PITSTOP …TGKF

The Zooming wheels of Mclaren halted for a Pit stop at
“The Great Kebab Factory”,
Lewis Hamilton, the 2008 Formula One champion, who was in the city for a promotional event on 17th September 2010 enthused over the proposed Indian Grand Prix that is scheduled to take place next year in Noida, New Delhi.

The 25-year-old McLaren driver took the winners of the SMS and online contest conducted by Vodafone on hair-raising laps around the Madras Motor Race Track, Irungattukottai, and Even I tried couldn’t make it though.

Welcome to the Weird World of Ice Cream Manipulation

Ice cream is like Play for Chefs—it practically begs to be manipulated.

Its chemistry is an intricate mix of solid, liquid, and gas, and fiddling with one thing affects another, the fact that all of this interplay occurs in a frozen environment is the amazing thing.

The Great Kebab Factory…..Bigger & Better

Few Days Ago

Dated July 20th 2010
Time: 8:30 PM
Strolling Down the alley of the Lobby towards a Banquet function at Royal Summit.

What Do I Notice?

Unlucky Guests

Is not every One of our guests pampered to the core?

Then why do I generalize them as the Unlucky ones…

Fact is, they forgot to make a reservation at The Great Kebab Factory and Hence I see dropped shoulders, Kids with depleted levels of energy, and Middle-aged couch potatoes who doze off even if it means an IPL Final.

Hence the term Unlucky creped into my minds…I guess I justified it.

Date August 20th 2010

Time: 8:30 PM

“Madras Nalla Madras” was at its peak, The Dell at the Hostess desk had tingled obnoxious cerebrum of mine to catastrophically think about the numbers who are feasting on the Madras delicacies,

A buzz could be heard on my eardrums a flash to my left I see colorful Aprons and I could sense the energy of excitement walking through the doors where it reads

“The Great Kebab Factory

Where the Kebab is King”

What’s New now?

Firstly,

The Podium isn’t the same anymore …..

Fred Flintstone would be proud to don the Hostess job here.

Walk through the High doors a flash of orange and blue aprons feast thy eyes…

One can literally feast on the tantalizing kebabs devoid the drippings of the jus and sauces on ones favorite attires, not to forget the tool bag
Theirs more installed …unique sets of visual backgrounds which creates an ambience of a factory where not the jarring of gears or rumblings of heavy duty machinery could be heard but hissing and buzzing of the lip smacking kebabs are a guarantee.

Madras Nalla Madras

Madras Nalla Madras

Garden Cafe, the global cuisine restaurant at The Radisson GRT Hotel at GST Road is celebrating Madras Week from 13th Aug to 22nd Aug’10. The Radisson GRT has come out with the special promotion called Madras Nalla Madras. As a part of Madras Week Celebration, The Radisson GRT will serve Madras tiffin between 3:30 pm to 7:30 pm and the Madras buffet dinner , which will feature traditional food items both Veg and Non Veg .
The Executive Chef Vijayakumar has done research on the traditional cuisine from Chennai, which are very popular and has come out with an elaborate buffet dinner and tiffin. The tiffin items includes paniyarams, Kuzhukattai, Thavalai Vadai, Ammai Vadai etc. Dinner buffet includes Railways Lamb curry, Paya with Iddiyappam, Arcot Biriyani, Vazhaikai chops, end the dinner with masal Paal.
The madras Tiffin priced at Rs. 295 plus 12.5 % VAT and the Madras Dinner Buffet priced at Rs. 695 plus 12.5 % VAT For reservation, please contact :
Come and relish authentic Madras cuisines at The Garden Cafe, The Radisson GRT Hotel and be proud of being a Madrasi.

How I Fell for "Chimay"?

How I fell for “Chimay”?

What was My First Beer?

last few days offer @Bodhi spa

"Aristocrat of an Indian Breakfast" Idli @ Radisson GRT

Walking down garden cafe during the Breakfast session, I saw Bob (an american guest) draw out a steak knife and a fork in defence of the "White Round Wonder" which layed across his table Piled up like the walls of Jericho, They showed no signs of defending themselves.
Bob, Meanwhile had other plans...His mind is incepted of drowning the recheard fella in the lentil stew what is left on da table, to make matters worse he's got some firey friends in his arsenal the " Chilly Podi".>>>>Gone in 60 seconds<<<<<<< WRW (white round wonder0R.I.P (resting in peace).
WRW (white round wonder) The Idli is made with fermented rice and black gram (urad dhal) is a good source of carbohydrates and proteins .It is no surprise that hospitals in Chennai, birth place of the Idli, prescribe the nutritious Idli even for patients under ICU.
The doctors’ verdict? Idli is steam-cooked, easily digestible and healthy.
The Idli is a bit of a flirt. Some like it bathed in Sambhar (Take a scoop of the Idli with a spoon, dip it in Sambhar and enjoy!) There are others who like it smeared with coconut Chutney and the orthodox few prefer it with chilli-powder or the Podi.
The family of Idly is quite unique, And it dose have the potential to floor even the tough'est of oppenents. The batter can be pepped up whith usual ‘thaalip (crackled mustard seeds with curry leaves) and a snap of turmeric powder will reincarnate the white round wonder to a powerfull kanjeevaram Idlies ( cooked in steel tumbler's). Cook them in tiny moulds the smaller version which will nibble every Infant even while they gibers'h to their pals.
Left-over idlis? “ Break up a few idlis into bite-size chunks, add some chilli powder and the usual ‘thaalip gently roast it in medium heat. Idly Upma is at your disposal.
A simple visual test across my breakfast spread: A fluffy, geometrical beauty of WRW .Clearly emerges as the "Aristocrat" of the Breakfast Butffet...."Enu Oru Idly Venuma Sir?".

The "Art of Grilling" on a Plank @ The Radisson Chennai Kitchen

The art of Plank Grilling can be a daunting task if one doesn’t heed to the tricks of the trade, this method is great because it gives you a good stable surface to put foods on while giving you authentic smoke for flavor. This is particularly good if you are grilling something delicate like fish fillets. In fact it is for fish that this method came about, though you really can put almost anything on a plank and grill..
The native people of the Pacific Northwest, who grilled salmon over open fires on planks of cedar and alder, were the ones who discovered this tradition. Since then it has been one of the most experimented way of cooking fish,
There are few tips to be followed while cooking on a plank and make sure you are well versed in Barbeque techniques

Radisson Hotel GRT Chennai - The Story of "Galouti"

Once upon a time there lived a mighty and powerful Nawab who conquered the lands and made sure he lived a long and peaceful life, His palace was situated on the banks of River Gomti, He patronized Art and Culture and development of the Awadhi Cuisine,
As the wheels of time churned he lost a tooth and there by in a span of 8 years he was devoid of any teeth but his passion for food was never to be compromised, The people who served the ruler were very loyal and made sure they gave the utmost hospitality to their Nawab Hence they compiled recipes and dishes which would make the dying king happy in the dusk of his life….And hence a Star was Born “The Galouti Kebab”.

Spiritual Hospitality

As I was looking at the landscape artist's proposal for renewing our landscape around the hotel and to upgrade the gardens, suddendly a thought struck me. Why do guests stay in 5 star hotels ? They want a 'home away from home' , a clean place, a posh ambience and crisp service. Is that all ? They can choose to stay any other hotel then ,why choose a 5 star internationally branded hotel. Maybe , they are looking at good food served with a smile and friendly people also. So what else ? Every hotel worth its buck provides that. How can a hotel be different and how can it leave an impression on the guest -like a real WOW experience.

