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JOEY Restaurants Makes 6,000 Hot Meals to Feed the Hungry

March 28, 2017

Cup of Care 2017 - Blog

JOEY employees are passionate about their communities and are always looking for ways to get involved. In 2008, JOEY explored a new company-wide approach to giving back that was accessible to anyone in the organization who wanted to participate. As a restaurant, it was also important to address the issue of hunger in the communities JOEY operated in. Cup of Care was born.

 Over the last nine year, JOEY has peeled and prepped approximately 10 thousand pounds of carrots, celery and mushrooms to make a hearty and delicious beef and barley soup. To date, JOEY has served 100,000 hot meals across Canada, Seattle and Los Angeles partnering with local shelters and organizations chosen by our employees in each of our communities.

 “Cup of Care is near and dear to our hearts. It`s a way we can all come together to support our communities and truly make an impact,” said Chris Mills, Executive Chef of JOEY Restaurants. “We will be serving over 6,000 chicken pot pies between all our regions based on community needs.”

 “At JOEY Restaurants, we are passionate about empowering our communities and making sure that they are provided with the necessary resources to be set-up for success,” said Jeff Fuller, owner and CEO of JOEY Restaurants. “We surveyed partners in each city to determine what causes were most important to them. It`s important to us that our employees have a voice in our community outreach.”

The organization we partnered with this year include:

Greater Vancouver Regional District

Covenant House Vancouver offers a clear exit from life on the street to youth aged 16 – 24. This is made possible through a carefully designed Continuum of Care including a daily drop-in program, a 54 bed residential crisis program, a transitional living program, relapse prevention and life skills training.

Inner City Love works to nourish the body and minds of some of Vancouver’s most disadvantaged children in need. Operating out of Admiral Seymour Elementary School in East Vancouver, Inner City Love takes a two-tier, holistic approach to delivering health and wellness, while mentoring children and creating a special environment that builds confidence and self-love. 

Kelowna

Okanagan Boys and Girls Club Kelowna is a leading provider of programs to children and youth that support the healthy physical, educational and social development of more than 7,000 young people and their families each year. We have been helping young people discover, develop and achieve their potential since 1959. Every day at Okanagan Boys and Girls Clubs, children and youth get the help they need to learn to develop positive relationships—with peers, family, teachers and the community at large. Clubs offer programs in physical recreation, technology, the arts, personal growth and more. Many clubs also provide meals, emergency shelter, family support programs and other support to children, youth and families at risk. Our mission is to provide a good place to be for children, youth and families across the Okanagan regardless of circumstances. 

Edmonton

The FOUNDATION Youth Centre‘s primary purpose is to invest in the lives of every young person in Mill Woods by providing holistic care, mentoring relationships, a safe community to belong to, and opportunities to explore their potential. 

The Mustard Seed is a Christian non-profit organization that has been caring for the needs of the less fortunate since 1984. Through its ministry centres across Alberta, The Mustard Seed delivers basic services, housing and employment programs to those in need and partners with the community to address the root causes of poverty. For more information, visit www.theseed.ca.

Calgary

Ronald McDonald House® Southern Alberta offers a home away from home for out-of-town families with children receiving medical care at a Calgary hospital. Our House provides a warm, compassionate and comfortable environment where families can share experiences, eat a warm homemade meal, and rest while caring for a sick child. Offering 23 private family suites, the House also features a communal kitchen, home-style living rooms, free laundry facilities, play areas and programming for all ages facilitated by our Family Services team. Last year, 283 families stayed at the House.

Winnipeg

The Siloam Mission is a connecting point between the compassionate and Winnipeg’s less fortunate, Siloam Mission is a Christian humanitarian organization that alleviates hardships and provides opportunities for change for those affected by homelessness.

Toronto

Covenant House Toronto is Canada’s largest agency serving at-risk, homeless and trafficked youth – as many as 250 youth daily. A national leader, we educate and advocate for change by influencing public policy and delivering prevention and awareness programs. The agency provides 24/7 crisis shelter, transitional housing and comprehensive services, including education, counselling, health care, employment assistance, job training and aftercare.

