IMAGE: David Tonelson
As well as a fast-track to franchise ownership, the virtual kitchen model will keep running costs down.
Dickey’s Barbecue Pit, the international BBQ restaurant franchise, is expanding its offering to now include a nontraditional model of franchise ownership: virtual kitchens. The new model is being introduced in four of Dickey’s key markets: Chicago, Houston, Orlando, and Providence, Rhode Island.
The virtual kitchen model allows a Dickey’s franchisee to maximize delivery coverage without needing the upfront investment of a traditional brick-and-mortar location. The only equipment needed by a Dickey’s virtual kitchen franchisee is a smoker and a warming cabinet.
Virtual kitchens handle food delivery and have additional staff at the facility, so franchisees need only employ a limited number of team members to prioritize the customer experience. Because of the low cost associated with virtual kitchens, franchisees can be up and running in just one month.
“Virtual kitchens are a unique franchising opportunity that gives us a new and innovative way to capitalize on consumer trends at a low cost,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants, Inc. “Delivery is a rapidly growing channel in our industry right now, and we believe it will continue to be a preference for guests post-pandemic.”
