DICKEY’S Franchise Graveyard

View Comments

• I love the paper bags and cardboard ones. Goes to show when you own a Dickey's you can't even afford nice paper to write your closed sign on.

• At least none of them used a napkin... Ah right napkins are more expensive than paper!

• Favorite line of all time because its true "And General Counsel Christine Johnson and her frat boy legal team work hard to bully former owners into keeping silent."

• Napkins are more expensive. They are produced by Wycliffe, Which is owned by RDJ, Then sold to Sysco (For a mark up charged to us) and then Sold to the customer and then we pay royalties to him again.

  Its basically Gold. Napkins are Gold

• Sunday 6/25/2017 I stopped at a dickys in cortland n.y. ,ordered a pulled pork and sausage with two sides the meat was served on a tray covered with plain white paper(no dishes of any kind) thank GOD the beans and potato salad was in paper cups. The cashier looked like he was in the middle of changing the oil in his car. Four o clock on a Sunday afternoon and I was the only customer in the place now I know why.

• I think the reason we fail is that meat is expensive and it's pretty much the only thing we waste on a constant basis. We need to find a way to sell 100% of the meat we produce by making the scraps into soups or stews or chili. My cogs are close to 50%. We take a 14lb brisket that I paid a lot per lb for and smoke it down to 11lbs. Then we trim it down to 9.5lbs. Then we take it out and slice it for each order and each time we do that there are scraps on the cutting board that get tossed. Overall the meat loses weight every time its unwrapped because it's juices are left on the cutting board to be wiped clean after every plate. Every night we are supposed to toss every trimmed brisket, open pork butt, all chicken, all turkey and all sausage. I donate mine to the needy but if I could sell it as a stew I'd recoup some of the loss.

• Ken,

  Stores in the Midwest do this. They call it Brunswick Stew. They use all their left overs and make it into a chili and sell it as a stand alone or a side. You could also maybe do a loaded chili potato if you are still selling Bakers.

• California stores not allowed to do this

• Different rules for different owners.

• Why would you have to throw out perfectly good meat?
  How about a 'last call' 1 hour before close. I would be selling $2 sliders at
  a 'last call' price until they were all gone. Corporate would just have to catch me.