As you will have seen in the final leg of the outdoor tour, in the installation dedicated to taxonomies, to have a gastronomic experience, an offering is required.

We should remember that, as a business, a restaurant is a large system subject to a series of determining factors. It is made up of different subordinated systems in which thousands of tasks are performed every day, grouped together into a multitude of processes. All of this is made possible by the managers and the resources available to them, to meet the strategic goals that are in line with the business model and corporate culture.

For this reason, different areas of responsibilities are established, and managers are appointed to carry out the duties they entail according to a set of stipulated rules and time frames. In large companies, this results in specific departments for each area of responsibility.

However, most restaurants are classified as small and medium enterprises (SMEs), or even microenterprises, which means that duties are carried out in a transversal manner and versatility is essential in order to operate efficiently on all fronts.

The experience also has certain consequences, which can have an impact on the overall business system and become a determining factor.

The elBullirestaurante tour should help you to understand this world, in which more than 70 people comprised the team. From the creative system launched each year at elBullitaller to the innovation, sales, reproduction and experiential systems that went into operation once the season at Cala Montjoi began, they all worked together to complete the gastronomic process with a single objective: to offer a unique and unforgettable gastronomic experience to a guest.