Ramsay Newsroom

Baringa Private Hospital

has given a boost to five local restaurants and cafés to help them stay afloat during the COVID-19 lockdown.

Baringa Private Hospital ordered 125 meals for its employees from local businesses Hog’s Breath Café, Cocoa, Depot, Ootoya and Pig and Khai. The meals were either picked up or delivered to the hospital front door, adhering to social distancing measures.

Pig and Khai chef and owner Erin Mabilin said the order from Baringa Private Hospital provided some much needed business.

“Like all restaurants in the area we have had to shut our doors and change to takeaway service during the COVID-19 shut down,” he said.

“The order from the hospital was a real financial shot in the arm and because we source all our produce locally we were able to share our good fortune around.”

Mrs Ruthnam said the initiative was a way for Baringa Private Hospital to support the local community, while also sending a small gesture of thanks to staff.

Berkeley Vale Private Hospital

has ordered 40 burgers for its staff from local eatery Lake Edge Chicken and Seafood.

CEO Lorrie Mohsen said: “Berkeley Vale Private Hospital is part of the vibrant community here on the Central Coast and we want to help local businesses survive this difficult time so we can come together again afterwards.”

Coco Estephan, manager of Lake Edge Chicken and Seafood, said the love and support shown by the local community and Berkeley Vale Hospital was greatly appreciated.

“The COVID-19 crisis is affecting all small businesses, so it’s is fantastic to see that the support is still there from the local community.”

Caboolture Private Hospital

has ordered a mix of homemade beef, chicken and vegetarian burgers from family-run business Caboolture Munchies.

CEO Chris Murphy said apart from helping a local business, the initiative was also a way to thank hard-working employees during these challenging times.

“Caboolture Munchies is a long-standing and popular take-away outlet that has been hit hard by the COVID-19 restrictions and we want to support them.”

Husband and wife Lawrie and Alison Webb hung their Caboolture Munchies shingle out 30 years ago and have been dishing up home-made take-away meals ever since.

Mr Webb said the order of staff meals from Caboolture Private Hospital was a much-needed financial injection for the business.

“Our customer count is down about 40 per cent because we don’t have school students and the foot traffic of workers to and from the train station has dramatically reduced,” he said.

Cairns Private Hospital, Cairns Day Surgery and The Cairns Clinic

have ordered hundreds of lunch meals for hospital staff from Ochre Restaurant.

CEO Ben Tooth said: “While the restaurant has closed to dine-in patrons, it has been incredibly innovative in offering takeaway and home delivery of meals so it can remain a viable business during the current restrictions and we want to support them.”

Co-owner of Ochre Restaurant, Craig Squires, said he had combined his kitchen team with his other business Tropic Spirit Catering to cut overheads and to continue to offer a wide variety of meals.

“This initiative by Cairns Private Hospital is fantastic at helping businesses like ours survive this difficult time,” Mr Squires said.

“All of the ingredients we use in our dishes are sourced from local producers, so this is helping farmers and growers across the region as well.

Caloundra Private Clinic

has bought pasta and gourmet salads for its staff from the popular Parrearra restaurant, Green Zebra.

CEO Donna Kain said: “Like many food outlets, Green Zebra has been hit hard by the COVID-19 restrictions and has closed to dine-in patrons. However, it is offering takeaway meals to remain a viable business and we want to support them.”

Green Zebra Restaurant and Bar owner Adrian Chrisanthou said the order from Caloundra Private Clinic was a much-needed financial shot in the arm.

“We are running at about five per cent of what we normally do, and we’re doing everything we can to scrape by and keep our staff employed,” he said.

“An order like this is massive and is the sort of thing that will keep us going.”

Donvale Private Hospital

has purchased meals for its employees from Mad Patties in Doncaster East. Night-shift staff were treated to desserts from the Cheesecake Shop, as a way of supporting local businesses hit hard during the COVID-19 pandemic.

Dudley Private Hospital

has treated its people to freshly baked hot cross buns as a thank you for their dedication and hard work during difficult circumstances.

CEO Paul McKenna ordered 1200 hot cross buns from the Village Bakehouse in a move that provided the local bakery with a financial boost to help it stay afloat during the COVID-19 lockdown.

Taylor Stevenson, manager of the Village Bakehouse, said the order from Dudley Private Hospital was a welcome financial shot in the arm.

“So far, we’ve been able to keep our doors open with the support of the local community, but the order from Dudley Private Hospital means that we can give our bakers a few more hours of work and it’s a great injection of cash for the business,” Mr Stevenson said.

Glenferrie Private Hospital

has supported local Mexican restaurant La Cabra in Camberwell by ordering more than 50 burritos for hospital staff.

