Dillas Quesadillas

When&nbsp;<a href="https://www.linkedin.com/in/pete-john-018a532a8/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-raising-canes-to-trailblazer-the-story-of-dillas-primo-quesadillas-first-franchisee-2730384" target="_blank" rel="nofollow">Pete John</a> first walked into a Raising Cane’s as a shift manager, he never imagined it would one day lead him to become the trailblazer behind a whole other franchise brand. But after more than a decade in restaurants, a brief detour away from the restaurant industry and a call to former colleague&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-raising-canes-to-trailblazer-the-story-of-dillas-primo-quesadillas-first-franchisee-2730384" target="_blank" rel="nofollow">Kyle Gordon</a>, John became&nbsp;<a href="https://dillas.com/franchise/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-raising-canes-to-trailblazer-the-story-of-dillas-primo-quesadillas-first-franchisee-2730384" target="_blank" rel="nofollow">Dillas Primo Quesadillas</a>’ very first franchisee. His journey has not only shaped his career but also played a pivotal role in proving that&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas Primo Quesadillas</a> is a brand built for scale.“I was looking at getting my master’s from the University of Georgia, but I didn’t have any management experience,” John said. “I was looking for places hiring and started as a shift manager with Raising Cane’s. I ended up staying and loving it, worked there for 12 years. I started hourly, worked my way up to general manager, district manager, managing partner program, and ended up with a multi-unit managing partner. That was really where I cut my teeth in the industry.”During his time at Cane’s, John and Gordon crossed paths. “Kyle was a general manager at Raising Cane’s while I was a district manager,” John said. “Through that relationship, we got to know each other really well. He was a top performer, and me being his director was more of a partnership. We got along great and had the same values.”After climbing the ranks and becoming a managing partner, Kyle and his wife&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon?utm_source=1851franchise.com&utm_medium=article&utm_campaign=from-raising-canes-to-trailblazer-the-story-of-dillas-primo-quesadillas-first-franchisee-2730384" target="_blank" rel="nofollow">Maggie</a> raised the capital, built a team and opened the first Dillas Primo Quesadillas location in Plano, Texas.&nbsp;<h2>Falling in Love With Dillas Primo Quesadillas</h2>After leaving Cane’s, John spent a few years outside the restaurant industry. But he missed the fast-paced environment. “I knew Kyle had a lot of good things going on with Dillas Primo Quesadillas. I called him and told him I wanted to get back in the restaurant game. My wife and I went to the first Dillas Primo Quesadillas in Plano and really fell in love with it. I loved the freshness, I loved the vibe, and I knew the drive the team had. I wanted to be a part of it.”In 2018, that conversation led to a joint venture:&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-quesadillas-franchise-scale-2730181">franchising</a>. “We created a deal where I would open the first one in Shreveport,” John said. “I brought some core-values aligned people who had worked with me in the past. They wanted to be part of something new and fresh.”<h2>Growing Through Challenges</h2>Just a year into running his first store, COVID hit. “We had a lot of soul searching to do,” John said. “My first location didn’t have a drive-thru, so we really pivoted to a lot of curbside service. It was such an unknown, but we made it through.”Not only did they make it through, they grew. “In 2021, we opened two more locations during COVID in Louisiana,” John said. “One of them was only off-premise for a while. We were able to do that because we recruited great people and we innovated a lot.”Since then, John has opened two more — including a drive-thru and take-out only prototype location in Ruston, Louisiana, designed with throughput and cost savings in mind. “Last year, in August, we opened our first college location in Ruston practically on the Louisiana State campus,” John said. “Two months later, we opened our fifth location in Nacogdoches, Texas right by Stephen F. Austin University. We really are after college towns.”<h2>What Sets Dillas Primo Quesadillas Apart</h2>When it comes to the reasons behind his rapid growth, John says&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-quesadillas-qsr-brand-2730182#featured">Dillas Primo Quesadillas is in a category of its own</a>.“There is no real direct competition from a food perspective,” he said. “There are no other quesadilla concepts that do it the way we do it. Therefore, we have the opportunity to really capture being the only quesadilla QSR in the industry.”&nbsp; Another factor that has made Dillas Primo Quesadillas so scalable and successful, John says, is the level of employee appreciation. “We take really great care of our people,” he said. “We have flexible scheduling, and we teach our employees how to be good business people. We like to instill life values beyond just restaurant operations.”<h2>Looking Ahead</h2>John’s territory covers all of Louisiana and parts of East Texas, with a development plan of 13 total stores. “We have found that Dillas Primo Quesadillas is a viable restaurant to make money,” he said. “We intend on growing in East Texas and in Louisiana. I really love the bigger college markets around us as well. The goal is to get one new location open a year.”For John, being the first franchisee has meant more than growth — it’s meant partnership. “It’s really nice to be able to have your input heard,” he said. “Kyle and Maggie are super open to suggestions and what is best for the brand and the people. We have made mistakes, but it’s nice to have your voice heard at the table and to have some autonomy to build the brand through great people.”He’s also eager to support&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-quesadillas-franchise-scale-2730180#featured">future franchisees</a>. “I think I’ll be a great asset for those future franchisees since I’ve been here through the brand’s growth,” he said. “I’ve also sat on both sides of the franchising table. I started at Raising Cane’s when there were 25 units and left when there were around 400. I know what I would do differently this time. Kyle and I bounce things off each other and we want to remain true to our partners.”And John has a clear message for those considering Dillas Primo Quesadillas: “A potential franchisee should understand that our restaurant group is operations first. We are sales-driven and profit smart. We do what is needed to deliver an exceptional product to our customers and give them value in their experience. If my team has the tools they need, it ultimately makes me successful as well. With a brand like Dillas Primo Quesadillas that is young and poised to take off, that foundation is super important. I am very excited to see what the future holds.”For more information on franchising with Dillas Primo Quesadillas, visit:&nbsp;<a href="https://1851franchise.com/dillas-quesadillas">https://1851franchise.com/dillas-quesadillas</a>.