Ottawa

Shepherds of Good Hope is the largest not-for-profit organization dedicated to the needs of homeless and vulnerably-housed men and women in the city of Ottawa. We are the only organization to provide around-the-clock, comprehensive services to our clients and residents, most of whom live with addictions, mental health challenges and trauma. From a 254 bed shelter, to our 5 supportive living residences across the City of Ottawa, over 450 men and women sleep in our facilities each night. By offering innovative programs and services in a non-judgemental environment, Shepherds of Good Hope is creating a community for all through acceptance, compassion and care.

Seattle and Bellevue

The Queen Anne Food Bank envisions a community where no one goes hungry, and our neighbors in need have equitable access to enough healthy and wholesome food to meet their needs. Our mission is to provide healthy food assistance to low-income and homeless people in Seattle. We serve every person that comes to our door in need, without discrimination and with respect and dignity. 

The Sacred Heart Shelter is located on lower Queen Anne and is a temporary shelter that offers a safe, home-like refuge to homeless families in Seattle. Sacred Heart functions under the premise that every person is entitled to a safe place to sleep. We believe that the transition from homeless to housed is one that takes time, effort and perseverance. Sacred Heart Shelter operates as a support network for people as they go through that process. The staff works with residents to develop goals, obtain health and dental care, job and parent training, childcare and ongoing support and assistance towards the ultimate goal of locating stable, permanent housing.

Los Angeles

Hope of the Valley Rescue Mission is non-profit homeless and housing services provider that exists to support the homeless and hungry in our community.  Our goal is to restore hope and rebuild the lives of those that are experiencing homelessness, guiding them from the streets to sustainability while meeting their needs physically, emotionally and spiritually. 

JOEY Restaurant Group Named One of the Best Workplaces for Women in 2017

March 8, 2017

 Karen and Monika

JOEY Restaurant Group is proud to announce that our organization has been named to the 2017 BEST WORKPLACES FOR WOMEN. 

JOEY Restaurant Group received this honour after a thorough and independent analysis conducted by Great Place to Work® Canada, which included the following considerations of the organizations surveyed:

bwfw

Minimum 50 women employees in the organization

Minimum 90% positive response to the statement “I am treated fairly regardless of my gender”

For eligibility, surveyed organizations provided male/female breakdown by job level (non-management., middle management and senior management)

 At JOEY, 52% of women are in management positions with women playing a leading role in all aspects of our business.

Some of these individuals include:

  • Bar: Carlyn Gill, Manager of Bar Training

  • Construction: Oriana Vanderboon, Project Manager

  • Culinary: Kathleen Good, Night Sous Chef

  • Design: Meghan Pitt, Senior Project Designer

  • Human Resources: Georgina Boyne, Manager of Human Resources

  • Information Technology: Elysia Douillard, Retail Systems Analyst

  • Marketing: Britt Innes, VP of Marketing

  • Operations: Leah Whitworth, Regional Manager

  • Payroll: Ivana Mitrasinovic, Manager of Payroll

  • Procurement: Caroline Smart, Director of Procurement and Supply Chain

  • Recruitment: Kelsey Bleakney, Manager of Recruitment and Employment Brand

  • Senior Executive Team: Kathryn Angus, CFO

  • Training and Development: Kathryn Oliver, Manager of Training and DevelopmentLeah2

“This is not only a day to recognize all the great women that make up our organization but an opportunity to illustrate the diverse careers you can have working for a progressive restaurant group,” said Leah Whitworth, Regional Manager for the Lower Mainland. “Many people have pre-conceived notions about restaurant “jobs” and what a career looks like. There’s a whole world of opportunity that exists depending on your interests and skill set. JOEY takes developing people seriously and your performance of sales, people and growth profit directly reflects returns in your pocket. The restaurant industry is a dynamic industry that is constantly evolving. Innovation, growth and the education of our people is critical and allows us to stay on the leading edge. There`s a reason we have a 13 year average management tenure, we invest in our people in every way possible.”

 “I can speak to that personally,” said Britt Innes, VP of Marketing. “I’ve been with company for 13 years. I started as a server, studying to earn my business degree at Simon Fraser University. I quickly realized I was learning more at JOEY as I moved up the ranks; formulating budgets, making sales plans, managing a team. Now, I’m the VP of Marketing. At JOEY, you forge your own path.”

