Taco Bell Case Study

“Taco USA: How Mexican Food Became More American Than Apple Pie” was written in 2012 by Gustavo Arellano, a prolific food author for the Orange County newspaper OC Weekly. This article originally appeared as an online publication in Reason Magazine. Arellano has written books about Mexican food and its role in the American experience. His writings explain how this genre of cuisine has evolved and transformed as it has spread geographically throughout the United States. Growing up in Orange County California with two Hispanic parents, Arellano experienced firsthand the transformation of traditional Mexican dishes into the tex-mex that most American families are familiar with today. The online news site, Reason Magazine, originally published this article to accommodate to an audience of readers who want to be informed but also entertained by the news. These readers care about what is happening in society but are not considered scholars on the topics presented. Although the readers of Reason Magazine might not have any formal knowledge about food and its role in culture, all of them have experienced the importance of a meal in their everyday lives. The author uses the experience and background of his audience to show them the importance and prevalence of Mexican food in the American culture. In “Taco USA” Arellano uses personal stories, ethnic language, and historical information to show his

This discussion is on a food production company which is divided into two groups: Those that prepare and serve food and those that produce and distribute food, equipment, and services needed by food providers. The most common example of the first group food staffs are Restaurants employ who manages 60% of the work to be done within company. The former includes staffs, hosts, and busboys. The latter includes chefs, cooks, managers, and dishwashers. Fast food restaurants limit their employ to food preparation people, managers, and cashiers. The trend of food trucks adds a mobile

Planet Taco: A Global History of Mexican Food by Jeffery M. Pilcher, a Professor of History at the University of Minnesota, provides rather than a history of Mexican cuisine instead a changing of people’s culinary choices by investigating how people’s minds change over the course of decades in the presence of marketing strategies both domestic and international and changing consumer outlooks and tastes regarding foreign cuisine. Pilcher does this by using a seemingly

The McDonald’s “Speedee Service System” launched in 1948 and made meals terribly cheap and fast. In Fast Food Nation, Eric Schlosser wrote, “The McDonald brothers’ Speedee Service System revolutionized the restaurant business… as word spread about the low prices and good hamburgers.” (20) For the first time, working-class families could afford to buy their children restaurant food. Customers were purchasing their “Pure Beef Hamburger” for 15 cents, and “Tempting Cheeseburger” for 20 cents.

With the demand of fast food on the rise, two rival competitors continue the argument of “Who is better, Zaxby’s or Chick-Fil-A?” Zach McLeroy and Tony Townley founded Zaxby’s in 1990, almost forty-five years after Dan T. Cathy established his first Chick-Fil-A dwarf house in 1946. Since these entrepreneurs started their businesses, their restaurants have popped up all across the country. Both share many similarities while still keeping their individuality, and each company brings in a tremendous amount of revenue each year. Typically, Zaxby’s is open twelve hours a day, seven days a week; Chick-Fil-A’s normal work day is sixteen hours, but they are closed on Sundays. Each restaurant provides both drive through

Here, Taco Bell had a customer that started a crisis for their organization, by saying that the hamburger meat used in the ingredient was not real meat. Furthermore, the customer file a lawsuit against the organization. Here, when a crisis occur the first step is to convening with your crisis management team. However, maybe only one team member is present at this crisis, it is their job to assess casualty. Once this done the terms member will contact all other crisis member were they can meet to collaborate a plan for this crisis. If there are any human injury, this step in very important crisis team out to the family member that has love  one involved in this crisis. The organization should be the first one reach to the family this show that

The fast food industry in the US is witnessing the increasingly fierce competition among Chipotle, Chick-fil-A, McDonald’s, Jimmy’s egg and KFC. In addition, consumers increasingly favored foods clean and healthy. Foreseeing this need, numerous popular fast food restaurants sprung up promptly. The first Chipotle restaurant is opened in 1993 by Steve Ells in Colorado. On the contrary, McDonald’s is founded by McDonald’s family with a long history as well as one of the oldest brand in America. My paper will explain the similarities and differences in their three characteristics between Chipotle and McDonald’s, both of them are large enterprises in the fast food industry which have large market shares. Then, I also give opinions to differentiate

Chipotle is facing numerous challenges due to the fact that E. coli outbreak which requires the corporation from the key stakeholders to keep it under control and apply the new food safety protocols which can aid to bring the regular customers back. Although the main cause remains a mystery, Chipotle’s E. coli outbreak has been authoritatively declared officially over by the experts. However, since the poisoning outbreak, the impact of the reduced number of customers affects the profit which the company used to enjoy before such eventuality (Scholes 27).

The first KFC was opened in Tiananmen Square, China 1987; it struggled as western food was unknown to the east. This was still a very conservative nation, not prepared for the “Fast Food” takeover. The restaurant did pretty well, but grew slowly. The Harvard business review, stated that “in 1992 the Chinese government granted foreign companies greater access to markets, KFC China’s managers gradually developed the blueprint that would transform the chain.” (Yums' China, 2017) Although they have done well for themselves they struggled, as growth was steady but slow and their customer base was shrinking. “In November 2016 Yum China Holdings, Inc. became a licensee of Yum brands in Mainland China; they have exclusive rights to KFC.” (Yums' China, 2017) Yum controls approximately 7,300 restaurants and more than 400,000 employees in more than 1, 100 cities. YUMS generated over $8bln in sales in 2015.

Taco Bell Corporation’s Director of Public Relations has in the last few hours received a phone call from the company’s Government Relations Team. The Government Relations Team has learned that a special interest group known as “Friends of the Earth” will be releasing information on Monday September 18, 2000 to the Washington Post. This press release will be implicating the Taco Bell labeled taco shells which are manufactured, distributed, and sold by

Steve Ells is the founder and CEO of Chipotle. Steve is a trained chef and opened his first Chipotle store in 1993 at a former Dolly Madison ice cream store in Denver, Colorado. His goal was to serve high quality, delicious food quickly and in a “fast-casual” setting (Ells).

If we look at the fast food industry today there is room for success. Based on RNCOS’ new US Fast Food Market Outlook 2010, fast food industry growth rate is strong. Especially, hamburger sales growth is reported at the healthy rate of 4.6% in 2008. The market is expected to grow to cross the $170 billion marks by 2010.It is believed that due to the economic meltdown, fast food industry is benefiting from people being more prices conscious. People who were enjoying nice means at fancier restaurants are now turning their choice of means to more economical ways.

The threats include external factors that could put Taco Bell’s business at risk. In Malaysia, the main threat rises from its competitor in the same market which is McDonalds. Taco Bell needs to be constantly revising their prices and menus in order to keep up with McDonald’s offers (Fujinaka, 1996). Besides that, the new researches and the raised awareness among the publics about the harmful health impacts of fast food consumption is a threat to Taco Bell’s fast food menus. The ingredients such as sugar, oil and salt which are in the fast foods being offered, are thus consumed in low proportions by the aware and educated consumers (Taco Bell,2010).

Fast food company’s pride themselves on making orders and food in a timely fashion as well as providing high quality food and an atmosphere for all, but what happens when a huge crisis happens and it ends in lawsuits. In this article, I will discuss Taco Bell’s 2006 E. coli crisis and how it came to be a crisis for the company. Next I will discuss some of the actions Taco Bell took to manage the crisis once it escalated and how the company approached to handle the crisis. In other words, did they do it great or poorly. Lastly, I will discuss how certain theories relate to this E. coli disaster that affected dozens of people and hurt business.

I met up with Mao Yang and her Assistant Manager Arnold. This time I asked about the safety aspects and how employees are trained. I also spoke with serval employees about how they felt about the safety of the store.