Dickey’s Barbecue Pit is built on the principles of authenticity, innovation and pit-smoked meats.
Dickey’s serves up beef brisket, pulled pork, ham, polish sausage, turkey breast and more, with an extensive array of home-style sides from jalapeno beans to macaroni and cheese. Buttery rolls are served with every meal along with complimentary ice cream and dill pickles. A notable mention includes the Bakers, where Dickey’s takes your classic baked potato with cheese, and chives, but adds your choice of meat and fried onion strips to the top.
The restaurant also offers an extensive catering menu at each location with a 10 person minimum and options ranging from a simple box lunch to full service catering. The Barbecue Buffet includes two slow-smoked meats, three sides, rolls, relish tray with pickles and onions, barbecue sauce and paper ware for your event, while the Full Service Catering option that includes delivery, setup and cleanup. The catering endeavor aims for 10 percent of a store’s revenue, fueling the success of franchise locations.
In 1941, amidst the turmoil of World War II, Roland Sr. and Travis Dickey set out to build a family business from the ground up. Opening the doors to the first restaurant in Dallas, Texas-a location still open today-they began the mission to bring quality barbecue at a reasonable price point to the masses. The meat was slow-smoked and the barbecue sauce perfected with just the right amount of spice.
The dedication to quality remains as Dickey’s only uses meat free of preservatives and carefully improves each recipe with an eye on tradition. Every location still smokes all of their meats in the restaurant-the same way it was done in 1941, without any shortcuts. The Texas-based franchise is committed to exceptional barbecue at a great price.
Recently Dickey’s introduced the first menu change in 50 years with Spicy Cheddar Sausage. This adds spicy flavors and chunks of cheddar to the signature polish-style sausage. Originally created as a limited-time option, Spicy Cheddar Sausage debuted nationwide in February 2011 to rave reviews and recently became a permanent fixture.
Franchising began in 1994 to overwhelming success, maintaining the motto to ensure quality and consistency, while carefully pushing growth. There are now 147 locations in 33 states, with nearly 60 in the pipeline for 2011.
Dickey’s believes that the success of a franchise depends primarily on location, recruiting the right owner-operators and providing an in-depth support system.
The initial stage of franchise support begins at Barbecue U, an intense, two-week training session where owner-operators learn how to run the restaurant from open to close.
The loyal patrons are what keeps Dickey’s thriving in every community. Barbecue is a regional cuisine in mostly southern states, but Dickey’s Barbecue Pit is changing that one restaurant at a time. As it continues to expand from coast to coast, customers are wooed by the home-style flavor and family friendly atmosphere.
More information on Dickey’s Barbecue Pit is available at www.dickeys.com.
Franchising information is available at 866-340-6188.