– BORDER FOODS –

A TACO BELL FRANCHISEE

  • Rhonda Topp to Retire After 28 Incredible Years!

    After a very impressive tenure with Taco Bell, our very own Operations Services Manager is set to start a new life chapter: retirement! We sat down with Rhonda Topp to hear more about her incredible career — and what she has planned for life beyond her 9-5.

    Crunching the Numbers

    In 1992, right after graduating from college with an accounting degree, Rhonda started as a Taco Bell Assistant General Manager (AGM). Her original plan was to work there for a little while while she planned her wedding and studied to take the CPA exam.

    It didn’t take long for Rhonda’s Restaurant General Manager (RGM) at the time, Carol Williams, to recognize her AGM’s incredible skill set. Carol took the time to ask Rhonda what she enjoyed doing most on the job and offered to help teach her anything else she wanted to learn. Rhonda took her up on the offer, and in the process, found out how rewarding running a restaurant can be! Rhonda says of her special bond with Carol: “When you find someone who cares about you and treats you like family, it becomes a reason to stay.”

    Rhonda distinctly remembers one conversation with Carol that would change the course of her career forever. In it, Carol made the point that being an RGM is a lot like being the CEO of your own company. Not only do you get to call a lot of the shots, there’s also plenty of numbers and accounting to do! You might say it was a perfect fit for Rhonda.

    Climbing Up the Career Ladder

    After Rhonda’s stint as an AGM, she was promoted to RGM. And after that, she was a Multi-Unit Manager (a title that no longer exists), which is when Border Foods acquired the locations she oversaw. At Border, she became a District Manager, then an Area Manager, and finally, moved over to the corporate side and into her current position as Operations Services Manager.

    Rhonda’s day to day largely involves vendor relations and managing contracts. From trash hauling to snow plowing, she keeps our businesses running smoothly! Rhonda is the lucky team member who gets to problem-solve QSR emergencies — like, for example, when a tree falls and blocks the drive-through at one of our restaurants!

    “My favorite part of my career has been … the ever-changing adventure. There’s never the same day twice.”
    Rhonda Topp, Operations Services Manager

    We asked Rhonda what the wildest incident she’s dealt with has been. She shares that once, there was a huge snow storm at one of our locations. The snowplow assigned to the job wasn’t big enough for the amount of snow, and ended up plowing it all into the drive-through lane. Rhonda shares, “There was so much snow that it looked like a mountain!”

    While challenges like these would stress a lot of people out, Rhonda thrives. “I’ve always liked that fast pace,” she says. “Nothing shocks me anymore!”

    Trying Something New

    It’s safe to say that Rhonda’s retirement will be a little less hectic than her current routine. She’s looking forward to slowing down, spending time with family, and working on mastering her newest hobby — baking sourdough!

    “It’s going to be a change, that’s for sure,” Rhonda says of the transition. Luckily, Rhonda has a little bit of time to prepare for the adjustment — she won’t officially retire until June 2. 

    Please join us in congratulating Rhonda on an incredible career! Rhonda, we’re so appreciative of all of your hard work and can’t wait to see the amazing things you’ll do next.

    christopher

  • 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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  • 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

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  • Sharla Hennek isn’t Afraid of Hard Work

    Sharla Hennek isn’t Afraid of Hard Work

    Many people know Sharla Hennek as our Chief People Officer (CPO) here at Border Foods. But what some may not know, is that while Sharla currently resides at our company headquarters, she began her journey like so many others, as a part of the Taco Bell restaurant scene! Sharla’s journey from hardworking college student to hardworking CPO is a fairy tale built by resilience and a can-do spirit.

    Sharla grew up in a small town in northern Minnesota called Babbitt, but a move to the St. Cloud area after her sophomore year in high school was the first of many changes that would push her outside her comfort zone. Sharla describes going from a school of 27 students to 385.

    “It was an incredibly difficult transition,” she shares.

    Sharla had already begun working at a quick service restaurant to make money in high school, but when a Taco Bell opened nearby, she felt called to try something new.

    “I thought I had hit the jackpot,” she explains of the salary boost the new job afforded her.

    A Date with Destiny

    Some may say the job was fated, as it paired Sharla with a mentor who would prove integral in her education, and subsequently, her career journey.

