Taco Bell – the world-renowned Mexican-inspired quick service restaurant (QSR) – officially opened its doors to the public in Indonesia on December 18, 2020, with the opening of its branch in Jakarta. This also marks the restaurant’s first flagship location in the Asia Pacific region.
The branch in Indonesia is a franchise with local company PT Fast Food Indonesia, which also operates Taco Bell’s sister brand, Kentucky Fried Chicken (KFC) in the country.
According to Ankush Tuli, Taco Bell’s Asia-Pacific Managing Director, “The country’s strong food culture, adventurous spirit and appetite for trying new things make it an ideal market for Taco Bell.”
Meanwhile, Hendra Yuniarto, PT Fast Food Indonesia’s General Manager of Marketing, said that Taco Bell has many fans in Indonesia, and that the restaurant is warmly welcomed in the capital. “The Indonesian consumer always craves for new and unique experiences and by utilizing our expertise in the fast-food retail segment, we believe that Taco Bell will be a huge success,” said Hendra.
Indonesia’s first Taco Bell restaurant is located in Jalan Senopati, South Jakarta, an area currently dubbed as the trendiest locality for the youth and lies near at the heart of the city’s CBD.
Prior to the opening, Taco Bell conducted extensive research in Indonesia on local consumer preferences. From this research, all of Taco Bell’s products and ingredients in the country were halal certified. Moreover, one dish has been specifically created for the Indonesian palate – the Bell Rice – which combines Mexican seasoned rice with grilled chicken, spicy sambal korek (chili relish made with garlic and bird’s eye chili), pico de gallo salsa and fresh lettuce, along with nacho chips for added crunch.
Considering that the COVID-19 pandemic is still not over, Taco Bell is maintaining its global standard health and hygiene procedures, which includes maintaining safe social distancing protocols by featuring a separate pick-up window for take away order, spread-out seating layout, frequent sanitization of all contact surfaces in the restaurant, temperature checks for customers and providing hand sanitizers.
(Sources: ACN Newswire, The Jakarta Post)