Dickey’s Barbecue Pit is branching out from its traditional barbecue food offerings. The fast casual chain has expanded its menu options from the meats by the ½ pound, sandwiches, Homestyle sides, salads and bakers with a new specialty taco program, where a different taco will be offered monthly.
Starting last week, the brand is now serving the Sriracha Chicken Butcher Tacos described as a “sweet and spicy summer treat” in a recent press release.
A New Taco Every Month Until October
Dickey’s isn’t new to the taco game either, the brand previously served the popular pulled pork taco. Its newest taco is also gluten free and it is stuffed with Dickey’s signature smoked chicken, which is topped with spicy Sriracha and creamy coleslaw into two corn tortillas. It will be available for a limited time, until the end of July.
August’s taco is The Cuban, which is a taco stacked with sausage and pulled pork, cheddar cheese, pickles and tangy mustard. September’s taco is the Buffalo & Bleu taco, featuring sliced chicken breast, romaine lettuce, topped with spicy buffalo sauce and bleu cheese crumbles.
Like several of the popular Mexican fast casuals, Dickey’s will be offering a meal deal including three tacos, a Homestyle side and a fountain drink for $8.50 or two tacos for $3.
"After receiving overwhelmingly positive feedback on our pulled pork taco LTO, Dickey's Barbecue Pit will now offer a specialty taco each month until October," said Roland Dickey, Jr., CEO of Dickey's Barbecue Restaurants, Inc in a press release. "Dickey's saw great interest and an increase in sales as a result of our previous limited time offer, and we look forward to offering this new take on barbecue at all our locations system-wide."
Fast Casual Barbecue on the Rise
With 550 stores in 43 states, Dickey’s Barbecue Pit continues to grow across the nation. The Dallas-based chain has seen a 19% year over year growth rate.
Besides the focus on tasty comfort food, the brand has created a restaurant model that is cost-effective. Dickey’s introduced the new more efficient store prototype at the end of last year. The kitchen equipment was revamped, specifically the fryers, ovens and ranges were removed. The smokers remained, but the chain switched fuel from wood to pellets due to the wood’s consistent increase in price. Removing the fryers also shortened service time.
The restaurant also took the approach of less is more with its menu by streamlining it making it more lean.
As for design, interestingly enough the brand removed the communal table and replaced it with four-tops. Dickey’s has found that guest prefer to sit at individual tables.
Although fast casual barbecue is on the rise, there are not as many players in the game as some of the other fast casual segments. Dickey’s is leading the way with the most stores, Mission Bbq is also growing quickly and plans to have 40 stores by 2018. Outside of fast casual, there are some more competition from barbecue concepts– including Famous Dave’s and Smokey Bones. But these both have less than half the stores of Dickey’s.