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IN THE NEWS

<p>
  From <a href="http://www.fastcasual.com/articles/training/" target="_blank">Fast Casua</a>l: 
</p>
<hr>
<p>
  About two-thirds of a restaurant's staff turns over each year, meaning training new employees as quickly, cheaply and in depth as possible is imperative to keeping customers satisfied, said Robert
  Edell, CEO of Servy, which helps restaurants measure performance areas for improvement. His research reveals training can range from a couple hundred dollars to several thousand annually per
  employee based on the type of restaurant, location and management style of the leadership team.
</p>
<p>
  "Training generally always includes a mock service or kitchen run-through followed by a shadowing period where the new employee oversees other staff members on the floor or in the kitchen for
  several days before operating independently," he said. "Larger operations sometimes incorporate video and written training, but the restaurant industry is notorious for employing hands-on,
  learn-as-you-go training."
</p>
<p>
  Dickey's Barbecue Pit is one brand that uses a variety of training techniques from hands-on to digital tools, spending over $1 million each year to make sure employees are on their A games. The
  chain employs a full-time training staff at the corporate office that teaches and writes curriculum for online training modules and also produces videos to engage team members in-store, said CEO
  Roland Dickey Jr.
</p>
<p>
  The chain, which has more than 500 units in 44 stores, recently redesigned its in-store training program to incorporate a larger focus on the chain's core values and meet the needs of millennial
  learners and beyond, Dickey said. New in-store job titles include Pit Boss, Pit Master and Pit Crew, and each reflect the levels of leadership and a clear path to management for workers at all
  levels.
</p>
<p>
  "Our new training system focuses not just on standards, but on people," he said. "We want to attract the best people to work at Dickey's, allowing them to advance in their careers with us through
  meeting specific objectives and expectations that are communicated systemwide."
</p>
<p>
  For example, the Pit Boss program teaches managers how to execute systems on a daily basis and how to handle tasks, such as inventory, scheduling, hiring, handling guest concerns, coaching and
  praising, said VP of Training and Development Chris Patterson.
</p>
<p>
  "Our Pit Crew are entry-level employees, who are trained in deep detail on the preparation of our products, and how to properly serve the guests with energy and speed," he said. "Our Pit Master is
  the individual that slices and chops our meats at the block, and they too have a specific training program. 
</p>
<p>
  "They not only learn how to properly prepare all of our meats, from the rubbing to the smoking, they also learn how to slice and chop each one of them at the block. We feel it is extremely
  important that our Pit Masters be the expert in our stores, because of this, they also learn the history behind each of our meats, this way they can engage the guests and teach others about the art
  and the passion that is barbecue."
</p>
<p>
  Jersey Mike's also has an extensive training program in place, which requires "three times the hands-on experience than many franchise systems, and the majority of that is face-to-face," said Josh
  Funderburk, the brand's director of training.
</p>
<p>
  "In 2015, 60 certified trainers offered 300 local training sessions to thousands of people including franchisees, managers and team members in all markets," he said. "The goal for 2016 is to
  redouble our efforts and offer a minimum of 600 local sessions from coast to coast."
</p>
<p>
  <span style="font-weight: bold;"><br></span>
</p>
<p>
  <span style="font-weight: bold;">Going digital</span>
</p>
<p>
  Although Jersey Mike's has standard training manuals, it also uses training videos and hosts a private franchise website, where all training resources are housed, Funderburk said.
</p>
<p>
  Dickey's new training program has tossed the conventional restaurant training method that relies on textbooks and forms, and has implemented tools that reach learners by using proven curriculum
  design methods such as short videos, facts without fluff, faster and simpler training modules, and an aesthetically pleasing design, said Steve Hawter, SVP of training.
</p>
<p>
  "Using these new tools developed by our home office training team, we can focus our passion on the art of great barbecue and instill it in our pit crews nationwide," he said. "I believe this new
  way of training will elevate our brand by challenging each of us to be the very best in our industry."
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">From the top down</span>
</p>
<p>
  Dickey's not only spends a lot of money to train its frontline and back-of-house employees, it also invests a lot at the owner-operator level, said Patterson, who noted all owner/operators must
  complete a four-week program called Barbecue University.<span style="line-height: 1.42857;">.</span>
</p>
<p>
  "It teaches them everything they need to know about operating a Dickey's Barbecue Pit," he said, adding the program includes interactive videos and quizzes.
</p>
<p>
  "Training is not only worth the time but also the money that is spent on it. Training eliminates issues now and in the future," he said. "It eliminates any confusion as to what the proper procedure
  actually is. Training increases guest satisfaction, which in turn increases guest counts, and saves dollars in the long run. It reduces and eliminates the cost of turnover, waste and guest
  complaints while increasing sales and creating a more consistent dining experience."
</p>
<p>
  Training also starts at the top for Jersey Mike's, which requires new franchise owners to have three in-store employees undergo extensive training, Funderburk said. Two people go through 360 hours
  of training over the course of eight to 12 weeks and one goes through 180 hours.
</p>
<p>
  "All three come out to the company’s training center at the Jersey shore, which is set up as an actual store and so provides an authentic experience," he said.
</p>
<p>
  Jersey Mike's also has its own brand ambassador, John Hughes, who is charged with generating excitement, brand awareness and cultural consistency via mandatory leadership culture classes for teams
  in each new location, along with existing team members from surrounding areas.
</p>
<p>
  "Understanding Jersey Mike's culture  — where we came from and our mission — is integral to our success. Banter, vibe, atmosphere, smiles —  these are all important to our brand but,
  without training, it can get lost," Funderburk said. "When possible, Founder Peter Cancro stops by to share his story and passion for the brand."
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">Measuring success</span>
</p>
<p>
  <br>
</p>
<p>
  Cancro has always said Jersey Mike's is "a training company and that is fueling our growth," said Funderburk, who cites growth as proof the training strategy works.
</p>
<p>
  "Every day franchisees and team members make thousands of decisions that determine how customers feel about the brand and whether the business is a success," he said. "High customer satisfaction
  scores indicate this is paying off. We get requests all the time from fans that have tried our subs in other cities during their travels and now want us to open in their town."
</p>
<p>
  Funderburk also said because of training — and its impact — franchise owners see the strength of the Jersey Mike's brand.
</p>
<p>
  "We have the systems in place to allow multi-unit franchisees to continue expanding," he said. "In 2015, we opened 197 locations and awarded 97 territories representing 198 units. More than 70
  percent of the territories awarded went to existing owners, the first time that multi-unit operators outnumbered single-unit franchisees in the Jersey Mike's system."
</p>
<p>
  Dickey's measures the success of its training by verifying standards are being met in each store, Patterson said.
</p>
<p>
  "Are recipes being followed? Is the store executing our core values of energy, speed, barbecue? This is validated by our franchise directors as well as our executive team as they travel throughout
  the country and visit owners and operators," he said.
</p>
<p>
  To track progress, it also relies on its own reporting platform, called Smoke Stack, developed in-house under the direction of CIO Laura Rea Dickey.
</p>
<p>
  "This program delivers real-time data systemwide, including sales per guest complaint. If a store is executing proper training, they will have fewer complaints and a high sales per complaint
  number," Patterson said.
</p>
<p>
  Lastly, Dickey's monitors Barbecue University Online to verify each store has executed the required daily training modules.
</p>
<p>
  "We have a recertification process in place for those stores that are not hitting the sales per complaint number," Patterson said. "Training is at the forefront of everything that we believe in
  here at Dickey's. When a program is adopted you will see it in the numbers."
</p>

