– BORDER FOODS –

A TACO BELL FRANCHISEE

  • Taking the Leap into Leadership at Border Foods

    Taking the Leap into Leadership at Border Foods

    When you join the Border Foods family, your career can grow by leaps and bounds! Case in point? Taco Bell’s theLeap Program, a leadership development initiative for high potential Restaurant General Managers (RGMs) and Area Coaches (ACs). 

    Running six months in duration, theLeap consists of monthly training conducted online with four in-person sessions at the Taco Bell Corporate Office in Irvine, CA. The course focuses on skills like authentic leadership, bold thinking and system management that can have real impact on your teams. We were proud to send three of our brightest minds to participate and recently caught up with them to learn more about their experiences!

    Border Foods’ Leap Leaders

    Brenda White says she made it known to our leadership team that she’d love to be considered for this opportunity, and, being newly promoted to Area Coach, she was an obvious choice!

    Brenda’s goal was to learn how to handle shifting priorities in her new AC role.

    “There’s always so much room to grow and understand yourself as a leader,” Brenda shares. 

    She particularly enjoyed the in person classes, describing them as fun, interactive and busy! She has her sights set on being named an AC of the Year someday, and understands the tools she received from this training will bring her one step closer to achieving her goal.

    [theLeap program] has given me a new perspective on my coaching style and how I can adapt to others based on their needs.
    – Brenda White, Area Coach

    Through it all, Brenda is most appreciative of her Border Foods family. “They truly are my world and I thank all of my peers and supporters for being there for me when I need them,” she says.

    Manasseh Williams is another friendly, familiar face around here! “I love the people-side of the job,” Manasseh shares. “I enjoy building relationships, supporting others and being part of a team that truly feels like family.”

    Manasseh’s goal as an AC is to make an impact, and theLeap program gave him plenty of learnings to fortify this selfless mission. He says he looks back on theLeap’s practice modules, planning tools and leadership strategies whenever he needs guidance.

    theLEAP program gave me more confidence and clarity in my leadership style,
    – Manasseh Williams, Area Coach

    Manasseh shares what it was like to hear from AC peers during the in-person sessions. They called the exercise “sharing the room” and Manasseh says it made the experience meaningful.

    “It helped me understand how to lead in my own way while still adapting to what others need,” he says.

    With the insights taken from the course, Manasseh says he feels more comfortable, intentional and effective as a leader. He highly recommends the program! 

    “No matter how long someone has been in the Area Coach role, it’s a great refresher and a strong kick start,” he says.

    Lindsay Wurhman was training to be an AC when our Chief People Officer Sharla Hennek reached out to her about theLEAP opportunity.

    “I was open to learn[ing] anything and everything as I was not even an Area Coach yet, and I wanted to get as much knowledge as I could from this class,” Lindsay says.

    The biggest takeaway for her was understanding how to be confident, and how to productively coach and set up strategies for each restaurant in her care. Lindsay’s aim is to make each of her locations the best version of themselves, and she views their performance as a direct reflection of her.

    “The experience was really interactive, gave you tons of tools to use and made a great network of peers to be able to reach out to,” Lindsay shares.So if you want to become part of a team that sets you up to be the best version of yourself, consider joining us!

    christopher

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  • Volunteer Recap: Small Acts Lead to Full Plates!

    December brought us a powerful reminder – that not every home has the certainty of food on the table. That’s why we were honored to send a robust group of 30 staff from Border Foods’ headquarters to volunteer at Every Meal in Roseville, MN. 

    Every Meal is a nonprofit devoted to fighting childhood hunger throughout our home state. This was our first time volunteering for the organization, but hopefully not our last. It just might become one of our newest holiday traditions!

    On December 22, our team of volunteers rolled up their sleeves and jumped into action. The assignment was to pack bags with food that school kids could bring home for meals during winter break.

    “It is a very cool feeling knowing that this is going directly to children who experience food insecurity when they are not at school.”

    – Mollie Sommer, Community Outreach Specialist

    According to Mollie, our volunteers assembled 4,308 bags which translates into 16,513 meals! While team bonding and camaraderie are definite perks, it’s the impact we made on local youth that really aligns with our higher mission. 

