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

IN THE NEWS

From <a href="http://www.restaurantbusinessonline.com/news/dickeys-latest-more-takeout-less-catering?utm_source=SilverpopMailing&amp;utm_medium=email&amp;utm_campaign=RB%20Daily%2004-21-2016%20(1)&amp;utm_content=&amp;spMailingID=51206626&amp;spUserID=MTU0MDY1MzYyMjkzS0&amp;spJobID=902700820&amp;spReportId=OTAyNzAwODIwS0" target="_blank">Restaurant Business</a>:
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  The Dickey’s barbecue chain is marketing a batch of meals this spring as middle-ground options falling between garden-variety takeout and catering orders.
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  The packaged meals are aimed at customers who want more than a regular carryout meal, but not enough to justify a full-fledged party-sized platter or bulk order. 
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  Dickey’s is offering three sizes. The Picnic Pack is intended to feed two to four people, with a pound of meat, two sides and four rolls. The Family Pack promises to feed four to six people, who
  can pick two one-pound servings of meat, three sides and six rolls. The largest option is the XL Family Pack, with three one-pound servings of meat, four sides and eight rolls, or what Dickey’s
  says is enough food for six to eight people.
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  All are sold with a pint of barbecue sauce, plus pickles and onions.
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  The chain is touting the suitability of the packaged meals for such occasions as family reunions, graduation parties and picnics. It also suggests that the bundled orders are an easy way to eat at
  home without having to fire up the oven.
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  The packaged offers can be ordered online or in stores.
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Restaurant Business: DICKEY'S LATEST: MORE THAN TAKEOUT, LESS THAN CATERING

From <a href="https://www.qsrmagazine.com/news/dickeys-rings-spring-three-sizes-family-packs" target="_blank">QSR</a>:
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  Dickey’s Barbecue Pit is offering three sizes of Family Packs to ring in springtime, the season of picnics, graduation parties, and family reunions. Family Packs are also a great option for home
  meals during the week, taking the hassle out of the evening with a hot and ready meal.
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  Guests can order a Picnic Pack to feed two to four people, which includes one pound of meat, two sides, and four buttery rolls. Family Packs feed four to six people and include a choice of two
  meats (one pound each), three sides, and six rolls. For a larger gathering, the XL Family Pack offers three meats, four sides, and eight rolls to feed six to eight people. All packs include a pint
  of barbecue sauce and plenty of pickles and onions.
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  Family packs can be ordered online or in-store. Dickey’s also offers several catering options for larger gatherings. In addition to Dickey’s signature menu items, Dickey’s also offers 24-count
  platters of either Pulled Pork Sliders or Street Tacos to add to any catering order.
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  “Dickey’s is proud to offer delicious barbecue to groups of any size,” says Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants Inc. “Our Family Packs are a popular item for families and
  gatherings, and serve as a great option for weekday meals or special occasions.”
</div>

QSR: Dickey's Rings in Spring with Three Sizes of Family Packs

Click <a href="http://www.kvoa.com/clip/12377795/lets-make-a-meal-dickeys-hickory-smoked-turkey" target="_blank">here</a> to watch full segment.

NBC Tucson: Owner/Operator Dave Wirth featured on NBC Tucson

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  From Midland Reporter-Telegram:
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  Dickey's Barbecue Pit is getting a new neighbor.
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  After Burgers, Fries and Cherry Pies left its location on Wadley Avenue near Loop 250 last year, Dickey’s expanded 10 feet into the space in mid-January, adding about 25 seats to its busy west
  Midland restaurant, according to manager Amanda Brooks.
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  The remaining space has been leased by Fresh Fit Meals, which plans to open its first Midland location by the end of summer, according to General Manager Derrick Jernigan.
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  Jernigan said the company signed its lease about two months ago but had planned for a Midland expansion since it opened in Odessa in January 2015.
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  “We’ve always looked at expanding,” Jernigan said. “At about the time we opened (the Odessa) store, we were looking to move to Midland.”
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  Fresh Fit Meals offers “chef-inspired cuisine on the go,” according to the company’s website. Customers can choose their meals from a refrigerated case, heat and serve at their leisure. Meals are
  “nutritionally balanced” and are “fresh, never frozen.”
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  The Midland store will have an additional feature not found in Odessa.
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  “(In Midland), we’re going to have a hot service line, so you’ll be able to get hot sandwiches and wraps,” Jernigan said. “We’ll still have the same meals that we have here. We’ll have a cooler
  where people can go in and pick their meals. Pretty much the same process.”
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  Jernigan said the new store won’t be without an old favorite: Smoothies.
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  “Everyone comes in for our smoothies,” he said.
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  Fresh Fit Meals is open to the public, but it also offers partnerships with corporate clients.
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  Companies can partake in the Corporate Wellness Program, a co-pay program that encourages healthier eating. Jernigan said the program helps keep employees happier, more energetic and cuts down on
  sick days because it gives them an opportunity to eat healthy, non-processed food.
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  Employees can come into the store or can have their food delivered by Basin Delivery, a third-party delivery service.
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  Fresh Fit Meals has about 50 corporate clients in Odessa, and it’s looking to more than double that tally when the store opens in Midland, Jernigan said.
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  All in all, “We're really excited, about heading to Midland,” Jernigan said.
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  As for Dickey’s, expansion plans also are in the works. Brooks said the company will open two more locations: one at ClayDesta near Texas Burger and another on Rankin Highway near Interstate 20.
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Midland Reporter-Telegram: Dickey’s set to expand