 Kathleen Good HeadshotAs the night sous chef at JOEY Restaurant Group’s Calgary Chinook store, Kathleen Good performs multiple roles and wears multiple hats. She is responsible for ensuring that the 10-14 kitchen staff working under her are ready each night “to execute a flawless dinner service,” as she puts it.

 That is her immediate and daily challenge. Long-term, however, she’s responsible for ensuring that everyone under her grows and develops. “There’s no ceiling for anyone who wants to continue to develop and learn new things,” says Good. “The possibilities are limitless and I haven’t seen anything like it in any other organization where I’ve worked. If you’re driving your personal development, management will support you.”

 The list of Best Workplaces for Women is based on direct feedback from employees of the surveyed organizations, and Great Place To Work ® confirms that the survey data has a 90% confidence and a plus or minus 5% margin of error.

 Jeff Fuller, owner of JOEY Restaurant Group, is committed to making this a great place to work through encouraging growth and rewarding high performance.

JOEY Restaurants Opening at Historic Rideau Building

February 21, 2017

JOEY Rideau for blog

JOEY Restaurant Group announces next company-wide location will be the Rideau Centre, opening late spring of 2017. This will be a momentous site in the organization’s history, as it is a landmark site for not only Ottawa but JOEY will also celebrate their 25th anniversary with its opening.

“We were excited about this historic site and being part of downtown Ottawa. It was important that this location embodied the JOEY brand, but was also cohesive with the historic exterior elements of the building,” Meghan Pitt, Designer for JOEY Rideau, “We worked with the city to ensure our patio paid homage to the city’s history while also being unique to us.”

As such interior architectural elements throughout will align with the building’s history, while JOEY Rideau’s patio will emulate a traditional bistro seen on the old streets of Ottawa, complete with café style seating and string lights.

The open concept will include a cozy waiting area, dining room, lounge with central bar, and seating focused around a theatre kitchen. Building on offering world-class hospitality, a custom live edge tasting station near the entrance ensures there`s ample room for guests to wait. A sushi bar at the kitchen ledge and chef’s dining seating in front of the kitchen will offer a new way to be a part of the experience like never before.

The culinary team, led by Executive Chef Chris Mills, continuously explores new flavours, techniques and dishes. Whether the inspiration comes from just around the corner or a continent away Chef Mills believes in offering innovative dishes that are sure to surprise.

Paralleling the experiential, theatre kitchen will be a wine room, custom designed in collaboration with JOEY Sommelier Jason Yamasaki. 

“JOEY Rideau is the pinnacle of JOEY design today; cohesion meets individuality. We have really defined the JOEY brand aesthetic over the last few years and guests can expect to see that refined-industrial, yet timeless look we have become known for. There is a fine balance between the strong brand elements that define us while still incorporating new materials and architectural features unique to this location,” said Pitt.

This location is a true reflection of how far JOEY has come over the last 25 years and is a nod to what the future of JOEY will look like.

Wishing you a wonderful holiday season!

December 24, 2016

Happy Holiday

Thank you to everyone who entered our seven days of giveaways.

We had a lot of fun sharing tips and hearing all your thoughtful stories and answers.

Wishing you all a very wonderful holiday season!

 

START 2017 OFF RIGHT

December 23, 2016

Fuller

A Private Event Experience

Jeff Fuller, Owner and CEO of JOEY Restaurants

 

It’s the season of celebrations. Whether you’re busy traveling to company parties and family dinners or are playing the ultimate host at your own event – this time of year can be hectic. That’s why we want to treat you to a carefree event of your own in 2017, because let’s admit it – you deserve it! All you need to do is pick the day. Stress free for you, and impressive for your guests. Our grand prize (valued at $2,000) is:

 

event pic 1 A Private Event at JOEY for 10:

Do you have a special anniversary, birthday party or engagement you want to celebrate in 2017? We want to help. Our private event spaces offer an inviting ambiance with warm accents. This prize consists of a private booking at JOEY for 10 guests including a champagne toast, a four course dinner with award-winning wine pairings and a signature handcrafted cocktail station. All you need to do is let us know the location you wish to join us at and the day you want to celebrate and we will do the rest! Our event teams are ready to create the perfect experience for you.

event pic 2

To enter: Follow @JOEYRestaurants on Instagram. In the comment section for today’s Instagram Private Event Giveaway tell us what event you want to celebrate and who you want to celebrate with. Contest closes at 9:30am PST on December 24, 2016. Winner will be selected at random and announced on the Instagram Private Event Giveaway post at 10:00am PST on December 24, 2016. 