    We can’t wait to do this again! A world without hunger is the very world we want to be a part of.

    christopher

  • 2025 Greatest Clicks: Our Most Read Articles

    2025 Greatest Clicks: Our Most Read Articles

    Back by popular demand, it’s a recap of this year’s most read blog posts about company milestones (100 stores in Minnesota! 250 Taco Bells in the U.S.!), celebrated award winners and other 2025 highlights. We can’t help it, there’s so much to taco ‘bout! 

    1. Coming Soon: Our 100th Minnesota Taco Bell

    This was an announcement to remember! We planned for the unveiling of Minnesota’s 100th Taco Bell in the state. Located in Ramsey, this milestone gave us good reason to throw a party!

    Read More

    1. Congrats to Our 2024 Signature Restaurants & Golden Bell Winners

    Bringin’ home the gold! We celebrated another round of impressive restaurant and individual awards, the highest honors given in the Taco Bell system.

    Read More

    1. New Heart of Border Foods Award Winners

    Our heartwarming callout to the latest Heart of Border Foods honorees: Richelle Johnson, Tony Christiansen and Brenda Foley. These three make us proud that they call Border Foods their home away from home.

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    1. Simply the Best of the Best Winners

    This is THE list to be on around here! And it’s a best read blog post for a reason! Everyone wants to know who makes Best of the Best status and earns a trip to Mexico!

    Read More

    1. Introducing Our Circle of Excellence Winners

    Here we do a happy spin around this year’s Circle of Excellence winners, a small but mighty group of dedicated Area Coaches whose commitment and drive are nothing short of impressive. Congratulations to Connie Horan, Aaron Mechtel-Kilborn, Lori Sumner and LouAnn Hansen.  

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    1. Pam Hare: Leading Changed Her Life

    Beloved Region Coach Pam Hare readies for retirement! We celebrate her 44-year-long career with the Taco Bell brand and the many things we’ll remember her for at Border Foods.

    Read More

    1. Border Brings New Restaurant Design to Life

    World, meet Kitchen X, Taco Bell’s latest restaurant design – more open, sleek and modern. It’s nacho average layout! Here we announce the first two of our restaurants to be updated with the new look and layout! 

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    1. Border Foods Grows to 250 Taco Bells Nationwide

    We celebrate another saucy milestone – reaching the big 2-5-0. We don’t mean to brag but, that’s a whole lotta tacos over 30 years!

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    1. Will Run for Tacos: Taco Bell 50K

    It’s not surprising that an ultra run paired with Taco Bell pitstops would attract attention! Seven of our Taco Bells landed on the route for the inaugural Twin Cities Taco Bell 50K this summer. Here’s the scoop.

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    1. David Ziemer Celebrates 30 Years with Border Foods

    We journey through time with IT Operations Manager David Ziemer. His story starts like many with his first job in a Taco Bell restaurant but it spans three decades and lands him squarely in the middle of security, software and other high-tech systems.

    Read More

    christopher

  • Tony Dinh: Transforming Taco Technology for Tomorrow

    Tony Dinh: Transforming Taco Technology for Tomorrow

    Meet Tony Dinh, Border Foods’ new Director of Technology. He joined us in late October and clearly, is moving at the speed of … NOW! Tony joins us after an impressive 22-year career with Taco Bell Corporate, where his most recent position was as Director of Product Management.

    It’s obvious Tony takes his new role at Border Foods seriously knowing that as owner operator of 250+ Taco Bells, we need smart solutions to keep up with this fast-moving world. He’s taken the reins on several important initiatives that aim to make our in-house technology department more relevant and ready for growth.

    Tony started fielding calls at the help desk and now he’s Director of Technology!

    Tinkering with Tech

    Tony comes from a family of software developers, so his curiosity in the industry stems directly from his upbringing. He secured a degree in information systems and decision sciences from Cal State Fullerton.

    From there, it didn’t take long for Tony to follow the taco trail. He landed a position with Taco Bell’s service desk in 2002, where he provided tech support by phone to restaurants. He says he stayed with the brand for two decades because of its warm, welcoming environment and the fact that it’s a place where new ideas are embraced.

