– BORDER FOODS –

A TACO BELL FRANCHISEE

  • 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

  • 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

  • Behind the Name Annspire

    The below is attributed to Taco Bell Corp. and was first shared internally on MyTacoBell:

    In 2022, a unique fundraising event was held at the FRANMAC Conference, where the naming of our new POS computer system was auctioned off. Border Foods was the auction winner and set in motion the collaboration with their leadership team in the process of selecting a name. The main motivator for choosing a name was to honor Carol Williams, a long-time operator with Border Foods, who passed away in 2018. Carol was a fierce leader and was an immense contributor to Border Foods’ success. Border Foods wants her to be honored for the amazing changes she brought not only to her franchise but also to those around her, “Border Foods has a great opportunity to honor Carol and ensure her legacy lives on – a lasting reminder of who she was and all that she did for our team.”

    The initial communication within the organization helped the teams brainstorm ideas and allowed many to share memories of Carol and her legacy. There were so many creative names that were constructed and each one of them represented Carol’s warm personality. She was a people-first person, optimistic, reliable, a mentor, and fearless. The experience of the process selection was unique and a first for those involved, it will surely be remembered by the committee.

    Through the passionate hard work contributed to selecting the perfect name to represent Carol’s legacy, it is with great pleasure that we announce Annspire as the new name of our POS computer system. Carol’s middle name is Ann and spire represents inspiration because she was an inspiration to everyone she touched. A special thanks to Kerry Endert for the dedication and guidance provided in this process selection experience. Carol’s legacy will continue at Taco Bell and in the lives of all that knew her.

    Annspire POS will replace NextGen POS. It will also be used in POS training material, internal franchise-facing communication, RSCS catalog, and Service Desk support references. The name will also be mentioned in service announcements and upgrade notifications, etc.

    Carol was truly an inspiration for those around her and her legacy will always be remembered, “The name for the new POS System will give everyone at Taco Bell a glimpse of Carol and the culture she created.”

    christopher

  • Gay Demaree Celebrates 31 Years with Border Foods

    At Border Foods, we’re lucky enough to have many incredible, tenured employees. After celebrating accomplishments at the Border Foods rally this winter, and after reviewing the list of folks who have been with us for decades, we think it’s only fitting that we highlight a few special anniversaries. Join us in a fun new series where we’ll touch base with employees who truly feel more like family. Next up, Gay Demaree!

    Border: What is your current title?

    Gay: Director of Operations

    Border: What date were you hired?

    Gay: June 10, 1992

    Border: What was your title on the date you were hired? 

    Gay: Assistant General Manager (AGM) 

    Border: Why have you stayed with Border for all these years?

    Gay: Opportunity, family, culture, passion to grow and to learn!

    Border: What’s the greatest lesson you’ve learned in your time with us?

    Gay: Learn from your experience and from your mistakes, this is what helps you grow. Family is key. When we take care of each other and help each other, personally and professionally, we are making everyone and the company better. And lastly, your success is our success; the better you do the better the company does.

    Border: What would you say to a new hire, or someone starting their career with Border Foods?

    Gay: You can do anything; go anywhere you want to within the organization based off of your performance.  Everyone on the team adds value and growing within the organization is up to you. Your options are unlimited.

    Border: What makes Border different than other QSR?

    Gay: So many things! Below are a few of my favorites:

      • Culture and our family environment. Caring for our team is a priority for everyone! 
      • Doing the right thing  🙂
      • The ability to make lives better.
      • The ability to ask questions and offer solutions.

    Border: What’s your favorite Taco Bell menu item?

    Gay: Bean burrito no onion

    Border: Name three people at Border (employed or past employees) who helped you where you are today.

    Gay: This is a hard one

      • Carol Williams, Carol Williams, Carol Williams…
      • Ed Heskett
      • Mark Bloomquist, a prior employee who gave me a great deal of opportunity with opening new restaurants, which developed my skills, taught me lessons on coaching.  He hired me and introduced me to world of fast food and to teaching and learning from others.
      • Jeff Williams

    christopher

  • Border Foods Welcomes New COO Vince Bosscher

    NEW HOPE, Minn. (May 17, 2023) — Border Foods welcomed its new Chief Operating Officer (COO) Vince Bosscher today, who has formally stepped into the new role after serving as the family-owned franchisee’s director of operations over the last four years. The change was prompted by previous COO Jeff Williams’ decision to transition out of his former role toward retirement. To allow for a smooth transition, Williams will stay on in an advisory capacity with the business through the end of the year.

    “At Border Foods, we believe that good food and service starts and ends with good people. Jeff and Vince are living proof of this belief,” said Border Foods President Aaron Engler. “I am honored that Jeff chose to devote the better part of his career to Border Foods, sharing his time and wisdom to make our family-owned business even greater; he leaves behind a huge legacy. I am excited for Vince to carry on Jeff’s work, embracing talent and new tools to encourage continued success in all that Border accomplishes.”

