When Brian Davies applied to Taco Bell in the mid-1980s, he never imagined it would become a decades-long journey, culminating with his role as Vice President of Facilities at Border Foods. This year, he celebrates 40 years in the Taco Bell and Border Foods family, a milestone underscoring the breadth of his experience and the passion he brings to his work.
From Zantigo to Taco Bell
Brian’s story begins at a Zantigo restaurant in Roseville, MN. He originally tried to land a spot at a Taco Bell just two blocks from home but wasn’t called in for an interview. So, when an opening appeared at Zantigo, he jumped on it. Ironically, Taco Bell purchased Zantigo restaurants in 1987, making Brian part of the system after all.
“I joked with Carol Williams for years,” he says. “She was the GM who didn’t interview me at Taco Bell, but two years later, she ended up with me anyway after the acquisition.” Brian spent his teen years juggling cashier duties during high school, crediting Taco Bell for teaching him how to interact comfortably with customers and coworkers.
“The people I worked with became a second family.” Brian Davies, Vice President of Facilities.
Embracing Opportunity & New Challenges
By 1996, another acquisition loomed — this time, Border Foods. Meeting Border Foods’ founder Lee Engler sealed the deal. “When I sat down with Lee and learned what he was about, I fell in love with the opportunity,” Brian says.
Continuing to evolve within the company, Brian seized every chance for growth. Early on, he stepped into an operations services role when a fellow district manager went on leave. “I thought I’d have fewer hours,” he laughs. “But I was actually at the office until 8 or 9 p.m. most nights.” That temporary position gave him invaluable insight into supporting restaurants from a corporate perspective, a skill set he’d build upon for years to come.
Brian later assisted with new restaurant development and remodels, working under Border Foods’ former Chief Development Officer, Barb Schneider. Eventually, he oversaw the company’s internal facilities team. Brian introduced new processes and measured their performance through profit-and-loss metrics.
Becoming VP of Facilities—and Looking ahead at 50 Years
Today, Brian is our Vice President of Facilities, overseeing everything from remodeling projects and new builds to daily operations services. He still visits Taco Bell restaurants regularly — especially the Elk River location, which he opened years ago as a general manager.
Through it all, Brian credits a culture rooted in family and mutual respect for his career longevity. “I’ve met so many wonderful people,” he says.
“Leadership genuinely cares. From scholarships to rallying around team members in a crisis, this place just feels different.” – Brian Davies, Vice President of Facilities
When asked about retirement, Brian reveals an ambitious plan: “I’m celebrating my 40-year anniversary in 2025, but my goal is to make it to 50.”
He sees each new role as a door he’s chosen to walk through, never letting fear hold him back. “I feel lucky,” he says. “I work hard, and Border Foods has opened a lot of doors for me. I just made sure they never closed before I had a chance to see what was on the other side.”
Brian has made it a priority to share what he’s learned, particularly with family members who’ve joined the company. His wife, Holly, once worked at Taco Bell. His son, Andrew, now contributes to remodel efforts.
“He grew up around Taco Bell,” Brian says of Andrew, recalling how as a kid, he’d pretend to drive a forklift. Today, Andrew is a go-to equipment resource for the entire team.
Ultimately, Brian hopes new hires see the potential for their own decades-long careers. “Be honest, work hard, and dedicate yourself to your family and your work,” he advises. “With the right attitude, you can retire from Border Foods and love every step of the journey.”