    When she became an Assistant General Manager (AGM) after high school, it was Sharla’s manager who made her aware of the many benefits Taco Bell offers – specifically, the tuition reimbursement program.

    “It was a way to achieve more. And to be more,” Sharla says of her view on college. “To have an impact in the world, to know that you can support yourself.”

    Sharla didn’t come from a lot of money – her family was unable to help pay for school. But she wasn’t afraid of hard work, and that made all the difference. And so began Sharla’s undergraduate journey at St. Cloud State, one she began at the same time as her mother, in fact!

    The [tuition reimbursement] program was the only reason I was able to stay in college.

    Sharla Hennek, Chief People Officer

    Finding Support

    Sharla couldn’t afford to go to college full-time, so she balanced working full-time at Taco Bell while attending school part-time. “My boss was so amazing,” she shares. “Super supportive.”

    She met with her manager every semester to plan her schedule. Sharla credits him with helping her recognize that she could handle both school and work. Sometimes that meant opening the restaurant, going to class and returning for a closing shift in the evening.

    It took Sharla six years to graduate with her bachelor’s degree, but it was time well spent. “It was everything,” she says of the opportunities her education created. “It was a way forward.” 

    To be able to get a diploma in something that could set up a career path was amazing.

    Sharla Hennek, Chief People Officer

    Sharla walked out of college with only $5,000 in student loans, which she was able to pay off in a year’s time.

    Stepping into a Future in Leadership

    As luck would have it, the same boss who mentored Sharla through her college years, stepped away to pursue a new opportunity, leaving the Restaurant General Manager (RGM) role up for grabs. It was a job that Sharla was destined to take over.

    “It just took off from there,” Sharla says.

    An introvert by nature, Sharla’s the first to share that she never imagined herself in a leadership role back in her college days. She admits that working with people is both exhausting and exhilarating.

    “Every leader I’ve ever had has taught me something,” she says. And Sharla strives to do the same for the people in her orbit. “We all have that obligation to make it a little better than it was before.”

    She views it as her duty to help team members realize what their dreams can be, even if those dreams eventually take them away from Border Foods and Taco Bell. “It’s okay if we’re just a stopping place,” she says.

    Financing Big Dreams

    Sharla is a walking example of what’s possible when you make the most of every opportunity. Going to college is more expensive than ever, but we support dreamers and the quest for lifelong learning.

    At Border Foods, AGM and RGM roles require a high school diploma, which is part of the reason we offer a GED program. It’s our way of trying to give people a path to follow.

    Our tuition reimbursement program is for shift leaders and above pursuing two- or four-year degrees. Participants need to fund their start, but once they turn in their report cards, they can be reimbursed for good grades. 

    “What easier way to get an education and have something in your back pocket for future use?” Sharla queries.

    School can be completed as quickly or as slowly as necessary. There is an annual limit to what we can fund for tax purposes, so part-time school is often the best way forward.

    It’s free money just for your hard work.

    Sharla Hennek, Chief People Officer

    “Go and do well, and the money is there for the taking,” Sharla urges. “And you can walk out of college without having crippling amounts of student loan debt.”

    Sharla’s story shows that education and opportunity can go hand in hand. Ready to start your own success story? Apply today and see where your journey can take you!

    Border Foods

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  • Pam Hare: Leading Changed Her Life

    Pam Hare: Leading Changed Her Life

    This month we bid beloved Region Coach Pam Hare farewell as she transitions from leading Border Foods’ Region 1 — which covers western South Dakota, Montana, Wyoming and Nebraska — to a sure-to-be fulfilling retirement with her husband Greg.

    “I’m so proud to have played a part in the growth of Border Foods,” Pam says. When she joined us 14 years ago, we had just under 90 locations. Since then, Pam and her team have been involved in many acquisitions! She likes to say we “Border-rized” certain markets like Sioux Falls, SD; the Upper Peninsula of Michigan; the Quad Cities; North Dakota; Billings, MT; and Nebraska.

    Being a leader at Taco Bell completely changed my life.

    Pam Hare, Region Coach

    Pam will be remembered for many things around here, not the least of which is for her positive energy and embodying our core value of treating people like family. She’s been described as “the mother” of her region, always leading with heart and taking care of her people. In fact, she was one of our very first Heart of Border Foods award recipients.

