As owner of the vegan restaurant chain Slutty Vegan — and a former television producer — Pinky Cole knows the value of getting attention when you want to grow a business.
Her authenticity and genuine connection with her audiences through media and in-person have also been instrumental to Slutty Vegan's success. She believes that people aren't just buying her meatless masterpieces — they're buying into her story, her personality, and her mission.
"People can feel the genuineness. And as a result of that level of being genuine that has given me a lot of success in my career," Pinky Cole said.
From Maury Show producer to founder of one of the most buzzed about new restaurant chains around, she has paved her own path and triumphed through adversity.
“One thing I know how to do is I know how to merge people. I know how to connect people. I know how to meet people where they are," she reflected during a conversation with Shawn Walchef, host of the Restaurant Influencers series.
Watch now to learn about leaning into failure, going from TV producer to the restaurant business, and the value of good PR.
Her authenticity and genuine connection with her audiences through media and in-person have also been instrumental to Slutty Vegan's success. She believes that people aren't just buying her meatless masterpieces — they're buying into her story, her personality, and her mission.
"People can feel the genuineness. And as a result of that level of being genuine that has given me a lot of success in my career," Pinky Cole said.
From Maury Show producer to founder of one of the most buzzed about new restaurant chains around, she has paved her own path and triumphed through adversity.
“One thing I know how to do is I know how to merge people. I know how to connect people. I know how to meet people where they are," she reflected during a conversation with Shawn Walchef, host of the Restaurant Influencers series.
Watch now to learn about leaning into failure, going from TV producer to the restaurant business, and the value of good PR.
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NewsTranscript
00:00Welcome to Restaurant Influencers, presented by Entrepreneur.
00:07I am your host, Sean Walchef.
00:09This is a Cali BBQ Media production.
00:12In life, in the restaurant business, and in the new creator economy, we learn through
00:18lessons and stories.
00:19I want to give a special shout out to Toast, our primary technology partner, for believing
00:24in my crazy dreams to have a stage to pitch them a show called Restaurant Influencers
00:31so that we could have the greatest storytellers and hospitality experts on earth onto the
00:36show.
00:37Today, we have Pinky Cole, yes, the Pinky Cole from Slutty Vegan.
00:43She has a million followers on Instagram.
00:46She has a million followers on her Slutty Vegan ATL account, also Bar Vegan ATL, also
00:52Pinky Gives Back.
00:54Pinky, you are a trailblazer.
00:56You're one of the reasons why we started this show.
00:58I know it's taken a while to get you on the show, but I'm grateful to have you.
01:04So thank you for being here.
01:05Welcome.
01:06I'm excited to be here.
01:07And you know, my ambiance, I'm in a coffee shop, so it's so fitting for the theme of
01:12this podcast.
01:13So excited to chat with you.
01:14So where in the world is your favorite stadium, stage, or venue?
01:22My favorite venue is the State Farm Arena in Atlanta, and I'm always there.
01:30So that's my favorite place to go.
01:32And my new favorite venue is actually the Orlando, the Kia Center in Florida, in Orlando
01:39for the Orlando Magics.
01:40My husband just signed a deal with Big Day's Cheesesteaks to be in the stadium.
01:46So I mean, that's fitting.
01:48That's fitting.
01:49Let's go.
01:50Yes.
01:51Well, we're going to go to Orlando Magic Stadium.
01:54We're going to have some of your husband's cheesesteaks there.
01:55I'm going to talk to Toast.
01:57I'll talk to Entrepreneur.
01:58We'll talk to some other brands, but we're going to get people that listen to this show.
02:01We like to say people that play the game within the game, you know, people that actually go
02:06big dreamers, but also big doers.
02:08So people that actually will come out, support, all about community, all about learning, all
02:13about improving.
02:14I'm going to put you on center court, give you the mic, and I'm going to ask you one
02:18question.
02:19Okay.
02:21Or I'm going to tell you one thing.
02:23Okay.
02:24I love that.
02:25Here's the mic.
02:26I hope you fail.
02:31Every single day.
02:32I want you to do that every day.