Dillas Primo Quesadillas Franchisee Pete John: A Story of Growth and Innovation

1851 Franchise

Pete John drew on years of franchising experience to grow Dillas Primo Quesadillas from a single restaurant into a successful multi-unit brand, underscoring its strength and growth potential.

This brand page has been paid for by DILLAS QUESADILLAS. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

From Raising Cane’s to Trailblazer: The Story of Dillas Primo Quesadillas’ First Franchisee

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

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

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The Risky Bet on a Brand-New Concept: Why Dillas’ First Franchisee Ignored the Numbers

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DALLAS&nbsp;— This summer,&nbsp;<a href="https://dillas.com/">Dillas Primo Quesadillas</a>, the 11-unit QSR+ quesadilla brand, is turning up the heat (and the sweet) with its newest limited-time offering: the Hot Honey BBQ Dilla featuring&nbsp;<a href="https://nateshoney.com/">Nate’s Hot Honey</a>. Launching on May 26 and available through August 4, the collaboration with fellow Texas-born Nate’s Honey Co. will be the ultimate summer fuel for barbecue lovers.The Hot Honey BBQ Quesadilla features Dillas’ signature adobo-marinated grilled chicken, hickory-smoked bacon, and grilled onions and jalapeños. The quesadilla is tied together with a layer of Austin’s Own Barbecue Sauce and a generous drizzle of Nate’s Hot Honey to create the perfect sweet and smoky finish.In other words: if your white T-shirt had plans this summer, it may want to stay home.The flavor brings just the right amount of kick, what Dillas calls “soft heat.” Think smoky barbecue goodness with a sweet finish and enough jalapeño warmth to keep things interesting without setting your mouth on fire.“We’ve wanted to do a summer barbecue chicken quesadilla forever, but it had to be something special,” said co-founder&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle Gordon</a>. “The first version was good, but it didn’t have that wow factor. Once we added bacon, grilled jalapeños and Nate’s Hot Honey, it all clicked. It’s sweet, smoky, a little spicy and, most importantly, really, really delicious.”The collaboration was a natural fit. Both brands are Texas-founded, quality-obsessed and serious about doing things the right way. While Kyle had long considered incorporating a hot honey menu item, it had to be the right item created with the right partner. As he focused on local partners specifically, Nate’s Hot Honey caught Kyle’s eye since it is based in the Dallas area, alongside Dillas Primo Quesadillas, and shares the Gordons’ commitment to quality ingredients.“We don’t bring in new ingredients unless they earn their spot,” said co-founder&nbsp;<a href="https://www.linkedin.com/in/maggiemcgordon">Maggie Gordon</a>. “Nate’s definitely earned it.”Since opening in 2013, Dillas Primo Quesadillas has built a reputation for its “primo” quality, ensuring every “dilla” hits the mark in terms of flavor, texture and quality. With plans to reach 50 restaurants by 2028, the brand continues to focus on smart growth while maintaining the high standards Kyle and Maggie established over a decade ago.Guests can enjoy the Hot Honey BBQ Dilla on its own or as part of the Hot Honey BBQ Dilla Meal, which includes seasoned fries, house-made Buttermilk Ranch and a drink for $13.99. Feeling extra hungry? Make it Gorilla-Sized and double down.“Pair it with a fresh limeade, and you’ve basically won summer!” Kyle said.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.