 

Up Your Party Game This Season!

December 22, 2016

ChaffeAs the Events Development Manager for JOEY Restaurants I plan a lot of parties! Jeff Fuller, the owner of JOEY, and I like to ensure all guests celebrating feel special, whether they are hosting a party in one of our private event spaces or we are hosting a launch party for a new location. It’s easy to make guests feel special when you have a dedicated hospitality team behind you, but how do you accomplish that same experience at home? Home get-togethers are a great way to get all your friends together over the holiday season but between preparing food and mixing drinks for your guests, how are you going to have any fun of your own? Here are some tips to help make your party a big success.

- Elysse Chaffe, JOEY Events Development Manager

JOEY Burnaby Events

 

1. The Party Starts When Your Guests Walk In

Greeting your guests at the door with a beverage will make them feel as if they are attending a polished affair.  The best part is that it’s much easier than the alternative of inviting them to sit down and asking them what they would like.  Having pre-poured beverages will allow your guests to get right to mingling and give you some extra time to put your feet up.  Prosecco or champagne are general crowd pleasers and tend to work best — they take only a few seconds to pour and will look great on a silver platter while waiting for more guests to arrive. Create a little station near the entrance so you have everything you need at the door and don’t need to run back and forth to the kitchen.

IMG_3154

2. Prepare a Coat and Shoe Area

Often overlooked, your guests will be fighting the rain and snow on their way over to your place and will likely have some extra weather protection such as big boots, umbrellas and big wet coats. Ensuring you have a well setup coat area will help elevate bottle necking at the doorway and ensure your home stays tidy.

3. Serve Both Hot and Cold

Great hors d’oeuvre will keep your guests delighted and snacking all evening, but if you go for dishes to elaborate you will be spending most of the evening cooking and serving meals. Mixing in some timeless cold canapés will give you more time to focus on the more tricky dishes, and then more time to catch up with your guests.

_MG_1074Meat and cheese platterStation 2

4. Create Stations

The last thing you want at a party is people crowding around the kitchen or doorway waiting for food or drinks to come. It creates clutter for you trying to host and changes the dynamics of the party completely. Before you send out your invites take a look at your space. Think about where a drink station and a canape station could work. Disperse them around the space. This will create areas for people to flow to and from and ensure that people mingle and hang out in the main area of your party. A good tip is to look for corners or edges around your main mingling space.

 

5. Make Your Stations Interactive

I love to make my stations interactive. This helps in entertaining your guests. Think about it, you can’t talk to everyone all at once so by creating some playful elements at the party guests will feel like they are truly being hosted and the pressure will be taken off you! When I say interactive, think touch, taste, smell and sight.

JOEY Burrard's station

In our business we always like to remember people eat (and drink) with their eyes as much as they do with their palate. By creating stations where people can build their own drinks or canapes there is an element of playfulness and you won’t have to be crafting drinks all night! A great station for this is mimosas. You can leave the bubbles out and have crafts of different fresh juices for people to make their own. When building stations we like to incorporate the theme of the party or ingredients that go into the dishes or drinks. For instance, if you were serving mimosas at a holiday party, you could incorporate some pine tree branches along the table or showcase fresh pressed juice by having fresh oranges out, some partially cut to create fragrance. You also want to create levels so your station looks dynamic and can be seen from across the room.

Prosecco station 2Prosecco station

These stations also make for great photo opps for your guests!

That’s it! It’s as easy as that. If you incorporate these five tips into your next event I promise you, you will have more time to enjoy your guests’ company! Happy celebrating, everyone!