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Velvet Taco sold to Leonard Green & PartnersVelvet Taco sold to Leonard Green & Partners

Current management to remain in place at fast-casual restaurant chain

Bret Thorn, Senior Food Editor

November 30, 2021

3 Min Read
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Fast-casual restaurant chain Velvet Taco has been sold to private equity firm Leonard Green & Partners L.P., former majority owner L Catterton, another private equity firm, said Tuesday.

Both L Catterton and founding company FB Society, formerly Front Burner Restaurants, will retain “significant minority ownership stakes in the business,” L Catterton said in a release announcing the sale.

President and CEO Clay Dover will retain his position, he said in an email. “Nothing changes except significant capital and resources to accelerate … growth,” he said.

“It’s been a great experience in the past growing Velvet Taco from four restaurants to 29 today and we have 17 more company restaurants in the pipeline for 2022/23 and I look forward to continuing leading this great brand to the next level with our new partners,” he added.

Velvet Taco was founded in Dallas in 2011 selling more than 20 varieties of taco, including a rotating special “Weekly Taco Feature” that has included tortillas stuffed with cheesesteak, alligator and chicken Cordon Bleu. The chain was named a Hot Concept by Nation’s Restaurant News in 2016 and its WTF won NRN’s MenuMasters Award for best limited time offer in 2020.

Leonard Green is also an investor in fast-casual chicken chain Zaxby’s and Danny Meyer’s Union Square Hospitality Group. It also was an early investor in Shake Shack.

Related:WTF is Velvet Taco? The brand brings global flavors to Texas’ favorite food item

“Since we began our partnership with L Catterton, we have continued to raise the bar higher and elevate the one-of-a-kind experience that our guests have come to expect when they choose to dine with Velvet Taco,” Dover said in a statement. “L Catterton has been a tremendous partner through this chapter of our growth, and we are excited to have them remain a part of the Velvet Taco family going forward. In addition, we are thrilled to welcome LGP as a new partner as we embark on this next phase of Velvet Taco’s national expansion.”

LGP partner Evan Hershberg praised Velvet Taco for its creativity and growth potential.

“Velvet Taco has established itself as a leader in the fast-casual restaurant category with its innovative, culinary-driven concept and we believe the company is extremely well positioned for growth and expansion,” Hershberg said in the release. “We are excited to build on the Company’s significant momentum and strengthen its brand leadership across the U.S.”

Chris Roberts, partner in L Catterton’s Growth Fund, said he was pleased with the chain’s performance.

“We are proud of what Velvet Taco has become since we initially invested five years ago. The success has been a result of a tremendous partnership with Clay, the Velvet Taco team, and FB Society,” Roberts said. “We are excited to welcome LGP to the family and look forward to supporting Clay and the Velvet Taco team as they bring their unique concept to more and more guests across the country.”

Related:Front Burner Restaurants rebrands itself as FB Society as Jack Gibbons is named CEO

Arlington Capital Advisors served as exclusive financial advisor to Velvet Taco, and Finn Dixon & Herling LLP were legal advisor to Velvet Taco and L Catterton.

North Point was financial advisor to LGP, and Latham & Watkins LLP were legal advisor.

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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