Fast Casual: How 2 fast casuals mastered training to enhance customer experience

<p>        <span style=" font-family: Georgia, Times, 'Times New Roman', serif; font-size: 15px; line-height: 22.2px;">The <a href="http://nrn.com/industry-data/social-media-200" target="_blank">Nation's Restaurant News</a> Social 200 is a daily look and ranking of the social media activities of the nation’s largest restaurant chains. Built with social analytics firm Sprinklr, the
NRN Social 200 index quantifies restaurant brand efforts and consumer engagement with scoring from 0-1,000.</span></p><p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/nrn200-1501882198726.png" alt="NRN200.png" style="float: none;"><span style=" font-family: Georgia, Times, 'Times New Roman', serif; font-size: 15px; line-height: 22.2px;"><br></span>
      </p>

The NRN Social 200

<p>
  From <a href="http://hospitalitytechnology.edgl.com/news/Dickey-s-BBQ-Chain-Enhances-Guest-Communications-with-Loyalty-Marketing104600" target="_blank">Hospitality Technology</a>:
</p>
<hr>
<p>
  Dickey’s Barbecue Pit, a Dallas-based family-run barbecue franchise, has delivered great results integrating Spendgo’s loyalty customer engagement solution, allowing guests to receive geo-targeted
  specials and earn points that can be redeemed for a free Dickey’s barbecue.
</p>
<p>
  “Spendgo’s integration with our existing Big Yellow Cub Loyalty Program has accounted for a nearly 20% growth to date,” said Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “We are
  proud to introduce these targeted marketing efforts system-wide and better leverage the data to offer great deals on items that guests are most interested in nationwide.”
</p>
<p>
  Prior to the inclusion of Spendgo, Dickey’s Big Yellow Cup Club was a source of coupons and discounts for Dickey’s guests, but did not have the extended capability for targeted marketing efforts.
  Leveraging line item and customer data in real-time is a cornerstone of the updated program. The goal is to create personalized campaigns that drive sales and new guests. Spendgo extends beyond a
  traditional point system by integrating member preferences, Big Yellow Cup Club and online ordering to offer points on targeted offers. Dickey’s now sees which offers are redeemed by members and
  adapts accordingly by giving guests what they want in their hometown locations.
</p>
<p>
  According to Spendgo, typically, a program is successful if it increases sales by 5%-10%. With the Spendgo program, Dickey’s has been able to nearly double that.  
</p>
<p>
   
