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 produces a range of chef-cooked, pre-packaged meals which are then distributed via contact-less delivery (within a 20km radius of the Melbourne CBD). All meals are free of charge.
Our team of volunteers cook, pack, and deliver 2,000–3,000 meals per week to unemployed hospitality workers, offering some relief and support in the form of nourishing meals and essential care packs.
All direct deposit donations over $2 are tax deductible thanks to our auspice relationship with Scarf. If you are able to donate, $3 will put a meal in the hands of someone who needs support.
You can direct deposit (bank transfer) using these details:
Account Name: COVID-19 EAD BSB: 313 140
Account: 1226 6427
Bank: Bank Australia
Note: If you require a tax receipt, please email us at covid19ead (at) gmail.com and we will email one to you
What does your donation achieve?
The unit cost of producing a single adult serving size meal ranges between $2.00 and $3.00 depending on protein content and dietary requirements.
We cater for vegans, vegetarians, coeliacs and those who are nut and lactose allergic/intolerant.
All meals are free of charge.
At our current scale, $3.00 will put a meal in the hands of someone who needs support.
Who are we?
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.
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:
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.
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.
Representing Power to the People, Jez is a private chef who is operating out of the Captain Melville Kitchen. She answered the call to arms when the two-man squad became overwhelmed with requests for assistance.
With special thanks to our
From the Collective
Hats & Tatts
Ends & Means
The Big Group, Melbourne
The Boatbuilders Yard
Rice Paper Scissors
Colonial Brewing Co Port Melbourne
Melbourne Racing Club
Campari Australia Official
Vinify Wine Co
Adelaide Hills Distillery
Worksmith Tip Jar Fund
Menance to Society
Nowhereman Brewing Company
Fizz and Hop
The Melbourne Gin Company
Brick Lane Brewing Co.
Casa de Vinos
Peter & Minhi
Tash & Peter Johns
Thank you for helping us serve your servers.
If you're a member of the Melbourne hospitality family and would like a meal, please register here: http://covid19ead.com.au/
- Franky Miel
- Laura Dee
- Jennifer Monaghan