Dillas Quesadillas

<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-quesadillas-founders-kyle-maggie-gordon-2730442" 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-quesadillas-founders-kyle-maggie-gordon-2730442" target="_blank" rel="nofollow">Maggie Gordon</a> built&nbsp;<a href="https://dillas.com/franchise/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=dillas-quesadillas-founders-kyle-maggie-gordon-2730442" target="_blank" rel="nofollow">Dillas Primo Quesadillas</a> as an extension of their own story — a blend of Kyle’s obsession with operations and Maggie’s strength in marketing and food. Together, they turned a college idea into a 12-year journey of learning, risk-taking and steady growth.“We’re building a brand that can scale nationally by staying true to community roots and delivering predictable, profitable results for franchisees,” Kyle said.&nbsp;That mission has guided them from a single store in Texas to a growing franchise system with national ambitions. Today, Dillas has 11 locations across Texas and Louisiana, strong AUVs near $1.9 million and is officially launching its franchise program.<h2>A College Dream That Became a Life’s Work</h2>While Kyle’s college classmates took notes, he sketched business ideas. The name came from a line in “Napoleon Dynamite,” when the character’s grandmother says, “Knock it off, Napoleon! Make yourself a dang quesa-DILLA!”The moment stuck with him. “Even then, I was looking ahead at what could be, not just what was in the textbook,” Kyle said. “At that time I thought, ‘I love quesadillas. I’m gonna make my own quesadilla restaurant.’”Maggie, who would later become Kyle’s wife and co-founder, was pursuing a career in PR when the couple started developing the concept. They spent nights in their kitchen experimenting with dishes and sharing them with friends and family long before they had funding or a space.“I come from a very culinary family, so they’re all our recipes,” Maggie said. “We were in our kitchen at the house testing recipes all the time and putting them in front of our friends and family. And we’ve developed every single recipe in the restaurant.”<h2>Learning the Business the Hard Way</h2>Before&nbsp;<a href="https://1851franchise.com/dillas-quesadillas">Dillas</a> became reality, Kyle immersed himself in the restaurant world. He joined Raising Cane’s as a shift manager making $12 an hour and quickly rose through the ranks as the company expanded at lightning speed.“I trained probably 30 or 40 GMs,” said Kyle. “The executive team all had to filter through my restaurant to get their culture training and also their ops training. So, I got inundated with a supercharged restaurant experience.”Those years as a Managing Partner gave him a deep obsession with operations and culture. Maggie, meanwhile, built her career in PR and stayed tied to the Dillas dream. Together, they began preparing for the moment when they could bring it to life.“That experience gave us the operational foundation and culture discipline we now pass on to franchisees,” said Kyle.&nbsp;<h2>Taking the Leap Together</h2>The Gordons opened their first Dillas in Plano, relying on resourcefulness and support from those around them. “We asked her family for money and put it in a pile along with some money from my managing partner program,” Kyle said. “That’s how Dillas number one opened in 2013.”The early days weren’t easy, but those challenges forged their resilience and defined Dillas people-first culture.<h2>Growing Beyond One Store</h2>In 2018, a friend and former Raising Cane’s colleague asked to bring Dillas to Louisiana. The Gordons hesitated at first but eventually agreed — a decision that marked the beginning of their franchising journey.“Honestly, we didn’t think we wanted to franchise the company at all,” Maggie said. “That first Louisiana deal was the spark that showed us franchising could be our growth path.”From there, they set out to build a franchise infrastructure with the same care they had given their restaurants. For Kyle and Maggie, franchising wasn’t about chasing numbers — it was about finding operators who shared their vision.“We’d rather grow deliberately with the right partners than chase fast expansion with the wrong ones,” said Kyle.&nbsp;<h2>What Defines Them as Leaders</h2>The Gordons lead with complementary strengths. Kyle is driven by systems, training and consistency. Maggie brings marketing, recipes and culture. Together, they balance the business while staying true to their shared values.“So much of our work has been on manpower, culture, operations, financials, marketing — and we want to be great at all of it before we ask someone to go on this journey with us,” Maggie said.Their selectiveness with franchisees reflects the same philosophy.“We’re looking for passionate operators. Hopefully you can tell that operations are really important to me,” Kyle said. “We want operators who see the value in systems, culture, and community, and who want to build something lasting.”For the couple, the dream is about more than opening units. They see success as creating predictable, profitable restaurants that also give back to their communities.“That predictability is what makes restaurants profitable for franchisees and impactful for their communities,” Kyle said. “And predictability in restaurants? That’s the holy grail.”Together, they continue to grow Dillas Primo Quesadillas with the same mix of hustle and heart that carried them from a college dream to a national franchise brand in the making.“We don’t want to just be ‘a restaurant in the community,’” Maggie said. “We want to be the community’s restaurant. And we’re looking for franchise partners who share that purpose.”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;

