Golden Bell is Taco Bell’s premier restaurant leadership award. To be selected among 8,000 restaurant managers and only 24 Area Coaches(ACs) nationwide is exceptional and we’re proud of the 11 individuals here at Border Foods who won this year. These special people have just returned from their celebratory trip to Hawaii!
This lifetime experience is available to all general managers.
Gay Demaree, Director of Operations
According to Gay Demaree, our Director of Operations, what’s especially exciting about this year’s winners is that we not only had eight Restaurant General Managers(RGMs) named to the top 100+ list, but three of only 24 ACs across the entire Taco Bell system were from Border Foods!
For context, there were no ACs from our company on the 2022 list and only one the previous year.
“That’s a really big deal,” Gay says.“Top 24 Area Coaches must have at least one Signature Restaurant in the Top 200 and achieve an“A” letter grade for their area.”
Letter grades, Gay says, speak to an AC’s consistency in performance across all of the restaurants in an area. Octavia Erickson from Area 2 doubles down on the accolades — she’s our AC of the Year, too!
Managers Make Más Happen
As for the stellar GMs who made Golden Bell, Border Foods is honored to have so many within our ranks. Selected managers also need to achieve“signature status” by following brand standards, committing to 5-star restaurant performance all year long, and maintaining a clear focus on people, guests, the fundamentals and sales.
“Golden Bell is Taco Bell’s way of adding más flavor to recognition culture by celebrating the success of the“best of the best” restaurants and leaders across the system,” Gay shares.
As a company, let the record stand, we support our finest leaders in celebrating their achievements in big, bold ways! Beyond the brand’s Golden Bell accolade, Border Foods hosts its own annual“Best of the Best” reward trip to honor our top performers.
Congratulations to the following purveyors of operational and brand excellence!
General Managers
Area Coaches
Brittany Caldwell* Daniel Mulhair* Gayle Grigsby Jose Jimenez* Kaci Denman Lindsay Wuhrman* Paula Volenski* Tamaran Carlson
Heather Aos, Area 31* Hillary Roelse, Area 23 Octavia Erickson, Area 2*(also Border Foods’ AC of the Year!)
*Lucky to be treated to Border Foods’ Best of the Best trip in Cancún, Mexico, AND Taco Bell’s all-expenses-paid Golden Bell escape to Hawaii!
Border Foods’ Best of the Best 2024 reward trip represented a series of“firsts” for Restaurant General Manager(RGM) Skyla Behm: It was the first time she’s been to Mexico AND the first time leaving her 10 month-old baby girl. Skyla admits it was a challenge to leave the baby. Good thing she’s always up for a challenge!
Per Skyla’s own admission, the Rice Street Taco Bell location she manages can be difficult at times, but her hard–working team helped bring the restaurant from 116th place to the top 50, all while she was away on maternity leave!
“Honestly, I have my team to thank for this,” she shares.“They really went above above and beyond.”
Aside from R&R(emphasis on the rest, we imagine, with an infant at home), Skyla’s focus for her week away was to get to know new people and broaden her horizons — all with her little sister in tow as her“plus one”!
Ed Heskett has been our Loss Prevention Manager since May 2012, but to many, he’s“Mr. Ed” and so much more. As Ed prepares for retirement and handing the reigns over to Area Coach Logan Alderson, he remains revered for being a wonderful listener, friend and conversationalist, and a humble and trustworthy leader.
“Ed is what I like to call a‘Border Foods soldier,’” company President Aaron Engler says.“He’s part of the family and our culture.”
“He treats everyone like an extension of his family,” shares Brian Davies, VP of Facilities.
Border Foods is a special place to be.
Ed Heskett, Retiring Loss Prevention Manager
Throughout the many years and variety of roles Ed has taken on at Border Foods, he’s always been a role model of Border Foods’ core values. In fact, it’s hard to pin just one value to him. Chief People Officer Sharla Hennek says Ed represents integrity, accountability and excellence, and“always does what he says he will do.”
