Today, Taco Bell sent out a press release featuring four new restaurant designs that are to debut this summer.
“Building new restaurants is a key component to the overall growth and evolution of Taco Bell,” said Brian Niccol, Chief Executive Officer at Taco Bell Corp. “Great design, Great Food and Great Economics is at the heart of our growth.”
The four designs will make their debut in Orange County, California this summer through existing restaurant remodels, with broader roll-out planned in 2016, including plans to expand in urban locations with the Taco Bell Cantina concept.
- Heritage: Inspired by its culinary roots in Mexican-inspired food with a twist, this style is a modern interpretation of Taco Bell’s original Mission Revival-style characterized by warm white walls with classic materials in the tile and heavy timbers.
- Modern Explorer: This rustic modern style is a refined version of the brand’s Cantina Explorer restaurants and can easily fit into a suburban or rural environment. Inspired by the farms that make our food, this style reinforces Taco Bell’s commitment to the best ingredients, authenticity and transparency of materials and dining preparation.
- California Sol: Inspired by Taco Bell’s California roots and the California lifestyle, this design blurs the lines between indoor and outdoor. It’s a celebration of dining al fresco and embraces a laid-back beachy feel both inside and out.
- Urban Edge: This design represents an eclectic mix of international and street style done the Taco Bell way. This style is inspired by timeless design married with cutting-edge elements of the urban environment.
Taco Bell revealed two of the four restaurant locations adopting the new designs:
• Urban Edge: 303 W. Imperial Highway, Brea
• Heritage: 14042 Red Hill Ave., Tustin
• Modern Explorer: Santa Ana (TBD)
• California Sol: Newport Beach (TBD)
New Outside Design
“While all four restaurant designs each have a different contextual personality, they all share a commonality in expressing Taco Bell’s brand like never before,” stated Marisa Thalberg, Chief Marketing Officer at Taco Bell Corp. “From the open kitchen that showcases our freshly prepared foods to the community tables designed for friends to hang out, each of these formats fosters a modern, unique experience.”
“It’s no longer one size fits all,” stated Deborah Brand, VP of Development and Design at Taco Bell Corp. “Consumers are looking for localized, customized and personalized experiences that reflect the diversity of their communities – the flexibility in bringing these four designs to life gives us just that.”
All local California locations will leverage reclaimed wood from California ports and, where possible, newly built restaurants will incorporate more sustainable landscape features such as solar panel canopies over drive-thrus and reclaimed water for irrigation.