Meetingmax recently announced that it had signed an agreement with Oklahoma City to manage their online housing needs. Read the full release here.
JOEY Restaurants' Executive Chef Chris Mills was recently on Urban Rush making pumpkin spice doughnuts and the new Triple Threat specialty coffee. You can watch the full clip here.
And if you are interested in making them at home. Here is the recipe:
Wet Ingredients 1 cup Pumpkin puree ½ cup Buttermilk 1/3 cup Sugar 2 each Eggs ¼ cup Brown sugar ¼ cup Butter, melted Dry Ingredients 1 ½ cups Flour, all purpose 1 tbs. Baking powder 1 tbs Pumpkin spice (4 cin. 4 clove, 2 all, 2 nut meg) 1 tsp. Salt ½ t Baking soda Method: Combine wet ingredients in a stainless steel bowl Sift dry ingredients. Add wet to the dry ingredients and mixing as little as possible. Until there are no lumps. Refrigerate for up to 12 hours. To fry – use a home deep fryer or prepare a stove top pot of oil heated to 350F using a deep-fry or candy thermometer to measure the temperature. Gently drop marble size pieces of the dough into the fryer being careful not to splash hot oil. The doughnuts take about 2½ minutes. You can turn them using a slotted spoon or chopsticks. Once cooked transfer them to a paper towel lined plate or tray to drain. Verify that the center of dough is cooked through and adjust timing accordingly. Once the doughnuts have a chance to cool – toss them in the cinnamon sugar to coat and serve with a coffee cup of the dulce de leche, Enjoy! Cinnamon Sugar 1 cup Sugar 1 tbs. Cinnamon, ground Combine the ingredients and reserve for the doughnuts. Coffee Dulce de Leche 1½ cups Cream ¾ cup Brown sugar ¼ cup Butter ¼ t Vanilla Extract 4 g Instant coffee, mixed with just enough water to dissolve Method: Reduce cream, brown sugar and butter in a heavy bottomed saucepan by 1/3rd. Allow the sauce to cool then add the vanilla and instant coffee Reserve until the doughnuts are done.Today's Vancouver Sun featured a piece on how Jeff Fuller is building the leadership team at JOEY Restaurant Group.
Joey Restaurant CEO building the management ranks.
By Denise Deveau
Jeff Fuller has been grooming top management talent since he founded Joey Restaurant Group in 1992. With 25 restaurants in his portfolio and counting, he is a firm believer that a deep management team is essential to growth.
When he started, he spent a lot of time living out of a suitcase and travelling between locations, he says. As the business grew, he soon realized the importance of being ``well stocked'' with management talent.
``When you have big growth, it's hard to catch your breath,'' he says. ``But if you don't get caught up, that's a kiss of death. I believe in the old cliche, don't outgrow your people. I knew we had to get focused on producing a management team ahead of opening new restaurants.''
The management recruitment continues.
``It's an enabler for everything else,'' he says. ``I'm really big on meritocracy and creating an infrastructure that isolates top management potential as employees progress through the system.''
Fuller's approach has won accolades from a number of quarters. The company's entire management team is hired almost exclusively from within its ranks. In fact, every restaurant manager began as a chef or server.
``As they progress they get more responsibility and challenges. And as they get deeper into the process, some move faster than others,'' he explains. Managers that reach a certain level can also take part in the company's share purchase plan.
Fuller's hiring philosophy might be unusual but it works, he says. ``I tell managers to hire someone who can eventually replace you. That will put pressure on you to move up because they're that good.''
While Fuller plans to stick around for awhile, he's also proud to say: ``I can think of three or four executives that are already capable of filling my shoes.''
© Copyright (c) Postmedia News
Jaeger Mah, the man who's spending 80 days and nights living at YVR, caught up with the YVR School Tour Program last week.
Watch his video here.
This week, Vancouver International Airport (YVR) is officially launching its 2011 School Tour Program, The Future Lands Here. Over the next two months, thousands of Grade Five students from Metro Vancouver will visit YVR for a tour full of activities, information, and fun.
