Dillas Quesadillas

The founders of&nbsp;<a href="https://www.ownadillas.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-podcast-growth-story-2731922" target="_blank" rel="nofollow">Dillas Primo Quesadillas</a>,&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-podcast-growth-story-2731922" target="_blank" rel="nofollow">Kyle</a> and&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-podcast-growth-story-2731922" target="_blank" rel="nofollow">Maggie Gordon</a>, recently appeared on the&nbsp;<a href="https://ovationup.com/kyle-and-maggie-podcast/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-podcast-growth-story-2731922" target="_blank" rel="nofollow">“Give an Ovation” podcast</a> to share how they built the brand from a single bootstrapped location into a growing multi-unit concept.The Gordons talked about how&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> 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&nbsp;<a href="https://ovationup.com/kyle-and-maggie-podcast/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-podcast-growth-story-2731922" target="_blank" rel="nofollow">here</a>.&nbsp;To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/dillas-quesadillas.">https://1851franchise.com/dillas-quesadillas.</a>&nbsp;

Dillas Primo Quesadillas Founders Share 12-Year Growth Journey on “Give an Ovation” Podcast

Dillas Founders Share Growth Story on Give an Ovation Podcast

1851 Franchise

Dillas founders Kyle and Maggie Gordon break down the persistence, operational discipline and guest-first mindset that have fueled the brand’s steady growth across Texas.

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Dillas Primo Quesadillas Sets Ambitious Growth Goal to Reach 50 Locations by 2028

Big Flavor, Zero Meat. The $9.99 Big Beanie Meal Brings Protein Power to Dillas Primos Quesadillas

Beyond the Quesadilla: How Kyle and Maggie Gordon’s Energy and Commitment Fuel Dillas’ Growth

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The founders of&nbsp;<a href="https://www.ownadillas.com/">Dillas Primo Quesadillas</a>,&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle</a> and&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon/">Maggie Gordon</a>, recently appeared on the&nbsp;<a href="https://ovationup.com/kyle-and-maggie-podcast/">“Give an Ovation” podcast</a> to share how they built the brand from a single bootstrapped location into a growing multi-unit concept.The Gordons talked about how&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> 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&nbsp;<a href="https://ovationup.com/kyle-and-maggie-podcast/">here</a>.&nbsp;To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/dillas-quesadillas.">https://1851franchise.com/dillas-quesadillas.</a>&nbsp;

<a href="https://dillas.com/franchise/">Dillas Primo Quesadillas</a>, the Texas-born, quesadilla-first QSR+ franchise, has set its sights on 50 total locations by 2028, with a roadmap that includes 25 open restaurants and 25 additional franchise agreements signed over the next three years. It’s a milestone rooted in patience, discipline, and more than a decade of learning what actually works.The growth plan reflects more than a decade of operational experience from founders&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon/">Maggie</a> and&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle Gordon</a>, who launched the concept in 2013 and have spent the past several years refining the model before accelerating franchise development.“We didn’t rush this,” Maggie said. “We spent years building the system, running our own restaurants, learning from a multi-unit franchisee, and tightening the model. Now we have the playbook, the data, and the confidence to grow responsibly.”Today,&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> operates six company-owned locations and supports a franchise partner with five restaurants already open. That real-world footprint has allowed the brand to validate critical components of the business, from real estate strategy and labor models to vendor relationships and unit economics.“We’ve already made the mistakes that come with growth,” said Kyle. “That’s exactly why we’re comfortable opening the model to franchise partners now. We know what it takes to support operators day to day, and that’s how we’ll scale the right way.”As Dillas grows, the brand remains focused on becoming the go-to destination for primo quesadilla meals – fast, fresh, and crave-worthy – while maintaining operational simplicity for franchisees.Initial expansion is centered on Texas and select Southeast markets, including Florida, Georgia, Tennessee, and Oklahoma. Proximity allows the founders and support team to stay hands-on throughout the development process, from site selection and buildout to training and opening day.Menu familiarity also plays a role in expansion strategy. With bold but approachable flavors, Dillas enters new markets without requiring customers to learn a new category or concept.Dillas’ focused menu and efficient format help drive consistency across locations, with nearly half of systemwide sales coming through the drive-thru. The model balances speed with quality, making it easier for operators to execute while delivering a reliable guest experience.To support franchise growth, the brand has invested in internal infrastructure, including real estate and construction processes, vetted vendor partnerships, and experienced leadership. Recent additions include&nbsp;<a href="https://www.linkedin.com/in/michael-mabry/">Michael Mabry</a>, who brings senior-level franchise development experience, and&nbsp;<a href="https://www.linkedin.com/in/kristenserrano/">Kristen Serrano</a>, who supports franchise marketing and brand growth.With many territories still available, Dillas is seeking franchise partners who want to grow alongside a founder-led brand and help shape its next chapter.“There aren’t any fast-food, quesadilla-only concepts out there,” Maggie said. “Bringing that to a market for the first time is exciting. And because we’re still early, franchisees have the opportunity to secure an entire market, not just a zip code.”Looking ahead, the founders emphasize that growth will remain intentional, with long-term brand health prioritized over speed.“These first 15 to 20 units are incredibly important for us,” Kyle said. “We’re building something sustainable, and we’re confident in our ability to support a thriving franchise system.”

