Mothersauce Partners is named after the five classic mother sauces of French cooking.
These classic sauces are the basis for much of modern cooking as they provide the solid foundation from which innovative new recipes can grow.
With decades of industry expertise, Mothersauce Partners provides the solid base—the mother sauce—from which food and drink concepts can create their own unique identity and flourish.
EXPERIENCE
From fine dining to popular bars, fast casual franchises to corporate dining, we have experience in every aspect of foodservice operations.
PASSION
We are inspired by the entrepreneurs, chefs and operators who are shaping modern cuisine and delivering in-demand concepts.
CONNECTIONS
With 30 years in the restaurant business, Mothersauce Partners is well connected—from chefs to operators to vendors and investors, we know this industry.
OUR WORK
OUR Team
NICK FRESHMAN, Founder
For nearly 30 years, Nick’s heart — and stomach — have been committed to a singular passion: gathering good people around good food and drink.
Nick has worked in every aspect of the restaurant industry, from leading a successful franchise (Five Guys) to creating an acclaimed farm-to-table restaurant (Eventide), to launching one of the DMV’s top-grossing bars (Spider Kelly’s), to opening a 35,000 sf food hall (Upside on Moore). (Continued)
ADAM D. STEIN, Partner
Adam Stein is the Founder and Managing Partner of Bar Elena, The Eleanor DC, and the of the forthcoming second location of The Eleanor in Silver Spring, MD. He is also an in-demand consultant providing services to a number of clients in the Washington, DC area. (Continued)
SAM GROH, Director of Operations
Samuel Groh has over 20 years of operations, sales, and senior management excellence in the food service and hospitality industry. He is a versatile, profit-driven senior executive with a unique ability to redesign customer experiences and operating models to increase growth and customer satisfaction. An expert communicator and strategist with a long history of turning around business operations to reduce waste, improve sustainability, and boost employee morale. (Continued)
ALEXIS THORNLOW, Creative Director
With over 20 years of experience in the design and branding field, Alexis executes projects on a wide range of visual and digital materials. As Creative Director, she enthusiastically creates logos, websites, print collateral, internal/external corporate signage, billboards, print and digital advertisements, pitch decks, sell sheets, trade show booths, social media design content, packaging, brochure design, print collateral, apparel, animations and infographics. (Continued)
ALISSA AVILOV, Associate
With over a decade of experience in operations and hospitality, Alissa is a dedicated professional who thrives on creating exceptional experiences for customers and employees. She is constantly determined to create intimacy at scale - the feeling of being known. In an ever-evolving digital world, she is deeply passionate about the magic that happens when people gather and connect in person. (Continued)
MARK ROBERTSON, Director of Catering
Mark Robertson's background in catering, sales and marketing encompasses previous roles in event production at Occasions Caterers; as well as in sales and marketing with esteemed members of Small Luxury Hotels of the World, including Delamar Greenwich Harbor, and Virtuoso hotels—a collection of some of the world's best luxury and boutique hotels; elegant spas and world-class resorts. Throughout his career, Robertson has also helmed local and regional sales and marketing teams for Triumph Hotels and Kimpton Hotels. Robertson is a graduate of Bournemouth University in Dorset, United Kingdom.
MELISSA SARVER, CFO
As a CPA with over 20 years running her own consulting business, Melissa provides financial support to 15+ clients across a variety of industries. Financial support includes preparation of monthly financial reports, reconciliation of bank and credit card statements, processing vendor invoices and payments, processing of payroll, monthly sales tax filings, building and monitoring of annual budgets, processing of 1099s, working with tax accountants to get annual returns processed and filed and other accounting/financial responsibilities. (Continued)
PETER A. DELISO, Counsel
Since late 2008, Peter has practiced law with Executive Counsel PLC, focusing on corporate, commercial, corporate finance, and mergers & acquisitions for early stage to mid-stage clients as well as private equity and venture capital firms that specialize in investing in early to mid-stage enterprises. (Continued)
WHAT WE DO
We are small and nimble which allows us to tailor solutions for each client—nothing we do is off the shelf. And yet, our experience is deep and our resources vast which allows us to have the answers that our clients need.
Here is some of what we can do:
CONCEPT DEVELOPMENT
Defining Idea & Elevator Pitch
Brand Positioning & Brand Tenets
Investor Concept Presentations/ Pitch Decks
Market/ Target/ Competitive Analysis
Restaurant Business Plans
Site Selection & Feasibility
Lease Negotiations
Financial Modeling & Operational Budget
PRE-OPENING MANAGEMENT
Project Management
Schematic / Operational Design
Kitchen and Bar Design
Recruiting, Interviewing,
Hiring EventsWine & Beverage Program Development
Operational Procedures & Backoffice
Staff Training Manuals/ Handbooks
Culture Development
On-Site Staff Training
Procurement / Vendor Relationships / Specifications
Public Relations / Marketing / Opening Event Planning
OPERATIONS
Ongoing Operations & Management
Current Assessments
Leadership & Executive Coaching
Expansion & Brand Growth Planning- Exit Planning
Concept Rebranding/ Repositioning/Culture Changes
Menu & Beverage Program Development
Marketing Program Development / Special Events
Talent Development
Advertising & Marketing