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Pinky Cole’s Slutty Vegan gets $25 million from Danny Meyer’s and Richelieu Dennis’ investment fundsPinky Cole’s Slutty Vegan gets $25 million from Danny Meyer’s and Richelieu Dennis’ investment funds

The money is planned to fuel the chain’s expansion

Bret Thorn, Senior Food Editor

May 10, 2022

2 Min Read
Pinky Cole
Pinky Cole's Slutty Vegan has raised $25 million in Series A funding.Sterling Pics

Slutty Vegan, the Atlanta-based chain founded and led by Pinky Cole has raised the funding she needs to expand beyond her home market with $25 million in Series A funding from Danny Meyer’s Enlightened Hospitality Investments and Richelieu Dennis’ New Voices Fund, Cole told Forbes, which reported that the deal valued Cole’s company at $100 million.

Cole had hinted last fall that such a deal was in the works, when she told Nation’s Restaurant News of her expansion plans, including opening 10 units this year. She told Forbes that potential targets for expansion were Brooklyn, N.Y., and her hometown of Baltimore.

The New Voices Fund has a mission of supporting Black women as entrepreneurs and Enlightened Hospitality Investments, which raised an additional $332 million in January, seeks to take minority ownership of between $10 million and $30 million in companies with which it shares an employee-first management approach in the technology and “fine casual” restaurant segments.

“Fine Casual” is Meyer’s term for restaurants such as Shake Shack, the burger chain which he founded and ultimately took public in 2015, that serves food made from premium ingredients in a casual setting.

Twice last year Shake Shack offered a limited-time collab sandwich with Slutty Vegan, available for one day at one “shack” in Atlanta and one in the New York City neighborhood of Harlem. The SluttyShack featured Shake Shack’s vegetarian patty with Cole’s secret “Slut Dust,” plus lemon ginger kale, caramelized onions, vegan ranch dressing and vegan mayonnaise on Slutty Vegan’s signature toasted Hawaiian bun.

Related:Slutty Vegan CEO and founder Pinky Cole uses her concept as platform to effect change

That was what brought Slutty Vegan to Meyer’s attention, he told Forbes, which also reported that the funding would be used to hire a chief operating officer and chief marketing officer.

Cole opened the first Slutty Vegan in Atlanta in 2018 and has since expanded it to five locations with a mission of not only introducing vegan food to a broader audience but also to help the communities she operates in by hiring people in areas of high unemployment and buying the buildings where Slutty Vegan locations operate to raise property values.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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