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Pinky Cole on Building the $100 Million Slutty Vegan Empire · Earn Your Leisure

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  Speaker 2: And one thing about me is those who take chances
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  Speaker 2: make advances. I'm a seize the opportunity if it's in
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  Speaker 2: front of my face. So he was on a zoom
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  Speaker 2: and I'm like, hey, Steve, my name is Pinky and
• 0:40
  Speaker 2: you don't know me, but you need to look me up.
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  Speaker 2: And I think that we need to do a shoe
• 0:44
  Speaker 2: deal because there is no shoe deal in the restaurant
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  Speaker 2: vegan space. And I think that this will be a
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  Speaker 2: game changer and it'll be massive. And you know what
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  Speaker 2: he said, He said, I love it. He said, let's.
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  Speaker 3: Set that shit up.
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  Speaker 2: He said, I'm gonna send you my assistant email, let's
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  Speaker 2: do it. And that's exactly how it happened, all because
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  Speaker 2: I opened up my mouth.
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  Speaker 4: And asked.
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  Speaker 5: My graduates from my school being forced back drop.
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  Speaker 3: Bag drop, Mike drop back, drop drop.
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  Speaker 6: All right, guys, welcome back e y L Atlanta Headquarters. Yeah,
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  Speaker 6: this is something that we've been looking forward to for
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  Speaker 6: a long time. Tried to make it happen several times
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  Speaker 6: in the past.
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  Speaker 3: But the day was January twenty one. Nothing, nothing happened.
• 1:39
  Speaker 3: Nothing happens before it's time.
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  Speaker 6: So uh, Pinky Cole, the legendary owner of Slutty Vegan.
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  Speaker 6: If you have never eate Slutty Vegan doing yourself.
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  Speaker 3: With your minuts this service, let's start there.
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  Speaker 6: And I've only actually had it a few times because
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  Speaker 6: one of the reasons is that I always heard the
• 1:59
  Speaker 6: line is like on the block and you can't actually
• 2:01
  Speaker 6: get in the problems.
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  Speaker 3: So, but just an amazing story we're going to talk about.
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  Speaker 6: But you probably heard recently in the news that just
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  Speaker 6: finished your series A congratulations, raised twenty five million dollars,
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  Speaker 6: I believe for twenty four percent of the company, which
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  Speaker 6: gave you a valuation of one hundred million dollars for
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  Speaker 6: your brand with plans I believe to expand to twenty
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  Speaker 6: locations nationwide.
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  Speaker 4: You did your research.
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  Speaker 3: We've been known too. We're the biggest for a reason.
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  Speaker 6: You know, you got collaboration, brand partnerships, and it's just
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  Speaker 6: a really inspiring story starting from you know, humble beginnings
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  Speaker 6: and scaling to you know, national global brand and have
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  Speaker 6: become a rock star in the space. As far as
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  Speaker 6: for entrepreneurships, we were just talking about that. I always
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  Speaker 6: had a vision that you know, entrepreneurs is going to
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  Speaker 6: become the new superstars like athletes and rappers, and you're
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  Speaker 6: definitely one of those people. Rap snacks. I believe you
• 2:54
  Speaker 6: have your own rap. That was a moment for Jean
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  Speaker 6: Lindsay and the team over there.
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  Speaker 7: We went to the headquarters and we were saying like, yeah,
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  Speaker 7: we should have a bag, and then we.
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  Speaker 3: Looked, yeah, I should definitely have a bad and we
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  Speaker 3: saw your face on the bag. We're like, yeah, we
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  Speaker 3: definitely should have a bag. So thank you for the inspiration.
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  Speaker 3: And you're doing all of this while still being a mother.
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  Speaker 3: You're actually pregnant right.
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  Speaker 6: Eight, baby, don't worry.
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  Speaker 3: We got the van outside ready to go to be
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  Speaker 3: legendary moment now her at all.
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  Speaker 6: So this this is going to be a dorope interesy.
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  Speaker 6: So first and foremost, thank you for joining us, appreciate.
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  Speaker 4: It, thank you for having me.
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  Speaker 2: I watch you guys, and I'm proud of y'all, and
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  Speaker 2: I'm happy to be here. And I think this is
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  Speaker 2: going to be a real dope conversation.
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  Speaker 3: Yes, yes, it has legendary sucking feeling. So let's get
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  Speaker 3: into this.
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  Speaker 6: For anybody that might not have heard your story before,
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  Speaker 6: can you just you know, talk about the backstor a
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  Speaker 6: little bit like what made you want to start the
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  Speaker 6: Slutty Vegan franchise? What made you actually want to go vegan?
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  Speaker 6: And how did you, you know, get your foot up
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  Speaker 6: and running with you know what you do.
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  Speaker 4: So it depends on what back mean I could go all.
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  Speaker 2: So, you know, my story is very interesting and unique
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  Speaker 2: to say the least.
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  Speaker 4: So the day that I was born.
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  Speaker 2: I was born December eighth, nineteen eighty seven, and the
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  Speaker 2: day that I was born, my father was being sentenced
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  Speaker 2: to thirty plus. He is in prison, so he was
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  Speaker 2: getting his sentence in the day that I was coming
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  Speaker 2: out the womb. So I already came into the world
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  Speaker 2: with the short end of the stick based on what
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  Speaker 2: society telling you. Right in Baltimore, right, So, growing up,
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  Speaker 2: I saw my mother, who was raising five children, take
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  Speaker 2: care of everybody right with limited resources.
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  Speaker 4: She had between four to five jobs.
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  Speaker 2: My mother was a musician, she worked at the bank,
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  Speaker 2: she worked at McDonald's. At one point she was processing payroll.
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  Speaker 2: She was doing everything. But one thing she made sure
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  Speaker 2: of is that the lights were always on, that we
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  Speaker 2: always had food on the table, that I ain't never
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  Speaker 2: had to beg borrow still from nobody, and she always
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  Speaker 2: made sure that I was go to federal prison with
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  Speaker 2: my siblings to go see my daddy.
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  Speaker 4: Right.
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  Speaker 2: So here I am growing up, going to hagerstowness Up, Maryland,
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  Speaker 2: having a little wan as a kid, being limited to
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  Speaker 2: two hours at a time to see my father. But
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  Speaker 2: what it did it was teaching me a valuable lesson
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  Speaker 2: that ain't nothing in the world like freedom. So throughout
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  Speaker 2: my life I aim to get the level of freedom
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  Speaker 2: where nobody had to tell me what to do or
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  Speaker 2: I didn't have to answer to nobody, And that is
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  Speaker 2: how I became a hustler. So in high school I
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  Speaker 2: started throwing parties. I was the youngest promoter in Baltimore, Maryland.
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  Speaker 2: I was selling.
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  Speaker 4: Candy, frozen cups, mc chickens, you name it. I would
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  Speaker 4: sell for real.
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  Speaker 2: I would go to McDonald's and buy m chickens for
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  Speaker 2: a dollar and come back in the cafeteria in high
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  Speaker 2: school and sell them for two dollars. My mindset was
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  Speaker 2: make money, create opportunity, make people feel good. And I
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  Speaker 2: did that throughout the years. And when I graduated college.
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  Speaker 2: When I graduated high school, I saw Ludacris on TV
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  Speaker 2: and I'm like, Oh, he's at Clark Atlande University.
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  Speaker 4: I'm going there, and fast forward.
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  Speaker 2: My entrepreneurial journey just continued to rise and rise and rise.
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  Speaker 2: Went to Clark Atlanta, became Miss Clark and Lande University.
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  Speaker 2: Packed up my bags. After I graduated, moved.
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  Speaker 4: To Los Angeles, California, because I had these big.
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  Speaker 2: Dreams of being an actress. Staddict work out, but I'm
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  Speaker 2: glad that the didy. And while I was in LA,
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  Speaker 2: I got an opportunity to work as a television producer
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  Speaker 2: a PA at the time. And if you know anything
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  Speaker 2: about TV, like you gotta be really really good to
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  Speaker 2: get promoted.
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  Speaker 4: So one thing I know how to do well is
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  Speaker 4: run my mouth.
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  Speaker 2: So while I was in LA I was working as
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  Speaker 2: a production assistant and I got a call to work
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  Speaker 2: in New York, packed up my bags, moved to New York.
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  Speaker 2: While I was in New York, became a producer, got
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  Speaker 2: another call to work at the Moury Show. While I
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  Speaker 2: was at the Moray Show, I saved up my four
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  Speaker 2: to one K, and here I am twenty six years old,
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  Speaker 2: don't know the first thing about four to one K
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  Speaker 2: except for contribute and be money in there. I pulled
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  Speaker 2: my four one k out and I opened up my
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  Speaker 2: first restaurant, and it was called Pinkies Jamaican, an American restaurant.
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  Speaker 4: This is in Harlem.
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  Speaker 3: Much money was in your four one k that you
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  Speaker 3: took out?
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  Speaker 2: I had twenty seven thousand at the time, which was
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  Speaker 2: a lot of money for me. Right, somebody in the
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  Speaker 2: early twenties, like I was brawling, Like I.
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  Speaker 3: Kind of had a time in the world.
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  Speaker 4: Right, But I've always been a risk taker.
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  Speaker 2: So I pulled it right, not knowing that I was
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  Speaker 2: going to be taxed on it later, right, But I
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  Speaker 2: pulled it out, got a family friend to give me
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  Speaker 2: a loan, and I opened up my first restaurant and
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  Speaker 2: it was called Pinkies to make it an American restaurant,
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  Speaker 2: and it did seemingly well for somebody.
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  Speaker 4: Who didn't know what the hell they were doing, right.
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  Speaker 2: And when I had that restaurant, I had a grease
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  Speaker 2: fire after about two years, and I want to stop
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  Speaker 2: here because that was like the best thing that could
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  Speaker 2: have happened to me, because it propelled me to be
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  Speaker 2: able to create what we now know is Sludy Vegan
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  Speaker 2: because what looked like failure wasn't failure to me at all, right.
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  Speaker 2: It was really an opportunity to say, Okay, all right,
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  Speaker 2: this look a little fucked up, but I'm gonna do
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  Speaker 2: this again, and when I do it again, it's gonna
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  Speaker 2: be right.
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  Speaker 4: And it was right.
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  Speaker 2: Because after I lost everything, car, got repolled, got evicted
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  Speaker 2: out of my apartment, went flat, broke, failed relationships, I
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  Speaker 2: got an opportunity to work as a casting director. And
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  Speaker 2: the reason why I'm telling y'all this story because I
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  Speaker 2: want to make it full circle, right. So I got
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  Speaker 2: an opportunity to work as a casting director in Los
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  Speaker 2: Angeles on a own network show. And while I was there,
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  Speaker 2: they're like, Pinky, we need you to go to Atlanta,
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  Speaker 2: and I'm.
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  Speaker 4: Like, I don't really want to go to Atlanta. Like
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  Speaker 4: I went to school there.
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  Speaker 2: Yeah, my sorority sisters are there, but that's not where
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  Speaker 2: I want to be. But I did it, and I
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  Speaker 2: was only supposed to be there for three months, y'all.
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  Speaker 2: And when I went to Atlanta, I was in my
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  Speaker 2: bedroom and I was hungry and I wanted some Vegan
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  Speaker 2: comfort food. Now I'm like, y'all, I am a conscious thinker.
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  Speaker 2: I'm always trying to feed myself, always trying to learn more.
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  Speaker 2: So at the time, I was running every single day,
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  Speaker 2: reading a book every single day. Right, everybody told me
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  Speaker 2: I was crazy. I just knew that I was preparing
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  Speaker 2: for something. And when I was in my bedroom, Sludy
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  Speaker 2: Vegan hit me like a light bulb, Like no rhyme,
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  Speaker 2: no reason, no like precursor, no nothing. It just hit
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  Speaker 2: me out of nowhere, and I'm like, Damn, that's a dope,
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  Speaker 2: b add name. So I called my friends up and
• 9:13
  Speaker 2: I'm like, what y'all think about this name? And it
• 9:14
  Speaker 2: was like, I love, you need to do something with it.
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  Speaker 2: So I went to Google and I went to YouTube
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  Speaker 2: and I just started researching and what I realized is
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  Speaker 2: I didn't know.
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  Speaker 4: The first thing about burgers and fries because I'm jamaking.
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  Speaker 2: Right, So like I didn't grow up eating that, but
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  Speaker 2: this was something that was missing in the marketplace, coupled
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  Speaker 2: with an experience.
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  Speaker 4: So no business plan, no real plan.
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  Speaker 2: I just started researching, opened up this ghost kitchen, and
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  Speaker 2: literally the rest is history.
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  Speaker 7: There's a lot to impact that. There's a lot because
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  Speaker 7: obviously the background in TV. Is that what you studied
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  Speaker 7: when you were at Clark Was it audio engineering and
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  Speaker 7: TV production?
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  Speaker 3: Well?
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  Speaker 2: I was supposed to study that, but I never had
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  Speaker 2: an intern ship in my life.
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  Speaker 7: So how do we shift to culinary? Is that something
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  Speaker 7: that you have been doing growing up? Obviously being in
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  Speaker 7: a Jamaica home that like especially like my mom cuts
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  Speaker 7: all the time and I could cook a little bit.
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  Speaker 7: Somebody argue that, but is that something that you just
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  Speaker 7: naturally would gift to that being a chef.
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  Speaker 4: I ain't no chef.
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  Speaker 2: I really don't think I can cook that well, like
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  Speaker 2: I think you know, my food takes good to me.
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  Speaker 2: But I didn't go to school to be a chef.
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  Speaker 2: I have no formal training and it really just happened
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  Speaker 2: that way, And that's what life does right, Like life
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  Speaker 2: just happened sometimes and it became a passion project for me.
• 10:24
  Speaker 2: So when people call me a chef, I'm like, yoall,
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  Speaker 2: I'm not a chef. Like this is just a passion
• 10:28
  Speaker 2: project for me. And TV was something that I fell
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  Speaker 2: into that I became really really good at. So I'm
• 10:35
  Speaker 2: happy that I got the opportunity to work in TV
• 10:37
  Speaker 2: because what happened was is it taught me how to
• 10:40
  Speaker 2: meet people where they are. One thing that I can
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  Speaker 2: do really, really well, is I know how to connect people.
• 10:45
  Speaker 2: I don't care if you make a billion dollars, I
• 10:47
  Speaker 2: don't care if you make five dollars. I can put
• 10:49
  Speaker 2: everybody in a room and make everybody feel welcome and
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  Speaker 2: like they are important. And I learned that working in TV.
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  Speaker 2: So I coupled my TV experience with the fact that
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  Speaker 2: I'm a foodie and I love to eat, and I
• 11:00
  Speaker 2: merged those two most pleasurable experiences in life.
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  Speaker 4: That's sex and that's food.
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  Speaker 2: And I built this concept to make people love it
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  Speaker 2: even if they didn't like the name. And literally everything
• 11:12
  Speaker 2: has been up from there.