Hot Honey BBQ Chicken Quesadilla | Dillas Primo Quesadillas

The limited-time Hot Honey BBQ Dilla lands May 26, loaded with smoky, sweet, “soft heat” flavor and absolutely zero chill.

Dillas Primo Quesadillas Brings the Sweet Heat This Summer with New Hot Honey BBQ Dilla Featuring Nate's Hot Honey

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In the competitive world of QSR+, a category&nbsp;<a href="https://www.ownadillas.com/">Dillas Primo Quesadillas</a> helped shape, a restaurant’s fate is often shaped well before the first guest ever walks through the door. That reality has pushed site selection to the forefront of the&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> franchise strategy. For founders&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>, real estate is not a back-office function. It’s the groundwork that determines whether a location has a real shot at becoming part of the neighborhood fabric.The Gordons have built a process around that idea. It’s one that aims to remove guesswork and emotion from a decision that can carry long-term financial consequences. Every potential franchise site is evaluated with the same level of care the company would apply to its own stores. And the intent is simple: to put franchisees in a position where the numbers make sense well before construction even begins.<h2>The Foundation of Financial Feasibility</h2>For many franchisees, real estate is the biggest expense they face early on, and often the one with the most riding on it. Rent, build-out expenses and traffic projections all come together in a single deal. If the numbers are off, the impact can follow the business for a long time.Kyle Gordon views it as the first critical domino."It’s the most important decision early on because everything happens after that," he said. "The opening process is really hard. You’ve got to find a place, negotiate the lease, get it built, order all the stuff. Once you’re operating, things get a little more predictable."To keep that early decision grounded in reality, Dillas uses a review system that embraces multiple perspectives. Operations, marketing and the founders all evaluate proposed sites. And while a property may look promising at first glance, it must stand up to financial scrutiny."Financial feasibility is super important," Kyle said. "It could be the sexiest site on Main and Main, but maybe it’s a $400,000 ground lease. So, we have to take a holistic approach."That means weighing rent structure, projected sales, construction costs and long-term return together rather than in isolation.<h2>Balancing Data and Boots on the Ground</h2>The team starts with the fundamentals. They look at household income, population, traffic flow and how easy it is to get in and out of the site. If a location does not check those boxes, it usually does not move any further."Even if a franchisee says, 'Oh my God, I saw this spot and it’s so amazing,' it has to meet certain criteria to be predictably successful,” Maggie said. “Then we do a site visit. We check out what construction is going to be like and what the costs are in the area."That next step is where the details start to show up. The Gordons walk sites with franchisees to get a closer look at the layout, the utilities and how the space actually functions. A location that seems straightforward at first can get a lot more expensive once construction realities come into view.It’s a hands-on approach. And it reflects the company’s size and culture. Rather than handing the process off entirely to brokers, the founders stay closely involved (especially with early franchise partners).<h2>A Flexible Approach to the Box</h2>Unlike larger legacy brands that require uniform, high-cost prototypes, Dillas can adapt to different footprints. The brand operates freestanding locations with drive-thrus, end-cap conversions and takeout-only models, displaying the resilience of the model. That versatility can make a substantial difference (especially in competitive real estate markets)."That flexibility is attractive because you can say, 'I bet I can find real estate that matches that,'" Kyle said. "Maggie and I have taken bad third-generation stuff and turned it into first-generation, highly successful, profitable restaurants. We know what a diamond in the rough looks like."That flexibility can help franchisees keep initial costs in check and act faster when the right space becomes available. At the same time, Dillas still holds the line on key brand standards. Elements like design and signage stay consistent so the brand looks familiar from one location to the next.It’s a delicate balance. Maggie said the balance lies in protecting the broader brand without ignoring realities at the local level. If a creative adjustment makes sense financially and operationally, it will be considered as long as it’s in proper alignment with the overall Dillas brand identity.<h2>Building a Primo Quesadilla Community</h2>For the Gordons, a good site has to work beyond the data. It needs to be visible, accessible and easy for customers to pull into on impulse. That is especially important in newer markets, where the brand is still getting introduced to the community."We want to reward curiosity," Kyle said. "If you’ve got a sign where people can see it, people are going to be curious. We have done exceptionally well in driving early trial and then maintaining sticky sales."A well-placed sign and an easy drive-thru can bring first-time guests through the door. But that’s not where it stops. From there, the responsibility shifts to operations and service.By applying a consistent, disciplined real estate process, Dillas aims to give franchisees confidence well before opening day arrives."We’re as involved in their site selection as we are in our own," Kyle said. "If I wouldn’t put my money into it, I certainly wouldn’t recommend it to a franchisee."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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Founders Kyle and Maggie Gordon share the data-driven strategy and hands-on support they use to help franchisees identify markets, navigate leases and secure high-performing locations.