</p>
<p>
  <br>
</p>

Hospitality Technology: Dickey's BBQ Chain Enhances Guest Communications with Loyalty Marketing

<div>
  From <a href="http://www.innovativeretailtechnologies.com/doc/spendgo-s-loyalty-program-delivers-results-dickey-chain-0001?atc~c=771+s=773+r=001+l=a&amp;tc=eml" target="_blank">Innovative Retail
  Technologies</a>:
</div>
<hr>
<div>
  <span style="font-style: italic;">Joint Loyalty Marketing SolutionProvides Data Driven Insight toEnhance Communications with Dickey’s Customers Nationwide</span>
</div>
<div>
  <br>
</div>
<div>
  Spendgo,a provider of personalized customer engagement solutions for mobile apps and online stores, recently announced that a partnership with Dickey’s Barbecue Pit, a Dallas-based family-run
  barbecue franchise, has delivered great results integrating Spendgo’s loyalty customer engagement solution,allowing guests to receive geo-targeted specials and earn points that can be redeemed for
  a free Dickey’s barbecue.
</div>
<div>
  <br>
</div>
<div>
  “Spendgo’s integration with our existing Big Yellow Cub Loyalty Program has accounted for a nearly 20% growth to date,” said Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “We are
  proud to introduce these targeted marketing efforts system-wide andbetter leverage the data to offer great deals on items that guests are most interested in nationwide.”
</div>
<div>
  <br>
</div>
<div>
  Prior to the inclusion of Spendgo, Dickey’s Big Yellow Cup Club was a source of coupons and discounts for Dickey’s guests, but did not have the extended capability for targeted marketing efforts.
  Leveraging line item and customer data in real-time is a cornerstone of the updated program. The goal is to create personalized campaigns that drive sales and new guests.Spendgo extends beyond a
  traditional point system by integrating member preferences, Big Yellow Cup Club and online ordering to offer points on targeted offers. Dickey’s now sees which offers are redeemed by members and
  adapts accordingly by giving guests what they want in their hometown locations.
</div>
<div>
  <br>
</div>
<div>
  “Our integration with Dickey’s is a great example of a smart food service company that understands how to maximize growth opportunity and provide top-level services to their customers, “said Ivan
  Matkovic, founder and CEO of Spendgo. Typically, a program is successful if it increasessales by 5%-10%. With our help, Dickey’s has been able to nearly double that. We applaud their efforts and
  are looking forward to a long-term and very successful relationship.”
</div>
<div>
  <br>
</div>
<div>
  About Spendgo
</div>
<div>
  Spendgo, located in San Francisco, Calif., helps businesses create digital customer loyalty programs and marketing campaigns that are particularly well suited for in-store, mobile, and online
  businesses. Companies can send offers via email or text, and integrate offers with the POS system so a customer can redeem incentives on the spot. Spendgo partners with industry leaders in POS,
  tech support, mobile payments, ecommerce, and mobile marketing and has a wide range of clients including Jamba Juice, Round Table Pizza, Cold Stone and more. For more information, visit
  www.spendgo.com.
</div>

Innovative Retail Technologies: Spendgo's Loyalty Program Delivers Results For Dickey's BBQ Chain

<div>
  From <a href="http://www.thedailymeal.com/gold-standard-cleaning-system-debuts-dickey-s-barbecue-pit-locations-nationwide" target="_blank">The Daily Meal  </a>
</div>
<hr>
<div>
  In an effort to increase the quality and efficiency of operations, Dickey’s Barbecue Pit has adopted new cleaning products in all stores. The new products replace a system which has been a
  consistent source of Owner/Operator feedback.
</div>
<div>
  <br>
</div>
<div>
  Taking that feedback into consideration, Dickey’s has partnered with Ecolab to introduce a more effective and eco-friendly line of cleaning products system-wide. As this initiative is a complete
  overhaul of the existing cleaning system, the new products include dish detergent, sanitizer, floor cleaner, heavy-duty cleaner/degreaser, glass cleaner and hand soap. Ecolab will visit every
  Dickey’s location for installation.
</div>
<div>
  <br>
</div>
<div>
  “These new products are the gold standard in the industry,” says Tamala Fowler, Vice President of R&amp;D and Purchasing. “The test phase was overwhelmingly positive, and we are glad to offer our
  Owner/Operators these high-performance, cost efficient cleaning products in their stores.”
</div>
<div>
  <br>
</div>
<div>
  The new products not only come with personalized installation, but training from an Ecolab technician which will then be supported by product ID/application posters in every store. Ecolab QSR
  specializes in helping customers deliver a cleaner, safer, more efficient and sustainable operation consistently across their chain to help improve revenue, lower operating costs, protect their
  brand and drive guest experience.
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">About Dickey’s Barbecue Restaurants, Inc.</span>
</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 over 530 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>

