Cuando las ineficiencias marcan la diferencia.

“There is much about the restaurant that is inefficient, as MBAs are quick to note: Adrià should lower his staff numbers, use cheaper ingredients, improve his supply chain, and increase the restaurant’s hours of operation. But “fixing” elBulli turns it into just another restaurant, says [HBS assistant professor Michael] Norton: “The things that make it inefficient are part of what makes it so valuable to people.”