Site Selection Simplified: How Dillas’ Real Estate Playbook Sets Franchisees up for Success

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In many quick-service restaurants, the formula is familiar: keep it cheap, keep it fast and keep customers moving. Quality often takes a back seat.&nbsp;<a href="https://www.ownadillas.com/">Dillas Primo Quesadillas</a> was built to challenge that mindset.&nbsp;The brand operates in what its founders describe as the “QSR+” category. The label reflects an effort to hold onto the speed customers expect while changing what happens behind the counter. Quality remains a consistent priority in a category&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> founders&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> helped define.&nbsp;<h2>Defining the QSR+ Edge</h2>While the term quick-service restaurant usually conjures up images of heat lamps and pre-packaged ingredients, Kyle saw an opportunity to elevate the category without losing its inherent speed or sacrificing quality. He describes QSR+ as a category born from a refusal to be driven exclusively by cost."The plus means we give a quality experience and a quality product. And it’s going to cost what it costs," he said. "We were not going to be driven by price. That’s what sets us apart from traditional QSR."That distinction goes beyond marketing; it also serves as an operational philosophy. While the speed of service mirrors a traditional fast-food outlet, the back-of-house reality is closer to that of a scratch kitchen."When we opened our first location, it was in an old Jack in the Box. There was a stigma right off the bat that we were fast food,” Maggie said. “But the quality is so high. Everything’s made from scratch. We don’t take anything out of packages. We just do quality, quickly.”<h2>Designed for Velocity</h2>The secret to the Dillas model lies in the idea of discipline. Many brands in the market attempt to be everything to everyone, rolling out bloated menus. But Dillas has found that focus is the key. By centering operations on a single item like primo quesadillas, the brand has managed to unlock a virtually unparalleled level of efficiency.Kyle noted that very focused brands can deliver a high level of quality and accuracy, but only if they have a focused product. "Because of that focus, we can predict within close margins what five people walking in will order," he said. "When you commit to freshness, you cut away distractions on the menu and refine the process."That refinement allows the team to prepare for peak hours with a level of precision that’s almost surgical. Rather than using presses or other complex technology, the brand relies on a streamlined line where food is grilled to order the moment a guest has paid."We’ve had people in the industry try Dillas and they couldn’t believe the speed," Maggie said. "They thought we were holding product. But we tell them, 'No. It’s literally grilled to order.'"<h2>The Drive-Thru as an Operational Engine</h2>For many concepts, a drive-thru is a logistical headache that can quickly crash an otherwise productive kitchen. But for Dillas, it’s a primary revenue driver that accounts for nearly half of all business. The brand was built with the understanding that if you want to dominate the modern market, you have to be where the customer is. And often, the customer is comfortable in their car."You can’t be the best in the world at quality convenience without being convenient," Kyle said. "The reason some restaurants don’t have drive-thrus is because it would crash operations. For us, though, it enhances operations."Beyond the logistics, the product itself is uniquely suited for the drive-thru lane. Unlike tacos or burgers that can be messy or lose their structural integrity, a quesadilla is a self-contained meal. Kyle noted that while they didn't necessarily design it for the interior of an automobile, the result is a future-friendly product that resonates with millennial and Gen Z consumers on the go.<h2>Predictability and Profitability</h2>For franchisees, the Dillas model is designed to remove the guesswork that can plague independent restaurant owners. A simplified menu doesn't just make the kitchen faster. It can create significant leverage in the supply chain. By purchasing high volumes of a smaller number of ingredients, Dillas delivers significant buying power to franchisees at the local level."Franchisee profitability is about predictability," Kyle said. "When you reduce SKUs, you unlock operational efficiencies that matter and create deep purchasing channels through a simplified menu."This simplified operation model also creates a more stable environment for workers. With fewer accuracy issues and a more predictable workflow, labor becomes more efficient while customer satisfaction remains high.<h2>A Legacy Concept</h2>The QSR+ market continues to evolve. The Gordons believe Dillas Quesadillas is positioned well for ongoing relevance because they've doubled down on a simple, delicious product that appeals universally across generations. With a customer life cycle ranging from toddlers eating chopped tortillas to retired couples sharing a meal, the brand's broad appeal is a key to its longevity."If you’re going to have a restaurant, offer something craveable that isn’t trendy," Kyle said. "Quesadillas are not a fad."By combining the speed of a QSR with the quality of a fast-casual kitchen, Dillas has created a model that’s not just winning in today's market but is built to last for the long haul.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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Founders Kyle and Maggie Gordon reveal how a focused menu and drive-thru efficiency allow Dillas to deliver scratch-made quality at elite speeds, redefining profitability in the QSR+ category.

