And having a hotter hot sauce would be a good thing, too. Their “fire” sauce is about a medium at best. They need one that actually registers on the Scoville scale. That’ll add flavor.
As a teen age Texan, I ate my first Taco Bell in Laguna, Ca. in 1969, I didn’t know what to make of it or Taco Bell, the whole concept of fake food was new to me at the time.