The original Dickey’s was opened in Dallas in 1941 and we’re still serving barbecue from there today. Probably because T.D. Dickey started with a simple goal – “Serve the best tastin’ barbecue imaginable, just the way people like it. And don’t make ‘em wait too long to get it.”

And that’s still the way we do things, more than 60 years later.

Today, there are Dickey’s Barbecue Pits all over the US. We’ve added to the menu, and you can even buy our sauce by the bottle. But through it all, we've remained a family business because operating any other way wouldn't be true to who we are.

T.D. Dickey’s two sons - T.D. Dickey, Jr. and Roland Dickey – worked to grow the business from one store to a small chain of family-owned restaurants by the early 70’s. And they're still involved today.

In fact their commitment to quality continues with the third generation. Roland Dickey, Jr. is now president of Dickey's and with his team has doubled the size of the company in just eight years. But one thing has remained the same since day one - our barbecue is slow cooked and served fast - at every restaurant. Every day.

Dickey's Restaurants have evolved over the years. We're not the old smoke-blackened, smelly, greasy hole-in-the-wall place you might associate with barbecue stands. On the other hand, we're not an expensive, white tablecloth restaurant, either. The Dickey's restaurant concept is clean, bright spacious, inviting, and well planned. Our freestanding prototype is about 3,000 square feet. We look at end caps and conversions on a case-by-case basis.

Of course, our franchise owners are growing in "specialized" locations, too, such as in food courts in malls; co-branding with other nationally known franchises; operating in airport locations and other sites that don't fit our traditional designs. We're helping them every step of the way.

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Lip Smackin’ Numbers
Dickey’s currently has more than 75 restaurants, recently expanding into the United Kingdom. Our growth over the past ten years relies on the success of each and every store. It's why our focus is quality – quality food, quality service, quality operations – from each and every restaurant. Restaurant profitability is the driving force behind many of our facility design and engineering initiatives. Our franchisees benefit from a team that researches ways of reducing initial investment. From new restaurant layouts to higher-efficiency equipment, we're developing different methods to deliver higher capacity and return on investment. But even as we evolve these details – we don’t change our core commitment to quality and service.

Finger Lickin’ Customers
We know our core brisket lovin’ customers. And, more importantly, we know how to communicate to them in a way that resonates. And, to appeal to a broader customer base, we also offer a variety of food options, such as home-style sides, salads, family packs, desserts and more. And we continue to develop new and exciting products to further expand our loyal customers.

Rib Ticklin’ Locations
Our goal isn't to put restaurants everywhere. Our goal is to put them where we think they will succeed. Our development team uses the best tools available to help you choose a site with the highest possible potential. Using market analysis and site evaluation techniques we’ve honed since 1941, we gather the valuable data needed for proper site selection. When we throw your knowledge of the local community into the mix, you are fully armed with all the tools to select a site that meets your specific needs.

Knee Slappin’ Partners
We're very selective about who we choose to join the Dickey’s family. Whether it's a franchisee or employee, we select only the best of the best. Once you're part of the family, you'll receive world-class training that fully prepares you for the road ahead as well as marketing and operation support.

Foot Stompin’ Support
There's much more to operating a successful Dickey’s restaurant than serving food. Our franchise training will provide you with the skills to help build a successful business in today's competitive marketplace. We offer training that covers a broad range of technical and managerial skills. And we offer marketing guidance that is first-class. Our marketing team turns innovative ideas into winning programs that resonate with our customers. And they keep our brand strong, consistent and meaningful from store to store.

Great Tastin’ Service
It's our mission to ensure that a each and every Dickey’s customer receives truly outstanding service whether they visit a restaurant in Dallas, Denver or Dover. Our operations team will work directly with you to ensure that you're operating at the highest level ... and living up to the Dickey’s name.That's why the back of each and every Dickey's Big Yellow Cup reads: