250 replies to this topic

[john]

Tried stopping in yesterday, had to bail because the line was too long! That's a good problem to have.

[Steve Heard]

1000 thanks to Ray for stepping in as a judge on our rib cook off today, and for the awesome samples!

Ribs were sweet and tender. Everyone loved the brisket, slaw and beans.

Great stuff!

[tsukiji]

1000 thanks to Ray for stepping in as a judge on our rib cook off today, and for the awesome samples!

Ribs were sweet and tender. Everyone loved the brisket, slaw and beans.

Great stuff!

Good to hear! I guess no surprise.

But there it goes again -- making it tough to decide which to get first, ribs or brisket. I've decided against the two meat menu item. 2 ribs --- to me that's just teasing.

I guess I'll flip a coin when I get to the register - they both sound good.

[Deb aka Resume Lady]

Went for dinner tonight. Hubster had the Polish sausage again and I had the chicken, which was moist and delicious. I tried the jalapeno beans this time. They were more interesting than plain beans, but weren't spicy at all. I also tried the cole slaw and it was also very good. Oh, had a dill pickle, too... YUM. We went very early (we're on a staycation this week) and it wasn't busy yet, but by the time we left the restaurant was filling up. The staff seemed much more confident in what they were doing. Come to think of it, so were we!

[eVader]

Then you go with a two-meat plate.

Exactly! Yummm

[chris v]

Took the family to have dinner tonight. Wow. When we got there the line was at the door. We made it through and were seated within 10 minutes. Not bad at all. Everything moved very nicely. Really can't see how it could be quicker. We all shared our food with each other so there was chicken, turkey, pulled pork, beans, mac and cheese, potato salad onion strings. Everything and I mean everything was perfect. Portions are huge, especially for the price. We will definitely be back. Good work and a great new place to eat.

[eVader]

Thanks Steve and really people, I don't understand the "perfectionist personalities of Folsom." I doubt if this can be a reason why all of the small restaurants fail here. Even Goddfellas said his food won awards, yet his business closed. Reality check, take constructive criticism. I can guanrantee the items I mentioned are not just little things and if DICKEY'S is considered more than a fast food joint, I think the peeps of Folsom are not really fans of fine dining experiences. Any restaurant that has refills and free soft serve and giant pickles, is a fast food restaurant IMHO and I can guarantee you that if customers can't get in/out for lunch in twenty minutes they won't go there for lunch. This is why Wendy's ,Subway, KFC, Taco Bell, Pollo Loco, La Bou, Chipotle, In/Out, Mc Donald's etc are all still in business. It's not necessarily the quality, but a combination of consistency, value and convenience. Otherwise, Goodfellas and the like would still be in business. Dickey's has great BBQ, but it must be aware that food isn't the only driver in a successful restaurant.

There is a difference between fast food (McD's, Taco Bell, Wendy's) and quick food (Dickey's, Rose Blanca, Subway, Mr Pickle, Freebirds). Not all fast food is good or bad although "fast" is heavily processed and nutritionally challenged to be super quick in/out.
A 30 min lunch is tough unless you are doing fast food or better yet, brown bagging it. I have an hour lunch and Dickey's was just fine.

FYI first gen products have a valid rep for not always being perfect. They may include cool new technology or faster/better/easier/more economical "x" but it is a generally accepted rule to skip the first release and jump on the refresh or 2nd gen (PCs, cars, electronics, TVs etc). They work out the bugs, processes and features in the first run and improve the next run. They still sell very successfully unless its a tragic experience. Dickey's is good now for many of us but if you choice to wait for it to get into the groove, that's cool too.

[DickeysFolsom]

Thanks Steve and really people, I don't understand the "perfectionist personalities of Folsom." I doubt if this can be a reason why all of the small restaurants fail here. Even Goddfellas said his food won awards, yet his business closed. Reality check, take constructive criticism. I can guanrantee the items I mentioned are not just little things and if DICKEY'S is considered more than a fast food joint, I think the peeps of Folsom are not really fans of fine dining experiences. Any restaurant that has refills and free soft serve and giant pickles, is a fast food restaurant IMHO and I can guarantee you that if customers can't get in/out for lunch in twenty minutes they won't go there for lunch. This is why Wendy's ,Subway, KFC, Taco Bell, Pollo Loco, La Bou, Chipotle, In/Out, Mc Donald's etc are all still in business. It's not necessarily the quality, but a combination of consistency, value and convenience. Otherwise, Goodfellas and the like would still be in business. Dickey's has great BBQ, but it must be aware that food isn't the only driver in a successful restaurant.