    In her most recent role, Pam oversaw 23 restaurants in four states that employed roughly 800 team members. She swears she’s loved every minute of it! 

    “I honestly can’t think of a time where Pam wasn’t energized to be here,” says CEO and President Aaron Engler. “No matter the task, she shows up with joy, purpose and a genuine love for the work — leading, growing and building something with her team.”

    A Brief Career Overview

    Pam’s earliest passion was actually live animals, not tacos. Growing up, her dad worked for a veterinarian in their town. She remembers joining him on middle-of-the-night house calls to deliver baby farm animals and perform emergency surgeries. 

    “I was intrigued by all he could do to help or save animals,” she says, reflecting. Despite having dreamt of following in her father’s footsteps up until about age 14, she instead went on to work for her brother’s drive-in restaurant for the next eight years.

    At 21, Pam decided to relocate to Rapid City, SD, and quickly realized she needed a job. After applying for an open position, she was contacted by the local Taco Bell franchisee.

    “I had never even heard of Taco Bell,” Pam admits. But a 44-year career with our famous brand would take off from there, with her first position as a Shift Lead.

    “I was given the opportunity to lead people with Taco Bell,” she shares. “Working side by side with great leaders who mentored me brought out my love for leading people and helping others be successful.”

    Pam became a part of the Border Foods family in December 2011 when we acquired the Rapid City market.

    “Pam’s ability to lead with compassion, care and consistency has shaped one of the most financially successful regions in our company for years. And it’s no accident,” Aaron says. “She treats her team like family, and they show up for her because of it.”

    A Bright Light

    People are paramount to the success of our company. And Pam has always taken that seriously. According to her, her leadership style is centered around believing in others, giving them room to grow and letting them shine.

    “I encourage others to take the chance and be successful,” she shares. “What I do matters to me and I want it to matter to others. If I can help someone by having a conversation about my path to success, and give them the nudge to go for what they want, that’s great!”

    She lights up every room she walks into with her warmth, her smile and her presence.

    Aaron Engler, CEO & President  

    “Knowing you made an impact, no matter how small or large, is very gratifying,” she says of her time here.

    Relishing Retirement?

    Pam says people are what she’ll miss the most about this busy work life. “I will always value all the great relationships with my team, my guests, and my co-workers that I have made throughout my career.”

    But she also has some great things to look forward to! Pam’s list so far for relishing retirement includes:

    • coffee on the patio in the morning sunshine;
    • no itinerary for the day;
    • quality time with her husband, family and friends (and cats); and
    • bucket list travel!

    As for this last item, it turns out we have plenty of stops on the map! “It will be amazing to have so many people that I can visit on a personal level in 10 states,” Pam says, reflecting on how travel and her work family will continue to collide.

    Until then, we wish Pam well in this next chapter. Congratulations on a celebrated career with Taco Bell and our company! 

    Border Foods

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  • AC Brenda Gillispie Finds Inspiration at Border Foods

    AC Brenda Gillispie Finds Inspiration at Border Foods

    We recently caught up with Area Coach (AC) Brenda Gillispie beachside on our Best of the Best (BOTB) reward trip in Cancún, Mexico. “It’s so exciting to be here,” Brenda shares. She describes the experience perfectly: bringing people to the best place ever to enjoy themselves. The milestone was particularly sweet for this self-described “daddy’s girl,” who brought her dad on the trip as her “plus one.” “It’s absolutely amazing,” she says.

    This BOTB newbie is the perfect candidate for a vacation in paradise. “I love traveling, I love adventurous stuff,” Brenda shares. “I love doing new things.”

    Finding Her Place

    Brenda isn’t new to Border Foods. She’s been with us for five years, and knows what it takes to make it to the top. “It took a few years and a lot of hard work, and a lot of teamwork,” she says of her career climb. “[But it] was worth it.” 

    Brenda joined us as a Shift Lead from another quick service franchisee after hearing her sister gush about her job with us. “She told me all about Border and how amazing they are for their people,” Brenda recalls.

    This is it. This is my place.” – Brenda Gillispie, Area Coach 

    Brenda Gillispie, Area Coach

    The connection was immediate. Our culture of recognition and family is what really stood out to her. Now, well into her career journey, she says, “I feel like I’m a part of something that’s so big and beautiful. I love that.” 

