Elbulli: the Taste of Innovation
Executive Summary
Objectives:
- To identify the success of Ferran Adriàin by putting the creative and innovative idea in the cuisine
Major findings:
- “If you want to create something, then you cannot copy,” as per Adriàin’s belief.
- Adriàin created a system to control the design process from conceptual stage till final stage with hundreds of trial testing before the final product was done.
- Adriàin’s creative idea is not only inspired from the sharing with the members in elBulli but also from the working experience with other industries.
- Although eBulli won a lot of praises on its innovative and creative cuisine, elBulli was in fact suffering loss because Adriàin lack of business sense,
Recommendation:
- elTaller has to continue in order to ensure the designing of new recipes can subsist.
- elBulli should concentrate on their core business – elBulli restaurant and turn it back to profit by raising the price of the meal.
- elBulli should consider to change their brand / product into a luxury brand so that they can charge for higher price
Introduction
elBulli is currently run by chef Ferran Adrià, a Michelin 3-star restaurant which has been described as the most imaginative generator of haute cuisine on the planet and does a great deal of work on molecular gastronomy.
Because of its creative and innovative cuisine, there are so many people all over the world yearning to make a reservation at El Bulli. However, the owner, Ferran Adrià only opens his restaurant for six months a year in order to allow sufficient time for him and his staffs to contemplate and prepare new recipe for the next coming year. It accommodates only 8,000 diners a season while it gets more than two million requests. This is not surprising that the restaurant itself has operated at a loss since 2000. The main source of revenues come from El Bulli-related books and lectures by Adrià. Adrià claims that elBulli is not a service operation but a venue to explore the
Objectives:
- To identify the success of Ferran Adriàin by putting the creative and innovative idea in the cuisine
Major findings:
- “If you want to create something, then you cannot copy,” as per Adriàin’s belief.
- Adriàin created a system to control the design process from conceptual stage till final stage with hundreds of trial testing before the final product was done.
- Adriàin’s creative idea is not only inspired from the sharing with the members in elBulli but also from the working experience with other industries.
- Although eBulli won a lot of praises on its innovative and creative cuisine, elBulli was in fact suffering loss because Adriàin lack of business sense,
Recommendation:
- elTaller has to continue in order to ensure the designing of new recipes can subsist.
- elBulli should concentrate on their core business – elBulli restaurant and turn it back to profit by raising the price of the meal.
- elBulli should consider to change their brand / product into a luxury brand so that they can charge for higher price
Introduction
elBulli is currently run by chef Ferran Adrià, a Michelin 3-star restaurant which has been described as the most imaginative generator of haute cuisine on the planet and does a great deal of work on molecular gastronomy.
Because of its creative and innovative cuisine, there are so many people all over the world yearning to make a reservation at El Bulli. However, the owner, Ferran Adrià only opens his restaurant for six months a year in order to allow sufficient time for him and his staffs to contemplate and prepare new recipe for the next coming year. It accommodates only 8,000 diners a season while it gets more than two million requests. This is not surprising that the restaurant itself has operated at a loss since 2000. The main source of revenues come from El Bulli-related books and lectures by Adrià. Adrià claims that elBulli is not a service operation but a venue to explore the