Nic R
Google
I ordered a vegetarian mexican pizza. I went in the evening. The manager on duty seemed completely overwhelmed, as she was sighing and getting discombobulated over simplistic requests. I just wanted the tacos fresco style with beans, instead of beef, and it became a big, long discussion about how she was going to ring it up. And I told her, "as long as it has tomatoes and no sour cream and no cheese, we're fine." I even clarified if she heard me order a vegetarian Mexican pizza, no cheese. She responded with a sigh and with an annoyed tone said " well I rang it up as vegetarian." I was a little concerned because of how upsetting this order was for her. So when I got to the window and she went to hand me the bag, I asked her again to make sure that there was no meat cheese or sour cream on any of my food and then she repeated to me that she rang it up as a vegetarian Mexican Pizza, so there wouldn't be any meat. I have been going to Taco Bell for the duration of my meatless diet, which has been 10 years now. Typically, there is not this much back and forth or disregard. She handed me the bag and I smelled the meat right away. So I pulled off to the side, and I checked my food and lo and behold, the "vegetarian" Mexican Pizza was not vegetarian. So I parked and I came inside and she rolled her eyes and said "what's wrong with it?" Without speaking, I opened the box and I showed her the meat in my food, which luckily I did not eat. That's when I noticed that there were obviously very young and inexperienced people making the food while the manager was on the drive through. As a restaurant owner and operator for over 10 years, I can tell you right away that the problem is that the manager doesn't know the default recipes, and she doesn't audit her food prep line for correctness. She immediately needs a menu test and then she needs to be the one wrapping up the food as it's done so that she can visually see that it is correct, and she needs to match it visually with each ticket so that when she hands it off to the person on drive through, she tells them exactly what it is, with modifiers. Until this place gets systems and procedures in place and a manager that doesn't have an attitude when there's obviously a problem, this store will lose money. I went around fixing locations that were failing in the restaurant franchise that I worked at and those were the main factors that could be changed immediately to make a huge difference in the success of a business.