Taco Bell Case Study

Traditionally, Taco Bell, like other quick service restaurants (QSR) have been run by servers taking orders at a counter from customers, while employees in the kitchen prepare the food. Growing challenges, including staff shortages, rising operational costs, and changing customer expectations – specifically around the option of contactless service post-COVID – led the chain to look for an alternative. Other QSR within the RBAU cohort have seen great success in self-serve kiosks.

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