Thank you for your comments. We actually do more business in the evenings than the day time. We are similar to Olive Garden, BJ's, Marie Callender's in level, who all have long waits for tables at busy times. Not only do you wait for a table but then you have to wait again to have your order taken and prepared and served. Do they close at lunchtime? No they have a steady stream of people who will wait for their meal.

Providing free pickles and ice cream does not in my book make us a fast food restaurant - we will have to beg to differ. What other fast food restaurant does that... in order to substantiate the statement?

We are not like McDonalds, Taco Bell, or KFC since they have ALL their food sitting ready for multiple servers at multiple registers to pick it up and deliver it to the customer. We are more akin to Jack's Urban Eats in style of food service - an established practice known as "Move with the Food". Unfortunately you are not comparing apples with apples, but that is ok I do believe though that we will get close to that time of 30 minutes and we will continue to strive to do so. We cut and prepare the meat to order and this is the reason why we get the reviews which praise it for being moist, tender and delicious. How many people make those claims about the burrito at Taco Bell or the chicken at KFC?
I have to also say that the lines have improved dramatically over the 7 days that we have been open. In the first days we gave away a large number of free meals to people which swelled the lines significantly and skewed the true picture. The staff are more proficient, and we are more aware of the processes and the logistics of the restaurant.
It is interesting that you guarantee people won't come to us for lunch if it takes longer than thirty minutes. I have been actively talking with customers who have come into the restaurant 5 days running, bringing friends, who then bring their friends the next day. I have not had complaints from anyone in the restaurant about the lines, only praise of the food and votes of confidence in our business and our service. We have been patronized by Walmart employees regularly, Wisebuys staff are awesome and we are great neighbors and friends now. Employees of Folsom Lake Toyota, Chase Bank, Intel,various real estate companies, title companies etc are now regulars and I make a point of getting to know them because I am genuinely interested in doing so.

I think there are very few Americans that are fans of fine dining experiences, most likely because it is simply not in the culture. This is not a criticism at all - it is just the way it is. I know what fine dining is, I have my degree in French Classic Cuisine and studied Larousse for 3 years in Europe . I have worked in high class restaurants in London and other cities around the U.K. The palates of Europe are more tuned towards fine dining than those of the folks in the provincial cities of the U.S. I believe the majority of Americans want a plate full of good hearty food for a decent price, leaving with a full belly is the priority, not how pretty it all looks on the plate. Other forum readers have stated they would like some fresher vegetable sides and salads or fruit - but most everyone who comes loves what is on the menu already. There are some real Barbecue afficianados here in Folsom including many Texas transplants who have told me they will be eating at our place 2 or 3 times a week - they would not have the food any other way!

In response to the success or failure of my establishment, Dickey's has had huge success and have been in business since 1941.It is one of the fastest growing restaurant chains in the country. They have a 3% failure rate overall which is much lower than any other food franchise business available today. I believe that without the specific research or knowledge required to make an informed decision, people can make inaccurate statements or predictions over the likelihood of a business remaining open. And of course everyone has an opinion even if it is really not based on any evidence or statistical data. If Dickey's have got it as wrong as is suggested they have, it must be divine intervention that has enabled them to grow at a rate of over 100 restaurants in 2011, and an on target expansion of a further 125 this year. Surely Folsom cannot be the exception....? Incidentally California now has 23 locations - Elk Grove and Modesto opened a few weeks ago, Jackson is coming in the summer, San Ramon will have two,Pleasanton and Livermore each have one, as does Concord. I will open another in Madison/Greenback area, one is due in Natomas and downtown soon. Dickey's is a phenomenon, and popular opinion and performance support its nationwide success and growth.

You don't grow at that rate by getting it all wrong. As i said before, we cannot please everyone, and usually it is those that are never pleased by anything - that is just who they are - some people are glass half full, others are glass half empty kind of people. I myself prefer to be happy, optimistic, supportive, positive, and always look for the good in everyone and everything. In my opinion it is the way to live one's life.

