Meat&Poultry -- June 2014 - 28

BARBECUE

Dickey's, which was founded in 1941,
has expanded rapidly the past three
years and now has 401 restaurants
throughout the country.

Preserving the passion

guidelines to follow and must stay on point, which means

Even though he's no longer involved with Famous Dave's

"steak night" is out of the question.

daily operations, Anderson believes the passion he instilled
in the business still thrives.

"That's not what we're about," says Bailey, noting he's
not afraid to turn down franchisees.

"I think anyone visiting a Famous Dave's will tell right

Bailey is too busy to visit the corporate restaurants as

away there's definitely passion shared by all our staff,"

much as he'd like, but he's not far away. Every two years

he says.

he takes the restaurant managers to the Carolinas to tour

Passion is a topic that Famous Dave's management talks

the barbecue places he once frequented to learn the craft.

about frequently. When new employees are hired, they are

Dickey's seeks franchisees who want to be part of the

shown a video about Anderson that details, among oth-

chain's culture - or "barbecue evangelism," as Forrest-

er things, the painstaking time he took in developing the

er puts it.

restaurant's menu and mission.
"We hire for passion, and we train with passion," Anderson says.

"Not everybody does qualify and can be part of this
culture," Forrester says. "That's not because we're elitist. You have to really understand how passionate we are

Famous Dave's operates corporate-owned and franchise-owned restaurants, the latter run by area developers,
who own other chains, such as McDonald's and Applebee's.
"These area developers have a proven track record of
success," Anderson says.

and buy into this lifestyle."
Franchisees come to Dallas, where they are trained
for three weeks.
"They learn how to produce quality product, and they
learn what it means to be a part of our brand," Forrest-

Being a successful chain is about more than just the

er says. "They also learn what it means to make barbe-

barbecue, says Bailey, who wants his employees to "feel"

cue go boom, which is about being the biggest and best

a connection to the food they serve.

at something. To be the biggest means nothing if you're

"It has to be about the feeling, the story and the emotional connection that people can have to the Carolinas,"
Bailey adds.

not the best."
Then again, the real barbecue experts settle for nothing but the best. ■

Bailey prefers to sell franchisees to "foodies who believe in this style of barbecue." Franchisees have strict

28
*

Meat&Poultry *

June 2014 *

www.MeatPoultry.com

Larry Aylward is a freelance writer from Medina, Ohio.