CEO Julia Morgan said: “This local business is owned by the son of one of our staff members. He opened the café earlier this year so we were happy to give a boost to the business during this challenging time while also treating our employees to a delicious lunch.”

Hospital workers were encouraged to wear a splash of yellow on the day to signify hope and unity.

Greenslopes Private Hospital

has placed a 200kg order for chocolate Easter eggs to thank health care staff for their hard work during difficult times at Greenslopes Private Hospital.

Greenslopes Private Hospital CEO Chris Went said staff were given Easter gifts every year and she wanted the tradition to continue, despite COVID-19 restrictions.

“It’s a great way for me and the executive team to show our appreciation for all the work they do,” Ms Went said.

Hillcrest Rockhampton Private Hospital

has ordered staff lunches from three local businesses: The Crazy Joker, the Brunswick Hotel and Coffee Society.

The owners of Coffee Society, Ayden and Spencer Chapman, opened their business just under three years ago and employ 14 local staff.

“This order from Hillcrest Rockhampton Private Hospital is definitely a great help for us in this current climate” Mrs Chapman said.

“This initiative is a great example of how the community and businesses pull together in Rockhampton during tough times.”

CEO Fiona Hebbard said: “These are challenging times for the health care industry and we are really committed to ensuring all of our staff know how much they are appreciated.”

Joondalup Health Campus

has is given a much-needed boost to WA catering company Cherry’s Catering, by ordering 50 staff meals to help the family business stay afloat during the COVID-19 lockdown.

Joondalup Health Campus Acting Chief Executive Officer Dr Amanda Ling said Joondalup Health Campus had been caring for one of the largest groups of COVID-19 patients in Australia and it was important to acknowledge the hard work of staff at this time.

“These are challenging times for the health care industry and we are really committed to ensuring all of our staff – both frontline and support staff - know how much they are appreciated,” she said.

Cherry’s Catering co-owner Deb Cunniffe said the order from Joondalup Health Campus was a much-needed boost for her business.

“Within the space of about 48 hours, we had all of our functions for April, May and June cancelled,” said Ms Cunniffe, who has been running Cherry’s Catering with her twin sister and brother-in-law, Kate and Craig Fraser, for more than 20 years.

Kareena Private Hospital, St George Private Hospital, Kingsway Day Surgery

have treated staff to chocolates and Easter eggs from local chocolatiers Fardoulis Chocolates in Kogarah, Nina’s Chocolates in Gymea Bay and Davies Chocolates in Kingsgrove to help the businesses stay afloat during the lockdown.

CEO Peter Ridley said: “The St George and Sutherland Shire has a wealth of wonderful and unique local businesses and we wanted to do something to show them our support during this difficult time.”

General Manager of Nina’s Chocolates Michelle Corben said the large order from Ramsay Health Care was greatly appreciated by the small business.

"We're operating in unprecedented times, with all businesses, families, and the community being affected", said Ms Corben.

"We're in awe of the tireless efforts and professionalism of the entire medical community at such a challenging time and we’re delighted to be able to say, 'thank you’ and to spread some joy with our chocolate!"

Lake Macquarie Private Hospital and Warners Bay Private Hospital

have ordered a mountain of 410 donuts from local bakery, Doughheads Donuts.

CEO Leah Gabolinscy said: “Both hospitals have been a part of the community for almost 50 years and we want to help local businesses through this challenging situation.”

“Doughheads is a favourite amongst our staff and it is encouraging to still see it offering takeaway treats to remain a viable business. We wanted to continue to support them.”

Owner of Doughheads Anna Farthing said the substantial order for Lake Macquarie and Warners Bay Private Hospitals had provided her business with a much-needed financial boost.

“So far, we’ve been able to keep our doors open and all 16 staff employed thanks to the wonderful support from the community,” Ms Farthing said.

 
Dr Daniel Hurry of Lake Macquarie Private Hospital enjoyed the delicious donuts from local business, Doughheads

Doughheads deliver donuts to Sharon Rewitt (Deputy CEO Warners Bay Private Hospital), Kath Medley, Jo Mathers, Leanne Saide

Mitcham Private Hospital

has bought burgers and cheesecake from two local businesses to give them a helping hand during the coronavirus crisis, while rewarding the hospital’s 110 staff for their help during these unprecedented times.

The food was delivered at lunchtime, with night shift staff getting sweet desserts from The Cheesecake Shop.

Mt Wilga Private Hospital

has treated staff to a morning tea of fresh hot cross buns and coffee as a thank you from the executive team for their dedication and hard work during difficult circumstances.

