Dickey’s Barbecue Pit Set to Sell Over 10,000 Racks of Ribs Father’s Day Weekend0
DALLAS, TX/June 14, 2017 (STLRestaurant.News) – The results are in: Dads want barbecue for their special day. Dickey’s Barbecue Pit continually experiences an increase in sales over Father’s Day weekend, showing that the authentic barbecue is near and dear to Dad’s heart. For instance, sales of Dickey’s fall-off-the-bone, St. Louis-Style Ribs increase 20 percent, equaling 10,000 racks of ribs sold this weekend.
To give Dad exactly what he wants this Father’s Day, Dickey’s Barbecue Pit is making it even easier to treat him to the gift of delicious barbecue. Whether it’s taking care of dinner or a present, Dickey’s has it covered. Customers can save $10 on the purchase of $50 or more worth of Dickey’s gift cards on Amazon. Additionally, for those planning a larger gathering, Dickey’s is offering 10% off catering by texting CATER to 65600.
“Father’s Day is a time to spend with family, and as a third generation family run business, we are all about family at Dickey’s,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Whether it’s treating Dad to a rack of ribs or a Dickey’s gift card, you can’t go wrong with the gift of delicious, authentic barbecue.”
About Dickey’s Barbecue Restaurants, Inc.
Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey. Today, all meats are still slow smoked on-site in each restaurant. The Dallas-based family-run barbecue franchise offers several slow-smoked meats and home style sides with ‘No B.S. (Bad Stuff)’ included. The fast-casual concept has expanded to nearly 600 locations in 44 states. In 2016, Dickey’s won first place on Fast Casual’s “Top 100 Movers and Shakers” list and in 2017 again won a top 10 on the list. Dickey’s Barbecue Pit has also been recognized by Entrepreneur Magazine, Franchise Times, and Nation’s Restaurant News.
News provided by Dickey’s Barbecue – Distributed by PR Newswire – Published by St. Louis Media, LLC d.b.a. STLRestaurant.News