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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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IN THE NEWS

Reposted from <a href="https://www.qsrmagazine.com/news/dickeys-multiunit-operator-builds-nocal-empire" target="_blank">QSR</a>...
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  Without any prior restaurant experience and out of money to complete the construction of his first store, Jared Katzenbarger was on the verge of losing his first Dickey’s Barbecue Pit franchise,
  almost never becoming a Dickey’s owner and operator. Three and a half years later he is about to open his seventh store.
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  Katzenbarger set out to open his first restaurant in 2012 after he saw an opportunity in the Sacramento, California, market for something that didn’t exist: quick-service barbecue.
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  “It was a huge hurdle for me at the beginning. People were telling me that opening a restaurant was a bad idea and a waste of my money,” Katzenbarger says. “People shook their heads when I told
  them about my vision, but all it did was make me want to prove them wrong. Ultimately, it’s what empowered me to build a successful business.”
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  Katzenbarger scraped all the money he had together and at the end, but came up short. This was devastating, but thanks to help from a friend, business partner, and general contractor, Harjaspreet
  Grewel, Katzenbarger eventually got the financing he needed. He successfully completed the project, which was met with overwhelming success and daily lines out the door. He also knew he had to tap
  into experience and hired local general manager Thomas Harris, the first hire he ever made, who is now his district manager. In a market that offers plenty of pizza, sandwiches, and burritos, there
  was not a lot of competition when it came to barbecue, especially hearty, authentic Texas-style barbecue, smoked low and slow overnight in each store.
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  “I was always interested in the restaurant industry and I’m so glad I partnered with Dickey’s. I don’t believe I would have had this opportunity with any other brand. It shaped me and my business
  into what it is today as there was a lot I didn’t know about the process. Dickey’s great support system is what got me through it,” Katzenbarger says. “From the real estate team helping me with
  site selection to the construction managers and store opening/training team there on the ground with me, I don’t know that I could have made it happen without their ongoing support.”
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  “Jared is one of our hardest-working owner-operators and has really created a niche with his business,” says CEO Roland Dickey Jr. “We are honored that he chose to franchise with Dickey’s and
  congratulate him on his success as he continues to expand across greater Sacramento. Dickey’s offers multi-store incentives to all of our franchisees, and we applaud the many owner-operators such
  as Jared who have grown successful businesses with Dickey’s.”
</div>

Dickey's Multiunit Operator Builds NoCal Empire

Reposted from <a href="http://www.shelbyfoodservice.com/2015/12/18/dickeys-barbecue-introduces-new-menu-items/" target="_blank">Shelby FoodService</a>...
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  Dickey’s Barbecue Pit has introduced new nationwide menu roll outs including Asiago Creamed Spinach, the all-new Blondie Brownie and Chocolate Chunk Cookie and a new take on a Dickey’s classic,
  Southern Pecan Pie.
</div>
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  The newest home-style side, created to complement Dickey’s signature slow-smoked Texas-style barbecue, is a delicious creamy blend of Asiago cheese and spinach. After months of Dickey’s in-house
  R&amp;D Team perfecting the recipe and in-store testing, the side is now available at Dickey’s locations across the country.
</div>
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  <br>
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  The Dickey’s signature dessert menu now includes sweet new additions such as the Blondie Brownie, a blend of roasted pecans and semi-sweet chocolate chips in a buttery cookie base. The all-new
  Chocolate Chunk Cookie will satisfy the cravings of any cookie or chocolate connoisseur. After seeking guest feedback and numerous product tests, Dickey’s created a new pecan pie that combines a
  crisp and buttery pastry with a deliciously rich, sweet, dense and chewy filling and loaded with toasted pecans. “Our guests didn’t want a huge slice of pie, they wanted a smaller dessert to
  satisfy their sweet craving that’s very high quality but at a lower price point, so this is exactly what we created,” says Tamala Fowler, VP of purchasing and R&amp;D.
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  “It’s important to take feedback from our guests and owner/operators and make menu additions and tweaks as needed, so we are pleased to roll out delicious new quality menu items that pair perfectly
  with our authentic Texas-style barbecue,” said Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants Inc., about the new menu additions.
</div>

