Taco Bell’s Innovation Kitchen, the Front Line in the Stunt-Food Wars | The New Yorker
How did the chain outdo Burger King’s Bacon Sundae, Pizza Hut’s hot-dog-stuffed crust, Cinnabon’s Pizzabon, and KFC’s fried-chicken-flavored nail polish?
Save this story Save this story Lois Carson always wanted to find a new way to fold a tortilla. “Life’s like an experiment to me,” she said. For twenty-three years, when she worked for Taco Bell as a product developer, she thought and thought about how a tortilla might be wrapped around taco fillings in the shape of a hexagon. She wanted people to be able to pick up the stuffed tortilla with one hand, even while driving, without it falling apart. “It was just something that came into my mind,” she said, seated in a booth at a Taco Bell in Orange County, California. Carson is seventy-three and
Explore this link on the map →related reading
- Review: Taco Bell’s New Giant Cheez-It Tostada Is Better Than a Gimmick | Eatereater.com
- The Unlikely Rise of the French Tacos | The New Yorkernewyorker.com
- The Brief and Magical History of Fast-Food Buffets | Eatereater.com
- The Art of Scaling Tasteevery.to
- Review of The Idea Factory: Bell Labs and the Great Age of American Innovation | by Javier Escribano | Mediummedium.com
- At Kernel, Chipotle’s Steve Ells Is Trying to Solve Lunchgrubstreet.com
- Hamburger - Wikipediaen.wikipedia.org
- The Ketchup Conundrum | The New Yorkernewyorker.com
- ThisBowl Will Change Your Life, if You Let It.interviewmagazine.com
- I Found It: The Best Free Restaurant Bread in America - The Atlantictheatlantic.com
- My 14-Hour Search for the End of TGI Friday's Endless Appetizersgawkerarchives.com
- They Hacked McDonald’s Ice Cream Machines—and Started a Cold War | WIREDwired.com