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| Topic: |
Book Reports
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| Number of pages / Number of words: |
4 / 865 |
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What customers really wanted was good fast food in a clean environment at an affordable price. Taco Bell wanted to meet customer's expectations through the transformation. They launched the project K-MINUS to take the kitchen out of the restaurant. The company was cooking all the food outside the restaurant so that the food only needed to be heated at the restaurant when served...
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One of the main benefits was eliminating 15 hours of work per day for the associates in the restaurants. It enabled Taco Bell to save $7 million dollars a year and this savings results in the improved quality, morale, decreased injuries and increased focus on the costumers. After the transformation the average Taco Bell restaurant dedicated 70% of its floor space to customer area and only 30% to kitchen area...
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