It's no secret. Chadon beni, thyme, rosemary and paprika are some of the seasonings in the newest local fried chicken to hit the market.The ingredients are displayed prominently on a wall inside Redd's first chicken and fries outlet in Montrose, Chaguanas.Selvon Lutchman, general manager, in an address at the launch of the new fast food restaurant yesterday in the newly renovated Ambassador building in Montrose, said it took the four directors six months of testing to perfect the recipe.
Redd's new pepper sauce went through the same scrutiny.Fresh, not frozen, chicken is used and is marinated for 24 hours before frying.Lutchman, a former aircraft technician, and three others, Sureash Singh, Sunil Persad and Nigel Bissoon, came up with the idea to open their own outlet a year ago while having a drink inside another fast food outlet.
Poor customer service and questionable kitchen preparations were some of the major incentives to create an outlet that would revolutionise the fast food industry, Lutchman said.Too much salt in the food and waiting too long in the line were other main reasons.Great customer service will be a major priority in Redd's, he promised.Lutchman said the directors spent long days and sleepless nights to also come up with the bright, cheery d�cor.
He said 25 people were hired for the first of several coming franchises.President of the Chaguanas Chamber of Industry and Commerce, Richie Sookhai, emphasized the need for good customer service."Let's not have a stigma like the others. Let's set the bar."We grew up from an agricultural town and we are family oriented in Chaguanas," he said.Chaguanas Mayor Gopaul Boodan said Redd's success is guaranteed since 180,000 people pass through the area weekly.