02:35I want you to fall on your face.
02:36I want you to hit the speed bump.
02:38I want you to get in a pickle.
02:40I want it to look like it's not going to work out for you because what that does is it adds
02:45a layer of texture to the story that you are writing in real time.
02:50And I can speak from personal experience, right?
02:52I am an entrepreneur who has had the highest of highs, and I've also had the lowest of
02:58lows.
02:59I've had moments where I greased the cover of every single magazine, but I also had some
03:02moments where I had to figure out where payroll was going to come from.
03:05And that level of texture and color is really just building onto my canvas of art that I'm
03:11creating as an entrepreneur.
03:13And it ain't for everybody, right?
03:16Some people take a couple of failures and they throw the towel in because they can't
03:20handle what comes with losing the thing that you want so bad, but not even realizing that
03:26it's protection and it's redirection and it's things that are putting you in a better position
03:30and it might feel ugly and look ugly, but it really is life giving you a better opportunity
03:35to do something different and to do something better.
03:38So I'm passing the mic back to you.
03:42It is such a beautiful book.
03:45I've ordered it.
03:46I have not read it.
03:47It's coming on Amazon.
03:49Thank you, Amazon.
03:50It's on its way.
03:51Tell me about I Hope You Fail.
03:53Tell me about your book.
03:55You know, it's so interesting, metaphorically, how valuable this book was for me because
04:02I created I Hope You Fail after I did a commencement speech for Clark Atlanta University, right?
04:07And I was the youngest commencement speaker for my alma mater, right?
04:11So that was a big deal.
04:12So I was flexing on my peers, right?
04:15What's up?
04:16Right.
04:17But what I also realized is I get to come back to the school that I was the queen of
04:21the institution and really give them like the gems that they needed that nobody really
04:26talked about.
04:27Like one thing I am is a very honest entrepreneur.
04:30I'm so honest.
04:31I tell the truth a little bit too much, right?
04:33So the book is fantastic.
04:35So fantastic that it didn't win an Emmy.
04:38I didn't get an NAACP award.
04:40It didn't get a New York Times bestseller.
04:42And for one second, I almost sucked myself into my own failure and I had to take a page
04:48out of my own book.
04:50And I had to realize that even if I touch 10,000 people and that's it, I have literally
04:58blessed somebody else with the toolkit that they need so that they can continue to navigate
05:03through life's hardest moments.
05:04And I'm proud of that.
05:05And I feel really, really good about that.
05:08I'm excited about how many people they say read the book and feel blessed behind it.
05:13And this is really my story.
05:14I went flat broke, I got evicted, my car got repoed, my wages got garnished, I got cheated
05:20on.
05:21Everything that you can imagine happened to me.
05:23But as a result of that, I've been able to rise above by literally taking a prescription
05:28out of my own cabinet and that's called, I Hope You Fail.
05:32I love it.
05:33I can't wait to read it.
05:34It gets me fired up just to hear you talk about it.
05:37I was listening a couple of years ago to a podcast and there was someone that was telling
05:42a story about a restaurant owner.
05:44And obviously, I'm a restaurant owner, I've been doing this for 16 years.
05:47It's been in my blood my whole life, but they're telling the story about a terrible fire that
05:52happens at this restaurant.
05:53The restaurant burns to the ground and a reporter, all these news people come and they're all
05:58there looking for the restaurant owner.
06:01And they're expecting to find this restaurant owner who's had this business for 10 years.
06:05They're expecting to find him in tears, everything, I've lost everything.
06:10And they see this man and he looks okay.
06:14And they go up and they ask him, why are you not devastated?
06:18You put everything, your love, your dreams, everything into this restaurant, and now it's
06:22just burned up in flames.
06:24And he goes, they can't take away what I've learned from building this.
06:29They can't take away my 10 years, I'll build this better.
06:33And when I hear your restaurant story, I would love for you to bring me back to that fire.
06:37You know, it's interesting because I was 28 years old, and I put my blood, sweat and tears
06:45in this business.
06:46Here I am, I'm the person that everything that I touch turns to gold.
