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Tuesday, October 28, 2008

Statistics on 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

http://nymag.com/daily/food/2008/10/adria.html

1 comment:

chibi said...

That means, 20 pieces of cutlery used per person. It shows there are probably more than 10 courses at one sitting (I suppose there are some dishes does not require cutlery, too). That is a lot.

I will get the book if our application is accepted for 2009 :)