Investment bank Greene Holcomb Fisher was the advisor to Klement Sausage Co. on its recent sale to Tall Tree Foods, a portfolio company of Altamont Capital Partners.
Klement Sausage is a manufacturer of smoked, fresh and summer sausage, snack sticks and deli meats. The company was founded in 1956 by three brothers – George, John and Ron Klement – and is based in Milwaukee (www.klements.com). Ray Booth, the current CEO of Klement’s, will continue to lead the business along with the current management team which is based in Milwaukee.
“Over a period of nearly 50 years, the Klement family nurtured and grew a business that developed an iconic brand associated with authentic, butcher block quality sausage and related meat products. This transaction represents an exceptional opportunity for Klement’s management and Altamont to extend the legacy of the Klement family by driving continued growth on a national basis,” said Eric Nicholson a Managing Director at Greene Holcomb Fisher.
Greene Holcomb & Fisher maintains offices in Minneapolis, Phoenix, Seattle and Atlanta and specializes in middle market mergers and acquisitions, private placements and financial advisory services (www.ghf.net).
Tall Tree Foods is a food holding company backed by Altamont Capital. In June 2013, Tall Tree Foods acquired Blue Ribbon, a bacon and sausage brand, and Richard’s Cajun Foods, a manufacturer of sausage and ready-to-eat meals. Tall Tree Foods is led by Tim Bruer, CEO of Tall Tree and an Operating Partner of Altamont.
Altamont Capital Partners invests in middle market businesses with specific interest in the government services, financial services, consumer/retail, industrials, and healthcare sectors. Altamont has approximately $1.3 billion of capital under management. The firm was formed in 2010 by Jesse Rogers, Randall Eason and Keoni Schwartz who previously worked together at Golden Gate Capital and Bain & Company. Altamont Capital Partners is based in San Francisco (www.altamontcapital.com).
© 2014 PEPD • Private Equity’s Leading News Magazine • 5-12-14
