Dillas Quesadillas

From day one of&nbsp;<a href="https://dillas.com/franchise/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-tapestry-of-leadership-how-dillas-primo-quesadillas-is-building-a-people-first-franchise-brand-2732140" target="_blank" rel="nofollow">Dillas Primo Quesadillas</a>, founders&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-tapestry-of-leadership-how-dillas-primo-quesadillas-is-building-a-people-first-franchise-brand-2732140" 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=the-tapestry-of-leadership-how-dillas-primo-quesadillas-is-building-a-people-first-franchise-brand-2732140" target="_blank" rel="nofollow">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/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-tapestry-of-leadership-how-dillas-primo-quesadillas-is-building-a-people-first-franchise-brand-2732140" target="_blank" rel="nofollow">Pete John</a>, worked with Kyle during their Raising Cane’s days.&nbsp;<a href="https://www.linkedin.com/in/michael-mabry?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-tapestry-of-leadership-how-dillas-primo-quesadillas-is-building-a-people-first-franchise-brand-2732140" target="_blank" rel="nofollow">Michael Mabry</a>, who now leads franchise development, has known the team for years.&nbsp;<a href="https://www.linkedin.com/in/kristenserrano/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-tapestry-of-leadership-how-dillas-primo-quesadillas-is-building-a-people-first-franchise-brand-2732140" target="_blank" rel="nofollow">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 Leadership: How a People-First Team Drives Franchise Growth

1851 Franchise

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.

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

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

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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 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;

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

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 Franchise Costs, Fees, Profit and Data for 2026

Franchise Opportunity Deep Dive: Dillas Quesadillas offers a quesadilla-centric QSR+ model with near $1.9 million AUV, drive-thru gains, streamlined operations and support rooted in community.

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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>.

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<a href="https://www.ownadillas.com/">Dillas Primo Quesadillas</a> is taking a close look at Austin as it plans its next phase of growth, with the suburban-heavy metro emerging as a natural fit for the brand’s drive-thru-oriented model, as highlighted in a&nbsp;<a href="https://www.bizjournals.com/austin/news/2026/04/15/big-biscuit-dillas-kwench-juice-franchise-atx.html">recent Austin Business Journal article</a>.The Plano-based concept, founded in 2013, has steadily expanded across the Dallas-Fort Worth area and now totals 11 locations. Built around a tight menu of quesadillas, fries and salads,&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/info">Dillas</a> keeps operations straightforward, focusing on speed and consistency rather than menu sprawl. That approach has helped the brand carve out a niche with families and a customer base that tends to prioritize convenience.Dillas is looking beyond Austin’s urban core, with suburban growth driving much of the interest. Those communities tend to line up well with the brand’s customer base, which skews toward women and families. The concept also does not sell alcohol, giving it a neighborhood restaurant feel built more around convenience, routine visits and local involvement.A major driver of the business is off-premises demand. About 85% of sales come through drive-thru, takeout, delivery and catering, shaping both site selection and store design. Locations without a drive-thru have underperformed relative to the rest of the system, while adding one has delivered a meaningful lift in sales. As a result, future development is heavily tied to securing sites that can support that format.Dillas likely won’t grow in Austin through one franchisee alone.&nbsp;<a href="https://www.linkedin.com/in/kyle-gordon-7a1ab852/">Kyle Gordon</a>, co-founder and CEO, said the market would probably require multiple operators, especially as the brand looks at suburban sites across the metro. The restaurants generally run between 1,500 and 2,500 square feet, with 2,200 square feet now viewed as the ideal size.Franchisees can expect to&nbsp;<a href="https://1851franchise.com/dillas-quesadillas/dillas-quesadillas-franchise-costs-fees-profit-and-data-for-2025-2730851#stories">invest between $809,500 and $1.37 million to open a Dillas</a>, with the franchise fee set at $40,000. The brand reports $1.9 million in average unit volume, helped by heavy demand for drive-thru, takeout, delivery and catering.While Austin’s real estate landscape can be challenging, particularly closer to the urban core, Dillas is targeting areas where development is still underway. For the brand, the opportunity isn’t about planting a flag downtown — it’s about meeting demand where growth is already happening and where its format has historically worked best.Read the original article&nbsp;<a href="https://www.bizjournals.com/austin/news/2026/04/15/big-biscuit-dillas-kwench-juice-franchise-atx.html">here</a>.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 - Austin Business Journal Agg - 1851 Franchise

Learn why the Dillas franchise is targeting Austin and how its drive-thru model and strong unit volumes are fueling expansion across Texas.

Dillas Primo Quesadillas Looks to Bring Its Quesadilla Concept to Austin

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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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