Dickey’s Barbecue Introduces New Menu Items

<p>
  Reposted from <a href="http://www.brandeating.com/2015/12/dickeys-adds-new-creamed-spinach-and.html" target="_blank">Brand Eating</a>...
</p>
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  Dickey's Barbecue Pit introduces four new permanent menu items including Asiago Creamed Spinach and a new version of their Southern Pecan Pie.
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  Made with a blend of Asiago cheese and spinach, the new side was created to complement Dickey's Texas-style barbecue.
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  <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/dickeys-creamed-asiago-spinach-1450913321055.jpg" alt="dickeys creamed asiago spinach"><br>
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  The new pecan pie features a crisp, buttery pastry with a sweet, dense, and chewy filling interspersed with toasted pecans. Smaller than the original slice of pecan pie, it also carries a lower
  price.
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  Also new is the Chocolate Chunk Cookie and the Blondie Brownie, which features a buttery cookie base mixed with roasted pecan and semi-sweet chocolate chips.
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  <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/dickeys-blondie-and-chocolate-chunk-cookie-1450913333495.jpg" alt="dickeys blondie and chocolate chunk cookie"><br>
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Dickey's Adds New Creamed Spinach and Three New Desserts

Reposted from <a href="http://www.mommieswithcents.com/dickeys-barbecue-pit-holiday-feast-takes-the-hassle-out-of-the-holidays-giveaway-ad/" target="_blank">Mommies with Cents</a>...<br>
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<div class="note-statusbar">
  Last year I tried Dickey’s Barbecue Pit and it was so good!  The Holiday Feast Meals are really the way to go for big holiday gatherings.  Forget cooking. Enjoy a delicious meal and spend
  time with your friends and family! We did it again this year and once again I was impressed not only by the food but the entire experience.
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  <img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/mommies_with_cents_kid_with_ice_cream-1450912868035.jpg" alt="Mommies with Cents kid with ice cream.jpg"><img src="https://rrbi-dbri-boss-assets.s3.amazonaws.com/public/content/post_files/mommies_with_cents_holiday_feast-1450912910194.png" alt="Mommies with Cents Holiday Feast.png"><br>
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  The Holiday Feast order must be placed two days in advance and will be ready for pick up on your date.  I arrived a few minutes early and was told it would be a 10 minute wait as the corn
  bread stuffing was finishing up.  I ordered a Sweet Tea and some Fried Onion Tanglers to enjoy while I waited.  They refused to let me pay for them.  Ice cream is always free so my
  daughter was more than happy to wait as well.  I could eat Fried Onion Tanglers and Sweet Tea every day — these were both perfection!
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  The Holiday Feast meal easily feeds 10-12 people for only $109.95.  We fed 8 adults and 8 kids and barely made a dent in the food!  We had a lot of leftovers.  These pans may not
  look like much but they are deep and hold a lot of food!
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  The Baked Potato Casserole was a favorite and these seemed even more delicious reheated the next day.
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  While the corn bread stuffing isn’t the recipe we personally use as a tradition it still tasted great and there was plenty to go around!
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  Even the green beans with bacon were a hit.  Doesn’t this look like a delicious holiday meal?
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  The Barbecue Honey spiral ham was cooked to perfection.  You could actually just pull slices right from the bone and it tasted delicious!
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  You can’t have a holiday meal without rolls and Dickey’s knows that!  We got a dozen with our order.
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  Dickey’s also offers the holiday feast with Cajun-Fried Turkey or Smoked turkey.  You can order the meats separately if you’d like and there is another option that includes the whole turkey of
  your choice plus cornbread dressing &amp; gravy, and rolls.
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  Even if you aren’t shopping for a holiday meal, pop in to Dickey’s for lunch or dinner.  Kids eat free on Sundays and don’t forget, they have free ice cream every day! Hosting a football
  party? The XL Family Pack is perfect for a Super Bowl viewing party!
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  <br>
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  You can find out more about Dickey’s and even order ahead at www.dickeys.com.
</div>

Dickey’s Barbecue Pit Holiday Feast Takes the Hassle Out of the Holidays #Giveaway AD

