Dallas — Dickey’s Barbecue Pit is expanding its franchise opportunities to feature another non-traditional franchise model: virtual kitchens.
The barbecue franchise has executed area development agreements to bring more of Dickey’s slow-smoked, Texas-style barbecue to Chicago, Houston and Orlando, as well as make its debut in Providence, R.I. All locations will serve guests via delivery through a virtual kitchen facility.
The virtual kitchen model allows restaurants to maximize delivery coverage without the upfront investment that a traditional brick-and-mortar location requires. Because the facility includes a kitchen for restaurants to prepare foods, the only equipment needed to operate a Dickey’s location is a smoker and a warming cabinet. Virtual kitchens handle food delivery and have additional staff at the facility, so the barbecue brand will only need to employ a limited number of team members. In addition to virtual kitchens meeting lower labor costs, they also offer a fast track to opening, with a location able to begin serving in just one month.
“Virtual kitchens are a unique franchising opportunity that gives us a new and innovative way to capitalize on consumer trends at a low cost,” says Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Delivery is a rapidly growing channel in our industry right now, and we believe it will continue to be a preference for guests post-pandemic.”
Dickey’s Barbecue Restaurants, Inc., the world’s largest barbecue concept, was founded in 1941 by Travis Dickey. The Dallas-based concept has expanded worldwide with two international locations in the UAE and operates over 500 locations in 44 states. For more information, visit www.dickeys.com.
SOURCE: Dickey’s Barbecue Restaurants, Inc.