A multi-cuisine restaurant in Melbourne’s west has pledged its proceeds for the month of January to help the bushfire victims.
Seasons-5 Resort owner Sivakumar Raja said he and the staff at the resort had been “deeply saddened” by the devastation caused by the bushfire disaster.
“It’s so tragic to see all the people suffering, the animals and vegetation being lost,” Mr Raja says.
But he says the decision to do something came about when the tragedy struck closer.
“One of our staff is from Mallacoota and his home has been totally destroyed. His mother lived in the house and she can no longer go inside. And, she’s not the only one who has lost the roof over her head,” Mr Raja told SBS Punjabi. “That’s when we decided we’d donate a full month’s proceeds received from our restaurant and spa.”
I am from India but Australia gave me everything. It's a very small endeavour to give back a little to the community.
He says the donation would be made directly to the Mallacoota community.
“Our staff is travelling to the area this week to assess what the community members there need the most and we’ll buy the required stuff. The idea is to get involved and try to make a difference,” he said.
The coastal town of Mallacoota in the East Gippsland region of Victoria has been ravaged by the bushfires last week. Nearly 4,000 people were isolated on the shore after the town was cut off by fires, before being evacuated by air and sea.
Sivakumar Raja Source: Supplied
Mr Raja says the initiative is receiving a “great response” from the people.
“A lot of people want to help the victims, regardless of whether they can afford it or not. The idea behind us donating the proceeds from the restaurant is that people aren’t just giving money, they are getting service in return and they also have the satisfaction that their money is being used for a good cause,” he says.
“People have been very complimentary of our endeavour and our customers are also donating in a donation box put up at the restaurant.”
Mr Raja says he was initially circumspect about involving his business, fearing it could be construed as a ploy to promote the business.
“My intention is to help and be directly involved in it. I couldn’t let the thought of naysayers throw us off the track. We are doing this openly, anyone is welcome to see how we utilise the money to help people.”
But he wouldn’t put a figure to the amount expected to be raised.
“Each month is different and we don’t know how much the restaurant is going to earn this month. Maybe another week before we can make a prediction,” he says.