    “For 27 years, Jeff has been an invaluable asset to the Border Foods family, leading with smarts, heart and humility,” said Border Foods Vice President of Human Resources Sharla Hennek. “We look forward to Vince’s collaborative leadership as the incoming COO, driven by his commitment to all the people who make Border such a wonderful place to work.”

    Williams began his Border Foods career in 1996 as a district manager, later moving into the company’s corporate roles as senior vice president before eventually becoming Border’s COO in 2018. Throughout his time at Border Foods, Williams has focused on strengthening the franchisee’s staffing levels at its original 62 restaurants across the upper Midwest; cultivated a welcoming family culture through the creation of annual appreciation events and prizes like Family Fun Days and complimentary Best of the Best trips; and prioritized employee success and well-being through robust employees benefits and educational scholarships.

    “It has been a dream come true to spend the better part of three decades helping to build and run such a special business,” said Williams. “While family is at the core of Border Foods’ culture, it is truly excellence, teamwork and community that drives everyone. The sky is the limit for this business; I am excited to see everything new that Border accomplishes under Vince’s leadership.”

    Bosscher has over 25 years’ worth of experience with the brand and originally began working with Border Foods as a Taco Bell Corporate operations consultant, before he was eventually hired as an associate region coach at Border Foods in November 2017. In 2018, Vince was promoted to region coach and in 2019, advanced to his current role as director of operations, where he has spent the last four years building a robust team in the eastern region of Border Foods’ operations.

    “Border’s team of innovative, talented and caring people is what makes its future so bright,” said Bosscher. “I’m excited to get to work on building upon its history of exceptional service and delicious food, and most importantly, continue to cultivate its irreplicable family culture.”

    ABOUT BORDER FOODS

    Border Foods is a family-owned franchisee of Taco Bell, the nation’s leading Mexican-inspired quick service restaurant. With more than 200 locations (and growing) across the Upper Midwest, it is one of the largest Taco Bell franchises in the country. Headquartered in New Hope, Minnesota, the company has a people-first culture where leaders work to develop team members for long-term careers with the brand and beyond. Learn more at BorderFoods.com.

    christopher

  • Juli Sargent Celebrates 41 Years with Border Foods

    At Border Foods, we’re lucky enough to have many incredible, tenured employees. After celebrating accomplishments at the Border Foods rally this winter, and after reviewing the list of folks who have been with us for decades, we think it’s only fitting that we highlight a few special anniversaries. Join us in a fun new series where we’ll touch base with employees who truly feel more like family. First up, Juli Sargent!

    Border: What is your current title?

    Juli: Sr. Safety & Risk Manager

    Border: When were you hired?

    Juli: 6/28/1982

    Border: What was your title on the date you were hired?

    Juli: Crew Member

    Border: Why have you stayed with Border for all these years?

    Juli: I love this job!

    Border: What’s the greatest lesson you’ve learned in your time with us?

    Juli: Have kindness and compassion throughout your work day.

    Border: What would you say to a new hire, or someone starting their career with Border Foods?

    Juli: We have so many great opportunities here at Border. If you want to grow with us, the sky’s the limit. 

    Border: What makes us different than another QSR?

    Juli: Our leaders make decisions based on what is best for the employee

    Border: What’s your favorite Taco Bell menu item?

    Juli: There are way too many! I love them all, but if have to choose, I’d have to say the Nacho Supreme/Bellgrande 

    Border: Name three people at Border (employed or past employees) who helped you where you are today.

    Juli: Carol Williams, Jeff Williams, and Jeff Steely — thank you all!

    christopher

  • Best of the Best Trip: Look Who’s Going to Mexico!

    It’s one of the BEST times of the year!

    After reviewing performance metrics for 2022, we recently surprised a whole crowd of unsuspecting managers, coaches and support staff at Border Foods’ recognition rallies with news that they’ve landed spots at our annual “Best of the Best” getaway! 

    Winners get an all-expenses paid trip to Mexico for themselves and a guest of choice. This year, we’re taking top performers to Secrets Moxché in Playa del Carmen in March!