Built for Speed and Scale: How Dillas Primo Quesadillas Competes and Wins in the QSR+ Space

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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.

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From day one of&nbsp;<a href="https://dillas.com/franchise/">Dillas Primo Quesadillas</a>, founders&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> have built the brand around a simple belief: if you invest in the right people, build the right culture and stay committed to operational excellence, the business will follow. Today, as&nbsp;<a href="https://1851franchise.com/dillas-quesadillas">Dillas</a> prepares for its next stage of franchise growth, that philosophy is not just visible in its restaurants. It is woven directly into its leadership team.“I hired my area leader when he was just 17 years old. My wife is our president. I hired my longtime mentor to be our franchise development person, and our marketing manager was his intern,” Kyle said. “Crazy. And now, somehow, we all ended up here building Dillas together.”That interconnected leadership story is part of what makes Dillas different. Kyle and Maggie are not only co-founders, but a husband-and-wife team who have grown the business side by side. Their first franchisee,&nbsp;<a href="https://www.linkedin.com/in/pete-john-018a532a8/">Pete John</a>, worked with Kyle during their Raising Cane’s days.&nbsp;<a href="https://www.linkedin.com/in/michael-mabry">Michael Mabry</a>, who now leads franchise development, has known the team for years.&nbsp;<a href="https://www.linkedin.com/in/kristenserrano/">Kristen Serrano</a>, who leads marketing, previously worked with Mabry.Together, they represent a leadership tapestry woven over decades of shared experience, trust and aligned values.<h2>Kyle Gordon: Building People Who Build the Business</h2>For Kyle, restaurants have always been about people first. “I got into this business because restaurants are about people,” he said. “Every time that you look for a person and you finally find them and you get to work with them and develop them, it just pays compound interest. I love that about this business.”That belief has shaped Dillas over the past 12 years, helping the brand grow to 11 locations,&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-quesadillas-franchise-costs-fees-profit-and-data-for-2025-2730851">build a $2 million AUV model</a> and establish itself as one of the only quesadilla-focused QSR concepts in the industry. But for Kyle, the real proof of the brand is the team behind it.“We don’t build businesses, we build people, and it’s the people that build the business,” Kyle said. “Whether it’s a vendor, a team member or a franchisee, that’s the model. We build the person and they deliver that exceptional experience for our customers.”Kyle’s leadership philosophy is rooted in operational excellence, but not at the expense of culture. After spending years at Raising Cane’s, he brought lessons in simplicity, execution and team development into Dillas.“At 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>Maggie Gordon: Aligning the Vision Across the Brand</h2>If Kyle’s focus is building people and operations, Maggie’s role is helping ensure the entire organization is moving in the same direction. “I don’t think I ever would have thought I’d be the president of Dillas,” Maggie said. “In normal terms, you think of the president as an executive role. But my version of president at our growing company is really about cross-functional departments and making sure that everybody’s rowing in the right direction.”For Maggie, leadership means removing friction, aligning teams and making sure the company’s values show up consistently across restaurants, franchise support, marketing, operations and culture.“We’re all working toward the same goal, and my job is to remove roadblocks, get everybody on the same page and make sure that the vision is coming to life,” she said.That work has become especially important as&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-operational-playbook-2-million-auvs-franchise-expansion-2731243">Dillas expands through franchising</a>. “We’ve built deep verticals in manpower, culture, operations, training, financial performance, top-line revenue, all of the critical drivers,” Maggie said. “So now it was like: How do we apply that and invite others to scale and make a bigger impact?”<a href="https://1851franchise.com/dillas-quesadillas/the-top-7-reasons-to-buy-a-dillas-primo-quesadillas-franchise-2730498">For prospective franchisees</a>, Maggie’s leadership reflects the care Dillas is putting into franchisee onboarding and support. “We’ve always had great onboarding for our restaurant team, but now we’re applying that same care to onboarding our franchisees,” she said. “We want people to come into our system and say, ‘Wow, this place runs at a high level.’”<h2>Pete John: The First Franchisee Who Helped Prove the Model</h2>In many ways, the Dillas franchise story began with John, the brand’s first franchisee and a longtime restaurant operator who worked with Kyle during their Raising Cane’s days.“Kyle was a general manager at Raising Cane’s while I was a district manager,” John said. “Through that relationship, we got to know each other really well. He was a top performer, and me being his director was more of a partnership. We got along great and had the same values.”After leaving Cane’s, John spent time outside the restaurant industry, but he missed the energy of restaurants. When he saw what Kyle and Maggie were building with Dillas, he knew he wanted in.