The Visionaries Behind Dillas Primo Quesadillas: Meet Kyle and Maggie Gordon

The Visionaries Behind Dillas Primo Quesadillas: Kyle & Maggie Gordon

1851 Franchise

Kyle and Maggie Gordon took a college idea and turned it into Dillas Primo Quesadillas, a growing franchise brand built on operations, culture and a passion for building community through food.

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How Dillas Quesadillas is Becoming the Top Franchise Choice by Trailblazing its Own New Segment: Quesadilla-Focused QSRs

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

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

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<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.”

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For husband-and-wife team&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>, running&nbsp;<a href="https://dillas.com/franchise/">Dillas Quesadillas</a> isn’t just a job. It’s a way of life. It’s an idea whose roots date back over 20 years, growing from a menu sketched out in college to today’s budding 11-unit QSR+ franchise operation.In 2003, Kyle was a liberal arts student at the University of Texas when he first conceived the idea. Since then, the now-married co-founders have poured countless hours of energy, creativity and heart into the endeavor.“I decided I was going to start a business. Chipotle had just arrived in Austin, and fast casual was hot, so I thought, ‘I’m going to do a quesadilla place’ because I love quesadillas,” Kyle said. “A playful reference from the movie ‘Napoleon Dynamite,’ where the protagonist is told to make himself a quesadilla, sparked the name. And then the concept slowly took shape.”Though the first store didn’t open for another ten years, the vision was there, with the Gordons creating a well-formed, testable model before officially franchising in 2018.<h2>A Week in the Life</h2>For the founders, a typical week entails a delicate balance of strategy, hands-on operations, and mentorship.&nbsp;For Kyle, the focus tends to land on operations: creating relationships and informing the greater culture while taking part in philanthropic efforts and other events at the community level.&nbsp;On Maggie’s side, management takes center stage, with the co-founder delivering aligned values and shared goals across the organization.“Since I’m the integrator, I manage every department and make sure everyone’s on the same page, removing roadblocks,” Maggie said. “I’m more hands-on with detail-oriented departments like accounting, HR and IT. Putting people in fractional seats under us helps us focus on the business without getting in the weeds. Clear prioritization makes a huge difference.”“I handle the people side: relationships, purchasing, legal, real estate, training and operations,” Kyle said. “I set the vision, attend strategic meetings, and lead cultural initiatives. I also lead philanthropic efforts. Because our purpose is building community through Primo Quesadilla Meals.”<h2>Hands-On Leadership and Mentorship</h2>For the Gordons, leadership takes the form of both accessibility and mentorship, just a small part of the&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> culture, an approach that’s not only helped grow the brand but put franchisees in a strong position to succeed.“Kyle and I are very hands-on,” Maggie said. “Our support office has six people handling marketing, accounting and operations. Systems are well-documented, built for company stores first and translated easily to franchise support. We’re deep in systems and fully engaged in openings. We’re selective, looking for leaders who want to scale multiple units and work on the business, not just in it.”