The Daily Meal: Gold Standard Cleaning System Debuts at Dickey’s Barbecue Pit Locations Nationwide

<p>
  From <a href="http://www.loyalty360.org/Content-Gallery/Daily-News/Dickey%E2%80%99s-Barbecue-Pit-Creates-a-More-Personalized,#sthash.uTgSlywU.dpuf" target="_blank">Loyalty 360</a>:
</p>
<p>
  Roland Dickey Jr., President and CEO of Dickey’s Barbecue Pit, wanted to do something to make the company’s loyalty program stronger and more effective.
</p>
<p>
  In the past, Dickey’s has used the Big Yellow Cup Club to administer loyalty points in various ways to its customers. To take the loyalty program to a deeper level, Dickey’s partnered with Spendgo,
  a loyalty customer engagement solution provider that enables guests to receive more personalized and geo-targeted specials.  
</p>
<p>
  Prior to the rollout of Spendgo, the Big Yellow Cup Club was a source of coupons and discounts for Dickey’s guests, but it didn’t have the capability for personalized and targeted marketing
  efforts. Spendgo goes beyond a traditional point system and integrates members’ purchasing preferences, Big Yellow Cup Club numbers, and online ordering habits to offer loyalty points on targeted
  offers.  
</p>
<p>
  Leveraging this data, Dickey’s Barbecue Pit now can see which offers are redeemed by members and adapts accordingly by giving guests what they want in their home locations. Offers are delivered via
  text and email and points can be accumulated to redeem a Dickey’s product free of charge, from a Big Yellow Cup to a Family Pack. Completing the technology trifecta is Tech in a Box, which offers
  guests free Wi-Fi and identifies guests who redeem Dickey's special offers.  
</p>
<p>
  Since using Spendgo, Dickey’s Big Yellow Cup Club has grown nearly 20% through text and email offers, leveraging line-item and customer data in real-time to create personalized campaigns that drive
  sales and new guests.  
</p>
<p>
  “We are proud to introduce these targeted marketing efforts system-wide,” said Dickey Jr. “Using the data from our loyalty programs, Dickey’s is now able to offer great deals on items that guests
  are most interested in nationwide.
</p>
<p>
  "This program is but one of many in our recent history that shows how old-style Texas BBQ can succeed thanks to cutting edge business approaches.” Ivan Matkovic, founder and CEO of Spendgo, added:
  “Our integration with Dickey’s is a great example of a smart food service company that understands how to maximize growth opportunity and provide top-level services to their customers. We applaud
  their efforts and are looking forward to a long-term and very successful relationship.”   - See more at: <a href="http://www.loyalty360.org/Content-Gallery/Daily-News/Dickey%E2%80%99s-Barbecue-Pit-Creates-a-More-Personalized,#sthash.uTgSlywU.dpuf" target="_blank">www.loyalty360.org</a>
</p>

Loyalty 360: Dickey’s Barbecue Pit Creates a More Personalized, Targeted Loyalty Program

<div>
  Reposted from <a href="http://www.ktnv.com/morning-blend/dickeys-bbq-pit-21916" target="_blank">ABC 13 KTNV</a>
</div>
<hr>
<div>
  Barbecue is becoming more and more popular than ever before! Dickey's has been around for 75 years! They're all about the smoke brisket, barbecued ribs, ham, turkey, chicken along with the perfect
  sides! Eat a meal that tastes amazing every time!
</div>
<div>
  <br>
</div>
<div>
  Stop by Dickey's today (February 19, 2016) for free signature Big Yellow Cups! 
</div>
<div>
  <br>
</div>
<div>
  <br>
</div>

Dickey's Barbecue Pit 2/19/16

<div style="margin: 0px; padding: 0px;">
  <div style="margin: 0px; padding: 0px;">
    <div style="margin: 0px; padding: 0px;">
      Reposted from <a href="http://www.ktnv.com/valley-view-live/dickeys-barbecue-pit-on-vvl" target="_blank">ABC 13 KTNV</a>
    </div>
    <hr>
    <div style="margin: 0px; padding: 0px;">
      They're the nation's largest barbeque chain and they continue to grow.
    </div>
    <div style="margin: 0px; padding: 0px;">
       
    </div>
    <div style="margin: 0px; padding: 0px;">
      This summer Dickey's Barbecue Pit will add locations right here in Vegas.
    </div>
    <div style="margin: 0px; padding: 0px;">
       
    </div>
    <div style="margin: 0px; padding: 0px;">
      Here with more is the founder of the chain Dickey himself!
    </div>
    <div style="margin: 0px; padding: 0px;">
      <br>
    </div>
    <div style="margin: 0px; padding: 0px;">
      <br>
    </div>
  </div>
</div>

Dickey's Barbecue Pit on VVL!

