Dickey's Barbecue Pit

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.”

A Quick-Serve Rebound?

Technomic report shows strong growth for some chains in 2012.

Dickey's Barbecue Pit enjoyed the best growth among quick service restaurants.
Dickey's Barbecue Pit enjoyed the best growth among quick-service restaurants in 2012.

In a sign that the economic landscape might finally be rebounding for quick serves, early results from Technomic’s upcoming “Top 500 Restaurant Chain” report reveal that the fastest-growing limited-service restaurant chains in the U.S. realized average sales increases of 22.3 percent between 2011 and 2012.

Dickey's Gets Into March Mania with Monday Promo

Dickey’s Barbecue is rolling out its own version of March Mania. Every Monday in March, the nation’s largest barbecue franchise is offering its most popular sandwich, the Westerner, for only $5.

“Our mouthwatering Westerner is one of our most popular menu items because it is a great-tasting, hearty meal,” says Roland Dickey, Jr., president and CEO of Dickey’s Barbecue Restaurants. “We are thrilled to offer the Westerner at an exceptional value for our customers to enjoy throughout March.”

Jeff Forrester Named VP of Purchasing, R&D at Dickey's

Jeff Forrester has been named vice president of purchasing and research and development for Dickey's Barbecue Restaurants, the nation's largest barbecue franchise.

"I enjoy working with manufacturers to develop products that differentiate Dickey's from other restaurant concepts, and then working internally to be sure that the value of those products is expressed to both franchisees and our guests," Forrester says. "I grew up in the Dallas area, and Dickey's has always been an iconic brand that I identify with home."

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