<h2>Family and Culture at the Core</h2>Family and community lie at the heart of the Dillas mission. The Gordons set a pace in ownership that trickles down throughout the ranks and shapes everything from management to decision-making and operations. Their family structure shapes the overall approach.That blend of support and expectation is woven into the company culture, creating an environment where employees feel valued. It’s an emphasis on family that extends beyond their household. And it has a profound impact on the idea of staff retention even as the restaurant industry continues to navigate the Great Resignation.&nbsp;By instilling a sense of independence via their operational strategy, the Gordons empower the Dillas workforce to take a level of ownership in their work that goes far beyond the usual “job.” The result is a workplace that deftly balances the ideas of fun and accountability with mentorship, challenging employees while encouraging growth.“We have a culture of accountability,” Maggie said. “Our leadership cares about team growth and the future. You love your teammate but can hold them accountable.”“Maggie and I are raising two teenagers,” Kyle said. “And the business gives us freedom of movement and time, which we can pass on to shift leaders and general managers. A healthy restaurant allows a healthy lifestyle.”<h2>Sharing Knowledge Beyond Dillas</h2>Dillas cares. It’s at the center of their business model, driving franchising efforts with a profound impact on employee retention and morale. But that care takes an even wider form beyond the restaurant walls, with the owners actively engaged in their own community and beyond, contributing to the broader restaurant industry simultaneously.Speaking at conferences while engaged as thought leaders, the Gordons are able to deliver valuable knowledge on operations, leadership and profitability while sharing the greater lessons learned from their own uniquely inspiring journey into franchising.&nbsp;From simple tips to a broader big-picture strategy, the Gordons capitalize on these opportunities outside Dillas to demystify the often complex realities of running a restaurant day after day.&nbsp;“I love sharing. We’ve created a ministry of service through Dillas. The hospitality business is about relationships. And everyone wants to share resources and insights, from the CEOs to new line cooks. Sharing helps make the industry fun and keeps us sane,” Kyle said. “Restaurant operations are complex: different markets, P&amp;L factors, macroeconomic headwinds. But it’s fun. And conferences let us share insights from a granular level up to leadership.”<h2>Intentional Growth and Support for Franchisees</h2>A week in the life at any restaurant is liable to be rife with logistical, operational, and retail challenges. But at Dillas, that week also doubles down on a family atmosphere that stretches beyond ownership, impacting daily operations while helping to grow staff, ultimately leaving the greater restaurant industry in a better place than they found it.Looking ahead at 2026, the name of the game for the Gordons remains growth, delivering a strong model to franchise owners that’s predicated on not just strong leadership but a family-driven culture, mentorship and the general idea of treating people well, impacting broader culture as Dillas grows.“It's really just thinking a week out, a month out, a year out on what we’re doing: ‘How's it going to make it better for our teams and our customers? Can we all make sure we're aligned on the end goal and how we're going to get there?’” Kyle said. “I really just try and make sure that I can make it easier for everyone to do their job.”“Our operators are amazing. Shift leaders can run restaurants without us being there, allowing us to attend family events. And the simplicity of our menu — Dillas Primo Quesadillas — resonates with customers and makes operations easier,” Maggie said. “Our systems are intentional, tested and ready for franchising. We’re always thinking ahead about technology and making the business easier for customers and teams. We’re not idle. We’re intentional, prepared and growing.”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>.

