RISE - Menu Monitor

Dickey's Barbecue Pit
Headquarters
7770 Forest Ln., Dallas, Texas 75230 USA
Tel: (214)691-5659 Fax: (214)691-6162
www.dickeys.com
Ownership: Private
Segment: Full Service BBQ
System Characteristics 2006 2005 2004
U.S. Systemwide Sales ($000) 152,500 118,300 77,500
Company-owned ($000) 10,200 9,300 7,500
Franchised ($000) 142,300 109,000 70,000
U.S. Number of Units 152 85 65
Company-owned 6 6 5
Franchised 146 79 60
International Sales ($000) 2,400 - -
International Units 3 1 -
Average Sales/Unit ($000) 1,280 1,391 1,275
Concept Positioning |
Dickey’s Barbecue Pit Restaurants operates fast-casual barbecue restaurants nationwide. Its format emphasizes counter
service, as well as a drive-thru service that accounts for about 40% of sales. Dickey’s Barbecue Pit boasts a family
atmosphere and prides itself on its secret family recipes. Its broad lunch and dinner menu includes eight smoked meats and
16 vegetable side dishes and appeals to a wide demographic of diners. Dickey’s Barbecue Restaurants Inc. is the parent
company of Dickey’s Barbecue Pit. All but a few units are franchised; approximately 4% of units are company owned. Dickey’s
Barbecue Pit Restaurants is a national chain with units in 29 states.
Units are primarily free-standing buildings or endcaps in urban and suburban locations. Prototypes typically average 3,000-
4,000 sq. ft. and seat approximately 140 patrons. Restaurants are bright and spacious with bold colors like reds and yellows.
The exterior presents a rustic look and often incorporates brick, worn wood and metal. The interior utilizes distressed wood
and antiques as décor.
Dickey’s dates to 1941, when grocer Travis Dickey opened his first Barbecue Pit in Dallas, serving barbecued beef, ham or
sausage on waxed paper. The modest single-room barbecue counter was virtually unchanged until 1967, when Dickey’s sons
Travis (T.D.) and Roland took over the business. They quickly expanded the concept through Dallas and northern Texas, and
also began to broaden the menu, which now incorporates a number of proprietary recipes, menu systems and technologies. In
1994 the two brothers decided to start franchising and the Dickey family continues to lead the business, which has become
one of the fastest growing Southern-style barbecue chains. Dickey’s is currently seeking franchisees to launch full-format
freestanding stores, co-branded units and locations in nontraditional sites such as airports, malls and food courts.
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