...elBulli: The taste of innovation What factors made elBulli the best restaurant in the world? Which elements of the elBulli experience create value for customers? The experience for elBulli patrons starts already by getting a reservation for the restaurant. Since elBulli only opens for 6 months each year in which they serve around 8.000 customers, but the number of reservation requests per year is between 1 to 2 mio., every confirmation to a reservation is already a delight. The positive touch points after a successful reservation continue at the restaurant. elBulli satisfies its customers at every point of the evening. Being welcomed by Ferran Adrià creates a personal connection to the chef. Afterwards you get a tour through the kitchen, which makes the biggest part of the restaurant. By this the customer feels integrated in the creative process and has a better imagination of the work at the restaurant. Furthermore you get accompanied by well trained, friendly staff the whole evening, which does not only serve the food but explain it as well as giving eating recommendations. Every evening is more staff than customers in the restaurant, which creates an interactive experience between staff and patrons. Finally the extraordinary food of best quality, which is a completely new experience for every customer, probably creates the greatest value for the customer. The dishes are mainly traditional, but deconstructed either by changing aspects or texture. elBulli was announced...
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...Intro. El Bulli, owned by Spain’s Ferran Adrià, in 1997 received its third Michelin star, and has held on to the glowing rating ever since. The luxurious reputation makes difficult for customer to get a reservation at the restaurant. Every year, the restaurant receives about one million requests for an annual seating capacity of just 8,000. The famous restaurant closes for half a year to undertake research and development in new flavors and textures. This unique approach has created an International Brand Image for Adrià as the “Alchemist of the kitchen” and the restaurant as the research place in “Molecular Gastronomy”, in which Adria have led to develop unique recipes with its creative and innovative ideas. Analysis: The article explains Disruptive Positioning Strategy adopted in its business by el Bulli, such as Stripping traditional features of Customer Feedbacks, and thinking approach of observing customers and designing services. Instead, elBulli’s magic and success ultimately lies in Ferran Adrià’s passion and desire to create a one-in-a-lifetime experience such as a two hour travel on narrow, twisting mountain roads, and a mysterious reservations system. In 2007-08, El bulli is running at low breakeven levels, and Adria has to decide on which “Side Projects” would be beneficial for El bulli, as its High quality, inimitable dining experience has helped her and Adria in sustaining the Brand positioning. Recommendation: Adrià should set up a new venture and broaden El...
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...Index Molecular Gastronomy 3 Introduction 3 Areas of Investigation 4 Techniques, Tools and Ingredients 4 Perception 5 Restaurants 6 Alinea 6 elBulli 6 The Fat Duck 6 Schwa 6 Puesto 33 7 The Inventing Room 7 Conclusions 7 Article: 9 Images: 10 Bibliography 12 Molecular Gastronomy Introduction Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term molecular gastronomy first appears on 1992, was coined by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. There was a proposal of a workshop by Elizabeth Cawdry Thomas, who was a English cooking teacher, the idea was that professional cooks could learn about chemistry and physics of cooking. But the idea of the workshop didn’t happen until 2004 and it was called “Workshop on Molecular and Physical Gastronomy”, it was held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations...
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