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Dillas Quesadillas Franchise Costs, Fees, Profit and Data for 2025

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Why Dillas’ Operational Playbook Is Hitting $2 Million AUVs as the Brand Eyes Franchise Expansion

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For years, the restaurant sector has been moving toward a pivotal moment: customers now expect both high-quality meals and extremely fast service. That puts pressure on restaurants to deliver both without adding layers of complexity or squeezing margins. Many fast-casual brands struggle to move that quickly, and older QSR players often find that efforts to modernize slow down the line. Into this widening gap stepped a new category — one that&nbsp;<a href="https://dillas.com/franchise/">Dillas Primo Quesadillas</a>, the fast-growing, quesadilla-focused franchise, led the way on.“We’re the only quesadilla-focused QSR+,” said co-founder&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon">Maggie Gordon</a>. “We saw an opening to define a whole new segment and dominate it. Nobody is doing quesadillas at scale the way we are — not in QSR, not anywhere.”Today,&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> is leading a QSR+ revolution, built on the belief that customers shouldn’t have to choose between fast and fresh, convenient and crave-worthy, simple and operationally sophisticated. Its rapid rise, tight operations, community-first culture and&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-quesadillas-franchise-scale-2730180">nearly $2 million AUVs</a> all point to the same conclusion: the future of franchised restaurants lives in this middle space, and Dillas is already years ahead of the curve.<h2>Why QSR+ Matters and Why Dillas Built the Category</h2>Fast casual once represented an upgrade from traditional QSR, but in recent years, that distinction has blurred. Consumers want higher-quality food without waiting. They want the warmth and personality of boutique concepts with the speed and predictability of the drive-thru. Operators need business models that can deliver strong returns without overwhelming staff or overcomplicating kitchens. Dillas recognized this emerging white space early and built its business to sit squarely in that sweet spot.“We didn’t get into this to be just another QSR,” said co-founder&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852">Kyle Gordon</a>. “We’re building community through primo quesadilla meals — and we’re doing it with a model that delivers speed, consistency, and ridiculously good food.”Rather than choosing between fast-casual quality or QSR efficiency, the founders engineered a system that delivers both. The menu is built around freshly cooked, flavor-forward quesadillas made with proprietary techniques. A streamlined, data-backed menu increases ordering speed and execution. A drive-thru-first real estate strategy powers convenience and revenue lift. Smart technology — from forecasting tools to scheduling platforms — protects margins and improves consistency.&nbsp;The result is a model that feels elevated but operates with the efficiency of a top-tier QSR.<h2>Operational Simplicity + Smart Tech = QSR+ at Scale</h2>If QSR+ is the category, then operations are the engine, and Dillas has engineered one of the most scalable systems in the emerging franchise sector. “We’ve designed our processes to be simple. We call it ‘time to train,’ and ours is low,” Kyle said. “Simple systems plus a craveable product equals speed to profitability.”Menu simplification has played a major role in that. By removing four quesadillas from the menu and leaning heavily into the two most-ordered items in America — fries and chicken quesadillas — the brand increased throughput and consumer confidence. “Fries are our number one seller, along with quesadillas,” Kyle said. “So now, every meal includes fries and a drink.”Technology also plays an essential part. “We do a lot of fresh prep, but the steps are simple,” Maggie said. “And now we’re leveraging AI — for prep tools, for scheduling platforms. We’re trying to build a brand that’s ahead of the curve on tech, not catching up.”&nbsp;Dillas has also learned that convenience drives the box. Adding a drive-thru to an existing location can lift sales 35 to 40 percent, and drive-thru business now accounts for up to 45 percent of revenue. This insight shapes the brand’s real estate strategy, which prioritizes drive-thru locations, end-caps and second-generation spaces.As Kyle put it, “Great sites drive top-line money; tight ops keep it.”<h2>Why Dillas Is the Future of QSR Franchising</h2>Today, Dillas operates 11 locations and is targeting expansion across the Southeast and Sunbelt, with a long-term vision of surpassing 150 units.The team is intentionally selective, preferring operators who lead from the front, build strong teams and embrace the brand’s culture and intensity. “Some people see Dillas as a vehicle — they’ve got some extra money or want passive income,” Maggie said. “Or they think it’s a real estate play. And that’s not aligned with our core values.”As the restaurant industry continues to evolve, the brands that will win the next decade are those that blend quality with speed, personality with efficiency, technology with simplicity and innovation with predictability.&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/the-top-7-reasons-to-buy-a-dillas-primo-quesadillas-franchise-2730498">Dillas has already built a model that embodies all of these traits</a>.&nbsp;“We’re still walking the same road as our franchisees,” Kyle said. “We’re sharpening the sword in our own stores, learning every day and building a brand with real soul.”Maggie echoed the sentiment: “To share our food, our people, and our culture with more communities — that’s what excites us.”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>.

