Hwang等人(2010)对Taco Bell提出了另一个有趣的观点。在他研究的引言中，他指出，大多数服务组织最终都是基于战略视角做出能力决策的。该观点认为，在组织确保稳定服务质量的地方，“服务级别通常指定为平均稳定状态等待时间，或者指定为给定的等待时间分布百分比(例如95%)。许多连锁餐厅和快餐行业的直营店都将等候时间标准作为明确的竞争优势宣传。例如，Dominos提供免费披萨，如果交货超过30分钟后，下订单”(Hwang et al .， 2010, p.465)。类似地，Black Angus等其他餐厅也提供免费午餐，他们无法在10分钟内完成订单交付。另一方面，像Taco Bell这样的组织也在制定一种策略，他们试图将系统成本降到最低，以便为客户提供好处，但不会降低质量。因此，这将意味着塔可钟更专注于将劳动力成本降至最低，并确保他们的劳动力被最优地分配到工作任务中。正如案例研究所示，每位员工都接受了良好的创新和节能设备培训，他们还使用了确保一致性的测量钢包。因此，就案例研究而言，它们是基于零售空间进行优化配置的。这个观点很有趣，因为它表明，与Black Angus等其他外卖研究餐厅不同，Taco bell的目标不是纠正一个运营问题或错误，而是从战略上试图完全避免错误。
Weng (2016) argues that creativity and sustainability are required for industries. In current times, different stakeholders of an industry aging from supplier, owner, investors, employee and customer have raised concerns on how sustainable an industry is. Different measures of sustainability from energy expenditure to eco damage are brought into context of discussions. The energy saving practices of Taco bell that it follows in order to reduce energy costs and consequentially improve on costs of product to the consumer also has the additional impact of being a very sustainable measure in the long run. Weng (2016) discusses some of the more current research discussions on how to incorporate sustainability creatively in organizations. The author claims that most of the sustainability practices end up deviating from its original intended meaning because there is a profit agenda in the background. According to the Taco Bell case scenario, there is a profit agenda indeed in the background as energy saving helps to improve customers’ connections, however, Taco Bell can make use of their existing energy saving initiative as a way to increase awareness for other restaurants, too. They can take the chance to train employees to conserve energy even more and this could help with company streamline operational efficiency through sustainability initiatives.
Chen et al (2015) presents what demand uncertainty issues exist in the tourism and hospitality industry. The restaurant industry being a part of the tourism and hospitality industry, it could be said that similar issues also exist here. In the context of uncertainty in demand for a product, the restaurant industry could be caught unprepared. They can face shortage of employees needed to meet the customer demands. They might fail to meet the demand within proper time. In such context, operational management and efficiency could be hampered. In having well streamlined processes and equipment, the restaurant will be able to handle much of the strain introduced by these issues. Even in uncertainty of demand, Taco Bell would be able to provide consistent services and products. Despite the fluctuations in demand, every product served would still carry the same quality in terms of the consistency attribute. As Pan et al (2007) argues, optimization even in the context of uncertainty could be possible if the organization is prepared.
Hwang et al (2010) presents another interesting perspective on Taco Bell. In the introduction paragraph of his research he states that most service organizations end up making capacity decisions based on strategic perspectives. The perspective is that where an organization ensures a steady quality of service, “service level is usually specified as the average steady state waiting time or as a given (e.g. 95%) percentile of the waiting time distribution. Many restaurants chains and fast food industries outlets that waiting time standards as an explicitly advertised competitive edge. For example, Dominos offers free pizza if the delivery is more than 30 minutes after placing the order” (Hwang et al, 2010, p.465). Similarly, other restaurants such as Black Angus also offer free lunch where they are not able to meet order delivery within a time period of 10 minutes. On the other hand, organizations such as Taco Bell work on a strategy where they would attempt to minimize the system costs as well in order to provide benefit to the customer but without decreasing quality. So this would mean that Taco Bell focused more on minimizing their labour costs and ensuring that their labour is optimally allocated to job tasks. As the case study shows, each of the employees is well trained in the innovative and energy saving equipment and they also make use of the measuring ladles that assures consistency. They are hence optimally allocated based on retail space as far as the case study goes. This perspective is interesting, as it shows Taco bell unlike other delivery study restaurants such as Black Angus does not aim at correcting an operational issue or error after it is done, but strategically tries to avoid the error altogether.