06:49Like anything I put my mind to, I'm getting it done.
06:51I don't care who tell me no, that's your opinion.
06:53I'm going to do it.
06:54I'm going to get it done.
06:56So when I opened this restaurant with no experience, here I am a television producer with no experience
07:01don't know what I'm doing.
07:03But I knew that I had the wherewithal and the drive and the confidence to get shit done.
07:08So I opened up this restaurant, had lined down a block.
07:11I'm like, thank you God for giving me the ability to create a life, to create an experience.
07:17And I literally spent my blood, sweat and tears in that business.
07:21Every day, morning, noon and night, I was living in there, had no work-life balance.
07:24I was in it, in it, in it, in it, in it.
07:26But what I really didn't realize is, is I was losing myself for the business that didn't
07:31even afford me the opportunity to get freedom.
07:35Now I'm all for grind, grind, grind, grind, grind until you ain't got to grind no more.
07:38But when I look back in hindsight, I realized that I was really hustling backwards, right?
07:43Like I wasn't focused on the talent because we don't really talk about that as restauranteurs
07:48how important talent is.
07:50You can have a great concept, but if the talent sucks, you have nothing.
07:54You understand what I'm saying?
07:55So when that fire happened, I was devastated, man.
07:59And I've never claimed depression in my life, but it felt like a depression.
08:03What by textbook definition says that a depression is, and I felt like a failure.
08:08I'm not somebody that fails, like I'm too ambitious for that.
08:11But losing a restaurant, it was out of my control.
08:13And anybody knows that when you're an entrepreneur and you don't have control, it bothers you.
08:18So the trickle-down effect happened and I started losing everything.
08:22But it was the best thing that could have happened to me because it really redirected
08:26my energy to focus on something else that ultimately got me to having this conversation
08:31with you, talking about the business that I built.
08:34And if it wasn't for that fire, that probably would have never happened.
08:37I don't know if you would be talking about Pinky's Jamaican and American restaurant,
08:41but because I had that fire, it put me in a position that required me to do something
08:46different.
08:47Because who knows, I would have been in that restaurant for the next 15 years of my life,
08:50that one restaurant that was making okay money, but it wasn't materially enough for me to
08:54go out and build generational wealth.
08:57So I'm grateful for that experience.
08:59And it's the most expensive experience that I've ever had, but guess what?
09:02I paid a pretty penny for that experience and it's the best school I've ever spent.
09:06For sure.
09:07Bring me back to the birth of Slutty Vegan.
09:11Two-bedroom apartment, smoking weed.
09:14It's so funny when I tell people that, they're like, yes, weed, weed.
09:22I'm not even a smoker, what's so crazy?
09:24I would be in my two-bedroom apartment and at the time, the person that I was with, he
09:28smokes.
09:29And I'm like, hey, let me try that.
09:30And then I just went to like La La Land and I'm like, oh, Slutty Vegan.
09:34And it just hit me like a light bulb, man.
09:36And from the moment, let me tell you something about Divinity.
09:41It was divine that I created Slutty Vegan.
09:43And I know that sounds like, okay, divine, slutty.
09:46I was a former television producer for The Maury Show.
09:49The one thing I know how to do is I know how to merge people.
09:52I know how to connect people.
09:53I know how to meet people where they are.
09:54So when I came up with the concept of Slutty Vegan at the time, I just wanted some late
09:58night comfort food.
09:59And I'm just thinking about ideas how to build.
10:01I didn't realize that this was going to become a multimillion dollar brand.
10:05Now here I am six years later with the brand that I came up with in my two-bedroom apartment
10:11now is one of the hottest concepts in the country.
10:14And I'm proud of that.
10:15Has it been easy?
10:16Absolutely not.
10:17There's some days, I'm not going to lie to you, where I'm like, I don't want to do this
10:20no more.
10:21This is hard.
10:23Let's not talk about the economy and what's happening in the economy and what every restaurateur
10:28is feeling right now in real time.
10:30And I still do better than the average restaurant and we feel it.
10:33You understand what I'm saying?
