Dickey’s Barbecue Pit is giving guests a taste of TNT’s “On the Menu” with its new limited-edition menu item, Stampede Stew. The fast-casual restaurant chain known for slow-smoked Texas barbecue is unveiling the signature dish created by Atlanta resident Sarah Broadus. Broadus brought the heat in the broadcast cooking competition starring Emeril Lagasse and Ty Pennington by winning the prize of being featured on the menu at participating Dickey’s Barbecue locations.
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TNT unveiled the 10 restaurant chains that have signed on for the first season of “On the Menu,” the network's new cooking competition show. Host Ty Pennington and chef Emeril Lagasse headline the series in which everyday cooks will vie for the chance to have their own dishes served in major restaurant chains across the country. “On the Menu” is set to premiere on TNT Friday, October 3, at 8 p.m.
Roland Dickey Sr., barbecue expert and chairman of Dickey’s Barbecue Pit, is stopping by Dickey’s Barbecue Pit in Overland Park, Kansas, on Friday, August 15, from 11 a.m. to 1 p.m. for a customer appreciation event. Dickey will give out 100 free autographed copies of his new cookbook, Mr. Dickey’s Barbecue Cookbook, just in time for Labor Day parties.
Dickey’s Barbecue Restaurant Inc. named Andy Abbajay its new chief operations officer. Employing multiple touch points, additional support layers, and a collaborative leadership style, Abbajay will lead the brand as it closes in on its 500th restaurant opening and the brand’s eventual international expansion.
Economic booms are nothing new to regional American economies. From the Gold Rush in California to the post–Industrial Age coal fields of Pennsylvania and West Virginia, history shows that workers and businesses have long rushed to parts of the country where valuable resources were discovered.
Now it’s North Dakota’s turn. The identification of a major oil field in the western part of the state led to a boom that’s created thousands of new jobs in the past five years. And businesses, including quick-service restaurant operators, are cashing in.
Marty Ballard and Jason Ellis have similar stories. They were both born in Mississippi and got their start at Pepsi in Tupelo. Following their time at Pepsi, they both went to work with the Little Caesars franchise. Ballard and Ellis will continue working together when they open their first Dickey’s Barbecue Pit in Tupelo on Thursday, July 24 at 11 a.m.
In an effort to help with local flood relief, all Dickey’s Barbecue Pit locations in the Twin Cities, Minneapolis–Saint Paul, area will be donating 5 percent of sales from Friday to Sunday to area flood relief. On Friday, July 11, from 11 a.m. to 1 p.m., chairman Roland Dickey will be at the Dickey’s Barbecue Pit in Plymouth handing out 100 free autographed copies of his new cookbook, Mr. Dickey’s Barbecue Cookbook. This location will also be awarding one lucky guest free barbecue for a year.
Dickey’s Barbecue Restaurants, Inc., is introducing a new line of proprietary potato chips with the motto “Eat chips. Help veterans.” A portion of the proceeds from the chips will go to Hope for the Brave, an organization focused on increasing services for veterans and their families as they transition from combat to civilian life.
Dickey’s Barbecue Restaurants, Inc. announced Christie Finley as the new chief brand officer. Finley will lead marketing initiatives for the expanding concept while aligning brand core values with aggressive business goals.
“Christie brings incredible vision, drive, and creativity to our growing brand,” says Roland Dickey, Jr., president and CEO of Dickey’s Barbecue Restaurants, Inc. “At a time when our company is experiencing tremendous development, Christie will be spearheading our marketing efforts to drive all aspects of the Dickey's Barbecue brand forward.”
Dickey’s Barbecue Restaurants Inc. announced Madison Jobe as the new vice president of franchise development. Jobe will lead the company’s expansion initiatives with more than 100 new locations already planned within the next year.