    It always goes back to the people and culture … that whole feeling really kept me.
    -Tony Dinh, Director of Technology

    Tony’s entire career has been based in California until four years ago, when he moved back home to Minnesota (where we’re based).

    As one of Taco Bell’s largest franchisees, Border Foods has participated in several of the tests that Tony and his team have conducted over the years. So Tony is no stranger to our company! When his position with the brand was eliminated in May, we knocked on his door almost immediately.

    After enjoying some time off during transition, Tony accepted our offer. So what’s he find exciting here? “The opportunity to mold this department and get it ready for what we want it to become,” Tony says.

    Testing 1, 2, 3

    As we grow, naturally, our technology department is growing, too! Today, Tony oversees three IT personnel but not too long ago, it was very much a department of one. From a technical standpoint, there are several projects keeping the department busy.

    First, Border Foods was selected to help Taco Bell Corporate test usability of a larger touchscreen display monitor in the kitchen, believed to be easier for team members to read. Another Corporate initiative is the Network 3.0 rollout which will ensure all restaurants have a backup network, key to keeping technology stable. With the network update, Tony says Border Foods is taking it a step further by placing priority on simplifying back of office tech setup by reorganizing cables (labeling, color coding) to get most everything neatly into one box (called standardized racks). This will make restaurant support easier when problems arise.

    As for department goals, Tony shares a few core focus areas. “The big one is just elevating our tech team and our skillset,” he says. But his list also includes:

    • Keep technology simple for field operators;
    • Close the gap of fear in technology;
    • Better train on technology initiatives; and
    • Transition from being a reactive department to proactive.

    “I’m going to put a lot of energy into making it easier,” Tony says of how the tech department’s work should ultimately impact the organization as a whole.

    And we like your energy, Tony! Innovation won’t slow down and lucky are we, doesn’t look like you will either! If technology is your jam, keep an eye out for job openings in IT.

    christopher

  • Border Restaurants Secure Founders’ Club Status

    Border Restaurants Secure Founders’ Club Status

    There’s a new trophy in QSR town, and it’s admission into Taco Bell Corporate’s just-launched Founders’ Club! To become a member of this exclusive group, Taco Bell restaurants must achieve 62 consecutive days of positive, year-over-year transaction growth. 

    At first glance, 62 consecutive days might seem like a bit of a random number. However, it’s actually a reference to 1962, the year that Taco Bell was founded. “These restaurants are making history, just like the brand did — so “62” is an homage to that,” Kasey Baeza, Border’s Director of Operations, says.

    We’re excited to share that since it was first rolled out just a few months ago, 27 of Border Foods’ Taco Bells have officially achieved Founders’ Club status!

    [This achievement] shows that the team is engaged and invested in taking care of each other so they can then take care of customers.

    Kasey Baeza, Border Foods Director of Operations

    ROOKIE-FRIENDLY RECOGNITION

    The parameters of the Founders’ Club make it a really accessible goal for newer restaurants, Kasey says. For example, if a restaurant experienced significant change last year — like new ownership or a big construction project — then positive growth this year would be pretty feasible. In fact, many of the 27 Border restaurants that recently joined the club are either recent Border acquisitions or new builds.

    EYES ON THE PRIZE

    One of the main operation pillars presented at Border’s rally this year was transaction growth — so the fact that 27 of our restaurants have achieved exactly that is amazing! Rather than focusing on gaining new customers, Kasey shares that the Operations team challenged our restaurants to boost our incremental transactions instead.

    “You can’t build a business on new customers. You have to build a business on loyal customers who come back to you,” Kasey says, adding that the team focused on transaction speed specifically to earn trust and, hopefully, gain new repeat customers!

    MORE THAN BRAGGING RIGHTS

    So, what’s the benefit of being in the Founders’ Club (besides bragging rights!)? As the team hits specific benchmarks on their way to the ultimate 62, they’re invited to enter a Bell Box raffle. Bell Boxes are packages from Taco Bell Corporate filled with unique Taco Bell swag. Some of our team members have already won Bell Boxes for their achievements!

    We want to congratulate all 27 restaurants on this incredible honor. We can’t wait to see what they do next!

    christopher

  • Border Brings New Restaurant Design To Life

    Border Brings New Restaurant Design To Life

    Out with the old, in with the new!

    Every Taco Bell that’s been built since 2019 has been constructed in Taco Bell Corporate’s “Endeavor” design style. While Endeavor proved to be more modern than the mission-style buildings associated with the brand’s storied past, it’s high time for an upgrade.

    That’s where Taco Bell Corporate’s latest design style, Kitchen X, comes in. 

    OPEN. MODERN. SLEEK.

    Kitchen X’s look is in stark contrast to the traditional fast-food restaurant layouts of the past. Usually, dining rooms are in the front and kitchens are in the back, tucked away from guest view. 

    In Kitchen X layouts, these components will be completely rearranged. Upon entering one of these new Taco Bells, guests will find a dining room that runs the full length of the building. Additionally, thanks to more windows, the kitchen space of Kitchen X Taco Bells will be more open and visible to guests, both in the restaurant and drive-through. The entire experience will feel much more like fast-casual dining, and hopefully encourage customers to dine in more often!

    Kitchen X will also include 24-hour lobby access and a streamlined layout for order pick-up. Zach Zelickson, our Vice President of Development, feels strongly that the new, bold style will help spearhead the next generation of fast food restaurant builds.

    Kitchen X is a cleaner, more modern approach to fast-food restaurant design.
    Zach Zelickson, VP of Development at Border Foods

    BRINGING IT ALL TOGETHER

    As our VP of Development, Zach is responsible for sourcing and purchasing the locations where Border Foods restaurants are built. He works with each municipality, city or town to get the necessary building approvals and permits. 

    Border’s Kitchen X locations — Rochester and Lakeville, MN — are both already home to Taco Bells, however, they were built according to earlier design styles. Given that the new, additional locations will now be built in the Kitchen X style, Zach will have to start the whole approval process over. He’ll work closely alongside key stakeholders from each town and Taco Bell Corporate to find design workarounds and material replacements whenever necessary. It’s quite the song and dance, but we’re confident he’ll find a way to make everyone happy!

    COMING SOON

    The Rochester and Lakeville restaurants are our first foray into the Kitchen X style. The new design isn’t approved nationally yet, but given our close great relationship with Taco Bell Corporate, they reached out to us to be the new style’s first “test.” 

    We couldn’t be more honored to be chosen, and we’re so excited to deliver Taco Bell’s very best to guests in 2026!

    christopher

  • Carol Williams 2025 Scholarship Winners

    Carol Williams 2025 Scholarship Winners

    It’s time to celebrate this year’s winners of the Carol Williams Scholarship by Border Foods! Named in honor of our beloved late Vice President of Operations, this program is aimed at supporting our team members in pursuit of dreams outside the restaurant. Funds for this life-changing opportunity are raised at our annual Swinging for Scholarships golf event.

    Please join us in congratulating our 2025 recipients, all of whom were awarded $15,000 each to further their education goals:

    Quinn Ohlemacher-Lonetti, Buffalo, MN
    Aaliyah Moelter, Hudson, WI
    Ray Jimenez, North St Paul, MN
    Logan Gross, Little Falls, MN
    Kaleb Teshome, Lakeville, MN
    Matthew Spaulding, Woodbury, MN
    Nichole Dittbrender, Superior, WI
    Madison Schwartz, Monticello, MN
    Al Connelly, Muskegon, MI

    Want to see your name on this list next year? Check back in early 2026 for application deadlines. In the meantime, check out additional details here!

    christopher

  • Hello World

    Hello World

    We recently sat down with Vince Bosscher, Chief Operating Officer (COO) of Border Foods, to discuss his reflections on his first year in the role, the challenges he has faced, and his vision for the company’s future.

    I was like, ‘Oh my gosh, I can’t believe that you’ve been there for five years! And here I am, my 30 years!

    — Paige Turner, Team Member

    Header 2

    Looking back on his first year as COO, Vince highlights the accomplishment of assembling a robust above-store leadership team. “We promoted two new Directors, two Region Coaches, and eight Area Coaches. ” he says. “Getting this team together has been a great accomplishment.”