<p>
  <span style="line-height: 1.42857;">Dickeys Barbecue Pit ranked #16 on Dallas Business Journal Family Owned Businesses List!</span><br>
</p>
<p>
  Check out more <a href="http://www.bizjournals.com/dallas/subscriber-only/2016/02/19/family-owned-businesses.html" target="_blank">here</a>.
</p>

Family owned businesses

<div>
  Reposted from <a href="http://www.bizjournals.com/dallas/print-edition/2016/02/19/three-questions-with-dickey-s-barbecue-restaurants.html" target="_blank">Dallas Business Journal</a>
</div>
<hr>
<div>
  <span style="line-height: 1.42857;">Seventy-five years after opening, the original Dickey’s Barbecue Pit still operates at the corner of Knox Street and Henderson Avenue.</span><br>
</div>
<div>
  <br>
</div>
<div>
  The last name of the company’s CEO also remains unchanged. In 1967, brothers T.D. and Roland Dickey Sr. took over from their father, Travis Dickey, who founded Dickey’s Barbecue Restaurants Inc. in
  1941. Roland Dickey Sr.’s son, Roland Dickey Jr., took the reins in 2006.
</div>
<div>
  Other Dickey family members are also involved in the operation. Roland Dickey Jr.’s wife, Laura Rea Dickey, is chief information officer. Brother Cullen Dickey serves as director of real estate.
</div>
<div>
  <br>
</div>
<div>
  Dickey’s has 538 national locations and has been ranked as one the fastest-growing franchises in the country. He talks about the company’s evolution and its legacy as one of Dallas’ oldest
  family-owned brands.
</div>
<div>
  <br>
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">What steps is Dickey’s taking to stay relevant among its competitors?</span>
</div>
<div>
  We always look at our business, where are we doing (well), and where do we need to improve. We came out with (a new restaurant) prototype in 2015 after a half a decade worth of notes. We (wanted
  to) eliminate wasted space — you have to air condition it, heat it, insure it and obviously pay rent on it. We found we had excess space in our kitchens, so we streamlined those.
</div>
<div>
  <br>
</div>
<div>
  We also got rid of a lot of non-core food items that were not selling quite as well, that we weren’t as passionate about and we weren’t the very best at. What it came down to was seven meats, seven
  vegetables, chips, a couple of desserts and drinks. Later this year we’ll be rolling out direct delivery from the stores. People want food these days how they want it, when they want it, where they
  want it, so we’ve got to be omnichannel about the ways we deliver food and make sure that food is great.
</div>
<div>
  <br>
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">What are the company’s growth plans and new initiatives for this year?</span>
</div>
<div>
  Our biggest growth year was in 2014 when we opened 122 stores. This year, we are looking to top that with roughly 125 to 135 store openings. They will be all franchised in a mix of new and existing
  markets across the U.S. We’ll surpass the 600-store milestone this year, and then we’ll go international either this year or next year. South Korea and the Philippines are two places that we’ve
  targeted. We’ve also had a lot of interest in Mexico and some in Central and South America.
</div>
<div>
  <br>
</div>
<div>
  We want to cut our carbon footprint down dramatically. Our barbecue pit uses 80 percent less wood than our traditional pits did, and the wood is sustainably sourced. By the end of this year, all of
  our packaging will be completely recycled. Our stores that we’re building now don’t use any gas, and they use significantly less electricity than they used to. We’re on a journey right now to cut
  sodium nitrate and sodium nitrite out of our sausage and we’re working on making all of our meats in the next couple of years all natural and antibiotic-free. We’re also in the process of taking a
  lot of the complicated ingredients with lots of syllables out of our vegetables.
</div>
<div>
  <br>
</div>
<div>
  <br>
</div>
<div>
  <span style="font-weight: bold;">Would Dickey’s ever consider a private equity partnership or stock offering?</span>
</div>
<div>
  (We are going to stay) a private family brand. We’re not thinking about anything like going public or getting into private equity. We don’t want to get partnered up with financial people. We are
  restaurateurs, and we don’t want Wall Street people telling us how to make great brisket.
</div>

Three Questions with ... Dickey’s Barbecue Restaurants Inc. CEO Roland Dickey Jr.