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  Speaker 6: So let's talk about this ghost kitchen situation. Shots to
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  Speaker 6: my boy Nacho Benger. He's the first person on our
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  Speaker 6: platform talk about Ghost Kitchen, another Baltimore native. So ghost
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  Speaker 6: Kitchen is very interesting and a lot of people still
• 11:25
  Speaker 6: aren't really familiar with ghost kitchens. But from my understanding,
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  Speaker 6: the ghost kitchen is you don't have a physical restaurant,
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  Speaker 6: but you have like, let's say, like an industrial kitchen,
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  Speaker 6: and out of that kitchen you can cook and have
• 11:38
  Speaker 6: your food sent on Uber Eats or door Dash. And
• 11:41
  Speaker 6: the good thing with the ghost kitchens is that nobody
• 11:43
  Speaker 6: really knows, Like when you order Uber Eats, you don't
• 11:46
  Speaker 6: really necessarily know where you're ordering it from.
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  Speaker 4: Even though where you're ordering what it looked like, it clean,
• 11:50
  Speaker 4: nothing what you take.
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  Speaker 2: But the good thing about ghost kitchens, and it's funny
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  Speaker 2: because when I came to Atlanta, they weren't really familiar
• 11:57
  Speaker 2: with ghost kitchens. They're like, what's this And I'm like, listen,
• 12:00
  Speaker 2: they do this in La. You know, La was a
• 12:01
  Speaker 2: little bit more advanced, and I'm like, they do this
• 12:03
  Speaker 2: in La, let me duplicate it here. So I was
• 12:06
  Speaker 2: like the guinea pig in Atlanta. And the one thing
• 12:09
  Speaker 2: that I liked about the ghost kitchen is is not
• 12:12
  Speaker 2: a lot of overhead they charge you. I mean, the
• 12:15
  Speaker 2: prices are different now, but they at the time they
• 12:17
  Speaker 2: were charging me thirty percent right to be on the platform.
• 12:20
  Speaker 2: I'm on uber Eats, I'm on door Dash, I'm on
• 12:22
  Speaker 2: grub Hub, I'm on Postmates, and every time somebody ordered food.
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  Speaker 4: All I did was fulfilled to order.
• 12:28
  Speaker 2: What happened with Sleddy Vegan is that people started dming
• 12:30
  Speaker 2: me their orders and I started fulfilling on DM right,
• 12:34
  Speaker 2: So I'm like, all right, So now I got this
• 12:36
  Speaker 2: e commerce platform on Instagram that just happened by mistake,
• 12:40
  Speaker 2: and it actually worked out because the first week I
• 12:42
  Speaker 2: had about four people, and the week after that I
• 12:45
  Speaker 2: had about thirty people, and every single week it started
• 12:48
  Speaker 2: building and building. Soon after, I had between like one
• 12:51
  Speaker 2: hundred and fifty to three hundred to five hundred people
• 12:54
  Speaker 2: standing out the door trying to get food, sending messages
• 12:57
  Speaker 2: on Instagram. So for the people who are watching this,
• 13:00
  Speaker 2: ghost kitchens are absolutely a good opportunity to get into
• 13:04
  Speaker 2: the business if you want to do a restaurant concept,
• 13:07
  Speaker 2: because you can test it and don't have to worry
• 13:09
  Speaker 2: about putting all the risk in. Sometimes we feel like
• 13:11
  Speaker 2: we won't be successful until we get a brick and mortar,
• 13:14
  Speaker 2: that ain't the truth because brick and mortars cost money.
• 13:16
  Speaker 2: You gotta pay light bill, you gotta pay water bill.
• 13:19
  Speaker 2: If you're roof cave in, you got to pay all
• 13:20
  Speaker 2: of that stuff. There's so much bills that come behind it.
• 13:23
  Speaker 2: But a ghost kitchen will allow you the opportunity to
• 13:25
  Speaker 2: test your concept and if it works, then you can
• 13:27
  Speaker 2: move forward with the you know, all the other things.
• 13:30
  Speaker 3: So were you actually cooking? I was the cook.
• 13:33
  Speaker 2: The janitor was everything. I was accounts payable, accounts receivable.
• 13:37
  Speaker 2: I literally did everything, and I did everything for the
• 13:40
  Speaker 2: first two years of the business me items.
• 13:42
  Speaker 3: Did you have an a menium nine? Okay, number, So
• 13:47
  Speaker 3: that's a great number.
• 13:47
  Speaker 4: I'm a nine actually in my sorority. That's a great number.
• 13:50
  Speaker 7: Yeah.
• 13:50
  Speaker 6: Another owner from RESTAURANTWN from Baltimore said he keeps it
• 13:53
  Speaker 6: at seven. Well, we can talk about that later on.
• 13:56
  Speaker 6: We talked about the restaurant. But okay, so let's get
• 13:59
  Speaker 6: this sleg conversation going. So you have an idea to
• 14:02
  Speaker 6: have you can buy sex with food, which is interesting,
• 14:07
  Speaker 6: and then you give these dishes like names, like can
• 14:10
  Speaker 6: you talk about some of their names?
• 14:11
  Speaker 3: Absolutely, let's start with my favorite.
• 14:14
  Speaker 4: What's your favorite?
• 14:14
  Speaker 3: The Fussy has It's my favorite, easily listen.
• 14:18
  Speaker 2: When I created this concept, I'm like, food needs personality.
• 14:22
  Speaker 4: Right.
• 14:23
  Speaker 2: I don't know about y'all, but when I go to
• 14:24
  Speaker 2: a restaurant, I eat with my eyes. But I said,
• 14:27
  Speaker 2: how about making people not only eat with their eyes,
• 14:30
  Speaker 2: but eating with their ears too, So when they hear
• 14:33
  Speaker 2: the name of the food, it makes.
• 14:34
  Speaker 4: Them like, oh, what is that? I want to try it?
• 14:36
  Speaker 2: So we have the one night Stand, which is our
• 14:38
  Speaker 2: most popular burger, right, and the one night stand is
• 14:41
  Speaker 2: the patty with the bacon, the sauce, the onions and tomato.
• 14:45
  Speaker 2: But like, when you think about a one night stand,
• 14:47
  Speaker 2: what do you think about? Like, are you fork experience?
• 14:49
  Speaker 2: It happens once. It's crazy. It's kind of taboo, and
• 14:52
  Speaker 2: everybody wants to be a part of that taboo experience,
• 14:54
  Speaker 2: which is why it is the number one seller.
• 14:56
  Speaker 3: Right.
• 14:57
  Speaker 4: Then we have the Sloppy.
• 14:58
  Speaker 3: Toppy Sloppy to I.
• 15:00
  Speaker 2: Don't know if kids watching this, but I'm sure we've
• 15:02
  Speaker 2: all given or received some slippy copy.
• 15:04
  Speaker 4: Right, So it's tax.
• 15:05
  Speaker 3: True, true to the taboo mine that may yeah, taxed
• 15:10
  Speaker 3: into that culture and.
• 15:13
  Speaker 4: Literally black people it's all people.
• 15:18
  Speaker 2: Then we have the fussy hussy what you love, and
• 15:20
  Speaker 2: that's like the all American, right, Like you go to
• 15:22
  Speaker 2: a McDonald's, you go to a Burger King, everybody got
• 15:25
  Speaker 2: a sandwich with pickles on it, right, But we have
• 15:27
  Speaker 2: a plethora for plethora of names of burgers. But I
• 15:30
  Speaker 2: really specifically did that because when you come to my restaurant,
• 15:34
  Speaker 2: I don't want you.
• 15:34
  Speaker 4: To be like, well, let me get the one number
• 15:36
  Speaker 4: four with the five and nah.
• 15:38
  Speaker 2: I wanted you to remember this experience so that by
• 15:41
  Speaker 2: the time you leave, you thinking about it, and then
• 15:43
  Speaker 2: you're telling people like, damn, I remember when I went there.
• 15:45
  Speaker 2: I specifically had this, And what it is is free
• 15:48
  Speaker 2: marketing and advertising. For me, I've never had to pay
• 15:51
  Speaker 2: for it because people like y'all who come to my
• 15:54
  Speaker 2: restaurants like, yo, you have sluddy vegan, like I gotta
• 15:57
  Speaker 2: go try study vegan, and I had the one night stand.
• 15:59
  Speaker 2: You should try it. Guess what they do? They come
• 16:01
  Speaker 2: to slightly began and say, you know what, my friend had,
• 16:03
  Speaker 2: what's that one night Burget that one night stand?
• 16:05
  Speaker 4: Let me try that.
• 16:05
  Speaker 2: And that's how it's worked, and that's how we've been
• 16:08
  Speaker 2: having lines down the block.
• 16:09
  Speaker 3: It's like, what's that spot in Miami? They call me
• 16:11
  Speaker 3: a cab all of that on South Beach Willis Willillies.
• 16:16
  Speaker 7: Yeah, or in you know former alumni, our dudes from Tennessee.
• 16:22
  Speaker 7: Oh yeah, slim slim, very similar. They infuse hip hop,
• 16:27
  Speaker 7: you infuse sex. Yeah, absolutely, both cultural favorites.
• 16:31
  Speaker 6: So okay, so you got a nice thing going with
• 16:33
  Speaker 6: this ghost kitchen situation. You're building up traction on social media,
• 16:37
  Speaker 6: you're making money. What's the next step?
• 16:39
  Speaker 3: Food truck?
• 16:40
  Speaker 4: So yeah, so there was a lot of next steps
• 16:43
  Speaker 4: in between that.
• 16:44
  Speaker 2: But I was in this prep kitchen and they told
• 16:47
  Speaker 2: me that I had to leave because I had too
• 16:49
  Speaker 2: many people coming, and the tenants were upset about it,
• 16:52
  Speaker 2: and I'm like, well, what am I supposed to do?
• 16:53
  Speaker 3: Is it just you and the prep kitchen still with
• 16:55
  Speaker 3: the five hundred people outs.
• 16:56
  Speaker 7: Everyone has an opinion when it comes to the foods
• 16:58
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• 17:01
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• 17:04
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• 17:06
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• 17:10
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• 17:13
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• 17:15
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• 17:21
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• 17:41
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• 17:44
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• 17:45
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• 17:47
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• 17:51
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• 18:22
  Speaker 7: Don't wait, don't hesitate over there now.
• 18:24
  Speaker 2: Yeah, it's me and the prepkitchen, and then there are
• 18:26
  Speaker 2: other tenants. So you know, a prepkitchen. There's probably like
• 18:29
  Speaker 2: one hundred and fifty people that are registered to this unit,
• 18:32
  Speaker 2: and they schedule time to be in the space. So
• 18:35
  Speaker 2: I was impeding on their business because I had so
• 18:37
  Speaker 2: many people supporting mine, which was a good problem for me,
• 18:40
  Speaker 2: but to other people, they probably like, Okay, well, I
• 18:42
  Speaker 2: can't make no money if all of your people standing
• 18:43
  Speaker 2: in front like this. And they told me that I
• 18:46
  Speaker 2: had to leave. And you know, it's so interesting life,
• 18:50
  Speaker 2: right because now all of this is like full circle
• 18:53
  Speaker 2: moments to me. Even as I'm sitting here, I realized
• 18:55
  Speaker 2: that if they would have never evicted me, because it
• 18:57
  Speaker 2: was like a pseudo eviction, I would have been here
• 19:00
  Speaker 2: having this conversation with y'all because it wouldn't have pushed
• 19:03
  Speaker 2: me to have to get a food truck.
• 19:05
  Speaker 4: Right. I had to get a food truck, not because
• 19:07
  Speaker 4: I wanted to.
• 19:08
  Speaker 2: I never would have gotten a food truck unless they
• 19:10
  Speaker 2: until they put me out, and I needed to get
• 19:12
  Speaker 2: a food truck so that I can continue on with
• 19:14
  Speaker 2: the audience that I had. So I went and got
• 19:17
  Speaker 2: a food truck. It was a limit, let's be clear,
• 19:20
  Speaker 2: but it was a good limit because it made me
• 19:21
  Speaker 2: a lot of money. So I put ten thousand dollars
• 19:23
  Speaker 2: on a food truck, got it wrapped. Never been on
• 19:26
  Speaker 2: a food truck, damn. They never ate from a food truck.
• 19:29
  Speaker 2: But I needed to do something so that I can
• 19:30
  Speaker 2: continue to leverage this audience. But it was because of
• 19:33
  Speaker 2: that facility that told me that you gotta go that
• 19:35
  Speaker 2: made me want to do that. So like, I'm forever
• 19:38
  Speaker 2: grateful for them, because I'm like, you don't even realize
• 19:40
  Speaker 2: what you did. So with that food truck, people just
• 19:43
  Speaker 2: started following me from the East Side to the West side.
• 19:46
  Speaker 2: Three hours before I pulled my food truck up. I
• 19:49
  Speaker 2: would post an address, that's it. And when I tell you,
• 19:52
  Speaker 2: people was running like I was Lil Wayne, like it
• 19:54
  Speaker 2: was a concert. Every single day with lawn chairs with
• 19:57
  Speaker 2: umbrellas with their kids at the school, patiently waiting.
• 20:01
  Speaker 4: And you know, black people don't wait for nothing.
• 20:02
  Speaker 3: That's a fact. You understand.
• 20:04
  Speaker 4: We ain't waiting for nothing.
• 20:05
  Speaker 7: So except for Jordan's So are you putting this on
• 20:11
  Speaker 7: social media like you're putting it out like a pose, like, Hey,
• 20:13
  Speaker 7: I'm gonna be at this addressed today three o'clock.
• 20:16
  Speaker 2: It was fifty four seventy two Johnson Road, three pm.
• 20:21
  Speaker 3: That's it.
• 20:22
  Speaker 6: But that's another marketing strategy because it's like you're not
• 20:24
  Speaker 6: going to the same location every single day.
• 20:26
  Speaker 2: Not only are you not going to the same location.
• 20:28
  Speaker 2: What I learned about the psyche of people is that
• 20:31
  Speaker 2: when you keep things from people, it makes them want
• 20:33
  Speaker 2: it more. We want to be spoon fed. Nobody will
• 20:37
  Speaker 2: ever admit that, but like people love to just get
• 20:39
  Speaker 2: a little bit at a time.
• 20:41
  Speaker 4: It's like a relationship. If I give you everything in.
• 20:43
  Speaker 2: A relationship, realistically, sometimes people are gonna get bored. But
• 20:47
  Speaker 2: if you set some boundaries and say, okay, this is
• 20:49
  Speaker 2: what I'm going to give you and like transparently do that,
• 20:52
  Speaker 2: then people gonna keep coming. And they kept coming because
• 20:54
  Speaker 2: I kept the relationship spicy. Everything had a sexual undertone
• 20:58
  Speaker 2: but had nothing.
• 20:59
  Speaker 4: To do with sex.
• 21:00
  Speaker 2: Yeah, right, So it was like it was kind of confusing,
• 21:03
  Speaker 2: but it wasn't. So it made people want to ask questions.
• 21:05
  Speaker 2: And then I realized that this is bigger than food.
• 21:08
  Speaker 2: This is bigger than burgers, pots and fries. I've created
• 21:11
  Speaker 2: a movement that people are proud to be a part
• 21:13
  Speaker 2: of because now when I really tore the minds up
• 21:16
  Speaker 2: is I started my foundation, and with my foundation, I
• 21:20
  Speaker 2: started doing community work. So now what you're gonna say,
• 21:22
  Speaker 2: I got a sexy name for a business, but I'm
• 21:24
  Speaker 2: also helping out the whole entire community.
• 21:27
  Speaker 4: I'm donating money, I'm paying the balances.
