Bar Louie program.
Bar Louie

One in four kids in the United States could face hunger this year because of the coronavirus.

Bar Louie Launches 'Cocktails for a Cause' Initiative

Bar Louie launched its Cocktails for a Cause initiative benefitting No Kid Hungry, a national campaign to end childhood hunger in America. Now through December 31, Bar Louie will donate $1 of each Bourbon & Spice cocktail sold to No Kid Hungry. Guests can also make a $1, $5, or $10 donation during order checkout, in-store and online.

One in four kids in the United States could face hunger this year because of the coronavirus. Through a combination of emergency grants, strategic assistance, advocacy and awareness, No Kid Hungry is helping kids, families and communities get the resources they need.

Donate now online by visiting: https://bit.ly/3ds59Mv

As an arm of Bar Louie's charitable giveback program, Louie Loves, Cocktails for a Cause offers a new way for Guests to give back to their community. In addition to our guests' support, Bar Louie has also pledged a minimum guaranteed donation of $75,000 to No Kid Hungry in this initiative. This is the beginning of what will become a year-round give back program benefiting national and local charitable organizations.

"We are incredibly grateful for our partnership with Bar Louie," says Diana Hovey, Senior Vice President at Share Our Strength, the organization behind the No Kid Hungry campaign. "With support from partners like them, we can ensure children have access to healthy meals during this pandemic and in the recovery to come."

The Bourbon & Spice is a new cocktail created by Senior Vice President of Beverage, Chef Steve Madonna. "As a Gastrobar, we get a chance to serve food to Guests every day, but there are many people in our communities that are unable to afford meals for their family," adds Chef Madonna, "Now more than ever, with so much uncertainty, we knew that we had an obligation to help those in need."

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.