Smokey Bones Joins American Cancer Society GrowNation Fundraiser

Smokey Bones kicked off its annual fundraising campaign to support the American Cancer Society (ACS) during the fall and Breast Cancer Awareness Month, and the response has been so positive the restaurant is extending the fundraiser through November by joining the ACS GrowNation campaign.

In October, COO Hal Lawlor dyed his hair pink and CFO Nicole Milnthorpe cut her hair and donated it to Locks of Love in support of not only achieving Company goals, but also in their support of the company’s partnership with the American Cancer Society.

Due to overwhelming support of its guests and the commitment shown by its restaurant teams, Smokey Bones is extending its promotional partnership with the ACS with the  November GrowNation campaign.  Guests can add $1, $3 or $5 to their bill and all proceeds are donated directly to ACS.  The restaurant is also offering a MANhattan cocktail that sells for $10 and Smokey Bones will donate $2 from every MANhattan cocktail purchase to ACS.

If you mustache what’s in it, the MANhattan is made with Evan Williams bourbon, sweet vermouth, and a dash of Angostura bitters. It is topped with a Filthy black cherry and a mustache toothpick to complete the look.

“We have been overwhelmed by the response and enthusiasm from our guests and restaurant teams to our partnership with The American Cancer Society,” says Rachael Kelly-Marcus, chief people officer at Smokey Bones.  “We have decided to extend fundraising through November and participate in GrowNation to maintain our momentum and demonstrate the commitment of Smokey Bones Nation to this important cause.”

Dollars raised allow ACS to help people facing the disease today, educate people about how to reduce their risk for cancer or detect it early when it’s the easiest to treat, and fund cancer research that will help protect future generations.  During COVID-19, cancer hasn’t stopped, so neither will the American Cancer Society, nor Smokey Bones.

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