A recent feature story is putting a spotlight on the dedicated owner-operators behind Dickey's Barbecue Pit, countering recent negative narratives by showcasing the hard work, resilience, and community spirit that fuel success across the nation's largest barbecue franchise. The article, "More Than Brisket: Hard Work and Community Fuel Dickey’s Barbecue Franchisee Success Stories," shares candid insights from a diverse group of entrepreneurs who are thriving by embracing the brand's proven model and making it their own.

The piece highlights that success in the competitive restaurant industry requires more than just a well-known name; it demands a hands-on approach and a deep commitment to quality and community. This sentiment is echoed by the franchisees themselves, who come from a variety of professional backgrounds.

Diverse Voices, Shared Commitment

The article features several owner-operators who exemplify the brand's spirit:

• Gary Mulligan, a Navy veteran and former nuclear physicist in New Jersey, successfully transitioned his skills in precision and detail to the art of barbecue. "My experience in nuclear chemistry taught me the importance of precision, focus, and following guidelines," Mulligan stated. He emphasizes community involvement, from feeding first responders during wildfires to hosting an annual car show that draws huge crowds. "It’s doing the right thing, being part of the community."
• Dennis Dacheux Sr., a former Air Force pilot with a decade of experience as a Dickey's franchisee in Pennsylvania, stressed the importance of realistic expectations and partnership. "Is Dickey’s perfect? Absolutely not. But that’s everything. Nothing’s perfect," Dacheux said. "If I really had a problem with anything, I could probably call Roland (Dickey Jr.) and get a callback within a few hours... I doubt there’s really an owner-operator who needed and asked for help who didn’t get it."
• Biraj Patel, a Culinary Institute of America graduate running a successful franchise in Egg Harbor Township, NJ, leverages his industry expertise. While acknowledging the complexities of the business, Patel noted, "I knew exactly what I was getting into. They’ve been behind me the whole way." He also highlighted the flexibility Dickey's offers, allowing him to add items like brisket tacos and chicken salads to cater to local tastes.

Partnership and Support in a Tough Industry

Laura Rea Dickey, CEO of Dickey's Barbecue Restaurants, Inc., addressed the challenges head-on, stating that the barbecue business is demanding and requires a hands-on owner. "You need the time and disposition to become a good pit master. You can’t delegate that responsibility," she said. "We’re partners with our owner-operators, which is why we invest heavily in training through our Barbecue University and stay actively involved; we want our partners to succeed."

The franchisees acknowledged common industry hurdles, such as marketing and vendor logistics, but framed them as manageable parts of the business. Dacheux, who previously worked for McDonald's, noted, "There are always issues with vendors. But that’s the same with McDonald’s and all the others... what’s important is how you handle them."

In response to marketing challenges, Laura Rea Dickey explained the company's approach. "The landscape is changing constantly. Marketing has become increasingly fragmented. We focus on what individual franchises need most. We handle digital and social because that’s universal... and we continually work to improve that."

Ultimately, the article portrays a story of mutual respect and partnership. The franchisees' success is built on their personal drive, amplified by a system that provides the recipes, brand recognition, and operational support necessary to thrive. As Gary Mulligan concluded, "The support from Dickey’s corporate team has been incredible. The sense of family and community within the brand is truly special."

About Dickey’s Barbecue Restaurants, Inc.

Founded in 1941 by the Dickey family, Dickey's Barbecue Restaurants, Inc. is the world’s largest barbecue concept and continues as a third-generation family-run business. For more than 80 years, Dickey’s Barbecue Pit has served millions with its signature Legit. Texas. Barbecue.™ Slow-smoked over hickory wood-burning pits, Dickey’s barbecued meats are paired with a variety of Southern sides. Committed to authentic barbecue, Dickey’s never takes shortcuts — because real barbecue can’t be rushed.

With more than 866 restaurants across eight concepts in the U.S. and several countries, Dickey’s Barbecue Franchise and Dickey’s Restaurant Brands continue to grow under the leadership of Roland Dickey Jr., CEO of Dickey’s Capital Group, and Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.

Dickey’s has been recognized on Newsweek’s 2022 "America’s Favorite Restaurant Chains" list, Nation’s Restaurant News 2024 top fast-casual brands for value, and USA Today’s 2021 Readers’ Choice Awards. The brand has also ranked in the Top 20 of Fast Casual’s “Top 100 Movers and Shakers” for four of the past five years. Additional accolades include Entrepreneur’s Top 500 Franchise and Hospitality Technology’s Industry Heroes list. The brand has been featured by Fox News, Forbes, Franchise Times, The Wall Street Journal, and People Magazine.

For more information, visit www.dickeys.com. For franchise opportunities, visit www.dickeysfranchise.com.

View source version on businesswire.com: https://www.businesswire.com/news/home/20250812218125/en/