10:34But the reality of it is, is I've created something so very special that no man can
10:39take away.
10:40Right?
10:41I've created such a strong brand that's respected, that people honor, that they want to stand
10:46beside, all because I was sitting in my two-bedroom apartment and I wanted to help people to
10:51reimagine food.
10:52And the rest is history.
10:55I love how real you are with how difficult it is, because people from the outside, they
11:00can't see slutty vegan.
11:01They can see your million followers on Instagram and say, she's got it.
11:04It's easy.
11:05It's not, you know, for us, Cali Barbecue, we opened three ghost kitchens during the
11:09pandemic.
11:10We've closed all of them, but we learned that and that's real.
11:16That's real talk.
11:17You know, that's why we do this show on Entrepreneur.
11:19That's why we're lucky that Toast sponsors and believes in us, because we're bigger than
11:23just barbecue shop.
11:25We're out here interviewing you, talking about real life.
11:28I mean, I went to school.
11:29I was hoping to get this kind of content.
11:32That's why I make this.
11:33That's why I have these conversations.
11:35Because I wanted to hear from real entrepreneurs that were really doing the work and also not
11:41bullshitting me.
11:42Right?
11:43There's a lot of bullshit out here.
11:45There's a lot of bullshit out there.
11:48But the truth is, if you don't quit, if you believe in yourself, if you have a vision
11:55for your purpose, you can make some magic happen.
11:59I mean, one of my favorite things that you talk about is those who take chances make
12:04advances.
12:06Speak on it.
12:08My father did 22 years in prison.
12:12And one of the things that he always told me is success is like mud.
12:16You got to throw something on the wall, and something's going to stick.
12:19And when I was a kid, I'm like, okay, cliche, blah, blah, all right, mud, throw it on the
12:22wall, something's going to stick.
12:23But the words couldn't have been truer.
12:26So when I think about my success, my success is directly tied to the risk that other people
12:33weren't willing to take.
12:35So because I've always been a risk taker, I'm like, okay, all right, there's two ways
12:40that this can go.
12:42One way is I can lose terribly, and everybody laughs at me.
12:46Or the other way, I can win tremendously, and everybody's asking me how I did it.
12:52So which one you think you're going to take, you're going to take the risk that gives you
12:55the opportunity, as long as you do the work that will take you to a place where you one
12:59unlock generational wealth, you get the notoriety for your business, you build a brand presence,
13:04I'm going to take that route, and that route is going to be a little longer.
13:10Do not skip this ad.
13:12This is important information.
13:13I unboxed Toast, our point of sale at our barbecue restaurants, and now here I am interviewing
13:19Shaquille O'Neal on the biggest stages.
13:23We want to hear your Toast story.
13:26If you use Toast in your restaurant, send me a message at Sean P. Walcheff on Instagram
13:32SHAWNPWALCHEFF.
13:37We want to hear your Toast story.
13:39If you're thinking about switching to Toast, we would love to help you.
13:43Please send us a message so that we can share your Toast story today.
13:49The road is always harder.
13:52The better road is always more difficult.
13:55The road less traveled.
13:57Yeah, the road is always difficult.
14:01And the road that you need to be on is the road where there are no lines in the street.
14:07There is no GPF.
14:08Ain't no wave here.
14:09You know what I'm saying?
14:12You are literally going in blind.
14:14There ain't no real blueprint for entrepreneurship.
14:17Things happen every single day.
14:19Literally, you figure out things every single day.
14:23I am a mechanic.
14:25I have to fix things every single day.
14:27You talk about that fire.
14:29Try being a firefighter, and you got to put out the same fire over and over again.
14:33That is what entrepreneurship is.
14:35That is what being a restaurateur is, because that's the difference.
14:37There's a difference between being an entrepreneur and being a restaurateur.
14:41Not only are you walking on a road that's not paved, you're walking on a road that has
14:45quicksand in it, so you make the wrong move, you're going to start sinking.
14:53That is the road that I'm willing to take, because I know that road will bear a different
14:58kind of fruit that the average person can't get, but you've got to be willing to do the
15:03work.