“My wife and I went to the first Dillas in Plano and really fell in love with it,” John said. “I loved the freshness, I loved the vibe, and I knew the drive the team had. I wanted to be a part of it.”Dillas’ first franchise opened in Shreveport in 2018. John now operates five locations across Louisiana and East Texas, giving the brand an early example of how the model could work outside its home market.“Kyle and Maggie are super open to suggestions and what is best for the brand and the people,” John said. “It’s nice to have your voice heard at the table and to have some autonomy to build the brand through great people.”As the first franchisee, John also helped shape what future franchisees can expect: a brand that listens, supports and expects operators to take the business seriously. “A potential franchisee should understand that our restaurant group is operations first,” John said. “We are sales-driven and profit smart. We do what is needed to deliver an exceptional product to our customers and give them value in their experience.”<h2>Michael Mabry: Leading Franchise Growth With Culture at the Center</h2><a href="https://1851franchise.com/dillas-quesadillas/dillas-primo-quesadillas-sets-ambitious-growth-goal-to-reach-50-locations-by-2028-2731420">As Dillas enters its next phase of franchise growth</a>, Mabry, a seasoned franchise strategist, is helping lead the charge.Mabry, who heads franchise development, has known the team for years. That existing relationship matters because Dillas is not simply trying to sell franchises. It is trying to find the right people to carry the brand into new communities.“An emerging brand is a brand trying to find its footing,” Mabry said. “Dillas figured that out years ago. We already are a powerhouse in depth of systems and operational efficiency. Now it's time to match the unit count to the strength of our systems. We’re no longer going to be franchising’s best-kept secret.”For Mabry, the franchise opportunity is rooted in a brand that knows who it is and who it serves. “Any potential franchise partner that is going to be lucky enough to be part of the Dillas experience, they’re going to learn that we put people first, then we put our product, and we put our community,” he said. “The idea is to be one with the community through a great product by delivering it through our people.”That message is especially important as&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/franchise-scale-2730180">Dillas looks for franchisees who are aligned with the brand’s operating culture</a>. The Gordons have made clear that they are not looking for passive investors or franchisees who see the concept as a real estate play. They want operators who care about restaurants, teams and the community.<h2>Kristen Serrano: Supporting Operators Through Servant Leadership</h2>For Serrano, who leads marketing, the work is also rooted in support. “My job exists to support our corporate restaurant as well as our franchise partners,” Serrano said. “You have to have that servant part and know that we’re in this together.”Serrano previously worked with Mabry, adding another thread to the interconnected leadership story at Dillas. Today, her role connects corporate restaurants and franchise partners, ensuring both sides of the business have the communication and marketing support they need to grow.“Having conversations with our corporate operators weekly is extremely important to me,” Serrano said. “Talking to our franchise partner weekly is extremely important to me. They are the success of the business.”That approach reflects Dillas’ broader belief that franchise growth depends on relationships, communication and shared execution. “Our growth is dependent on them,” Serrano said. “You’re not going to be successful in the restaurant industry if you don’t have that mentality.”For franchisees, that means they are not entering a system where marketing is disconnected from operations. They are joining a brand where the leadership team sees support as a core responsibility.<h2>A Leadership Team Built for Franchisees</h2>Taken together, Dillas’ leadership team tells a story that is rare in franchising: founders who are still deeply involved, a president focused on alignment, a first franchisee who helped prove the model, a franchise development leader rooted in long-term relationships and a marketing leader committed to operator support.It is not a team built overnight. It is a team woven together over time.“Twelve years in, 11 locations, we’ve done it the right way, the hard way,” Kyle said. “So I’m super excited about the next phase and really building out the infrastructure to do this at scale.”And as Dillas grows, the leadership tapestry&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-operational-playbook-2-million-auvs-franchise-expansion-2731243">will continue to be one of its strongest advantages</a>.“I don’t know what you’re building, but I hope you’re doing it with people who chose you, people who bet on you way before it was obvious,” Kyle said. “That’s what I’ve done, and it’s paid off in dividends. If you’re looking to get into something that is absolutely fun, ground floor and where your voice matters, come find us at Dillas. We’ve got a spot for you.”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>.

