Jeff Forrester Appointed Vice President of Purchasing and Research and Development at Dickey’s
Jeff Forrester has been named vice president of purchasing and research and development for Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue franchise.
Jeff Forrester has been named vice president of purchasing and research and development for Dickey’s Barbecue Restaurants, Inc., the nation’s largest barbecue franchise.
“I enjoy working with manufacturers to develop products that differentiate Dickey’s from other restaurant concepts and then working internally to be sure that the value of those products is expressed to both franchisees and our guests,” said Jeff Forrester, Vice President of Purchasing and R&D. “I grew up in the Dallas area and Dickey’s has always been an iconic brand that I identify with home.”
“Since joining Dickey’s, Jeff has been instrumental in driving the brand’s culinary development including adding new menu items such as the Spicy Chicken Sandwich and the Barbecue Honey Ham”
Born in Wylie, Texas, Forrester, age 47, began his career at Dickey’s in August 2011 as the Director of Purchasing. Forrester went to Tarleton State University and the Art Institute of Dallas. Forrester was appointed Executive Chef/Culinary Director for “Food Network Live” and then went on to be the Executive Chef/Culinary Director for the Culinary Entertainment Group. Forrester's career has allowed him to cook with esteemed chefs like Brian Tolbert, Emeril Lagasse, Alton Brown and Kent Rathburn and he even prepared meals for Julia Child.
“Since joining Dickey’s, Jeff has been instrumental in driving the brand’s culinary development including adding new menu items such as the Spicy Chicken Sandwich and the Barbecue Honey Ham,” said Roland Dickey, Jr., president and CEO of Dickey’s Barbecue Restaurants, Inc. “We have great confidence in Jeff’s ability to continue to develop systems that will catapult Dickey’s to the next level.”
Dickey’s Barbecue was founded by Travis Dickey with the goal of authentic slow smoked barbecue. More than 70 years later, the Dallas-based family run barbecue franchise still offers a quality selection of signature meats, home style sides, tangy barbecue sauce and free kids meals every Sunday. All meats are slow smoked on site in each restaurant. The fast-casual family-friendly concept has expanded to over 280 locations in 43 states and holds the title of the world’s largest barbecue franchise.
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