<div>
  Reposted from <a href="http://www.staradvertiser.com/business/business-breaking/barbecue-chain-coming-to-hawaii/" target="_blank">Honolulu Star - Advertiser</a>
</div>
<hr>
<div>
  <span style="line-height: 1.42857;">Dickey’s Barbecue Pit will open five locations in Hawaii, the Dallas-based chain announced today.</span><br>
</div>
<div>
  <br>
</div>
<div>
  “Dickey’s has grown rapidly nationwide, and we are proud to add our 44th state,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants Inc., in a statement. “The new stores in Hawaii are
  our first venture as a company beyond the continental United States, and we look forward to further expansion overseas in the future.”
</div>
<div>
  <br>
</div>
<div>
  The chain slow-smokes meats on-site at each restaurant and has more than 530 locations in 43 states.
</div>
<div>
  <br>
</div>
<div>
  Two-market franchisee Jack Chubb, who owns and operates locations in Sarasota and Wesley Chapel, Florida, will open five new stores in Florida in addition to the five Hawaii locations.
</div>
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  <br>
</div>
<div>
  Chubb is a former hospital administrator who, after a 34-year career, became a Dickey’s franchisee.
</div>
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  <br>
</div>
<div>
  Details of the locations for the Hawaii stores have not yet been released.
</div>

Barbecue chain coming to Hawaii

<div>
  Reposted from <a href="https://www.qsrmagazine.com/news/dickeys-heads-hawaii" target="_blank">QSR</a>
</div>
<hr>
<div>
  <span style="line-height: 1.42857;">Dickey’s Barbecue Pit is slated to expand into its 44th state with a 10-store development agreement recently executed for Florida and Hawaii. Owner-operator Jack
  Chubb currently owns Dickey’s locations in Sarasota and Wesley Chapel, Florida, and will open the first Hawaii store by late 2016. The development agreement includes five new stores in Florida and
  five in Hawaii.</span><br>
</div>
<div>
  <br>
</div>
<div>
  “Dickey’s has grown rapidly nationwide, and we are proud to add our 44th state,” says CEO Roland Dickey, Jr. “The new stores in Hawaii are our first venture as a company beyond the continental
  United States, and we look forward to further expansion overseas in the future.”
</div>
<div>
  <br>
</div>
<div>
  A former hospital administrator, Jack Chubb retired from his 34-year executive tenure and decided to become a business owner. He spent most of his research time at his local Dickey’s Barbecue Pit
  enjoying the authentic Texas-style barbecue, when he decided that the barbecue chain was the right opportunity for his next career move. “I love providing a great guest experience, and my favorite
  thing is to see the guests’ faces light up when they eat at Dickeys,” Chubb says. “Barbecue invokes great memories for most people, and I am happy to provide that experience in my stores and
  excited to bring it to Hawaii.”
</div>

