...According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch", literally, "plug, wadding".[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3] The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food. There are many traditional varieties of tacos: Tacos al pastor made with adobadameat. Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning...
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...the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food ("Tortilla de maíz enrollada con algún alimento dentro, típica de México"). The original sense of the word is of a "plug" or "wad" used to fill a hole ("Pedazo de madera, metal u otra materia, corto y grueso, que se encaja en algún hueco").[1] The Online Etymological Dictionary defines taco as a "tortilla filled with spiced meat" and describes its etymology as derived from Mexican Spanish, "light lunch", literally, "plug, wadding".[2] The sense development from "plug" may have taken place among Mexican silver miners, who used explosive charges in plug form consisting of a paper wrapper and gunpowder filling.[3] History The taco predates the arrival of Europeans in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[4][5] It is not clear why the Spanish used their word, "taco", to describe this indigenous food. Traditional tacos There are many traditional varieties of tacos: Tacos al pastor made with adobada meat. Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo...
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...Strategic Plan: Taco Twist – Part I LeeAnn Jordan BUS/475 July 16th, 2012 Strategic Plan: Taco Twist – Part I Analysis and Mission Statement Taco Twist is an authentic Mexican/American restaurant with a twist. The restaurant offers authentic Mexican tacos, like those from across the border as well as other Mexican favorites. In addition, the restaurant offers a variety of American style tacos sure to please the pickiest eater. The service is provided by a complete and qualified team of associates whose only wish is to make the experience to Taco Twist enjoyable and a remember able dining experience. The customers are made up of all ages from different walks of life who enjoy tacos and other Mexican favorites whether Mexican or American style. The mission statement for Taco Twist is simple “To provide excellent food with first class service, an exciting atmosphere, and a great value for the money.” What makes this restaurant different from other Mexican/American restaurants is that the menu offers traditional Mexican tacos and other Mexican favorites, whereas the American style tacos offer a variety of American created favors. Next, the service is first class with an enthusiastic staff, which greets everyone as soon as they enter the building. They ensure that their order is taken in a timely manner that their food is served piping hot, and return to their table regularly to ensure that they have everything they need to enjoy their dining experience...
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...as to why Taco Bell restaurants should be an investment. This report is designed for Ms. Yolanda Yorbon, the current boss at Yolanda’s Yummy Restaurant. She has asked me and my research team to do some investigative work and present it in a long formal report. This will help her to determine which fast food franchise she should make an investment in between McDonald’s, Taco Bell, and Burger King. I will be examining the background behind the business, start-up costs, commitment, locations, requirements to work, requirements to franchise, and the ongoing fees for Taco Bell. Ms. Yolanda’s expertise is in the area of Mexican food. She really wants to be successful in other restaurant business ventures, and this is the way to provide the answers. Taco Bell Corp., based in Irvine, California, is the nation's leading Mexican-style chain. Taco Bell was founded by Glen Bell who first opened a hot dog stand in 1946 when he was 23 years old. Six years later, he sold the stand and opened a new one two years later, this time selling tacos under the name of Taco-Tia. Bell sold the El Tacos to his partner and built the first Taco Bell in Downey in 1962. Taco Bell Corp. started franchising in 1964. In 1970, Taco Bell went public with 325 restaurants. In 1978, PepsiCo purchased Taco Bell from Glen Bell. Taco Bell sells tacos, burritos, quesadillas, and many other Mexican foods. This would be great for Ms. Yolanda because her expertise is in Mexican food. Before starting up a Taco Bell franchise...
