Roland Dickey Jr. Replaced His Father in the Quick Casual Industry
In 1941, Travis Dickey, a veteran of World War I, began Dickey’s Dallas, Texas barbecue. Travis, a very personable person, got interested in slow-smoked barbecue the same way he loved good conversation. That way, he made the barbecue chain the ideal outlet.
Travis would work on the original menu that entailed sodas, bottled milk, beer, potato chips, barbecue beans, pit hams, and beef brisket. He would prepare the substances while Ollie Dickey, his wife, served at the counter. For more than two decades, they jointly operated a small restaurant and raised Roland Dickey Jr. (their son) to have a similar barbecue passion.
In 1967 Travis Dickey died, but he left the town to mourn the great master. Although Roland Dickey Jr. wanted to pursue a law career, he joined T.D. after going to help their mother run the restaurant. Soon, he discovered that the hickory pit he grew up in was his real home. He began to develop his recipes to supplement the recipes introduced by his father. The popularity of these recipes led them to open more offices in the Dallas-Fort Worth metropolitan area.
By 1994, the brothers noticed the need for their signature meat and side dishes which are still growing. But they had reached the capacity to manage the number of locations and worked hard to create their first franchise, the franchise. Still operated by the original franchisee to this day, as the brand continues to be popular, they began to set foot in new areas and opened the first out-of-state branch in Denver, Colorado.
Like his dad, Roland Dickey Jr. wandered through the hickory business and even drove a company’s business van as his first auto. After graduating from university and accumulating many years of experience in other companies, he officially came into the family business and became the company’s CEO in 2006.
Roland Dickey Jr. is the business head of Dickey’s Bar BBQ Restaurants which his father, Travis Dickey Sr., started. Since serving as CEO, Roland Jr. has been responsible for franchising to increase the company’s total number of restaurants from 20 to more than 500, mainly in the United States.