Dickey's Barbecue Pit Lays Plans For California Expansion

Country's Fastest Growing Barbecue Chain Adds Twenty-Three New Locations off the West Coast

July 11, 2011 // Franchising.com // (SAN JOSE, Calif.) Dickey's Barbecue Pit, the largest quick-serve barbecue chain in the country, will add twenty-three new locations to the California market over the next year.

"The Dickey's Barbecue presence is strong in California and we are thrilled about the opportunity to expand in this market," President of Dickey's Barbecue Restaurants, Inc. Roland Dickey, Jr. said.

There are currently eight locations operating in California, with 23 scheduled to open within the next nine months. San Jose, San Luis Obispo, Paso Robles and Arroyo Grande are the latest cities to reach franchise agreements in the state, establishing the brand in western California.

"This is an exciting time for Dickey's Barbecue Pit. Pit-smoked barbecue has national appeal and the rapid expansion on the West Coast solidifies that fact," Dickey said. "Everyone loves barbecue."

Texas-based Dickey's Barbecue Pit opened in 1941 and began franchising in 1994. Dickey's Barbecue Pit is well-known for their hot pit-smoked signature meats, complimentary ice cream and the big yellow cups.

Dickey's Barbecue Restaurants, Inc. plans to open over 40 more franchise locations across the nation in 2011, putting its year-end target at 200.

The preparation prior to opening a Dickey's franchise is extensive, ensuring that owner/operators are thoroughly prepared to hit the ground running.

"We have so many new owner/operators who are investing with us. With this economy, we are glad people trust us for success and we certainly don't take that for granted. Their victory is our victory and we don't plan on going anywhere but up," Dickey said.

The original Dallas location is still open for business and Dickey's Barbecue Pit is still owned and operated by the Dickey Family.

There are 156 locations in 35 states.

Even today, Dickey's still slow smokes all of their signature meats overnight in every restaurant.

Source: Dickey's Barbecue (www.dickeys.com)

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