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... In 2011, Taco Nation was founded by two Adamsonian students, Johnsie Arquiza, and James Espiritu as they felt weary on the canteen foods. They crave for a new cuisine and think of something that can satisfy their taste buds. After all the critical thinking they've been through, they decided to create a homemade Taco. They experimented until they were satisfied with the taco ingredients and proportions. They created a homemade Taco and let their Mexican cuisine to be tasted by their family. Their family liked it so much and told them to sell it to the neighborhood to earn some extra money rather than playing computer all day. After a week, they decided to open a Taco stand near their house called, Taco House in Barangay Moonwalk, Paranaque, Philippines. One year later, they wanted to expand what they have started so they searched out a good location in the right part of the town on a busy main street. They also formulated a new sauce themselves and it would later be their new taco sauce. At the same time, they researched tacos and everything about it. The shells had to be prepared quickly and efficiently. They have to be fried first and stuffed later. They had seen a lot of versions of tacos so they created their very own. They decided to sell the stand and opened a perfected version named Taco Loco. Over the next year, they met James’ aunt, Katherine Espiritu who owned and operated a number of restaurants in Washington DC and helped them built the first Taco Nation in Ermita...
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...Case Presentation: Taco Bell Case Presentation: Taco Bell Pat Lauscher and Jesse Paprocki BUS 754: Information Systems Mgmt Spring 2003 HISTORY (EVENTS) Company Focus: John Martin joined Taco Bell in 1983 as president and CEO, having previous executive level experience with other fast food chains. He discovered that the company didn’t know what business it was in, so he quickly focused Taco Bell on the fast food industry. Process Improvements: 1983-1988: Strong growth in the 60s and 70s came to a halt in the early 1980s as the fast food industry began showing signs of maturity. To deal with the potential threat of a maturing business, Taco Bell began a series of process improvement initiatives that really changed the way it did business. These improvements included increased restaurant capacity by modernizing its restaurants to include drive through windows, increased seating capacity, electronic point of sales systems (to replace plastic order boards), and reconfigured food production areas. Taco Bell also added some new menu items during this time. 1988-1991: Continuing to feel the effects of an industry margin squeeze, Martin commissioned two studies that tuned the company in to what the customers really valued, FACT (Fast, Accurate, Clean, and Temperature). In response, the organization stopped viewing quality and price as incompatible tradeoffs. The K-minus program transformed the kitchen into a heating and assembly unit and centralized cooking...
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...Taco Bell Analysis Introduction In our fast paced world, fast food restaurants are very popular and fit right in. People enjoy the fact that they can get prepared food fast and at a reasonable price. There are a lot of fast food restaurants that offer you the option of buying a hamburger and French fries. So when Taco Bell came along and introduced to the fast food world Mexican food, it received a warm welcome. Taco Bell became an instant success. From the origination in 1954 to the present Taco Bell has been allowing their customers the opportunity to choose a variety of Mexican food. The organization and all subsidiaries/strategic business units Taco Bell is a subsidiary of Yum! Brands. In May of 2002, Tricon Global Restaurants Inc. changes its name to Yum! Brands, Inc. Yum! also operates or licenses Pizza Hut, KFC, and WingStreet. Prior to 2011 Yum! also owned Long John Silver’s and A&W Restaurants. It is based in Louisville, Kentucky, it is the world’s largest fast food restaurant company in terms of system units---more than 39,000 restaurants around the world in over 125 countries. In 2011, Yum!’s global sales totaled more than $12 billion. Taco Bell alone serves more than 36.8 million consumers each week in more than 6,000 restaurants in the U.S. Historical perspective on the organization. In 1954, Glen Bell opened the doors to his first Mexican food restaurant called “Taco Tia.” He drove around in an old bread truck handing out sombreros to everyone...
