Dickey's Barbecue Pit

Dickey's Hosts BBQ Competition For the Kids

 

Dickey's Barbecue Restaurant Franchise Owners in Minneapolis will donate 10 percent of proceeds from their grand openings in RogersEagan, and Plymouth, Minnesota, to Children's Cancer Research Fund, along with all proceeds from the upcoming barbecue eating contest.

Changes In Store for Dickey's Diners

 

Dickey’s Barbecue Pit, the fastest-growing barbecue chain, is modifying its menu for the first time in 50 years by adding a new permanent signature meat—Spicy Cheddar Sausage. Texas-based Dickey’s Barbecue Pit hears the message loud and clear: customers love spice and customers love cheese.

“Our Spicy Cheddar Sausage is packed with heat, but it has just enough kick to complement the rich cheddar. It is a mixture that just can’t go wrong, and I’m thrilled that it’s now a permanent option on the menu,” says Tyler Riddle, Dickey’s corporate chef.

Dickey’s Barbecue Pit Stakes Out Utah

Dickey's Barbecue Pit, the largest, fastest-growing barbecue chain in the country, is well-known for its pit-smoked meats, free ice cream, and big yellow cups. With locations already in 32 states coast-to-coast, the franchise is opening its first two locations in Utah.

Dickey's is continually growing, now with 134 locations and 18 set to open before the end of 2010.

The company's annual growth rate over the past two years has averaged 35 percent, according to company officials.  

Dickey’s is Hot for Spicy Cheddar Sausage

Dickey’s Barbecue Pit opened in 1941. Its menu fluctuated for eleven years, bending to the whims of its customers and the flavor forays of its chefs, but since 1952, Dickey’s menu has not changed.

Until now.

If all goes as planned, Dickey’s will roll out the spicy cheddar sausage system-wide Feb. 1, marking the first alteration to its sausage menu in nearly sixty years.

Beyond Your Four Walls

The wedding dinner was prepped for the oncoming slew of guests: Stainless steel chafing dishes lined the buffet tables, silverware sat wrapped in cloth napkins and silver rings, and servers stood at the ready in black slacks and white dress shirts.

It was a fine feast to celebrate the sharing of vows, but there was a twist: The dinner was catered and staffed by Dickey’s Barbecue Pit.

Pages