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.
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!
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!
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.
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!
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.
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.
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!
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.
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.
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.
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!
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!
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!
It’s that time again! Every Summer, Border Foods hosts special family fun days in all of the markets we do business in. And this year, Minnesota kicked off the special event series. Hundreds of leaders and their families gathered at Valley Fair, an amusement park in Shakopee, for a day full of roller coasters, water slides, and a company-hosted lunch.
We also had two special scholarship awards: Quinn James, a team trainer, and Yakelyn Morales, a shift lead, both received Carol Williams Scholarships (more to come on that later!).
We look forward to covering all of the family fun (from Minnesota to Michigan and beyond) on our social channels. Be sure to follow along on Instagram, Facebook, Tiktok and LinkedIn.
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!
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 littlefood;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!
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.”
