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Wolfgang Puck Express at Disney Springs permanently closed?


Well-Known Member
Back when I was in school days I worked at Taco Bell. Every night the store manager weighed the ingredients in the hot line and the cold line in the kitchen. If us the staff were using too much ingredients to add to the tacos and burritos on certain shifts and not following corporate policy in the amount of stuff that goes into each food item, then we were told to skimp on future orders so the food costs that the manager would be held accountable for at the end of the week would satisfy his bosses.
I guess that explains why our local Taco Bell is so spastic on the amount of meat in the tacos, one time you might get a huge amount the next it was as if they forgot to put on the meat and overloaded it with lettuce.
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