CEO Lorrie Mohsen said: “We have a Hudson’s café on site, which is run independently of the hospital and is very popular with staff and patients at the hospital. The restrictions on visitors to the hospitals have had a huge impact on the business and we wanted to show our continued support during this difficult time.”

Franchisee of the Hudson’s café Angus Mao said the support from Mt Wilga Hospital was a much-needed financial boost.

“I’ve been running the café here for over three years and in the past few weeks I’ve seen a 50-60% drop in sales and I’ve had to lay off staff,” Mr Mao said.

“I am so appreciative of the support from Lorrie and her team – the injection of cash will help me to meet ongoing costs over the coming weeks.”

Nambour Selangor Private Hospital

has purchased more than 120 meals for its employees in support of the Taj Indian Restaurant at Nambour.

Restaurant manager Asirul Shaikh said they had jumped at the opportunity to provide meals, including three different curries, to health care workers at Nambour Selangor Private Hospital.

Mr Shaikh said: “When Nambour Selangor hospital contacted us about this opportunity, we were extremely proud to be able to help.”

“This emergency has provided an opportunity for our community to come together and support each other when times get tough.”

“We are proud to support our health care workers who are on the frontline during this emergency. Not only that, it is great for our restaurant to receive support like this from the local hospital. Our suppliers to the restaurant are local businesses as well so it means we can pass our good fortune on down the line to them.”

New Farm Clinic

has supported popular eatery The Moray Café by ordering staff meals to help the local business stay afloat during the COVID-19 lockdown.

CEO Donna Kain said 65 staff from New Farm Clinic dined on a selection of pasta and gourmet salads.

The Moray Café co-owner Chanel White said the order from New Farm Clinic was a much-needed financial shot in the arm.

“We’ve had a huge reduction in business with COVID-19 and have had to let all our casual staff go,” Ms White said.

“Receiving a larger order like the one from New Farm Clinic is a huge support and is helping to bring our community closer together which is really nice.”

Noosa Hospital

has supported Rick’s Artisan Pies & Sourdough at Noosaville, by ordering 190 meals for staff at Noosa Hospital.

Graham Martin, who owns the business with his son Rick, said the order from Noosa Hospital was a much-appreciated financial shot in the arm.

“When the COVID-19 shutdown started our business dropped off by about 40 per cent,” Mr Martin said.

“We’ve adjusted to takeaway only and things seem to have returned to normal but it has been a turbulent time, so it is great to get support like this.”

Mr Martin said they provided a few breakfasts as well as 175 lunch packs for staff which included pies, tarts, bottled water and juice.

They spread their good fortune and used a local supplier, Today’s Juice, to provide the juice for the lunch.

North Shore Private Hospital, Hunters Hill Private Hospital and Castlecrag Private Hospital

have treated staff to 645 hot cross buns from three local bakeries to help the businesses during the COVID-19 crisis.

CEO Richard Ryan said the Easter treats were delivered to health care staff across North Shore, Hunters Hill and Castlecrag Private Hospitals:

• 500 hot cross buns from Bakers Delight in St Leonards for staff at North Shore Private Hospital
• 75 hot cross buns from Stoneground Bakery for Hunters Hill workers
• 70 hot cross buns were bought from Ganache Patisserie for employees at Castlecrag Private Hospital

Bakers Delight St Leonards franchisee Sonny Gupta said the order from North Shore Private Hospital was a real boost leading into Easter.

“Community is a very important part of what we do as a business and it has been inspiring to see so many local businesses and organisations come together to support each other during this crisis,” Mr Gupta said.

“While our bakery remains open, many customers are staying away so this gesture of support from Ramsay is greatly appreciated.”

North West Private Hospital

has treated staff to a selection of fresh individually wrapped and boxed gourmet burgers from 5 Boroughs Everton Park and Grill'd Chermside.

CEO Chris Murphy said it with more than 120 burgers delivered, it was a great opportunity for North West Private Hospital to support local businesses during a challenging time.

"We would like to thank 5 Boroughs Everton Park and Grilled Chermside for their wonderful service and help organising the food," Mr Murphy said.

Nowra Private Hospital

has bought 55 burgers - one for every staff member - to help support Zac’s Café at Currarong.

Café owners Pam and Paul Zacanini have owned their café for 13 years, employ a number of locals, and are also volunteers with the Rural Bushfire Brigade.

Hospital CEO Prue Buist said: “This is a bit of joy for everyone in the hospital at a tough time. We don’t know how long this crisis will go on for, so we’re taking this opportunity to give hospital staff a small break, and make sure Zac’s Café is run off its feet.”

