If you think Dillas Primo Quesadillas is just another fast-food concept serving handhelds with cheese, think again. Co-founders Kyle and Maggie Gordon have spent over a decade refining every inch of their high-performing, crave-worthy business. Now, they’re bringing it to communities across the country with a franchise system built to support serious operators. Today, Dillas operates 11 locations with nearly $1.9M AUVs and a fully built franchise infrastructure.
“We didn’t get into this to be just another QSR,” Kyle said. “We’re building community through primo quesadilla meals — and we’re looking for franchisees who want to build something with the same level of intention. We’re looking for franchisees who want to grow strong, profitable restaurants while creating community impact.”
Here are the top reasons to invest in a Dillas Primo Quesadillas franchise.
Dillas has carved out a differentiated space in the restaurant industry by doing one thing and doing it really well: delivering fast, fresh quesadilla meals with best-in-class fries and service to match.
“We’re the only quesadilla-focused QSR+,” Maggie said. “We knew we had to seize the opportunity to define this segment and dominate it. We really believe we’re creating a new segment. There’s nobody doing quesadillas at scale the way we are — not in QSR, not anywhere.”
And with the two most-ordered items on DoorDash in 2023 being french fries and chicken quesadillas, Dillas sits right at the intersection of what customers crave most. That data reinforces why Dillas’ menu is built for repeat business.
With over 12 years of operational refinement and average unit volumes of nearly $1.9 million, Dillas is already performing in the top tier of micro-emerging brands and better-known concepts, proving the model works. The Gordons built the system to scale, drawing from Kyle’s corporate experience at Raising Cane’s, where he witnessed firsthand how operational excellence fuels growth.
“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.”
That same obsession with execution now defines Dillas. “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 doesn’t overwhelm customers or operators with endless options. Instead, it’s all about quality, consistency and simplicity.
“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.”
The result? Predictability and craveability. “We cook our quesadillas in a way that nobody else does — not even close,” Kyle said. “That level of quality combined with speed — that’s the magic. When you come to Dillas, you know exactly what you’re getting — a damn good quesadilla meal with fries and a drink, fast and fresh. That consistency is what makes our restaurants predictable and profitable.”
Dillas is intentional about staying ahead of the curve with technology. “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.”
Chief Development Officer Michael Mabry echoes that commitment: “One of the reasons why I’m super confident is because of the tools and systems that we have in place for our operators. We’re investing heavily in technology to help improve communication, make their jobs easier and just give them all the tools that they need to be successful.”
Drive-thru capabilities also significantly fuel efficiency and profitability, boosting sales by 35-40% when added to existing locations and now accounting for up to 45% of revenue. “Few micro-emerging brands offer drive-thru capabilities at this scale,” said Kyle.
The Gordons are not just looking for franchisees with capital — they want operators who are aligned with their mission.
“We want people who are obsessed with making primo quesadillas at QSR+ — who want to make this the next big national brand,” Kyle said. “That takes a different type of person. That takes real dedication.”
“Some people see Dillas as a vehicle,” Maggie said. “They’ve got some extra money or want passive income. Or they think it’s a real estate play. And that’s just not aligned with our core values. We want partners who are operators first — engaged leaders who want to build people, profit, and community.”
This commitment ensures that every new location is built on a strong cultural and operational foundation.
For franchisees, predictability in operations translates to profitability and impact.
“When [franchisees follow the systems], they can create something that’s predictable,” Kyle said. “And predictability in restaurants? That’s the holy grail. Predictability equals profitability, and that’s the foundation of building multi-unit growth.”
And for Dillas, profitability isn’t just about growth — it’s about giving back. “We see profit in two ways: growth and giving,” Kyle said. “If we help franchisees grow their top line and give them a great system, they’ll have surplus — and then they can grow more units and also give back.”
“We don’t want to just be ‘a restaurant in the community,’” Maggie said. “We want to be the community’s restaurant. We’re looking for franchisees who share that same commitment to both growth and giving.”
Even as they expand the franchise system, Kyle and Maggie remain hands-on with company-owned stores — a sign of their ongoing investment and alignment with franchise partners.
“We’re still excited about growing company-owned locations here in DFW,” Kyle said. “It helps us stay sharp, and it also helps us support them better because we’re walking the same road.”
Looking ahead, the goal is to expand to 150 locations and beyond, targeting the Southeast and Sunbelt. “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.”
With strong unit economics and a proven playbook, Dillas offers one of the most compelling opportunities in the micro-emerging QSR space today. For franchisees who love people, product and process, the brand offers more than a business — it offers a chance to build something meaningful, profitable and enduring.
“We’re ready to bring Dillas to more communities,” Maggie said. “We feel like we have such a cool, unique product, and the brand is very community-oriented. So to be able to share that with more people — our people, our food, our culture — that’s what excites us. We’re ready to grow with franchisees who want to join us in building the nation’s leading quesadilla brand.”
For more information on franchising with Dillas, visit: https://dillas.com/franchise/.
