From Local Hot Spot to National ChainBy
From his office in a Dallas corporate high-rise, Roland Dickey Jr. can look down on the shack where his grandfather Travis opened a brick-pit barbecue 70 years ago. Originally a lunch counter selling brisket and beer, along with potato chips and bottled milk, Dickey’s is now a $150 million national franchise operation, with 175 employees and 168 franchise stores in 34 states. How does a family-owned business go from Texas destination to national chain? Organic growth, fanatic attention to detail, and smart financing, says Dickey Jr., the company’s third-generation president and chief executive officer. He spoke recently to Smart Answers columnist Karen E. Klein; edited excerpts of their conversation follow.
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