St. Louis-based Global Quesadilla Co. is under new ownership

Weber's Front Row owner Bob Weber has taken over operations

The first location of Global Quesadilla Co. opened in 2009, the Chesterfield fast-casual spot garnering enough of a loyal fanbase that a second, West County storefront would arrive in Creve Coeur. Over time, a St. Louis city location was added, frozen foods were introduced to the market, and a food truck was added to the overall business model, though that piece of things was slowed even prior to the pandemic. But that unused vehicle did help change the dynamics of what would come for the company.

Just a few months back, another location was being sought by the growing concern. And the idea of a new truck was coming into focus too. As those efforts were taking shape, Reeder became aware, through the broker Ron Kramer, that a local restaurant group headed up by Bob Weber, best known for his success with Weber’s Front Row (which closed its Webster Groves flagship earlier this year), was interested in making a batch purchase. With the three storefronts all turnkey-ready, the conversations began in earnest and on Oct. 1, Weber took control of the operation. It’s a move that leaves all sides singing praises.

While the truck that helped kickstart conversations is dry-docked for just a bit longer, the storefronts will maintain a status quo appeal for now, as Weber says that “this was incredibly turnkey. He had the recipes, the systems, everything was being done so well. We’re not going to touch a thing for now. We hope to add some things in the future, but right now we’re going to just steer the ship in the direction that he was going.” 

Weber adds that the experience, right now, is one of simply getting to know everyone involved in the operation, with customers not expecting much in the way of change for a good while.

“When you’re walking into a business that’s already existing, you’re starting by getting to know each employee,” says Weber, who adds that he’s excited by things being “all new. When you’ve done something else for 32 years, it’s fun to do something completely new.” 

Reeder, for his part, says that his business was primed for a buy – even one that it wasn’t seeking – due to the fact it was able to skirt the worse effects of Covid’s attacks upon the service industry. 

“It didn’t hammer us down,” Reeder says. “We were uniquely and luckily suited to outlast what Covid did to the hospitality industry.” 

He says that this is due to the fact that Global “specialize(s) in convenience.” Without table service and with a relatively small crew able to staff each storefront, Reeder says that growth was always part of the picture, with a menu that’s tightly tied to fare like salads, wraps, loaded nachos and, of course, quesadillas. And a lot of that product is going out the door via third-party delivery apps. 

“Things were going in the right direction,” he says of the past year. “Sales growth, happy customers and a happy team.” 

But after a 15-year run, Reeder sensed that the next step in growth, for a concept that feels to all parties as a repeatable one, would be best served with new ownership. 

Noting that he may have some news to share about new projects at some point down the line, Reeder suggests that he’s happy, right now, to cheer on the new version of his old business.

“They’ve been around the St. Louis restaurant community for a very long time,” says Reeder. “They’re great people and we’re excited to see where they take this.” 

Weber, who still maintains a Weber’s Front Row in Arnold, is more than happy to give props back, saying “he built a great company with all the things that we were looking for, starting with great people. We wanted to keep everything the same, keep his great employees.”

The fast-moving situation, “was a pretty good match,” he adds. 

And as for growth, Weber figures on that happening, but in a measured way, “as it’s an easily expandable model. But lots of others have grown too fast.”