In a recent interview with Nation’s Restaurant News, Taco Bell CEO Brian Niccol shared some news of the millennial-focused innovations that are currently underway.
In addition to menu items like the Biscuit Taco (a biscuit folded in the shape of a taco and filled with breakfast items) and something called the Chickenstar (flour tortilla filled with marinated crispy chicken, breaded in tortilla chips) — both of which will be available on Thursday, March 26 (the former nationwide, the latter for a limited time, and only at participating locations) — the company is also working on an upcoming delivery service, as well as an expansion of its catering abilities.
The call for delivery, Niccol said, is the top consumer request, and the company knows it.
“We have to make sure we can give them an experience that’s consistent with Taco Bell, and that’s what we’re working through,” said Niccol. “We have to figure it out, and I can tell you right now we don’t have it figured out.”
What’s more, Taco Bell, like so many other fast-casual brands looking to keep with consumer demands, is reportedly working on a switch to meat without antibiotics or hormones (“we’re looking into it”), and is about to open a number of units in shipping containers and smaller settings in general, for “a smaller footprint designed for urban locations.”