Dickey’s Barbecue Pit is accelerating its expansion with the opening of 28 ghost kitchens across the US last month. 

The barbecue chain rolled out the delivery-only kitchens in 11 states, with a strong focus on Texas, Florida, and Pennsylvania. The strategy is designed to rapidly expand the brand’s footprint by reaching customers in areas where traditional brick-and-mortar locations may not yet exist.

“Ghost Kitchens allow us to bring ‘Legit Texas Barbecue’ to more guests faster than ever before,” said Laura Rea Dickey, CEO of Dickey’s Barbecue Restaurants. 

She emphasized that the model enables the company to meet customers “where they are, whether they are in a bustling city or a suburban neighborhood and delivering the same authentic barbecue experience with the convenience of digital ordering.”

According to Dickey, this approach not only drives innovation but also preserves the brand’s traditional slow-smoked barbecue.

The CEO also noted that ghost kitchens provide a faster path to scaling, support franchisees, and open new markets that could otherwise take years to develop.

With more than 400 locations worldwide, the addition of ghost kitchens marks a strategic effort by Dickey’s to deepen its market presence and adapt to changing consumer preferences. 

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