Dillas Primo Quesadillas Franchise Opportunity

Built on long-standing relationships, Dillas' leadership team is guiding the brand's next phase of franchise growth with a focus on culture, alignment and execution.

The Tapestry of Leadership: How Dillas Primo Quesadillas Is Building a People-First Franchise Brand

the-tapestry-of-leadership-how-dillas-primo-quesadillas-is-building-a-people-first-franchise-brand

For many professionals in white-collar and corporate roles, the rise of AI is raising an urgent question about career relevance. But where others see a threat,&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852">Kyle Gordon</a>, co-founder of&nbsp;<a href="https://www.ownadillas.com/">Dillas Quesadillas</a>, sees a historic opening for a new wave of business owners. He believes that as AI reshapes how companies operate and teams are built, it is creating a new moment for franchising.“I see AI right now eating both ends of the economy — the warehouse jobs at the bottom and the white-collar jobs at the top,” said Gordon,” That's what makes it different from past technologies.”That erosion, Gordon said, is forcing people to rethink the traditional career ladder. “Everybody’s focused on the next one or two years,” Gordon said. “But that goes by super quick. If you’re not preparing right now for being able to leverage AI somehow, you’re going to be in trouble.”<h2>Why More Professionals Are Looking Toward Ownership</h2>As traditional employment becomes less predictable, Gordon expects more people to explore entrepreneurship. But he also believes AI will change what kind of entrepreneurship feels attractive.AI has made it easier than ever to start a business quickly. A person can generate a website, business plan, brand concept, marketing copy or sales deck in a matter of hours. But Gordon said that does not automatically create a durable company.“AI is making it really easy to start your own business now,” he said. “You can start a business in one night with AI. But is it a moated business?”According to Gordon, that question is critical. In a world where anyone can generate a concept, trust becomes more valuable. Businesses with real-world assets, human connection, community relevance and operational depth may become more attractive because they are harder to replicate.“I think the new currency is going to be trust,” Gordon said. “It’s going to be how quickly you can build trust in something. Starting fresh and having nothing and building from there, I think, is going to be very difficult.”<h2>Franchising as a Structured Pathway Into Business Ownership</h2>For professionals interested in ownership but not in building a business from the ground up, franchising offers a different route. Gordon said the model can be especially powerful because it&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/franchise-scale-2730180">combines entrepreneurship with structure</a>. Franchisees can own and grow a business, but they are not starting with a blank page.“I’ve seen the power of the franchise model,” Gordon said. “We have a franchisee who’s got five locations, and I’ve seen how it’s helped him grow his business.”That kind of pathway may become more relevant as AI pushes more professionals to ask what skills will remain valuable. “Leadership, empathy, community impact, work ethic and emotional intelligence, these things are the actual recipe ingredients to making a great restaurant runner and leader,” Gordon said.Technology may even make franchising more accessible to people who once assumed they lacked the right background. “Buying a restaurant franchise is not going to be, ‘Have you ever operated a restaurant?’ forever,” Gordon said. “It’s going to be, ‘Let’s look at your assessment. Do you have the skills to operate a restaurant?’ Because we’re confident that through the tools we’ve created, we can reduce your time to trained.”<h2>Why Restaurants Stand to Gain From AI, Not Lose to It</h2>While Gordon is clear-eyed about AI’s disruptive power, he sees certain industries as more protected than others. “AI can’t make more land,” Gordon said. “AI has a really difficult job handling the pace and complexity and the human dynamics of a fast-moving kitchen.”For&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a>, AI is not about replacing the human parts of the restaurant. It is about improving the support systems around them.