“Ed shows the utmost integrity in our restaurants and the office,” Brian says.
What’s Ed’s perspective?“It really starts with family, not accountability,” he says.“You can’t have family without teamwork, accountability, integrity … that’s always been where I start.”
Actually, Where He Really Started …
Ed’s career in foodservice began in 1973 when he was a bus boy and dish washer for an iconic burger chain. He went on to secure Above Restaurant Leader(ARL) positions, including franchise consultant there, then, at Wendy’s, Taco Bell Corporate, Boston Market and finally Border Foods.
He first joined our beloved brand in 1986, when he was hired by Taco Bell Corporate as a District Manager, overseeing six restaurants in Detroit, MI. Eventually the role expanded, giving him responsibility over 14 locations, and then there was talk of taking on 30! Ed claims he“wasn’t qualified” to oversee 30 Taco Bells and in 1991, his position was eliminated.
Approached next by Wendy’s, for whom he had previous ARL experience, he returned as a District Manager and later Director of Operations for the brand. Following his time with Wendy’s, Ed transitioned over to Boston Market first as a District Manager, then Regional Director of Operations, which took Ed and his family to Minneapolis. He says this was a turbulent period in his career as Boston Market eventually fell into bankruptcy. In March 1999, Ed was let go:“You can’t be a Regional Director of Operations without restaurants,” he says.
Boston Market’s COO implored him not to settle, saying something like,“Don’t do something that you’ve done before … find a new brand. Minneapolis is a mecca for new brands.” Then, a local recruiter mentioned Border Foods.
“I absolutely fell in love with Carol’s vision,” he says fondly. Co-founder Lee Engler remembers it similarly:“Ed was eager to be part of the newly formed Border team, led by Carol.”
After another round of interviews, Border Foods surprisingly, rejected him. A few days later, company personnel changed their mind and invited him back! Ed became the first above -restaurant leader hired from outside Border Foods. On realistic job preview day, he remembers walking into a Taco Bell that was short-handed and jumping into action. By the time the Senior District Manager arrived, Ed was already running the register.
“It was like I’d never left!” Ed quips. Current Senior Safety & Risk Manager Juli Sargent(also a Senior District Manager at the time) became his first supervisor. Fast forwarding through the years, Ed went on to serve as a District Manager, Area Coach and Area Manager(now called Region Coach) before assuming the role he’s preparing to depart.
I made a career out of Border Foods by saying‘yes.’
Famous words by Ed Heskett
After many years in restaurant operations and management, Carol approached him about loss prevention in early 2012.
”Ed had great knowledge of the systems and tools used in the restaurants, so it was easy for him to know where to look for losses, develop solutions to issues and mitigate risk,” says Sharla of Ed’s qualifications.
Passionate About Preventing Loss
Loss prevention quickly became Ed’s passion. He says there were a few years when he was asked to split time between Border Foods and Delagat, being intimately involved in developing Delagat’s Guard and Detect loss prevention tools. But once he returned to Border Foods full time, Ed built Border Foods’ Loss Prevention Department from the ground up, his greatest contribution to the company. Lee says he’s the best in the business!
“Our loss metrics are among the best in the Taco Bell System,” Ed shares. A sampling of Ed’s incredible work:
He developed a process to certify our managers to be loss prevention auditors(at time of print, includes 20);
Every single restaurant received an audit in 2023;
According to him, 800 people have taken loss prevention classes since 2018; and
Armored car safes — which could save“hundreds of thousands of dollars in time and loss” — are being deployed for every location, a Border Foods standard.
“You feel safer knowing Ed is there for you whether it’s loss prevention or anything you need,” Brian says.
Ed says he’s grateful for the leadership and friendship of many; he’ll miss the people and relationships the most. Frequent travel to restaurants companywide has afforded him the opportunity to interact with teams all across the country.
“I’m proud to be one of the very few people in the company that everybody knows,” he says.
