The case discusses the story of one of the Chef Ferran Adrià and the transformation of elBulli, a famous Michelin three-star restaurant situated in Spain's Costa Brava, from the restaurant's opening in 1961 till its closure in 2011.
Why would elBulli be closed by Ferran Adria? Was the restaurant that is iconic yet one more financial crisis victim? Did the chef in company with his team exhausted of accomplishments or exhausted of creative juices, not skilled to maintain a thorough innovative space needed to develop new, ground-breaking menus recurring every year? What else might have possibly spurred Adrià to discontinue from restaurant's huge, unexploited demand, with around two million reservation bookings a year and a seating area for approximately 8,000?In what manner he might risk turning this "gastronomic success" - a restaurant that had labelled as the world's best restaurant five times - into a structure yet to be nurtured and shaped? ESADE's case collection.
PUBLICATION DATE: August 28, 2014 PRODUCT #: ED0003-PDF-ENG
This is just an excerpt. This case is about STRATEGY & EXECUTION
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