Dickey's Heads to Hawaii

<p>
  Reposted from <a href="http://www.restaurantnews.com/texas-sized-barbecue-bash-to-celebrate-dickeys-barbecue-pit-opening-in-pomona/" target="_blank">Restaurant News</a>
</p>
<hr>
<p>
  Dickey’s Barbecue Pit opens Thursday, February 18 with four days of fun and giveaways! The store will give away free Big Yellow Cups when it opens its doors on Thirsty Thursday. Philanthropy Friday
  gives back as the proceeds from Dickey’s signature potato chips go to Barbecue, Boots &amp; Badges, Dickey’s charitable foundation benefitting first responders. Come and hear your favorite tunes on
  Singer/Songwriter Saturday, when Hunter Lewis performs in the store from 11:00 a.m. – 1:00 p.m. and again from 5:00 p.m. – 7:00 p.m.
</p>
<p>
  <span style="line-height: 1.42857;">Three lucky guests will win free barbecue for an entire year at the new Pomona location! To enter to win, use hashtag #1FreeYearofBBQ on any social media page,
  <a href="https://order.dickeys.com/" target="_blank">order online</a> or sign up for the <a href="https://www.dickeys.com/promos" target="_blank">Big Yellow Cup Club</a>, where you will also receive
  special offers and promotions.</span><br>
</p>
<p>
  <span style="line-height: 1.42857;">To find the Dickey’s Barbecue Pit nearest you, click <a href="https://www.dickeys.com/locations" target="_blank">here</a>.</span><br>
</p>
<p>
  <span style="line-height: 1.42857;">“Dickey’s continues to expand throughout California,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “This month we plan to open our 100th
  store in the Golden State, and we are proud of Owner/Operators like Danny DeMarco who have worked hard to help us achieve this milestone.”</span><br>
</p>
<p>
  <span style="line-height: 1.42857;">The grand opening weekend includes:</span><br>
</p>
<p>
  <span style="line-height: 1.42857;">Thursday, February 18 – Thirsty Thursday – Free BYC with Dickey’s new reusable travel lid and straw.</span><br>
</p>
<p>
  <span style="line-height: 1.42857;">Friday, February 19 – Philanthropy Friday – 100 percent of potato chip sales benefit Dickey’s charitable foundation Barbecue, Boots &amp; Badges, which serves
  the families of first responders.</span><br>
</p>
<p>
  <span style="line-height: 1.42857;">Saturday, February 20 – Singer/Songwriter Saturday – Hunter Lewis will play from 11:00 a.m. – 1:00 p.m. and from 5:00 p.m. – 7:00 p.m.</span>
</p>
<p>
  <span style="line-height: 1.42857;">Sunday, February 21 – Kids eat free!</span>
</p>
<p>
  <span style="line-height: 1.42857;">Owner/Operator Danny DeMarco has plenty of experience in meat, although barbecue is a new specialty. Having managed a high end butcher shop for four years,
  DeMarco saw the rapid growth of Dickey’s Barbecue Pit and decided to invest in the opportunity. “I’m looking forward to offering a product unlike any other in Pomona,” DeMarco says. “Our community
  is very family-oriented and we look forward to offering them a taste of southern hospitality, Dickey’s style.”</span><br>
</p>
<p>
  <span style="line-height: 1.42857;">The new Dickey’s Barbecue Pit in Pomona is located at: 2063 Rancho Valley Dr., Pomona Calif. 91766. The phone number is 909-784-1778. Find Dickey’s on <a href="https://twitter.com/Dickeys" target="_blank">Twitter</a>, <a href="https://www.facebook.com/dickeysbarbecuepit?fref=ts" target="_blank">Facebook</a> and <a href="https://www.instagram.com/dickeysbarbecuepit/" target="_blank">Instagram</a>.</span><br>
</p>
<p>
  <span style="line-height: 1.42857;">To learn more about franchising with Dickeys, visit <a href="https://www.dickeys.com/franchise" target="_blank">www.dickeys.com/franchise</a> or call
  866-340-6188.</span><br>
</p>
<p>
  <br>
</p>
<p>
  <span style="font-weight: bold;">About Dickey’s Barbecue Restaurants, Inc.</span>
</p>
<p>
  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, “<a href="https://www.youtube.com/watch?v=M91sNB9vFHQ" target="_blank">We Speak Barbecue.</a>” 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 over 530 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 <a href="https://www.dickeys.com/" target="_blank">www.dickeys.com</a> or for barbecue franchise opportunities call 866.340.6188.
</p>


Texas-Sized Barbecue Bash To Celebrate Dickey’s Barbecue Pit Opening in Pomona

<p>Reposted from Restaurant News</p>
<p>Dickey’s Barbecue Pit opens Thursday, February 18 with three days of smokin’ deals! The first 50 guests on Thursday will receive gift cards worth up to $50, and the next 100 guests will receive a voucher for a free quarter plate with the purchase of a Big Yellow Cup. On Friday the store will give away Dickey’s goodies all day. Saturday guests can purchase pulled pork sandwiches for $2 from 11:00 a.m. – 2:00 p.m. Three guests will win free barbecue for a year and one will receive a $500 gift card!</p>
<p>To find the Dickey’s Barbecue Pit nearest you, click here.</p>
<p>“The Dickey family welcomes Frank Morones into our ranks of Owner/Operators,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “We are proud to open this new store in Lake Elsinore and look forward to continued growth in California.”</p>
<p><br></p>
<p>The grand opening weekend includes:</p>
<p><br></p>
<p>Thursday, February 18 kicks off with the first 50 guests receiving gift cards worth up to $50. The next 100 guests will receive a voucher for a free quarter plate with the purchase of a Big Yellow Cup. Thunder, the mascot of Lake Elsinore Storm will visit the new store and pose for photos with guests starting at 4:30 p.m.</p>
<p><br></p>
<p>Friday, February 19 the first 100 guests will receive a free Big Yellow Cup of tea with a reusable travel lid and straw, and the store will give away free Dickey’s goodies all day.</p>
<p><br></p>
<p>Saturday, February 20 the new store will serve guests a barbecue bargain with $2 pulled pork sandwiches from 11:00 a.m. – 2:00 p.m. One lucky winner will be chosen for a $500 gift card and three winners will receive free barbecue for an entire year. The drawing will be held between 1:00 p.m. – 2:00 p.m. Guests must be present to win.</p>
<p><br></p>
<p>Lake Elsinore native Frank Morones is a new Dickey’s Owner/Operator, but a veteran business owner. Morones also owns a real-estate company and an aircraft maintenance company, and decided that his community needed a great new restaurant option. He sampled Dickey’s and decided to bring the Texas-style flavors to his hometown. “Lake Elsinore is a growing community,” says Morones. “I want to provide quality food and a local hangout for our new and long-term residents so that they don’t have to travel out of town for a great restaurant experience.”</p>
<p><br></p>
<p>The new Dickey’s Barbecue Pit in Lake Elsinore is located at: 29273 Central Ave, Suite B, Lake Elsinore, Calif. 92532. The phone number is 951-249-7977. Find Dickey’s on Twitter, Facebook and Instagram.</p>
<p><br></p>
<p>To learn more about franchising with Dickeys, visit www.dickeys.com/franchise or call 866-340-6188.</p>
<p><br></p>
<p><br></p>
<p><br></p>
<p>About Dickey’s Barbecue Restaurants, Inc.</p>
<p>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 over 530 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.</p>