Built on bold flavor, simple systems, and a lot of hard-earned lessons, Dillas lays out a three-year growth plan focused on smart expansion, strong franchisee support, and primo execution.

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DALLAS, TX&nbsp;— Given up meat for Lent, but not your appetite?&nbsp;<a href="https://dillas.com/">Dillas Primo Quesadillas</a>, the fastest-growing QSR+ quesadilla concept, has your back (and your stomach). Meet the $9.99 Big Beanie Meal, a meatless heavyweight that skips the carne but keeps the crave.&nbsp;&nbsp;Available now through April 4 at participating locations across Texas and Louisiana, the Big Beanie proves you don’t need meat to pack the protein.Built for guests looking for a meatless option that still feels like a full meal, the Big Beanie stacks melty cheese with Dillas’ house-made Black Bean Spread, folded inside a warm flour tortilla and grilled on the flat-top until golden, crispy and borderline addictive.The spread starts with slow-cooked black beans, paired with fresh garlic and Dillas’ signature seasoning, all blended into a creamy, savory powerhouse that delivers a surprising 46 grams of protein per meal.&nbsp;The Big Beanie comes as a full Primo Quesadilla Meal, complete with seasoned fries and a medium drink for just $9.99. Guests who show up extra hungry can upgrade to Gorilla-size for even more quesadilla.“We don’t do plain or boring meatless options,” said co-founder&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle Gordon</a>. “If we’re going to do a Lent-friendly, meatless quesadilla, it’s going to be filling, high-protein and full of flavor. The Big Beanie shows up.”Since opening in 2013, Dillas Primo Quesadillas has built its reputation by doing one thing really, really well: crafting primo quesadillas fresh to order. Every tortilla hits the flat-top. Nothing sits under heat lamps. Nothing gets pre-assembled and forgotten. It’s fast, but it’s never phoned in.“We cook our quesadillas differently,” Gordon said. “When you come to Dillas, you know it’s hot, fresh, crispy on the outside, melty on the inside and done right. Every time.”Founded by Kyle and Maggie Gordon in Texas, Dillas has spent the past several years fine-tuning operations and gearing up for smart growth, with plans to reach 50 locations by 2028, including 25 open restaurants and 25 additional franchise agreements signed over the next three years.The $9.99 Big Beanie Meal won’t be around forever. It’s available for a limited time at participating Dillas Primo Quesadillas locations across Texas and Louisiana through April 4.To find a Dillas Primo Quesadillas near you, visit: <a href="https://dillas.com/.">https://dillas.com/.</a>&nbsp;ABOUT DILLAS PRIMO QUESADILLASDillas Primo Quesadillas is the fastest-growing QSR+ quesadilla concept. Dillas crafts grilled-to-order primo quesadillas and signature scratch-made dipping sauces. Founded in Texas in 2013 by Kyle and Maggie Gordon, Dillas is mission-driven and community-focused. With locations across North Texas and Louisiana, Dillas partners with local organizations to fight hunger, foster education and build the next generation of entrepreneurs. Dillas began franchising in 2018 and has grown deliberately, remaining founder-led and deeply focused on supporting operators who value people, process, and product.

The limited-time, protein-packed quesadilla meal delivers 46 grams of flavor-filled fuel and is available through April 4 at participating locations in Texas and Louisiana.