Dillas Quesadillas
SPONSORED
With its proven operational model, focused menu and commitment to community-driven growth, Dillas Primo Quesadillas offers a dang good franchise opportunity in the QSR+ market.
If you think Dillas Primo Quesadillas is just another fast-food concept serving handhelds with cheese, think again. Co-founders Kyle and Maggie Gordon have spent over a decade refining every inch of their high-performing, crave-worthy business. Now, they’re bringing it to communities across the country with a franchise system built to support serious operators. Today, Dillas operates 11 locations with nearly $1.9M AUVs and a fully built franchise infrastructure.
“We didn’t get into this to be just another QSR,” Kyle said. “We’re building community through primo quesadilla meals — and we’re looking for franchisees who want to build something with the same level of intention. We’re looking for franchisees who want to grow strong, profitable restaurants while creating community impact.”
Here are the top reasons to invest in a Dillas Primo Quesadillas franchise.
Dillas has carved out a differentiated space in the restaurant industry by doing one thing and doing it really well: delivering fast, fresh quesadilla meals with best-in-class fries and service to match.
“We’re the only quesadilla-focused QSR+,” Maggie said. “We knew we had to seize the opportunity to define this segment and dominate it. We really believe we’re creating a new segment. There’s nobody doing quesadillas at scale the way we are — not in QSR, not anywhere.”
And with the two most-ordered items on DoorDash in 2023 being french fries and chicken quesadillas, Dillas sits right at the intersection of what customers crave most. That data reinforces why Dillas’ menu is built for repeat business.
With over 12 years of operational refinement and average unit volumes of nearly $1.9 million, Dillas is already performing in the top tier of micro-emerging brands and better-known concepts, proving the model works. The Gordons built the system to scale, drawing from Kyle’s corporate experience at Raising Cane’s, where he witnessed firsthand how operational excellence fuels growth.
“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.”
That same obsession with execution now defines Dillas. “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 doesn’t overwhelm customers or operators with endless options. Instead, it’s all about quality, consistency and simplicity.
“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.”
The result? Predictability and craveability. “We cook our quesadillas in a way that nobody else does — not even close,” Kyle said. “That level of quality combined with speed — that’s the magic. When you come to Dillas, you know exactly what you’re getting — a damn good quesadilla meal with fries and a drink, fast and fresh. That consistency is what makes our restaurants predictable and profitable.”
Dillas is intentional about staying ahead of the curve with technology. “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.”
Chief Development Officer Michael Mabry echoes that commitment: “One of the reasons why I’m super confident is because of the tools and systems that we have in place for our operators. We’re investing heavily in technology to help improve communication, make their jobs easier and just give them all the tools that they need to be successful.”
Drive-thru capabilities also significantly fuel efficiency and profitability, boosting sales by 35-40% when added to existing locations and now accounting for up to 45% of revenue. “Few micro-emerging brands offer drive-thru capabilities at this scale,” said Kyle.
The Gordons are not just looking for franchisees with capital — they want operators who are aligned with their mission.
“We want people who are obsessed with making primo quesadillas at QSR+ — who want to make this the next big national brand,” Kyle said. “That takes a different type of person. That takes real dedication.”
“Some people see Dillas as a vehicle,” Maggie said. “They’ve got some extra money or want passive income. Or they think it’s a real estate play. And that’s just not aligned with our core values. We want partners who are operators first — engaged leaders who want to build people, profit, and community.”
This commitment ensures that every new location is built on a strong cultural and operational foundation.
For franchisees, predictability in operations translates to profitability and impact.
“When [franchisees follow the systems], they can create something that’s predictable,” Kyle said. “And predictability in restaurants? That’s the holy grail. Predictability equals profitability, and that’s the foundation of building multi-unit growth.”
And for Dillas, profitability isn’t just about growth — it’s about giving back. “We see profit in two ways: growth and giving,” Kyle said. “If we help franchisees grow their top line and give them a great system, they’ll have surplus — and then they can grow more units and also give back.”
“We don’t want to just be ‘a restaurant in the community,’” Maggie said. “We want to be the community’s restaurant. We’re looking for franchisees who share that same commitment to both growth and giving.”
Even as they expand the franchise system, Kyle and Maggie remain hands-on with company-owned stores — a sign of their ongoing investment and alignment with franchise partners.
“We’re still excited about growing company-owned locations here in DFW,” Kyle said. “It helps us stay sharp, and it also helps us support them better because we’re walking the same road.”
Looking ahead, the goal is to expand to 150 locations and beyond, targeting the Southeast and Sunbelt. “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.”
With strong unit economics and a proven playbook, Dillas offers one of the most compelling opportunities in the micro-emerging QSR space today. For franchisees who love people, product and process, the brand offers more than a business — it offers a chance to build something meaningful, profitable and enduring.
“We’re ready to bring Dillas to more communities,” Maggie said. “We feel like we have such a cool, unique product, and the brand is very community-oriented. So to be able to share that with more people — our people, our food, our culture — that’s what excites us. We’re ready to grow with franchisees who want to join us in building the nation’s leading quesadilla brand.”
For more information on franchising with Dillas, visit: https://dillas.com/franchise/.
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