Texas-Style Barbecue Slow Smokes Into Lake Elsinore

<div>
  Reposted from <a href="https://www.restaurantnews.com/marianna-is-boot-scootin-with-new-dickeys-barbecue-pit/" target="_blank">Restaurant News</a>
</div>
<hr>
<div>
  <span style="line-height: 1.42857;">Dickey’s Barbecue Pit opens Thursday, February 18 with specials and giveaways! To celebrate the opening, the store will give away free Big Yellow Cups to guests
  on Thursday. On Friday the proceeds from Dickey’s brand of signature potato chips will go to Barbecue, Boots &amp; Badges, Dickey’s charitable foundation benefitting first responders. In addition,
  three lucky guests will win free barbecue for an entire year at the new Marianna location! To enter to win, use hashtag #1FreeYearofBBQ on any social media page, <a href="https://order.dickeys.com/" target="_blank">order online</a> or sign up for the <a href="https://www.dickeys.com/promos" target="_blank">Big Yellow Cup Club</a>, where you will also receive special offers and promotions. Stop
  in on Saturday to hear Singer/Songwriter Jimmy Harris from 11:00 a.m. – 2:00 p.m.</span><br>
</div>
<div>
  <br>
</div>
<div>
  To find the Dickey’s Barbecue Pit nearest you, click <a href="https://www.dickeys.com/locations" target="_blank">here</a>.
</div>
<div>
  <br>
</div>
<div>
  “Dickey’s is proud to grow our presence in the Sunshine State,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “This will be the 11th Florida location and we congratulate Sarah
  Maddox on opening her store in the great community of Marianna.”
</div>
<div>
  <br>
</div>
<div>
  The grand opening weekend includes:
</div>
<div>
  <br>
</div>
<div>
  Thursday, February 18 – Thirsty Thursday – Free BYC with Dickey’s new reusable travel lid and straw.
</div>
<div>
  <br>
</div>
<div>
  Friday, February 19 – 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>
<div>
  <br>
</div>
<div>
  Saturday, February 20 – Singer/Songwriter Saturday – Jimmy Harris will play from 11:00 a.m. – 2:00 p.m.
</div>
<div>
  <br>
</div>
<div>
  Sunday, February 21 – Kids eat free!
</div>
<div>
  <br>
</div>
<div>
  Owner/Operator Sarah Maddox is a Marianna native and has been in the restaurant industry for the past five years. She decided to open Dickey’s in her hometown to provide a new Fast Casual concept
  not currently present in the market. “After trying Dickey’s for the first time, I knew I wanted to bring the Texas-style flavors to my hometown,” Maddox says. “I am looking forward to serving
  awesome barbecue to my community.”
</div>
<div>
  <br>
</div>
<div>
  The new Dickey’s Barbecue Pit in Marianna is located at: 2070 Hwy 71, Marianna, Fla. 32448. The phone number is 850-633-1888. Find Dickey’s on <a href="https://twitter.com/Dickeys" target="_blank">Twitter</a>, <a href="https://www.facebook.com/dickeysbarbecuepit?fref=ts" target="_blank">Facebook</a> and <a href="https://www.instagram.com/dickeysbarbecuepit/" target="_blank">Instagram</a>.
</div>
<div>
  <br>
</div>
<div>
  To learn more about franchising with Dickeys, visit <a href="https://www.dickeys.com/franchise" target="_blank">www.dickeys.com/franchise</a> or call 866-340-6188.
</div>
<div>
  <br>
</div>
<div>
  <div>
    <br>
  </div>
  <div>
    <span style="line-height: 1.42857; font-weight: bold;">About Dickey’s Barbecue Restaurants, Inc. </span><br>
  </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, “<a href="https://www.youtube.com/watch?v=M91sNB9vFHQ" target="_blank">We Speak Barbecue</a>.” 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 over 530
    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 <a href="https://www.dickeys.com/" target="_blank">www.dickeys.com</a> or for barbecue franchise opportunities call 866.340.6188.
  </div>
</div>
