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.

Building a Strong Leadership Team

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.”

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 Bosscher, COO

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

In the fast-paced world of quick-service restaurants, success hinges on more than just serving great food; it’s about creating a seamless, efficient, and welcoming environment. For Kelly Vik, the Restaurant General Manager (RGM) at the new Lakeville Theater Taco Bell in Lakeville, MN, this journey has been both a challenge and a rewarding experience. 

Kelly entered Border Foods with fresh eyes and a wealth of experience from the restaurant and bar industry. “This is the first quick-service restaurant I have ever worked at,” Kelly shares. Transitioning from a full-service environment to the fast-paced world of Taco Bell, has been a significant shift. Yet, it’s a change she’s embraced wholeheartedly. 

In the quick-service industry, every second counts. “I go from having a half hour to make an impression with a guest to seconds,” Kelly says. This condensed timeframe makes it crucial for her team to be on point the moment a customer steps through the door. Creating a positive experience quickly is a challenge she’s taken seriously.

Opening a new store is no small feat, and for Kelly, organization has been the key to success.

“For opening a new store, be organized, be organized, and follow up with people,” she advises. This attention to detail hasn’t gone unnoticed. “My AGM said, ‘Wow, I think you’re one of the most organized people I have ever met.’ I don’t think I’m that organized, but it felt really good to hear,” Kelly recalls. 

Building Upon a Winning Team Culture

One of the most significant challenges Kelly faced was building a team from the ground up. I had to take a hard look at what kind of culture we wanted to build and how to get there,” she shares. Choosing the right people and igniting passion within the team has been a top priority. “It’s about bringing that excitement of like, ‘Hey, this isn’t just a job, we’re all in this together,’” she explains. 

As the Lakeville Theater Taco Bell prepares to open its doors, Kelly is most looking forward to bringing the entire team together. “Since I’ve had people training at three different locations, I’m excited to assess those skill sets, see where we can help and empower people,” she shares. The enthusiasm within the team is palpable, with multiple team members already stepping up and asking about how they can advance within the company. “That’s the biggest compliment to my training stores—they have built this love all around Taco Bell,” Kelly says proudly.

With 36 staff members and seven managers already on board, the Lakeville Theater Taco Bell is off to a strong start. Kelly is especially appreciative of the support system at Border Foods, which stood out from the very beginning. “One thing that drew me into Taco Bell and specifically Border Foods, is that I could tell that they really do have a family culture,” she explains. “Not every restaurant chain has everything like that.” 

Embracing Innovation with AI Technology

One of the most exciting aspects of the new Lakeville Theater Taco Bell is the upcoming implementation of AI technology, making it one of the first Border Foods’ Taco Bell locations to do so. “We won’t open with it, but we are going to be having the new AI technology,” Kelly reveals. The team is thrilled about this innovation, which has also influenced the hiring process.

Visit the new Lakeville location at:

17750 Kenwood Trail in Lakeville, MN. 

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! 

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!

Growth continues to be the name of the game for Border Foods. We recently celebrated the grand opening of our Taco Bell restaurant at Clyde Park Ave in Wyoming, MI! This location marks store No. 4 for Border Foods in the area.

This newest restaurant is located near the intersection of Clyde Park Avenue and 54^th Street, just off the extremely busy U.S. 131. Most notably, the area is also home to a large UPS processing facility, Craig’s Cruisers Family Fun Center, Spectrum Entertainment Complex (with bowling, golf simulators and an arcade), and large shopping attractions, offering a tremendous opportunity for us to attract hungry shoppers. We’re happy to provide quality food fast!

Restaurant General Manager (RGM) Bryce Jones has been in the food service business for 13 years and started his career with Border Foods in the fall of 2023. Of the opportunity, Bryce says, “I’m excited to be a part of a company that has a great set of core values to operate around.”

Bryce has the support of two assistant managers, Aimee Lyons and Byron Morris; two Shift Leads, Kahdejah Burns and Ka’Breanna Neal; and a staff of 32.

I am excited to build an awesome culture, and demonstrate what it means to have pride in your work ethic each and every shift.

Bryce Jones, RGM

Area Coach (AC) Amanda Schlee has worked tirelessly to support the onboarding of our new Clyde Park team. Thank you so much, Amanda, for the incredible hard work and your positivity in getting this restaurant opened! As always, we could not execute this new addition without the teamwork from our supporting RGM, Tracy Broton, and our corporate office. 

If you want to work for a company that supports team members and celebrates winning together, consider joining Border Foods today!

An Above Restaurant Leader (ARL) meeting recently welcomed every ARL from the entire company for a few days of growth, training and learning, where we spent time focusing on an exciting new offering planned for 2024: Heartstyles!

Heartstyles is a leadership development program designed to give Border Foods team members the tools to become the best versions of themselves, lead authentically, and build a workplace culture that unlocks team member potential and delivers strong results.

The Heartstyles philosophy of giving individuals and teams the ability to create positive outcomes for themselves and others really resonated with Border Foods’ mission to live our core values. Like “excellence,” which we define as taking initiative, embracing challenges and working to exceed expectations while striving to realize opportunities for continuous improvement.

