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This Beloved Fast-Food Taco Restaurant Is Seeing Sales Plummet

No rush hours = tough times for this favorite.

Taco Bell is known for quick, filling, and cheap burritos, nachos, and tacos, of course. There are even lots of ways to order and customize them to your liking (with or without beans, tomatoes, lettuce, nacho cheese, etc.). But because of the coronavirus pandemic, the iconic chain is seeing a decline in same-store sales.

Restaurant Business says Taco Bell generates a lot of revenue from orders during specific hours — breakfast hours and late-night hours. In March, when stay-at-home orders were set in place and the virus flipped the restaurant industry on its head, not many people were venturing out to get food during their peak times. Thus Taco Bell sales fell.

Related: 11 Beloved Menu Items from Taco Bell That Have Vanished Forever

"They were impacted the most," says David Gibbs, the CEO of Yum! Brands, the parent company of Taco Bell. In a call recently to discuss the company's profits, he says the chain had the most ground to make up. However, they are seeing improvements, partly because of the higher totals for each order, amongst other things.

While they weren't as busy, that allowed them to look at ways to switch up the workflow to perform better. Although they recently brought back the Nacho Crunch Double-Stacked Taco, they also took 12 items off the menu. Improving store efficiency with dining rooms closed and a smaller menu shaved 18 seconds off the average drive-thru time during the pandemic, according to Gibbs.

Cutting the Grilled Steak Soft Taco, 7-Layer Burrito, Nachos Supreme, Beefy Fritos Burrito, Spicy Tostada, Triple Layer Nachos, Spicy Potato Soft Taco, Cheesy Fiesta Potatoes, Cheesy Potato Loaded Grillers and Beefy Nacho Loaded Grillers, Mini Skillet Bowl, and Chips and Dips from the menu might not be forever, though. The company said old favorites could return in the future. In the meantime, expect to see new options, like plant-based alternatives.

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Amanda McDonald
Amanda has a master's degree in journalism from Northwestern University and a bachelor's degree in digital journalism from Loyola University Chicago. Read more about Amanda
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