Industry News | April 14, 2016

Dickey's Doubles Oregon Footprint

image used with permission.

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.

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.”

Saperstein says that there is a growing demand for authentic, Texas-style barbecue. The Portland community has wholeheartedly embraced Dickey’s quality meats, which are slow-smoked in every location, every day. Although barbecue is not typically associated with health-conscious foods that Oregonians are known to enjoy, Dickey’s Barbecue Pit prides itself on its recipes, which were developed with health in mind. For example, Dickey’s s smoked sausages are made without nitrates and nitrites, and the barbecue brand uses gluten-free spice rubs to enhance the smoky Texas flavors of each cut of meat.                          

“Dickey’s is growing rapidly throughout the Pacific Northwest,” says Roland Dickey Jr., CEO of Dickey’s Barbecue Restaurants Inc. “We congratulate Todd Saperstein on doubling our brand presence in Oregon.”            

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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