Dickey’s Barbecue Pit

About Dickey’s Barbecue Pit

Dickey’s Barbecue Pit was founded by Travis Dickey in Dallas, Texas, in 1941. The family-owned business has grown from a single barbecue restaurant into an international franchise specialising in authentic Texas-style food. Its menu centres on meats smoked over hickory wood, including brisket, ribs, chicken and sausage, alongside traditional sides, sauces and catering options. The brand’s website currently reports 376 Dickey’s Barbecue Pit locations, with restaurants operating across the United States and selected international markets. In February 2024, Dickey’s announced an agreement to expand into Manchester, although an operating UK restaurant has not been confirmed. Franchisees receive assistance with site selection, restaurant development, training, marketing and ongoing operations. Opportunities include traditional restaurants and selected alternative formats, subject to market availability and approval.

Why franchise with Dickey’s Barbecue Pit

• ✓Build on a Texas barbecue brand founded in 1941, with decades of restaurant operating experience.
• ✓Offer slow-smoked brisket, ribs, chicken and traditional barbecue sides using established recipes.
• ✓Explore restaurant and alternative service formats, subject to location and market approval.
• ✓Receive assistance with site selection, lease considerations and restaurant construction.
• ✓Access classroom and hands-on training through the brand’s Barbecue University programme.
• ✓Benefit from grand-opening guidance, marketing resources and ongoing operational support.

Investment breakdown

Minimum investment	$268,766
Maximum investment	$476,457
Franchise fee	$30,000
Management service fee	6% of net sales
Marketing contribution	Up to 4% of net sales
Agreement term	On request

What's expected of a franchisee

Property requirements

Dickey’s operates traditional barbecue restaurants and has experience with alternative formats, including virtual kitchens and non-traditional locations. The franchise team assists candidates with site selection, lease comparison and negotiation, followed by construction oversight. Restaurants require suitable facilities for preparing and smoking meats, serving customers and managing takeaway or catering orders. The brand does not publish confirmed UK minimum floor areas, frontage requirements or property specifications.

Training and support

Dickey’s supports franchisees through the restaurant development process, from initial approval to opening. Its Barbecue University programme includes two weeks of classroom-style instruction and two weeks of practical training in an operating restaurant. Franchisees also receive assistance with site selection, construction, recruitment and grand-opening preparation. Field marketing and operations personnel provide guidance at launch, with ongoing support available after the restaurant begins trading.

Operational requirements

Franchisees operate restaurants using Dickey’s recipes, preparation methods and operating standards. The concept centres on slow-smoked barbecue meats, traditional sides, customer service, takeaway and catering. Operators must recruit and manage staff, maintain food safety and quality, and oversee daily restaurant performance. The franchise model places emphasis on hands-on leadership and community engagement. UK-specific staffing levels, opening hours and equipment requirements have not been disclosed.

Experience required

Dickey’s seeks engaged, entrepreneurial franchisees with strong leadership and management skills. Its ideal operators are actively involved in their restaurants, support their teams and build relationships within the local community. The published US financial qualifications include at least $100,000 in liquid capital and $450,000 in net worth. Previous restaurant experience is not explicitly stated as mandatory on the qualifications page. International applicants should confirm additional market-specific requirements.

Territory availability

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