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Taco Bell Pre-90s Was Good - Do You Notice the Difference Now?

There was a lot going on in the 90s at Taco Bell.

The value proposition John Martin created was unsustainable. Profitability/sales were eroding as all the other players joined the bandwagon.The program to change the food was called K-minus. Martin refers to it in this 1989 article (also note his points of distribution, he later changed this to points of access and the number to 200,000 which counting the grocery line he may not be to far off the mark):

http://articles.latimes.com/1989-11-0...

I twice stole someone's homework ( 2003 looks like it was written from the company's implementation plan/ the 2010 looks nicer

)

2003 stolen homework
http://www.uwosh.edu/faculty_staff/wr...

2010 stolen homework
http://www.scribd.com/doc/44958624/Ta...

The work ethic/sanitary diligence of 16-18 yr olds was being questioned. There is a classic "20/20" episode involving flies in Wendy's buffet, cigarette-smoking power machinery-using under-aged girl at Pizza Hut, and food being cooked off the floor at I can't remember where.In early 90s you had a Hepatitis outbreak at a VA Beach area Taco Bell and the 1993 Jack In the Box outbreak was probably the "I told you so moment". You could see the momentum to go to standardized offsite facilities (TB forgot the BIG "what if" these facilities were not sanitary).

Also playing into this was the Coke-Pepsi war. Pepsico's restaurant division (Pizza Hut, KFC and Pizza Hut) was a cash cow but profit margins looked slim versus Pepsi and Frito Lay. I think Pepsi made the strategic decision to ditch the restaurants in the late 80s/early 90s and that's when crazy became the new norm.

There was a move to make the financials of the restaurants look better for a possible sale. A troop of feces-throwing monkeys would have been hard put to beat the crap tossed out of Irvine and Purchase during 1990-1996. Team managed units (limited or one manager per store, stolen from Hot N Now), constant discounting/promos to drive top line sales, and increasing spans of control at middle management until there was no above store leader checking the stores. TB moved from majority-owned company stores to about 25% in a hurry. Some franchisees struggling with 6 stores overnight owned 50. This ended with the restaurants purchasing their freedom from Pepsi for 4.5 billion in 1996/7 and the creation of YUM Brands.

The simple answer to the question is the food is no longer freshly prepared. Sadly, there are very few chains that do.

Feb 12, 2015
Iwillbeyoureatertonite in Chains

Taco Bell Pre-90s Was Good - Do You Notice the Difference Now?

There was a lot going on in the 90s at Taco Bell.

The value proposition John Martin created was unsustainable. Profitability/sales were eroding as all the other players joined the bandwagon.The program to change the food was called K-minus. Martin refers to it in this 1989 article (also note his points of distribution, he later changed this to points of access and the number to 200,000 which counting the grocery line he may not be to far off the mark):

http://articles.latimes.com/1989-11-0...

I twice stole someone's homework ( 2003 looks like it was written from the company's implementation plan/ the 2010 looks nicer

)

2003 stolen homework
http://www.uwosh.edu/faculty_staff/wr...

2010 stolen homework
http://www.scribd.com/doc/44958624/Ta...

The work ethic/sanitary diligence of 16-18 yr olds was being questioned. There is a classic "20/20" episode involving flies in Wendy's buffet, cigarette-smoking power machinery-using under-aged girl at Pizza Hut, and food being cooked off the floor at I can't remember where.In early 90s you had a Hepatitis outbreak at a VA Beach area Taco Bell and the 1993 Jack In the Box outbreak was probably the "I told you so moment". You could see the momentum to go to standardized offsite facilities (TB forgot the BIG "what if" these facilities were not sanitary).

Also playing into this was the Coke-Pepsi war. Pepsico's restaurant division (Pizza Hut, KFC and Pizza Hut) was a cash cow but profit margins looked slim versus Pepsi and Frito Lay. I think Pepsi made the strategic decision to ditch the restaurants in the late 80s/early 90s and that's when crazy became the new norm.

There was a move to make the financials of the restaurants look better for a possible sale. A troop of feces-throwing monkeys would have been hard put to beat the crap tossed out of Irvine and Purchase during 1990-1996. Team managed units (limited or one manager per store, stolen from Hot N Now), constant discounting/promos to drive top line sales, and increasing spans of control at middle management until there was no above store leader checking the stores. TB moved from majority-owned company stores to about 25% in a hurry. Some franchisees struggling with 6 stores overnight owned 50. This ended with the restaurants purchasing their freedom from Pepsi for 4.5 billion in 1996/7 and the creation of YUM Brands.

