The Home of ‘Bigger. Bolder. Better.’ Celebrates Internal Work Collab that Gives Every Employee Restaurant Experience
Taco John’s International RSC team members
One of the early Taco John’s locations bustling during its opening
CHEYENNE, Wyo., Oct. 15, 2024 – Mexican quick-service restaurant Taco John’s® celebrated its Founders’ Day with Cheyenne and Minneapolis Restaurant Support Center (RSC) team members completing a six-hour shift at one of the company-owned restaurants to gain a first-hand understanding of operations and how best to serve guests and support front-line teammates. This program coincided with the brand marking 55 years in business and its intentional commitment to acknowledge and appreciate the challenges its restaurants and franchisees face on a daily basis.
Taco John’s started in 1969 as a tiny taco stand with a big-time passion for making exciting food that couldn’t be found anywhere else. Service is a core, foundational pillar of the brand, which is headquartered in Cheyenne, Wyo., and operates a Restaurant Support Center in Minneapolis, Minn. Working in-restaurant gives the RSC team a way to stay connected to the brand’s roots and gain an essential appreciation for the frontline teams.
“For 55 years, we’ve been obsessed with bold new flavors and one-of-a-kind recipes. And that passion is something we hope to share with everyone, including those within our own organization,” said Heather Neary, President & CEO. “Our Founders’ Day celebration is a chance for every RSC team member to work at the forefront of our brand experience. It’s invaluable as we all work to support our franchisees and restaurant teams across our system – seeing what’s going well, what are the challenges, and what could be approached differently. It’s been amazing to hear how this experience impacted our Restaurant Support Center team – the connections they made with team members and guests, the appreciation they have for what goes into every transaction, and the importance of providing the best possible guest service.”
Preparation for the in-restaurant work experience included full online training courses and guidance from restaurant team members. Shifts included everything a front-line team member does every day, including helping guests, taking and fulfilling guest orders from the dining room, drive-thru and third party delivery services, making sure the restaurant is cleaned and organized, prepping ingredients and preparing food.