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When&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle</a> and&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon/">Maggie Gordon</a> opened the first&nbsp;<a href="https://www.ownadillas.com/">Dillas Primo Quesadillas</a> in 2013, they weren’t just selling a twist on a classic comfort food. They were building a system they planned to scale. But before they sold their first franchise, they spent four years in the shop alongside&nbsp;<a href="https://www.linkedin.com/in/pete-john-018a532a8/">Pete John</a>.&nbsp;The partnership wasn't born from a typical lead-generation funnel. John, who now heads Primeaux Restaurant Group, was actually Kyle’s former boss at Raising Cane’s. When John looked to transition into business ownership, the Gordons didn't just hand him a thick operations manual and a bill. Instead, they entered into a high-stakes joint venture that would serve as a mutually beneficial stress test for the brand.<h2>A Foundation of Radical Investment</h2>The Gordons made a conscious choice to delay their official franchise launch to focus entirely on John’s success. The goal was to partner and perfect a strong model. For Kyle, this era was defined by a specific kind of grit."I kind of think about it like being in a blacksmith shop,” Kyle said. “We had a rough piece of metal. And he was like, 'Dude, I don’t mind being in the shop with you. Let’s do it. I don’t expect the final thing. I want to be in early and I want to have lots of territory.' And, if that’s what it takes, that’s what it takes.”For Pete, the decision to sign on before the brand had a proven franchise track record came down to a long-standing trust in the character of the&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas Primo Quesadillas</a> founders. "Kyle and Maggie being good people was probably the number one priority for me," Pete said. "I didn’t even look at other brands. This is what I wanted to do."That patient partnership allowed the founders to treat Pete’s first locations as a laboratory for future scaling of what would become the premier QSR+ quesadilla concept. They scrutinized every vendor and every cool widget through the lens of return on investment. Because they held equity in Pete’s company during this period, the stakes were high, but they were also shared mutually."We had to respect the fee he was paying," Kyle said. "It made us think harder about decisions we were making to spend Pete’s money. We had to be able to say, 'You’re not going to like this, you’re going to love this! Here’s how we designed it. Here’s what it improves. Here’s how it makes your life easier. Here’s how it helps you make money faster.'"<h2>Mentorship Over Management</h2>For Maggie, the focus was on ensuring that Pete didn't just have a functioning restaurant, but a sophisticated enterprise. They plugged him into their existing payroll, accounting and training systems, allowing him to bypass the common entrepreneurial obstacles that sink many first-time owners."We were able to bring him under our wing and teach him the proper way to run his enterprise so he could scale it," Maggie said. "A lot of what he needed was already built. That was critically important. For Pete to grow and fulfill what we agreed upon for his territory in Louisiana, we needed him to be successful and a well-educated business owner."Such mentorship proved invaluable, creating a feedback loop that defines the current Dillas Primo Quesadillas model. The Gordons used this time to vet every potential cost, ensuring that new equipment or R&amp;D changes provided a measurable financial return (rather than just a superficial improvement). If a change didn't directly increase profitability or simplify operations for the franchisee, it wasn’t implemented.<h2>The Proof in the Shreveport Pudding</h2>The ultimate validation of this hyper-invested approach came when Pete moved the brand outside of Texas, away from familiarity to not just a new market but a new state. When he opened his first location in Shreveport, Louisiana, the system the Gordons had refined was truly put to the test in a whole new way.The results were immediate. Perte’s Shreveport location opened at nearly double the sales of the Gordons’ original Texas unit. Today, Pete operates five locations, several of which lead the Dillas Primo Quesadillas system in performance."He still has the top sales location out of all 11," Kyle said. "It made me realize how big the brand could be and the opportunity for others to maximize impact. In franchising, unit-level sales, profitability and operational franchisee success are the name of the game."<h2>The Franchisee Perspective: Why Culture Mattered Most</h2>From Pete’s perspective, the decision to take a blind-faith gamble on a young brand wasn't about the food; it was about the people behind the curtain. Despite the unknowns of supply chains and out-of-state operations, Pete saw the Gordons’ all-encompassing daily involvement as a significant safety net."I just believed that if everyone was aligned culturally and committed to doing the right thing, even when it wasn’t easy, then it was going to work," Pete said. "Kyle and Maggie have continued to show that over the last seven or eight years with me and that’s never changed. I credit a lot of our success to that."Now operating five units, while eyeing a target of 20, Pete views the early struggles as the necessary price of admission for long-term stability."Looking back, I’d say, ‘The patience, the struggles, the battles. You were patient. You didn’t give up. You stayed true to yourself, your family, your business partners and the community,’” Pete said. “It’s very easy to say, ‘I’ve got five, everything’s good!’ But that’s not the vision. The vision is to keep growing it. We have something that can keep growing. So I’d say the patience is worth it. And not overextending. Doing things the right way."<h2>A Blueprint for Future Growth</h2>Today, Dillas Primo Quesadillas isn't just a restaurant brand. It’s a franchise system built on a foundation of interpersonal communication, trust and servant leadership. Growing alongside their first franchisee Pete taught Kyle and Maggie Gordon that their role is not just to sell a brand, but to provide primo support. And there’s an important first step in that process."Listening," Maggie said. "Franchisees want to be heard. We can do everything we think is best for the brand but, at the end of the day, they’re our partners. So, listening to their feedback, understanding their needs and communicating openly are extremely important."By investing time over years in their first franchisee before ever seeking a second, Kyle and Maggie ensured that when the Dillas Primo Quesadillas car was finally ready to race, it wouldn't need a total overhaul. It was already built to win.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/dillas-quesadillas">https://1851franchise.com/dillas-quesadillas</a>.About Dillas Primo Quesadillas: Dillas Primo Quesadillas is the fastest-growing QSR+ quesadilla concept. Dillas crafts grilled-to-order primo quesadillas and signature scratch-made dipping sauces. Founded in Texas in 2013 by Kyle and Maggie Gordon, Dillas is mission-driven and community-focused. With locations across North Texas and Louisiana, Dillas partners with local organizations to fight hunger, foster education, and build the next generation of entrepreneurs. Dillas began franchising in 2018 and has grown deliberately, remaining founder-led and deeply focused on supporting operators who value people, process, and product.

