Dions Pizza

About Dions Pizza

In 1978, two friends from Michigan, Jon Patten and Bill Scott, moved to Albuquerque, New Mexico, with a plan to open a Greek restaurant. They purchased a small spot called New York Pizza, intending to quickly pivot to a Greek concept named "Dionysus," after the Greek god. However, the cost of the sign was prohibitive, so they shortened the name to "Dion's" to save money. While they waited for their gyro equipment, they started making pizzas, a temporary measure that quickly revealed what their customers truly wanted. The pizza business proved to be more than a temporary venture. The demand from customers reshaped their business plan, and the Greek menu faded, with the exception of their popular Greek salad. A year after opening, they launched a second location, and a positive review in the Albuquerque Journal helped fuel their growth. Over the years, Dion's expanded steadily, building its first freestanding store in 1994 and learning to operate drive-thru windows after acquiring former Mazzio's locations. The company has remained privately owned throughout its history. A significant financial event occurred when the founders decided to step back from daily operations. They opted for a minority recapitalization, a move that provided them with liquidity while allowing them to retain control of the business. This was facilitated by PGIM Private Capital, which provided a combination of debt and equity financing. Today, Dion's operates 28 restaurants across New Mexico, Texas, and Colorado and has even launched a sister restaurant concept, Tula's Kitchen.