Well Again I agree that El Bulli is a restaurant and furthermore progression in food will be missed. I along with countless individuals only experienced El Bulli through DVD documentation and special TV broadcasts. One thing is for certain, the restaurant closed for a reason. Loss of Profit, No money no clients, No business. This is sad to say for a chef who has changed how many chefs and dinners think about eating. There still needs to be a cost benefit analysis done for this place. I truly believe that with proper management and a less then outlandish approach to research, EL Bulli would have no problem with thriving long onto the future. Management needs to be a crucial ingredient to the game plan of any business plan. This is why this comes to not that much of a shock. In my meager management knowledge I guestimate that there is so much overhead that cannot be paid because of the restaurant and the laboratory that is in use when the restaurant is not serving guests. Lastly having no rationale that over 50 staff for an establishment that serves one seating of about 55 patrons is not only outlandish but plan stupid. The caliber of food that is produced goes without question. I am not one to bad mouth too much bu muchachos t this case seems to be one that could have been avoided, Adios
Well Again I agree that El Bulli is a restaurant and furthermore progression in food will be missed. I along with countless individuals only experienced El Bulli through DVD documentation and special TV broadcasts. One thing is for certain, the restaurant closed for a reason. Loss of Profit, No money no clients, No business. This is sad to say for a chef who has changed how many chefs and dinners think about eating. There still needs to be a cost benefit analysis done for this place. I truly believe that with proper management and a less then outlandish approach to research, EL Bulli would have no problem with thriving long onto the future. Management needs to be a crucial ingredient to the game plan of any business plan. This is why this comes to not that much of a shock. In my meager management knowledge I guestimate that there is so much overhead that cannot be paid because of the restaurant and the laboratory that is in use when the restaurant is not serving guests. Lastly having no rationale that over 50 staff for an establishment that serves one seating of about 55 patrons is not only outlandish but plan stupid. The caliber of food that is produced goes without question. I am not one to bad mouth too much bu muchachos t this case seems to be one that could have been avoided, Adios
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