• 21:29
  Speaker 2: Of students in school. What are you really gonna say
• 21:31
  Speaker 2: that your kids can't go in there? Your kids on
• 21:33
  Speaker 2: TikTok every day. And it worked. So now I have Muslims, Christians,
• 21:38
  Speaker 2: white people, black people, old people, young people coming to
• 21:42
  Speaker 2: support my brand and they realize that it has nothing
• 21:45
  Speaker 2: to do with sex, and it's not just about food.
• 21:48
  Speaker 4: I'm building an ecosystem that everybody could be a part of.
• 21:50
  Speaker 7: Yeah, so you obviously, I mean that's incredible using the
• 21:54
  Speaker 7: cultural capital. So we went from the ghost kitchen, we
• 21:57
  Speaker 7: got to the food truck. At this time, you're still
• 21:59
  Speaker 7: not a chef, So what is the recess that you're
• 22:02
  Speaker 7: doing on the foods right, because being a vegan is
• 22:05
  Speaker 7: not an easy task. So what's that process like of
• 22:08
  Speaker 7: actually researching and finding the types of foods and what
• 22:11
  Speaker 7: you can use and what you can't use.
• 22:13
  Speaker 2: I got the same menu that I've been had from
• 22:14
  Speaker 2: the beginning. Okay, so like I didn't change the thing.
• 22:17
  Speaker 2: I probably changed like one little thing. But once I
• 22:20
  Speaker 2: did that menu the first time, if it ain't broke,
• 22:23
  Speaker 2: don't fix it. Why would I change something else? I
• 22:25
  Speaker 2: got all of these people standing in line, So I
• 22:27
  Speaker 2: didn't change anything. What I did was I streamlined the
• 22:30
  Speaker 2: products in the business.
• 22:31
  Speaker 4: So in the.
• 22:32
  Speaker 2: Beginning, I had my brother whipping up sauce every single
• 22:35
  Speaker 2: day for five hundred people.
• 22:37
  Speaker 4: Now you gotta do that because I got a copacker.
• 22:39
  Speaker 2: Right, fry season I used to make my fry season
• 22:42
  Speaker 2: and every single day.
• 22:43
  Speaker 4: Now I don't have to do that because I have
• 22:44
  Speaker 4: a co packer.
• 22:45
  Speaker 2: But the most that I've done outside of starting the
• 22:48
  Speaker 2: business with these same recipes is streamlined it with cod packers,
• 22:52
  Speaker 2: so I can make my process easier and keep the
• 22:54
  Speaker 2: consistency of the business of what people fell in love with.
• 22:57
  Speaker 7: You also trademark obviously the name study being you trade.
• 23:00
  Speaker 7: But the items on the menu you trademark. I knows
• 23:02
  Speaker 7: how does that work?
• 23:03
  Speaker 4: Every single thing? It's funny.
• 23:05
  Speaker 2: I just posted something, so I say bang and banging.
• 23:08
  Speaker 2: If you like Slutty Vegan, it is a banging began.
• 23:09
  Speaker 4: I ask you that.
• 23:10
  Speaker 2: And if they don't say it's bang and banging, then
• 23:13
  Speaker 2: it's not good. But every single item is trademark, every
• 23:16
  Speaker 2: single catchphrase is trademark.
• 23:19
  Speaker 4: We got trademarks overseas.
• 23:21
  Speaker 7: Now.
• 23:22
  Speaker 2: It costs a lot of money. Let's be clear, if
• 23:23
  Speaker 2: you're watching this, this is not cheap. But I realize
• 23:27
  Speaker 2: doing it in the beginning, when you do it right,
• 23:29
  Speaker 2: you never got to do it twice. And I knew
• 23:31
  Speaker 2: in my spirit, you know how something like you think
• 23:34
  Speaker 2: of something and you know this gonna be that thing.
• 23:36
  Speaker 2: I knew Slutty Vegan was gonna be that thing. So
• 23:38
  Speaker 2: at the very beginning, I told my attorney I want
• 23:40
  Speaker 2: to trademark every single thing that I could trademark, and
• 23:43
  Speaker 2: I did that. There's not one thing in my company
• 23:45
  Speaker 2: that is not trademark, not one thing. Every single thing
• 23:48
  Speaker 2: is trademark.
• 23:48
  Speaker 3: Very important, very very important.
• 23:51
  Speaker 2: And it's important because what I realized is is that
• 23:54
  Speaker 2: there are people who see a business growing and they
• 23:57
  Speaker 2: don't think that you have those level of smarts, so
• 24:00
  Speaker 2: they want to use your name, they want to try
• 24:02
  Speaker 2: to get the websites, they want to do all of
• 24:04
  Speaker 2: these things. But I'm like, nah, like I protected my
• 24:07
  Speaker 2: business and I learned that early on, especially having the
• 24:10
  Speaker 2: restaurant in New York. I didn't have fire insurance, so
• 24:13
  Speaker 2: I didn't get no money from that grease fire.
• 24:15
  Speaker 3: Wow.
• 24:16
  Speaker 2: And I said, and that's why I said in the
• 24:18
  Speaker 2: beginning of my conversations, sometimes when bad things happen, that's
• 24:22
  Speaker 2: the best thing that could happen for us. Because if
• 24:25
  Speaker 2: my restaurant wanted to call it on fire and I
• 24:26
  Speaker 2: realized I didn't have fire insurance to be able to
• 24:28
  Speaker 2: protect myself, I want to been like, Okay, this new business.
• 24:31
  Speaker 2: I got to make sure that my accountant is good,
• 24:33
  Speaker 2: my lawyer is good, that I got all the insurances
• 24:36
  Speaker 2: that I need, that I'm protected. I got NDA's, I
• 24:38
  Speaker 2: got confidentiality agreements, things that creatives don't really want to
• 24:43
  Speaker 2: talk about, because let's keep it real, you know, creatives
• 24:45
  Speaker 2: really and I'm talking about myself.
• 24:47
  Speaker 4: I'm a creative, Like that stuff to me is born.
• 24:49
  Speaker 2: I just like to pursue and be great and manifest
• 24:52
  Speaker 2: and do all of these spiritual.
• 24:53
  Speaker 4: Things and like be great. But business got to happen.
• 24:57
  Speaker 2: And in order for business to take place and to grow,
• 24:59
  Speaker 2: you got to make sure that you were always buttoned up.
• 25:01
  Speaker 4: And I did that with Slutty Vegan, and I'm so
• 25:03
  Speaker 4: glad that I did.
• 25:03
  Speaker 3: You trademark domestic and international.
• 25:05
  Speaker 4: Domestic and internationally.
• 25:07
  Speaker 3: Google expansion and soon coming.
• 25:09
  Speaker 4: Oh. I wasn't playing. I knew it was that thing.
• 25:12
  Speaker 4: When I was a kid, I said, I'm would be
• 25:14
  Speaker 4: a star. I ain't know what that meant.
• 25:16
  Speaker 3: I said.
• 25:16
  Speaker 2: I was watching Golden Girls with my grandmother every day
• 25:19
  Speaker 2: and while my friends was outside playing. I didn't grow
• 25:21
  Speaker 2: up playing with Barbie dolls. I didn't grow up doing
• 25:23
  Speaker 2: none of that. But I knew that I had a gift,
• 25:25
  Speaker 2: and I didn't know that what that gift was. I
• 25:27
  Speaker 2: didn't know how to sing, I barely knew how to dance,
• 25:29
  Speaker 2: but I knew I had this, and as long as
• 25:31
  Speaker 2: I had this, it was gonna take me places. So
• 25:34
  Speaker 2: when Slutty Vegan came, I felt it in my spirit
• 25:36
  Speaker 2: that Slutty Vegan was gonna be a billion dollar brand.
• 25:38
  Speaker 2: And I speak that every single day, and I know
• 25:40
  Speaker 2: it's gonna manifest this.
• 25:41
  Speaker 6: So okay, So you're doing the like scavenger hunt marketing
• 25:46
  Speaker 6: strategy with the with the food trucks. How often were
• 25:48
  Speaker 6: you in the streets with the food truck every day
• 25:50
  Speaker 6: or every single with different locations, every single.
• 25:52
  Speaker 4: Day, every single day?
• 25:54
  Speaker 3: Okay? So at what point does that scale into a
• 25:57
  Speaker 3: physical restaurant?
• 25:59
  Speaker 4: Well, how it scared.
• 26:01
  Speaker 2: I was working as the cast and director still with
• 26:03
  Speaker 2: the food truck, and I got fired. And I'm so
• 26:07
  Speaker 2: happy that I got fired. Thank you to the person
• 26:09
  Speaker 2: who fired me. But when I got fired, let me
• 26:12
  Speaker 2: tell y'all this funny story. The day that I got fired,
• 26:14
  Speaker 2: I went to JJU. If you live in Atlanta, JJU
• 26:17
  Speaker 2: is a twenty four hour spar right, and I took
• 26:19
  Speaker 2: my left hand and my right hand, the people that
• 26:21
  Speaker 2: were helping me to run the company, and we had
• 26:23
  Speaker 2: just gotten out the shower while we were eating some noodles,
• 26:26
  Speaker 2: and I got a call from Jermaine dupri and he like, look,
• 26:29
  Speaker 2: I got Snoop Dogg and little Duvo here, they want
• 26:32
  Speaker 2: some food.
• 26:32
  Speaker 4: It was one am in the morning.
• 26:35
  Speaker 2: We had just settled down from being out all day
• 26:37
  Speaker 2: and I looked at my team, I'm like, yo, we
• 26:39
  Speaker 2: gotta go do this thing like pinky.
• 26:40
  Speaker 4: We tired, I said, listen, I said, nothing was tried
• 26:43
  Speaker 4: but the failure.
• 26:43
  Speaker 2: You want to win. Put your clothes on. Let's go
• 26:46
  Speaker 2: and we put our clothes on and we fast snoop dog.
• 26:48
  Speaker 2: That was the day that I got fired. And do
• 26:51
  Speaker 2: you know, ever since that happened, I had to get
• 26:53
  Speaker 2: a brick and mortar because I couldn't keep up with
• 26:55
  Speaker 2: the demand.
• 26:56
  Speaker 3: Oh he posted it, Yes, he.
• 26:58
  Speaker 2: Posted it, posted it, and everything shot up from there.
• 27:02
  Speaker 2: So the best thing that could have happened was me
• 27:04
  Speaker 2: getting fired because it gave me an opportunity to feed it.
• 27:07
  Speaker 2: And all he ate was Friese on camera that cultural
• 27:11
  Speaker 2: capital is real.
• 27:13
  Speaker 7: I mean even that part. So I'm thinking that you're
• 27:15
  Speaker 7: doing this full time. You actually had the casting that
• 27:18
  Speaker 7: was like a nine to five situation while you were
• 27:20
  Speaker 7: doing this.
• 27:20
  Speaker 4: Well, I mean TV's not really nine to five, but yeah.
• 27:23
  Speaker 2: So I had a team of seven that I was
• 27:25
  Speaker 2: running and still working at Slutdy Vegan, and I didn't
• 27:28
  Speaker 2: even tell people that I had Slutdy Vegan because I
• 27:30
  Speaker 2: didn't want them to know.
• 27:33
  Speaker 4: But when I got swat excuse me.
• 27:35
  Speaker 2: But when I got fired, I went all in and
• 27:37
  Speaker 2: because I couldn't keep up with the demand, somebody sent
• 27:40
  Speaker 2: me a message on Instagram and they said, hey, we
• 27:43
  Speaker 2: got a location for you.
• 27:44
  Speaker 4: Somebody's getting evicted. Do you want it. I'm like yeah.
• 27:46
  Speaker 2: The space was six hundred thirty square feet six hundred
• 27:50
  Speaker 2: and thirty square feet, and the landlord, initially he was
• 27:54
  Speaker 2: just like, well, I don't know if you got a
• 27:55
  Speaker 2: good business. I don't know if this is going to work,
• 27:56
  Speaker 2: if it's just trendy. I said, listen, I said, you
• 27:58
  Speaker 2: gotta give me a chance. I said, and if it
• 28:00
  Speaker 2: don't work out, I will give you all your money back.
• 28:02
  Speaker 2: And he gave me a chance. And my grain opening,
• 28:04
  Speaker 2: I had twelve hundred people standing outside for hours, eight
• 28:09
  Speaker 2: hours to patronize my business in a six hundred and
• 28:12
  Speaker 2: thirty feet square foot space.
• 28:14
  Speaker 3: So you built it.
• 28:16
  Speaker 6: You built it with the Ghost Kitchen, you built the buzz,
• 28:18
  Speaker 6: then you built the buzz with the Food Trust. So
• 28:19
  Speaker 6: by the time you had the physical location, you already
• 28:21
  Speaker 6: had a cult following. So they just happy aid at
• 28:24
  Speaker 6: you to see your growth. They've it's kind of similar
• 28:26
  Speaker 6: to our story. What they've watched our growth. They've watched
• 28:29
  Speaker 6: your growth, and now it's like you just didn't start
• 28:33
  Speaker 6: a restaurant from nobody knowing you trying to build it.
• 28:36
  Speaker 6: You already did the groundwork. So by the time you
• 28:38
  Speaker 6: got the restaurant, the buzz is already there.
• 28:41
  Speaker 4: Yep, the buzz was there.
• 28:43
  Speaker 2: The people would support me, and even till this day,
• 28:46
  Speaker 2: I still got that location. It's my first location, still
• 28:48
  Speaker 2: got it.
• 28:49
  Speaker 4: And what I.
• 28:50
  Speaker 2: Realized is being transparent in business is so key. Oftentimes
• 28:55
  Speaker 2: people just want to show you the final product, like Okay,
• 28:58
  Speaker 2: this looks good, it's pretty.
• 28:59
  Speaker 4: I never did that. I showed the moments where I
• 29:01
  Speaker 4: was tired.
• 29:01
  Speaker 2: I would post pictures tied in my car sleeping, like hey,
• 29:04
  Speaker 2: the grind don't stop. But people felt like they were
• 29:07
  Speaker 2: a part of that journey with me. Something else that
• 29:09
  Speaker 2: I did that's really good for entrepreneurs. My bag, you've
• 29:12
  Speaker 2: been in my restaurant before, so.
• 29:14
  Speaker 3: I haven't you haven't you ate it? I atelt They
• 29:18
  Speaker 3: gave oh, yes, you said that.
• 29:19
  Speaker 2: So if you look at Sludy Vegan bags where they
• 29:21
  Speaker 2: put the food in, that was from a winner from
• 29:24
  Speaker 2: a competition that I did on Instagram. So I found
• 29:27
  Speaker 2: all the opportunities to include my customers. Hey, we have
• 29:30
  Speaker 2: a bad competition, can you design a bag sending your
• 29:34
  Speaker 2: favorite designs and we're gonna pick a winner and we're
• 29:36
  Speaker 2: gonna pay you and it's gonna be our bag for
• 29:38
  Speaker 2: Sludy Vegan. And I did that with almost everything in
• 29:40
  Speaker 2: the business. So now I'm including people in the journey
• 29:44
  Speaker 2: and growing at the same time.
• 29:46
  Speaker 4: So people felt like.
• 29:47
  Speaker 3: They were a part of the building a community.
• 29:48
  Speaker 4: Building a community.
• 29:49
  Speaker 6: It's a lot of parallels, Like even like our journey,
• 29:51
  Speaker 6: I feel like, you know, people ask all the time,
• 29:53
  Speaker 6: like when we started the show with podcasts, they they
• 29:56
  Speaker 6: look at like it was an automatic success, but it
• 29:59
  Speaker 6: was like it was a backstory behind that. Like we
• 30:01
  Speaker 6: was on social media doing social media for two years before,
• 30:05
  Speaker 6: so by the time we started the podcast, the Instagram
• 30:10
  Speaker 6: following was already there.
• 30:11
  Speaker 3: So it's not like we.
• 30:13
  Speaker 6: Just started a random podcast where no followers anything, Like
• 30:16
  Speaker 6: we had done work for two years to build an
• 30:18
  Speaker 6: Instagram following and then drop the podcast.
• 30:21
  Speaker 3: Where you similar I think, like, you know, it's.
• 30:24
  Speaker 6: Like a lot of people come out with a restaurant
• 30:26
  Speaker 6: and nobody knows them from scratch.
• 30:28
  Speaker 3: It's hard to build that.
• 30:29
  Speaker 6: But you started from the ghost kitchen to the food
• 30:31
  Speaker 6: truck to the restaurant, which automatically gave you the momentum.
• 30:35
  Speaker 6: And another parallel in our stories is the community. So
• 30:38
  Speaker 6: that was real big for us to actually have a
• 30:40
  Speaker 6: community online, giving them names, call them earners, and you know,
• 30:45
  Speaker 6: asking questions what do you think about this?
• 30:47
  Speaker 3: So I remember my gout MG the mortgage.
• 30:49
  Speaker 6: He said early on, He's like, your page is like
• 30:50
  Speaker 6: the shave of financial literacy because people going back and
• 30:53
  Speaker 6: forth in the comments, arguing with each other. The engagement
• 30:56
  Speaker 6: was crazy, and it'd be like a social media like
• 30:59
  Speaker 6: firestorm for financial literacy. So because that's the first time
• 31:02
  Speaker 6: that I really heard about you a few years ago
• 31:04
  Speaker 6: was I forgot who told me? It might have been Mike,
• 31:07
  Speaker 6: but I heard about the name, and then I started
• 31:10
  Speaker 6: following the pay and then your followers was just going crazy.
• 31:13
  Speaker 6: It was like ten thousand followers every week. You was
• 31:15
  Speaker 6: just gaining followers ten thousand and five thousand and fifty Yeah, yeah,
• 31:21
  Speaker 6: what are they doing?
• 31:21
  Speaker 2: Like?
• 31:21
  Speaker 6: It was just like the momentum on social media was
• 31:25
  Speaker 6: just going crazy. So talk about that from a marketing
• 31:27
  Speaker 6: perspective as far as leveraging social media and doing organic
• 31:31
  Speaker 6: marketing authenticity.
• 31:34
  Speaker 4: You know, I was.
• 31:34
  Speaker 2: I was with a really big company yesterday and I
• 31:38
  Speaker 2: was telling them it's funny. I was talking to them
• 31:40
  Speaker 2: and I said, listen. I said, the next time y'all
• 31:42
  Speaker 2: have a board meeting, take a regular camera phone and
• 31:45
  Speaker 2: just video the board meeting and then post it on
• 31:47
  Speaker 2: your page. And they said, well, why would we do that.
• 31:50
  Speaker 2: I said, well, do that because it's showing that y'all
• 31:52
  Speaker 2: are real people, that people can touch you. And I
• 31:54
  Speaker 2: think oftentimes what makes businesses successful is when people feel
• 31:59
  Speaker 2: like you're tangible, and that's exactly how Slutty Vegan was
• 32:02
  Speaker 2: able to grow. Like everything about us is authentic. It's real,
• 32:06
  Speaker 2: Like we're pleasant in the comments, so we're gonna give
• 32:08
  Speaker 2: you like some bougetto right, like were pleasant in the comments,
• 32:11
  Speaker 2: like we respond our customer services a one, like we
• 32:14
  Speaker 2: got twenty four hour customer service. But we're gonna get
• 32:17
  Speaker 2: with you and meet you where you are. And that
• 32:20
  Speaker 2: social media has allowed us to gain more traffic in
• 32:23
  Speaker 2: the business because people like realness, they like rawness, they
• 32:26
  Speaker 2: like authenticity. And when I created the Slutty Vegan page,
• 32:30
  Speaker 2: I'm like, all right, so I'm gonna do three things.
• 32:32
  Speaker 2: I'm gonna make people laugh, I'm gonna make them proud,
• 32:35
  Speaker 2: and I'm gonna give them information, which I believe all
• 32:38
  Speaker 2: social media business pages should do. Make people laugh, right,
• 32:41
  Speaker 2: and that's the engagement because they're gonna talk, make them laugh,
• 32:44
  Speaker 2: something funny that's a mean, make them proud.
• 32:46
  Speaker 4: The accomplishments.
• 32:47
  Speaker 2: What are you doing, what are you doing in the community,
• 32:49
  Speaker 2: what's the next phase in your journey?
• 32:51
  Speaker 4: And give them information. What's some of the menu today?
• 32:54
  Speaker 2: What's happening with Slutty Vegan, Like are we opening a
• 32:56
  Speaker 2: new location? And because I've done that and been very
• 32:59
  Speaker 2: consistent with that, it has worked.
• 33:01
  Speaker 4: I post at the same times every day and have been.
• 33:04
  Speaker 2: Posting like that since twenty eighteen, so now people are
• 33:07
  Speaker 2: accustomed to getting that text. When you see it every day,
• 33:11
  Speaker 2: it's almost like if we miss a moment and we
• 33:13
  Speaker 2: don't post, they like, well, what happened why?
• 33:15
  Speaker 4: People like that level of consistency.
• 33:17
  Speaker 2: But we've been able to do something that made people
• 33:21
  Speaker 2: love our social media so much.
• 33:23
  Speaker 4: They're like, I've got to go see what the hype
• 33:24
  Speaker 4: is about.
• 33:25
  Speaker 2: If the restaurant is anything like this social media, then
• 33:28
  Speaker 2: I want to be a part of it, and it
• 33:30
  Speaker 2: has worked for us since the very very beginning, and
• 33:32
  Speaker 2: we had in house marketing, like we don't pay an
• 33:35
  Speaker 2: agency outside to do it.
• 33:36
  Speaker 4: We just sit around like this and like all right,
• 33:38
  Speaker 4: we should.
• 33:39
  Speaker 2: Do this, like boom, like what we're going to do today?
• 33:41
  Speaker 2: Like I'll give you an example. We just did a
• 33:45
  Speaker 2: deal with Steve Matten which I could talk about.
• 33:48
  Speaker 4: Thank you so much.
• 33:49
  Speaker 2: It's a shoe deal and it's the first of its kind,
• 33:52
  Speaker 2: the first shoe deal back by Pedo, which is really
• 33:54
  Speaker 2: big because you know, Peter don't play, and it's the
• 33:57
  Speaker 2: first shoe deal of Fludy Degan, a restaurant with a.
• 33:59
  Speaker 4: Shoe, Like, how does that happen?
• 34:01
  Speaker 3: Right?
• 34:01
  Speaker 2: But we realize that we are a lifestyle brand first
• 34:04
  Speaker 2: that happens to sell burgers, pies and fries. So what
• 34:09
  Speaker 2: I did was we were sitting at the table and
• 34:11
  Speaker 2: I said, you know what we're gonna do. We're gonna
• 34:12
  Speaker 2: do a high fashion Vogue shoot. But guess what, We're
• 34:15
  Speaker 2: gonna use employees.
• 34:17
  Speaker 4: So we did a.
• 34:18
  Speaker 2: High fashion editorial Vogue l type shoot with all of
• 34:22
  Speaker 2: our employees. So you got the fry cook, you got
• 34:24
  Speaker 2: the managers, you got the hr assistant and high Fashion
• 34:27
  Speaker 2: hairstyled up Done, and now we're pitching it to the
• 34:30
  Speaker 2: high class magazines because we're giving them opportunities and we
• 34:34
  Speaker 2: sit around and think about stuff like that. Every single
• 34:37
  Speaker 2: person that you see on the social media page is
• 34:39
  Speaker 2: an employee. So all the dreamers, all the people who
• 34:42
  Speaker 2: want to be rappers, singers, artists, painters.
• 34:45
  Speaker 4: You ain't got to flip burgers all day. What you know,
• 34:47
  Speaker 4: how to do? You know how to dance? Come on,
• 34:49
  Speaker 4: do this video and we're gonna put you on a page.
• 34:51
  Speaker 2: And it makes it feel like a collective because they're
• 34:54
  Speaker 2: not just employees. They become talent and people have gotten
• 34:57
  Speaker 2: so many opportunities from that. So that level with marketing
• 35:00
  Speaker 2: has really helped us a lot and people love it
• 35:03
  Speaker 2: and it's been working.
• 35:03
  Speaker 3: So how do you go I mean that's amazing. Number one?
• 35:06
  Speaker 7: First of all, to Steve Mandeal, how do you go
• 35:08
  Speaker 7: about creating brand partnerships? Obviously you have to shakeshack situation
• 35:12
  Speaker 7: Steve Manning, Now, what's the criteria do?
• 35:15
  Speaker 3: What do you go into it? Look at or just
• 35:16
  Speaker 3: have to be a natural fit.
• 35:17
  Speaker 7: Obviously you're building a community, So what are you looking
• 35:20
  Speaker 7: for when you're trying to find a brand partner.
• 35:22
  Speaker 2: So I'm not the average CEO, right, So, like I
• 35:26
  Speaker 2: do everything with my gut.
• 35:27
  Speaker 4: It gotta feel good in my.
• 35:28
  Speaker 2: Spirit, right, And I got to realize that, like is
• 35:31
  Speaker 2: it just a benefit for them or is it also
• 35:34
  Speaker 2: a benefit for us? You know, oftentimes small businesses, we'll
• 35:37
  Speaker 2: do something just to benefit the other side because we
• 35:39
  Speaker 2: want an opportunity. But we ain't got to do that
• 35:41
  Speaker 2: no more, especially with everything that has happened in the
• 35:43
  Speaker 2: last two years, Like fine opportunities that will equally benefit
• 35:47
  Speaker 2: you as well because you got to put in the work.
• 35:49
  Speaker 2: You gotta put in the time and the energy and
• 35:51
  Speaker 2: the money. So when I did the Shakeshack deal, I
• 35:54
  Speaker 2: knew that was a no brainer for me. It was
• 35:56
  Speaker 2: going to expose me to a new audience, and who
• 35:58
  Speaker 2: doesn't like to be exposed to a new audience, right,
• 36:00
  Speaker 2: So it exposed me to people who have never heard
• 36:02
  Speaker 2: of the brand, and it allowed me the ability to
• 36:04
  Speaker 2: build relationships with people who I'm now professionally in bed
• 36:08
  Speaker 2: with doing business.
• 36:09
  Speaker 4: So when the.
• 36:10
  Speaker 2: Steve Mann opportunity came on, it was funny because I
• 36:13
  Speaker 2: did like a summit and Steve Mann was on the summit.
• 36:16
  Speaker 2: And one thing about me is those who take chances
• 36:19
  Speaker 2: make advances. I'm gonna seize the opportunity if it's in
• 36:22
  Speaker 2: front of my face. So he was on the zoom
• 36:24
  Speaker 2: and I'm like, hey, Steve, my name is Pinky and
• 36:27
  Speaker 2: you don't.
• 36:28
  Speaker 4: Know me, but you need to look me up.
• 36:30
  Speaker 2: And I think that we need to do a shoe
• 36:31
  Speaker 2: deal because there is no shoe deal in the restaurant,
• 36:33
  Speaker 2: a vegan space. And I think that this will be
• 36:35
  Speaker 2: a game changer and it'll be massive. And you know,
• 36:38
  Speaker 2: he said, he said, I love it. He said, let's.
• 36:40
  Speaker 3: Set that shit up.
• 36:41
  Speaker 4: He said, I'm gonna send you my assistant email. Let's
• 36:44
  Speaker 4: do it.
• 36:44
  Speaker 2: And that's exactly how it happened, all because I opened
• 36:47
  Speaker 2: up my mouth and asked.
• 36:48
  Speaker 4: And you know, I think that.
• 36:50
  Speaker 2: That is a big part of partnerships and creating opportunities
• 36:54
  Speaker 2: for your business is asking right and not being afraid
• 36:58
  Speaker 2: to ask no. It don't hurt me, And don't nobody
• 37:00
  Speaker 2: scared be enough where I don't want to ask you
• 37:02
  Speaker 2: a question. I'm gonna ask you and if you say no,
• 37:04
  Speaker 2: it's fine. It's just putting a bat ring on my
• 37:06
  Speaker 2: back to keep going. And I did that and the
• 37:09
  Speaker 2: opportunity was It's an amazing opportunity, Like it's so historic,
• 37:12
  Speaker 2: especially with all of the stuff this Lett Vegan is doing.
• 37:15
  Speaker 2: And I'm so happy that we get to do it
• 37:17
  Speaker 2: because it's.
• 37:18
  Speaker 4: Gonna be big. It's a sneaker, It's a sneaker, all
• 37:22
  Speaker 4: Vegan leather.
• 37:24
  Speaker 3: Vegan leather.
• 37:25
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• 37:27
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• 40:20
  Speaker 7: So like when we do something, we have a moment,
• 40:22
  Speaker 7: people salute it and they cheer it, and I feel
• 40:24
  Speaker 7: like it's very similar with you, because like even when
• 40:26
  Speaker 7: I heard about the Sha Shack situation, obviously with your
• 40:29
  Speaker 7: series A, we were ruined for it, Like yes, and
• 40:32
  Speaker 7: we did. Before I even knew what you looked like,
• 40:34
  Speaker 7: I knew who you were, and I knew what study
• 40:36
  Speaker 7: Veghan was because it was that like, wait, everybody's and
• 40:38
  Speaker 7: the culture knows what this thing is, they've tasted it.
• 40:40
  Speaker 3: How do I not know?
• 40:42
  Speaker 7: So do you feel like now, I mean even just
• 40:45
  Speaker 7: two thousd I mean twenty eighteen was only four years ago,
• 40:47
  Speaker 7: which is like incredible for this. At some point, are
• 40:50
  Speaker 7: the people coming to get the experience of being around
• 40:53
  Speaker 7: you or the food or like what is it?
• 40:56
  Speaker 3: Like?
• 40:56
  Speaker 4: You know, that's a good question.
• 40:57
  Speaker 2: I'm still trying to figure that out too, because I
• 41:00
  Speaker 2: know that people love me, and I'm humble to say that, right,
• 41:02
  Speaker 2: that's a good feeling, right, And I also know that
• 41:05
  Speaker 2: people love my business. But what I'm realizing is that
• 41:08
  Speaker 2: there is a group of people that love Pinky Coal,
• 41:11
  Speaker 2: and there's the people that love Slutdy Vegan. I think
• 41:13
  Speaker 2: people know who the owner of Fludy Vegan is because
• 41:16
  Speaker 2: they are so enamored.
• 41:18
  Speaker 4: With this business.