Peel Health Campus

has given a much needed boost to a popular Mandurah restaurant by ordering 250 gourmet meals to thank hard-working hospital staff.

CEO Andrew Tome took delivery of the staff lunches that were prepared by chef and co-owner of Flics Kitchen, Flic Evans.

“Peel Health Campus is the number one employer in the Mandurah area and the second biggest employer in the Peel region,” Mr Tome said.

“We are an integral part of this vibrant community and we want to support local residents and businesses in any way we can – above and beyond providing quality health care services.

“Importantly, this is also a small gesture of thanks to our staff – many who have worked tirelessly during the past four or five weeks.”

Flic Evans said the order from Peel Health Campus was a much-needed boost for her business, which opened nearly four years ago.

“Business has dropped by 60 per cent and we have had to completely remodel the way we operate. Things are so tight that we need to re-evaluate viability every few days. This order is a God’s send for us at the moment – it’s massive.”

Port Macquarie Private Hospital

has chosen to order food for hospital staff once a week during April from different local businesses, as part of its commitment to “support local”.

CEO Connie Porter said: "We're starting off with Agostina Fine Fast Foods and Catering providing some delicious food boxes with a variety of inclusions, which is a favourite amongst our staff.”

"Agostina has changed its shopfront and like many local cafes been incredibly innovative in offering takeaway and home delivery of meals so it can remain a viable business and we want to support them.

"Apart from helping local businesses, this is also about saying thank you to our hard-working employees who have been nothing short of heroes during these really challenging times."

Marissa Bennett and Aaron Rae of Agostina Fine Fast Foods and Catering said their business relied heavily on event catering, all of which had been delayed with the changes made to slow the spread of the coronavirus.

Southern Highlands Private Hospital

has bought 75 burgers - one for every staff member - from the New Astor Café in Mossvale.

Hospital executives picked up the burgers and brought them back to the hospital, distributing them on trolleys as a surprise for doctors, nurses and all other hospital staff.

CEO Prue Buist said: “We wanted to thank our tireless doctors, nurses and medical staff, and support a local business we all know and love.”

St Andrew's Ipswich Private Hospital

has given local catering company Figjam a financial boost to help it stay afloat during the COVID-19 lockdown, with an order of 200 lunch meals for staff.

CEO Claire Thurwood said the initiative was a great example of how the Ipswich community pulled together in tough times.

“Figjam is a long-standing and well-known catering company in Ipswich and it has been heavily impacted by the COVID-19 restrictions so we wanted to support them.”

Figjam owner Jason Davidson said his business – which is celebrating its 25th anniversary this year - went from ‘one hundred to zero’ on the day the 2020 Australian Grand Prix was cancelled because of COVID19.

“All of our business cancelled in the following week. Once there was a ban on groups of 10 people or more, we had a run of phone calls to say events had been called off.”

St Andrew’s Ipswich Private Hospital ordered gourmet Turkish bread sandwiches and cake slices from the local business.

Sunshine Coast University Private Hospital

has treated its employees to more than 300 meals from Decisions Café at Birtinya, to help provide support for a local business.

Decisions Café manager Michael Borgnino said the order from Sunshine Coast University Private Hospital was a much-needed financial shot in the arm.

“We’ll be delivering breakfast, lunch and dinner for the staff at the hospital,” Mr Borgnino said.

“Among the offerings will be our specialty breakfast burrito, Nasi Goreng, and a roast chicken dinner. It is great that the hospital has turned to a local café to help us during these turbulent times. We’ve had to stand staff down, but we have changed our operations to purely takeaway and we are fighting on.”

“This means we can also help other businesses within the local community as we buy all of our produce through local suppliers, so it’s great to pass our good fortune on down the line.”

The Avenue Hospital and Masada Private Hospital

have ordered more than 350 cheese and vegan burgers from local Grill’d stores in Windsor and Balaclava. The initiative was aimed at providing a treat to employees while also supporting the local businesses during the COVID-19 lockdown.

Grill’d was chosen as it supports the Vinnies Bushfire Appeal and has raised more than $236,000 since December 2019.

All the burger boxes displayed handwritten messages of gratitude and encouragement for frontline staff from members of the Grill’d team.

Hospital workers were encouraged to wear a splash of yellow on the day to signify hope and unity.

Warringal Private Hospital

has supported local eatery the Trainyard Café and bought 250 meals for hospital staff including all nurses.

Wollongong Private Hospital

has ordered 400 burgers for staff, across two days, from local business His Boy Elroy.

Restaurant owner Lachlan Stevens delivered the food to Wollongong Private Hospital staff.

CEO David Crowe said the burger delivery was an effort to "support local business and boost staff morale in challenging times".