“It should be a force multiplier of productivity for the management, development, and coaching,” Gordon said. “That’s where it really brings value because it’s things beyond a restaurant operator’s scope of skills. They’re not analysts. They don’t build beautiful decks and presentations. That’s where it helps them be better at their job with the skills they don’t have.”He points to tools that can help with training, hiring, forecasting, prep planning, waste reduction, and operational insights. In the future, Dillas also sees potential for franchisees to access a database of brand systems to interact with in real time.“During the training process, as a franchisee, having access at your fingertips to a whole database of Dillas systems that you can chat with and ask the questions you need, and you don’t have to wait for an email to get returned to you, that’s powerful,” Gordon said. “We’re trying to make it as accessible as possible while still providing the value you need.”<h2>Technology Can Support the Business, But Culture Still Wins</h2>For Gordon, the most important distinction is that AI does not replace what makes a restaurant meaningful. “AI can’t replicate culture,” he said. “AI can’t replicate community and connection. Those are 95% of the equation.”<a href="https://1851franchise.com/dillas-quesadillas/the-top-7-reasons-to-buy-a-dillas-primo-quesadillas-franchise-2730498">That belief is central to Dillas’ franchise strategy</a>. The brand is built around people-first leadership, operational discipline, and community connection.&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/founders-kyle-maggie-gordon-2730442">Kyle and Maggie Gordon</a> spent more than a decade developing the concept before moving more aggressively into franchising, focusing on finding operators who align with the culture rather than simply selling units quickly.“We don’t build businesses, we build people, and it’s the people that build the business,” Gordon has said. “Whether it’s a vendor, a Team Member or a franchisee, that’s the model.”In an AI-driven world, that human foundation may become even more valuable. As more work becomes automated, Gordon believes people may seek out more real-world experiences, not fewer.“I see people, as they become more efficient and their work week may have a little bit more time, running toward things that make them feel human,” he said. “Connection, a restaurant, time with a friend they haven’t had time with in the last five years.”<h2>A New Opening for First-Time Franchise Owners</h2>As AI reshapes the economy, Gordon believes franchising could become a more attractive option for people who want control but also want support. “I don’t think it’s going to be true much longer that you have to have been in that industry to pursue it,” Gordon said. “It could be a lot of different business ownership opportunities for franchising that people want to pursue, but they may have thought, ‘Well, I haven’t been in that industry, so I can’t do it.’”For Dillas, that does not mean lowering standards. It means using better tools, stronger training, and clearer systems to help the right people succeed.“It secures their position,” Gordon said of AI inside the Dillas system. “It doesn’t make their position obsolete.”That may be the most important message for future franchisees. In the right system, technology is not a threat to ownership. It is a tool that helps owners operate smarter, train faster, and focus more of their energy on people, culture, and community.“It’s an exciting time,” Gordon said. “The restaurant industry is getting tailwinded by AI, not headwinded by it. That’s why I’m super excited to be in the business.”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>.

As automation reshapes traditional career paths, Gordon says franchising can offer a structured path toward ownership, independence and long-term relevance.

From Raising Cane’s to Trailblazer: The Story of Dillas Primo Quesadillas’ First Franchisee

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