<div>From <a href="https://www.qsrmagazine.com/news/dickeys-signs-12-store-deal-san-diego-area" target="_blank">QSR</a>:
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  Dickey’s Barbecue Pit has recently signed a 12-store development agreement with owner-operator Michael Tucker. Already the owner of the La Quinta Dickey’s location, Tucker’s agreement originally
  contained four stores, which are slated to open in Indio, Moreno Valley, and Redlands, California. The new agreement adds eight stores to the existing four-store deal. Tucker has extended the
  agreement with the barbecue brand to encompass the northern part of San Diego County, starting in Mira Mesa and extending north. He will also open a new location as far south as National City.
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  Dickey’s Barbecue Pit now has more than 100 stores in California and is rapidly expanding in The Golden State. The new stores will all be opened using Dickey’s new store model, complete with
  sustainable elements such as reclaimed wood throughout the dining room and Dickey’s proprietary blend of wood pellets to be used in the smoker.
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  An award-winning entrepreneur, Tucker also owns several franchises with Dallas-based convenience store 7-Eleven which have been in operation for the last four years.
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  “The community in La Quinta has wholeheartedly embraced us, and so many people who came during our grand opening have become loyal guests who stop in several times per week,” Tucker says. “We are
  delighted to serve our community delicious barbecue and look forward to expanding into San Diego County.”
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  “Dickey’s has grown rapidly along the West Coast, and we are proud to have dedicated owner-operators such as Michael Tucker who further our brand every day,” says Roland Dickey Jr., CEO of Dickey’s
  Barbecue Restaurants Inc. “The Dickey family congratulates Michael on his development agreement and we look forward to celebrating many grand openings in the future.”
</div>


QSR: Dickey's Signs 12-Store Deal for San Diego Area

Posted from <a href="http://www.bizjournals.com/dallas/news/2016/04/15/restaurant-roundup-dickeys-barbecue-selling-its.html" target="_blank">Dallas Business Journal</a>  
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  Dickey’s offers smoked sausages in grocery stores
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  Dallas family-owned company Dickey’s Barbecue Pit is offering its original smoked Polish sausage, smoked spicy cheddar sausage and hot links in 3,000 Walmart stores nationwide. It will introduce
  the products to additional stores at a later date. Last year, the company also debuted its buttery rolls at United Supermarkets, Jewel-Osco and Brookshire Brothers stores.
</div>

Dallas Business Journal: Restaurant Roundup- Dickey's Barbecue selling its sausages in grocery stores