    Hard Work Pays Off

    While her feeling of being in the right place was immediate, reaping the rewards took a little longer to come to fruition for Brenda. She admits the road to Best of the Best was a “battle,” in her words. 

    “I’m not one to get knocked down so quickly. I know these things take time and I was just willing to put in the work,” she says.

     Everything you want in life, you have to work hard for.

    Brenda Gillispie, Area Coach

    Inspiring leadership and teamwork helped Brenda stay committed for the long haul. Her favorite part of the AC role is connecting with people. “I feel so inspired by the people that are around me,” she shares. “We’re always there for each other no matter what.”

    Looking Ahead

    Brenda’s five–year plan includes mulling over a Region Coach position, although she says she always takes stock of her role after every promotion before considering her next move. “I love continuing to improve myself and others,” she says.

    There’s just so much to offer at Border.

    Brenda Gillispie, Area Coach

    No matter the title, one thing’s for sure: Brenda plans to stick around with us for the long haul. “I love Border. I’ll die here and I’m okay with that,” she says with a laugh. 

    If you’re looking for a career with this kind of longevity, consider joining us!

    Border Foods

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  • Facilities’ Freshest Faces: Meet Xao & Kenneth!

    Facilities’ Freshest Faces: Meet Xao & Kenneth!

    We’ve added some talented new people to our facilities team! Please welcome Xao Vang and Kenneth Delancey, both of whom boast extensive professional experience in their respective trades. Without further ado, here’s a quick ‘lil introduction:

    Xao Vang

    IT Support Specialist

    Q: How do you pronounce “Xao”?

    A: Sou.

    Q: What is Xao’s experience level for this role?

    A: Nearly 25 years of technology experience working in the field and leading teams of installers with some similar systems. He’s worked with Comcast, Holiday, Taco John’s and most recently, SwanSys (formerly Minnesota Petroleum Service).

    Q: What brought Xao to us?

    A: He was drawn to Border’s family-oriented feel.

    Q: Any fun facts?

    A: Married for 25 years; five children with wife Wanda.

    Spending time together no matter what it is, is what brings us joy.

    Xao Vang, IT Support Specialist

    Q: What does he enjoy doing outside of work?

    A: Taking walks, volunteering at church, and playing board games with the family.

    Q: What‘s his favorite menu item? 

    A: The chili cheese burrito!

    Kenneth Delancey

    Construction Specialist, Remodel Team

    Q: What relevant experience does Kenneth boast for this new role?

    A: Twenty-five years as a licensed contractor managing projects of all sizes across many different trades.

    Q: What will be his focus? 

    A: Combining project management and site supervision, Kenneth’s focus will be overseeing the handful of midterm restaurant remodels we handle on our own each year — our “self-perform” projects — without a general contractor.

    Q: Anything to share on the personal side?

    A: Kenneth was born and raised in San Diego, CA, and moved to Minnesota in 1987. He and his wife, Karen, live in Maple Grove, and have four adult children who also live locally.

    Q: Other fun facts?

    A: Kenneth played football with the Minnesota Gophers in 1989 as a running back. He says he still loves the game of football, and is a proud Raiders and Chiefs fan!

    Kenneth loves socializing and learning new things.

    Q: What is his favorite menu item?

    A: Cantina chicken taco or bowl.

    Border Foods

  • Brian’s Lifelong Journey with Taco Bell & Border Foods

    Brian’s Lifelong Journey with Taco Bell & Border Foods

    When Brian Davies applied to Taco Bell in the mid-1980s, he never imagined it would become a decades-long journey, culminating with his role as Vice President of Facilities at Border Foods. This year, he celebrates 40 years in the Taco Bell and Border Foods family, a milestone underscoring the breadth of his experience and the passion he brings to his work.

    From Zantigo to Taco Bell

    Brian’s story begins at a Zantigo restaurant in Roseville, MN. He originally tried to land a spot at a Taco Bell just two blocks from home but wasn’t called in for an interview. So, when an opening appeared at Zantigo, he jumped on it. Ironically, Taco Bell purchased Zantigo restaurants in 1987, making Brian part of the system after all.