• 41:19
  Speaker 2: But then they also are getting to know me now, right,
• 41:22
  Speaker 2: So like you start to see Pinky Coal everywhere because
• 41:24
  Speaker 2: all of the thought leadership and the interviews I'm doing,
• 41:26
  Speaker 2: I'm the only person that speaks on behalf of my business.
• 41:30
  Speaker 2: But whatever it is, I ain't complaining because it's good,
• 41:33
  Speaker 2: right because I get to capitalize and not just off money, right,
• 41:36
  Speaker 2: I get to utilize these two audiences and merge them
• 41:40
  Speaker 2: together and make something beautiful.
• 41:41
  Speaker 9: Right.
• 41:41
  Speaker 2: And that's through my cookbook, that's through all the things
• 41:44
  Speaker 2: that I have going on, that's through the accomplishments. When
• 41:47
  Speaker 2: people see me, they see themselves, right, they see hope,
• 41:50
  Speaker 2: they see the idea of possibility. They see the fact
• 41:52
  Speaker 2: that you can be a regular deglar girl from around
• 41:55
  Speaker 2: the way and achieve and follow all your dreams. And
• 41:57
  Speaker 2: people see me and I'm motivation to them. So whether
• 42:00
  Speaker 2: it comes to the vessel of Slutty Vegan or the
• 42:03
  Speaker 2: Pinky Cold brand, is still a win because everybody wins
• 42:06
  Speaker 2: at the end of the day. And I like to
• 42:08
  Speaker 2: motivate people. I want people to see me and like, damn,
• 42:10
  Speaker 2: Pinky did it. Oh, I can do it like there's
• 42:12
  Speaker 2: nothing impossible because this girl did it.
• 42:14
  Speaker 4: And this is just this is me.
• 42:16
  Speaker 3: Right.
• 42:16
  Speaker 2: I've been pregnant for the last two years. I got
• 42:18
  Speaker 2: locks in my head and I'm brown skin. I don't
• 42:20
  Speaker 2: fit the sadus quo, right, Like I don't talk proper.
• 42:23
  Speaker 2: I'm a sale on a tongue sometimes, but I myself,
• 42:26
  Speaker 2: and people see that you can now be yourself and
• 42:29
  Speaker 2: be in business and build multimillion dollar businesses. Once upon
• 42:32
  Speaker 2: a time you had to pocket yourself and you had
• 42:35
  Speaker 2: to reserve your said, you ain't got to do that
• 42:36
  Speaker 2: shit no more. You could be whoever you want to
• 42:38
  Speaker 2: be and be uber successful in your right mind and
• 42:43
  Speaker 2: do all the things that you want to do without
• 42:45
  Speaker 2: having to turtle or cover yourself for anybody.
• 42:48
  Speaker 3: That's right.
• 42:51
  Speaker 6: That was key, you said, the pinky cold brand, vegan brand.
• 42:56
  Speaker 6: How important is that for business owners in your opinion,
• 43:00
  Speaker 6: to have their own personal brand outside of the business brand.
• 43:05
  Speaker 6: The reason why I ask is a good friend of mine,
• 43:07
  Speaker 6: Ronnie Brown, you know.
• 43:08
  Speaker 4: Her, that's my girl.
• 43:09
  Speaker 6: Was her for like an hour, Okay, yeah, she told
• 43:12
  Speaker 6: me like a year ago. She was like, because when
• 43:15
  Speaker 6: we first started, before we started earning Leadia, I had
• 43:17
  Speaker 6: my own personal page that helped build the buzz, was
• 43:20
  Speaker 6: for early Legion. But when once we got Early Legia,
• 43:22
  Speaker 6: it became so popular, became bigger than my own personal page,
• 43:24
  Speaker 6: and then it kind of morphed so like a lot
• 43:26
  Speaker 6: of the content that was on my own personal pages
• 43:29
  Speaker 6: on early leisions page kind of the same thing. So
• 43:30
  Speaker 6: she was telling me, She's like, I'm looking at your
• 43:32
  Speaker 6: page and it looks like early Leisures page. It's like
• 43:34
  Speaker 6: you need to have more stuff like backstories, different things
• 43:39
  Speaker 6: that's like unique to you and not necessarily the same
• 43:42
  Speaker 6: thing that's on early Lesia. So I did that, and
• 43:45
  Speaker 6: I started like doing different things like my wardrobe, different
• 43:48
  Speaker 6: stuff like that, just to kind of build more of
• 43:49
  Speaker 6: a personality on that. And that's actually been successful. So
• 43:54
  Speaker 6: talk about that, like you having your own personal brand
• 43:57
  Speaker 6: and you having study vegan brand and balancing the two.
• 44:01
  Speaker 4: That's a really good question.
• 44:03
  Speaker 2: So I believe that your personal brand needs to have
• 44:06
  Speaker 2: just as much of a personality as your business because
• 44:11
  Speaker 2: when people look up your business for an inquisitive mind
• 44:15
  Speaker 2: like myself, I want to know who's behind the business.
• 44:18
  Speaker 2: And when I start looking behind the business, now I'm
• 44:20
  Speaker 2: starting to look at like what do you do for
• 44:21
  Speaker 2: a limit? I'll give you an example. So I love
• 44:24
  Speaker 2: to invest. Real estate is my new thing. Like I'm
• 44:26
  Speaker 2: addicted to real estate. It's like tattoos. Right. So this
• 44:30
  Speaker 2: guy sent me a DM and he wanted to He
• 44:33
  Speaker 2: was looking for a partner to do Airbnb. He was
• 44:34
  Speaker 2: looking for an investor, right, so the business page was fantastic.
• 44:38
  Speaker 2: I'm like, oh, this looks good. Then when I went
• 44:41
  Speaker 2: to his personal page, his pants sagging, he got guns
• 44:44
  Speaker 2: in the camera.
• 44:44
  Speaker 4: I'm like, hold up, wait a minute.
• 44:47
  Speaker 2: But what I realized, and I told him straight up,
• 44:49
  Speaker 2: I'm like, hey, your business looks great, but in order
• 44:52
  Speaker 2: for me to ever want to do business with you,
• 44:54
  Speaker 2: like I would never do business with somebody who shows
• 44:56
  Speaker 2: up this way personally, because you are a reflection of
• 44:59
  Speaker 2: your business. So no, you don't have to be as
• 45:02
  Speaker 2: famous as what your business is, but you got to
• 45:04
  Speaker 2: have some class, some tech, and how you show up
• 45:07
  Speaker 2: as a reflection of how people assume your business and
• 45:10
  Speaker 2: how they see it. So, just like you on my
• 45:12
  Speaker 2: personal page, I show you the behind the scenes of
• 45:15
  Speaker 2: the behind the scenes, right, I show you the behind
• 45:17
  Speaker 2: the build. I show you the accomplishments, the things that
• 45:20
  Speaker 2: I don't necessarily put on a slutty vegan page, but
• 45:22
  Speaker 2: I want you to get the idea of what the
• 45:24
  Speaker 2: backstory looks like, and then you get to know who
• 45:26
  Speaker 2: I am. The speaking engagements, like I don't even put
• 45:29
  Speaker 2: my speaking engagements on a sludy vegan page because I
• 45:31
  Speaker 2: wanted to have a life of his own. But I
• 45:33
  Speaker 2: want you to know where that life came from, and
• 45:35
  Speaker 2: that life came from.
• 45:36
  Speaker 4: Me, the owner.
• 45:37
  Speaker 2: But I make sure that how I show up on
• 45:39
  Speaker 2: my page is tactful. I'm not doing a lot of
• 45:42
  Speaker 2: person on my page cursing, but not a lot of cursing.
• 45:45
  Speaker 4: You know what I'm saying. How I'm showing up.
• 45:46
  Speaker 2: You see a little bit of family, you see a
• 45:48
  Speaker 2: little bit of my relationship, but you also see how
• 45:50
  Speaker 2: I build on the back end. So it's very necessary
• 45:53
  Speaker 2: to basically show up with respect to your own personal
• 45:56
  Speaker 2: brand because people are paying attention to that and most
• 45:59
  Speaker 2: times these big investors, if you are looking for investors,
• 46:02
  Speaker 2: that's the kind of research that they do. They'll go
• 46:04
  Speaker 2: to Instagram and don't believe it or not, people actually
• 46:07
  Speaker 2: still go to Facebook, right And although my Facebook is
• 46:10
  Speaker 2: not active, there are people that go to my Facebook
• 46:13
  Speaker 2: to figure out who I used to be, right like,
• 46:15
  Speaker 2: where I came from, what I did in high school.
• 46:17
  Speaker 2: People do that kind of research. So just make sure
• 46:20
  Speaker 2: that your personal brand speaks to your business brand as well,
• 46:23
  Speaker 2: especially if you want to be successful.
• 46:24
  Speaker 7: So, speaking of your personal brand, you got a new
• 46:27
  Speaker 7: brand title mother.
• 46:29
  Speaker 3: What has that been like?
• 46:30
  Speaker 7: Over the past two years, obviously having a child and
• 46:33
  Speaker 7: you know another one on the way.
• 46:34
  Speaker 3: So what is that like?
• 46:35
  Speaker 7: Because business has been booming and it doesn't look like
• 46:38
  Speaker 7: it's going to slow down at any time, So what
• 46:41
  Speaker 7: is that chapter been like for you?
• 46:43
  Speaker 2: It's hard. And I used to lie to myself like, yeah,
• 46:46
  Speaker 2: it's easy. It's easy because I got a nanny, right, Like,
• 46:49
  Speaker 2: my mom helps, and I have a good support system
• 46:53
  Speaker 2: and my partner is present. But it is not easy
• 46:56
  Speaker 2: being a entrepreneur and a mother.
• 46:59
  Speaker 4: Is it possible? Absolutely?
• 47:01
  Speaker 2: Some people don't have as much help as I do,
• 47:03
  Speaker 2: and if I didn't have this level of help, it
• 47:05
  Speaker 2: probably would even be harder. So I commend mothers around
• 47:08
  Speaker 2: the world who have to take care of their kids,
• 47:11
  Speaker 2: go to work, do all of this stuff and don't
• 47:13
  Speaker 2: even have the support that they need because they shit.
• 47:15
  Speaker 2: Ain't no joke, Like, it's not a joke because what
• 47:18
  Speaker 2: I realized is, and I'm being totally transparent here, as
• 47:20
  Speaker 2: a woman and a mother, my dream is to be
• 47:24
  Speaker 2: a super uber successful entrepreneur, but it was also my
• 47:27
  Speaker 2: dream to be a mother, right, So as a mother,
• 47:30
  Speaker 2: I realized that I can't be one hundred percent in
• 47:33
  Speaker 2: both areas.
• 47:34
  Speaker 4: So sometimes I fall short in the mother department and.
• 47:36
  Speaker 2: I have mother guilt. And I know I'm not the
• 47:38
  Speaker 2: only person that feels like this. And what mother guilt
• 47:40
  Speaker 2: looks like is I see my mother baby sitting my
• 47:43
  Speaker 2: daughter while I'm working. And I got like five different
• 47:45
  Speaker 2: meetings and then I got a step back and like,
• 47:46
  Speaker 2: all right, you.
• 47:47
  Speaker 4: Need to spend some time.
• 47:48
  Speaker 2: But then I also realized I don't want to have
• 47:50
  Speaker 2: to compromise. I don't want to have to just be
• 47:53
  Speaker 2: a mother and I can't be a businesswoman or be
• 47:55
  Speaker 2: a business woman and I can't be a mother. I
• 47:58
  Speaker 2: feel like women should be able to do and.
• 48:00
  Speaker 4: Have it all. It's just about balance, and I'm adjusting.
• 48:03
  Speaker 4: It's a good adjustment.
• 48:04
  Speaker 2: But I'm finally at a place where I can openly
• 48:06
  Speaker 2: and transparently say that because everybody won't tell the truth
• 48:09
  Speaker 2: about that, right, Like I literally I have about four
• 48:13
  Speaker 2: three to four interviews every single day. Then I'm in
• 48:15
  Speaker 2: a relationship, so you got to keep the relationship spicy.
• 48:18
  Speaker 2: Right then, I still have to be a philanthropist, a leader.
• 48:22
  Speaker 2: I have over two hundred employees in my company, so
• 48:26
  Speaker 2: I still got to be the CEO to them. So
• 48:28
  Speaker 2: that they can feel safe and do all the things
• 48:30
  Speaker 2: that they want to do in the business. So I
• 48:32
  Speaker 2: wear a lot of hats and now I'm just making
• 48:35
  Speaker 2: sure that I'm not spreading myself too thin with those hats.
• 48:38
  Speaker 2: And that's why I start bringing in the right team,
• 48:41
  Speaker 2: which is very important.
• 48:43
  Speaker 3: Extremely let's talk about this. The moment we all been
• 48:46
  Speaker 3: waiting for.
• 48:47
  Speaker 6: Twenty five million dollars was raised in your Series A round,
• 48:50
  Speaker 6: which gave you one hundred million dollars valuation. People see
• 48:53
  Speaker 6: the headlines, A lot of people don't even know what
• 48:55
  Speaker 6: the Series eight is, right, They might not even know
• 48:57
  Speaker 6: why you actually even raise the money. What's the plan?
• 49:01
  Speaker 6: So I have an idea of it, but I want
• 49:03
  Speaker 6: to hear from you. When did you realize you're constantly scaling?
• 49:08
  Speaker 3: Right?
• 49:08
  Speaker 6: So you start, you started the goals kitchen, then you
• 49:11
  Speaker 6: go to a food truck, then you go to a restaurant.
• 49:15
  Speaker 6: Now you're in the VC world where you're raising a
• 49:17
  Speaker 6: lot of money to take this thing, you know, national,
• 49:21
  Speaker 6: possibly even globally.
• 49:23
  Speaker 3: When did you get that mindset of Okay.
• 49:26
  Speaker 6: I want to raise money because you don't probably necessarily
• 49:29
  Speaker 6: need the money to scale, but it's going to help
• 49:31
  Speaker 6: you scale at a faster pace and the relationship.
• 49:33
  Speaker 3: So who turned you on to that? How did that
• 49:37
  Speaker 3: thinking happen? What was it deal with that?
• 49:39
  Speaker 2: So since the very beginning, I had people knocking on
• 49:42
  Speaker 2: my door to give me money, like knocking, still knocking.
• 49:45
  Speaker 6: Dcs, the biggest CEOs are the biggest companies, the places
• 49:50
  Speaker 6: we eat every single day, knocking on my door saying, hey,
• 49:53
  Speaker 6: can we buy the business?
• 49:54
  Speaker 4: Can we invest in the business? Can we be a partner?