How Pete John’s evolution from joint-venture partner to five-unit franchisee shaped the operational blueprint behind Dillas Primo Quesadillas’ franchise launch.

Built with Their First Franchisee: How Dillas Primo Quesadillas Turned One Operator into a Five-Unit Blueprint

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DALLAS&nbsp;—&nbsp;<a href="https://dillas.com/">Dillas Primo Quesadillas</a>, the fastest-growing QSR+ quesadilla concept, is bringing the crunch this spring with the launch of its new Primo Nachos, a fully loaded, build-your-own flavor-bomb available April 8 to May 24 at participating locations across Texas and Louisiana.This isn’t your average nacho situation. Primo Nachos start with a mound of Dillas’ seasoned, perfectly crispy chips topped with house-made Hatch Queso, but that’s just the start. Guests can choose from grilled chicken, ground beef or cilantro-lime black beans, or level up to brisket and steak for a small upcharge. From there, they can add two toppings from a lineup that includes fresh jalapeños, Hatch chile, corn salad, mushrooms and more. Every order comes with a side of Dillas’ signature Jalapeño Ranch, better known to regulars as JRanch.“This one’s built for people who want to go all in,” said co-founder&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle Gordon</a>. “You can keep it simple or stack it up. Either way, it’s crunchy, loaded and hits every time.”The result is everything Dillas is known for, just with a little more crunch. Big flavor, real customization and no shortcuts.Since opening in 2013, Dillas Primo Quesadillas has built its reputation by focusing on what works: simple, craveable food made fresh and done right. That same discipline is now fueling the brand’s next phase of growth.Founded in Texas by Kyle and Maggie Gordon, Dillas is working toward 50 locations by 2028, with plans to open 25 restaurants and sign 25 additional franchise agreements over the next three years. The growth comes after more than a decade of refining the model.Primo Nachos are available for $7.49 for a limited time at participating Dillas Primo Quesadillas locations from April 8 through May 24.To find a Dillas Primo Quesadillas near you, visit&nbsp;<a href="https://dillas.com/">https://dillas.com/</a>.&nbsp;ABOUT DILLAS PRIMO QUESADILLASDillas Primo Quesadillas is the fastest-growing QSR+ quesadilla concept. Dillas crafts grilled-to-order primo quesadillas and signature scratch-made dipping sauces. Founded in Texas in 2013 by Kyle and Maggie Gordon, Dillas is mission-driven and community-focused. With locations across North Texas and Louisiana, Dillas partners with local organizations to fight hunger, foster education and build the next generation of entrepreneurs. Dillas began franchising in 2018 and has grown deliberately, remaining founder-led and deeply focused on supporting operators who value people, process and product.

Dillas Primo Quesadillas Brings the Crunch With New $7.49 Primo Nachos Limited-Time Offer

Available from April 8 to May 24, the fully customizable nacho experience brings bold quesadilla flavors to a crunchy new format across Texas and Louisiana.

Dillas Primo Quesadillas Founders Share 12-Year Growth Journey on “Give an Ovation” Podcast

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