Indio, Calif. — Dickey’s Barbecue Pit plans to open its 100th California location and has begun rolling out new eco-friendly initiatives. Dickey’s already has more than 530 locations in 43 states. After Texas, the state of California has the most Dickey’s locations with new stores opening every week across the state.
Owner/operators Michael and Margarita Tucker currently own the Dickey’s Barbecue Pit location in La Quinta and have signed a development agreement to open three more stores in Indio, Moreno Valley and Redlands in 2016.
“Dickey’s experienced rapid growth from 2015 to 2016, and much of that growth took place throughout the West Coast,” says Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc.
Regarding its new eco-friendly plans, Dickey’s Barbecue Pit is launching new products system-wide that will not only reduce its carbon footprint but generate more opportunities for profitability for owner/operators. New greener products include paper products, clamshell takeout containers and wood pellets as well as the elimination of foam products. Eco-friendly catering plates are also in the works and are planned to debut by May 2016.
Dickey’s new paper towels not only replace current back-of-house paper products, but will also replace front-of-house napkins. These unbleached towels are made from 40% post-consumer recycled fiber and exceed EPA guidelines. New toilet paper also exceeds EPA guidelines, made from 25% post-consumer recycled fiber and meets the Green Seal standard by using less water and no chlorine during processing. Dickey’s is also using butcher paper for dine-in service, which is made of natural unbleached craft paper and is fully recyclable.
New clamshell takeout containers are made of 100% sugarcane, which is fully compostable and fully recyclable. They are lined with wax, which gives the containers the sturdiness needed for takeout but also allow them to be fully eco-friendly. A new three-compartment catering plate made of sugarcane is also in the works to replace foam plates.
“We are proud to roll out these green improvements to current products,” says Tamala Fowler, vice president of purchasing and R&D. “Positive feedback from owner/operators and guests inspire us to continue moving toward more sustainability initiatives and eco-friendly practices.”
Dickey’s also rolled out its proprietary blend of wood pellets to be used in smokers last October with the debut of its newly redesigned store concept. The wood pellets are made of a blend of hickory, cherry and other flavorful woods, and use 80% less wood use than a traditional pit smoker, drastically reducing the carbon footprint.
Dickey’s Barbecue Restaurants, Inc. was founded in 1941 by Travis Dickey. For more information, visit www.dickeys.com.
SOURCE: Dickey’s Barbecue Restuarants, Inc.