<p>
  Reposted from <a href="http://www.mommypr.com/2015/12/here-come-the-holidays-dickeys-barbecue-pit-holiday-feast/" target="_blank">Mommy PR</a>...  <br>
</p>
<hr>
<p>
  Are you feeling stressed when it comes to cooking over the holidays?    Take the hassle of cooking away from the Holidays!  Yesterday my family and I had the distinct pleasure to
  review a Holiday Feast from Dickey’s Barbecue Pit!
</p>
<p>
  <span style="font-weight: bold; line-height: 1.42857;"><br></span>
</p>
<p>
  <span style="font-weight: bold; line-height: 1.42857;">THE HOLIDAY FEAST</span>
</p>
<p>
  <span style="line-height: 1.42857;">Feeds 10-12 People</span><br>
</p>
<p>
  Ham or Turkey
</p>
<p>
  Cornbread Dressing &amp; Gravy
</p>
<p>
  Green Beans with Bacon
</p>
<p>
  Baked Potato Casserole
</p>
<p>
  Dozen Buttery Rolls
</p>
<p>
  My take:  I was a little apprehensive going to pick up my order secondary to the large quantity of food that was included.  The staff was very friendly and accommodating and in less than
  5 minutes I had 3 huge shopping bags full of food.  The cashier reviewed everything in the bag to make sure nothing was forgotten and another staff member helped me out to the car and I was
  off.  
</p>
<p>
  Everything had been refrigerated and I downloaded the heating interactions for the Holiday Feast and within 2 1/2 hours everything was ready to eat.  Dickey’s Barbecue Pit has conveniently
  made the heating temperature 350 degrees for the entire feast and everything fit into my oven.  I took the turkey out to cool down and popped the rolls in for the last 9 minutes.
</p>
<p>
  The worst critics of food are my kids…they never want to try anything new and can be super picky about food.  They all agreed to try at least one bite of everything and to my delight all 3 of
  them loved this entire meal.  The smoked turkey was the favorite of all and we were all divided on the 2nd favorite.  My husband and I loved the Baked Potato Casserole, my oldest son
  loved the Cornbread Dressing while the two youngest loved the Green Beans with bacon!  Plates were scraped clean and seconds were given which is a huge success in my book.
</p>
<p>
  From start (picking up my  order) to finish (eating the holiday feast), the entire process was stress free and would be such a great alternative to spending hours in the kitchen slaving over a
  hot meal, allowing you to spend more time with your family over the holidays.  This feast will easily feed 10-12 people!
</p>
<p>
  <br>
</p>

Here Come the Holidays! Dickey’s Barbecue Pit Holiday Feast

<p>
  From <a href="http://www.bizjournals.com/triad/prnewswire/press_releases/Georgia/2015/12/10/DA78989?ana=prnews" target="_blank">Triad Business Journal</a>  <br>
</p>
<hr>
<p>
  DALLAS, Dec. 10, 2015 - Dickey's Barbecue Restaurants, Inc. is celebrating a record year by exceeding holiday feast sales by 25 percent over last year with plans to sell more than 365,000 pounds of
  holiday turkey and ham by the end of the month. In order to sufficiently fulfill customer orders, Dickey's has restocked holiday supplies.
</p>
<p>
  Dickey's makes it easy to host a hassle-free holiday gathering through easy and convenient online ordering. Cajun fried and smoked turkeys, barbecue honey hams and full holiday feasts are available
  through Dickey's online ordering option until December 24. The full holiday feast includes traditional cornbread dressing and gravy, baked potato casserole, green beans with bacon and Dickey's
  signature buttery rolls. The holiday feast feeds 10 – 12 people and is sure to be a hit for any holiday get-together. Guests who are registered for the company's loyalty program, the Big Yellow Cup
  Club, will receive special holiday discounts. To place a holiday order online, please click here.
</p>
<p>
  Currently, guests can place their holiday orders with a minimum lead time of 48 hours. As of Monday, December 21, only one-hour advanced notice is required to submit a holiday order.
</p>
<p>
  "We are thrilled that we've broken all previous holiday sales records held throughout our 74-year history," said Roland Dickey, Jr. CEO, Dickey's Barbecue Restaurants, Inc. "Dickey's works to
  exceed guests' expectations by providing delicious holiday feasts ready to heat and serve. This continues to be a growing trend for our guests so they can relax and enjoy the holiday with their
  favorite signature slow-smoked meats and homestyle sides rather than spending it preparing and cooking meals."
</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, "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 520 locations in 43 states. This year Dickey's Barbecue 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>

