Dickey’s Barbecue Expands with Ghost Kitchens
Dickey’s Barbecue Pit, the nation’s largest barbecue brand, is redefining convenience dining with the expansion of ghost kitchens across key markets.
Blending Tradition with Innovation
For more than 80 years, Dickey’s Barbecue Pit has been synonymous with slow smoked Texas barbecue. Founded in Dallas in 1941, the brand has grown into the largest barbecue franchise in the world. While the heart of Dickey’s remains rooted in hickory smoked brisket, ribs, sausage, and classic homestyle sides, the company is proving that tradition and innovation can thrive side by side.
The latest step in that evolution is the strategic push into ghost kitchens. These delivery focused kitchens allow Dickey’s to expand into new urban markets without the same real estate footprint as a traditional brick and mortar restaurant.
Meeting Guests Where They Are
“Ghost kitchens allow us to meet guests where they are,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Consumers today want convenience without compromising quality. This model expands our reach and delivers the same slow smoked flavor people love from Dickey’s, while reducing the barriers to entry for our operators.”
By adapting to the modern demand for off premise dining, Dickey’s is able to reach more guests who prefer delivery or takeout while maintaining the authenticity of its Texas style barbecue.
A Growth Strategy for the Future
The expansion into ghost kitchens is part of a larger growth strategy that includes traditional dine in restaurants, nontraditional venues like airports and stadiums, and continued international expansion. Ghost kitchens offer franchisees a lower cost entry point while positioning Dickey’s in densely populated areas where delivery demand is high.
Roland Dickey, Jr., CEO of Dickey’s Capital Group, sees ghost kitchens as a powerful accelerator. “We are committed to building a barbecue brand that is both timeless and forward thinking. Ghost kitchens give us a powerful tool to enter high demand markets faster, adapt to changing consumer habits, and create opportunities for franchisees who want lower overhead and higher flexibility.”
Expanding Nationwide and Beyond
Dickey’s ghost kitchen strategy has already led to rapid expansion in major metropolitan areas including Los Angeles, Chicago, and New York City. With additional growth planned in 2025 and beyond, the company aims to introduce its authentic barbecue to even more communities both in the United States and internationally.
“Whether it is a family gathering, a quick lunch, or a late night craving, Dickey’s ghost kitchens make it easier than ever to enjoy authentic Texas barbecue,” added Laura Rea Dickey.
Why Ghost Kitchens Work for Dickey’s
The rise of ghost kitchens across the restaurant industry has been fueled by consumer demand for speed, convenience, and delivery friendly dining. For Dickey’s, this approach perfectly complements its menu, which travels well and is popular with both individual and group orders. Families can order brisket by the pound, racks of ribs, or signature sides with ease, knowing they are receiving the same quality and flavor that has made Dickey’s a household name for generations.
Looking Ahead
As the dining landscape continues to evolve, Dickey’s Barbecue Pit remains committed to its mission of sharing authentic Texas barbecue with the world. Ghost kitchens are not a departure from tradition but an extension of it, ensuring that slow smoked meats and southern hospitality remain accessible in the age of digital ordering and convenience dining.
For barbecue lovers everywhere, the future looks smokin’ good.