• 49:57
  Speaker 2: And it felt so good to be able to say no,
• 49:59
  Speaker 2: not right now, right because I had something that was
• 50:03
  Speaker 2: growing and still building. So many people even still want
• 50:05
  Speaker 2: to franchise the business. But when I realized that I
• 50:08
  Speaker 2: needed to not just raise money, but I needed to
• 50:12
  Speaker 2: bring in support of an outside party is when I
• 50:17
  Speaker 2: learned that the business started being bigger than me. Do
• 50:19
  Speaker 2: you know what I mean when I say that when
• 50:21
  Speaker 2: you are scaling a company you start you have to
• 50:24
  Speaker 2: start bringing in the level of expertise that you don't have. Right, So,
• 50:27
  Speaker 2: remember what I told you in the beginning, This was
• 50:29
  Speaker 2: a passion project for me. And as a passion project, right,
• 50:33
  Speaker 2: I'm not a restaurant tour I just happened to be
• 50:35
  Speaker 2: that way. And I know so much as I know,
• 50:39
  Speaker 2: but there comes a time where in order to open
• 50:41
  Speaker 2: up all of these restaurants, I need to start bringing
• 50:43
  Speaker 2: people on my team that have scaled restaurants. Because I'd
• 50:46
  Speaker 2: sit here and be lying to you if I said
• 50:48
  Speaker 2: that I just do all of this myself. Do I
• 50:50
  Speaker 2: read books to get better and become a better CEO. Absolutely,
• 50:53
  Speaker 2: But it wasn't just a money play. It was strategic
• 50:56
  Speaker 2: partnerships because I wanted to have people come into my
• 50:59
  Speaker 2: business that I've done this before, that have built billion
• 51:02
  Speaker 2: dollar companies that can help me build my billion dollar company.
• 51:04
  Speaker 2: And that's why I did it, and I'm happy that
• 51:07
  Speaker 2: I did it. For a long time, I'm like.
• 51:09
  Speaker 4: No, me my like I'm not sharing, like this is
• 51:11
  Speaker 4: my business.
• 51:12
  Speaker 3: I'm not going under that.
• 51:13
  Speaker 2: I think that every entrepreneur goes through that that has
• 51:16
  Speaker 2: like a budding business that's growing. I was very selfish
• 51:19
  Speaker 2: with my business, as I should be, right, but I
• 51:21
  Speaker 2: realized that you go stronger together, and that was a
• 51:25
  Speaker 2: very hard lesson for me to learn. We've always been
• 51:27
  Speaker 2: cash flow positive, we've always been good, but I realized,
• 51:30
  Speaker 2: if you really want to grow this company and create
• 51:32
  Speaker 2: generational wealth for your family.
• 51:34
  Speaker 4: You got to get on a money team. You got
• 51:36
  Speaker 4: to get on a winning team.
• 51:37
  Speaker 2: And a winning team looks like operational support from a
• 51:41
  Speaker 2: Danny Meyer who has created and grown Shakeshack to the
• 51:44
  Speaker 2: billion dollar company that it is. And then my leave
• 51:47
  Speaker 2: Richie Ludennis, who owns Essence magazine at Essence Festival, he's
• 51:51
  Speaker 2: the marketing guru, right, Like, that's access to a whole
• 51:55
  Speaker 2: new audience that I can always tap into as my investor.
• 51:58
  Speaker 4: So I had to be strategic about it. And now
• 52:01
  Speaker 4: I got the too.
• 52:02
  Speaker 2: Michael Jordan's on my team, the Michael Jordan of marketing.
• 52:05
  Speaker 2: I got the Michael Jordan of food, and then you
• 52:07
  Speaker 2: got pinky Cold. Like that's a recipe for success. So
• 52:10
  Speaker 2: I'm so happy that I did it, and I'm looking
• 52:13
  Speaker 2: forward to the level of growth that's about to take
• 52:15
  Speaker 2: place because of this.
• 52:16
  Speaker 6: So you when you were raised in the Capitol, we
• 52:18
  Speaker 6: didn't get a call, by the way, yeah number So
• 52:23
  Speaker 6: the plan all right? So now you have this capital
• 52:26
  Speaker 6: and I've read somewhere twenty locations, that's the immediate goal.
• 52:31
  Speaker 2: Speaking conservatively conservatives, So I rather when they say under
• 52:36
  Speaker 2: something and over deliver.
• 52:37
  Speaker 3: Under promise, over delivered yes, I'd rather.
• 52:39
  Speaker 4: Under promise and over deliver.
• 52:42
  Speaker 2: And what we're doing now is and being totally transparent.
• 52:45
  Speaker 2: It cost me more than six hundred and fifty thousand
• 52:48
  Speaker 2: dollars to build one location, right, but we're trying to
• 52:52
  Speaker 2: find ways to lower that cause so that we can
• 52:54
  Speaker 2: build more locations. Right.
• 52:55
  Speaker 4: That's business, that's what you do.
• 52:58
  Speaker 2: But hopefully it'll be more than twenty. But just speaking conservatively.
• 53:01
  Speaker 7: So the goal is to obviously be a billion dollar company,
• 53:05
  Speaker 7: and so real estate is one of your plays. And
• 53:07
  Speaker 7: so I'm wondering how how do we get it from
• 53:10
  Speaker 7: the one hundred million valuation to the billion dollar valuation?
• 53:13
  Speaker 3: Is it now?
• 53:14
  Speaker 7: Making it a real estate kind of out like what
• 53:16
  Speaker 7: McDonald's has done. And real estate is the business, but
• 53:19
  Speaker 7: the food is what brings you to the real estate.
• 53:21
  Speaker 3: Is that what you're doing or it is from the beginning? Okay?
• 53:26
  Speaker 3: Are we adding other things to make it? The evaluation
• 53:28
  Speaker 3: go up? So that too.
• 53:29
  Speaker 2: So we have a seventy percent thirty percent portfolio, so
• 53:32
  Speaker 2: seventy percent of the proper sludy vegan businesses.
• 53:35
  Speaker 4: I own the real estate, right, And.
• 53:38
  Speaker 2: The reason why I did that is because I wanted
• 53:40
  Speaker 2: to go in inner city communities, communities that developers aren't
• 53:44
  Speaker 2: so attractive to, and areas that are right in the
• 53:47
  Speaker 2: harder gentrification. And what slay Vegan does is go into
• 53:50
  Speaker 2: the neighborhood, raise up the value of that community how
• 53:53
  Speaker 2: other business owners because we always got lines down the block,
• 53:56
  Speaker 2: so they win when we win, we win when they win, right,
• 53:59
  Speaker 2: And that has worked for us, And I always said
• 54:01
  Speaker 2: that if for whatever reason, Slutty Vegan does not work out,
• 54:04
  Speaker 2: I own the real estate. So now we raise the
• 54:07
  Speaker 2: value of the buildings that we own and it taps
• 54:11
  Speaker 2: into what the overall company is worth.
• 54:13
  Speaker 4: That's one.
• 54:14
  Speaker 2: Secondly, I own Barvegan, and Barvegan is a sister concept
• 54:18
  Speaker 2: of Slutty Vegan, which is doing extremely well in Atlanta.
• 54:21
  Speaker 2: So we're also scaling Barvegan. So now I got two
• 54:24
  Speaker 2: multimillion dollar companies. So I'm putting bar Vegan in big
• 54:28
  Speaker 2: cities only, so it's a tourist attraction in big cities only.
• 54:31
  Speaker 2: So the revenue from bar Vegan will tap into the
• 54:34
  Speaker 2: Slutdy Vegan revenue and then it'll go to the overall valuation.
• 54:38
  Speaker 2: So we're very strategic in how we do it. Oh,
• 54:40
  Speaker 2: the other piece that I didn't even mention is we're
• 54:42
  Speaker 2: now in targets with our dip. We got a chicken dip,
• 54:46
  Speaker 2: and we got a chicken dip in a spinish dip.
• 54:51
  Speaker 2: But what we're doing is now we have a whole
• 54:52
  Speaker 2: retail department. So the retail business is a whole other
• 54:56
  Speaker 2: business outside of.
• 54:57
  Speaker 4: The burgers, fries, and pies. And we just.
• 54:59
  Speaker 2: Got a big order from a really really big grocery
• 55:02
  Speaker 2: chain and they order sixty thousand units of our depth.
• 55:05
  Speaker 2: So as we continue to grow out that department, then
• 55:08
  Speaker 2: we have the restaurants that we continue to scale. We
• 55:11
  Speaker 2: have new concepts that we'll be building out. We got
• 55:14
  Speaker 2: a movie in the works. We got a cookbook called
• 55:17
  Speaker 2: Eat Plants, Bitch the dropping in November. All of these
• 55:20
  Speaker 2: things will tie into the bigger picture.
• 55:22
  Speaker 3: I saw CBD gummies.
• 55:23
  Speaker 4: We got CBD gums.
• 55:24
  Speaker 3: Let's not forget that.
• 55:25
  Speaker 4: We got bacon, we got seasoning.
• 55:28
  Speaker 2: We got a lot of stuff, right, which is why
• 55:30
  Speaker 2: I'm confident about the fact that the company will continue
• 55:34
  Speaker 2: to be uber successful.
• 55:35
  Speaker 4: Like one hundred million dollar valuation.
• 55:37
  Speaker 2: Is good, right, but if you in business, you know
• 55:40
  Speaker 2: that we still got a long way to go.
• 55:42
  Speaker 3: Touch that b right. We got to touch bav at
• 55:44
  Speaker 3: least we got.
• 55:45
  Speaker 4: To touch the b And it's not just about the money.
• 55:47
  Speaker 2: It's about the impact and the legacy and the fact
• 55:50
  Speaker 2: that we've been able to take this company from here
• 55:52
  Speaker 2: all the way here and we can create something that
• 55:54
  Speaker 2: people can really be proud of and all of those
• 55:57
  Speaker 2: things that I told you will get us to that.
• 55:59
  Speaker 2: And that's just on the business side now, on the
• 56:01
  Speaker 2: Piggy Coot brand side. I also do real estate outside
• 56:04
  Speaker 2: of the business, So currently I own about eighteen properties
• 56:08
  Speaker 2: right now, closing on the property today.
• 56:12
  Speaker 3: Graduates in Atlanta in Atlanta. All your properties in Atlanta.
• 56:16
  Speaker 4: Most of them. I got some in Birmingham too.
• 56:18
  Speaker 3: I got Birmham Aladema.
• 56:20
  Speaker 4: Yeah, I got seven in Birmingham.
• 56:22
  Speaker 3: Nice place we visited last year.
• 56:24
  Speaker 4: Birmingham is a great place. But I realized that real
• 56:28
  Speaker 4: wealth lies in real estate.
• 56:30
  Speaker 2: So I'm gonna always be straight, whether it's through Slooty
• 56:32
  Speaker 2: Vegan or whether it's through real estate.
• 56:34
  Speaker 4: And I'm gonna always be doing.
• 56:35
  Speaker 3: What's your strategy for real estate? How do you find properties?
• 56:37
  Speaker 4: Instagram?
• 56:40
  Speaker 2: So I'll put a message on my Instagram like let
• 56:42
  Speaker 2: me buy your house, and people DM me and they
• 56:44
  Speaker 2: tell me, Hey, I got a house.
• 56:45
  Speaker 4: I'm trying to sell it.
• 56:46
  Speaker 2: So I usually get to get the houses off market
• 56:49
  Speaker 2: right at a lower cost, and I ain't got to
• 56:51
  Speaker 2: pay the hoteys. Sometimes I pick cash, sometimes I don't,
• 56:54
  Speaker 2: and it's worked out for me. And I'm doing the
• 56:57
  Speaker 2: buying whole play, right. I got some tenants and I'm
• 57:00
  Speaker 2: just holding on to these properties. And as I watch
• 57:03
  Speaker 2: my equity raising value, I'm like, all right, cool, I'm
• 57:05
  Speaker 2: gonna be straight. So by the time that I turn
• 57:07
  Speaker 2: forty forty five, then all these streams will be coming
• 57:11
  Speaker 2: from everywhere and I'll be always good.
• 57:12
  Speaker 7: So you use your culture capital to build the generational wealth.
• 57:15
  Speaker 3: Absolutely the power of instagent power instiger. Yeah.
• 57:21
  Speaker 7: Can we talk about your philanthropy. Let's talk about that obviously.
• 57:25
  Speaker 7: You know, we saw what you did with Clark Atlanta
• 57:28
  Speaker 7: and you know, getting LLCs for the graduating class. But
• 57:32
  Speaker 7: you have an initiative that you're about to start now
• 57:34
  Speaker 7: with Barrel Bank the Food Trusts.
• 57:36
  Speaker 3: Can you talk about that.
• 57:38
  Speaker 2: Well, there's a lot of things I want to talk
• 57:39
  Speaker 2: about here, and this is another important piece for entrepreneurs.
• 57:44
  Speaker 2: You know, once upon a time you could just sell
• 57:46
  Speaker 2: products and that was good enough.
• 57:48
  Speaker 4: But it's not good enough just to sell products.
• 57:49
  Speaker 2: And I think big corporations see that too, because they
• 57:52
  Speaker 2: have to find ways to stand in solidarity with small
• 57:55
  Speaker 2: businesses and communities. That's the only way that you can
• 57:58
  Speaker 2: win now, right, So had this philanthropic arm. I saw
• 58:02
  Speaker 2: my mother growing up helping everybody else j making so
• 58:04
  Speaker 2: you understand and help everybody, right, Like I'll.
• 58:06
  Speaker 4: Say, we who are you helping?
• 58:07
  Speaker 1: Now?
• 58:08
  Speaker 2: But I needed to see my mother do that because
• 58:11
  Speaker 2: it brings me a level of fulfillment to know that
• 58:13
  Speaker 2: I could use my resources and my platform to help people.
• 58:17
  Speaker 2: So in twenty nineteen, I started this foundation, and like
• 58:21
  Speaker 2: I said before, we've done so much. When Rashardbrooks was
• 58:24
  Speaker 2: murdered in a Wendy's parking lot, myself and my partner
• 58:27
  Speaker 2: we paid for life insurance.
• 58:29
  Speaker 4: We bought a brand new car for the family.
• 58:31
  Speaker 2: We partnered with CAU to provide six hundred thousand dollars
• 58:33
  Speaker 2: worth of scholarships. I've paid the local rents of businesses,
• 58:37
  Speaker 2: partner with Steve Harvey and Marjorie Harvey Foundation to provide
• 58:41
  Speaker 2: lights for families. Myself and Derek just recently partnered with
• 58:44
  Speaker 2: Prudential Life insurance to provide every single Black man in
• 58:48
  Speaker 2: Atlanta that makes thirty thousand dollars or less life insurance
• 58:51
  Speaker 2: that we pay for that they don't have to pay.
• 58:53
  Speaker 3: For life got the Square one program.
• 58:55
  Speaker 4: That's the Square one program, which.
• 58:57
  Speaker 2: Is a really big deal because we really don't talk
• 58:59
  Speaker 2: about life insurance in our communities.
• 59:01
  Speaker 4: Right, so now we are being the change that we
• 59:03
  Speaker 4: wish to see.
• 59:03
  Speaker 2: To make that happen, the LLC's doing the commencement and
• 59:07
  Speaker 2: providing all eight hundred and twenty four students with the
• 59:11
  Speaker 2: path to entrepreneurship. Right that you know, we always say
• 59:14
  Speaker 2: in our communities that we don't have access to information.
• 59:16
  Speaker 4: Now you do. Here you go, and I'm not just
• 59:18
  Speaker 4: giving you an LLC.
• 59:19
  Speaker 2: I'm giving you the pathway to learn about financial literacy
• 59:22
  Speaker 2: and what you could do with that LLC whether you
• 59:24
  Speaker 2: work with somebody or not, and then borrow Bank. We're
• 59:27
  Speaker 2: about to do a food truck tour where I'm continuing
• 59:31
  Speaker 2: to offer LLC.