Elettra Communications' Marcus Tan, Wyanne Wong, and Annalisa Pareja are the YVR School Tour Guides. Our Tour Guides hail from SFU's Communications Co-op Program and we're delighted to have them on board. Read their bios on the YVR Connections blog.
Congratulations to the JOEY Restaurant Group on their recent International Prism Award win. The award recognizes organizations that have profited through their commitment to coaching as a leadership strategy.
From the news release:
The Canadian-based Joey Restaurant Group began a coaching initiative with the strategic selection of the most senior leaders in their organization, so they could be coached and be trained as internal coaches while running their restaurant regions. In the last 30 months, they experienced more than 30 percent revenue growth, reduced turnover, and made the Top 100 employers list for the first time. JOEY calculates a 682 percent return on investment from their coaching initiative.
Past winners of the ICF International Prism Award include: Genetch, TINE Group, Solaglas Windowcare, ibm.com North America, SYSCO, the BBC, MCI, University of Texas at Dallas, Verizon Business, IBM, and NASA.
Read the full news release from The International Coach Federation here.
Honestly, why fumble about with a cookbook when you can learn directly from the very best in the city?
The Arts Club Theatre Company has just announced the line up for the fall edition of its successful Celebrity Chef Cooking Class Series.
JOEY Restaurants' Executive Chef, Chris Mills, is one of the renowned chefs in the lineup this season. He'll be teaching his class on November 17, 2011.
If we know anything about Chef Mills (...and we think we do...), you're in for a treat if you take his class. His menu is guaranteed to be highly inventive and mouth watering, and his class is sure to be a lot of fun.
Plus, funds raised through ticket sales go to support the Arts Club Theatre Company, so it really is a win-win.
Tickets are limited and going fast. Find out more about the cooking classes and how to get tickets by visiting the Arts Club blog.
Read Marketing's story here.
Read the story in The Province about the Lifesaving Society's message on preventing drowning.
Global BC visited the "graveyard" at English Bay for a story on National Drowning Prevention Week.
View the whole story here.
Somber safety reminder marks National Drowning Prevention Week
To mark National Drowning Prevention Week (July 16 – 23), the Lifesaving Society left a poignant reminder at English Bay beach that too many B.C. residents drown each year. Sixty-seven swimming kickboards (a floatation aid for learner-swimmers) were placed in rows, upright in the sand at English Bay to create ‘gravestones’. Each gravestone represents a life that was tragically lost in B.C. waters last year.
The words on the kickboard gravestones prompt people to ‘Learn how to swim. Swim to survive’, and directs them to lifesaving.bc.ca to find out more.
“Each summer we see a spike in the number of drowning deaths as families and groups head for the beach, lakes and swimming pools,” says Dale Miller, branch executive director of the Lifesaving Society. “As the first part of the gravestone message states, it’s vital everyone knows how to swim, that means swimming lessons for toddlers, kids, and adult non-swimmers.”
But people who can swim also make up a large percentage of the death toll. “Nobody’s immune to drowning,’ Miller continues. “Even strong swimmers can drown which is why the tombstone also states ‘Swim to survive’. Swim to Survive® teaches swimmers the essentials needed to survive an unexpected fall into deep water - an important first step to being safe around water.” The Lifesaving Society partnered with advertising agency TAXI Vancouver who developed and executed the idea.
Photo credit: Ryan Semeniuk
With summer finally on its way, JOEY Restaurants' Executive Chef Chris Mills visited Urban Rush to share some patio treats with Mike and Fiona. A developing trend in drinks this year is spritzers (yes they’re back, but better than ever). JOEY has just added two to their drinks menu and they are fabulous! The St Germain Spritz is made with prosecco, blueberries, and St Germain - an elderflower blossom liqueur which is new to B.C.
Also new to the menu are sushi cones, but with a twist. Instead of using a traditional seaweed nori, these are made with a soybean wrapper which keeps them light and allows the flavours to really come through.
Watch the clip to see Mike and Fiona learn how to roll the cones…
JOEY Restaurants' Executive Chef Chris Mills was on BT Vancouver this morning to give hockey fans some ideas of ‘lucky food’ they can eat today. Hint: go for fish, pork, pomegranate, and citrus. Avoid chicken and lobster. And remember, lucky things come in threes!
