Celebrating Golden Bell Top GM & Signature Restaurants

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Recognition is a big deal at MRCO, where we always encourage our team members and managers to take it to the next level! We’re excited to share news about some important industry awards our restaurants and stellar people recently won.

Among the Best: Golden Bell Winner

We’re thrilled to announce that one of our own hardworking restaurant managers has been named to Taco Bell’s top 100 GMs in the country. Congratulations to De’Zerrick, General Manager at Restaurant #36459, for receiving the Golden Bell accolade!

De’Zerrick has won an all-expenses paid trip to Maui, Hawaii, along with $500 in spending money for a well-deserved getaway.

Signature Status: The List

Equally exciting, we had eight MRCO Taco Bells reach the brand’s coveted “signature” status. Signature restaurants are Taco Bell’s top performing restaurants, based on operational metrics. Winners are announced on the MyTacoBell employee portal and receive some Taco Bell “swag,” a commemorative plaque, $100 and bragging rights!

Congratulations to the following restaurants and leaders for making it into the top 20 percent of Taco Bells nationwide:

Restaurant #4189 

GM: Elizabeth Aguilar
AC: Stevie Cooper

Restaurant #39938 

GM: Blake Chira
AC: Chris Angle

Restaurant #32624 

GM: Adia Townsend
AC: Marquita Johnson

Restaurant #5426 

GM: Tyler Grubb
AC: Jennifer Bluthardt

Restaurant #39932

GM: Samantha Bennett
AC: Demetris Bonner

Restaurant #34353 

GM: Jabari McNeal
AC: Chris Ricks

Restaurant #34911 

GM: Marnie Turner-Humphrey
AC: Imani Parson

Restaurant #22988

GM: Jayden McAdoo
AC: Chris Ricks

Signature Metrics

What makes a Signature Restaurant? These locations have been challenged to:

  • Be within the top 20 percent of restaurants with the lowest customer dissatisfaction;
  • Strive for three-minute “speed with service” (SWS) average before 5 p.m. and four minutes after 5 p.m. (drive-thru order to delivery);
  • Pass 100 percent of their CORE food safety audits;
  • Display positive year-over-year transaction growth; and
  • Show that 90 percent of restaurant staff are fully trained in their roles.