<div>
  <span style="font-style: italic;">By Laura Rea Dickey, CIO, Dickey’s Barbecue Restaurants, Inc. | April 11, 2016</span>
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  Dickey’s Barbecue Pit turns 75 this year and while a great deal has changed about the way the company interacts with its customers, much has remained the same. The focus for Dickey’s remains
  serving authentic, artisanal Texas-style barbecue that is still slow smoked on-site at every store. Where change has occurred however, is in the offering of modern conveniences such as online
  ordering and in-store Wi-Fi plus a modernized approach <span style="line-height: 1.42857;">to reaching guests in a personalized and </span><span style="line-height: 1.42857;">on-demand
  way.</span>
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  Discovering the changing needs and desires of a new generation is largely driven by new technologies that allow for the analysis of customer-centric big data in real-time. To do this, last year
  Dickey’s launched its proprietary data analytics platform, Smoke Stack. With this technology Dickey’s management is able to pull geo-targeted data to learn more about guests and what they are
  buying.
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  Smoke Stack compiles several different sets of data throughout the day, which allows owner/operators and the home office to look at sales and check counts and identify ways to boost existing sales
  or course correct if necessary. As new wealth of data is available every 20 minutes, owner/operators together with Dickey’s operations team can react to new information as they receive it. For
  instance, if sales are lower than anticipated on a certain product offering, a text can be sent out to guests who have opted in to let them know there is a special deal available on that product.
  This both equalizes inventory and boosts sales.
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  <span style="font-weight: bold;">Boosting loyalty with location-based offers</span>
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  This year, Dickey’s launched the second phase of its technology program in partnership with Spendgo (www.spendgo.com), a loyalty customer engagement solution provider that allows guests to receive
  more personalized and geo-targeted specials. Members earn points that can be redeemed for free barbecue. This program is unique because it not only offers loyalty points to guests, but it also
  self-adapts to geo-targeted offer redemptions so that guests get offers based on what they want in specific regions. This not only increases sales, but builds trust and loyalty with guests who
  receive offers and specials that they actually want to redeem.
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  As Dickey’s is a nationwide barbecue brand with 540 locations, it is imperative to stay authentic, while acknowledging the different preferences that occur in different regions. The data gained
  from Dickey’s technology programs allows us to geo-target offers to our guests all over the country based on those preferences.
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  The days of blanket marketing are over, and digital, geo-targeted and personalized marketing has taken its place. Dickey’s is working hard to stay ahead of that curve by constantly analyzing data.
  We don’t want to guess who our customer is, we use the data available to us to know who they are, reach them where they are and offer the products they want.
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  Dickey’s has actually built guest profiles that describe its “heavy user” down to where they shop for groceries, what type of car they probably drive and even what beer they drink. In such a
  competitive landscape, a brand must know their audience that well. Personalization is the best way to attract new guests and keep them. That goes to everything from marketing to social media to the
  type of daily specials we offer. I like to say we cook like a trusted 75-year-old brand, but we adapt like a nimble tech startup. Brands that aren’t personalizing to their guests are not likely to
  last long in today’s market landscape.
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  <span style="font-weight: bold;">What was your first job?</span>
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  Barn hand in Wheatland, WY where I fed, watered, brushed and shoveled after the horses.
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  <span style="font-weight: bold;">Who inspires you?</span>
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  My colleagues, the best folks who are truly passionate.
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  <br>
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  <span style="font-weight: bold;">What are your hobbies?</span>
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  Reading, travel, and horseback riding.
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  <span style="font-weight: bold;">What technologies excite you?</span>
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  Sensors, the cloud and <span style="line-height: 1.42857;">wearable tech.</span>
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  <span style="font-weight: bold;">Sage Advice:</span>
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  Always question. Never be content. Read daily.
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  <span style="font-weight: bold;">What is one other job that you would like to try?</span>
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  National Geographic photographer.
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  <br>
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  <span style="font-weight: bold;">What is one goal that you would like to achieve in your life?  </span>
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  Retiring to Port Townsend, WA with a sense of humor and health intact.
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  <br>
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  <span style="font-weight: bold;">What three people would you invite to lunch?</span>
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  Golda Meir, Robert McNamera and Lillian Hellman.
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  <br>
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  <span style="font-weight: bold;">What is your favorite book/movie?</span>
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  Watch on the Rhine
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  <br>
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  <span style="font-weight: bold;">What is your favorite vacation spot?</span>
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  Rovinj, Croatia
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  <br>
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Hospitality Technology: Data Leads to Adaption

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  Dickey’s Barbecue Pit is doubling its footprint in Oregon with a recently executed four-store development agreement. The Beaver State currently boasts four Dickey’s locations. Owner-operator Todd
  Saperstein owns two of those locations and plans to open one store per year for the next four years, possibly adding more locations in the future.
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  Todd Saperstein began his career in the mortgage industry but decided to change his career path to franchise ownership when the industry took a downturn. After researching franchise concepts, he
  chose Dickey’s because of the rapid growth nationwide and support from the home office. He opened his first Dickey’s location in September 2014 and his second followed in July 2015. Currently sites
  under consideration include northeast Portland, Clackamas, and Tualatin, although the final determination has not been made. A native Oregonian, Saperstein says, “I am proud to bring the Dickey’s
  brand to Oregon, and have gotten excellent feedback from my loyal guests. I look forward to bringing Texas-style, slow-smoked barbecue to new regions of our great state.”
</div>

QSR: Dickey's Doubles Oregon Footprint

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

International Franchise Association: FIVE KEY TAKEAWAYS FROM REVAMPING A FRANCHISE DEVELOPMENT PROGRAM

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

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

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

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

Fast Casual: Dickey's Barbecue signs 4-store agreement in Oregon

<div>
  Customers can now buy sausage from Dickey's Barbecue Pit throughout 3,000 Walmart stores around the country, according to a company press release. The retail giant is carrying three flavors,
  including Original Smoked Polish Sausage, Smoked Spicy Cheddar Sausage and Hot Links.
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  <br>
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  "By offering our sausages on Walmart shelves, we are offering our guests yet another way to enjoy our authentic Texas-style barbecue at home for their summer barbecue or family gathering," said
  Tamala Fowler, Dickey's VP of research and development and purchasing
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  During the launch, Walmart customers can find Dickey's brand of sausages in easy to find bunker displays in many stores, which will feature the products prominently in the center of the frozen food
  aisle. The displays will also be featured during Memorial Day weekend, Fowler said.
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  Dickey's sausages follow the recent retail launch of its buttery rolls in United Supermarkets, Jewel-Osco and Brookshire Brothers grocery stores in 2015.
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  After the initial launch in select Walmart stores, Dickey's sausages will also be available in other grocery stores nationwide, with outlets to be announced at a future date, Fowler said.
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Press Room