The Mantra That Helped Laura Rea Dickey’s Barbecue Restaurants Thrive

Laura Rea Dickey’s shows how those who set the standard can maintain their image while giving catering services to many. Dickey’s Barbecue Pit—the most recognizable name in barbecue in Texas is the quintessential example of a big-name chain successfully working in an industry dominated by regional and small family-owned restaurants. Laura Rea Dickey, “With a very special and unique hospitality background I’ve had opportunities to work with the best team.”

It’s almost in the morning at 2 o’clock, and Laura Rea Dickey Net Worth is racing to get ready for her Sunday, which includes cooking a million gallons of barbecue at four locations, dealing with four competitors, and updating her website. But there’s also a satisfaction feeling that comes with knowing that Dickey’s Barbecue Pit is indeed the top dog of its genre. Dickey’s brisket, beef ribs, sausage and turkey are renowned, and fans worldwide follow the chain’s fortunes through social media, Yelp, and Dickey’s own website and app.

Last week, Dickey’s announced that the 2017 franchise system sales topped $620 million, and Dickey’s now has more than 1,700 locations in the U.S. and Canada, with 600 more locations in development. The answer lies not in a local restaurant where Dickey was a dishwasher, or in the garage where she cooked for her husband and mother in their backyard. Dickey’s Big Apple Barbecue franchise started with Laura’s idea to create a specific menu, not a standard menu. “Back in 2000, when Dickey’s was doing a menu change, there was a group of corporate people who were more concerned with being the general contractors than with making good food,” she says.

Laura Rea Dickey has been a professional pit master since 2008, when she walked into a Texas Roadhouse in Bastrop, where she worked as the assistant manager. She walked into the owner’s office and introduced herself. “My philosophy has often been that we’re not in a one-horse town. We’re not in a one-mule town. There is a life out there,” she tells her colleague as they sit at her kitchen table in the back of her house in Carthage, Texas, in the middle of corn and soybean fields.

Laura Rea Dickey used to raise horses. She’d take one to her mom’s house every summer in Allen, Texas, and while she was away, the horses would graze on her farm. When the horses moved to the next owner, her mom let them loose, since they were part of her family. They roamed into the high country around Allen, where Rea Dickey lives. Click here for more information.


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