Taco Bell: How Do We Know It’s Safe to Eat?

Abstract

On November 30, 2006, Taco Bell closed one of its restaurants in South Plainfield, New Jersey, in response to nine individuals who allegedly contracted the potentially deadly E. coli bacteria from the Taco Bell restaurant. As time went on, more and more cases of E. coli related to Taco Bell were unveiled. Taco Bell continued to lose revenue as consumer confidence in its food quality and safety was significantly affected as a result of the E. coli outbreak. Ultimately, the source of the E. coli was linked to Taco Bell’s lettuce and was determined to be infected with the bacteria prior to its distribution to Taco Bell’s some 5,800 restaurants nationwide. Thus, the crux of the business problem is imbedded within Taco Bell’s supply chain. Now Taco Bell must deal with restoring its image, rebuilding trust with its consumers, and preventing future outbreaks.