A stalled drive-thru led Dillas Quesadillas to rethink both the choices customers saw and the prep work behind them. Co-founder and CEO Kyle Gordon told Amy Sorter in Fast Casual’s interview published October 30 that a visit to the Forney, Texas, restaurant after its 2023 opening exposed unfinished prep and a new team struggling with about 10 signature quesadillas. Gordon said more than half of Dillas’ sales come through the drive-thru.
The brand’s current directory lists 11 distinct restaurant addresses across Texas and Louisiana, from the Dallas-Fort Worth area to Shreveport and Ruston.
Dillas reduced its core offering to six signature meals, retaining a secret menu and add-ons. Fast Casual reported that the longer list had complicated choices for new customers. The chain also implemented PreciTaste prep-management technology in company-owned restaurants and began using weekly AI-generated operating reports. Dillas strengthened its franchise infrastructure, including training, site selection and vendor partnerships.
Gordon credited the combined changes with service that was 20 to 30 seconds faster and prime-cost improvements of 2 to 4 percentage points, depending on the restaurant. His interview does not specify a measurement period, store sample or the service-time metric’s start and end points.
The current menu makes the main choice concrete: Founder, Lone Star, Fluffy, Hot Hatch, Plain-o or Double Dilla, each served with seasoned fries and a drink. A kids meal and Southwest Salad also appear. Dillas advertises the quesadillas as grilled to order.
Customization remains available. Dillas lists salad conversions, extra cheese or queso and vegetarian substitutions separately from the main meals. A Gorilla-sized meal doubles the quesadilla and includes an extra sauce and a large drink.
In NACS Magazine’s October 2026 issue, Amanda Baltazar reported that Dillas uses PreciTaste to forecast daily prep quantities, taking weather, holidays and current events into account. Co-owner Maggie Gordon described that planning support as removing a burden from hourly employees.
PreciTaste’s current Prep product description says the system combines inventory, product mix and sales forecasts to produce prep instructions and scale recipes. It describes current capabilities without specifying Dillas’ installed features.
In a separate testimonial on PreciTaste’s analytics page, Kyle Gordon says data revealed that Dillas was using too much cheese and that correcting the portions reduced costs.
The owners retain a checking role. NACS reported that after the program has operated in a store for a while, Maggie and Kyle Gordon assess its accuracy and make adjustments as needed.
QSR Pro Staff
The QSR Pro editorial team covers the quick service restaurant industry with in-depth analysis, data-driven reporting, and operator-first perspective.
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