Taco Bell modeled its kitchen after McDonald's assembly-line food system.
The approach divided food preparation into organized stations, allowing employees to assemble menu items quickly and consistently. Rather than having one worker prepare an entire order, different stations handled ingredients and tasks such as heating tortillas, preparing fillings, adding toppings, and packaging meals.
This system helped Taco Bell scale its Mexican-inspired menu across a rapidly growing chain. Founder Glen Bell opened the first Taco Bell in Downey, California, in 1962, and PepsiCo acquired the company in 1978. The chain adapted fast-food production methods to items such as tacos, burritos, and quesadillas.
A common mix-up is assuming that Taco Bell copied McDonald's menu. The connection concerned kitchen organization and workflow, not the food itself. Taco Bell's production-line layout became especially useful because many of its ingredients could be prepared in advance and combined to order.