On Nov. 19,we welcomed business and community partners, local leaders and employees for a ribbon-cutting ceremony at our newest Taco Bell location in Ramsey, Minn. The opening of the restaurant, located at 14751 Armstrong Blvd. NW, marks a major milestone for Border as our 100th Taco Bell location in Minnesota.
“From our first Minnesota Taco Bell in 1996 to opening our 100th restaurant, our team has grown this business one Taco Bell and one community at a time,“ said Aaron Engler, President and CEO of Border Foods. “This new Ramsey restaurant marks a big milestone for us as our 100th Taco Bell in Minnesota and our 254th in the Upper Midwest. It’s a testament to our dedicated team members and the loyal guests who continue to support us. We look forward to serving the Ramsey community with the same great food and hospitality that have fueled our growth for nearly three decades.”
Wednesday’s grand opening event featured brief remarks, a ribbon-cutting ceremony with Border Foods leaders and community partners, and live music performances from the PACT Charter School pep band. The first 100 customers received an exclusive Border Foods golden ticket, good for up to five free tacos per week for an entire year.We’re currently hiring at our new Taco Bell location, as well as several others across the state. Positions available at the Ramsey location include cashiers, cooks, shift leads and management. A complete list of job openings and an online application can be found here.
Many people know Sharla Hennek as our Chief People Officer (CPO) here at Border Foods. But what some may not know, is that while Sharla currently resides at our company headquarters, she began her journey like so many others, as a part of the Taco Bell restaurant scene! Sharla’s journey from hardworking college student to hardworking CPO is a fairy tale built by resilience and a can-do spirit.
Sharla grew up in a small town in northern Minnesota called Babbitt, but a move to the St. Cloud area after her sophomore year in high school was the first of many changes that would push her outside her comfort zone. Sharla describes going from a school of 27 students to 385.
“It was an incredibly difficult transition,” she shares.
Sharla had already begun working at a quick service restaurant to make money in high school, but when a Taco Bell opened nearby, she felt called to try something new.
“I thought I had hit the jackpot,” she explains of the salary boost the new job afforded her.
A Date with Destiny
Some may say the job was fated, as it paired Sharla with a mentor who would prove integral in her education, and subsequently, her career journey.
When she became an Assistant General Manager (AGM) after high school, it was Sharla’s manager who made her aware of the many benefits Taco Bell offers – specifically, the tuition reimbursement program.
“It was a way to achieve more. And to be more,” Sharla says of her view on college. “To have an impact in the world, to know that you can support yourself.”
Sharla didn’t come from a lot of money – her family was unable to help pay for school. But she wasn’t afraid of hard work, and that made all the difference. And so began Sharla’s undergraduate journey at St. Cloud State, one she began at the same time as her mother, in fact!
The [tuition reimbursement] program was the only reason I was able to stay in college.
Sharla Hennek, Chief People Officer
Finding Support
Sharla couldn’t afford to go to college full-time, so she balanced working full-time at Taco Bell while attending school part-time. “My boss was so amazing,” she shares. “Super supportive.”
She met with her manager every semester to plan her schedule. Sharla credits him with helping her recognize that she could handle both school and work. Sometimes that meant opening the restaurant, going to class and returning for a closing shift in the evening.
It took Sharla six years to graduate with her bachelor’s degree, but it was time well spent. “It was everything,” she says of the opportunities her education created. “It was a way forward.”
To be able to get a diploma in something that could set up a career path was amazing.
Sharla Hennek, Chief People Officer
Sharla walked out of college with only $5,000 in student loans, which she was able to pay off in a year’s time.
Stepping into a Future in Leadership
As luck would have it, the same boss who mentored Sharla through her college years, stepped away to pursue a new opportunity, leaving the Restaurant General Manager (RGM) role up for grabs. It was a job that Sharla was destined to take over.
“It just took off from there,” Sharla says.
An introvert by nature, Sharla’s the first to share that she never imagined herself in a leadership role back in her college days. She admits that working with people is both exhausting and exhilarating.
“Every leader I’ve ever had has taught me something,” she says. And Sharla strives to do the same for the people in her orbit. “We all have that obligation to make it a little better than it was before.”
She views it as her duty to help team members realize what their dreams can be, even if those dreams eventually take them away from Border Foods and Taco Bell. “It’s okay if we’re just a stopping place,” she says.
Financing Big Dreams
Sharla is a walking example of what’s possible when you make the most of every opportunity. Going to college is more expensive than ever, but we support dreamers and the quest for lifelong learning.
At Border Foods, AGM and RGM roles require a high school diploma, which is part of the reason we offer a GED program. It’s our way of trying to give people a path to follow.
Our tuition reimbursement program is for shift leaders and above pursuing two- or four-year degrees. Participants need to fund their start, but once they turn in their report cards, they can be reimbursed for good grades.
“What easier way to get an education and have something in your back pocket for future use?” Sharla queries.
School can be completed as quickly or as slowly as necessary. There is an annual limit to what we can fund for tax purposes, so part-time school is often the best way forward.
It’s free money just for your hard work.
Sharla Hennek, Chief People Officer
“Go and do well, and the money is there for the taking,” Sharla urges. “And you can walk out of college without having crippling amounts of student loan debt.”
Sharla’s story shows that education and opportunity can go hand in hand. Ready to start your own success story? Apply today and see where your journey can take you!
Shannon Marcus has a really cool job. She‘s the Manager of Development for Marvin Development, our sister company. Marvin owns the land on which many of our Taco Bell restaurants are located, and they’re in charge of all of our leaseholds — meaning they rent out the land they own to us.
Drawing Up Plans
As Manager of Development, Shannon oversees where and how Border’s new Taco Bell locations are built. This means that her duties change a lot day to day.
She describes her position as having two main seasons: construction and non-construction. During construction season — which takes place during the spring — she’s busy managing budgets, tracking invoices and working with Taco Bell corporate to figure out franchise agreement dates. She also does site visits to Taco Bells that are already in the process of being built to ensure everything is going according to plan.
In the off-season — or non-construction season — Shannon spends most of her time location scouting. She meets with real estate brokers to purchase new lots, and once the sales are final, she attends any necessary city council meetings. At these meetings, she works with the local community to attain the permits Border Foods needs to build.
Laying the Groundwork
Of course, we had to ask the expert: what exactly goes into picking the perfect Taco Bell location? Is it an art or a science? It turns out that it’s actually a little bit of both. Shannon shares that she and her team look at a number of factors, including:
Location. Are there already other Taco Bells nearby?
Traffic. Is the area too busy? Not busy enough?
Accessibility. Is there room for a drive thru? Are there any visual impairments that would prevent people from seeing the restaurant?
Population density. Will the restaurant get enough business?
Surrounding businesses. Are sales going well for them?
Timing. Is a plot of land available?
In addition to all of the above, Shannon says that her initial site visit is also vitally important. It’s there that Shannon says that she gets a true feel for the community — something that’s deeply important to both Marvin Development and Border Foods.
Brick by Brick
Shannon has some exciting projects on the horizon for 2026. “There’s no stopping in sight, which is exciting,” she shares.
When asked what she loves about working at Marvin Development and alongside Border Foods, she shares that it’s the community that keeps her coming back.
We’re so lucky to have Shannon as a part of that very community, and can’t wait to see what she’ll build next!
Recently, select Taco Bells in our Minnesota market have taken the lead on a very exciting (and seasonally appropriate) project for Taco Bell corporate! The brand’s new Diablo Crispy Chicken Nuggets have been added to the menu of a few of Border’s Taco Bell menus, a process that Corporate calls a Rapid Innovation Test (RIT).
The Diablo Crispy Chicken Nuggets feature bold flavors, a Taco Bell kick, and signature breading made with crunchy tortilla chips. It’s a totally Taco Bell-ified fried chicken experience!
BORDER’S GOT IT DOWN
This isn’t the first time that Taco Bell Corporate has tapped us to test out a new Taco Bell product. For years, we’ve been their go-to when it comes to giving our guests the latest and greatest in Live Más flavor. In fact, we were one of the first Taco Bell franchisees to begin serving potatoes – which has now become a key ingredient in many of the brand’s best-selling meals!
Ken Lund, a Director of Operations here at Border Foods, shares that there are a few reasons why Corporate continues to trust us with such an important responsibility. For one, our unique demographics and geography play a big role. But more than that, our teams are reliable, organized and efficient. Those qualities – plus our state-of-the-art technology – allow us to easily track how a product is doing and provide the test kitchen with the most accurate, actionable information.
Gay Demaree, another Border Foods Director of Operations, shares that a large part of hosting product tests is all the preparation that has to happen beforehand. Both Ken and Gay are responsible for making sure that our restaurants and teams can take on the challenge of making and serving the new product – in addition to everything else they’re doing. Each team member needs to be specially trained on how to prepare the new menu item and briefed on the recipe’s key qualities – just in case Taco Bell guests have any chicken-related questions!
Consumers like to have something new and different – Ithink that’s been part of Taco Bell’s success.
– Ken Lund, Director of Operations
While the operational tasks may seem like they’re a behind-the-scenes part of this whole process, they’re actually just as important as the consumer experience to Corporate. Thanks to our firsthand experience with the new menu item, we’re able to go back to the test kitchen team and give them vital feedback about the food’s operational requirements. If a product is too time consuming or confusing to make, it might be impossible to scale nationally.
Gay and Ken also share that after every market test, Corporate hosts a management round table. This gives both Assistant General Managers (AGMs) and Restaurant General Managers (RGMs) of participating restaurants the opportunity to provide feedback, too.
A TRUE TEAM EFFORT
Taco Bell Corporate also puts boots on the ground during market tests. Members of the brand’s test kitchen will visit Minnesota to try the Diablo Crispy Chicken Nuggets in-store themselves. While on site, they’ll also ask team members and guests for real-time taste reactions.
If, after all of that, these tasty chicken nuggets prove to be a success, it’s only just the beginning. The test kitchen team will go back to the drawing board to figure out the supply chain, launch timing, and a nationwide marketing plan. It’s safe to say that there’s a lot that goes into it!
WHAT GUESTS ARE ALREADY SAYING
Participating Taco Bells are already getting great feedback about the Diablo Crispy Chicken Nuggets. “My lips are tingly, but it’s a good burn!” said one guest, while another added: “This feels like Taco Bell is finally competing in the chicken nugget game, and they’re doing it right!”
Want to try the Diablo Crispy Chicken Nuggets for yourself? Visit one of our participating locations in Minnesota today:
If we’ve learned anything here at Border Foods, it’s that decades-long Taco Bell careers aren’t an anomaly. However, that doesn’t mean that they aren’t all worth celebrating!
One of our most recent work anniversaries is particularly special: Kelly Lawver, Area Coach (AC) in Rockford, IL, just celebrated 35 years with Taco Bell in July. We wanted to take a moment to congratulate him and spotlight all the incredible work he’s done over the last three decades!
Work Worth Aspiring to
What stands out when looking back at Kelly’s professional experience is just how quickly he was able to climb the career ladder. Kelly started out as a Taco Bell team member in July 1990, becoming an Assistant General Manager (AGM) just a year later. Then, shortly after his time as an AGM, he became a Restaurant General Manager (RGM). While he was an RGM, Kelly helped open three new restaurants in Perryville, Machesney Park and McFarland, IL. Talk about impressive!
Before Kelly was promoted to Area Coach, he was also Management Development Specialist for a year in Milwaukee, WI alongside Corinne Kindred, HR Business Partner. When we acquired his region in 2015, he officially joined the Border Foods family.
The Only Constant is Change
A career as long as Kelly’s naturally sees a lot of changes, no matter the industry — but in QSR, things move especially fast. Kelly shares that the biggest challenge he’s faced over the last 35 years has been keeping up with all the latest restaurant developments, particularly those that involve new technology. He says that he believes leading is personal, and that implementing various software and systems can make it hard to maintain a personal touch. However, Kelly shares that he was able to ride the tech wave thanks to all of the support from his leaders.
Team is Everything
The people that Kelly has worked with over the last 35 years have left a big impact. He says that he loves the family culture he’s experienced at Border, and that he was particularly inspired by the leadership of Carol Williams, our former VP of Operations who sadly passed away in 2018. “I want to be for my people what she was for me,” Kelly says.
For anyone wanting to have a team-oriented career like Kelly’s, he gives the following advice: ”Surround yourself with great people and invest in them at all levels. It’s not what you accomplish, but the impact you make in people’s lives.” We couldn’t agree more!
35 Years Of Great Memories
When asked about his fondest Taco Bell memories, Kelly struggles to pick just one. He shares that winning the Eastern Division RGM of the Year Award was a particular standout, as was going to Mexico (seven times!) — trips that were rewards from us for all of his stellar work.
We’re so grateful to have Kelly on our team and want to congratulate him on such an incredible milestone!
This just in: Hudsonville, MI’s first Taco Bell is now open. This project is especially unique, because the new Taco Bell wasn’t built from the ground up. The building was formerly home to a Taco John’s that closed last year, so our team worked hard to Taco Bell-ify the space before its big reveal.
Today, the location looks slightly different from our others, but Hudsonville residents have no need to worry: we’re still serving up the same world-class food that the Taco Bell brand is known for.
Hudsonville is a growing community, and the city has been investing in their surrounding businesses. We get to be a part of that growth.
Vince Bosscher, Chief Operations Officer
Teamwork Makes The Dream Work
In addition to completing some necessary upgrades, over the last few months, we’ve dedicated time to hiring and training the crew who is now serving the Hudsonville community. Over 30 team members spent time learning the ins and outs of the business at our surrounding Taco Bell locations. It’s hard work, but it’s been worth it — we wanted to give Hudsonville nothing but the best from day one!
”I’m most excited for the new jobs and careers we create,” Vince Bosscher, Border Foods Chief Operations Officer shares. “I started as a team member with Taco Bell 27 years ago when one was built near me.”
From team member to COO — now that’s a career worth aspiring to!
The Big Reveal
To celebrate the occasion, Hudsonville offered a special opening day promotion: the first 100 customers who visited the restaurant on Tuesday, October 7, received an exclusive Border Foods Golden Ticket. The Golden Ticket grants them two free tacos per week for an entire year!
Andrew Laberge is no stranger to leading a team. As a former ice hockey captain and semi-pro player, the newly minted Restaurant General Manager (RGM) has found success in applying the team-centric mindset he learned on the ice to his latest venture with us here at Border Foods.
Rooting For The Rookie
Andrew got his start as a Taco Bell team member when he was just 16 years old. He never expected that what was originally intended to be a side job while he pursued his hockey career would quickly turn into something he’d commit to full-time.
Upon graduating high school, Andrew joined a semi-pro hockey team — but after year two with the squad, he started to lose interest, sharing that he was inspired to devote more time to work instead. Andrew found he really enjoyed working alongside his fellow Taco Bell team members as well as the fast-paced environment of the quick service restaurant industry.
I love hockey and it’s been my life since I was young. But the career at Taco Bell has been very beneficial to me.
Andrew Laberge
Sticking With It
Luckily, we felt the same about Andrew! In December 2024, Andrew’s own RGM approached him and shared that she was being promoted to Area Coach. She asked if he would be interested in training to eventually take over her role. Andrew was ecstatic about the proposal and happily accepted.
In February of this year, at just 20 years old, Andrew became Assistant General Manager (AGM) at the Andover, MN Taco Bell, and as of early August, he’s officially the restaurant’s new RGM.
A True Team Player
Thanks to his past as a competitive athlete, Andrew naturally holds himself to a high standard as RGM. He shares that the integrity, accountability and teamwork he learned during his hockey career are values that lend themselves well to his work at Taco Bell today.
It’s clear that when it comes to his list of responsibilities, Andrew’s crew takes top priority. His favorite part of working at Border Foods has been the people, he says, and his biggest challenge as RGM has been balancing his new responsibilities while still supporting his team on the line. However, according to Andrew, it’s all worth it. “Work can be stressful, but the people around you take off that load,” he shares.
When asked about his future with Border Foods, Andrew shares that he’d someday love to begin training to be an Area Coach. “But I’m completely fine with where everything is leading me right now,” he adds.
On September 16, we hosted our third annual Swinging for Scholarships golf tournament, a charity event that continues to grow every year. This year, we raised nearly $130,000 in sponsorships alone, our biggest numbers yet!
Here at Border Foods, we’re humbled by the ongoing participation and generosity of our incredible sponsors and vendor partners.
“What makes me the most excited about this day is being able to give out even more scholarships than we ever have before,” says President and CEO Aaron Engler.
We’re giving away $130,000 in 2026!
According to Mollie Sommer, Community Engagement and Outreach Specialist, because of the success of the event, we’re able to give away three times MORE in scholarship funds than we were before its launch. That means more hope and opportunity for ambitious people in our restaurants!
Event Highlights
Upon arrival at Bunker Hills Golf Club, excitement was running high. In just a few years, Swinging for Scholarships has become a support staff favorite; it’s an all-hands-on-deck sort of affair where many of our very own volunteer to help pull it off.
This is the best day of the year.
Max Corrigan, VP of Analytics & Marketing
“Every year, we get a little smarter, a little brighter about how to make this impactful,” shares Chief People Officer Sharla Hennek.
Each hole on the golf course is paired with an experience or fun activity. With 125 golfers trying to beat the day’s heat, we nearly ran out of Baja Blast and Orange Dream Freezes!
The tournament wrapped up with a three-way tiebreaker for first, but our friends at A+ Outdoors stole the show. Congrats!
The Impact
For us, this isn’t just about swinging a club and hanging with friends, it’s about making a real, tangible impact in our people’s lives. It’s the live más way of making lives better for those who work so hard for us.
This event holds extra special meaning to Max Corrigan, our VP of Analytics & Marketing and son-in-law to the late Carol Williams, the beloved namesake of our scholarship program. Max has been instrumental in getting Swinging for Scholarships off the ground and onto the greens!
