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The following is a partial list of some of the superstar proffessionals that have have signed on to realize the vision. Louise Dawson, Restaurant Consultant
Laurie Aaronson, Accountant
Her client responsibilities included SEC registrants as well as private companies in the consumer products arena, including restaurant, retail and food service chains. Her client roster included Au Bon Pain / Panera Bread Company, The Back Bay Restaurant Group, Papa Gino’s, The Boston Beer Company (Sam Adams), Filene’s Basement, Stop & Shop, and Shaw’s Supermarkets. Over this seven year tenure Laurie was responsible for various large company issues including stock options and repricings, mergers, acquisitions and all routine SEC reporting required of public entities. As Managing Director of Vine Solutions, Inc., a financial consulting company serving the restaurant industry, Laurie serviced independent high volume and small chain restaurants. Laurie was responsible for all aspects of the ongoing financial service consulting, as well as operational and strategic consulting services and internal management, including HR, processes and procedures, of the consulting practice itself. Laurie left Vine Solutions in January of 2006 to found her own practice, AOC SF. At AOC SF, Laurie is primarily responsible for client development, strategy, growth and business development and key partnerships. Laurie also heads up financial, operational and human resource related consulting projects. Laurie received her Masters of Business from the Stanford School of Business and her Bachelor of Arts, Economics, from the University of Michigan at Ann Arbor. She has been a member of the Board of Directors of the Golden Gate Restaurant Association since January 2005 and currently serves as Chairman of the Education Committee. In her free time, she enjoys swimming, running, wine tasting, reading and volunteering with the Make-A-Wish Foundation.
Zach Georgopoulos & Roberta Economidis, Lawyers
www.gelawgroup.com
By combining the talents or thier partners, associates and of-counsel attorneys, each having a broad perspective of business and legal matters, G&E provides clients with high-quality services addressing all aspects of corporate and financial transactions, including purchasing and selling businesses and companies, raising capital, and implementing other corporate and commercial transactions. With over four decades of combined experience among its attorneys, the firm is capable of effectively handling difficult legal issues to serve the needs of its business and individual clients. The firm's strength lies in its ability to provide economical, prompt and practical results with respect to complex, sophisticated legal issues. Restaurant Client List: A 16, Aziza, Brindisi, Café Tiramisu, Chez Papas, Chez Maman, Cyrus, Delfina, Gaylord India, La Suite, Market St. Helena, Range, SupperClub, TableSpoon, Tres Agaves Mexican Kitchen & Tequila Lounge, Zuppa.
Stephen Sonke, Consulting Chef
"I love to explore all regions of foods and believe in letting the true flavors of the foods speak for themselves." Stephen trained under some of the most celebrated chefs in the resort destinations of Nantucket Island, Telluride, and the Greek Islands. His invaluable experience in all aspects of the industry is the result of holding a wide range of positions in restaurants and catering companies from cook at a vegan restaurant to owner of his own catering and personal chef company. Currently Stephen manages a café at Gap Inc. headquarters and provides direction for the food at all four Gap Inc. cafes. Stephen is an active member in the Slow Food movement and has been a leader of the Central Valley chapter convivium.
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Owner
and Lead Restaurant Consultant for Five Star Restaurant Consultants.
Having over 20 years in the hospitality industry owning two successful
restaurants and a catering company, Louise is able to bring real world
experience, not just theoretical advice, to her restaurant clients. Louise
is an operations specialist and has created a variety of flexible
approaches to help her restaurant, bar, lounge and nightclub clients to
manage their costs and increase their profits. Louise is also the Lead
Restaurant Consultant for the San Francisco Small Business Development
Center, where she teaches The Restaurant Series classes. She also provides
individual consulting services to help clients navigate the process of
preparing their business plans, applying for SBA guaranteed loans and
preparing and training new restaurateurs. A Small Business Advocate,
Louise also works closely with other organizations such as the Small
Business Commission and the Small Business Administration, and is their
SBDC Project Manager for Small Business Week. Louise is also on the
Education Committee for the Golden Gate Restaurant Association.
Laurie has consulted with restaurants of all sizes,
shapes and colors, on financial and operational
issues, for over 15 years. She started her career as
a Certified Public Accountant (CPA) with Coopers & Lybrand,
becoming a Senior Manager with PricewaterhouseCoopers LLP. 
Georgopoulos
& Economidis is a law firm that specializes in the restaurant
industry. 
The
common element throughout Stephen's 15 year career is his emphasis on
locally grown, seasonally fresh, and whole or minimally processed
ingredients procured from organic farmers who follow sustainable
practices. "I believe this philosophy is essential for the health of my
clients and the health of the planet" Stephen remarked.