The simple answer to the question is the food is no longer freshly prepared. There are very few chains that do.

Feb 12, 2015
Iwillbeyoureatertonite in Chains

Visit to Breaux Bridge, LA Labor Day Weekend (4days) - Recommendations

AFTER ACTION REPORT!!!

Ahh well...the best laid plans of mice and men...damn you Tropical Storm Lee.

Needless to say it rained and rained and rained. Most restaurants were closed.

Went to Cafe Des Amis on Saturday morning to find no band but lots of rain and a refreshing Bloody Mary. I was intrigued by the Orielle de Cochon (Boudin stuffed, thinly fried dough, shaped liked pigs' ears with powdered sugar) and it was good for an 9 am drinking appetizer. My brother-in-law (BIL) and I split two omelets; one tasso and one boudin. Liked the tasso, boudin OK. Was eating with nine other people with the geo-demographics of Maine, New York, Maryland and North Carolina. North Carolinans were down with the grits and white gravy; everybody else not so much. Maine, NY and MD even ordered toast. Paddled around the corner to Fly's Coffee House - no jam session! Went home.

I was staying with my sister and BIL (Thibodaux-born and raised) on the Bayou Teche along with 11 other family members trying to reunion. The Teche was rising and potentially endangered the small chicken coop their daughter sold fresh eggs from. The rescue attempt reminded me of Carter's 1979 Iranian Hostage rescue operation. A small pick-up truck incident involving fire ant bites to sensitive parts of my body and we retreated. The chickens must fend for themselves. Plans were altered to include meals at home.

BIL and I decided to escape the house/reunion each day by going on a grocery/boudin run. So in no specific order here we go:

Bayou Boudin & Cracklin - closed, not to weather but I think vacation

Babineaux's Slaughterhouse - someone had mentioned "creepy" customer service in this thread; I had seen Texas Chainsaw Massacre so I was ready and not suprised. Got 2 links of white and a link of the rouge. My mom said it reminded of Irish blood sausage; I was OK with it. BIL actually had deer butchered here so he was happy. Blood sausage is legal as long as it is made on the same premise as the slaughtering. Owner said he had no Soylent Green, I was disappointed.

Poche's Market - got 2 links and cracklin. Liked these the best. Had some kick but seemed "fresh" with crunchy green onions. These never made it home for the group samplin.

Don's Specialty Meats (Carencro) - BIL loved this since he had been trying to find it since he moved here - in between exits on a side road. Got 2 links and cracklin. Good stuff not too much kick. Missed the Saturday pork chop sandwiches - too late damn. Still on my list. Bought wonderful fresh ribeyes here.

Johnson's Boucaniere - Down the street from the cathedral, we got there too late for a normal Parrain Special (out of boudin balls) but they agreed to make the sandwiches with boudin links smooshed from the casings. Awesome!!

The Best Stop - By far had the best selection of meats. I really wanted to get the Stuffed Beef Tongue for my Mom, but we already had way too much food. Got 2 links and cracklin. Also purchased 2 smoked links ( I believed these would travel well).

Mulate's - Never made it; band bailed

Thanks for everyone's suggestions, sorry not much restaurant to report.

PS - You will be given a full body cavity search at the Lafayette airport if you try to carry-on 2 links of smoked boudin from Best Stop.

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Cochon
930 Tchoupitoulas St., New Orleans, LA 70130

Visit to Breaux Bridge, LA Labor Day Weekend (4days) - Recommendations

Willing to drive an 1.5 hour in any direction (no to NO) from Breaux Bridge. Already have La Poussière, and Café des Amis Cajun Restaurant on the agenda. Anything goes for me, would love to hear suggestions.

Are Robinhood Free Meetinghouse (Georgetown,ME) Theme Nights still good?

Thanks to you both, that was the vibe I was getting.

My mom has a little German heritage so I was thinking Richard's in Brunswick. I heard Troy had moved to the Stone Inn so maybe that will be my plan B.

Are Robinhood Free Meetinghouse (Georgetown,ME) Theme Nights still good?

The past few yearsI've taken my mom to the Thursday theme night during the offseason when I am visiting. I have seen several reviews from this past summer season and there seems to be a general downward trend to most. Is it still worth the drive from Portland?

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Robinhood Free Meetinghouse
210 Robinhood Rd, Georgetown, ME 04548