran said the interior design of the restaurant is different from the one on South Locust. 
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  “We have a little bit more fancier decorations here,” he said. “We also have the big, wide ceiling and walls.” 
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  <br>
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  Cochran said they plan to put up signs of local businesses on the walls, like they have at their South Locust location, as a show of hometown support for industries and workers in Grand
  Island. 
</div>
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  <br>
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  “These are the people that I feed every day,” Cochran said. “I want people who eat with me to feel comfortable and feel appreciated.”
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  <br>
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  What hasn’t changed, Cochran said, is the food, such as meat from the barbecue pit that’s cooked low and slow. The beef and pork are cooked for 14 to 16 hours until the meat from the ribs falls off
  the bones. When customers order a sandwich, they’ll see the meat, not just a bun.
</div>
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  <br>
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  He said the new location continues Dickey’s commitment to customer service and cleanliness.
</div>
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  <br>
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  Cochran said Dickey’s Barbecue Pit offers eight meats: brisket, pulled pork, ribs, ham, turkey, chicken, Polish sausage and spicy sausage. Dickey’s 11 sides include macaroni and cheese and baked
  potato casserole.
</div>
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  <br>
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  Along with the two Grand Island restaurants, the Cochrans also have two locations in Kearney — on the corner of 42nd Street and Second Avenue and in the Archway over Interstate 80.
</div>
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  <br>
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  They also cater events from 10 people to 2,000. For a catering job, a week’s notice is preferred. They also have a food trailer that can serve community events or large catering events where
  everyone can eat when they please.
</div>

Dickey’s Barbecue Pit Opens Second Grand Island Location

From <a href="http://wivb.com/2016/03/29/dickeys-barbecue-pit-announces-2-locations-in-buffalo-chick-fil-a-confirms-interest-in-expanding-to-wny/" target="_blank">Buffalo CBS 4</a>:
<hr>

<p style="margin-bottom: 18px; -webkit-font-smoothing: subpixel-antialiased !important;">
  <span style="font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 28.8px;">Two restaurant chains have expressed interest in expanding their reach to the Queen
  City, with Dickey’s Barbecue Pit and Chick-fil-A exploring options in the region.</span>
</p>

<p style="margin-bottom: 18px; -webkit-font-smoothing: subpixel-antialiased !important;">
  <span style="font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 28.8px;">Dickey’s Barbecue Pit officials confirmed they’re far along in their decision to
  expand to Buffalo, revealing a development agreement to open two locations in Buffalo. The Texas-style barbecue chain will provide another location where Buffalo natives can enjoy sweet, southern
  barbecue options and meats.</span>
</p>

<p style="margin-bottom: 18px; -webkit-font-smoothing: subpixel-antialiased !important;">
  <span style="font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 28.8px;">The closest location Dickey’s has to offer is roughly three hours from western New
  York, but the first new restaurant will open by the end of 2016, with the second opening in 2017.</span>
</p>

<p style="margin-bottom: 18px; -webkit-font-smoothing: subpixel-antialiased !important;">
  <span style="font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 28.8px;">Locations have yet to be decided upon, but officials say owner/operator of the
  locations Abban Westby and Michael Mulcahy have owned restaurants in the Buffalo area before. They say the goal is creating a store with a small footprint that has a rustic look, reclaimed wood and
  a glass display case for meats.</span>
</p>

<p style="margin-bottom: 18px; -webkit-font-smoothing: subpixel-antialiased !important;">
  <span style="font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 28.8px;">“Currently, we have four locations in New York State, and we look forward to
  opening the two new stores in the area and expanding throughout the surrounding Northeastern states,” Roland Dickey, CEO of the chain, said in a statement.</span>
</p>

<p style="margin-bottom: 18px; -webkit-font-smoothing: subpixel-antialiased !important;">
  <span style="font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 28.8px;">In addition to the Texas chain, Chick-fil-A, another southern eatery is looking at
  the prospects of expanding to Buffalo in the near future, although there are no concrete plans for a location yet.</span>
</p>

<p style="margin-bottom: 18px; -webkit-font-smoothing: subpixel-antialiased !important;">
  <span style="font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 28.8px;">Chick-fil-A officials said they’re in the process of evaluating new locations and
  will continue to do so.</span>
</p>

<p style="margin-bottom: 18px; -webkit-font-smoothing: subpixel-antialiased !important;">
  <span style="font-family: 'Open Sans', sans-serif; font-size: 16px; line-height: 28.8px;">The closest Chick-fil-A is in Erie, Pennsylvania — roughly two hours from
  Buffalo.</span>
</p>

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