Something to Think About

3

November 4, 2008 by seanbrock

these are some stats from El Bulli

15 – Tables per day
50 – Guests per day
160 – Days open for business
8,000 – Guests per year
7–20,000 (4–12,400) – kilometers (miles) travelled by guests to eat at elBulli
70 – Staff members working at the height of the season
40 – Chefs
26 – People working in the dining room
8 (5) – Kilometres (miles) walked per day, on average, by each waiter
11,200 – Staff meals per year
12,000 (129,165) – Sqaure metres (square feet) of land by the sea
80 (860) – Square metres (square feet) of terrace
350 (3,770) – Square metres (square feet) of kitchen space
250 (2,690) – Square metres (square feet) of dining room space
200 Euros – per meal in 2008
230 Euros – per person including drinks in 2008 (on average)
170-200 – ingredients on the menu
1,500 – Cocktails, snacks, tapas-dishes, avant-desserts, desserts and morphings served per day
700 (25) – Grams (ounces) of food per meal per guest
5,600 (5 ½) – Kilograms (tons) total weight of food consumed per year
200 – Kitchen cloths and aprons used every night
1,000 – Pieces of cutlery used every night
10,000 – Bottles opened per year
55 – Types of glassware
750 – Glasses moved around the restaurant daily
1,666 – Wines on the list
40 – Different vintages
216 – Grape varieties
325 – Different DOCs on the wine list
2 – Wine ageing cellars
4,000 – Hours of creative work per year

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3 thoughts on “Something to Think About

  1. kindageeky says:

    mind boggling, El Bulli is so incredible, and the team so meticulous and dedicated, it’s almost like a gravitational force in the culinary world

  2. ChuckEats says:

    You neglected to mention blog mentions per year 🙂

  3. jeremiah bullfrog says:

    of other note:

    -Vodka is used to shine each plate before service
    -not one oven on the line!
    -the family meal is off the chain
    – each garnish is counted every day (54 guests)

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