TACO BELL
... This is the Question John Martin, CEO of taco bell made when he joined Taco Bell 1983. By not understanding this concept of their business Taco Bell needed to re-establish themselves within the industry to gain market share. ... The problems that Taco Bell faced which didn’t allow them to compete with its competitors was that their production of labor was intensive, they used low levels of technology, had no drive through windows, the food assembly line in the kitchen lay parallel, orders were placed in a manual plastic board, had a lot of operational paperwork and work crew turnover rate of 220%. ... Taco Bell then created the “Kitchen minus” making the restaurant kitchen a heating and assembly unit. ... This process allowed Taco bell to change the configuration of its restaurants to 30% kitchen and 70% customer service.