Beyond Fast Casual: How Dillas Primo Quesadillas Is Leading the QSR+ Revolution

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Over 12 focused, feedback-driven years,&nbsp;<a href="https://dillas.com/franchise/">Dillas Quesadilla</a> has gone from a college-born concept to a category-defining, quesadilla-focused QSR — refining its model, scaling with intention and proving that simplicity, operational excellence and community can power outsized results.<h2>Year 1 Lessons: Listen, Learn, Adjust</h2>The first&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> opened with plenty of heart — and a few misses. Some early menu items (the Cali Dilla, the Chickadilla), a lack of chips and queso, and pricing that didn’t match perceived value just didn’t land. The response became a core cultural reflex: “Open our ears and listen to the customer, tweak, change, adjust.” That humility turned into profitability — and a playbook. What didn’t resonate was cut; what guests loved was elevated. Over time, that meant a simplified, crave-forward menu that speeds ordering and execution while preserving freshness and quality.Co-founder&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle Gordon</a> brought a “do one thing incredibly well” mindset shaped by his years at Raising Cane’s. He applied a “flow cook chicken fingers” discipline to quesadillas: tight systems, fresh prep with simple steps and an obsession with doing the fundamentals right — every time. The result is “relatively simple operations” and a focused product that shortens time to train, boosts throughput and unlocks high top-line sales without overcomplicating the box.“At Raising Cane’s, when I was there, we went from 35 to about 135 locations,” Kyle said. “That gave me a lot of validation and insight. I tried to absorb everything I could about what it takes to run a great restaurant — and more importantly, a great restaurant culture.”<h2>Proof of Scale: The Power of Franchising</h2>The inflection point came in 2018 with the brand’s first franchisee,&nbsp;<a href="https://www.linkedin.com/in/pete-john-018a532a8/">Pete John</a> in Shreveport. His store’s first-year sales mirrored what Dillas achieved in year three at the original location. That “crystallized the power of franchising” for the founders — a living example of what a tight playbook plus an aligned operator could do.“My wife and I visited Dillas in Plano and fell in love with the freshness and the vibe. I wanted to be part of it,” John said. “We opened Shreveport, then kept pushing through the unknowns — even during COVID. We recruited great people, innovated and grew to five locations, including a drive-thru, take-out-only prototype and a college-town strategy. There’s no direct quesadilla competitor doing it like Dillas. The lane is wide open.”&nbsp;Today, Dillas operates 11 locations with&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-quesadillas-franchise-scale-2730181">nearly $1.9 million AUVs</a> and a fully built franchise infrastructure. Looking ahead, the goal is to expand to 150 locations and beyond, targeting the Southeast and Sunbelt.&nbsp;“We’re not shy about growth, but we want to do it the right way with the right people,” Kyle said. “We don’t want to grow just to grow. We want the right partners. The people who see this for what it is — a chance to build something meaningful, profitable and fun. We’re disciplined about growth because we want the right people building this brand alongside us.”<h2>Operational Excellence: Tech, Tightening and the Bottom Line</h2>Dillas pairs simplicity with smart tech to drop percentage points to the bottom line — freeing cash to fund franchise growth. This includes fixed product management and Sling scheduling to precisely match labor to demand, as well as AI-assisted forecasting to plan prep and reduce waste.&nbsp;“We do a lot of fresh prep, but the steps are simple,” said co-founder&nbsp;<a href="http://linkedin.com/in/maggiemcgordon">Maggie Gordon</a>. “And now we’re leveraging AI — for prep tools, for scheduling platforms. We’re trying to build a brand that’s ahead of the curve on tech, not catching up.”Menu simplification, with four quesadillas removed, has increased drive-thru speed and built confidence for first-time guests in new markets. “We leaned into the data,” Kyle said. “Fries are our number one seller, along with quesadillas. So now, every meal includes fries and a drink.”Furthermore, right-sizing production, such as tightening steps around chicken butchery and brisket smoking, avoids "over-operationalizing" the kitchen. This quiet discipline ultimately results in predictable operations, faster lines, happier teams, and healthier margins.