Find out why Dickey's Barbecue Pit is America's favorite franchise!
“We studied every concept out there, what they’d done right and where’d they’d gone wrong. I saw a lot of chains becoming what they’re not. Others got confused about what their core values were,” said Roland Dickey, Jr., president and CEO of Dickey’s Barbecue Restaurants, Inc. in a 2014 interview in Restaurant Business Magazine. “Every company has to find a balance. You have to remain relevant to the consumer without surrendering your core values.”
Barbecue smoked low and slow in a fast casual atmosphere is an innovative concept that connects with guests’ back to basics mindset. At Dickey’s Barbecue Pit, customers relate to the restaurant’s hometown roots and authentic, down-home food, served with a signature brand of southern hospitality.
The Dickey’s Barbecue Pit Franchise is taking barbecue mainstream and doing something that no other brand has done before – taking barbecue to a national audience and eventually international. In 1941, Travis Dickey, a World War I veteran, opened the first Dickey's Barbecue Pit in Dallas, Texas. Dickey's Barbecue Pit quickly became known throughout Texas for mouthwatering hickory-smoked barbecue, popular catered events and the iconic Big Yellow Cups.
With the Dickey family still at the helm, Technomic named Dickey's Barbecue Pit the nation's fastest growing restaurant chain and Nation's Restaurant News also named them a Top Five Growth Chain. The brand has come a long way from Travis Dickey's first location. As the fast casual chain racks up recognition, the Dickey family still serves up the same quality barbecue recipes handed down for generations coupled with the same brand of southern hospitality, only on a much larger scale.
Dickey's knows it's the details that keep guests coming back and attracts franchise owners to the barbecue business. Dickey’s Barbecue offers low start-up costs, multiple revenue streams and an expert support system for franchise owners. They also offer an extensive training program at Barbecue University, where instructors drill down on the Dickey’s Barbecue approach to quality, authentic barbecue and guest focus. In addition, the construction and real estate departments assist franchise owners in site selection, lease negotiation, design, permitting and equipment procurement.
In today’s fast paced, quick serve environment, creating a relevant brand takes strategy, innovation and sometimes a little hickory wood. With over 500 locations in 43 states in 2014 and over 100 additional locations in development, barbecue has proven to be a smokin’ hot business opportunity.