• 59:32
  Speaker 4: Right like, freedom is what I talk to y'all about
• 59:35
  Speaker 4: in the beginning.
• 59:36
  Speaker 2: Right, freedom is the best feeling in the world because
• 59:40
  Speaker 2: it allows you the ability to do all the things
• 59:42
  Speaker 2: that you want to do on your time on your time,
• 59:46
  Speaker 2: and if I can teach people how to capitalize off
• 59:49
  Speaker 2: their own freedom, we'd have more entrepreneurs in the world.
• 59:52
  Speaker 2: We will create more opportunities. And I'm not saying everybody
• 59:55
  Speaker 2: I'll be an entrepreneur. I want to be very clear,
• 59:57
  Speaker 2: because you know there's this thing that like, oh, well,
• 59:58
  Speaker 2: some people want to work a nine. I absolutely, But
• 1:00:01
  Speaker 2: for the people who want to create that level of
• 1:00:04
  Speaker 2: freedom for themselves and build generational wealth, I want.
• 1:00:07
  Speaker 4: To be able to help them tap into that.
• 1:00:08
  Speaker 2: And I'm doing that with providing them with that pathway
• 1:00:11
  Speaker 2: to be able to start their own awful.
• 1:00:15
  Speaker 6: So let's talk about this conversation. We talked about your pole, Laby.
• 1:00:18
  Speaker 6: Look at McDonald's all publicly traded companies. Is that a
• 1:00:23
  Speaker 6: plan to take your company to the stock market?
• 1:00:26
  Speaker 2: You know, I thought about that, And it's funny this
• 1:00:28
  Speaker 2: part of the conversation is always so taboo because some
• 1:00:31
  Speaker 2: people like, don't talk about that, don't tell them what
• 1:00:32
  Speaker 2: you gonna do, You don't tell your plans.
• 1:00:34
  Speaker 4: But I'm just.
• 1:00:35
  Speaker 2: Rolling with it, right Like if you would have asked
• 1:00:39
  Speaker 2: me that four years ago, I wouldn't know the answer
• 1:00:41
  Speaker 2: to that. I wouldn't know that I would have all
• 1:00:43
  Speaker 2: these locations and doing so well and raise this money.
• 1:00:46
  Speaker 4: I wouldn't know that.
• 1:00:47
  Speaker 2: But what I do know is that whatever happens, Sludyvegan
• 1:00:51
  Speaker 2: will be a household name. Whatever happens, I'm going to
• 1:00:54
  Speaker 2: create opportunity for other people. Some days I'm like, damn,
• 1:00:57
  Speaker 2: this will be dope to go public as a company
• 1:00:59
  Speaker 2: because I and who I am because of the community.
• 1:01:01
  Speaker 2: Why not let the community tap into that. And then
• 1:01:04
  Speaker 2: some days I'm like, Okay, maybe one day I will
• 1:01:06
  Speaker 2: sell my company.
• 1:01:06
  Speaker 4: Who knows? And the some days I'm like, I ain't
• 1:01:08
  Speaker 4: selling shit. You know what I'm saying.
• 1:01:10
  Speaker 2: I I'm just pass this down to my family. And
• 1:01:13
  Speaker 2: all days I'm like, whatever it is. The beauty and
• 1:01:16
  Speaker 2: the business is that I got options and I can
• 1:01:19
  Speaker 2: make those decisions.
• 1:01:20
  Speaker 4: If I want to.
• 1:01:21
  Speaker 2: But I'm really focused on building the brand and scaling culture.
• 1:01:25
  Speaker 2: The hardest thing in the world that I'm dealing with
• 1:01:28
  Speaker 2: right now is learning how to scale culture. It sounds easy, right,
• 1:01:32
  Speaker 2: but how do I make this experience at my Edgeate
• 1:01:35
  Speaker 2: location be the same experience at my Gwenett location, my Athens,
• 1:01:40
  Speaker 2: my New York location. Scaling culture is so important because
• 1:01:43
  Speaker 2: that's really what the business relies on the culture, and
• 1:01:47
  Speaker 2: if the culture is not there, then I have nothing.
• 1:01:49
  Speaker 2: The food can be good all day long, but that
• 1:01:51
  Speaker 2: culture is customer service. That culture is how the employees
• 1:01:55
  Speaker 2: show up to the consumer. That culture is the internal customer,
• 1:01:58
  Speaker 2: which is the employee. Make it sure where they're happy.
• 1:02:01
  Speaker 4: You know.
• 1:02:02
  Speaker 2: Right now, it's the biggest labor shortage in the market
• 1:02:05
  Speaker 2: that we've ever had before. So I had to start
• 1:02:07
  Speaker 2: incentiviizing my employees in a different way, raising a minimum wage,
• 1:02:11
  Speaker 2: giving them life insurance, giving them full benefits if they're
• 1:02:14
  Speaker 2: just crew members and making.
• 1:02:16
  Speaker 4: Forty hours a week. Right.
• 1:02:17
  Speaker 2: But I'm focused on scaling culture and once I can
• 1:02:20
  Speaker 2: master that, then I'll start thinking about the other things.
• 1:02:23
  Speaker 3: So it's this vegan conversation. There different side to this coin.
• 1:02:28
  Speaker 3: I'm learning.
• 1:02:30
  Speaker 6: There's like the plant based people who are like, they're
• 1:02:35
  Speaker 6: like hardliners. Have you got pushed back from that community?
• 1:02:41
  Speaker 2: What your meanity to say hardliners? Because I think you
• 1:02:44
  Speaker 2: mean the vegans are the hard miners.
• 1:02:48
  Speaker 6: Light So like my god, nineteen Keys, right, So nineteen
• 1:02:51
  Speaker 6: Keys real big online thought leader. So he did a
• 1:02:54
  Speaker 6: show with I forgot the gentleman's name, but he's in
• 1:02:56
  Speaker 6: the nutrition, and he was like, I don't call myself vegan.
• 1:03:00
  Speaker 6: I'm plant based because vegans, you technically you could be
• 1:03:03
  Speaker 6: a vegan and eat, you know, French fries and drink
• 1:03:06
  Speaker 6: beer and you know, you don't necessarily have to eat healthy.
• 1:03:10
  Speaker 6: So some people say, like the soy products, your stuff
• 1:03:14
  Speaker 6: may not necessarily be as healthy as like vegans that
• 1:03:20
  Speaker 6: only eat like chickpeas and vegetables like raw vegetables. So
• 1:03:26
  Speaker 6: have you had any push you back from that? What's
• 1:03:29
  Speaker 6: your thoughts on that?
• 1:03:30
  Speaker 4: I don't care. I'll tell you why I don't care.
• 1:03:33
  Speaker 2: I think the problem has been with veganism for so
• 1:03:36
  Speaker 2: long is that we put so many labels. And I
• 1:03:38
  Speaker 2: can say it because I'm a part of the lifestyle.
• 1:03:40
  Speaker 2: There's always been so many labels. I've seen vegans like, well,
• 1:03:43
  Speaker 2: if you don't eat this, then you're gonna die, and
• 1:03:45
  Speaker 2: like you're gonna like, I'm not that kind of vegan.
• 1:03:48
  Speaker 2: If you want to eat a steak, that's up to you.
• 1:03:49
  Speaker 2: But I'm here going to eat my chickpeas and i'ma
• 1:03:52
  Speaker 2: had made my little process vegan burger here and there
• 1:03:54
  Speaker 2: because I like to eat it right, and I'm gonna
• 1:03:56
  Speaker 2: feel better about myself and you can feel better about
• 1:03:58
  Speaker 2: yourself and there is no judge and we can coexist.
• 1:04:01
  Speaker 2: My partner, who I have children with, is not vegan, right,
• 1:04:04
  Speaker 2: and he can live how he want to live. I
• 1:04:06
  Speaker 2: tell him the food that I eat if you want
• 1:04:08
  Speaker 2: to eat what I'm eating, and that's cool. But what
• 1:04:10
  Speaker 2: makes Lutdy Vegan successful is we don't push our agenda
• 1:04:13
  Speaker 2: on anybody, right, And I think that that is what
• 1:04:16
  Speaker 2: really separates us, because it doesn't feel like just a
• 1:04:19
  Speaker 2: vegan concept and like, oh we're this glorified group that's
• 1:04:22
  Speaker 2: better than everybody else. This ain't that my audience is
• 1:04:26
  Speaker 2: not vegan. Ninety seven percent of the people who come
• 1:04:28
  Speaker 2: to Slutty Vegan are meat eaters, and we like it
• 1:04:31
  Speaker 2: that way. The name of my book is Eat Plants, Bitch,
• 1:04:34
  Speaker 2: ninety one recipes to blow your meat loving mind. Like
• 1:04:38
  Speaker 2: I'm tapping into the people who eat pork, chicken, beef,
• 1:04:41
  Speaker 2: because if I can change your consciousness, whether it's with
• 1:04:45
  Speaker 2: vegan burgers and fries, then I know I've done something right.
• 1:04:48
  Speaker 2: And the goal is to do everything in moderation. I'm
• 1:04:51
  Speaker 2: not going to sit here and tell you to eat
• 1:04:52
  Speaker 2: lett vegan every single day, all day. That's just not
• 1:04:54
  Speaker 2: what I'm going to do, and I'm always transparent about that,
• 1:04:57
  Speaker 2: But I do want you to understand how vegan can
• 1:05:00
  Speaker 2: be healthier, even if it starts at burgers and fries,
• 1:05:03
  Speaker 2: even if you want to do it for the animals.
• 1:05:05
  Speaker 2: There's so many reasons why you can do it. So
• 1:05:07
  Speaker 2: I asked you about the hard line question is because
• 1:05:10
  Speaker 2: there's a difference between vegan and plant based living. Vegans
• 1:05:14
  Speaker 2: are people who don't eat, don't wear leather, they don't
• 1:05:17
  Speaker 2: eat any animal products or any animal byproducts. Somebody who
• 1:05:20
  Speaker 2: is plant based will wear leather, right, but will not
• 1:05:23
  Speaker 2: eat meat, So.
• 1:05:24
  Speaker 4: There's a difference.
• 1:05:26
  Speaker 2: My mission is to remove all of those labels, whether
• 1:05:29
  Speaker 2: you're flexitarian, vegetarian, meat eater, I just want you to
• 1:05:32
  Speaker 2: have some options that didn't require an animal to be slaughtered, right,
• 1:05:37
  Speaker 2: And if I can get you to try this vegan
• 1:05:39
  Speaker 2: burger and fry and you like it, then I know
• 1:05:41
  Speaker 2: you can go to the next restaurant and get an
• 1:05:43
  Speaker 2: alkaline meal. Then you go to the next restaurant and say,
• 1:05:45
  Speaker 2: you know, I have seldy vegan vegan food is actually
• 1:05:47
  Speaker 2: kind of good. What y'all got this vegan on the menu,
• 1:05:49
  Speaker 2: and that is the goal. And if I can can
• 1:05:51
  Speaker 2: do that by meeting people where they are, then I
• 1:05:54
  Speaker 2: know for sure that eventually we'll have more people that'll
• 1:05:57
  Speaker 2: start to eat healthier or think about eating the deal
• 1:06:00
  Speaker 2: for food and just transforming their lifestyles.
• 1:06:03
  Speaker 7: So obviously, when the business scales and you have a
• 1:06:07
  Speaker 7: bunch of locations franchises, right, is there a program for
• 1:06:11
  Speaker 7: franchise ors? So if I wanted to have any No,
• 1:06:16
  Speaker 7: So how the processes a private it's all private.
• 1:06:18
  Speaker 3: Corporately old, Okay.
• 1:06:20
  Speaker 2: I'm still building a brand. It's still a baby. Think
• 1:06:23
  Speaker 2: about three and a half year old, still learning. You
• 1:06:27
  Speaker 2: just started learning how to walk not too long ago.
• 1:06:29
  Speaker 4: You know what I'm saying. We're still fixing our operation.
• 1:06:32
  Speaker 2: We got speed bumps, We're still getting it right, which
• 1:06:34
  Speaker 2: is why I brought in the operational support because we
• 1:06:36
  Speaker 2: ain't got it all together.
• 1:06:37
  Speaker 3: Yeah. Is that a vision though long term?
• 1:06:41
  Speaker 4: Not right now?
• 1:06:42
  Speaker 2: And if I do, it has to be an operator
• 1:06:44
  Speaker 2: that has been in business for a while that it's
• 1:06:47
  Speaker 2: proven to scale restaurants.
• 1:06:49
  Speaker 4: And the reason why is because I ain't do this
• 1:06:51
  Speaker 4: for money.
• 1:06:52
  Speaker 2: Right right now, I could say, y'all, I'm franchising, and
• 1:06:55
  Speaker 2: I could be a billionaire two day franchising my business, right,
• 1:06:59
  Speaker 2: you know what I mean?
• 1:07:00
  Speaker 4: People on a franchise Blood Vegan. I could do that
• 1:07:01
  Speaker 4: right now.
• 1:07:02
  Speaker 2: But I realized the bigger picture, and the bigger picture
• 1:07:05
  Speaker 2: here is that I'm very intentional about what I do.
• 1:07:08
  Speaker 4: And if I do that today, then the true essence of.
• 1:07:10
  Speaker 3: The business I'm a losing get lost here.
• 1:07:12
  Speaker 2: Yeah, I'd rather continue to build it and then who
• 1:07:14
  Speaker 2: knows what may happen down the line. But right now
• 1:07:16
  Speaker 2: I'm in a good space and I'm happy where I'm at.
• 1:07:18
  Speaker 2: I'm happy about the build.
• 1:07:19
  Speaker 7: So one of the things that our brothers that some
• 1:07:22
  Speaker 7: of the Huskies they is they got Obviously you said
• 1:07:24
  Speaker 7: you had to deal with Believe target right for the
• 1:07:26
  Speaker 7: dip our frozen goods via like the sandwiches one of
• 1:07:32
  Speaker 7: the vision or on the vision board, so that we
• 1:07:34
  Speaker 7: can consume it if we can't come to atlant or
• 1:07:37
  Speaker 7: we can't get to one of the locations hot pockets.
• 1:07:39
  Speaker 3: Yeah, like we can actually get it in our grocery store.
• 1:07:41
  Speaker 2: So you will be able to get something in the
• 1:07:43
  Speaker 2: grocery store, but it will be our proprietary patty.
• 1:07:46
  Speaker 7: Okay, okay, So the frozen like a beyond me type situation, Yeah, okay, because.
• 1:07:51
  Speaker 4: I mean that that is where the real wealth fits.
• 1:07:54
  Speaker 3: I'll take you. I'll take it all right out a
• 1:07:57
  Speaker 3: little man.
• 1:07:57
  Speaker 2: And obviously I have great partner shout out to possible
• 1:08:00
  Speaker 2: and beyond me. But as we scale and grow, we
• 1:08:03
  Speaker 2: realized that if we have our own proprietary patty, one
• 1:08:07
  Speaker 2: day people will support it and they buy into it.
• 1:08:09
  Speaker 2: So we're in the R and D phase working on
• 1:08:12
  Speaker 2: some things and I'm.
• 1:08:13
  Speaker 3: Excited about that. I'm excited that really big.
• 1:08:16
  Speaker 2: Yes, Now we step into the marketplace with a whole
• 1:08:19
  Speaker 2: new product that really created this whole conglomerate of a business,
• 1:08:24
  Speaker 2: and once we become successful with that, the stores just
• 1:08:27
  Speaker 2: become the face front.
