Taco Bell

Hold the Bread

The quick-service industry isn’t quite what it used to be. Gone are the days when a simple roll or slices of white bread sufficed as carriers for a burger or sandwich.

These days, with innovation required in an increasingly competitive field, sandwich carriers ranging from doughnuts and lettuce to ramen noodles and fried chicken are combining creativity with novelty to develop tasty twists on tradition.

The Art of Food Photography

They say a picture paints a thousand words. But it can also tempt the appetites of millions of hungry customers, which is why quick-serve restaurants spend a great deal of time, money, and effort to ensure their menuboards and promotional materials have images that resonate with their customers.

When it comes to choosing photos to represent a brand on a menuboard, one of the most important elements is to have pictures that display the food’s authenticity, experts say.

Three Happy Cows Primed for Growth with Taco Bell

Three Happy Cows got its humble start as a drinkable yogurt operation in Dallas, but as Taco Bell’s first Greek yogurt supplier, the boutique brand is making its foray into quick-service dining with a bang. Should the Mexican-inspired chain’s test of its new Greek yogurt parfait, which is part of the Power Breakfast platform, perform well, Three Happy Cows could see its vanilla bean Greek yogurt available in more than 5,700 quick-serve restaurants across the U.S.

Taco Bell Expands Breakfast with New Grilled Burritos

In just over three months, Taco Bell’s breakfast has become the most talked about launch in the company’s 52 year history and is the second most successful product launch, right behind the Doritos Locos Tacos platform.

On Thursday, July 17, Taco Bell expanded its breakfast burrito lineup and morning value offerings with new Grilled Breakfast Burritos.

Taco Bell Places Focus on Protein

Cantina Power Steak Burrito Taco Bell

Taco Bell’s latest menu revamp has the Mexican-inspired chain poised to attract more health-conscious consumers. President and CEO Brian Niccol joined Missy Nelson, the brand’s nutrition and product developer, in announcing the national rollout of the Cantina Power Menu during a press conference call Thursday, July 10.

The Cantina Power Menu will replace the current Cantina Bell Menu, which was rolled out in 2012 to offer diners a more fast-casual experience. The new iteration doubles down on protein.

Taco Bell Amps Up Cantina Menu, Tests Greek Yogurt

Cantina Power Grilled Chicken Bowl Taco Bell

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 Taco to Debut in Canada

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.”

Breaking Out of the Mold

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.

The Alternative to New Products

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.

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