Two fast food chains sell tacos in America.
One is enormous, a household name everywhere, with a marketing machine that turns menu items into cultural events.
The other is much smaller, concentrated in the West, and does two things the big one considers inefficient.
It cooks in the restaurant. Actual prep, in a kitchen, by people.
And it sells cheeseburgers and fries next to the tacos, which sounds like a chain that could not decide what it was.
Both of those look like errors from a pure efficiency standpoint.
They are not errors. They are the two things keeping a much smaller company alive next to a much larger one.