Franchise Times included Dillas Primo Quesadillas, the premium quesadilla franchise, in its recent roundup of restaurant franchises that are gaining traction in today’s market. The story noted how the Texas-born brand has built steady momentum by focusing on a tight menu, operational discipline and a culture that keeps both guests and team members engaged.
Founded in 2013 by Kyle and Maggie Gordon, Dillas was built around a simple idea: take a universally loved item — the quesadilla — and turn it into a premium fast-casual experience. After years in operational leadership at Raising Cane’s, Kyle Gordon applied an efficiency-first mindset to a streamlined menu built on “Primo” grilled quesadillas, their signature fries and fast, consistent execution.
“Maggie and I saw an opportunity to take something people already loved, elevate it and make it the centerpiece,” Kyle Gordon told Franchise Times. “From the beginning, our focus has been on doing one thing exceptionally well and building a culture that keeps customers coming back.”
The feature highlighted several data points that make Dillas stand out to prospective franchisees. The investment range falls between $809,500 and just under $1.4 million, and the average unit volume is $2 million. The brand operates 11 restaurants across Texas and Louisiana and continues to invest in scalable formats. One example is the recent drive-thru and carryout-only prototype in Ruston, Louisiana, designed to speed throughput, lower build costs and open the door to more real estate opportunities.
While the competitive set includes major players such as Chipotle, Taco Bell, Qdoba and Bubbakoo’s Burritos, Gordon believes the brand’s culture is its strongest differentiator. “Restaurants live and die by people,” Kyle said. “The best part of my week is still walking into a location and seeing a team member light up when they crush a rush. That’s the culture Maggie and I started with and it’s our moat as we grow. If we can keep that foundation strong, everything else will follow.”
Read the full article here.
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/dillas-quesadillas.
Dillas Quesadillas
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Dillas Quesadillas was included in Franchise Times’ roundup of restaurant brands expanding their footprint, thanks to its strong unit performance, disciplined operations and people-first culture.
Franchise Times included Dillas Primo Quesadillas, the premium quesadilla franchise, in its recent roundup of restaurant franchises that are gaining traction in today’s market. The story noted how the Texas-born brand has built steady momentum by focusing on a tight menu, operational discipline and a culture that keeps both guests and team members engaged.
Founded in 2013 by Kyle and Maggie Gordon, Dillas was built around a simple idea: take a universally loved item — the quesadilla — and turn it into a premium fast-casual experience. After years in operational leadership at Raising Cane’s, Kyle Gordon applied an efficiency-first mindset to a streamlined menu built on “Primo” grilled quesadillas, their signature fries and fast, consistent execution.
“Maggie and I saw an opportunity to take something people already loved, elevate it and make it the centerpiece,” Kyle Gordon told Franchise Times. “From the beginning, our focus has been on doing one thing exceptionally well and building a culture that keeps customers coming back.”
The feature highlighted several data points that make Dillas stand out to prospective franchisees. The investment range falls between $809,500 and just under $1.4 million, and the average unit volume is $2 million. The brand operates 11 restaurants across Texas and Louisiana and continues to invest in scalable formats. One example is the recent drive-thru and carryout-only prototype in Ruston, Louisiana, designed to speed throughput, lower build costs and open the door to more real estate opportunities.
While the competitive set includes major players such as Chipotle, Taco Bell, Qdoba and Bubbakoo’s Burritos, Gordon believes the brand’s culture is its strongest differentiator. “Restaurants live and die by people,” Kyle said. “The best part of my week is still walking into a location and seeing a team member light up when they crush a rush. That’s the culture Maggie and I started with and it’s our moat as we grow. If we can keep that foundation strong, everything else will follow.”
Read the full article here.
To find out more information on costs to buy this franchise, please visit https://1851franchise.com/dillas-quesadillas.
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