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Why Del Taco is leveraging communication and storytelling in the QSR taco warsWhy Del Taco is leveraging communication and storytelling in the QSR taco wars

CMO Tim Hackbardt explains how the Southern California based chain is attempting to set itself apart from its myriad competitors.

Sam Oches, Editor in Chief

June 9, 2023

1 Min Read
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The quick-service taco wars heated up recently, as Taco John’s and Taco Bell sparred publicly over the former’s trademark on the term “Taco Tuesday.” It is admittedly a lopsided “war,” as Taco Bell is a juggernaut in the space, with its nearly $13 billion in 2022 sales dwarfing the second-biggest QSR taco chain by about $12 billion.

But that runner up isn’t taking the fight laying down. Del Taco continues to push its barbell menu strategy — with one side of the menu offering value options for less than $2, and the other side providing high-quality dishes — to appeal to the taco-loving masses. Recently, it’s leaned into that high-quality side of its menu for its communication strategy, leveraging storytelling both internally to its employees and externally to its guests to demonstrate its commitment to quality as a differentiator.

Del Taco chief marketing officer Tim Hackbardt joined the latest episode of Take-Away with Sam Oches to talk about those efforts, offering a peek inside Del Taco’s efforts to communicate in a rapidly fracturing media landscape, plus how the brand is setting itself apart with its value strategy.

In this conversation, you’ll learn why:

  • Your brand is full of great stories — you should talk about them

  • Guest feedback is easier to obtain than ever

  • You need a content strategy for every type of guest

  • A barbell strategy could be a good entry into a value menu

Related:Del Taco names Tim Hackbardt chief marketing officer

Contact Sam Oches at [email protected].

Read more about:

Del Taco

About the Author

Sam Oches

Editor in Chief

Sam Oches is an award-winning Editorial Director with Informa Connect Foodservice and editor in chief of Nation's Restaurant News and Restaurant Hospitality. A graduate of the E.W. Scripps School of Journalism at Ohio University in Athens, Ohio, Sam previously served as Editorial Director of Food News Media, publisher of QSR and FSR magazines. He’s a past president of the International Foodservice Editorial Council (IFEC) and a past board member with the American Society of Business Publication Editors (ASBPE). His foodservice insights have been shared in national media outlets such as the New York Times, USA Today, National Public Radio, and CNBC. He lives in Columbus, Ohio, with his wife and three kids.

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