James Bay's newest celebrity

By Sandy Irvine

Barb's Fish and Chips Floating Seafood Restaurant-or just Barb's to anyone who has eaten there more than once-located on Fisherman's Wharf is turning 28 this year. Initially, the restaurant was set up to serve a hot breakfast to local fishermen. But once locals got wind of the fresh, tasty food and seaside atmosphere, the restaurant quickly expanded its offerings to a full service lunch and dinner.  And the rest they say is history-the restaurant has been thriving ever since.  

But, according to Ian Poyntz, president and owner of Barb's for the last seven years, something was missing or better yet, needed to be added.  So Poyntz came up with the idea of adopting a mascot. After talking to his manager of 5 years, Nath Keo, Keo decided to have a contest to name the mascot. The prize: a $100 gift certificate.  Out of hundreds entries, the name 'Chip' won out! In total four people (three people from Victoria; and 1 from Washington State), picked that name so gift certificates were divided into $25.

Chip-an adorable blue fish with Gene Wilder eyes and an Eddie Murphy mega watt smile-made his debut at the Victoria Day parade which was held on May 21^st. And by all accounts he was a success.  Children flocked to him, wanting to give him high-fives, hugs, or to take a photo with the latest James Bay celeb. His next appearance will be at the restaurant's 28^th birthday celebration on June 15^th from 4-6 p.m. Also broadcasting live from the dock will be 98.5's the Ocean and 103.1's Jack FM. Barb's is also part of Jackaholics Club 'Battle of the Beef' competing for the best hamburger in the city. And then Chip will join in on the Gay Pride Parade festivities where he'll hand out hundreds of beaded necklaces-Marti Gras style-on July 8^th.

 "This wasn't a business decision, it was a way to engage and give back to the community," said Poyntz. Waving from a truck just wasn't enough. As much as we appreciate tourist business, it's the locals (their target market and 60 percent of their business) that keep us alive, said Poyntz. That and the fresh, home cooked food. Prepared at their local warehouse on Devonshire Road in Victoria, everything from the carrot cake (which is delicious if I do say so myself), tartar sauce, coleslaw dressing, seafood chowder, hand-made hamburger patties, breaded calamari (are we hungry, yet?) to their Dutch chocolate cookies are cooked and baked by three chefs who virtually work around the clock. The fish, which can be deep-fried, steamed or grilled at the customer's request, is bought from local fisheries.   These health choice options are only one of the ways Poyntz, a retired Ships Captain, who was looking for a new adventure and decided to buy Barb's when the opportunity presented itself, has streamlined the restaurant. For example, customers are given pagers that beep when their order is ready, as opposed to the shouting and pushing and confusion which comes from calling out orders; industrial efficiency are time and temperature computer controlled fryers were purchased to deliver the perfect French fry experience, and the staff (28 in total-25 at the restaurant, 3 at the warehouse), have been expertly trained.  Poyntz also put Pedro Morales, a young social media enthusiast, in charge of the restaurant's Facebook (Barb's Place) and Twitter (@BarbsFishNChips) accounts. Readers who have Facebook pages and Twitter accounts are encouraged to like us Facebook and follow us on Twitter where they can hear about upcoming events, more contests, and participate in the social media conversation, said Morales. And remember to join Chip and the rest of the staff at Barb's on June 15^th from 4-6 p.m. for the birthday celebration!

Barb's is gearing up for a busy summer-hours of operation are from 11 a.m. to dark, 7 days a week-and hopefully another 28 years!