“I’m looking forward to retirement, not necessarily looking forward to not working,” he admits. His plans include plenty of reading, domestic travel, cycling, boating, fishing, volunteering and chasing around his 15 grandchildren. Sounds like Ed will be busier than the Taco Bell lunch rush!
When it comes to making lives better at Border Foods, there’s usually plenty to taco ‘bout!
One place we review with laser focus is the “back of house” or kitchen area. Behind-the-scenes updates can go a long way for comfort, ease, convenience and efficiency. And that’s what we want for our people! Enter … Border Foods’ first installation of rolling rack shelving on a track.
Simply investing in better layout and equipment gives team members the safe, clean environment they deserve.
All About the Install
As part of a product test underway at our newly remodeled South Washington Taco Bell in Holland, MI, the new, easily movable shelving has our facilities and remodel teams excited. If it works well, 56 other restaurants owned by Border Foods with the same or similar layout (small kitchens with little dry storage space) could greatly benefit — at a reasonable cost.
According to VP of Facilities Brian Davies, the addition of just three shelves increases one location’s storage by more than 50%!
”The remodel team [has] been looking for cost-conscious options to increase dry storage room without having to do additions to the buildings or lose seating in the lobby,” Brian shares. So while updates to storage impact the team, it doesn’t disrupt the guest experience. It’s a win-win!
And, just a couple of weeks in, we’re already hearing good things. Restaurant General Manager (RGM) Sara Van Beek says her crew at South Washington loves the new shelving.
“We definitely gained space, not only for storage/shelving, but it opened up our back of house and created more floor space as well,” she says. Area Coach Hanna Wright agrees saying, “it has been a great solution for limited space.”
According to Brian, this simple, low-cost improvement creates efficiency that makes work better. It’s about addressing team needs now and in the future. “We’re spending for the best long-term benefits for the company.”
Want to work for a company that reinvests to make jobs easier? Apply today!
Manager Brandan Wagner’s year is off to a pretty saucy start. Fresh off the plane from Cancún, Mexico(our treat!), Brandan has been flying high in recent months with extra attention and recognition from within the company.
Brandan is Border Foods’ GM of the Year, which earned him a coveted spot in Cancún for our annual all expenses paid“Best of the Best”(BOTB) reward trip. Part of his recent success has been in transforming an underperforming restaurant into a training location, he shares. Training restaurants provide a safe space for to train our people internally for the next level up in their careers.
As for BOTB, the trip was a blast. For Brandan, it was his first trip out of the country!“This is freakin’ awesome … it’s amazing,” he gushed mid-trip.
At Border, we believe everyone deserves a break.
And, we give credit where credit is due! We’ve made internal recognition super easy with ournew online form. Anyone at any location can now give a“shout out” to co-workers or supervisors by simply taking the time to submit feedback.
About Brandan
Brandan joined Border Foods in 2019 when our company acquired the Quad Cities market. He’s been with the Taco Bell brand since 2003. Today, he serves as Restaurant General Manager(RGM) for our Bettendorf, IA Taco Bell, which is one of about 13 Border Foods’ Taco Bells in the Quad Cities. Thanks to his time in Cancún, he can now add“Best Dressed Male” to his list of recent accolades, one of several“on the fly” awards created during the trip to dial up the fun factor.
It’s everyone’s favorite season! Live Más Scholarship winner announcements! And Border Foods is proud to reveal 13 winners from our very own Taco Bell restaurants.
This is no ordinary scholarship, Live Más is a passion–based opportunity that allows recipients to make their dreams come true and, in the process, make the world around them a little better, too. Per Taco Bell requirements, applicants share their education plan and how it will enable them to pursue their passion and create a positive impact.
Recipient Rashida James, whose passion is medicine, has been with Border Foods for two years. In fact, working at Taco Bell was her first ever job!
“A lot of my managers encouraged me that I should really take the opportunity to better my future,” Rashida shares.
I’m overjoyed, excited and blessed to be here.
Rashida James, Team Member
Huge congratulations to Rashida and the rest of this year’s winners!
$25,000
Christopher Fytczyk
$12,500
Hailey Mitchell
$10,000
Danae Sauve Jaydlyn Skinner Margaret Muneton Vanessa Hernandez
$7,500
Ethan Grilz James Brillhart Jayden Beach Simon Minor
$5,000
Joey Aakre Rashida James Tamera Afraid of Lightening
Spring has barely sprung and we’ve already completed four of our 2024 Taco Bell remodels!
One recently completed project in Holland, MI is holding our attention. Located on South Washington, it’s a midterm remodel (occurs every 10 or 12 and a half years) with updated exteriors, digital drive-thru menus, new décor and updated LED lighting.
Eighty percent of Border Foods’ 2024 remodels through June are midterm.
What makes this revamped Taco Bell one to watch is the installation of the company’s first rolling rack shelving system.
New shelving may not sound groundbreaking, but if it works well, it’s a solution that can be quickly installed at other locations as soon as 2025!
According to Brian Davies, VP of Facilities, South Washington desperately needed dry storage space but like many older restaurants with small kitchens, it had very little.
This sturdy new shelving will comprise several rollable units on a track. Shelves will be efficiently stored out of the way when not in use, or can be slid easily back and forth when needed.
Remember, remodels aren’t just for looks. It’s how we make work life better for employees!
SAVINGS IN SBAs
The South Washington project involved a standard business agreement (SBA) between Border Foods and Taco Bell, whereby our company agrees to handle midterm remodels on our own while adhering to Taco Bell’s supreme standards. It’s a new approach for Border Foods.
Somewhat by chance, Brian and his team learned about this more economical way of handling midterm remodels last year during a routine meeting with Taco Bell Brand Designer Dave Yocom. Dave mentioned SBAs as a cost-conscious alternative to hiring general contractors — and it sounded appealing.
Consequently, Border Foods decided to perform five midterm SBA remodels in 2023 and voilà, reaped significant unexpected savings! According to Brian, about $30,000 per project!
“That’s over 10% savings per project just by performing [them] ourselves,” Brian shares.
This year, the team plans to perform nine SBA remodels with expected savings of $305,000!
DIGGING INTO THE DETAILS
At time of print, we’re putting the finishing touches on our Waverly Road remodel, also in Holland. It’s expected to reopen the first week of May.
Perhaps one of the remodel projects that excites Brian the most is in Elk River, MN. Opening just one year before Border Foods was founded, our Elk River Taco Bell is “near and dear” to Brian because it was the first location he opened as a general manager. Living in the area, he still drives by it every day!
While Elk River wasn’t due for its remodel until 2027, Zach Zelickson (VP of Border Foods’ real estate company, Marvin Development) was able to negotiate it into the schedule sooner. Upon completion, exterior improvements will be impressive. The showstopper according to Brian, however, will be the big, lit sign on the rooftop that’s viewable from Highway 169.
“It’s going to really pop!” Brian says.
And if it pops, you should stop! Come visit Elk River and any of our remodeled locations, and see how we actively reinvest in our operations!
Many of our top performers are sun-kissed, having just returned from Border Foods’ company-sponsored “Best of the Best” (BOTB) rewards trip in Cancún, Mexico. Bringing the best of Border and the ‘Bell straight to the beach!
To snag a seat at BOTB is a big deal around here. The majority of this year’s trip winners represent the top 20% of our 250-plus Taco Bells. And as many will tell you, they’ve got their teams to thank for stellar metrics.
I have my team to thank for this. They really went above and beyond.
Skyla Behm, RGM
“This … is the largest awards trip in the [Taco Bell] system,” company President Aaron Engler shared in his toast to guests. “So you guys keep doing what you do and we’ll keep doing more of this for you!”
BOTB 2024 welcomed excited first-time winners Skyla Behm (St. Paul, MN) and the destination’s “Best Dressed Male,” Brandon Wagner (Bettendorf, IA), both of whom had never been to Mexico (Brandon said he’d never been out of the country!) We had repeat winners, too — Heather Schwartz has been to BOTB eight times!