<a href="https://1851franchise.com/dillas-quesadillas/the-top-7-reasons-to-buy-a-dillas-primo-quesadillas-franchise-2730498">Dillas has developed robust structures</a> around a straightforward formula: manpower, culture, operations, financial performance and marketing. Strong staffing combined with a positive and accountable culture drive productive operations, which in turn yield predictable profit and loss statements.&nbsp;“We’ve designed our processes to be simple. We call it ‘time to train’ — and ours is low,” Kyle said. “The systems are simple, but the ingredients are fresh and high-quality. So it’s easy to pick up, but still delivers a primo product. Simple systems plus a craveable product equals speed to profitability.”Dillas also learned fast that convenience drives the box. Today, roughly 85% of the business flows through convenience channels, with drive-thru as a must-have in new builds whenever possible. Converting a non-drive-thru site to include one delivered ~40% sales lift. The team has tested 11 location types and now prioritizes drive-thru, end-cap, second/third-generation spaces to lower build-out costs and accelerate openings — often in “random-seeming” but community-right trade areas. Great sites drive top-line money; tight ops keep it.<h2>Grow Slow To Grow Fast: Patience, Structure, Support</h2><a href="https://galacapitalpartners.com/dillas/">Working with Gala Capital Partners</a> reinforced a core truth: sustainable scale demands patience and internal maturity. Before pushing the gas, Dillas invested in its support office, key hires, systems and process refinement so franchising could be treated as a second, fully formed business — not an add-on. That discipline shows up in everything from onboarding to supply chain, keeping gaps narrow and standards high.“We’re operations first, sales-driven and profit-smart,” John said. “If my team has the tools they need, I’m successful. With a young brand poised to take off, that foundation is everything.”The brand’s purpose —&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-quesadillas-qsr-brand-2730182">building community through primo quesadilla meals</a> — is more than a tagline. Especially in secondary and tertiary markets, teams support local schools, show up for neighborhood events and act like owners. The aim isn’t to be a restaurant&nbsp;in the community; it’s to become the community’s restaurant.Now, Dillas is candid about fit. The founders prefer “three excellent deals over 12 shaky ones.” Ideal candidates are operators first — often partnerships where one brings capital and the other brings day-to-day leadership. They’re hungry to build teams, obsessed with execution and aligned with the brand’s give-more-than-you-take ethos.“We’ve worked too hard to say yes to anyone,” Kyle said. “Make smart early decisions, build a solid foundation and you’ll attract best-in-class operators. That’s how you scale a best-in-class product and culture.”&nbsp;<h2>The Result: A Tight Model Built To Scale</h2>Twelve years in, Dillas has achieved a focused, crave-worthy product with a simplified menu that drives sales. This is supported by lean, tech-enabled operations that protect margins and increase speed, and a real estate strategy prioritizing drive-thru and second-generation locations. And it’s still founder-led, sharpening the sword in company stores while standing shoulder-to-shoulder with franchisees in site selection, build-out and launch.For more information visit:&nbsp;<a href="https://1851franchise.com/dillas-quesadillas">https://1851franchise.com/dillas-quesadillas</a>.

Dillas’ College-Born Quesadilla Concept Is Now an Industry Disruptor

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The Visionaries Behind Dillas Primo Quesadillas: Meet Kyle and Maggie Gordon

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