Dickey's Barbecue Pit Adds to Holiday Supply to Offer Signature Holiday Feasts

<p>
  From <a href="http://www.restaurantnews.com/dickeys-barbecue-pit-opens-88th-location-in-california/" target="_blank">Restaurant News</a>  <br>
</p>
<hr>
<p>
  The newest store in Merced will host a grand opening including $2 sandwiches, free barbecue for a year and gift card giveaways
</p>
<p>
  Dickey's Barbecue Pit Opens 88th Location in CaliforniaMerced, CA  (RestaurantNews.com)  Dickey’s Barbecue Pit opens this weekend in Merced with a three-day celebration including specials
  and giveaways. The first 50 guests will receive gift cards worth up to $50 and the next 100 guests will get a free quarter plate with the purchase of a Big Yellow Cup. The celebration continues
  Friday with barbecue giveaways, and on Saturday the store will sell $2 pulled pork sandwiches. Three lucky guests will win free barbecue for a year!
</p>
<p>
  “Dickey’s is growing rapidly nationwide, but California is an especially hot market for us,” said Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “The Dickey family congratulates
  Albert Barreno on opening his first Dickey’s store, the 88th in California.”
</p>
<p>
  The three-day grand opening includes:
</p>
<p>
  Thursday, December 10 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.
</p>
<p>
  Friday, December 11 the first 100 guests will receive a free Big Yellow Cup and the store will give away free Dickey’s goodies all day.
</p>
<p>
  Saturday, December 12 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.
</p>
<p>
  A 30 – year quick service restaurant industry veteran, Albert Barreno discovered Dickey’s concept through his business consulting work. After researching the barbecue chain for a client, Barreno
  was convinced that Dickey’s was the right business venture for him as well. “I’m excited to open Dickey’s in Merced so close to the holidays,” says Barreno. “Our customers can experience the great
  taste of ‘Texas-style Barbecue’ while being out and about doing their holiday shopping, and they can take advantage of our catering to make their holiday group festivities more enjoyable with some
  great Dickey’s barbecue!”
</p>
<p>
  The new Dickey’s Barbecue Pit in Merced is located 1459 Martin Luther King, Jr. Way, Merced, CA 95340. The phone number is 209-230-5089. Find Dickey’s on Twitter, Facebook and Instagram.
</p>
<p>
  To find out more about franchising with Dickey’s Barbecue Restaurants, Inc., visit <a href="www.dickeys.com/franchise" target="_blank">www.dickeys.com/franchise</a> or call 866-340-6188.
</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, “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 520 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>

Dickey’s Barbecue Pit Opens 88th Location in California

<p>From Myrtle Beach Online &nbsp;<br>
</p>
<p>In the South, barbecue is not hard to come by, and we are grateful for it. A franchise that got its start in the barbecue-famous state of Texas has landed in the streets of North Myrtle Beach, making for the second Dickey’s barbecue Pit location in the Grand Strand.</p>
<p>Now at home in the steadily growing Coastal North Town Center, Dickey’s offers meats that are slow cooked on a daily basis, even though that means they may run out of items before they close shop by the end of the day. Naturally, no barbecue pit is complete without pulled pork and brisket, but Dickey’s also has honey ham and Polish sausage. Turkey and chicken breasts are also available for those not fond of red meat.</p>
<p>In case any guests had doubts about the joints origins, the walls are slats of wood and the “chandeliers” are wagon wheels, all adding to a Texas-like rustic atmosphere. Being a barbecue place, fancy is not what you should expect, but that doesn’t mean it isn’t charming and clean.</p>
<p>Obviously, Dickey’s isn’t a place that will be frequented by vegetarians, though there are a few salads and baked potatoes. The main attraction is all the meat, which can be made into a quarter plate for $7.95, or up to a three-meat plate for $12. These plates come with a roll and two sides, of which there are 12 to choose from.</p>
<p><br>
</p>
<p>BARBECUE IS THE NAME OF THE GAME AT DICKEY’S, AND THERE’S PLENTY OF SOUTHERN GOODNESS TO LOVE.</p>
<p>The meats are slow cooked and were tender and savory. Dickey’s provides their own sauce, mild or spicy, but even the mild has a nice kick. Some customers might find their meat tasteful enough even without barbecue sauce, like the Polish sausage which was fiery on its own.</p>
<p>The many sides are more Southern favorites, like beans, coleslaw, potato salad, and fried okra, and are cooked to order.</p>
<p>The fried goodies, like the okra and onion “tanglers”, are freshly made and very tasty. The baked potato casserole was seasoned perfectly and the mac and cheese was extra cheesy.</p>
<p>Dickey’s is a great option for large groups and catering, with meat sold by the pound and half pound, plus different choices for events, like a buffet or boxed lunches. Sides can also be prepared for a party, with the largest size able to feed around 20 to 25 people.</p>
<p>Barbecue is the name of the game at Dickey’s, and there’s plenty of Southern goodness to love.</p>
<p>This Texan company works to provide as much variety as possible as well, without skimping out on the quality of their main attraction. Drop by once and you might get lassoed into coming back again and again.</p>
<p><br>
</p>
<p><br>
</p>