Heartstyles is really about personal development.

Sharla Hennek, VP of Human Resources 

Taco Bell Corporate recently invited us to take part in a “train the trainer” class. As a result, five Border Foods HR team members and one Operations leader became certified to facilitate and teach the Heartstyles class at Border Foods!

The Soft Launch

To give these leaders the opportunity to see the benefits of their training, we began small with pilot classes for our HR team and Region Coaches. The next phase is to facilitate a class for the rest of the ARLs, Area Coaches and some ACs in training. Our goal is to open up Heartstyles to our Restaurant General Managers (RGMs) in 2024.

Aligning with our core value of accountability, Border Foods is willing to take responsibility for our actions and their impact on performance outcomes, which is where this new leadership training resource comes in!

“By influencing and helping our leaders be more effective in engaging with the team that they support within the restaurants, it’s going to help drive interactions with the guests,” Sharla shares.

Stay tuned for more on this amazing new initiative! And if you want to work for a company that’s dedicated to your personal growth, consider applying to join our team today!

 

 

You can’t stop a good thing! And we think bringing more Taco Bells to taco-lovin’ Minnesota is a delectable idea! 

One of our newest locations is in St. Paul suburb White Bear Lake at 4600 Centerville Road. It opened in early October 2023 and has been a great addition to our Twin Cities metro operations.

Management of the new White Bear Lake Taco Bell includes Region Coach Nathan Besler, Area Coach Brittany Siebenaler and Restaurant General Manager (RGM) Jerry Vang, who is new to the Border Foods family. Jerry is supported by Assistant Manager Meranda Ards and Shift Leader Katrina Bennick.

About RGM Jerry

Jerry joined us in January 2023 after having worked for a family-owned restaurant. He trained at our Pheasant Ridge Taco Bell in Blaine, MN and then transitioned to Robert Street in Saint Paul. He was specifically hired by Brittany to lead this new location — her first new build. Brittany worked diligently to prepare and develop Jerry for this career opportunity. 

We are proud of Brittany’s dedication to proper training and development for our newest location.

Jerry and the entire White Bear Lake team spent a lot of time training at the Oakdale Taco Bell. For this, we are incredibly grateful for RGM Nathaniel Kukura’s time and attention. We couldn’t have done this without the love and support from his entire team.

The White Bear Lake Taco Bell currently has a staff of 14 team members, however, we’re looking for more people! After all, Jerry aims to staff, train and develop a team that is one to be proud of! So don’t wait, check out our job openings today.

What’s up at Border Foods? Last year, “up” was defined by Defy taking Taco Bell up a story! 

We’re concluding another blissfully busy year of más operations in 10 states. Check out the year’s most exciting highlights:

Read more about this year’s happenings below and remember, updates are frequently posted on our social channels Facebook, Instagram, LinkedIn and TikTok!

New COO

Formerly Director of Operations, Border Foods’ own Vince Bosscher stepped confidently into the role of Chief Operating Officer (COO) to propel us into the future. It wasn’t easy saying farewell to our good friend and leader Jeff Williams after nearly 30 years together (his retirement announcement was one of our top read blog posts for the year)!

Border, the “Bell” & Bikes

A handful of Border Foods Taco Bell restaurants played host to a hungry group of cyclists as they rode through the Twin Cities. 

New to Nebraska

We opened our first Taco Bell in Nebraska! Border Foods now happily operates in 10 states.

Living Legacy

The legacy of our late leader Carol Williams lives on in a new way with the new name of Taco Bell’s POS system. Border Foods won the system’s naming rights via a silent auction and let Carol’s middle name inspire “Annspire”!

Reward & Recognition

An annual highlight, our “Best of the Best” reward trip to Playa del Carmen did not disappoint. We were pleased to treat 80 of our finest (and their guests) to a tropical escape.

Savoring Scholarships

Border Foods hosted its first Swinging for Scholarships golf fundraiser, an event we plan to make annual. Our inaugural golf event brought in $120,000 for Border’s in-house scholarship programs. In addition, we celebrated the divvying out of $125,000 in Taco Bell Foundation Live Más Scholarships to 12 of our student employees.

New & Notable

As promised, there’s no slowdown in sight! We enjoyed many restaurant openings in 2023, most notably:

• Duluth, MN
• Billings, MT
• Snelling, MN (this was a long time waiting!)
• Burlingame, MI (back in business after fire damage!)

Thriving at 30+ Years

We kicked off a new series on our blog that features folks like Brian Davies who have reached 30-plus years of service with Border Foods and/or Taco Bell. Psssst, Juli Sargent hit 41 years!

Family Fun Events

It never gets old! We had plenty of fun in the sun this summer with our managers and their families, bouncing around from state to state. See it for yourself here.

Nifty Nearly Fifty

Forty-seven of our Taco Bells were named Signature Restaurants in 2023, a best-in-class designation we’re proud of every day!

Social Status

We like being social. Both our Instagram and Facebook accounts welcomed 131 new followers in 2023! And it looks like we got your attention with this Insta $100 giveaway (344 comments, engagement of 531) and on Facebook, people news on Tamara and new COO Vince brought the most crowd engagement.