In honor of International Women’s Day, we’re highlighting one of our very own incredible female leaders: Jerra Swenson!
As of January 28, 2026, Jerra is now our Director of Payroll and Benefits. This well-deserved promotion lines up perfectly with Jerra’s eight-year Border Foods anniversary. We sat down with Jerra to learn about her career journey, what a day in her life looks like and what she loves most about her new position.
Meant to Be
Jerra originally found herself at Border after a layoff from another food and beverage company. She recalls receiving a LinkedIn message from a Border recruiter a few months after she left her previous position, inquiring about her interest in a position with the company. Jerra immediately jumped at the opportunity.
Jerra shares that she was fearful she was being scammed — working at Border seemed almost too good to be true! She now knows that working here really is just that good.
During her onboarding, Jerra was immediately entrusted with a big responsibility: switching Border from one payroll software to another. Although the project was a lot of work, Jerra shares that creating things from the ground up truly made her an expert in the new system — an experience she’s still grateful for today.
Success is for everybody here.
Jerra Swenson, Director of Payroll and Benefits
Being Intentional
Rather than being quickly thrown into the Director role, Jerra’s transition was a slower, more relaxed one. Due to maternity leave and completing some additional training, Jerra’s promotion happened in stages. Doing it this way ensured that Jerra felt ready to take on the new title, and she appreciates that her promotion was conducted with such thought and care.
As a Director, Jerra now oversees four people: two Payroll Specialists, one Payroll/Benefits Specialist and a Benefits Manager. With such a robust team, we assumed it must be easy for things to get hectic, but Jerra assured us that that isn’t the case.
“They’re easy!” she says of her direct reports. “They’re such a good team.”
As for Jerra’s favorite part of the role? Problem solving! She loves to take a challenge, play around with it and find a solution that makes things easier for everyone.
Jerra, your promotion is so well deserved. We’re excited to see you grow and thrive as a Director!
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.
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!
Shannon Marcus has a really cool job. She‘s the Manager of Development for Marvin Development, our sister company. Marvin owns the land on which many of our Taco Bell restaurants are located, and they’re in charge of all of our leaseholds — meaning they rent out the land they own to us.
Drawing Up Plans
As Manager of Development, Shannon oversees where and how Border’s new Taco Bell locations are built. This means that her duties change a lot day to day.
She describes her position as having two main seasons: construction and non-construction. During construction season — which takes place during the spring — she’s busy managing budgets, tracking invoices and working with Taco Bell corporate to figure out franchise agreement dates. She also does site visits to Taco Bells that are already in the process of being built to ensure everything is going according to plan.
In the off-season — or non-construction season — Shannon spends most of her time location scouting. She meets with real estate brokers to purchase new lots, and once the sales are final, she attends any necessary city council meetings. At these meetings, she works with the local community to attain the permits Border Foods needs to build.
Laying the Groundwork
Of course, we had to ask the expert: what exactly goes into picking the perfect Taco Bell location? Is it an art or a science? It turns out that it’s actually a little bit of both. Shannon shares that she and her team look at a number of factors, including:
Location. Are there already other Taco Bells nearby?
Traffic. Is the area too busy? Not busy enough?
Accessibility. Is there room for a drive thru? Are there any visual impairments that would prevent people from seeing the restaurant?
Population density. Will the restaurant get enough business?
Surrounding businesses. Are sales going well for them?
Timing. Is a plot of land available?
In addition to all of the above, Shannon says that her initial site visit is also vitally important. It’s there that Shannon says that she gets a true feel for the community — something that’s deeply important to both Marvin Development and Border Foods.
Brick by Brick
Shannon has some exciting projects on the horizon for 2026. “There’s no stopping in sight, which is exciting,” she shares.
When asked what she loves about working at Marvin Development and alongside Border Foods, she shares that it’s the community that keeps her coming back.
We’re so lucky to have Shannon as a part of that very community, and can’t wait to see what she’ll build next!
Andrew Laberge is no stranger to leading a team. As a former ice hockey captain and semi-pro player, the newly minted Restaurant General Manager (RGM) has found success in applying the team-centric mindset he learned on the ice to his latest venture with us here at Border Foods.
Rooting For The Rookie
Andrew got his start as a Taco Bell team member when he was just 16 years old. He never expected that what was originally intended to be a side job while he pursued his hockey career would quickly turn into something he’d commit to full-time.
