Meals for Hospo [A CoVid-19 E.A.D. Initiative]

Why?

Coronavirus has decimated the hospitality industry. This is an industry disproportionately made up of casual, seasonal workers - hard-working visa holders, students and young people - all the groups that have been left out of the government stimulus package.

Our friends are struggling, with no end in sight.

These are the cooks that miss their kids’ soccer training to work late into the evening for your weeknight trivia-Parma night.

These are the waiters that stay two hours after the kitchen shuts and everyone else goes home, so that you, the last table in the venue, can stay and enjoy that extra bottle of wine.

These are the baristas that you drop in on every morning on your way back from the gym who know exactly what class you’ve just come out of.

The bartender who knows your partners name and the title of your latest project; the kid doing dishes into the night saving for his gap year.

The bussies who just swept up the third glass you dropped on the dance floor on a Saturday

The security guards who knew what you meant when you “asked for Angela.”

Also the management who cried through their reply to your latest google review.

These are all people, who just like you, wish for nothing more than for their favourite bars and restaurants and cafes to reopen.

Those who would do anything to be able to work from home, or have some way to make income - but there’s just not enough jobs at Aldi for everyone.

There’s a sense of helplessness that comes from being told “it’s time for you to go home”, when there are no flights home, and your nest is here.

We would like to help feed our friends.

Currently, CoVid-19 E.A.D. has delivered 7,595 meals, driven 3,161km and touched over 1,000 hospo workers’ lives, offering some relief and support in the form of pre-packaged meals and essential care packs.

But now, the number of people who are at the end of their means has grown exponentially and we need community help to keep cooking.

Help us serve your servers.

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What does your donation achieve?

We produce a range of chef-cooked, pre-packaged meals which we then distribute via contact-less delivery (currently delivering in a 20km radius from the  Melbourne CBD).

- All meals are free of charge

- We cater for vegans, vegetarians, coeliacs and those who are nut and lactose allergic/intolerant

The unit cost of producing and delivering a single adult serving size meal ranges between $1.00 and $3.00 depending on protein content and dietary requirements.

At our current scale, even $1.00 will put a meal in the hands of someone who needs support.

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Who are we?

The CoVid-19 Employee Assistance Directive (CoVid-19 E.A.D) was created in the wake of the collapse of the hospitality industry due to the coronavirus pandemic.

The initiative was started by two bar owners who were just trying to keep their recently stood down employees fed.

This quickly turned into an outreach program with the mission of the raising spirits of as many unemployed hospitality professionals as they could afford to feed.

All members of the CoVid-19 E.A.D are volunteers and all funds are used to purchase, prepare and deliver food and essential supplies.


Founding members:

Jason "Jackie" Chan

With over 25 years experience in the hospitality industry - 17 of which in Australia - Jason Chan is best known as the co-founder of award winning venues and brands including:

Batch Espresso
Seamstress
Hats and Tatts
The Westwinds Gin

Jason is a very private person and it took a lot of cajoling to allow us to publicly associate him with this program.


Henry Le

As the first generation son of Vietnamese immigrants, Henry was raised with hospitality running through his veins.
From nightclubs to silver service, he worked most roles in hospitality before becoming a corporate day-walker.

He rejoined the hospitality family last year by becoming one of the managing partners of Ends and Means.


Jez Berwick

Representing Power to the People, Jez is a private chef who will be operating out of the Rice, Paper Scissors kitchen in Fitzroy.
She answered the call to arms when the two-man squad became overwhelmed with requests for assistance.

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Major Donors:

Joshua Monteiro - Coal Blooded Griller
Andrew Marks  - The Melbourne Gin Company
Curryrescue.com
NED Whisky
Cin Davies
Peter & Minhi

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Supporting members:

Daniel Tonin - Pasta Classica
James Burchett - Menace to Sobriety
Riou Lidderdale 
Elisabeth Giosis - The Bridge Hotel
Josh Nicholson - Hats & Tatts
Jenny Schmidt 
Tim Carlin - Hats & Tatts
Brig Cantarella 
Abigail Rundle

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If you're a member of the Melbourne hospitality family and would like a meal, please register here:

https://www.endsandmeans.com.au/covid19-ead

Donations ()

  • Curryrescue.com . 
    • $200 
    • 2 hrs
  • Marshall Clarke 
    • $20 
    • 3 hrs
  • CAROLINE CHILDERLEY 
    • $50 
    • 6 hrs
  • Anonymous 
    • $150 
    • 21 hrs
  • Grant Ilsley 
    • $100 
    • 2 d
See all

Fundraising team: CoVid-19 Employee Assistance Directive (6)

Henry Le 
Organizer
Richmond, VIC
Jason Chan 
Team member
Jez Berwick 
Team member
Jimmy Burchett 
Team member
Josh Nicholson 
Team member
See all
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