    “I joked with Carol Williams for years,” he says. “She was the GM who didn’t interview me at Taco Bell, but two years later, she ended up with me anyway after the acquisition.” Brian spent his teen years juggling cashier duties during high school, crediting Taco Bell for teaching him how to interact comfortably with customers and coworkers. 

    The people I worked with became a second family.

    Brian Davies, Vice President of Facilities.

    Embracing Opportunity & New Challenges

    By 1996, another acquisition loomed — this time, Border Foods. Meeting Border Foods’ founder Lee Engler sealed the deal. “When I sat down with Lee and learned what he was about, I fell in love with the opportunity,” Brian says. 

    Continuing to evolve within the company, Brian seized every chance for growth. Early on, he stepped into an operations services role when a fellow district manager went on leave. “I thought I’d have fewer hours,” he laughs. “But I was actually at the office until 8 or 9 p.m. most nights.” That temporary position gave him invaluable insight into supporting restaurants from a corporate perspective, a skill set he’d build upon for years to come.

    Brian later assisted with new restaurant development and remodels, working under Border Foods’ former Chief Development Officer, Barb Schneider. Eventually, he oversaw the company’s internal facilities team. Brian introduced new processes and measured their performance through profit-and-loss metrics. 

    Becoming VP of Facilities—and Looking ahead at 50 Years

    Today, Brian is our Vice President of Facilities, overseeing everything from remodeling projects and new builds to daily operations services. He still visits Taco Bell restaurants regularly — especially the Elk River location, which he opened years ago as a general manager. 

    Through it all, Brian credits a culture rooted in family and mutual respect for his career longevity. “I’ve met so many wonderful people,” he says.

    Leadership genuinely cares. From scholarships to rallying around team members in a crisis, this place just feels different.

    Brian Davies, Vice President of Facilities

    When asked about retirement, Brian reveals an ambitious plan: “I’m celebrating my 40-year anniversary in 2025, but my goal is to make it to 50.” 

    He sees each new role as a door he’s chosen to walk through, never letting fear hold him back. “I feel lucky,” he says. “I work hard, and Border Foods has opened a lot of doors for me. I just made sure they never closed before I had a chance to see what was on the other side.”

    Brian has made it a priority to share what he’s learned, particularly with family members who’ve joined the company. His wife, Holly, once worked at Taco Bell. His son, Andrew, now contributes to remodel efforts. 

    “He grew up around Taco Bell,” Brian says of Andrew, recalling how as a kid, he’d pretend to drive a forklift. Today, Andrew is a go-to equipment resource for the entire team.

    Ultimately, Brian hopes new hires see the potential for their own decades-long careers. “Be honest, work hard, and dedicate yourself to your family and your work,” he advises. “With the right attitude, you can retire from Border Foods and love every step of the journey.”

    Border Foods

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  • Becky Wenger: Training Leader Supreme

    Becky Wenger: Training Leader Supreme

    It’s no secret, recognition is a big part of who we are at Border Foods, and we‘ve retained some pretty exceptional people at this company! Territory Training Leader (TTL) Becky Wenger is a supreme example.

    Celebrating more than 30 years with us, Becky has enjoyed diversity in her Border Foods career — first rising up the ranks in the Taco Bell restaurant setting, spending two years in administrative office support, and eventually, becoming an integral member of our Training Department as it was being built from the ground up.

    “[I] feel super fortunate to have been asked,” she says of being tapped by our own Sharla Hennek to join the training team in its infancy. A self-proclaimed people person, Becky has a passion for teaching and making a difference — even when it’s as simple as showing someone how to properly wrap a burrito!

    “It was like a dream,” she says emphatically (you can hear the smile in her voice). “It was the best of both worlds. I got to still go back and teach Shift Leaders and Assistant Managers and GMs everything I know for the day, but yet I still had some of that admin side where I could fine-tune some of my skills on that side.”

    When you see the spark go off in somebody … when they finally get it for the first time or they have that confidence to run the shift, that’s what I love

    Becky Wenger, Territory Training Leader

    Becky likens being a training leader to being a grandparent. “You get to love up on ‘em and take care of people all day long, and then you send them home to their stores at the end of the day.”

    But to excel as a trainer, it seems Becky had to first discover her passion for people and team development … and tacos (did you know her first job was at a McDonald’s with her best friend?) 

    This is exactly what 15 years as a Restaurant General Manager (RGM) uncovered!

    The Journey to Leadership

    Becky joined the Border Foods family in 1994 after working in a Taco Bell owned by Taco Bell Corporate. It didn’t take long to get promoted: she was a Shift Lead by 18 and Assistant General Manager (AGM) the following year. But it’s her promotion to RGM in 1999 that really made a splash. She was only 20 years old.

    “That’s when things got real because I was one of the youngest GMs, if not the youngest GM at the time,” she recalls with incredulousness.

    Not only was Becky one of our youngest restaurant leaders, but she was given a brand new Taco Bell! The location at Larpenteur and Lexington Avenues in Roseville had only been open two months, and boasted the latest and greatest bells and whistles for the time.

    “I was on top of the world!” she says. “I never thought about working anywhere else because they just kept me so busy.”

    Becky says she loved her time in the restaurant; she gushes about the satisfaction that comes from creating a team and watching them grow.

    Now, she helps others find that same satisfaction at work. Colleagues admire her ability to connect and genuinely care about people (she was a 2022 Heart of Border Foods award recipient).

    Passion & Taco

    According to Becky, the key to being a great manager is to “work through your people, slow down, take the time to teach ‘em right … and know your customers. Be out there — be the presence in your store,” she advises.

    “Our ability to hire great leaders … we hire the passion first,” she explains. This couldn’t be more obvious than in Becky’s own career path! “We take the people that do great in the restaurants, and they have a passion for what we do, and then, we can teach the trade.”

    Clearly, Becky has the recipe for success down pat. We couldn’t be happier to have her here!

     

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  • Kevin Burton Brings Energy, Passion to Jenison, MI

    Kevin Burton Brings Energy, Passion to Jenison, MI

    Shift Lead Kevin Burton has an upbeat energy about him that is palpable and contagious. His dedication and love of work for Border Foods and Taco Bell is obvious! That’s why it was a no brainer to recognize Kevin recently with what’s become known as a Core Value Call Out Award. We surprised him with two floor tickets to see Justin Timberlake!

    Every single day I wake up, I appreciate what I do at Taco Bell, what I can bring.

    Kevin Burton, Shift Lead

    As a leader, Kevin is particularly strong in his embodiment of Border Foods’ core values of empowerment and family. Read on to learn more about just what we mean!

    Here, It’s All in the Family

    Kevin joined Border Foods in 2017. He says he left another well known restaurant brand because “they didn’t understand family.”

    While he hasn’t been with us his entire career, Kevin says he feels like he’s grown up at Border Foods. He’s worked at a lot of our Taco Bells in Grand Rapids, MI at some point! He says he appreciates the warmth of the environment and team mentality most. 

    “I actually like Taco Bell. I like the way how … everybody’s like a family,” he shares. “Everybody works together.”

    Self Empowerment & Beyond

    Kevin has shown he is as committed to self improvement as he is to bettering his team at our Jenison, MI Taco Bell. He shows off a tattoo on his forearm that reminds him of the promise he made “to be his best self.”

    Kevin’s determination to grow and become a better version of himself naturally transfers to those around him.

    “Being a Shift Lead, I try to make the people around me and all of my team, better.”

    Thankfully, Kevin’s passion to make a difference isn’t shared exclusively with the Jenison crew. When he recently helped out the team at our Northland Drive Taco Bell, he says he seized an opportunity to build another team up.

    “When they needed help and the people were beating themselves down and trying to figure things out,” he recalls, “I told them, “We got this.” 

    Kevin shares that it took some time for Northland to realize he genuinely cared about their success. It was twofold — he wanted to make a difference there but also hoped to bring some of that valuable experience back to his own team.

    I have so much passion for this.

    Kevin Burton, Shift Lead

    The growth and opportunity doesn’t stop here! Kevin has an eye on the future and hopes to become an Assistant General Manager (AGM) and eventually, manage his own Taco Bell. 

    “I want to be able to show people you can do this — from starting as a Crew Member and working your way up,” Kevin stresses. Yes, you can! The proof is in the many recent award winners we’ve recognized on our blog.

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