Inside Dairy 10/7/26

We're wrapping up our conversation today with Kosi Pierce.

She's Director of Product Development for Dairy Management Incorporated, where she's embedded with the Chekhov Food Scientists at Taco Bell's headquarters in California.

So I mainly work across two Taco Bell teams, the beverage team and the innovation team, which allows me to touch a wide range of products.

On beverages, a lot of my work has been with the Live Moss Cafe.

So for anyone unfamiliar with this concept, it's essentially just a Taco Bell that's been renovated to include a beverage station and a expanded beverage menu.

The inside of the restaurant gets a full refresh, and there is a visible bar area where you can watch the Belristas make all of the beverages.

When I first started, Live Mas Cafe was just an idea.

It was a concept.

And I had the opportunity to help build out the entire dairy lineup, which consists of the churro chillers, our creamy blended beverages, along with iced and blended coffees.

Now, two years later, Taco Bell has scaled this Live Moss Cafe concept from one store to about 40 locations across Texas, Nevada, and California.

The innovation team, the other team that I partner with, is where Taco Bell works on new food forms and ideas that push traditional boundaries and That's where products like the salt and straw ice cream taco that recently just launched.