    Hey, check this place out:

    Congratulations to our 2023 “Best of the Best” winners:

    GENERAL MANAGERS

    Alicia Clement, Albertville
    Alyse Eckert, Hudson
    Alyssa Harrison, Wyoming Blvd
    Andrea Ramirez, Fridley
    Barb Bunney, North Street
    Brandon Rosillo, Fairmont
    Brittany Caldwell, Monmouth
    Calista Korbel, Buffalo
    Carsten Meyer, Lakeville North
    Casey Bertrand, Rawlins
    Cesar Figueroa, Nathan Lane
    Chad Zinda, Little Falls
    Daniel Mulhair, Spearfish
    Debora Sanchez, Hillcrest
    Denise Vogt, Edinburgh
    Donald Mendoza, Brooklyn Center
     (Heart of Border Foods)
    Edgar Muneton, Eden Prairie
    Edna de Leon, Edina
    Erika Vanotterloo, S Washington
    Gerardo Dominguez, Lake Street
    Heather Schwartz, Willmar
    Heidi Stottler, Monticello
    Isaac Aguilar, Maple Grove Pkwy
    Ismael Guzman, Bloomington
    Jackie Lamoureux, Marinette
     (Circle of Excellence)
    Jake Woltjer, Zeeland
    Jason Mcneil, Northland
    Jennifer Peloquin, Ulysses
    Jose Jimenez, Woodbury
     (GM of the Year!)
    Josh Cushman, Marshall
    Kent Farris, St Cloud
     (Circle of Excellence)
    Kevin Stimeling, Henderson Street
    Kristy Shoemaker, Paw Paw
    Laura Swenson, Perryville
    Lindsay Wuhrman, Marinette
    Mary St Clair, Maple Grove
    Nicole Terry, Golden Valley
    Nicole Zinther, Menominee
    Nid Lee, Vadnais Heights
    Noah Westrahall, Ionia
    Paula Volenski, Allegan
    Purnell Morales-Barnes, Cottage Grove
    Ryan Spindler, Alexandria
    Sandy Avila, Richfield
    Shawn Mcaleese, Hastings, MN
    Shelly Aguilar, Hopkins
    Stacey Hale, Deforest
    Timothy “TJ” Wegler, Osseo
    Vera Calle Sanchez, Stinson
    Will White, Lowell

    REGION COACHES

    Craig Curit, Region 5
    Grant Schofield, Region 3
    Jarret Persons, Region 10
    Kasey Baeza, Region 4
    Ken Lund, Region 8 (RC of the Year!)
    Louann Hansen, Region 6
    Pam Hare, Region 1
    Steve Daggett, Region 2

    AREA COACHES

    Alfredo Briones, Area 10
    Amanda Hobbs, Area 9
    Brian Ennen, Area 3
    Connie Horan, Area 40
    Dawn Vanmaanen, Area 27
    Deb Fraser, Area 32
    Felix Garcia, Area 15
    Frank Tuka, Area 23
    Heather Aos, Area 31
     (Circle of Excellence)
    Jenn Coleman, Area 5
    Juli Froehlig, Area 45
    Melvin Mora, Area 11
    Miguel Avila, Area 18 (AC of the Year!)
    Nathan Besler, Area 33
    Nic Gerry, Area 13
    Octivia Erickson, Area 2
    Tina Brown, Area 39
    Zack Shumaker, Area 14
     (Heart of Border Foods)

    SUPPORT STAFF

    Brittney Lundeen, Accounts Payable Specialist
    Ed Heskett, Loss Prevention Manager
     (Heart of Border Foods)
    Joel Wohlers, Staff Accountant
    Maricela Alatorre, Benefits Specialist

    christopher

  • 2023 Rally Wrap Up: Saucy Sales, Awards & Good Fun

    It’s one of the most festive times of the year companywide. We just concluded rah rah recognition rallies in Minnesota, Michigan and Illinois. In total, an estimated 275 team members showed up to these events!

    Our people are met with excitement the minute they enter — high fives, party music and chatter grows with intensity. It’s obvious that Border Foods rallies are “come as you are” events where hoodies, baseball caps and Taco Bell merch are welcome.

    At Border Foods, when we rally as a company, we relish in reasons to celebrate! President Aaron Engler shared recent company successes with the Minnesota crowd: year-to-date comp sales of 22.7 percent, 2022 sales hitting $490 million and companywide fundraising pulling in $2.5 million for Taco Bell Foundation’s Round Up program.

    From the most motivated individual team members to outstanding teams in our restaurants, we work hard to call attention to everyone’s best efforts. Here are more cheer-provoking highlights:

    • Award presentations in Minnesota kicked off with the reveal of three unsuspecting but well deserving Heart of Border Foods recipients: kindhearted RGM Donald Mendoza; Loss Prevention Manager Ed Heskett, a man of true integrity; and the lively Area Coach Zack Shumaker;
    • Jose Jimenez was named RGM of the Year; Miguel Avila, AC of the Year; and Ken Lund, Region Coach of the Year;
    • We announced the launch of a new in-house reward program for managers called Club Fuego;
    • Restaurants with the highest sales (Stinson, MN made $5 MILLION in 2022!) and fastest drive-thru speed of service were celebrated, among the many other restaurant-level achievements;
    • “Best of the Best” trip winners found out they’re going to Mexico in March!
    • And many more deserving individuals (see the full list) were recognized for their service (congrats to Julilyn Sargent for 40 years!), leadership and commitment to excellence.

    Minnesota Rally

    Michigan Rally

    christopher