In 2010, Taco Bellcompleted the rollout of its new Grill-to-Order kitchens by installing water and energy-saving grills that conserve 300 million galons of water and 200 million kilowatt hours of electricity each year. This “green”-inspired cooking method also saves the company’s 5,800 restaurants $17 million per year.Effective operations management have resulted in productivity increase that support Taco Bell’s low-cost strategy. Taco Bell is now the fast-food low-cost leader with a 58% share of the Mexican fast-food market.
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