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ABOUT DINEAID

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Our Story

DINEAID Cafe was successfully launched in 2012 with coin collection boxes in cafes throughout New Zealand. DINEAID Coin boxes were placed at the cash desk for bill payers to drop in a few coins when paying their bill.

Now, during November and December we have an annual campaign that raises money through our participating restaurants across New Zealand. Customers can make a voluntary donation of just $2 per table added to your restaurant bill, or you can create a DINEAID special on the menu, with $2 from every dish purchased going to DINEAID.

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$1,159,120.46

raised
to date

60+

participating
restaurants & cafes

Thanks to our principal sponsor Precinct, 100% of all the money raised is redistributed within New Zealand to help Food Banks serviced by the Auckland, Wellington and Christchurch City Missions.

 

If you run a restaurant and would like to take part, please sign up now.

In the run up to Christmas, what’s $2 at the end of a fantastic meal?

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2023 Top Ten

Restaurants

  • Ombra, Auckland
  • Hello Beasty, Auckland
  • Cucina, Oamaru
  • Duo and Uno, Auckland
  • Riverstone Kitchen, Oamaru
  • Oyster Inn, Waiheke Island
  • Kisa, Wellingto
  • Odette’s, Auckland
  • Kingi, Auckland
  • Gemmayze Street, Auckland
  • Logan Brown, Wellington

DINEAID TRUSTEES

Mark Gregory

The first Kiwi chef to be awarded both the “Master of Culinary Arts” by the Royal Academy and to be accorded France's “Meilleur Ouvrier” ( Master Craftsman ) status, Mark's been in hospo all his life.

The first Kiwi chef to be awarded both the “Master of Culinary Arts” by the Royal Academy and to be accorded France's “Meilleur Ouvrier” ( Master Craftsman ) status, Mark's been in hospo all his life. After a career spanning almost three decades in top European kitchens, and including both stints on television and publishing books, Mark returned home to New Zealand with his family in 2007.

Mark’s daughter Annaliese continues the family culinary pedigree, having spent four years as head chef to Peter Gilmore at Quay (a San Pellegrino “World’s Top 50 Restaurant”), and will shortly be opening her own restaurant in Hobart, Australia and filming her second series of 'A girl’s guide to hunting, fishing and wild cooking'.

Today Mark designs for his chefs-wear brand Le Chef, and is also a director of Denny’s, Eveve Software NZ, and of course Restaurant Hub. He rounds out his time consulting for leading New Zealand companies (including Lion, Cookie Time and Kenwood Delonghi) and is a founding trustee of DineAid, the charity for the NZ restaurant industry.

Sophie Gilmour

Sophie Gilmour is a business-owner, consultant, cook and ex-lawyer who loves all things hospitality. She grew up in Auckland, went to University in Dunedin and lives in Birkenhead, Auckland with her school teacher husband David and her two daughters Odette and Celeste. She splits her time at work between her three Middle Eastern restaurants Fatimas, her hospitality consultancy Delicious Business and her co-working and events space in 'The Village'. She's involved in food charities Everybody Eats and Dineaid, and Chairs the Board of Company Of Women, an organisation that empowers and equips female entrepreneurs with the tools they need to succeed. She's recently begun teaching an AUT course called 'Co-Starters' that helps hospitality entrepreneurs enter the industry armed with the information they need to thrive. When she's not at work, Sophie spends her time with friends, her husband David, her kids, her sister Mimi's family, her parents and in-laws.

Sophie is passionate about the food and hospitality business. She established the Bird On A Wire chain of eateries in 2012, and founded her own food & hospitality consultancy Delicious Business in 2018.

As well as her involvement with DINEAID, Sophie is a Board Member of TBBA, Co Of Women & Everybody Eats.

Get involved

It’s easy to lend a helping hand – by either adding a voluntary donation of just $2 per table to your customer’s bills. Or by creating a DINEAID special on the menu, with $2 from every dish going to the cause.

To find out more, please enter your email:

Become a Sponsor

We couldn’t do what we do without the help of some amazing organisations. To enquire about becoming one please contact us.

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