Dickey’s Barbecue Pit serves drool worthy classics

A real success story from America is Dickey’s Barbecue Pit. Veteran of World War One Travis Dickey founded the first Dickey’s Barbecue Pit in Dallas, Texas, in 1941. Dickey was a real Texas character who was endowed with the ability to gab and a passion for real, slow-smoked barbeque. Dickey’s Barbecue Pit was initially a true family business, with Travis managing the block and Miss Ollie Dickey manning the sandwich counter. The restaurant’s restricted menu included of beef brisket, pit hams, barbecue beans, potato chips, beer, bottled milk, and sodas. Space on the restaurant sign was rented out to assist cover the start-up costs for the business.

In 1967, brothers Roland and T.D. Dickey took over the company, carrying on their father’s tradition of producing premium, hickory-smoked trademark meats. Dickey’s Barbecue Pit developed throughout the Dallas-Fort Worth metro region under the Dickey brothers’ leadership, and it quickly gained notoriety throughout Texas for its delectable hickory-smoked barbecue, well-attended catered events, and recognizable Big Yellow Cups. After devoted customers and barbecue enthusiasts sought more locations, franchising started in 1994. Loyal customers are what keep Dickey’s prospering in every neighborhood today, when company has more than 550 outlets spread over 44 states.

From the original site of Travis Dickey, the company has come a long way. However, certain things remain the same. All meats are still slowly smoked on-site at Dickey’s Barbecue Pit, just as they were in 1941.

To get to know who are the industry key players, visit our Interview of the Week page.

To stay updated, visit our Franchise News section.

To learn more, visit our Franchising Tips section.