15:04I've been doing the work for a long time.
15:06It's hard as hell, but it's so worth it.
15:09One of the things why we started this show for restaurants and to talk about storytelling
15:14was I've kind of villainized Kevin Costner.
15:18I say that Kevin Costner is full of shit.
15:20He says, if you build it, they will come, Field of Dreams.
15:24It's an entrepreneur.
15:26It's a fallacy.
15:27If you build it, no one's fucking coming.
15:30No one's coming if they don't care.
15:32When did you find out your voice as a woman, as an entrepreneur?
15:38When did you really start getting traction with everything that you've built?
15:44I've always been that girl.
15:50Humbly speaking, since I was a kid, I have always had the gif of gab.
15:56I've always been a magnet to everybody.
15:58People always wanted to be around me, so I knew that I had something very special.
16:02I just have an energy and a frequency about me that people just fall in love with.
16:06That has helped me throughout my years, moving into adulthood, moving into being an entrepreneur
16:12because people believe in me.
16:14Because people believe in me, they buy into me.
16:18They're not buying burgers and fries when they come to my restaurant.
16:20They're buying into the story, my personality, what I do for the people.
16:24As a result of that, they build an allegiance to me, and they're willing to stand on the
16:28front lines for me.
16:29Don't play with Pinky because my people are going to come to bat for me because they love
16:33me that much because real recognize real.
16:38People can feel the genuineness.
16:40As a result of that, that level of being genuine has given me a lot of success in my career.
16:48Now, there's some people that are sprinkled in the mix that don't want to see you win,
16:52but those aren't the people that I focus on.
16:54I have a big enough tribe of people who love me, who respect me, who want to see me win,
16:58people who have never seen a black woman like this in their lives win.
17:03As a result of that, they are proud of it, and they're going to stick beside me.
17:06That's how I've been able to continue to grow.
17:08I love it.
17:09Talk to me about media and PR.
17:13What have you learned?
17:15I learned that the same claps that will clap for you will be the same mouth that will boo
17:22you.
17:23That's what I learned.
17:24They can love you today, and they'll hate you tomorrow.
17:27You can never get too comfortable because media is a funny thing.
17:32People in the world of the internet create their own narrative.
17:36This is why it's so important to always meet people where they are.
17:39I don't care if I got a billion dollars in the bank.
17:41This energy will stay the same.
17:43My personality will stay the same.
17:46I will hug a stranger still to this day because it keeps me human.
17:51What I learned in media is the minute that people start feeling like you're human, they
17:56disconnect from you.
17:57It's very real.
17:58I've seen it with my own two eyes on several occasions.
18:01I do love the media, though, because it gives me an opportunity to amplify all the great
18:05things that I have going on.
18:07For any entrepreneur that's watching this, if you don't have a publicist, you're hustling
18:12backwards.
18:13You need somebody that will be able to expose and amplify your brand.
18:16You need somebody that's going to talk about all of the givebacks that you do, the new
18:20menu items that you have.
18:21You need somebody to do that and do it in a structured way so that you can continue
18:26to expand the brand.
18:27A lot of people don't realize this.
18:29A publicist can put you in top ten restaurants in the country, who to watch, restaurants
18:37we should be paying attention to, QSR, all the trade magazines that the people who need
18:41to see it will see it in these magazines.
18:45Media is my friend.
18:46We've got a love-hate relationship, but I love the media more than I hate the media.
18:50That's fantastic.
18:51Can you tell me your Toast origin story?
18:54Yes.
18:55Me and Toast started going together back in 2019.
19:01I was with Toast when a lot of things were still in beta.
19:04I was kind of like the guinea pig.
19:06They were very fresh in a lot of ways.
19:10I should have had some stock in Toast at this point, because I didn't have all my friends
19:14who are restaurateurs sign up for Toast.
19:17I love the evolution of Toast, and I love how they started as this POS processing.
19:23I just learned that there's Toast Payroll, and now there's Toast Tips, and now you can
19:27do scheduling.
19:28I'm like, oh, this is sophisticated.