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...Taco Bell is an American chain of fast-food restaurants based in Irvine, California. A subsidiary of Yum! Brands, Inc., they serve a variety of Tex-Mex foods including tacos, burritos, quesadillas, nachos, other specialty items, and a variety of "value menu" items. Taco Bell serves more than 2 billion customers each year in more than 6,500 restaurants mostly in the U.S., more than 80 percent of which are owned and operated by independent franchisees. History Founding and growth Taco Bell was founded by Glen Bell, who first opened a hot dog stand called Bell's Drive-In in San Bernardino, California Bell began eating there regularly, attempting to reverse-engineer the recipe, and eventually won the confidence of the proprietors such that they allowed him to see how the tacos and other foods were prepared. Several locations in the Midwestern United States were converted from Zantigo, a Minneapolis, Minnesota-based Mexican chain which PepsiCo acquired in 1986. Concepts In 1991, Taco Bell opened the first Taco Bell Express in San Francisco. This concept is a reduced-size restaurant with a limited menu, meant to emphasize volume. Taco Bell Express locations operate primarily inside convenience stores, truck stops, shopping malls, and airports. Taco Bell began co-branding with KFC in 1995, when the first such co-brand opened in Clayton, North Carolina. The chain has since co-branded with Pizza Hut and Long John Silver's as well. In 1997, PepsiCo experimented with a new...
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...Taco Bell Strategy: Martin launched what he called the "four-by-four strategy," a bold plan that meant increasing the number of achieving companywide sales of $4 billion by the end of 1991. To accomplish this there had to be a key change in corporate thinking. The company had to understand it was not competing with other Mexican restaurants, but rather fast-food in general. This meant going head-to-head with well-established fast-food restaurants like McDonalds. To accomplish this, the mindset and capabilities of the company had to be changed. 1983 – 1988: The Company set about modernizing the company’s physical units. This included remodeling existing restaurants, increasing seating capacity, and adding drive-through windows. New signs were installed with an updated company logo and employees were outfitted with more contemporary uniforms. In addition the company experienced a 23% increase in growth by expanding into new regions in the Midwest, Southeast and Northeast. New electronic Point of Sales systems were added enabling a more efficient ordering system within the restaurant as well as allowing the company to track sales, product mix and inventory. New menu items were also introduced which allowed for more choices for the customer. 1988 – 1991: Strategy shifted to customer value (lower prices while preserving quality). Cost reduction was the focus which required a radical redefinition of the business. K-Minus was implemented where processes were transferred to corporate...
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...microenvironment refers to the internal environment of the company such as consumer/customer, Supplier, competitors, the media (public) and in the microenvironment have the internal environment that is men, money, machinery, materials and minute. The micro environmental factors that Yum! Brands, Inc needs to consider before attempting to open up Taco Bell stores in the Malaysia markets are the supplier, customer, competitors, the media (public) and the internal environment of the Taco Bell that is men or employees, money, machinery, materials and minute . To open up the Taco Bell in Malaysia market, Yum! Brands must consider with the suppliers in micro environment. Yum! Brands must make sure that Taco Bell in Malaysia market have the supplier that can supplies all the raw materials to prepare the Taco Bell’s product and other goods such as packaging material in the Malaysia market. Yum! Brands must to identify all the suppliers in Malaysia that can supply the goods to them and deal business with them for example Ayamas Food Corporation and Ramly Mokni Sdn Bhd can supply the meat to the Taco Bell restaurant. Other than that Taco Bell must ensure that the suppliers are not outside from the Malaysia, when the supplier logistic is far so the cost of delivery will be high....
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...For the exclusive use of M. Alshahri, 2015. W14536 TACO BELL: A MEXICAN-INSPIRED RESTAURANT IN INDIA Lubna Nafees, Ashok Bajpai, Akshay Kumar, Anoop Chand, Maryne Ann James, Bonney Luke Thomas, Jayakrishnan B. Nair, Kunal Hazari and Garima Konda wrote this case solely to provide material for class discussion. The authors do not intend to illustrate either effective or ineffective handling of a managerial situation. The authors may have disguised certain names and other identifying information to protect confidentiality. This publication may not be transmitted, photocopied, digitized or otherwise reproduced in any form or by any means without the permission of the copyright holder. Reproduction of this material is not covered under authorization by any reproduction rights organization. To order copies or request permission to reproduce materials, contact Ivey Publishing, Ivey Business School, Western University, London, Ontario, Canada, N6G 0N1; (t) 519.661.3208; (e) cases@ivey.ca; www.iveycases.com. Copyright © 2014, Richard Ivey School of Business Foundation Version: 2014-10-29 With four outlets of Taco Bell opened in Bangalore by December 2013, Niren Chaudhary, managing director of Yum! Restaurants India, felt eager to expand its market offerings. He pulled out the morning newspaper and impatiently ruffled through the pages until he reached the business section. He paused briefly, folded the paper and leaned forward to read better. Focusing his attention...
