Dan Barton isn’t your typical first time franchisee. Right out of the gate, he purchased two Dickey’s locations; one in Park City, UT and another in a location to be determined.
Dan and his wife Stephanie, who reside in Farmington, UT, opened their first Dickey’s Barbecue Pit location in August 2015 after finding Dickey’s on the Franchise Solutions’ portal last January.
Dan is an investment banker by trade and a real estate investor who owns and rents out five condos around the University of Utah. Stephanie formerly worked in the freight industry but out of the two of them, is the one who has a passion for food.
“I chose Dickey’s Barbecue Pit because it’s one of the top growing franchises in the country and a brand people know and love,” said Dan. The fast-casual concept has expanded to more than 530 locations in 43 states. Dickey’s Barbecue was recognized for the third year by Nation’s Restaurant News as a “Top 10 Growth Chain” and by Technomic as the “Fastest-growing restaurant chain in the country.”
Originally the couple wanted to open their Dickey’s in Salt Lake, UT near campus but changed course when negotiations with a landlord were stalled. They decided on Park City due to the lack of BBQ competition and the amount of tourists who visit that area. “We’re hoping to capitalize on a unique market, where you’ve got three million people coming to visit annually,” said Dan.
“Dan and Stephanie have opened our 10th Utah location,” said Roland Dickey, Jr., CEO of Dickey’s Barbecue Restaurants, Inc. “We are thrilled to further expand our footprint across Utah and look forward to becoming a part of this great community.”
To celebrate the launch, the couple celebrated in true Dickey’s fashion with a three-day grand opening party complete with radio broadcast, giveaways and discounted food.
If you’d like to learn more about the Dickey’s Barbecue Pit opportunity, tap here.
About Dickey’s Barbecue Restaurants, Inc.
Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue chain was founded in 1941 by Travis Dickey with the goal of authentic slow smoked barbecue. Today, all meats are still slow smoked on-site in each restaurant living up to the company tagline, “We Speak Barbecue.” The Dallas-based family-run barbecue franchise offers a quality selection of signature meats, home style sides, tangy barbecue sauce and free kids’ meals every Sunday.
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