DICKEY’S Franchise Graveyard

Dickey’s Barbecue Pit franchise sellers do a masterful job hiding the massive store failures.  Instead of closing failed and unviable stores, the Dickey’s “retention” team keeps passing them on to new owners.  And General Counsel Christine Johnson and her frat boy legal team work hard to bully former owners into keeping silent.  Yet angry and distraught owners often send warnings from the grave to warn the living about the true nature of the money pit that is the Dickey’s Barbecue franchise.

(UnhappyFranchisee.Com)  Considering investing in a Dickey’s Barbecue Pit franchise?

Former owners who stood right where your standing right now have a message for you:

ABANDON HOPE, ALL YE WHO ENTER HERE

Welcome to the Dickey’s Barbecue Pit Franchise Graveyard!

The Dickey’s Franchise Graveyard is a growing gallery of visual warnings to would-be franchise owners.

Be sure to review:  DICKEY’S BARBECUE PIT Closed Location List

Submit your pic for the Graveyard by posting a comment or link below, or emailing in confidence to UnhappyFranchisee[at]gmail.com

Dickey’s BBQ Franchise: Where Dreams (& Finances) Go To Die.

Dickey's Barbecue Pit Dickey's Barbecue Pit
Dickey's BBQ Dickeys closed
Dickeys franchise Dickeys Barbecue
 Dickeys Barbecue Closed Dickeys Barbecue Pit
Dickey's Barbecue Pit Dickey's Out of Business
Dickey's Out of Business Dickey's Barbecue logo
Dickey's logo Dickey's franchise
Dickey's Franchise Opportunity Dickey's Franchise Failures

Churn, Dickey’s, Churn:  Why Close a Failed Location When You Can Resell It Over & Over?

Ever notice a sign that says “Dickey’s Closed for Remodeling” or “Dickey’s Closed for Maintenance.  Sorry for the Inconvenience!”?

There’s a chance it really means “Our last owner ran out of money, like the previous two owners.  But don’t worry, we’ve got a fresh owner with as-yet-unruined credit on the hook and he should be opening again soon.”

 

 

 

 

 

 

 

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Dickey’s Franchise Facebook Farewells (Coming Soon)

Also read:

DICKEY’S BARBECUE PIT Closed Location List

DICKEY’S Franchise Owners: Tell DBRI Your Biggest Concerns, Anonymously

DICKEY’S Franchise Owners Share Frustrations & Fears

DICKEY’S BARBECUE PIT Franchise Complaints

Dickey’s Barbecue Restaurants Inc. Threatening to Sue U.S. Army Veteran

ARE YOU FAMILIAR WITH A DICKEY’S FRANCHISE THAT HAS CLOSED OR BEEN RESOLD TO MULTIPLE OWNERS?    PLEASE SHARE A COMMENT OR OPINION IN A  COMMENT BELOW OR EMAIL IN CONFIDENCE TO UNHAPPYFRANCHISEE[AT]GMAIL.COM Contact UnhappyFranchisee.com

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11 thoughts on “DICKEY’S Franchise Graveyard

  • June 23, 2017 at 1:42 pm
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    I love the paper bags and cardboard ones. Goes to show when you own a Dickey’s you can’t even afford nice paper to write your closed sign on.

  • June 23, 2017 at 10:03 pm
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    At least none of them used a napkin… Ah right napkins are more expensive than paper!

  • June 23, 2017 at 10:24 pm
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    Favorite line of all time because its true “And General Counsel Christine Johnson and her frat boy legal team work hard to bully former owners into keeping silent.”

  • June 23, 2017 at 10:25 pm
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    Napkins are more expensive. They are produced by Wycliffe, Which is owned by RDJ, Then sold to Sysco (For a mark up charged to us) and then Sold to the customer and then we pay royalties to him again.

    Its basically Gold. Napkins are Gold

  • June 26, 2017 at 11:35 am
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    Sunday 6/25/2017 I stopped at a dickys in cortland n.y. ,ordered a pulled pork and sausage with two sides the meat was served on a tray covered with plain white paper(no dishes of any kind) thank GOD the beans and potato salad was in paper cups. The cashier looked like he was in the middle of changing the oil in his car. Four o clock on a Sunday afternoon and I was the only customer in the place now I know why.

  • July 7, 2017 at 9:33 am
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    I think the reason we fail is that meat is expensive and it’s pretty much the only thing we waste on a constant basis. We need to find a way to sell 100% of the meat we produce by making the scraps into soups or stews or chili. My cogs are close to 50%. We take a 14lb brisket that I paid a lot per lb for and smoke it down to 11lbs. Then we trim it down to 9.5lbs. Then we take it out and slice it for each order and each time we do that there are scraps on the cutting board that get tossed. Overall the meat loses weight every time its unwrapped because it’s juices are left on the cutting board to be wiped clean after every plate. Every night we are supposed to toss every trimmed brisket, open pork butt, all chicken, all turkey and all sausage. I donate mine to the needy but if I could sell it as a stew I’d recoup some of the loss.

  • July 7, 2017 at 3:41 pm
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    Ken,

    Stores in the Midwest do this. They call it Brunswick Stew. They use all their left overs and make it into a chili and sell it as a stand alone or a side. You could also maybe do a loaded chili potato if you are still selling Bakers.

  • July 8, 2017 at 11:48 am
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    California stores not allowed to do this

  • July 8, 2017 at 11:52 am
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    Different rules for different owners.

  • July 8, 2017 at 8:05 pm
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    Why would you have to throw out perfectly good meat?
    How about a ‘last call’ 1 hour before close. I would be selling $2 sliders at
    a ‘last call’ price until they were all gone. Corporate would just have to catch me.

  • July 9, 2017 at 10:24 am
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    Stores are not allowed to do a lot of things, but with the alarming rate of store closings, what are they going to do? Close you down too.

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