"Beer Can Chicken"

Pocono Brewery has always been the place where i used to enjoy Pulled pork some Corn on the Cob and a good pilsner of Yingleng lager,
Mondays were my off days then.... The chill winds of the Pocono Mountains forget the fact that i hate to ski made ride down there ever week just to play around with americanised marinades and stinggy rubs at times iam happy with just Baby Back Ribs ...Pork was getting monotonus and asked them ..Do you have anything intresting on the menu?

Review on Feasts of Wedlock Food Festival at Radisson Chennai

Experiments practically which involves tedious laboratory work has always been my dilemma, Even though it was a cake walk for my friends in high school, letting alone the pungent rotten egg smell of ammonium nitrate with sodium hydroxide along with those few brisk effervescences nothing lingers in my mind thus far, now then what about surface tension experiments ….Aaah that’s another set of night mares forgetting the fact one of the Hindu idols sucked in the milk, nothing else was as interesting as it sounds for me.

So the kitchen was no place for experiments for me other than a few plate presentation techniques or for that matter reproducing what my seniors in the cuisine eluded the most.

This is a wonderful pyramid I use to plan my life goals many times . Every once in a 8 year period which is the so called significant 'installments' of life ( 8yrs, 16 yrs, 24 yrs, 32 yrs,40 yrs and so on) you are stuck without a plan and you are clueless where you are heading ,what are you doing and actually what is the purpose of everything. Don't get me wrong -I am far from being philosophical or idealistic but I always seem to have the inquisitive twist of a conscience which urges me to reach the deepest levels and make everything I do and stand for meaningful, at least for me-which is most important ! Aristotle said "happiness depends on ourselves". Nothing can be more true. Happiness is a choice you are making every time. Likewise, living a life plan is a choice. The other choice is to 'ride the wave' and take it as events are offering you. "The greatest revolution in our generation is the discovery that human beings , by changing the inner attitudes of their minds, can change the outer aspects of their lives"- William James .

Radisson Hotel GRT Chennai uses Medallia Feedback Survey

Radisson Hotel GRT Chennai understands the importance of Guest Feedback. It is just not about asking and recording but its all about improving Guest Stay experience

Radisson Chennai was one of the pilot properties among Carlson hotels when the Guest Feedback system - Medallia was introduced. Medallia is a Third party organisation that sends comprehensive surveys to Guests after their stay to solicit their feedback on their Experiences at the hotel.

Allergen Warning - Essential norm in the Food Industry

On a serious note "Allergen Warnings" are surely becoming mandatory in not only HACCP certified and ISO 22000 certified hotels like the Radisson Hotel GRT Chennai who have taken the first step in introducing it at their Garden cafe restaurant but also in the food industry in general for product labeling as well.



For clarification, the term “major food allergen” refers to the eight most common allergens—milk, egg, fish (e.g., bass, cod, flounder), crustacean shellfish (e.g., crabs, lobster, shrimp), tree nuts (e.g., almonds, pecans, walnuts), wheat, peanuts and soybeans. This also means a food ingredient that contains protein derived from any of these described foods except “highly refined oils” derived from any of these foods and a few other very narrow exceptions.
Radisson Hotel GRT Chennai has taken a positive step by requesting Guests to inform if they  have any specific dietary needs so that the Chef ensures that this is met with substitutes.
So the next time you step in to a restaurant , make sure you inform of any food allergies that you may have before being asked!!!

- Arun CN , Front Office Manager.

Indian Team Cricket Captain Mr. Mahendra SIngh Dhoni and his wife Mrs. Sakshi at Radisson Hotel GRT Chennai

Radisson Hotel GRT Chennai Congratulated the most celebrated wedding couple, Mahendra Singh Dhoni and Sakshi Dhoni. A small cake cutting was done to wish them All the best during their recent stay at the hotel. In this picture is mr. Vikram Cotah, Vice President and Mr. CN Arun , Front Office Manager of the hotel along with the couple.

Feasts of Wedlock at Radisson Hotel GRT Chennai

Radisson Hotel GRT Chennai is taking the wedding flavors of South India and presenting them to your table in a unique experience of a Wedding Feast in its Food Festival 

" Feasts of Wedlock". The festival is on from 09th July till 18th July 2010 at The Garden Cafe for Dinner. The pricing is Rs.745 plus tax for Non-Vegetarian feast and Rs.695 plus tax for the Vegetarian feast. Enjoy the meal with Live Wedding Music and Mehendhi for a complete satisfying experience of attending a dear ones wedding!

"Brunch" is it really a Combination of Breakfast & Lunch

Out with the family? Hungry? Hung-over? Out with the guys? Out with the girls? Chill by the Pool? Want to don a Mask?

A Day in the Life of a Front Office Manager

It’s 6:00 on a Saturday morning. The alarm clock is blaring its normal “beep, beep, beep, beep”. The sun is peering through the window. Time to start another day as front office manager. It is going to be a busy day featuring 800 arrivals and 750 departures. Plus, the hotel is 50 rooms oversold. It is going to be a fun one.

Tips for perfecting your Email Etiquettes

In this age, Business communications such as e mail have become an integral part of our work life. Knowing how to develop our netiquette is as important as the other etiquette that we possess. The below tips have been taken from industry’s most seasoned experts by inc.com. I am sure all of us at some time or the other have been victims of perception for the e mails we have communicated. These tips are not rules but are only guidelines for Business emails in general and not for personal emails. Please also share with others who may benefit from these tips. I found it quite useful and hence I thought it would be for you too:

Knowledge Feed - How to train your Employees to say "Yes" to Guest Complaints

Train Your Hospitality Team to Say “YES!” To Guest Complaints

By Doug Kennedy

With the continued growth of online guest reviews, social media postings, and videos of customer rants on YouTube, it is obvious that a hotel's level of guest service is increasingly transparent to the outside world.  This is why in today's world it is more important than ever to train your hotel hospitality staff to not only welcome guest complaints, but to actually encourage them.

Unfortunately too many hotel staffers still see the handling of complaints as an unpleasant but necessary task.  What we need in the hotel industry today is a complete paradigm shift in how we view guest complaints.  Instead, today's hotel hospitality professionals should see guest complaints as opportunities and understand that the worst complaint is the one that is never mentioned.  Certainly, some guests do complain on their own and in doing so actually offer the favor of a chance at resolution. Meanwhile, many other disgruntled guests depart the hotel without ever voicing their complaint, later venting their frustration online to their Facebook friends or TripAdvisor readers.  This is why hotel associates should communicate their receptiveness to negative feedback and (figuratively) look at guests and say "Please complain!" 

There are many ways in which hotels can encourage complaints, such offering guest service "hotlines," but the best way is to simply train your staff to "read the guest."  By observing the guest's body language and facial expressions when in person, and by listening for vocal inflection and tone when on the phone, it is easy to identify guests who are not completely satisfied.  These are the guests who we can get to vocalize their complaint with just a little extra effort. 

While some associates avoid asking for feedback at all, many others ask in such a way that the guest can sense they are not really receptive.  So instead of saying a closed ended question such as "How was your stay, good?" which usually results in a one-word response, it is better to say something like "May I ask what you thought of our hotel?" or "May I just ask, is there anything we could have done to make your stay more enjoyable?"

Questions such as these, when asked with authentic sincerity and demonstrated by eye contact and a look of concern, usually elicit some frank and honest feedback encouraging those who had a problem to let us know. 

Unfortunately too many frontline staffers treat un-expressed complaints as the proverbial "elephant in the room"; everyone sees it sitting right there taking up space but no one wants to acknowledge it.  Yet by embracing complaints instead of avoiding them, hotels can gain an opportunity to resolve the complaint, to turn things around for the guest.  Some complaints, when properly handled, can even help generate good will from the guest, especially if they are impressed with the way it was resolved. 

As a hotel industry trainer who works with frontline staff every month, I recognize the challenges of creating this paradigm shift in attitude for complaints to be viewed as a "good thing."  This is why it is crucial for managers and leaders to support and reinforce the new perspective.  One reinforcement tool is to celebrate guest complaints.  Over the years I have worked with many hotels that have a fun way of celebrating other successes, such as ringing a bell in the group sales office when a new signed contract is returned.  Maybe we should consider a bell or buzzer to ring in the back office when a complaint is received?  Another way to encourage a new attitude about complaints is to measure and track them.  Many hotels already keep a tally sheet in the reservations department and/or the front desk to record the number of reservations booked, the number of upsells, or the number of walk-ins captured.  Why not implement a process for measuring and tracking the number of complaints received?  Some of my clients over the years have called this the "Please Complain" list, whereby staffers record the guest name and room number, the nature of the incident causing the complaint, the action taken, and whether the guest was satisfied with the outcome. 

In addition to tracking complaints, it is of course also important to train your staff on the tools they need to properly handle complaints.  Here are some tips on handling complaints for your next meeting:

• Listen without interrupting.  When guests are first voicing their complaint, it is important to listen interactively without interrupting.  Most guests first need to vent some frustration by telling their "story" complete with some dramatic details.

• When in person, demonstrate your attentiveness by maintaining eye contact and having neutral facial expressions.  Over the phone, be sure to add some "verbal nods" such as "I see," "okay," and "alright." 

• Once the guest starts to slow down after venting their story in full detail, it is time for a statement of empathy followed by an apology.  Empathy statements show "I can understand how you must feel; I can imagine I might feel the same way given the circumstance."

• To show empathy, paraphrase and re-state their complaint.  This not only shows that we understand the details, but also provides validation for the speaker.   "Ms. Young I can understand that this must have been frustrating for you.  With such a big event planned for this evening I'm sure the last thing you needed was a hotel room without hot water."

• Apologize.  As simple as it is to apologize, far too often guest services associates offer no apology at all, or what's worse, offer a trite, insincere comment such as "I'm sorry" without meaning it.  When you read negative guest reviews or negative comment card postings, a common issue is that "No one seemed to care; no one even apologized." An apology is not an admission of fault; it simply says that the intentions were good.

• Restate options.  Guests who complain want results.  Ideally we can just give them what they want or need.  Yet in the real-world of hotels, sometimes it isn't that easy.  For example, if a guest wants a particular room type when absolutely none are available, try to offer at least two alternative choices to pick from.  Here is an example:

"Unfortunately Mr. Perez all of our pool view double rooms are occupied this evening.  What I can do for you is to put you in a poolside king room and send in a rollaway bed, or I can offer you a garden view double room for this evening."

By training your staff to be on the lookout for un-voiced guest complaints, and helping then understand how to draw-out the details and properly resolve the issues, we can reduce the odds that the incident surfaces in an online posting.  Instead of having a disgruntled guest becoming the hotel's worst nightmare, we can possibly turn that same guest into an apostle to help spread the good news about the great service they received to turn things around.

Expedia Insider's Select Award 2010 for Radisson Hotel GRT Chennai

Vice President Mr. Vikram Cotah with the Expedia Insiders Selct Award 2010.

Radisson Hotel GRT Chennai 's Facebook Page

Radisson Hotel GRT Chennai has a "Like " Page on facebook ! Join in to get the latest updates!

Chefs Turn Blood suckers

Radisson Rowdies 2010

The holiday spirits were sure to take a route which has never gone before ...The following are the set of collection of Pictures which speaks volumes about the way we welcomed 2010.. (click radisson rowdies 2010 for more)
Koyambedu Kumar and Chetpet Chellapa did'nt show up..
as their rivals "Jack Sparrow"Murali and Vakil Dhadha Selva were present at our kuppam.
The Ice lounge was an unique attraction fair to boast that it was the first of its kind in the city.
The ambience and the decorations reminded ones of the small "Potti Kadais" and trade mark Koli sodas and Panparag which were the heart and soul of our rowdies were also present at our midst.....