Definitions

barbecue pit

Dickey's Barbecue Pit

Dickey's Barbecue Pit is a fast-casual barbecue restaurant that first opened in Texas in 1941 by Travis Dickey, Sr. The original, one-room location was founded with the single goal: "Serve the best tastin' barbecue imaginable, just the way people like it. And don't make 'em wait too long to get it." Dickey's hickory-smokes their signature meats overnight in a pit in each location, offering beef brisket, pulled pork, polish sausage and more. A full line of fresh sides are available, including cole slaw, barbecue beans, potato salad and french fries.

Today, Dickey's is in a period of aggressive franchise growth, with 160+ locations operating in Colorado, Delaware, Iowa, Idaho, Missouri, Mississippi, North Carolina, Nebraska, New Mexico, Ohio, Tennessee, Texas and Virginia and soon in Arizona, California, Florida, Georgia, Kansas, Maryland, Michigan, Minnesota, Nevada, New York, Pennsylvania, South Carolina and Wisconsin. It is a largely franchised restaurant chain, with 6 corporate-owned locations open for business.

The site selection process is aimed towards in-line or end-cap locations in shopping centers with strong residential and business populations and successful co-tenancy. Five proprietary revenue streams comprise the business: lunch, night and weekend meals, home meal replacement, catering and delivery and limited-time/seasonal offers.

History

In 1967, Travis' sons Travis, Jr. (known as TD) and Roland took over Dickey's Barbecue Pit, expanding menu items and locations. In 2006, Roland Dickey, Jr. (the third generation of the Dickey family) assumed the title of President of the privately-held, family-owned company.

External links

Search another word or see barbecue piton Dictionary | Thesaurus |Spanish
Copyright © 2014 Dictionary.com, LLC. All rights reserved.
  • Please Login or Sign Up to use the Recent Searches feature