We’re Taco Bell, we live más … Brandan Wagner, RGM
Brandan Wagner, RGM
Trip highlights included optional excursions and watersports, delectable meals, fun in the sun, and leisure time. We also had fun conjuring up on-the-fly awards like “Best Color” for Heather Aos (is it a tan or a sunburn?), “Pool Table Shark” (thank you, TJ Wegler!) and “Pool Hostess” Luann Fuerstenburg.
It was a fun time — let the countdown for next year’s trip begin!
Nicole Terry began her career with Taco Bell as a crew member in 1996 at the age of 19. After a brief hiatus, she returned in 2019, shortly after welcoming a baby. Nicole did a lot of growing up during those years away, and it’s safe to say Border Foods did, too! Border owned just 81 stores when Nicole stepped away and now we’re up to 240 locations!
One thing that hasn’t changed about Border Foods?“It’s still very family–oriented,” Nicole shares.
Not a surprise, given that“family” is one of our core values! Nicole says the main reason she returned to the company was because of the culture — something Border Foods hasworked hard to build over time.
Hands-on Approach for This Coach
As an Area Coach(AC) for Area 4, Nicole is responsible for six stores throughout Minnesota, including Border Foods’ history-making Defy Taco Bell in Brooklyn Park.
Nicole is excited to have the opportunity to continue to develop her team in 2024. As a leader, she prides herself on walking her team through new processes and describes herself as“hands on.”
I would rather teach you how to get there than just tell you to get there.
Nicole Terry, Area Coach
Before becoming an AC, Nicole was a training manager for many years with Border Foods, and that training instinct still kicks in for her. Knowing the proper way to manage a restaurant is the key to building a healthier business and Nicole says confidently,“I’m gonna show you how to get there.”
TJ Wegler is a repeat hire at Border Foods. He worked for us a decade ago, left to explore other opportunities in restaurant management, and then returned in the midst of the pandemic. He‘s now RGM of our Osseo, MN Taco Bell on the border of Osseo and Brooklyn Park.
TJ can tell you exactly what drew him back to Border Foods in 2020 — it was a career defining moment! He read an article that claimed“GMs at Taco Bell were making six figures,” he says. It made an impression on him and he thought, I’m doing this all wrong.
“I switched from my old restaurant and got[back] into the Border Foods family,” he recounts.“And then my salary went up, you know, a large percentageyear over year.”
Not bashful to admit that compensation triggered the move(we offer competitive pay and attractive benefits), he goes on to share that his decision was also based on the fact that he already knew our company and what we stand for(see our core values).
The company’s great, love them. Love all my bosses.
TJ Wegler, RGM
What’s Not to Love at Border?
TJ is also very complimentary about his people. He’s proud of the Osseo team’s commitment to being on time, performing the work, keeping the restaurant clean, and going“above and beyond.”
“I’m very happy,” he says.“I’m probably the most happy I’ve been in a long time.”
Having taken a brief reprieve from employment with us, TJ’s satisfaction with being part of the Border family again is evidenced by more praise.
“I think that the upper management is a lot more understanding than my previous experiences,” he says.“They actually get to know you, they care about you … and I think there’s value in that.”
For TJ, it starts with greeting his team members and showing everyone respect. After all, it’s our managers that drive the culture.
We’re all in this together — as a family.
TJ Wegler, RGM
“You could have the worst metrics … terriblecustomer service …” he explains.“Get the right people, the right culture, the right attitudes—everything else just falls right in line.”
For TJ, having the right people in place and seeing his restaurant perform well has proven personally rewarding. It’ll be his second time attending the company’s annual“Best of the Best”(BOTB) Mexico trip in April, which he asserts is an actual vacation focused on rest and relaxation not“shop talk” and all-day workshops.
After the trip, TJ looks forward to what’s next. He’s confident 2024 is going to be a good year —“we’re gonna crush it,” he says. Join the team and be a part of it!