19:32This little startup just turned into a whole conglomerate, and they're eating all of the
19:36food and taking all of the crumbs because they know that they have something that restaurants
19:40need.
19:41If I can go to one place and get all of these things, I don't need to go to all of these
19:45other businesses to sign up for all of these different platforms, and now my employees
19:48are confused because they got to have all of these different applications.
19:51No, I could just sign up with Toast and get everything that I need.
19:54So shout out to y'all, Toast.
19:56Y'all need to give me a discount for this great shout out that I give y'all this platform.
19:59I know some people.
20:00I know some people at Toast.
20:01We'll get you taken care of.
20:02You don't worry about that.
20:03Thanks for the shout out to them.
20:04Absolutely.
20:05Bar Vegan.
20:06Yes.
20:07What's that?
20:08Bar Vegan is the little sister to Slutty Vegan, the more sophisticated sister, okay,
20:15that likes to drink wine on the weekends, went to law school, failed the bar twice but
20:20came back and passed it at the end, trying to start her own practice, right?
20:24She's ratchet but bougie at the same time.
20:26She loves listening to hip-hop, but she will twerk in a minute, plus she can switch it
20:30up and lead the boardroom, and she just likes to find her things alive.
20:35She likes a Birkin bag.
20:36She likes some nice jewelry.
20:38She wears all of the bracelets all on her arm.
20:41Bar Vegan is a vibe, and I'm so proud of that business because I had no idea that it
20:48was going to also turn into a multi-million dollar company, and I just opened up my second
20:52Bar Vegan, working on a third Bar Vegan.
20:55So now I have two multi-million dollar companies that are growing, and I'm proud of it.
21:00You know, I'm going to be honest.
21:02Sometimes I get, because so many, I get lost in the noise of restaurant business and the
21:08stresses of restaurant business, that I have to do a better job, and I'm being totally
21:12transparent because that's the only way I can be.
21:14I got to do a better job at sitting and relishing in the fact that I don't have one multi-million
21:20dollar company.
21:21I got two.
21:22Not many people can say that.
21:23Do you understand what I'm saying?
21:25Yeah, there are restaurant issues and restaurant stuff, right?
21:29Only thing missing is the camera.
21:30But at the end of the day, I have two multi-million dollar businesses, and I get to employ a lot
21:36of people and support them in taking care of their families.
21:40That's a really big deal.
21:41So I'm talking to myself in this moment to say that I need to kind of give myself the
21:45flowers more.
21:46We get so caught up in the rat race that we sometimes forget that life is still happening,
21:51and it's okay to take a breath, and it is okay to breathe.
21:54I want to give you some flowers and give you an opportunity to share the Angel and Myisha
21:59story.
22:01Oh, absolutely.
22:02I just saw your six-year anniversary post.
22:05What did you do?
22:06Who are they, and what did you do for them?
22:08Angel and Myisha are my oldest employees in Slutty Vegan.
22:13I wouldn't be who I am as an entrepreneur if it wasn't for them two.
22:17I call them left brain, right brain.
22:19They single-handedly helped me build this company before all the lights, before all
22:23the people, before all the corporate names and salaries and all that stuff.
22:26They were in the trenches with me.
22:27Damn near 24 hours a day, like not eating, not sleeping, making sure that the business
22:33had what it needed.
22:34So, my affinity is to them.
22:39I am indebted to them.
22:41So, my allegiance is to them, right?
22:44They did for me what money couldn't pay for.
22:47I wanted to be able to say thank you and pay them back.
22:50So, I immediately made them millionaires overnight.
22:55Not in two weeks, overnight.
22:56Giving them a store made them millionaires overnight.
23:00That was just a little token of my gratitude because they stood on a front line for me
23:08then and now.
23:10To have people that are still with you six years later just tells you that I'm doing
23:15something right.
23:15I'm proud of the work that they've done for me.
23:18I'm looking forward to see how they make this store a thousand times even better than what
23:23I could do.
23:24I'm just happy that they can say that they're entrepreneurs within the business.