Having said all of this, I do welcome your criticism because it is not given with any malice or intention to do harm and I appreciate the opportunity to respond to you here on this forum. I would also welcome the opportunity to work towards converting you to a fan of our restaurant, our service and our food. All I ask of the people of Folsom is to review us with the intention of being helpful to other diners and not as a way to cause damage to my business. I have a family to feed, a mortgage to pay and I am just trying to make a living like everyone else out there!
If I get it wrong all I ask is the opportunity to put it right.

Sincere regards and thanks to everyone who has been so kind and supportive to myself, my wife Ann and our family. We really do feel welcomed and we so want to become a well loved eatery in the heart of one of the best cities in California.

Ray

[DickeysFolsom]

Took the family to have dinner tonight. Wow. When we got there the line was at the door. We made it through and were seated within 10 minutes. Not bad at all. Everything moved very nicely. Really can't see how it could be quicker. We all shared our food with each other so there was chicken, turkey, pulled pork, beans, mac and cheese, potato salad onion strings. Everything and I mean everything was perfect. Portions are huge, especially for the price. We will definitely be back. Good work and a great new place to eat.

Thanks so much for the great review Chris! I am so glad that you and your family loved the experience and I look forward to meeting you in the restaurant soon!

Best regards

Ray

[DickeysFolsom]

What kind of meat would you suggest for someone who has to eat "moist" meat rather than dry? In addition to that I like lean cuts. I'm looking forward to trying our Dickey's soon!

I agree that the pulled pork would be a great choice. Our Turkey, chicken and ham are all lean and moist too! If you would like to sample any please let us know!

Kind regards

Ray

[DickeysFolsom]

Went for dinner tonight. Hubster had the Polish sausage again and I had the chicken, which was moist and delicious. I tried the jalapeno beans this time. They were more interesting than plain beans, but weren't spicy at all. I also tried the cole slaw and it was also very good. Oh, had a dill pickle, too... YUM. We went very early (we're on a staycation this week) and it wasn't busy yet, but by the time we left the restaurant was filling up. The staff seemed much more confident in what they were doing. Come to think of it, so were we!

You are now officially a "regular" !!
I hope you were offered a loyalty card :-)

Cheers Deb!

Ray

1000 thanks to Ray for stepping in as a judge on our rib cook off today, and for the awesome samples!

Ribs were sweet and tender. Everyone loved the brisket, slaw and beans.

Great stuff!

My pleasure sir! It was good to see some old friends from KW too! Awesome people - awesome company!

Sorry I could not stay longer

Cheers

Ray

Tried stopping in yesterday, had to bail because the line was too long! That's a good problem to have.

Hi John
Sorry you could not wait - Tuesday was quieter because it was first day back after the holiday, Wednesday was crazy busy and today was very busy too, I hope you can make it in soon!

Ray

[Deb aka Resume Lady]

You are now officially a "regular" !!
I hope you were offered a loyalty card :-)

Cheers Deb!

Ray

Oooooh, loyalty cards! No, I didn't get one, but will be sure to ask for one next time. Thanks for mentioning it.

[4thgenFolsomite]

Oooooh, loyalty cards! No, I didn't get one, but will be sure to ask for one next time. Thanks for mentioning it.

No kidding! I will need one of those too!

[Sandman]

Stopped in for the first time last night and picked up a 2-meat plate with ribs and brisket. Both were very good. I thought the brisket portion could have been a tad larger considering the $12 tab, or maybe throw in another rib. I was still a bit hungry afterwards and I don't consider myself a big eater.

I noticed the guy behind the counter weighing everything out. A bit of a turnoff for me. I've never been to a BBQ joint in TX where people are micro mananging their portions like that. Just grab a big handful and call it good... A well trained cook/server should be able to eyeball the right portion whithout having to weigh everything out. My $.02

[4thgenFolsomite]

Stopped in for the first time last night and picked up a 2-meat plate with ribs and brisket. Both were very good. I thought the brisket portion could have been a tad larger considering the $12 tab, or maybe throw in another rib. I was still a bit hungry afterwards and I don't consider myself a big eater.

I noticed the guy behind the counter weighing everything out. A bit of a turnoff for me. I've never been to a BBQ joint in TX where people are micro mananging their portions like that. Just grab a big handful and call it good... A well trained cook/server should be able to eyeball the right portion whithout having to weigh everything out. My $.02

well, my guess is that the cook/server is being well trained by weighing everything out! meat is expensive!