Cicis supports the growth of budding Dillas Quesadillas

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When that time comes, Dillas will be prepared with flexible store designs. The restaurant has everything from a second-generation 3,200 square foot drive-thru to an 1,800 square foot non-drive-thru tip.

Approximately 85% of sales are off-site, 60% of which are drive-thru. So naturally Dillas’ ideal location is an independent drive-thru that ranges between 2,250 and 2,500 square feet or an end drive-thru between 2,100 and 2,500 square feet.

With supply chain shutdowns and delays, Gordon says equipment needs to be purchased at least six months in advance, and the financial injection from Gala Capital should help put down deposits. It also helps that Restaurant Dillas aren’t too extravagant and don’t require materials that would be harder to obtain.

Sometimes there are surprises, says Gordon. At the newest store in Denton, Texas, an unexpected electrical problem occurred.

“You have to roll with the punches, you have to be flexible. You have to be patient, you have to be able to go in different directions, but we have some fantastic salespeople that we treat like family, and they reciprocate,” says Gordon. “They love working with us. I think that’s a very important part of what’s going to help us do that is that we’re all committed to it and we want it to happen, but there will be surprises and delays. We’re just anticipating that and we’re not going to let it get us down. We’re just going to keep pushing forward, being flexible and bringing in great people.

Although quesadillas aren’t usually flagship menu items like burgers and pizza, Gordon isn’t worried about acquiring customers in new markets.

For him, flavor and high quality service always win. Also, quesadillas aren’t usually the star meal, but they’re prevalent on menus nationwide like Chipotle and Taco Bell. The difference, says Gordon, is that Dillas took tortillas and processed cheese and elevated the product.

One of the chain’s busiest restaurants, based in a small neighborhood in South Shreveport, earns around $2.4 million in AUV. These numbers confirm Gordon’s belief that people are getting bored of burgers and pizza and are looking for something different.

“It’s like, wow, do these people love quesadillas so much?” said Gordon. “Well yes, the quesadillas are amazing, but there’s also great service. We’re a community restaurant. The fries are our number 1 side. We’re an American version of a Mexican favorite.”

“I think fusion is what really resonated with people and gives them a level of comfort like, ‘Man, this could be a must for me. I like coming here. I could easily do it once a week and start one of the burger joints or start one of the pizza days that have typically filled that segment for me,” he adds.

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