Upon graduating high school, Andrew joined a semi-pro hockey team — but after year two with the squad, he started to lose interest, sharing that he was inspired to devote more time to work instead. Andrew found he really enjoyed working alongside his fellow Taco Bell team members as well as the fast-paced environment of the quick service restaurant industry.
I love hockey and it’s been my life since I was young. But the career at Taco Bell has been very beneficial to me.
Andrew Laberge
Sticking With It
Luckily, we felt the same about Andrew! In December 2024, Andrew’s own RGM approached him and shared that she was being promoted to Area Coach. She asked if he would be interested in training to eventually take over her role. Andrew was ecstatic about the proposal and happily accepted.
In February of this year, at just 20 years old, Andrew became Assistant General Manager (AGM) at the Andover, MN Taco Bell, and as of early August, he’s officially the restaurant’s new RGM.
A True Team Player
Thanks to his past as a competitive athlete, Andrew naturally holds himself to a high standard as RGM. He shares that the integrity, accountability and teamwork he learned during his hockey career are values that lend themselves well to his work at Taco Bell today.
It’s clear that when it comes to his list of responsibilities, Andrew’s crew takes top priority. His favorite part of working at Border Foods has been the people, he says, and his biggest challenge as RGM has been balancing his new responsibilities while still supporting his team on the line. However, according to Andrew, it’s all worth it. “Work can be stressful, but the people around you take off that load,” he shares.
When asked about his future with Border Foods, Andrew shares that he’d someday love to begin training to be an Area Coach. “But I’m completely fine with where everything is leading me right now,” he adds.
Work anniversaries always call for a celebration, and this one is no exception. We’re excited to share that our very own Shana Burns — Shift Lead at the Sprinkle Taco Bell located in Kalamazoo, Michigan — just celebrated her 30th work anniversary with us!
Shana truly helps to make this place a fantastic place to work.
Shana is an incredible asset to the Border Foods family, and we couldn’t be more grateful for the dedication and determination she’s brought to our company. We sat down with her to hear her story and learn more about what’s coming next.
An Unexpected Opportunity
When Shana started at Taco Bell as a team member in 1995, she never imagined that she’d be starting what was to become her lifelong career. Soon, however, it became apparent to Shana that she could grow professionally with Border Foods. She climbed the career ladder, eventually reaching Restaurant General Manager (RGM) level, a position in which she led various Taco Bell restaurants over the course of 20 years. Unfortunately, after two decades, health challenges arose for Shana; luckily, she was able to continue working with us. Shana took a step back to become a Shift Lead instead — a position that has proven to be a bit less strenuous!
As you can imagine, Shana has seen the Taco Bell brand undergo quite the transformation over the past 30 years. She shares that she’s enjoyed watching the company grow and change, citing menu innovation and new technology as updates that have stood out.
Even as our company has evolved, Shana’s own focus has always remained the same: the people.
“You can have the best product in the world, but it’s the way you treat your customers and your team that keeps people coming back,” she shares.
A Friend in Border Foods
Shana and Border Foods share a lot of the same values, which is a huge reason why Shana has stayed with us so long. Shana truly embodies all six of our core values, but one stands out the most: excellence.
When she’s at work, Shana lives by the phrase, “act like an owner.” She shares this mindset with her team, and encourages them to take accountability for what they bring to work every day. This mentality not only makes Border Foods a great place to work, Shana says, it also motivates her team to make the business the best it can possibly be.
Thinking about the Future
Shana isn’t sure where the road ahead leads. What she does know, however, is that no matter what her next step is, she’ll be happy.
Congratulations again, Shana. We couldn’t be more grateful for all of your contributions!
Crystal Kovach says she’s very much an accountant and a perfectionist, two terms she uses as if they’re synonymous. That’s stellar news, considering we put her in our accounting department!
But beyond Crystal’s daily number crunching as an Accounts Payable Specialist, it’s what she’s been whipping up on the side that’s getting her extra attention at Border Foods. For the past year, Crystal has been dabbling in special event decor for us, creating balloon arches and garlands, button pins, banners, homemade ornaments, centerpieces, and cardstock creations — all just for fun.
At Border Foods, we want team members to live más in all facets of their lives — and unleash their passions!
For Crystal, it all started with throwing baby showers for co-workers and just took off from there. She’s now volunteered her creative talents for several company events, including our 250th restaurant celebration and the retirement of one of our longtime Region Coaches. Crystal’s most recent gig was creating decor for our third annual Swinging for Scholarships golf tournament!