Dickey’s offers delicious barbecue, great side options

<p>
  From <a href="http://journaltimes.com/business/local/dickey-s-barbecue-pit-opens-today/article_9ad1533d-9418-5aca-8f12-88a16ae1d45e.html" target="_blank">Journal Times</a>  <br>
</p>
<hr>
<p>
  MOUNT PLEASANT — This village’s newest restaurant will be closed every night, but it won’t be inactive.
</p>
<p>
  Each night, the next day’s meats will be slowly smoking at Dickey’s Barbecue Pit which is set to open today, Dec. 10, at 6012 Washington Ave.
</p>
<p>
  The Dallas chain’s first restaurant in the Racine area is also the first of three businesses to open at the newly built Pleasant Pointe Commons, developed by Northterra Real Estate Group. Still to
  come are Firehouse Subs and Polished Beauty Bar.
</p>
<p>
  This is the third Dickey’s franchise for Larry Visk of Salem, who was previously a military contractor, a food service inspector, for six years in Afghanistan.
</p>
<p>
  “I didn’t want to come home after six years and do the same thing,” he said.
</p>
<p>
  Dickey’s has about 530 restaurants across the country, and every one smokes its meats on site.
</p>
<p>
  On Monday, Visk showed the fresh pork butts, beef briskets and other meats awaiting their turn in the gas-fired, hickory-wood smoker.
</p>
<p>
  “We don’t want the whole cow — just the brisket,” Visk remarked. “It’s the toughest, meanest part of the cow.”
</p>
<p>
  But at 6 to 7 p.m. each evening, the briskets go into the smoker, which is kept at 225 degrees at night and 275 degrees during the day.
</p>
<p>
  After 14 to 16 hours in the smoker, and with the spice rub, the fibers break down to create a tender, moist barbecue meat.
</p>
<p>
  At Dickey’s, diners walk up to the meat block, choose their meats and watch them sliced before their eyes.
</p>
<p>
  The two basic meat choices are plates and sandwiches. A meat plate, including two side orders, roll, pickles and onions, ranges from $11.25 for one meat to $13.75 for three. A quarter plate, for
  $9.50, is another option. All meats are the same price.
</p>
<p>
  The sandwiches are the Lil’ Hoagie for $4.95, Big Barbecue for $6.50 and Westerner, with a choice of two meats and cheese, for $8.75.
</p>
<p>
  There are three Texas-style sauces: spicy, sweet and original. “The original has a kick,” Visk said. “Spicy is really spicy.”
</p>
<p>
  The 12 side orders include the most popular, Mac &amp; Cheese; dill potato salad, Caesar salad and creamed spinach.
</p>
<p>
  At Dickey’s, customers help themselves to free soft-serve ice cream. All meats can be bought whole or sliced by the pound, as can side orders. Dickey’s also does catering as boxed lunches, delivery
  buffet or full service.
</p>
<p>
  Dickey’s is open 11 a.m. to 9 p.m. seven days a week. For more information call 262-583-1390.
</p>

Dickey’s Barbecue Pit opens today

<p>
  From <a href="http://www.thedailymeal.com/retired-veteran-builds-family-business-dickey-s-barbecue-pit" target="_blank">The Daily Meal</a>  <br>
</p>
<hr>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;"><span style="font-style: italic;">The new development agreement will add two stores in the first quarter of 2016 and eventually total six
  stores</span><br></span>
</p>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;">John Lockett, Dickey’s Barbecue Pit is a family affair. Currently the owner of four locations throughout Mississippi and Alabama, his daughter
  Eden co-owns and manages two of the stores, and various other family members help in the operations, administration and marketing of the stores. The Lockett family has recently executed development
  agreements with Dickey’s that will add two new stores in the first quarter of 2016, and the family store portfolio will increase to six stores total.</span>
</p>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;">“Dickey’s has always been a family company, and we are proud to partner with the Lockett family in this venture,” said Roland Dickey, Jr., CEO
  of Dickey’s Barbecue Restaurants, Inc. “Dickey’s offers multi-store and veteran incentives to all to our franchisees, and we applaud the many owner/operators such as the Locketts who have grown
  successful family businesses with Dickey’s.”</span>
</p>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;">John Lockett is a retired Air Force Lieutenant Colonel who opened his first Dickey’s Barbecue Pit in July 2013. A four-store franchisee, he
  turned over ownership of two stores to his daughter Eden. His father, stepfather and stepmother help manage operations and marketing at two of the stores, and his wife works in the administrative
  office. As a military veteran, he is especially excited to open his fifth store on Keesler Air Force base in Biloxi, MS, in February 2016. This will be the second Dickey’s location to open on a
  military installation.  In spring of 2016, Lockett will open his sixth location in West Mobile. “Dickey’s provided an opportunity for me that probably would not have happened elsewhere,” says
  Lockett. “They make entry affordable and have provided great support throughout the opening and development process and on an ongoing basis. Owning and operating Dickey’s stores has changed our
  lives.  I’m proud to say Dickey’s has helped us create 134 jobs to date and by April 2016, we will be up to approximately 180 created jobs.”</span>
</p>
<p>
  <span style="font-size: 12px; line-height: 17.1429px;">To learn more about Dickey’s franchise opportunities, visit <a href="https://www.dickeys.com/franchise" target="_blank">https://www.dickeys.com/franchise</a> or call 866.340.6188.</span>
</p>
<p>
  <br>
</p>