    Header 3

    Looking back on his first year as COO, Vince highlights the accomplishment of assembling a robust above-store leadership team. “We promoted two new Directors, two Region Coaches, and eight Area Coaches. ” he says. “Getting this team together has been a great accomplishment.”

    Header 4

    Looking back on his first year as COO, Vince highlights the accomplishment of assembling a robust above-store leadership team. “We promoted two new Directors, two Region Coaches, and eight Area Coaches. ” he says. “Getting this team together has been a great accomplishment.”

    Header 5

    Looking back on his first year as COO, Vince highlights the accomplishment of assembling a robust above-store leadership team. “We promoted two new Directors, two Region Coaches, and eight Area Coaches. ” he says. “Getting this team together has been a great accomplishment.”

    Header 6

    Looking back on his first year as COO, Vince highlights the accomplishment of assembling a robust above-store leadership team. “We promoted two new Directors, two Region Coaches, and eight Area Coaches. ” he says. “Getting this team together has been a great accomplishment.”

    The biggest thing I’ve learned is to bring as many smart people around me as possible.

    – Vince Bosscher, COO

    Navigating Challenges

    The past year wasn’t without its difficulties. “The biggest challenge has been the cost of doing business,” Vince explains. “Cost of goods is higher, and financially it’s harder to perform. We had to look at managing more effectively—from labor to productivity and how we manage cost of goods.” One of the significant initiatives Vince introduced is the annual operating plan with three strategic pillars. “We didn’t used to have that,” he notes. “Planning it out and sharing it with our team in the field has been a big part of what we’ve accomplished.”

    Fostering Inclusivity and Consistency

    Reflecting on his perception of the role, Vince acknowledges its magnitude. “It’s a big job that affects a lot of lives,” he says. “Collaborating with other departments—HR, finance, training—is essential.”

    The biggest thing I’ve learned is to bring as many smart people around me as possible.

    Vince is proud of initiatives that promote inclusivity and diversity. “We started a women in leadership group called EmpowHER,” he shares. “It’s a group of women meeting regularly to invest in their leadership and work on projects within the company.” He also emphasizes the importance of consistency in company culture. “We like to say consistency is the gateway to fairness,” Vince explains. “Being consistent in how we operate and treat people is crucial.” Feedback from his team has influenced Vince’s focus on leadership development. “They’ve asked us to keep investing in leadership,” he says. “We’ve done more leadership training this year than ever before, starting in the first quarter and continuing throughout the year.”

    Vision for the Future

    Looking ahead to 2025 and beyond, Vince outlines his vision for the company. “Our vision statement is ‘Shaping the Future,’” he reveals. “It’s about investing in people’s leadership—from team members to RGMs—because they are the ones who will shape the future of Border Foods for the next 10, 20 years and beyond.” The three pillars of the 2025 operating plan are:

    • Empowerment
    • Operational Excellence
    • Financial Leadership

    As he reflects on the past year, Vince expresses deep appreciation for his team. “They have been amazing, going after every goal we set in 2024 and reaching it. All their hard work has really paid off,“ he says.

    “I just absolutely love working for Border Foods, and the team I get to work with is incredible.” — Vince Bosscher, COO

    christopher

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  • Sharla Hennek Celebrates 31 Years with Border Foods

    Border: What are your pronouns?
    Sharla: She/Her

    Border: What is your current title?
    Sharla: VP of Human Resources

    Border: What date were you hired?
    Sharla: 5/27/1992

    Border: What was your title on the date you were hired?
    Sharla: Assistant General Manager

    Border: Why have you stayed with Border for all these years?
    Sharla: The PEOPLE!!  I have been surrounded by great co-workers and leaders throughout all of my years with Border Foods.  I have had many opportunities to learn and grow and am grateful to be a part of the Border family where I feel valued and appreciated. I am so proud to be on the team, and want to “give back” and provide others with opportunities I have had during my career.

