ElBulli

ElBulli

Question One

The key factor which made elBulli to be ranked among the best restaurants in the whole world is its adequate procedures for training workers. This made sure that the restaurant offers quality services for its customers all the time. Appropriate training assists in skilling up the workers is thus effective management and excellent service delivery. A customer gets attracted to the kind of quality of products and services a firm offer (Opazo, 2012). In the end, it made elBulli become the customers’ hub. Besides, elBulli turned out to be the best restaurant as a result of its new and unique recipe that offered the finest ingredients having yearly changes in terms of dishes that are provided in the restaurant. Also, elBulli delivers an utterly original and unseen approach to serving food with much creativity.  This made the company to become the darling of many customers who liked using the product. The restaurant is not serving food but emotions because it attempts to offer its clients with wholly new experiences when it comes to how the restaurant is being operated. Customers being received by Farrain Adria himself as well as having the opportunity to tour the lounge, kitchen, dining room as well as terrace added values to customers hence making the development a sense of worthiness. The recipes of the elBulli are unique, thus hard to be copied by the competitors.

Question Two

Adria’s opening El Taller workshop in Barcelona in which new recipes were developed at the time of the closure of elBulli is the key salient feature within the creative process. Besides, Ferran Adria unveiled a creativity team consisting of 8-9 persons who were tasked with the responsibility of doing research on different trends as well as emotions within the food industry (Opazo, 2012). Adrian subdivided the team into three factions that traveled to different parts of the globe to attend various courses for discovering current trends.  When elBulli reopened, customers got used to the new recipes predominantly at the times of seasons with continuous daily improvements. Additionally, the creative process of elBulli went on even after Adria left the workshop to restart the eatery

Question Three

Offering reservation for the clients is one of the elements which created valued to elBulli customers. Giving clients real-time bookings on the restaurant’s website makes it a perfect sense of the standpoint of customer services. The reservation system offers speed, reliability as well as all the information needed at their fingerprints. The reservation system via the website operates promptly, thus leading to available updates made timely by the management. Therefore, it makes it easier for the customers to have a view of what is available to book.

Question Four

The restaurant has weaknesses in its operations.  The restaurant lacks brand loyalty from its customers.  Again, elBulli has high operating costs, a condition that puts the restaurant into the risks of experiencing structural losses. Additionally, the restaurant has a low focus on customer satisfaction, and the prices of offered ingredients in the restaurant are often unreliable.

The challenges can be fixed by augmenting the customers flow into the restaurant. Then, the number of workers should then be reduced in a bid to tri down the operational costs of the restaurant. Also, the prices of certain products on the menu should be increased, particularly hard drinks. Through such changes, the restaurant would be making good profits, thus needing no additional support from the more prominent merchandise marketplaces. Having challenges facing elBulli fixed would make it turn into an improved restaurant having valuable customers.

Question Five

Next, the elBulli team and Ferran Adria team need to progress with their process of the invention as well as inspire a new generation of chefs all over the globe. They should provide pieces of advice to the up-coming chefs together with restaurant leaders to make them offer clients new experiences in their service delivery.

The philosophy of elBulli can never be applicable to fast foods of potato chips. As indicated in the case study, elBulli’s philosophy has several applications ranging from firms that are not falling into the restaurant sector. Irrespective of Adrian and the team starting fast foods as well as becoming dedicated to different consultative activities, the philosophy of the restaurant can never be applicable in mass production (Svejenova, Mazza & Planellas, 2007). This is because the dishes of elBulli are served in the restaurant, an issue which is considered liked an art. For that matter, the philosophy of elBulli can never be applicable in both fast foods and potato chips.

Question Six

It is imperative to note that the restaurant’s creativity should be made first, then followed by the needs of customers. Within the case study, Ferran Adria puts much emphasis on the invention center; otherwise, a place of art marking with food products or restaurants aiming to satisfy customers’ needs. For Adria, elBulli ideally was more than an invention hub or rather a center of making food arts and placing creativity to be the first thing before clients show that the restaurant would be creating higher experiences on the cuisines. Additionally, offering a priority to the creativity steers to the new recipe development contributing to the satisfied needs of customers as well as enhancing the experience of customers (Svejenova, Mazza & Planellas, 2007).

References

Opazo, M. P. (2012). Discourse as a driver of innovation in contemporary haute cuisine: The case of elBulli restaurant. International Journal of Gastronomy and Food Science, 1(2), 82-89.

Svejenova, S., Mazza, C., & Planellas, M. (2007). Cooking up change in haute cuisine: Ferran Adrià as an institutional entrepreneur. Journal of Organizational Behavior: The International Journal of Industrial, Occupational and Organizational Psychology and Behavior, 28(5), 539-561.