Get in on the Action
If you’d like a piece of the pie, take note that the application period for our Carol Williams Scholarship opens in January. We’re aiming to hand out up to 12 scholarships in 2026!
Work anniversaries always call for a celebration, and this one is no exception. We’re excited to share that our very own Shana Burns — Shift Lead at the Sprinkle Taco Bell located in Kalamazoo, Michigan — just celebrated her 30th work anniversary with us!
Shana truly helps to make this place a fantastic place to work.
Shana is an incredible asset to the Border Foods family, and we couldn’t be more grateful for the dedication and determination she’s brought to our company. We sat down with her to hear her story and learn more about what’s coming next.
An Unexpected Opportunity
When Shana started at Taco Bell as a team member in 1995, she never imagined that she’d be starting what was to become her lifelong career. Soon, however, it became apparent to Shana that she could grow professionally with Border Foods. She climbed the career ladder, eventually reaching Restaurant General Manager (RGM) level, a position in which she led various Taco Bell restaurants over the course of 20 years. Unfortunately, after two decades, health challenges arose for Shana; luckily, she was able to continue working with us. Shana took a step back to become a Shift Lead instead — a position that has proven to be a bit less strenuous!
As you can imagine, Shana has seen the Taco Bell brand undergo quite the transformation over the past 30 years. She shares that she’s enjoyed watching the company grow and change, citing menu innovation and new technology as updates that have stood out.
Even as our company has evolved, Shana’s own focus has always remained the same: the people.
“You can have the best product in the world, but it’s the way you treat your customers and your team that keeps people coming back,” she shares.
A Friend in Border Foods
Shana and Border Foods share a lot of the same values, which is a huge reason why Shana has stayed with us so long. Shana truly embodies all six of our core values, but one stands out the most: excellence.
When she’s at work, Shana lives by the phrase, “act like an owner.” She shares this mindset with her team, and encourages them to take accountability for what they bring to work every day. This mentality not only makes Border Foods a great place to work, Shana says, it also motivates her team to make the business the best it can possibly be.
Thinking about the Future
Shana isn’t sure where the road ahead leads. What she does know, however, is that no matter what her next step is, she’ll be happy.
Congratulations again, Shana. We couldn’t be more grateful for all of your contributions!
Crystal Kovach says she’s very much an accountant and a perfectionist, two terms she uses as if they’re synonymous. That’s stellar news, considering we put her in our accounting department!
But beyond Crystal’s daily number crunching as an Accounts Payable Specialist, it’s what she’s been whipping up on the side that’s getting her extra attention at Border Foods. For the past year, Crystal has been dabbling in special event decor for us, creating balloon arches and garlands, button pins, banners, homemade ornaments, centerpieces, and cardstock creations — all just for fun.
At Border Foods, we want team members to live más in all facets of their lives — and unleash their passions!
For Crystal, it all started with throwing baby showers for co-workers and just took off from there. She’s now volunteered her creative talents for several company events, including our 250th restaurant celebration and the retirement of one of our longtime Region Coaches. Crystal’s most recent gig was creating decor for our third annual Swinging for Scholarships golf tournament!
Crystal doesn’t want the company to feel forced into utilizing her talents, though, she says it’s just become a really meaningful creative outlet for her.
From Career Pursuits to Creative Outlets
Crystal has spent most of her career in foodservice accounting, most recently at the University of Minnesota. She joined the Border Foods family about three years ago. She says she’s always loved graphic design, and originally wanted to major in business management and interior design. Creativity has always found a place in her life.
In fact, a little over a decade ago, when she had a small child at home and was caring for a sick parent, Crystal took a break from accounting to start her own invitation business on Etsy.
Her business was profitable from the start, but she soon found she couldn’t hire fast enough to meet demand and maintain her high standards. The result? Stress quickly took all the enjoyment away.
“When I did the business it took everything out of me,” Crystal confesses. She realized she needed to go back to “a solid, safe zone” — solid income, a security net — and that’s how she landed back in the professional world.
But she couldn’t ignore her passion for creative projects. “I learned from my mother how to care about people and make them feel special,” she shares. This is what inspires her ideas.
For Crystal, tapping into her creative side makes her feel good because she knows it’s helping to make other people in the company feel special. Decorations, she says, set the mood for any gesture of appreciation.
In return, Crystal says in doing “one little thing in her own time,” she feels supported and appreciated by her supervisor.
We’re so lucky to have Crystal’s multifaceted talents on our team!
