Q: Why is having a clear purpose and principles important to brand building?
In February, Taco Bell made the long-awaited announcement that it would soon launch the Cool Ranch Doritos Locos Taco, a follow-up to 2012’s fanfare-inducing and record-shattering Doritos Locos Taco.
But it didn’t break the news through a press release or company statement. Instead, its nearly 10 million Facebook fans and close to 400,000 Twitter followers were privy to the information before any media outlet or competitor got their hands on it.
Taco Bell is taking the steps to offer relevant meal options for its customers and will start by rolling out two new product offerings in test: the Power Protein Menu and zero-calorie beverages.
The Power Protein Menu and new beverages will be tested in Dayton, Ohio, starting July 25, 2013.
The Power Protein Menu contains items offering more than 20 grams of protein and less than 450 calories.
Ray White has a problem. The chief foodie and head of product development for Southern California–based Veggie Grill wants to put bacon on his menu.
To the average quick-service operator, this doesn’t seem like a problem at all. But consider that Veggie Grill is an all-vegan concept offering 100 percent plant-based food. If White wants to put bacon on the menu, it has to be made of meat substitutes like tofu, seitan, or tempeh. Consider, too, that White wants the product to have the same flavor and textural profiles as regular bacon.
The Taco Bell Foundation for Teens, together with Get Schooled, invites teens to take part in a one-of-a-kind project, “Yearbook Time! Upload Yourself Into Times Square Using Instagram.”
To participate, students are asked to make the Graduate for Mas promise to graduate high school, then upload their Instagram photo to www.graduateformas.com by June 10.
The Taco Bell Foundation for Teens, in partnership with Get Schooled, announced the launch of Graduate for Mas, a program challenging teens to make a personal commitment to graduate high school.
Actor and philanthropist Mark Wahlberg, who did not finish high school himself, also announced his support of the program.
It may seem like a lofty goal, but Taco Bell is dead set on not only redefining value at the quick-service level, but also delivering it to consumers in a variety of ways.
Specifically, the brand is focusing on four key areas: the low- and high-price end of the menu, new menus and promotions, and limited-time offers, said Chris Brandt, vice president of brand marketing, in a press call on Thursday.
Small portions are very big these days.
Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner—they are eating less at those times, opting instead to have five or more smaller meals a day.
An independent panel of foodservice operators from the across the industry has selected the finalists for the 2013 Operator Innovations Awards. Three finalists in each of five categories—Food Safety, Health and Nutrition, Menu Development, Sustainability, and Technology—will be brought to Chicago for the 2013 National Restaurant Association Restaurant, Hotel-Motel Show this May. The winners in each category, as well as an Innovator of the Year selected from all finalists, will be announced live in Chicago during the Destination: Celebration gala on May 18.
HyperActive Technologies, a technology company for the restaurant industry, is now approved by Taco Bell to provide the HyperView PE order confirmation display (OCD).
HyperView PE harnesses the innovation of Power over Ethernet and is powered by a single CAT5e cable, saving operators money by reducing or eliminating electrical installation costs. It also extends the lifetime of the OCD by eliminating common breakpoints in the unit.