Vijay Palkhiwala
Google
This is an interesting place. I order ahead every time I come here, and without fail, even when my order is marked as "ready for pickup", it has never been made at that time. No other Taco Bell that I've been to in New Jersey, Florida, Pennsylvania, Delaware, or South Carolina has had this operating model where they mark orders as ready before being completed. In addition, when I approached the counter this evening after standing in the lobby area for 20 minutes waiting to be served, I was told that my order would be an additional 20 minutes delayed, as their policy states that all orders will not be made until the owner of the order checks in at the counter, and this includes DoorDash/UberEats/etc. I placed my order an hour ago now, and I'm still waiting for this order to come out of the kitchen.
There is another problem here - the security guard. I understand the need for a security guard at an urban fast food restaurant with this level of foot traffic. The way the security guard conducts himself, though, is contrary to any other security guard I've seen. He proudly wears a pin on the front and back of his two bulletproof vests, depicting a blacked out version of the Israeli flag. I'm surprised that Taco Bell corporate allows displays of political opinion on their security guards, and it makes me feel quite unsafe, given that I come from a south Asian/Arab descent.
The lobby is swarmed with doordash drivers every time I come here, to the point that there's no floor space to actually talk to someone at the register and pay cash for a transaction. Right now, as I'm sitting and waiting for my order, there's about 30 delivery drivers in the lobby, none of which are being served. There is a very large sign that points to the right side of the counter, whereby once you walk around the corner, there is a rack that's labeled for mobile and delivery pickup. That rack is empty, has never been filled, and instead all orders are being held behind the counter, causing further delays in getting the delivery drivers out the door and clearing space for actual customers.
As I sit here and watch the kitchen, I can't help but notice that the staff are spending almost as much time chatting and walking around as they are spending making people's orders. It's definitely not an efficient operation, and I struggle to envision why the management have retained staff that do this.
I'm still sitting off to the side, an hour and a quarter after I ordered, waiting for my order. I run a small group for special needs students on my campus, and at this point, I've missed the entire meeting waiting for these tacos, which were supposed to be for those students.