Dickey's Barbecue Pit

Dickey’s Beefs Up Catering Sales

Dickey’s Barbecue Restaurants Inc. beefed up catering sales efforts by introducing a national catering hotline. The Dickey’s Barbecue national hotline announced sales from this new channel have surged over the $5 million mark and continue to break monthly sales records, making Dickey’s one of the number one barbecue catering service in the nation.

 

Dickey’s Barbecue Brings In First-Ever CIO

Dickey’s Barbecue Restaurants announced Brian Maupin as the company’s first chief information officer.

The former AT&T executive was selected for the newly created role to lead Dickey’s Barbecue Restaurants to the front of the restaurant industry through technology innovations and advanced analytical techniques.

Dickey’s Rolling Out New Dough

In September, Dickey’s Barbecue Restaurants across the country will be literally rolling out new dough. The new artisanal breads are modeled after Dickey’s signature rolls with a touch of Southern sweetness and fresh, simple ingredients. New bread items will include handcrafted buns, hoagies, and dinner rolls baked daily in all restaurants.

 

Dickey’s Ribs Theme of New Campaign

Ribs are the backbone of any barbecue restaurant and the best ribs are messy. Dickey’s Barbecue thinks that’s a great social media campaign to let customers show their saucier sides. Extra napkins may be needed, but #DickeysAllOverYourFace is a campaign to encourage customers to fully enjoy their barbecue, especially Dickey’s fall-off-the-bone ribs.

 

Right on ’Cue

A great way to start an argument is to talk about America’s best barbecue. It’s a dispute that won’t be resolved.

“A lot depends on where you were raised, because you get an emotional allegiance to one particular type of barbecue,” says Peter Reinhart, chef on assignment in the College of Culinary Arts at Johnson & Wales University’s Charlotte, North Carolina, campus.

Dickey's Rolls Out New Summer Sandwich

Dickey’s Barbecue is firing up its menu for summer with the new Racetrack Sandwich. The barbecue franchise, known for slow-smoked barbecue, is adding this new menu item from July through September.

 

Summer is the perfect time to roll out the Racetrack Sandwich,” says Roland Dickey, Jr., president and CEO of Dickey’s Barbecue Restaurants Inc. “The combination of brisket and pork topped with creamy coleslaw is a hearty addition to our summer menu.”

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