Phase two of Campari’s Shaken Not Broken initiative will have a strong focus on Melbourne, the city hit hardest by the COVID-19 pandemic.
In addition to donating $25,000 to CoVid-19 Employee Assistance Directive (CoVid-19 E.A.D), which provides a range of chef-cooked, pre-packaged meals free of charge to members of the hospitality industry who have lost their livelihood during this crisis, Campari Australia will continue to support Melbourne venues with its bottled cocktail program, designed to help venues maintain a revenue stream during lockdown.
All Campari Victorian Area Sales Managers are equipped with support tool kits, which include equipment needed to produce bottled cocktails as well as stock and access to brand ambassador bottled cocktail educational sessions.
In addition to the regional support for Victorian bartenders, and their venues, Campari is also launching a national Negroni Week campaign, taking place from September 14-20.
Here, Campari Australia will donate a total of $15,000 and use its Negroni Week activities to raise awareness and encourage people to donate to Help out Hospo, a benevolent organisation, focused on building awareness and providing support to out-of-work hospitality staff.
Pictured above is a bottled Negroni on offer at The Ugly Duckling in Richmond, Melbourne.
Simon Durrant, Managing Director of Campari Australia and New Zealand, said Campari Australia will continue to support the industry during these trying times.
“This crisis is something that we have never seen during our lives and we are committed to providing direct support to the people in our incredible and dynamic industry who have been the most gravely affected,” he said.
“The CoVid-19 E.A.D. and Help Out Hospo initiatives have been created to feed and provide financial support to out of work hospitality employees and we are proud to stand together with others in the industry to support such worthwhile causes. We are also committed to continue supporting businesses get back on their feet by offering the tools and resources to bottle and sell their cocktails.”