Retired Veteran Builds Family Business with Dickey’s Barbecue Pit

From <a href="https://www.qsrmagazine.com/news/military-vet-and-dickeys-franchisee-builds-family-empire" target="_blank">QSR</a> <br>
<hr>
<div class="note-statusbar">
  For John Lockett, Dickey’s Barbecue Pit is a family affair. Currently the owner of four locations throughout Mississippi and Alabama, his daughter Eden co-owns and manages two of the stores and
  various other family members help in the operations, administration, and marketing of the stores. The Lockett family has recently executed development agreements with Dickey’s that will add two new
  stores in the first quarter of 2016 and the family store portfolio will increase to six stores total.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “Dickey’s has always been a family company, and we are proud to partner with the Lockett family in this venture,” says Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants Inc. “Dickey’s offers
  multi-store and veteran incentives to all to our franchisees, and we applaud the many owner/operators such as the Locketts who have grown successful family businesses with Dickey’s.”
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  John Lockett is a retired Air Force lieutenant colonel who opened his first Dickey’s Barbecue Pit in July 2013. A four-store franchisee, he turned over ownership of two stores to his daughter Eden.
  His father, stepfather, and stepmother help manage operations and marketing at two of the stores, and his wife works in the administrative office. As a military veteran, he is especially excited to
  open his fifth store on Keesler Air Force base in Biloxi, Mississippi, in February. This will be the second Dickey’s location to open on a military installation. In spring of 2016, Lockett will
  open his sixth location in West Mobile. “Dickey’s provided an opportunity for me that probably would not have happened elsewhere,” Lockett says. “They make entry affordable and have provided great
  support throughout the opening and development process and on an ongoing basis. Owning and operating Dickey’s stores has changed our lives. I’m proud to say Dickey’s has helped us create 134 jobs
  to date and by April 2016, we will be up to approximately 180 created jobs.”
</div>

Military Vet and Dickey's Franchisee Builds Family Empire

From <a href="https://www.qsrmagazine.com/news/dickeys-exceeds-holiday-feast-sales-25-percent" target="_blank">QSR</a>  <br>
<hr>
<div class="note-statusbar">
  Dickey’s Barbecue Restaurants Inc. is celebrating a record year by exceeding holiday feast sales by 25 percent over last year with plans to sell more than 365,000 pounds of holiday turkey and ham
  by the end of the month. In order to sufficiently fulfill customer orders, Dickey’s has restocked holiday supplies.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Dickey’s makes it easy to host a hassle-free holiday gathering through easy and convenient online ordering. Cajun-fried and smoked turkeys, barbecue honey hams, and full holiday feasts are
  available through Dickey’s online ordering option until December 24. The full holiday feast includes traditional cornbread dressing and gravy, baked potato casserole, green beans with bacon and
  Dickey’s signature buttery rolls. The holiday feast feeds 10–12 people and is sure to be a hit for any holiday get-together. Guests who are registered for the company’s loyalty program, the Big
  Yellow Cup Club, will receive special holiday discounts.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Currently, guests can place their holiday orders with a minimum lead time of 48 hours. As of Monday, December 21, only one-hour advanced notice is required to submit a holiday order.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  “We are thrilled that we’ve broken all previous holiday sales records held throughout our 74-year history,” says CEO Roland Dickey Jr. “Dickey’s works to exceed guests’ expectations by providing
  delicious holiday feasts ready to heat and serve. This continues to be a growing trend for our guests so they can relax and enjoy the holiday with their favorite signature slow-smoked meats and
  home-style sides rather than spending it preparing and cooking meals.”
</div>

Dickey's Exceeds Holiday Feast Sales by 25 Percent

<p>
  From <a href="https://www.qsrmagazine.com/news/dickeys-class-2015-graduates-barbecue-u" target="_blank">QSR</a>  <br>
</p>
<hr>
<p>
  Every four weeks, a new class matriculates into Barbecue University, the training program for Dickey's Barbecue Restaurants Inc. This training is required for new owner-operators and offered to
  store general managers as well as mandatory for new hires in corporate operations, franchise directors, and trainers. This week, Dickey's celebrates its last class of 2015 as they begin their
  journey through Barbecue University.
</p>
<p>
  <br>
</p>
<p>
  On average, each class has approximately 15 students, never more than 20. The course is a concentrated four-week program that includes in-store and classroom learning. At the start of the program,
  each student is given a rubric of the entire course, an operations standard manual and an activity packet to boost engagement throughout their training. The rubric is broken up into weekly
  activities and modules, which a full-time training staff of five facilitates. "We try to have a different trainer for every learning style," says Chris Kelley, dean of Barbecue University.
  "Addressing the different needs of the many students who come through our program helps us ensure they receive a thorough and well-rounded curriculum that's tailored to them." In addition, home
  office team members from various departments including training, marketing, operations, legal, IT, and more meet, teach, and interact with the students throughout the program so they fully
  understand the tools, opportunities, and support that the home office provides them with on an ongoing basis.
</p>
<p>
  <br>
</p>
<p>
  The last class of 2015 has 12 students, six of which are new franchise owners and six who will work in corporate operations. Bob Martin, the new franchise director overseeing stores in Ohio,
  Michigan, and Indiana, has nine years of franchise experience with buffet-style and full service restaurants. He is a great example of the character type that Dickey's actively recruits. A firm
  handshake and an optimistic leadership style helped Martin progress through the ranks of other foodservice franchises, when he was recruited to work at Dickey's. "This is an exciting time to
  partner with Dickey's," Martin says. "The brand is growing rapidly, and we have the opportunity to become a global force and build the future of this company together."
</p>
<p>
  <br>
</p>
<p>
  Brannen "Mack" Stine, another student in this class, is a franchisee who has recently signed a five-store development agreement in Florida. A 25-year old college graduate, he comes from a family of
  golf course owners. "I chose Dickey's after researching several franchises in trade magazines," Brannen says. "Dickey's was rated the fastest growing franchise, and I truly feel I made the right
  decision. Dickey's home office has been so supportive from training to construction to marketing, that I know I'm in good hands." Brannen's first store will open in Southeast Orlando, close to
  Medical City.
</p>
<p>
  <br>
</p>
<p>
  "At Dickey's, we are passionate about the art of great barbecue," says Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants, Inc. "Barbecue University instills that passion in our operations
  and in-store teams from day one, so that we can continue to provide great quality barbecue to our guests nationwide the Dickey's way and enable new owner-operators and corporate team members to be
  successful."
</p>
<p>
  <br>
</p>
<p>
  At the end of the course, students will take written and hands-on final exams, then will have a graduation ceremony in which the entire home office applauds and celebrates their hard work before
  sending them out fully equipped to take on their new role.
</p>

Dickey's Class of 2015 Graduates from Barbecue U

<div>From <a href="http://www.franchising.com/news/20151203_air_force_veterans_open_third_dickeys_barbecue_pit.html" target="_blank">Franchising.com</a> 
<hr></div>
<div class="note-statusbar">
  <span style="font-weight: bold;">Grand Opening Includes $2 Sandwiches, Free Barbecue for a Year and Gift Card Giveaways</span>
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  COLORADO SPRINGS, Colo. - Dec. 2, 2015 // PRNewswire // - Dickey's Barbecue Pit is celebrating the grand opening of its newest location with a three-day barbecue bash starting on Thursday. The
  first 50 guests will receive gift cards worth up to $50. The celebration continues Friday with barbecue giveaways including free barbecue for a year for three lucky winners! On Saturday the first
  100 guests will receive free Big Yellow Cups.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  To find the Dickey's Barbecue Pit nearest you, click here.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  "The Dickey family congratulates Bob and Barbara Rusnak on opening their third Dickey's Barbecue Pit," said Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants, Inc. "Dickey's has grown
  rapidly in this area, and we are thrilled to open our 20th location in Colorado."
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The three-day grand opening includes:
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Thursday, December 3 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.
</div>
<div class="note-statusbar">
  Friday, December 4 radio station 95.1 Nash FM will be on-site from 11:00 am – 1:00 pm and the new store will serve guests a barbecue bargain with $2 pulled pork sandwiches. One lucky winner will be
  chosen for a $500 gift card and three winners will receive free barbecue for an entire year.
</div>
<div class="note-statusbar">
  Saturday, December 5 the first 100 guests will receive a free Big Yellow Cup and the store will give away free Dickey's goodies all day.
</div>
<div class="note-statusbar">
  Bob and Barbara Rusnak opened their first Colorado Springs location after retiring from the Air Force. Before they opened their first Dickey's in 2012, they attended Barbecue University in Dallas,
  a four-week training program that teaches franchisees the Dickey's Barbecue business concepts, such as smoking techniques and store operations and marketing. This is their third location in
  Colorado Springs. "There is a niche for slow-smoked Texas barbecue in Colorado Springs," said local franchise owner Bob Rusnak. "Guests love the food and we can't wait to celebrate our newest
  location with the community that's made our locations successful."
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The new Dickey's Barbecue Pit in Sonora is located 1206 Interquest Pkwy., Colorado Springs, CO 80920. The phone number is 719.598.1909. Find Dickey's on Twitter, Facebook and Instagram.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  About Dickey's Barbecue Restaurants, Inc.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  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 520 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>