    Border: What’s the greatest lesson you’ve learned in your time with us?
    Sharla: It would be the power of a single person to impact and positively change the experiences of those around us – taking the time to get to know people can make them feel important and provide a sense of belonging. It can be as simple as smiling and greeting people, listening to and talking with someone about a challenge they are facing, teaching someone something they didn’t know, or giving recognition for another’s success.  Each of us can do things every day that could make someone else’s life better!

    Border: What would you say to a new hire, or someone starting their career with Border Foods?
    Sharla: This is a great place to work!  Learn all you can from each person you work with, there are so many life lessons that will help you in your job and your career, whether you stay with Border Foods or you move on to other places!

    Border: What makes Border different than other QSR?
    Sharla: Border is Family – we celebrate everyone’s successes and support each other through challenges.

    Border: What’s your favorite Taco Bell menu item?
    Sharla: Chili Cheese Burrito is my favorite comfort food item on a cold winter day in MN – but I do love a chicken quesadilla with jalapeños too!  Yummy!

    Border: Name three people at Border (employed or past employees) who helped you where you are today.
    Sharla: I can only give 3 names?!  There are so many people who have impacted my life here at Border Foods:  Carol Williams was the most amazing human being and leader.  She believed in me.  She gave me opportunities to grow and taught me so many life lessons.  I miss her every single day.

    Ken Lund has always been someone I can count on to give me honest direct feedback, along with an unlimited amount of support when needed.

    Dean Detienne, the now retired GM of Menomonie WI, was set up as my mentor when I was first promoted to GM in St Cloud MN.  He visited my restaurant once a week for months, and answered my endless questions until I was confident in the role.

    There are just so many more people I could name……I am sad I don’t have more space to list them all!

    christopher

  • Barb Bunney is One of Border’s Best

    This is Barb Bunney, RGM at our East North Street Taco Bell in Rapid City, SD. She’s in her seventh year of service with us and says she’s does a little bit of everything: a little service; a little food; a little office management, training and teaching.

    “I have had the opportunity to be at all [of] the stores in Rapid City, managing or setting them up from when they’re brand new,” Barb shares. North Street is where she’s worked the longest.

    Barb joined Border Foods as an external hire, transferring into the quick service restaurant (QSR) world from the grocery business. In her former position, she traveled extensively which got to be too much with a family.

    “You know when you’re gone 200 some days out of the year and not home, it’s just very frustrating,” she shares.

    She’s found a healthier balance at Border Foods. Today, Barb manages her own restaurant and while she says she helps out at other locations sometimes, it’s not weeks at a time. 

    “I love coming to work every day.” – Barb Bunney, RGM

    “I love seeing my team, I love interacting,” she says. “I love to grow, I love to promote … I love to train and work with people, and help people the best I can.” 

    A ‘Lil Winning Streak

    To say Barb has had a great couple of years professionally would be an understatement. She’s just returned from her second reward trip in two years! Under Barb’s leadership, her Rapid City Taco Bell was one of 47 of our restaurants to reach best-in-class signature status this year. She was also named one of Taco Bell’s top 100 GMs in the country, also known as a Golden Bell winner. 

    “We met every single metric in the best way we could,” she says. “We were not expecting it at all, we were just going to work doing our job, doing the best we can.”

    Next thing Barb knew, she was on a plane to Hawaii for an amazing trip. And last year, as a regional “GM of the Year” for Border Foods, she and her husband went to Cancun! She also received the company’s Heart of Border Foods award, the highest form of recognition internally. 

    Catching a Break

    There was an unexpected hiccup in paradise. Barb unfortunately tripped on her last day in Hawaii and is recovering from a broken wrist. How’s it going? It’s been all hands on deck at work. According to her, Border Foods is the kind of company that will “push for you” and stand up for you. She cites her injury as an example.

    “I can’t work with food but they made sure I can do something and stay busy,” she explains. “I hope I am making a difference for them, one handed.” 

    “It’s an amazing company to work for,” Barb says. “The people are so genuine and so caring.”

    At Border Foods, it always comes back to our core values. Barb says teamwork and family are her top two.

    “They mesh together — if you’re family, there’s teamwork,” Barb says of company culture. We agree! We like to think we’re making lives better and with people like Barb on the team, we feel pretty confident we are. Join the fun!

    christopher