Big flavor and high protein come together to create a Power Platform at Taco Bell, launching nationally on Thursday, July 17. This new platform was created to reflect the evolving lifestyles and dietary needs of consumers looking for great tasting options that are high in protein.
Taco Bell Cool Ranch Doritos Locos Tacos (DLT) will debut in Canada on July 7. The new Doritos Locos Taco is made with seasoned beef, lettuce, and Cheddar cheese in a shell made from Cool Ranch Doritos tortilla chips.
“Ever since Taco Bell Canada introduced the Nacho Cheese Doritos Locos Tacos flavor to Canada last summer, Taco Bell fans have been waiting impatiently for their chance to try Cool Ranch,” says Veronica Castillo, marketing manager for Taco Bell Canada. “Hopefully our fans will agree that the taste of Cool Ranch DLT is worth waiting for.”
Restaurant brands are turning to daypart expansion as they seek new growth channels, with many operators zeroing in on breakfast, the fastest growing daypart, according to The NPD Group. But with all of the opportunities a new daypart offers, it also brings with it operational challenges like added equipment and staffing.
When Taco Bell debuted its breakfast menu on March 27, igniting a competition with McDonald’s in what has been dubbed the “breakfast wars” by mainstream media, the brand’s executives believed it was the right time for the expansion.
Q: We're committed to offering a streamlined menu, so we don't want to introduce a bunch of new products. What other options do we have for creating news to promote our business?
A: Great question, especially in light of recent reports that suggest the quick-serve category has become so saturated with new products that brands are reaching the point of diminishing returns.
The nutritional value of limited-service restaurant food has been the topic of debate among consumers, critics, and operators for some time. Growing concerns over Americans’ high obesity levels have only heightened the debate, leading some observers to encourage increased governmental regulation of food, others to urge more focus on informed, unforced choice.
Much of the talk has been about calories, because consuming too many of those without accompanying exercise results in additional pounds.
Taco Bell Corp., a division of Yum! Brands Inc., announced that Brian Niccol will be promoted to chief executive officer on January 1, 2015. Niccol, 40, who currently serves as president of Taco Bell U.S., will become the brand’s next CEO as current Taco Bell CEO Greg Creed will become CEO of Yum! Brands Inc. effective the same date.
Taco Bell unveiled its new Spicy Chicken Cool Ranch Doritos Locos Taco (DLT). The new taco features Taco Bell’s spicy shredded chicken on the inside of the popular Cool Ranch Doritos taco shell. The Spicy Chicken Cool Ranch DLT is the fourth offering within the brand’s most successful product platform ever, with more than 825 million sold since March 2012.
Taco Bell introduced the 2014 Feed The Beat (FTB) lineup, which includes 100 up-and-coming artists such as Big Data, Panama Wedding, Charli XCX, Chromeo, HOLYCHILD, and The Pains Of Being Pure At Heart. Due to growing interest in FTB, Taco Bell has decided to double the program this year and will introduce a second lineup of 100 artists later this year. FTB provides these artists $500 in Taco Bell gift cards to help fuel the bands on tour as well as boost exposure for them in a number of ways.
Fast casual has dominated foodservice success stories in recent years, with the category sporting an 11 percent sales hike in 2013, according to Technomic. That success has inspired several traditional quick-service brands to jump on the fast-casual bandwagon with wholly new sister brands, the latest example being Taco Bell with its new U.S. Taco Co. and Urban Taproom brand.
With its edgy “Day of the Dead” theming and upscale fusion menu items, U.S. Taco Co. aims to stand out from both Taco Bell as well as other fast-casual operators.
Following the launch of Taco Bell Breakfast, the brand is at it again, reminding America that the next generation of breakfast is here and here to stay.