In late March, Dickey’s Barbecue Pit opened in Vienna/Merrifield in Northern Virginia, the chain’s sixth location in Virginia. This comes on the heels of the opening of a unit on Tyrone Blvd. North near 22nd Ave. North in St. Petersburg in Florida a week earlier and units in Aurora in Colorado and Tracy in California earlier in the month. Keith Melvin is the General Manager and Franchise Partner of the Vienna restaurant, a street front unit in the Halstead Square mixed use project at Gallows Rd. and Lauren Elizabeth Lane and Jim Lewis is the local owner of the freestanding St. Petersburg location. Operating since 1941 and franchising since 1994, the Dallas, Texas-based family run slow smoked barbecue chain operates over 380 locations in 43 states features a large menu selection of signature meats, home style sides and tangy barbecue sauces. The restaurants offer a lunch, dinner, take-out and catering services. The fast casual family-friendly concept traditionally operates in 1800 to 2200 square foot freestanding building and in-line or end cap shopping center locations targeting markets with a minimum residential population of 30,000 people and an average household income of at least $60,000. In certain cases, the Dickey’s Barbecue Pit will locate in non-traditional sites such as airports, golf courses, food courts, etc.
CATEGORY: Quick Casual
Chain Name: Dickey’s Barbecue Pit
Company Name: Dickey’s Barbecue Restaurants Inc.
Street Address: 4514 Cole Ave., Suite 1015, Dallas, Texas 75205
Tel: 972/248-9899 & 866/340-6188 Fax: 972/248-8667
Email: Website: www.dickeys.com
Menu Specialty: Lunch, Dinner and takeout menu of slow smoked barbecue featuring signature meats, home style sides and barbecue sauces
Introduced: In 1941, Travis Dickey opened the first Dickey’s Barbecue Pit just north of downtown Dallas, Texas
No. of Locations: Over 380 restaurants in 43 states
Areas of Operation: United States
Types of Location: Freestanding and in-line or end cap locations in shopping centers. Non-traditional units in food courts, airports, golf courses, seasonal sites, etc.
BusinessType (corp., franchise, jv): Franchises
Size Req’d: 1800 to 2200 sq.ft.
Special Requirements (patio, drive-thru, etc): Minimum of 30,000 in trade area, Minimum daytime/business population of 15,000 in trade area, Average household income over $60,000 per year in trade area, convenient access, visibility, successful co-tenancy, passing vehicle traffic over 12,000 daily
Contact Name: Roland Dickey, Jr – President (rdickeyjr@dickeys.com)
Carlos Reyes - CFO
Brian Maupin – Chief Information Officer
Julie Shoptaugh – Chief Development Officer (jshoptaugh@dickeys.com)
Tim Sharp – Vice President, Operations
Richard Phillips – Vice President, Franchise Development
Michelle Frazier – Vice President, Accounting
Jeff Forrester – Vice President, Purchasing, Research & Development
Anthony Fedele – Senior Real Estate Manager (afedele@dickeys.com)
REAL ESTATE REPRESENTATIVES:
FRANCHISE REPRESENTATIVES:
PARENT COMPANY: Dickey’s Barbecue Restaurants Inc., Dallas, Texas
Related Chains:
Last Report: Restaurant & QSR Expansion Report #113 Last Update:
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