An article from Finsmes recaps what restaurant models will stick post-pandemic and beyond. The post summarizes how the restaurant industry was one of the greatest affected by COVID-19, having to adapt on the fly and come up with many solutions. According to data from the National Restaurant Association, over 100,000 establishments had to close their doors and many workers were left unemployed as a result. The restaurant and food industry ultimately lost a lot of profit.

However, Dickey’s BBQ Franchise is one that was able to thrive and adapt to the trying times. A family-owned restaurant, they were able to adapt by shifting many things digitally and upgrading protocols. Dickeys implemented the pick-up in-store option and built an e-commerce site.

Dickey’s Franchise Guarantee then quickly integrated to delivery apps during the onset of the pandemic in March. They were one of the first to use their own platform instead of a third party. Dickeys was a restaurant that upgraded its processes to computers to be more efficient and retain employees. Laura Rea, the wife of the CEO, has been exemplified for her ability to improve the restaurant.

More and more businesses and restaurants are also tapping into artificial intelligence to be more productive and make processes easier for themselves. It is seen as something that will stay for good. The post ends by stating how fellow restaurants and businesses should follow Dickey’s model to be successful post-pandemic and beyond.

Dickey’s BBQ is a chain that has been in operation for 80+ years. The restaurant primarily serves ribs, chicken, wings, smoked brisket, and much more. Dickey’s is the most recognized for their southern smoke-style BBQ. Customers can visit one of their 500 BBQ restaurants throughout 44 states. Read this article for additional information.

The first restaurant was called the “Green Top Barbecue” and it served food out of a building where they did cater on the side. Over time, word spread of this delicious barbecue and soon there were lines out the door. People did not have menus to order off of or anything like that, so the restaurant did everything they could to give these customers what they wanted.


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