http://www.MeatPoultry.com

Meat&Poultry -- June 2014

Table of Contents for the Digital Edition of Meat&Poultry -- June 2014

Meat&Poultry -- June 2014
Table of Contents
Commentary - PEDv: Seeking the cause, response and next steps
Business Notes - Columbus Foods breaks ground on $28M expansion
Student to sue Wolverine Packing
FPL Food re-opens Augusta plant after fire
Pilgrim’s bows out after Tyson ups ante for Hillshire
Sanderson Q2 profit more than doubles
Cover Story - Vexing Virus
BBQ Report - Bona-Fide Barbeque
Smoked Meats - Art  finessed by science
Packaging Solutions - To the point
CEO Series - Farm-to-Fork focus
Simple Start
Meat Processing Operations & Engineering - REV it up!
BIGGER isn't always better
Pest Prevention
Sanitation Tips - Developing a plan
Preserving poultry
Ingredient Issues - Savory Adventures
Food Safety - Protecting Poultry
From the Corral - Animal mobility mistakes
Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry -- June 2014 - Meat&Poultry -- June 2014
Meat&Poultry -- June 2014 - 2
Meat&Poultry -- June 2014 - 3
Meat&Poultry -- June 2014 - Table of Contents
Meat&Poultry -- June 2014 - 5
Meat&Poultry -- June 2014 - 6
Meat&Poultry -- June 2014 - 7
Meat&Poultry -- June 2014 - Commentary - PEDv: Seeking the cause, response and next steps
Meat&Poultry -- June 2014 - 9
Meat&Poultry -- June 2014 - FPL Food re-opens Augusta plant after fire
Meat&Poultry -- June 2014 - Pilgrim’s bows out after Tyson ups ante for Hillshire
Meat&Poultry -- June 2014 - Sanderson Q2 profit more than doubles
Meat&Poultry -- June 2014 - 13
Meat&Poultry -- June 2014 - Cover Story - Vexing Virus
Meat&Poultry -- June 2014 - 15
Meat&Poultry -- June 2014 - 16
Meat&Poultry -- June 2014 - 17
Meat&Poultry -- June 2014 - 18
Meat&Poultry -- June 2014 - 19
Meat&Poultry -- June 2014 - 20
Meat&Poultry -- June 2014 - 21
Meat&Poultry -- June 2014 - BBQ Report - Bona-Fide Barbeque
Meat&Poultry -- June 2014 - 23
Meat&Poultry -- June 2014 - 24
Meat&Poultry -- June 2014 - 25
Meat&Poultry -- June 2014 - 26
Meat&Poultry -- June 2014 - 27
Meat&Poultry -- June 2014 - 28
Meat&Poultry -- June 2014 - 29
Meat&Poultry -- June 2014 - Smoked Meats - Art  finessed by science
Meat&Poultry -- June 2014 - 31
Meat&Poultry -- June 2014 - 32
Meat&Poultry -- June 2014 - 33
Meat&Poultry -- June 2014 - Packaging Solutions - To the point
Meat&Poultry -- June 2014 - 35
Meat&Poultry -- June 2014 - 36
Meat&Poultry -- June 2014 - 37
Meat&Poultry -- June 2014 - 38
Meat&Poultry -- June 2014 - 39
Meat&Poultry -- June 2014 - 40
Meat&Poultry -- June 2014 - 41
Meat&Poultry -- June 2014 - CEO Series - Farm-to-Fork focus
Meat&Poultry -- June 2014 - Simple Start
Meat&Poultry -- June 2014 - 44
Meat&Poultry -- June 2014 - 45
Meat&Poultry -- June 2014 - 46
Meat&Poultry -- June 2014 - 47
Meat&Poultry -- June 2014 - Meat Processing Operations & Engineering - REV it up!
Meat&Poultry -- June 2014 - 49
Meat&Poultry -- June 2014 - 50
Meat&Poultry -- June 2014 - 51
Meat&Poultry -- June 2014 - 52
Meat&Poultry -- June 2014 - 53
Meat&Poultry -- June 2014 - 54
Meat&Poultry -- June 2014 - 55
Meat&Poultry -- June 2014 - BIGGER isn't always better
Meat&Poultry -- June 2014 - 57
Meat&Poultry -- June 2014 - 58
Meat&Poultry -- June 2014 - 59
Meat&Poultry -- June 2014 - Pest Prevention
Meat&Poultry -- June 2014 - 61
Meat&Poultry -- June 2014 - Sanitation Tips - Developing a plan
Meat&Poultry -- June 2014 - 63
Meat&Poultry -- June 2014 - 64
Meat&Poultry -- June 2014 - 65
Meat&Poultry -- June 2014 - Preserving poultry
Meat&Poultry -- June 2014 - 67
Meat&Poultry -- June 2014 - 68
Meat&Poultry -- June 2014 - 69
Meat&Poultry -- June 2014 - 70
Meat&Poultry -- June 2014 - 71
Meat&Poultry -- June 2014 - Ingredient Issues - Savory Adventures
Meat&Poultry -- June 2014 - 73
Meat&Poultry -- June 2014 - 74
Meat&Poultry -- June 2014 - 75
Meat&Poultry -- June 2014 - Food Safety - Protecting Poultry
Meat&Poultry -- June 2014 - 77
Meat&Poultry -- June 2014 - 78
Meat&Poultry -- June 2014 - 79
Meat&Poultry -- June 2014 - From the Corral - Animal mobility mistakes
Meat&Poultry -- June 2014 - 81
Meat&Poultry -- June 2014 - Product Showcase
Meat&Poultry -- June 2014 - 83
Meat&Poultry -- June 2014 - Names in the News
Meat&Poultry -- June 2014 - Classified Advertising
Meat&Poultry -- June 2014 - 86
Meat&Poultry -- June 2014 - 87
Meat&Poultry -- June 2014 - 88
Meat&Poultry -- June 2014 - Advertisers
Meat&Poultry -- June 2014 - The Insider
Meat&Poultry -- June 2014 - 91
Meat&Poultry -- June 2014 - 92
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