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    Taco John’s Share Tax Reform Benefits with Employees, Communities

  • Industry News February 28, 2018

    Taco John’s International, Inc. announced that in response to the 2018 Tax Cut and Jobs Act, the company gave part of its projected tax savings to its restaurant crews, general managers, corporate staff and CORE (Children of Restaurant Employees).

    On February 23, Taco John’s International, Inc.’s employees received a one-time bonus, as follows:

    Every restaurant crew member—full-time and part-time—received $200 (after taxes)

    General managers and employees at the Taco John’s Franchisee Support Center in Cheyenne received $1,000 each

    The Executive Council of Taco John’s International, Inc. (Vice Presidents and above) donated their $1,000 bonuses (a total of $10,000) to CORE, a national not-for-profit organization that grants support to children of food and beverage service employees who are navigating life-altering circumstances.

    “At Taco John’s International, our team is our family, so sharing the financial benefits that were a result of the recent tax reform legislation only makes sense,” says Jim Creel, CEO of Taco John’s International, Inc. “We encourage other restaurant brands to follow our example and give a portion of their savings to the people that are at the heart of what we do and to great organizations like CORE that support our crew. One hundred percent of CORE’s funds directly benefit children of restaurant employees who have been afflicted with life-threating conditions.”

    “We are so grateful to the Taco John’s team for their generous donation to our CORE family members,” says Lauren LaViola, executive director of CORE. “Donations like theirs help us provide for our food and beverage service families experiencing loss, illness and other life-changing circumstances, and help us get closer to our goal of helping even more families across all 50 states in 2018.”

    The total amount that Taco John’s International, Inc. gave exceeded $150,000.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.