• 1:08:29
  Speaker 3: Well, I'll take it. I'll tell you. I'm be honest
• 1:08:31
  Speaker 3: with you.
• 1:08:31
  Speaker 7: When I told my wife that we were sitting down
• 1:08:33
  Speaker 7: with you, she was like, can you bring back a burger?
• 1:08:36
  Speaker 3: And I'm like, well, we're doing it.
• 1:08:38
  Speaker 7: I said, we're doing it. I'm not coming home for
• 1:08:40
  Speaker 7: five days. She was like, put it in Mikey's friends.
• 1:08:42
  Speaker 7: I said, no, you got to come back to it.
• 1:08:44
  Speaker 7: Let we can't do that.
• 1:08:46
  Speaker 6: I mean, it's good. And to be honest, you know,
• 1:08:49
  Speaker 6: that's kind of how my mom's vegetarian. She been a
• 1:08:52
  Speaker 6: vegetarian pretty much my whole life, and she used to
• 1:08:55
  Speaker 6: she always to this day she cooks like the with
• 1:08:57
  Speaker 6: the bacon and the and the burger, isn't I never
• 1:09:00
  Speaker 6: got into it because I'm like, it's fake.
• 1:09:03
  Speaker 3: Like I said, that was my mindset, that was my mind.
• 1:09:06
  Speaker 3: I'm like, that's true, but.
• 1:09:11
  Speaker 6: I've changed that, Like eating your food, couple other people's
• 1:09:14
  Speaker 6: food and I'm like, it's actually good. So like for years,
• 1:09:17
  Speaker 6: I actually I would not eat it. For years, I
• 1:09:20
  Speaker 6: would not eat the bacon and crazy.
• 1:09:24
  Speaker 3: The first place I had turkey bags at your crib,
• 1:09:26
  Speaker 3: well that's turkey.
• 1:09:27
  Speaker 9: I know.
• 1:09:27
  Speaker 3: I'm just saying I always got vegan bake, vegan baked.
• 1:09:32
  Speaker 3: So I say that to say, that's not easy to do.
• 1:09:36
  Speaker 6: You changed my mind on it, and my own mom
• 1:09:39
  Speaker 6: didn't even I didn't taste her food for a long time.
• 1:09:42
  Speaker 6: So that says a lot your cultural influence. And you're
• 1:09:47
  Speaker 6: doing a great job. I think we got a classic interview.
• 1:09:51
  Speaker 6: What do you guys think? I would say?
• 1:09:52
  Speaker 3: So, I think you already I really appreciate you taking
• 1:09:56
  Speaker 3: the time.
• 1:09:59
  Speaker 7: That night when I was definitely was the first person
• 1:10:00
  Speaker 7: that said it, And so they were like, before we go,
• 1:10:03
  Speaker 7: we got to ask, is there like a front of
• 1:10:05
  Speaker 7: the line passed? Leisia pulls off, they got a fun
• 1:10:11
  Speaker 7: of the line.
• 1:10:12
  Speaker 2: Pass It could be in front of the line passed.
• 1:10:14
  Speaker 2: But you know, I'm a business woman first, so I'm like, well,
• 1:10:16
  Speaker 2: how can we collaborate.
• 1:10:18
  Speaker 6: Limited the limited edition Lisha Berger in store pop up?
• 1:10:23
  Speaker 6: Oh that's major, and you're coming to New York, so
• 1:10:25
  Speaker 6: you know, we got something crazy to New York.
• 1:10:29
  Speaker 2: We having a black party. I already got the stand
• 1:10:31
  Speaker 2: of approval from the mayor. Maybe y'all come and do
• 1:10:34
  Speaker 2: an episode too.
• 1:10:35
  Speaker 6: Easy this summer well July all right, yeah la day,
• 1:10:41
  Speaker 6: Yeah in New York in Brooklyn, Okay, oh boy, yeah boy, let's.
• 1:10:50
  Speaker 3: Figure that out. You can't come to New York without
• 1:10:52
  Speaker 3: tapping with us.
• 1:10:54
  Speaker 2: We definitely got to do that because let me tell
• 1:10:56
  Speaker 2: you something, in the next five years, Sludy Vegan will
• 1:11:00
  Speaker 2: in fact be a household name around the world.
• 1:11:02
  Speaker 4: So this will be a classic.
• 1:11:04
  Speaker 3: That's a fact. That's a fact.
• 1:11:05
  Speaker 7: And you know when we go, when we go to Africa,
• 1:11:08
  Speaker 7: we got to let you know, and so we can
• 1:11:10
  Speaker 7: go together.
• 1:11:10
  Speaker 6: I got something I want to ask you to off
• 1:11:12
  Speaker 6: camera because you said closed mouths don't confete or something
• 1:11:15
  Speaker 6: like that.
• 1:11:16
  Speaker 3: But what would you like to tell the people?
• 1:11:18
  Speaker 6: Any last words of social media handles, locations, website and
• 1:11:22
  Speaker 6: all that stuff.
• 1:11:23
  Speaker 4: Yeah, well not that, because I mean I.
• 1:11:25
  Speaker 3: Feel like everybody al ready know that.
• 1:11:27
  Speaker 2: But I specifically want to talk to entrepreneurs. You are
• 1:11:32
  Speaker 2: literally looking at somebody who comes from humble beginnings. I'm
• 1:11:38
  Speaker 2: the first to go to college. My father was incarcerated
• 1:11:42
  Speaker 2: nearly all of my life. My mother put her dreams
• 1:11:46
  Speaker 2: on hold to make sure that everybody was good. I literally,
• 1:11:49
  Speaker 2: two years ago just paid my student loans off of
• 1:11:51
  Speaker 2: one check with Miss Lucy and Nabby and two and sixty.
• 1:11:55
  Speaker 4: Thousand dollars one time.
• 1:11:58
  Speaker 2: And I say all that to say that, like, I
• 1:12:00
  Speaker 2: am living proof that nothing is impossible. And if you
• 1:12:05
  Speaker 2: got a dream, that thing that makes your belly leap,
• 1:12:08
  Speaker 2: and it gets me emotional because you know how some
• 1:12:10
  Speaker 2: people are like I made it, and I'm like every
• 1:12:12
  Speaker 2: day I'm like, damn, I made it, and I'm nowhere
• 1:12:14
  Speaker 2: where I want to be. But if you got a
• 1:12:17
  Speaker 2: dream and you got that vision and make your belly leap.
• 1:12:20
  Speaker 4: I don't give a fuck. Don't let nobody tell you
• 1:12:22
  Speaker 4: can't do it.
• 1:12:23
  Speaker 2: Don't let nobody tell you that your dream is not
• 1:12:25
  Speaker 2: big enough, that it's too small.
• 1:12:27
  Speaker 4: You gotta keep doing that thing.
• 1:12:30
  Speaker 2: Because if I would have stopped at that restaurant at Halem,
• 1:12:33
  Speaker 2: I would not be here.
• 1:12:35
  Speaker 3: So that's my advice.
• 1:12:36
  Speaker 2: I'm pregnant some pride, but that is my advice for
• 1:12:40
  Speaker 2: entrepreneurs because every day I wake up.
• 1:12:43
  Speaker 4: Let me tell you something.
• 1:12:46
  Speaker 2: Have you ever in your life said that your wildest
• 1:12:49
  Speaker 2: dreams came true? Literally, my wildest dreams have come true.
• 1:12:53
  Speaker 2: It's not a dream that has not been fulfilled in
• 1:12:55
  Speaker 2: my life. And not many people in the world could
• 1:12:57
  Speaker 2: say that. And it's because of to nasty, it's because
• 1:13:01
  Speaker 2: of grit, It's because I didn't give up. So if
• 1:13:04
  Speaker 2: you are an entrepreneur, these are real tears from somebody
• 1:13:08
  Speaker 2: who got it out the mud. And I will build
• 1:13:11
  Speaker 2: a billion dollar brand and you can just believe me yourself,
• 1:13:15
  Speaker 2: and you can.
• 1:13:15
  Speaker 4: Find me on Google.
• 1:13:20
  Speaker 3: Help me thereby. But now, y'all, let me tell you
• 1:13:28
  Speaker 3: something for real.
• 1:13:29
  Speaker 4: Man, Like you said something when I came in. He
• 1:13:32
  Speaker 4: was like, Bolly, you're a celebrity. I'm like, no, I'm not.
• 1:13:34
  Speaker 2: But and then I was a Good Morning American and
• 1:13:37
  Speaker 2: it was like you like the Morning Day Oprah.
• 1:13:39
  Speaker 4: I'm like, damn, like you put me in a sentence
• 1:13:41
  Speaker 4: with people like that, like that's big.
• 1:13:44
  Speaker 3: It's really big.
• 1:13:46
  Speaker 4: And then I look at my bank account and I'm like.
• 1:13:48
  Speaker 3: That I got one.
• 1:13:53
  Speaker 4: I'm looking at rad was like damn, I got one
• 1:13:55
  Speaker 4: of you.
• 1:13:58
  Speaker 9: And it's so humbling and it's funny because the more
• 1:14:01
  Speaker 9: money I got there, I'm so cheap. I'm cheap as
• 1:14:03
  Speaker 9: like I'm frugal like and it's just a good feeling
• 1:14:07
  Speaker 9: because I'm like I wish I could bottle this feeling
• 1:14:10
  Speaker 9: up and sell it because I got so much gratitude,
• 1:14:14
  Speaker 9: which is what I always see right by people, because
• 1:14:17
  Speaker 9: I get blessings y'all back today.
• 1:14:19
  Speaker 4: Every week is a blessing. Every single week I get
• 1:14:23
  Speaker 4: a new blessing.
• 1:14:23
  Speaker 2: Like I'm like, why me, Like I'm just me, but
• 1:14:27
  Speaker 2: every single week something is good, something good is happening
• 1:14:30
  Speaker 2: for me, and I'm just so grateful with like the
• 1:14:33
  Speaker 2: support and to note that people really love me.
• 1:14:36
  Speaker 4: Like I'm like what I do? You know what I'm saying,
• 1:14:39
  Speaker 4: But it's a good feeling.
• 1:14:41
  Speaker 3: He's becoming an inspiration. Yeah.
• 1:14:44
  Speaker 6: When we did the Steve Harvey episode, I think we
• 1:14:47
  Speaker 6: gotta have.
• 1:14:50
  Speaker 2: He like me.
• 1:14:51
  Speaker 6: When we did the Steve Harvey episode, I was like, Yo,
• 1:14:53
  Speaker 6: we're gonna win an Emmy for this, Like this is
• 1:14:55
  Speaker 6: an award winning journalism. I get this feeling from this
• 1:14:59
  Speaker 6: EPI so that situation. I feel like this is a
• 1:15:04
  Speaker 6: legendary situation every aspect, education, entertainment, inspiration, inspiration, and ending
• 1:15:11
  Speaker 6: with just like a movie and items too.
• 1:15:14
  Speaker 3: It's not a podcast, it's a movie.
• 1:15:15
  Speaker 4: It's definitely a movie. I pray that everybody that watched
• 1:15:18
  Speaker 4: just follows that movie. Yeah, because it's a sequel to
• 1:15:21
  Speaker 4: this movie, is.
• 1:15:23
  Speaker 6: Gonna keep going stay tuned. It's called stay tuned. So
• 1:15:28
  Speaker 6: let us know about the block party. Definitely want to
• 1:15:31
  Speaker 6: do that as long as we in town. That's that's
• 1:15:33
  Speaker 6: too easy for us to do. And like I said,
• 1:15:35
  Speaker 6: I want, I want, we got something big. I would
• 1:15:38
  Speaker 6: like you to be a part of it if you can.
• 1:15:41
  Speaker 2: Y'all got tears out of men crowd.
• 1:15:47
  Speaker 3: America couldn't do that. It's called the Biggest Shroy housekeeping
• 1:15:51
  Speaker 3: items man.
• 1:15:53
  Speaker 7: I just I was touched and motivated and I'm extremely
• 1:15:57
  Speaker 7: humbled by you being so authentic today. I just want
• 1:16:00
  Speaker 7: to say, man, nothing happens before its time. Like I said,
• 1:16:03
  Speaker 7: we've been trying to sit down for two years and
• 1:16:05
  Speaker 7: we're just super patient about it. But the time it
• 1:16:07
  Speaker 7: couldn't have been more right, more perfect than it is
• 1:16:10
  Speaker 7: right now. So I want to salute and congratulate you
• 1:16:12
  Speaker 7: for everything you've done and anything you're going to continue
• 1:16:14
  Speaker 7: to do, because like you said, this is just the beginning,
• 1:16:16
  Speaker 7: right four. We took him four years in business, so
• 1:16:19
  Speaker 7: I mean, just imagine what Yeah, yeah, yeah, August six
• 1:16:24
  Speaker 7: a good date. So yeah, just congratulations to you and
• 1:16:27
  Speaker 7: the entire team and your partner. Uh you know, hopefully
• 1:16:30
  Speaker 7: one day we'll get a chef steak. So I shout
• 1:16:35
  Speaker 7: out to all our patrons and everybody on Eyo University,
• 1:16:38
  Speaker 7: all earned, everybody that's supporting the merch, and everybody's just
• 1:16:40
  Speaker 7: appointing us on a personal and professional level. We are
• 1:16:43
  Speaker 7: extremely grateful and we will continue to speak for us
• 1:16:47
  Speaker 7: and do the work that we've been bestow to do.
• 1:16:49
  Speaker 3: So loves love, we appreciate y'all. Thank you guys for
• 1:16:52
  Speaker 3: rock and what us. We'll see you next week. Peace, peace.
• 1:17:01
  Speaker 5: My graduates from my school being force back drop drop
• 1:17:07
  Speaker 5: Mike drotrop.
• 1:17:09
  Speaker 10: Roft, an illegal alien from Guatemala charged with raping a
• 1:17:23
  Speaker 10: child in Massachusetts. An MS thirteen gang member from Al
• 1:17:27
  Speaker 10: Salvador accused of murdering a Texas man of Venezuelan charged
• 1:17:31
  Speaker 10: with filming and selling child pornography in Michigan. These are
• 1:17:35
  Speaker 10: just some of the heinous migrant criminals caught because of
• 1:17:39
  Speaker 10: President Donald J. Trump's leadership. I'm Christy Noman, the United
• 1:17:43
  Speaker 10: States Secretary of Homeland Security. Under President Trump, attempted illegal
• 1:17:47
  Speaker 10: border crossings are at the lowest levels ever recorded, and
• 1:17:51
  Speaker 10: over one hundred thousand illegal aliens have been arrested. If
• 1:17:55
  Speaker 10: you are here illegally, your next you will be fine
• 1:17:58
  Speaker 10: nearly one thousand dollars a day, imprisoned and deported, you
• 1:18:02
  Speaker 10: will never return. But if you register using our CBP
• 1:18:06
  Speaker 10: home app and leave now, you could be allowed to
• 1:18:09
  Speaker 10: return legally. Do what's right, leave now. Under President Trump,
• 1:18:14
  Speaker 10: America's laws, border and families will be protected.
• 1:18:18
  Speaker 3: Sponsored by the United States Department of Homeland Security,