When it comes to kids' birthday parties, the only thing that can beat a weeklong no-adults sleepover in the Land of Chocolate Cake is one of Get Bounce's bounce houses. Get Bounce offers dozens of varieties of inflatable playplaces, from water slides to obstacle courses and character-themed bounce houses. Staffers can even deliver an inflatable rock-climbing wall to backyards, with two onsite attendants to make sure that kids are safe when scaling. To complement party activities, Get Bounce also rents concession specialty items such as cotton-candy and sno-cone machines to make sure backyard parties feel like a true carnival.
Dickey's Barbecue Pit may have expanded into hundreds of franchises throughout the country since first opening in Dallas in 1941, but each restaurant's dedication to creating the best Texas-style smoked meats remains the same as the original's. Every new franchise goes through a training process called Barbecue U, where owners learn the ins and outs of food preparation and customer service as founder Travis Dickey practiced more than 70 years ago. And considering two of Travis's primary tenets were authenticity and barbecue sauce, it's not surprising that both of those things rank high on Barbecue U's curriculum.
Yet despite all these other points of focus, pit-smoked meats—from beef brisket to fall-off-the-bone pork ribs—are still the core of what makes Dickey's great. Because these tried-and-true staples never fail to keep customers coming back for more, Dickey's changes very little about its menu. In fact, the first major change in 50 years happened just recently: a spicy cheddar sausage intended to be a limited-time offering was so popular that it was inducted onto the menu permanently. Aside from that, Roland Dickey, Jr. (Travis's grandson) stays true to his family's original vision, aiming for a friendly, down-home ambiance where guests can help themselves to free extras such as buttered rolls, soft-serve ice cream, and breathable oxygen.