Dickey's Barbecue Pit prides itself on authenticity, innovation and barbecue sauce, one store at a time. With roots in Dallas, Travis Dickey set out to perfect Texas-style barbecue.
In 1941, Travis Dickey opened the first Dickey's Barbecue Pit in Dallas, Texas. Space on the restaurant's sign was rented out to help pay the start-up costs for the restaurant and the menu was limited to beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk and sodas.
Brothers Roland Dickey and T.D. Dickey, Jr. took over the business in 1967, continuing their father's legacy of quality, hickory-smoked signature meats. Under the direction of Roland and T.D., Dickey's Barbecue Pit expanded throughout the Dallas/Fort Worth area and became a staple in North Texas culture.
Franchising began in 1994 to overwhelming success, maintaining quality and consistency, while carefully pushing growth. Roland Dickey, Jr. became President of the company in 2006, continuing the family tradition
Dickey's believes that the success of a franchise depends on quality food, recruiting the right owner-operators and providing an in-depth support system. The initial stage of franchise support begins at Barbecue U, an intense, three-week training session where owner-operators learn how to run the restaurant from open to close.
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