Air Force Veterans Open Third Dickey's Barbecue Pit in Colorado Springs

From <a href="http://www.franchisedirect.com/news/barbequefranchises/dickeysbarbecuepit20151204/5597/23598/" target="_blank">Franchise Direct</a> 
<hr>
<div class="note-statusbar">
  <span style="font-weight: bold;">Final class of 2015 begins four-week course to learn the ins and outs of Dickey’s Barbecue Pit.</span>
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Every four weeks, a new class matriculates into Barbecue University, the training program for Dickey's Barbecue Restaurants, Inc. This training is required for new Owner / Operators and offered to
  store general managers as well as mandatory for new hires in corporate operations, franchise directors and trainers. This week, Dickey's celebrates its last class of 2015 as they begin their
  journey through Barbecue University.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  On average, each class has approximately 15 students, never more than 20. The course is a concentrated four-week program that includes in-store and classroom learning. At the start of the program,
  each student is given a rubric of the entire course, an operations standard manual and an activity packet to boost engagement throughout their training. The rubric is broken up into weekly
  activities and modules, which a full time training staff of five facilitates. "We try to have a different trainer for every learning style," says Chris Kelley, Dean of Barbecue University.
  "Addressing the different needs of the many students who come through our program helps us ensure they receive a thorough and well-rounded curriculum that's tailored to them." In addition, home
  office team members from various departments including training, marketing, operations, legal, IT and more meet, teach and interact with the students throughout the program so they fully understand
  the tools, opportunities and support that the home office provides them with on an ongoing basis.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  The last class of 2015 has 12 students, six of which are new franchise owners and six who will work in corporate operations. Bob Martin, the new Franchise Director overseeing stores in Ohio,
  Michigan and Indiana, has nine years of franchise experience with buffet-style and full service restaurants. He is a great example of the character type that Dickey's actively recruits. A firm
  handshake and an optimistic leadership style helped Martin progress through the ranks of other foodservice franchises, when he was recruited to work at Dickey's. "This is an exciting time to
  partner with Dickey's," says Martin. "The brand is growing rapidly, and we have the opportunity to become a global force and build the future of this company together."
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  Brannen "Mack" Stine, another student in this class, is a franchisee who has recently signed a five-store development agreement in Florida. A 25-year old college graduate, he comes from a family of
  golf course owners. "I chose Dickey's after researching several franchises in trade magazines," Brannen says. "Dickey's was rated the fastest growing franchise, and I truly feel I made the right
  decision. Dickey's home office has been so supportive from training to construction to marketing, that I know I'm in good hands." Brannen's first store will open in Southeast Orlando, close to
  Medical City.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  "At Dickey's, we are passionate about the art of great barbecue," says Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants, Inc. "Barbecue University instills that passion in our operations
  and in-store teams from day one, so that we can continue to provide great quality barbecue to our guests nationwide the Dickey's way and enable new Owner / Operators and corporate team members to
  be successful."
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  At the end of the course, students will take written and hands-on final exams, then will have a graduation ceremony in which the entire home office applauds and celebrates their hard work before
  sending them out fully equipped to take on their new role.
</div>
<div class="note-statusbar">
  <br>
</div>
<div class="note-statusbar">
  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 500 locations in 43 states. This year Dickey's Barbecue 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.
</div>