...ElBulli What are the most salient features of the creative process at elBulli? What should come first - creativity or the customer? What are the most salient features of the creative process at elBulli? First of most salient features comes the principles of the "molecular gastronomy". Adria created a creative approach where ingredients are reassembled and assembled in another way. World famous restaurant as “The Fat Duck” and “The French Laundry” also joined to that movement. These following restaurants are opened by former student of chief Adria. elBulli focus on the five senses of the customers. The main thing is to engage patron’s the sixth sense, so you can introduce emotions such as humor, irony, provocation and childhood memories. Provocative and unique dishes, Lab-like kitchen, full of immaculate stainless steel utensils. They saying “Cooking it is like chemistry”. And the last thing from the salient features is a “building recipes”. elBulli trying to build recipes with a minimum items, trying to offer the maximum of magic. What should come first - creativity or the customer? Generally restaurants are expected to focus on customer service and profits. Customer service is essential for any business. But as Adria said: “elBulli have a best team in the world and that should be enough to determine what makes sense. I don’t give a damn whether people like what we do or not. I am pleased if they like it but elBulli is not a service operation”. "Creativity comes...
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...Charles Ponzi Year made public: 1920 Estimated Losses: About $20 million In 1920, Charles Ponzi duped thousands of investors, promising massive returns on international reply coupons, which could be purchased in one country and redeemed for postage stamps in another. The profit was to be made on the difference in prices between countries. Ponzi became a millionaire in a few months, but the scam's scope brought him down. Curious parties began examining the accounts because there weren't sufficient international reply coupons for his investment plan to function. In fact, Ponzi was repaying investors with newer investors' money, pocketing much of it himself. He took in $20 million in a few months, equal to $222 million in current dollar values, and six banks crumbled. What is a Ponzi scheme? And why does it bear this name? First, you need to know a little bit about its namesake, Charles Ponzi. Anyone can work a simple swindle, but you have to be a special kind of con man to have your name become synonymous with "fraud." Ponzi pulled it off, though. After arriving in the U.S. from Italy in 1903, Ponzi knocked around in a variety of unskilled jobs that usually ended when he got into trouble for theft or cheating customers. A few years later, he moved to Canada, where he spent a hitch in prison for passing a forged check. When he eventually drifted back down to the U.S., he needed a way to make some quick cash. Making Money via Mail Ponzi eventually found his way to get rich...
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...Dirección de Empresas I Caso N°6 elBulli Pablo Saenz-Laguna Saavedra 11 de Agosto 2014 1.-¿Qué rol juega Ferran Adrià en elBulli? ¿Cuál es la importancia de ese rol? Ferran Adriá, asume el liderazgo en el desarrollo de un nuevo estilo para el elBulli, con el cual lo llevo a ser 4 veces el mejor restaurante del mundo, esto a través de su visión única del negocio del restaurante, en donde la creación y las sensaciones son la base de todo (los clientes viene después). Adriá al darse cuenta que las cosas tenía que hacerlas diferentes a los demás, que el ganar o perder una estrella no eran los objetivos, sino consecuencias y que la creatividad no es copiar platos de otros chefs, intentó romper el esquema tradicional preocupándose de la creatividad y las sensaciones que producían cada una de sus creaciones culinarias. Con este pensamiento, Adriá lideró la modificación del restaurante elBulli, en el cual se dedicó además de la operación natural de un restaurante a la creación de nuevas formas de innovar en todo sentido, él motivó a su equipo a crear nuevos platos, el chef Luis Aduriz comentó, ”La revolución más grande que trajo Ferran no fue la técnica que usó, sino su filosofía. Ha ignorado las barreras que impedían que nosotros innováramos y ha avanzado sin temor alguno.”, esto muestra que Ferran fue el motor que impulasaba la creatividad y logró traspasar a su equipo la esencia de elBulli, con lo cual lograba alinearlos y romper el miedo a crear. Él desarrolló...
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...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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...Foundations of 9780547142609 DOWNLOAD http://bit.ly/1jQSBEn Management: Basics and Best Practices, 0547142609, http://www.barnesandnoble.com/s/?store=book&keyword=Foundations+of+Management%3A+Basics+and+Best+Practices DOWNLOAD http://t.co/uCZE6L3nft http://avaxsearch.com/?q=Foundations+of+Management%3A+Basics+and+Best+Practices http://bit.ly/1xRDQzz Managing Global Operations Cultural and Technical Success Factors, Scott T. Young, Winter Nie, Jan 1, 1996, Business & Economics, 209 pages. The main themes in production and operations management are operations strategy, productivity, and quality. These themes are manipulated to serve those involved in production. Management , Robert Kreitner, 2006, Business & Economics, 332 pages. Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides. Principles of management a modern approach, Henry Herman ALBERS, 1974, Business & Economics, 579 pages. . Principles of Management , Robert Kreitner, 2009, Industrial management, 592 pages. . Management/Test Bank , Robert Kreitner, Jan 1, 1986, Business & Economics, 260 pages. . The Portable MBA , Robert F. Bruner, Feb 7, 2003, Business & Economics, 341 pages. Written by faculty members, covers first year MBA program topics such as marketing, economics, and management; and includes case studies, an entrepreneurship guide, and. Winning Behavior What...
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