'Lassi Jaisi Koi Nahi’ at TYC, Ludhiana
Beat the heat at TYC, Ludhiana with the ongoing Lassi Festival (May 4, 2012 to May 15, 2012). With the tagline, “Let’s make lassi the national drink”, the festival is offering you from a plethora of interesting lassis to choose from. Try anything from Kesar Elaichi Lassi, Caramalised Lassi, Khus Lassi, Strawberry Lassi, Tomato Lassi, Pineapple Lassi, and so on...
The Yellow Chilli Learning Meet
Here is a short synopsis on the overall experience at the first ever The Yellow Chilli Learning Meet held at the Khana Khazana and TYC - Powai, Mumbai on December 1 and 2.
December 1
The get together began with a short, warm and welcoming note to all the attendees by Ms Sabita Shekhar. This was followed by an introduction of all attendees. This meet was flagged off with an inspiring talk by Chef Sanjeev Kapoor.
Business Plans and Future of the Yellow Chilli by Chef Kapoor
Individual growth: An individual’s growth leads to the growth of the brand. This growth has to be sustained so that it is consistent.
Partnership: The spirit of partnership has to be maintained so that it becomes a win-win situation.
Emotional intelligence: Standards have to be followed no doubt but emotional standards can be followed only based on values. Investment of positive emotions is critical.
Growth of TYC: Focus is on growth of existing outlets but this begins with the growth of individuals to become better professionals.
Upcoming TYC: First vegetarian outlet in Ahmedabad.Four TYCs have been signed in Bahrain. Jaipur, Raipur, Patna and Lucknow are next on radar.
Ethos and Culture of The Yellow Chilli by Rajeev Matta
To bring in the fun element, Ms Shekhar had arranged for role plays in order to enhance the spirit of teamwork and working in coordination. The activities required quick thinking and creating ideas on the spot.
This was followed by a discussion on the Best Practices that could be implemented at the outlets to ensure better recruitment, training, motivation and retention of staff.
December 2
The venue was The Yellow Chilli at Powai.The day began with a talk by Mr Satyaki Mukherjee.
Marketing and PR by Satyaki Mukherjee
The highlight was the recognition given to each attendee.Participation certificates and token were handed over to each visiting chef and manager. The great achievers were given special trophies:
Best Manager 2009:Mr Manoj Thapliyal - TYC Noida.
Best Chef 2009: Chef Bhagwan Singh - TYC Ghaziabad.
Longest Distinguished Service: Chef Bhagwan Singh - TYC Ghaziabad.
Longest Distinguished Service: Chef Shiv Gopal Verma - TYC Guwahati.
Discussion and understanding of Wonder Chef concept- new initiative of Chef Kapoor.
The other discussion was on service hollowware which would be of beaten steel as is being used at TYC – Pune, Hyderabad and Shalimar Bagh. It was an open discussion about the quantity of food to be served.
The overall experience has been enlightening on both ends. It was decided to have such meets regularly and may be at an increased frequency.
Beat the heat at TYC, Ludhiana with the ongoing Lassi Festival (May 4, 2012 to May 15, 2012). With the tagline, “Let’s make lassi the national drink”, the festival is offering you from a plethora of interesting lassis to choose from. Try anything from Kesar Elaichi Lassi, Caramalised Lassi, Khus Lassi, Strawberry Lassi, Tomato Lassi, Pineapple Lassi, and so on...
The Yellow Chilli Learning Meet
Here is a short synopsis on the overall experience at the first ever The Yellow Chilli Learning Meet held at the Khana Khazana and TYC - Powai, Mumbai on December 1 and 2.
December 1
The get together began with a short, warm and welcoming note to all the attendees by Ms Sabita Shekhar. This was followed by an introduction of all attendees. This meet was flagged off with an inspiring talk by Chef Sanjeev Kapoor.
Business Plans and Future of the Yellow Chilli by Chef Kapoor
Individual growth: An individual’s growth leads to the growth of the brand. This growth has to be sustained so that it is consistent.
Partnership: The spirit of partnership has to be maintained so that it becomes a win-win situation.
Emotional intelligence: Standards have to be followed no doubt but emotional standards can be followed only based on values. Investment of positive emotions is critical.
Growth of TYC: Focus is on growth of existing outlets but this begins with the growth of individuals to become better professionals.
Upcoming TYC: First vegetarian outlet in Ahmedabad.Four TYCs have been signed in Bahrain. Jaipur, Raipur, Patna and Lucknow are next on radar.
Ethos and Culture of The Yellow Chilli by Rajeev Matta
- Integral parts of restaurant business
- How TYC brand is different
- How to represent the brand Sanjeev Kapoor
- Tips, ideas and suggestions
- Demo Session
- Menu philosophy
- Unique features of TYC Ahmedabad
- Food costs and menu pricing
- Discussion of buffet structure
- Take away procedure
- Work flow- stores to production
- Making of the TYC kitchen, including dish wash and pot wash
- Making of the TYC storeroom
To bring in the fun element, Ms Shekhar had arranged for role plays in order to enhance the spirit of teamwork and working in coordination. The activities required quick thinking and creating ideas on the spot.
This was followed by a discussion on the Best Practices that could be implemented at the outlets to ensure better recruitment, training, motivation and retention of staff.
December 2
The venue was The Yellow Chilli at Powai.The day began with a talk by Mr Satyaki Mukherjee.
Marketing and PR by Satyaki Mukherjee
- Positioning of TYC
- Marketing philosophy
- Advertising philosophy
- Marketing and PR plan for TYC
- Website and public relations
The highlight was the recognition given to each attendee.Participation certificates and token were handed over to each visiting chef and manager. The great achievers were given special trophies:
Best Manager 2009:Mr Manoj Thapliyal - TYC Noida.
Best Chef 2009: Chef Bhagwan Singh - TYC Ghaziabad.
Longest Distinguished Service: Chef Bhagwan Singh - TYC Ghaziabad.
Longest Distinguished Service: Chef Shiv Gopal Verma - TYC Guwahati.
Discussion and understanding of Wonder Chef concept- new initiative of Chef Kapoor.
The other discussion was on service hollowware which would be of beaten steel as is being used at TYC – Pune, Hyderabad and Shalimar Bagh. It was an open discussion about the quantity of food to be served.
The overall experience has been enlightening on both ends. It was decided to have such meets regularly and may be at an increased frequency.
