The Most Radical Changes: Taco Bell

K-Minus is one of the most radical changes which initiated at Taco Bell. With “K-Minus” (stands for kitchen-minus), the kitchen function minimized to be only a heating and packaging unit. All cooking processes like chopping, preparing and marinating were prepared in advance at corporate headquarter. Steak, chicken, rice and beans all delivered to the restaurant packed in plastic bags, pre-cooked and ready for heating and serving. Other products, such as chopped lettuce, onions, tortillas, and even sauces also arrived to the restaurant prepared, packaged in plastic bags and ready for use. With these ambitious steps, Taco Bell changed the space of their typical restaurant from a 70% kitchen 30% customer service ratio to 30% kitchen/70% customer