Dickey’s Barbecue Responds to Media Bias, Reinforces Franchise Success and Family-Owned Legacy

Dickey’s Barbecue Pit Defends Brand Legacy and Franchise Success Amidst Media  Scrutiny 

As the world's largest barbecue franchise, Dickey’s Barbecue Pit is setting the record  straight following what it describes as misrepresentative coverage by The New York  Times. The Texas-born, family-owned restaurant brand is highlighting decades of  franchisee success, emphasizing transparent business practices, and defending the  reputation built since its founding in 1941. 

Recent news stories have painted contrasting pictures of the iconic barbecue brand.  While The New York Times has come under criticism for its portrayal of the franchise  system, other journalists—such as Glenda Vosburgh—have been commended by  Dickey’s leadership for offering balanced, research-driven reporting. Vosburgh’s article,  “Sizzling Dispute: Dickey’s Fires Back at Franchisee Misrepresentation and New York  Times Coverage,” presents franchisee interviews, operational data, and industry  context absent from the Times’ version. 

“The restaurant business is hard. Our brand and our franchisees deserve fair  coverage,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc.  “Fortunately, there are media professionals asking real questions and pursuing stories  based on facts—not pre-set agendas.” 

A Family-Owned Franchise with Over 80 Years of History 

Founded in 1941, Dickey’s Barbecue Restaurants, Inc. has grown to include more  than 375 Dickey’s Barbecue Pit locations, and over 866 restaurants across eight  distinct concepts in the U.S. and internationally. The brand's success is rooted in  authenticity, family values, and the hard work of local franchisees serving Legit. Texas.  Barbecue.™ slow-smoked over hickory wood. 

“We’ve been family-owned and operated for over eight decades,” added Roland  Dickey, Jr., CEO of Dickey’s Capital Group. “Our franchisees are the heartbeat of our 

legacy. These are entrepreneurs investing their time, money, and passion to build  successful, community-rooted businesses.” 

Franchisees Speak Out in Support of the Brand 

Among those offering support is franchisee Scott Carlton, who shared his positive  experience: 

“Dickey’s was my first franchise, and it’s been incredibly rewarding,” Carlton said. “The  brand’s structure and support system allow me to focus on great food and guest  service.” 

Many franchisees interviewed in Vosburgh’s article noted they were never contacted by  The New York Times for comment. Dickey’s emphasizes that accurate reporting should  reflect diverse experiences within the franchise network. 

The Pillars of Franchise Success 

Dickey’s leadership reinforces that success in franchising—like any business—requires  commitment and effort. Laura Rea Dickey outlined three core pillars: 

1. Engagement 

2. Operational Discipline (know your numbers and follow the model) 3. Reinvestment (in people, community, and the business) 

“We’re upfront with every potential franchisee,” she added. “This isn’t a guarantee of  success. It’s a blueprint, and it works when people work it.” 

A Track Record of Industry Recognition 

Despite recent critiques, Dickey’s Barbecue continues to be recognized among top  restaurant brands. Accolades include: 

• Newsweek’s “America’s Favorite Restaurant Chains” 

• USA Today’s Readers’ Choice Awards 

• Fast Casual’s “Top 100 Movers and Shakers” (Top 20 in 4 of the last 5 years) • Entrepreneur’s Top 500 Franchise List

The brand has also earned coverage from Forbes, Franchise Times, The Wall Street  Journal, Fox News, and People Magazine. 

Moving Forward: Transparency, Growth, and Opportunity 

With over 800 restaurants across various markets, Dickey’s remains focused on  franchise growth and maintaining strong relationships with owner-operators. The  company encourages prospective franchisees to do their research, ask hard questions,  and speak directly with existing operators to understand the real opportunity behind  owning a Dickey’s Barbecue Pit franchise. 

“Our business is barbecue—and we’re great at what we do,” said Laura Rea Dickey.  “We welcome real questions and informed reporting. But biased narratives don’t pass  the smell test.” 

Learn More About Franchise Opportunities 

Explore how to join the Dickey’s legacy and bring authentic Texas barbecue to your  community. Visit https://franchise.dickeys.com/. 

About Dickey’s Barbecue Restaurants, Inc. 

Dickey’s Barbecue Pit is a third-generation, family-owned restaurant brand founded in  Dallas, Texas. Committed to authentic slow-smoked barbecue, Dickey’s has grown to  become the largest barbecue franchise in the world, serving guests across the U.S. and  beyond with hickory wood-smoked meats and homestyle sides.