The founders of Dillas Primo Quesadillas, Kyle and Maggie Gordon, recently appeared on the “Give an Ovation” podcast to share how they built the brand from a single bootstrapped location into a growing multi-unit concept.

The Gordons talked about how Dillas got off the ground in 2013 and what led up to that moment. Before starting the brand, Kyle spent several years working at Raising Cane's, where he learned how a restaurant actually runs day to day. That experience stuck with him and shaped how the couple built Dillas from the start. Or as Kyle put it, “You need to see if you’ve got ketchup in your veins.”

Instead of pushing to grow as fast as possible, the Gordons spent their early years making sure the business worked. They talked about the patience that takes, especially in restaurants, where it can take a while for the numbers to catch up with the effort.

“This game is a persistence game. You have to be super patient. Restaurant economics are difficult,” Kyle said. “No matter what, you’re already up kind of against a three- to five-year uphill battle where you’re going to have lower EBITDA margins to make sure everything’s getting paid off. You’re going to win on the back half of your lease and then hopefully sign an additional five-year extension. So you've got to roll with the punches.”

The episode also got into what makes Dillas work day to day. The brand isn’t trying to compete with full-service restaurants. Instead, the focus is on doing the basics really well and making sure it’s consistent every time. That shows up in how they run their kitchens and how they listen to customers, using feedback to make small improvements across locations.

More than a decade in, Dillas continues to grow by staying disciplined in how it operates, serving great food, building strong teams and creating an experience customers can count on.

Listen to the full podcast here. 

To find out more information on costs to buy this franchise, please visit https://1851franchise.com/dillas-quesadillas.