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‘DineAid is a brilliant, easy and simple way of sharing. It won’t break the bank, it will make a difference and you will sleep so much easier… so will someone else’.
| Broadcaster and Writer

‘Dining out is all about sharing – sharing good food, great wine and brilliant company. By adding just $2 to your bill you’ll be sharing and caring. With your help, DineAid can make a difference.’
KERRE WOODHAM | Broadcaster and Writer

‘Wildfire, Euro, Pasha and Jervois Steakhouse participated in DineAid’s inaugural and subsequent campaigns. Customers saw the benefits and operationally it worked effectively.
RICHARD SIGLEY | The Nourish Group

‘Customers thought DineAid was a great idea and that $2 was not much on a $100 account. We put the donation on the account and very few asked for it to be removed.’

‘DineAid was a very easy fundraiser for our restaurant to do. Back of house was minimal to integrate with our systems. Highly recommend it to any restaurant with a social conscience.’
KRISH | Prego

"As a restaurateur/chef I have found 90 % of our customers were happy to donate, all made easier with how well it was set up and oganised ,which made it a lot easier for customers to understand"

"DineAid is one of the most organized charitable organisations we have worked with yet.
The process for both us and the customer  were so  simple and straight forward and all the information you would want was  provided clearly and professionally.

Most of our customers were already aware of DineAid through advertising and the media and 95% of them participated.  It’s a fantastic charity and without a doubt we will be supporting it again this year."
SIMON & CREGHAN | The French Cafe

"After you've ordered your entree and main, spare a thought for someone who won't have their just desserts tonight"  
EWAN MCDONALD | The Aucklander

"I urge you to not only enter into this initiative but also have all your front of house staff thoroughly conversant with DINEAID and well skilled in their explanation of it to diners, so that the industry and the customers embrace the concept 100%. It will then be a happy Christmas for all of us!

Kindest regards and many thanks in anticipation of your support."
LAURAINE JACOBS | Food Writer and Restaurant Reviewer