Crystal doesn’t want the company to feel forced into utilizing her talents, though, she says it’s just become a really meaningful creative outlet for her.
From Career Pursuits to Creative Outlets
Crystal has spent most of her career in foodservice accounting, most recently at the University of Minnesota. She joined the Border Foods family about three years ago. She says she’s always loved graphic design, and originally wanted to major in business management and interior design. Creativity has always found a place in her life.
In fact, a little over a decade ago, when she had a small child at home and was caring for a sick parent, Crystal took a break from accounting to start her own invitation business on Etsy.
Her business was profitable from the start, but she soon found she couldn’t hire fast enough to meet demand and maintain her high standards. The result? Stress quickly took all the enjoyment away.
“When I did the business it took everything out of me,” Crystal confesses. She realized she needed to go back to “a solid, safe zone” — solid income, a security net — and that’s how she landed back in the professional world.
But she couldn’t ignore her passion for creative projects. “I learned from my mother how to care about people and make them feel special,” she shares. This is what inspires her ideas.
For Crystal, tapping into her creative side makes her feel good because she knows it’s helping to make other people in the company feel special. Decorations, she says, set the mood for any gesture of appreciation.
In return, Crystal says in doing “one little thing in her own time,” she feels supported and appreciated by her supervisor.
We’re so lucky to have Crystal’s multifaceted talents on our team!
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!
If there’s anyone who knows the ins and outs of quick service restaurants(QSR), it’s Gayle Grigsby. An on–again, off–again employee since 1997, Gayle says there’s no other brand in the world like Taco Bell.
“From when I was young, I knew I wanted to be in the restaurant industry,” Gayle says.“My dad always said,‘Things change in the world, but one thing remains: People have to eat.’”
With the stability that working in restaurants promised, Gayle landed her first job at Burger King when she was in high school. She became a Shift Manager before she graduated and quickly realized a QSR career was on the horizon. In the late 90s she movedover to Taco Bell, never looking back. During her time with the brand, she’s worked as a Restaurant General Manager for 12 different locations.
Today, Gayle’s the General Manager of our Coldwater, MI location. And she has some big stats to brag about.
“My team is very loyal to me,” she says.“I’ve had the same 18 employees for the last two years.” And in an industry where turnover is more than 100%, that says a lot.
Gayle credits her staff’s tenure to her dedication to her team, the company’s commitment to recognition, and the support she gets from her Area Coach.
“I care about what my team members are doing with their lives outside of the restaurant,” she says.“I’m flexible with schedules. I try to stay involved with each person in the restaurant. I know my candidates apply for jobs with me because we’re the best place to work in town.”
When it comes to the future, Gayle says she’s perfectly happy right where she’s at.
“I love having the opportunity to empower someone, to give someone a chance that they maybe otherwise didn’t have,” she says.“I feel like I can change people’s lives through mentorship. My job is crazy awesome.”
We caught up with Shawn Belknap, a Restaurant General Manager in our Wisconsin market, and asked a simple question:“Why do you think your team members like coming to work each day?”
His answer was simple, too,“Because I’m myself,” he says.“The person I am in my restaurant is the person I am at home.”
It’s that kind of integrity that keeps Shawn’s restaurant team cohesive and high-performing.“We don’t cut corners,” Shawn says, referring to how he runs his location.“We do things right the first time.”
Shawn got his start with Taco Bell in 2011 as a part-time dishwasher. He worked his way up the career ladder and when Border Foods acquired his thencorporate market in 2015, he was promoted to Assistant General Manager. By 2017, Shawn was a Restaurant General Manager. Today, he’s that and so much more. In addition to his daily restaurant duties, Shawn teaches SPARK courses, training other managers who want to take their careers to the next level. Plus, he’s starting the process of turning his restaurant location into a certified training location.
Here, you’re not just a number,I’ve shaken the leadership teams’ hands. The director of operations knows me on a first-name basis. Those things matter.
Shawn Belknap
When it comes to explaining his teams’ success, he credits good hiring and, of course, integrity.“I’m a big believer in surrounding yourself with people who are smarter than you,” he says.“Someone took a chance on me, and it changed my life. I hope to do the same for the team members I get to hire.”
Shawn says Border’s benefits and pay far exceed any other company he’s known.“I’ve made more money with Border Foods than another company I’ve ever worked with,” he says.“Plus, I’ve grown more than I could have imagined, both professionally and personally. I’m very ambitious and I don’t think there’s anything I can’t do, if I put my mind to it.”
