Dickey’s Barbecue Pit Introduces Full Bar Service
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Dickey’s Barbecue Pit Introduces Full Bar Service

Dallas, Oct. 27, 2021 // GLOBE NEWSWIRE // - Dickey’s Barbecue Pit is now offering full bar service and bar menu. The brand launched a completely revised Bar Program. The enhanced Bar Program now offers an extensive line of standard drinks, beers, and wines along with 7 new, exciting signature drinks that have special ties to the Dickey’s Brand and story.

The Barbecue concept is going back to its roots which were established in 1941 when a small barbecue stand sold barbecue sandwiches and ice-cold beer. The newly designed beverage ingredients give a nod to the Dickey family with Tres Generations Margarita - featuring Tres Generations Reposado with a nod to the third generation of Dickey’s family leadership that is celebrating its 80th anniversary!

“We started by looking at what people drink while making barbecue in their back yard. We discovered top of the list were cold beer, lemonade, sweet tea, moonshine, and whiskey. We used these staples to curate our bar menu” says Dan Timm, the Beverage Director for Dickey’s Barbecue Pit.

Some of the new beverages include:

  • Hickory Old Fashioned - bringing the smoke without fire to our bar guests.
  • Bourbon Cheery Fizz - featuring Balcones bourbon from Waco, TX.
  • Double Lemon Drop - crafted with homemade vodka lemonade.
  • Peach Tea - featuring Dickey’s famous Sweet Tea with peach whiskey.
  • Blackberry Lemonade - crowd favorite with a strong kick from blackberry moonshine.

Moving forward, all new Dickey’s Barbecue Pit owners and operators will have a full-service bar or beverage tub or cooler. Existing restaurants have the option to add bar service. David and Ashley Boisture are one of the longest standing Owner/Operators who are also the 5th grossing restaurant out of the nearly 600 Dickey’s locations located in Arlington, Texas. They just completed construction on a brand-new bar and outdoor patio. “We are celebrating our 20th Anniversary with Dickey’s Barbecue Pit and are happy to have this offering for our guests” says Boisture who added the bar to his existing location. “We are fortunate that we have a large space and we had an area that wasn’t being utilized so we built a bar that extends out to our new patio” adds Boisture who is now ready for prime patio season in Texas.

Boisture is just getting started with promoting his bar but says the incentive to be able to up his profit margins while encouraging guests to stay a while is what he and Ashley envision. Dan Timm worked on his beverage menu and Chef Phil created a bar menu that pairs well with the beverage flavor profiles.

Timm estimates that Owner Operators will see an increase of 10-15% in sales by selling alcohol. “People like to go in and sit and have a beverage then order their food, and order another drink while they wait” says Timm.

“We are happy for the Boistures who are longtime Owner/Operators who see the potential to increase profits while offering guests a chance to stay a while, watch a game, have fun on the patio while enjoying barbecue with new beverages” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. The company is helping all Owner/Operators with personalized bar menus, training and tech support for beverage service.

*Each beverage menu will vary by location, and many states will offer local beers and wines to give it a personalized experience while keeping it local.

SOURCE Dickey’s Barbecue Restaurants, Inc.

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