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Chapter 6 Solutions to Activities
Zooming In: Applying Your Skills at Taco Bell
Revised Memo
Date: Current
To: Taco Bell, Executive Council
From: Erin Jackson, Culinary Product Manager
Subject: Fast-Food Trends and Menu Options
As you requested, I am submitting the following ideas based on my observation and
research about eating trends in fast-food restaurants. Below is a rough outline of possible
concepts to upgrade Taco Bell’s menu. This memo summarizes the findings to be presented
at our next meeting.
Mexican cuisine is increasingly popular from coast to coast, and in a depressed economy
our restaurants can offer value as well as tasty food. From my first-hand experience gained
as a chef and from current research, I have observed numerous eating trends. Below are
four that are of interest as we rethink the Taco Bell menu.
Current Eating Trends
• Low-fat, healthful choices. With as many as one in five U.S. consumers on a diet, our
menu should reflect low-calorie, healthful options that still taste good.
New Menu Concepts
• Spicy grilled items. Selections might include chicken marinated in lime juice, chipotle-
rubbed ahi tuna served with cranberry-mango salsa, and Volcano Beef Burrito served
with Lava sauce.
• Fresco menu. I suggest that we offer an entire menu of ten or more items that cater to
dieters and health-conscious customers. The Fresco menu might include Crunchy Beef