Read Taco Bell case study given below and answer:Founded in $1962$ by Glenn Bell, Taco Bell is seeking competitive advantage via low cost. Like many services, Taco Bell increasingly relies on its operations function to improve productivity and reduce cost.First, it revised the menu and designed meals that were easy to prepare. Taco Bell then shifted a substantial portion of food preparation to suppliers who could perform food processing more efficiently than a standalone restaurant. Ground beef was precooked prior to arrival and then reheated, as were many dishes that arrived in plastic boil bags for easy sanitary reheating. Similarly, tortillas arrived already fried and onions prediced. Efficient layout and automation cut to $8$ seconds the time needed to prepare tacos and burritos. These advances have been combined with training and empowerment to increase the span of management from one supervisor for $5$ restaurants to one supervisor for $30$ or more.Operations managers at Taco Bell believe they have cut in$-$store labor by $15$ hours per day and reduced floor space by more than $50\%.$ The result is a store that can handle twice the volume with half the labor. Effective operations management has resulted in productivity increases that support Taco Bells low$-$cost strategy. Taco Bell is now the fast$-$food low$-$cost leader and has a $79\%$ share of the Mexican fast$-$food marketList three operational improvments at Taco Bell?