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Key Takeaways More than a decade ago, Kyle and Maggie Gordon set out to define a category of fast food.
The husband-and-wife duo bet their entire savings on the belief that this food could be the next big category.
They began franchising in 2021 after they were confident in the systems they had built.
In 2013, Kyle and Maggie Gordon opened the first Dillas Primo Quesadillas in Plano, Texas, dedicating their resources to a restaurant solely focused on quesadillas. The husband-and-wife duo believed that the quesadilla could be the next chicken fingers — a simple, universally adored food category. They were willing to bet the family’s savings on it, even though, at the time, they were in their late 20s and had young children.
They planned to spend $200,000 to get the first Dillas location up and running, but Kyle tells Entrepreneur that it ultimately cost around $500,000.
“We passed the hat around,” Kyle says. “It was friends and family and Maggie’s and my savings. We couldn’t get a bank loan, so that’s how you had to do it back in the day.”
Thirteen years later, their bet is paying off. Dillas has 11 locations across Texas and Louisiana, with average annual sales revenue of around $2 million per location. The top location is approaching $2.5 million in sales revenue. The company’s projected 2026 revenue is $20 million.
“We knew that we had a unique space,” Maggie says. “We’re the only quesadilla-focused concept, putting that front and center. There’s no one else doing it, so that was something super unique.”
The following Q&A with Kyle and Maggie has been edited for clarity and concision.
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