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...| | |Wrench LLC v. Taco Bell Corp. | |Case 9.1: Implied-in-Fact Contract | | | | | | | |Dominica Smith | |GM597-Business Law | |Week 6 Course Project: Case Analysis | |February 12, 2012 | | ...
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...Confidential Memorandum Date: Friday September 15, 2000 To: Ms. Laurie Gannon, Public Relations Director of Taco Bell Corporation Copy: Taco Bell Corporation Senior Executives and Legal Dept. From: Dean Hegwood, V.P. Risk Management Subject: Unfavorable Media Exposure within 48 hours 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 Kraft Foods, Inc. as containing a genetically modified corn ingredient unapproved for human consumption. The substance is known as StarLink and is a product of Aventis. Background * On August 1, 1996, Taco Bell and Kraft Foods, Inc. entered into a licensing agreement for Kraft Foods to manufacture, distribute, and sell Taco Bell branded taco shells in the retail grocery market. * In August 1998, the EPA granted Aventis registration of protein “Cry9c” known as StarLink as a plant pesticide. * In August 1998, the EPA granted Aventis approval to use StarLink only for commercial use as animal feed. Precautions must be in place to ensure prevention of StarLink from entering the human food supply. * In April 1999, the EPA denied...
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...Taco Bell in Japan (Round Two Japan, will this time be a Fiesta or Siesta?) By Phillip Smith As a child, growing up on the West Coast of America, Taco Bell, was as common as McDonalds, with locations in every neighborhood. Its classic chicken quesadilla and bean burrito were staples of my college diet and I could not imagine a fast-food landscape without the spicy taco-sauce. Although, since moving to Japan in 2005, I’ve had to settle for eating Taco Bell only when traveling outside of Japan. That being said, every other major US fast-food chain seems to be serving its notable favorites in the land of the Rising Sun. For example, McDonalds operates over 3,100 units (Inagaki, 2015), Kentucky Fried Chicken has 1165 locations (Yum!’s, 2015) and Starbucks has 1117 (Loxcel, 2015); but where is Taco Bell? On 21 April, 2015, the multinational fast-food chain answered back with its launch into the Japan market with a new location in Shibuya, Tokyo. This is not Taco Bell’s first launch in Japan. Back in the late 1980’s it opened stores in two markets, Tokyo and Nagoya (Matayoshi, 2015). A few years later in the early 1990s, they closed all the Japan operations, abandoning the country. Will the second attempt be different? How will marketing play a role in its success? Did they invest in market research to gain insight in the lay of the land? How will its competitive environment contrast its first attempt to penetrate the Japan market? What type of competitive strategies...
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...vision Statement We are here for all of your Taco needs! Whether you are craving mouth-watering brisket tacos or looking for a breakfast taco to start your day, we have it all! Come visit one of our locations in: (Very product focused) Examples of Restaurant mission statements (We should ask the manager of the Denton location for her opinion) * We are committed to using the finest ingredients in our recipes. No food leaves our kitchen that we ourselves would not eat. Tomasso's Pizza & Subs * To provide an exceptional dining experience that satisfies our guests' grown-up tastes by being "" Cut-Above"" in everything we do. Aryb’s * To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve. * Our restaurants feature generous portions of freshly prepared Mexican food at an exceptional value. Infused with a festive Mexican theme, the interior and patio dining areas are a great place to relax with friends and family. Each day, Taco Cabana kitchensprepare by hand homemade tortillas...
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