23:28What does sluttification mean?
23:31Sluttification is to have a euphoric experience eating a plant-based burger.
23:39Yes.
23:39Well, my final question because I know we got to wrap up and this is going to be the
23:44first of many interviews.
23:45I know we're going to meet someday at one of your restaurants and we'll put you on
23:48camera.
23:51I'm seriously grateful that Toast has given us the opportunity to have conversations like
23:56this.
23:57You're a badass.
23:57What you're doing for not just restaurateurs but entrepreneurs all over the world.
24:04I hope you keep being you.
24:05I hope you keep writing books.
24:06I hope you keep going on stages.
24:08I hope you have your own shows.
24:09I hope you keep doing everything that your heart desires because you get me fired up
24:14seeing your content, watching what you do, living the way that you live.
24:19Restaurant business is hard.
24:21We know how hard it is.
24:22I literally have a media company on top of my restaurant business because I know how
24:26hard the restaurant business is.
24:29But any kind of final words?
24:30Any words of encouragement for the restaurateur that maybe back when you had your first shop
24:36before it burned down, somebody that's listening to this on their way, struggling, hustling,
24:41trying to make it happen?
24:44So this is so timely.
24:49What I would say to any entrepreneur who's a restaurateur that's listening to this,
24:54talent is more important than money.
24:57When you have great talent, you make more money.
25:01So while you're focused on marketing and focused on other things, take a breath and look at
25:08the core of the people that you have around you and make sure that they are amplifying
25:13what you have.
25:14Do they help you sleep at night?
25:17Do they make sure that things get taken care of and you don't have to double or triple
25:20check?
25:21Talent is so necessary to the growth and the success of a business.
25:24And you should definitely get people who are smarter than you, who are as hungry, if not
25:29hungrier than you, and who have the same ethos and mindset as you.
25:32If you don't have that, it will not work.
25:35So I know it's hard.
25:37It will get better.
25:38Make sure that you find the right talent for your company so that you can focus on the
25:43things that will continue to expand and elevate your brand.
25:46Magical.
25:48I love it.
25:49I love it.
25:49Nothing but the truth.
25:51If you guys want to keep in touch with me, at Sean P.
25:54Walcheff, S-H-A-W-N-P-W-A-L-C-H-E-F.
25:58That's Instagram, LinkedIn, TikTok, all the places.
26:01Pinky Coal, Slutty Vegan ATL, Bar Vegan ATL, Pinky Gives Back.
26:06We'll put all the links into the show notes.
26:09I hope you fail.
26:10I can't wait to read the book.
26:12Eat, Plants, Bitch book is also available.
26:16But keep doing all the amazing work that you're doing.
26:19We're grateful for the time.
26:21If you ever find yourself in San Diego, please let us know.
26:24We'll treat you for some barbecue.
26:26Anyone on the Slutty Vegan team, I know barbecue isn't vegan, but we got some wicked peach
26:33cobbler, okay?
26:34I can't eat that either.
26:35It ain't vegan.
26:36I might have to bring my vegan peach cobbler to you.
26:40That would come in support.
26:42Pinky, you're amazing.
26:43We appreciate you.
26:44Thank you for your time.
26:48Thank you for listening to Restaurant Influencers.
26:51If you want to get in touch with me, I am weirdly available at Sean P. Walshef, S-H-A-W-N,
26:57P-W-A-L-C-H-E-F.
27:00Cali Barbecue Media has other shows.
27:03You can check out Digital Hospitality.
27:05We've been doing that show since 2017.
27:07We also just launched a show, Season 2, Family Style, on YouTube with Toast.
27:13And if you are a restaurant brand or a hospitality brand and you're looking to launch your own
27:18show, Cali Barbecue Media can help you.
27:20Recently, we just launched Room for Seconds with Greg Majewski.
27:25It is an incredible insight into leadership, into hospitality, into enterprise restaurants
27:32and franchise, franchisee relationships.
27:35Take a look at Room for Seconds.
27:37And if you're ready to start a show, reach out to us, betheshow.media.
27:42We can't wait to work with you.