This type of operations led to a number of management challenges.
This meant that wait time at the cash register was 105 seconds on average, an even slower during peak periods. Nearly all food production was carried out on site: - –foodstuffs were prepared from their raw state food items such as ground beef for tacos were cooked for a period of several hours in vats –guacamole and other sauces were made-up –beans were washed, cleaned and cooked Once these items were ready for sale, they were then assembled in response to a customer order.
In the early 1980’s, Taco Bell was typical of this kind. However, this market dominance may never have come about unless the company had not transformed its operations throughout the 1980’s. Workshop Case Study – Taco Bell Design, Layout & Process Choice “Design for Transformation” In 1999, three out of every four Mexican fast-food meals purchased in the United States were made from one company – Taco Bell.
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