JOEY Restaurants to support Kelowna Women's Shelter with charity

Image Credit: THE CANADIAN PRESS/Jonathan Hayward

August 01, 2016 - 2:51 PM

KELOWNA - Starting this summer, JOEY Restaurants is expanding the Cup of Care philanthropy program with a new initiative called Scoop of Care. For the month of August, $1 from each scoop of our Spun Daily Ice Cream will be donated to a local charity or cause as chosen by JOEY employees.

“Scoop of Care was created from our employees’ feedback and desire to find more ways to give back to their respective communities,” said Jeff Fuller, owner and CEO of JOEY Restaurants. “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. We surveyed partners in each city to determine what causes were most important to them. It was important to us that our employees had a voice in crafting Scoop of Care and determining what initiatives they wanted to support. We are all really excited to see where we can take this.”

In Kelowna, JOEY is partnering with the Kelowna Women’s Shelter based on a shared belief of unleashing potential in others.

Kelowna Women’s Shelter provides emergency and transitional housing, food, clothing, counselling support and prevention education services to women and their children who have experienced intimate partner violence. In the 36 years since it opened its doors, the Shelter has helped countless people. Last year alone, more than 200 women and children spent at least one night at the Shelter. The organization also provided 13,000 meals and answered 1,576 crisis and counselling calls to its 24-hour phone line.

“We are so grateful to have been selected as the charity of choice for the local Scoop of Care initiative,” says executive director Karen Mason. “To think that just by choosing to enjoy a delicious frozen dessert at JOEY people can help make a real difference in the lives of women and children in need in the community is pretty exciting!”

“We thought our Spun Daily Ice Cream was a great menu choice for the summer,” said Executive Chef Chris Mills, “we have brought the process of making ice cream in house. We start with liquid nitrogen, which is –321°F, and combine it with the house made ice cream base. When the liquid nitrogen hits the ice cream base, it freezes instantly which produces extremely small ice crystals. This is what makes the creamiest and smoothest ice cream you have ever tasted. We will have one of our rotating flavours featured daily meaning there will be plenty of reason to come back!”

Flavours include: