• A Journey Into Contemporary Food and Education at The Field Museum

  • Blue Heron Café, Storage, Dining Rooms & Central Kitchen at Vicar’s Landing Continuing Care Retirement Community in Ponte Vedra Beach, Fla.

  • The Fresh Face of Corporate Dining

  • DSR of the Month, September 2014: Troy Little, Contract and Design Specialist Rapids Wholesale Equipment Co., Marion, Iowa

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

Meaningful Value: Innovation and Information Sharing

W hen the economy tanked seven years ago, innovation became the panacea that was going to cure everyone's fiscal ills. Business leaders and politicians tripped over each other in a race to the microphone to let everyone know they were ready to lead the charge toward innovation, which ultimately would spark the economic growth the U.S. so desperately needed to break free from its economic tailspin.

Read more...

jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

Read more...

jStiegler
Jerry Stiegler

Fast-Casual Juggernaut Might Be Stuttering, Problems Face Single-Item Restaurants and More

New data from Technomic suggests fast-casual restaurants may face some challenges, July housing stats are mostly positive, some observers have a negative view of one-item restaurants, and a whole lot more.

Read more...

Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

Read more...

Highlights

Chain Innovators: Dickey’s Barbecue Pit

Dickey's Barbecue Pit is getting bigger in part by going smaller. With the format sights set on becoming the largest barbecue chain in the country (it's already the largest quick-service barbecue chain), Dickey's has kicked off an aggressive expansion drive with a smaller, more streamlined prototype.

Dickeys Barbecue PitWhile the format is scalable for conversion of existing larger units, the sweet spot for new units is 1,800 sq. ft. — down from 3,000 to 4,000 sq. ft. In addition, except for a couple of proprietary items, the chain ditched its former specs for new, customized equipment packages that typically ran up to $200,000 in favor of more practical off-the-shelf units, including some used ones. Such changes have brought unit opening costs down to a third of what they were just a couple of years ago, says Daniel Sibly, director of construction.

Sibly describes the new Dickey's as the result of a "perfect storm" of factors. The financial crisis was an obvious catalyst, but at the time the chain was already in the process of reevaluating every aspect of its business with an eye toward gaining efficiencies and cutting costs. "In addition to re-thinking our equipment, we decided to focus in hard on our original simple service model. So all three of these areas — size, equipment and service model — came together beautifully in our new prototype to help us lower costs, be more efficient, serve our guests quicker and let franchisees get in the stores more cheaply. Many can now self-finance and use landlord incentives to greatly off-set their opening costs."

And they're doing just that. Jumping on spaces vacated during the recession by limited service sandwich and coffee chains, Dickey's this year should pass the 200-unit mark —securing its barbecue segment dominance.

Fast Facts:

  • Year founded: 1941
  • Headquarters: Dallas
  • Menu specialties: Hickory-smoked meats and home-style sides
  • Service model: Fast-casual, drive through
  • Units: 147 (82 percent franchised)
  • 2010 sales: $120 million
  • 2010 growth: Revenue increased by 6 percent and 33 units were added
  • Projected 2011 growth: 65 new units
  • Key expansion markets: North Carolina, California, Texas, Minnesota
  • Typical location: In-line or end cap unit with drive-through
  • Average unit size: 1,800 sq. ft.
  • Average kitchen space: 720 sq. ft.
  • Average check: $9.74
  • Total equipment investment per unit: $25,000–$75,000
  • Total unit cost: $58,101–$393,521

Key Players

  • President: Roland Dickey Jr.
  • Director of Franchise Development: Richard Phillips
  • Director of Construction: Daniel Sibly
  • Senior Director of Operations & Area Development: Tim Sharp
  • Vice President of Operations: Corby Cronin
  • Food Distributor: Sysco Corp.
  • Key Consultant: ID Studio 4
Related Articles

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2015 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience