'elBulli Group Essay\r'

'1. a.Which elements of the elBulli experience wee value for clients? The inviolate elBulli experience is valuable to the restaurant’s clients. The metre and inventiveness the staff and chefs put into the elBulli experience realize the customers know valued. The elBulli dining experience is a unequalled and exclusive experience for customers. Customer’s incur that their time is well spent due to the role of their dining experience at the restaurant. elBulli makes the customer feel sincerely appreciated by giving them at hang-up of the restaurant before their dining experience. â€Å"Upon arriving, patrons were greeted by the staff and taken on a tour of the kitchen in order to showcase the unusual equipment and innovational techniques used at elBulli. One patronâ€who set forth AdriaÌ€ as â€Å"Willy Wonka”â€wrote, â€Å"Lab-like and full of stainless steel; it was immaculate,” and went on to say that he â€Å"watched in awe as gourm et oompa loompas diligently prepared a dizzying adjust of dishes (Norton, 2009).”\r\nb. How does the elBulli example illustrate the difference among audition to customers and understanding customers? what does this distinction have to do with lift continuous innovation in an organization?\r\nThe elBulli team up soundless the importance of implementing the changes that meet customer expectation. They understood that it was important to customers to have radicalborn recipes each year. This is what keeps the customers convenient and returning to elBulli despite the two-year wait for a reservation. Listening to customers does non always cause an exercise on the part of a company. The distinction between listening and understanding customers is what brings the company to action when considering new mod ideas.\r\n2. What are the most salient features of the productive process (continuous innovation) at elBulli?\r\nChef Ferran Adria revolutionized elBulli into adept of the top restaurants in the world by introducing his innovative philosophy that evolved from the childlike question, â€Å"What is creativeness?” The answer according to Chef Jacques Maximim, â€Å"To create is not to copy”, was simple yet had a clayey impact on Adria.\r\nAdrian continually sought new techniques and new equipment to focus on the five senses to create dishes to make people think and feel when eating. His near-scientific approaches to the shift key of food gained popularity as an international movement referred to as â€Å"Molecular Gastronomy.”\r\nThe innovation continued with the opening of an â€Å"R&D laboratory”, called El Taller. During the mutilate season when elBulli was closed, Adria and his team devoted time to creating a full set of completely new recipes that were to be used the beside year. The idea was the product of creativity; develop recipes, use them for one season and so discard them never to be used again. Adri a set in motion it to be crucial to the creative process at elBulli:\r\nâ€Å"Everything at elBulli needs to be renewed for the next year. Imagine Pepsico having to renew its entire product direct contrast for next year . . . More techniques and concepts have been create at elBulli over the past 15 historic period than in the world over the past century.”\r\nThe creative process of developing new recipes and never development them again opened the door for one of Adria’s â€Å"side projects”. A General Catalog was essential to document all recipes from the previous year. The compose gave a date and number for each recipe, Adria considered this a per year â€Å"internal audit” of the creative process. Publishing his catalog served three purposes. First, it ensured he received proper extension for new creations. Second, it allowed the team to track trends in innovation. Third, it generated revenue.\r\nOverall, Chef Ferran Adria is one of the most c reative minds in the restaurant business. His innovative work has revolutionized the industry and will forever be used as an example of how unique approaches to creativity can spawn international movements.\r\n'