Real Trends or Just Foodservice Rumors? Are people really converting to vegetarianism in record numbers? Are restaurants that provide Mediterranean options truly outcompeting their counterparts? Is 2025 going to be the year of the mango? Sometimes, it’s hard to distinguish foodservice rumors from foodservice reality. It’s essential for restaurants, food and beverage brands, and other…
Smart Foodservice Sales Growth From staffing shortages to supply chain issues, smart foodservice brands have had their work cut out for them lately. But thankfully, consumer demand is still running strong – and there’s no sign that people will stop wanting food and beverage service anytime soon. If you want to grow sales, several strategies…
How to Practice Effective Foodservice Menu Innovation One of the best ways to gain a competitive advantage and better appeal to your target audience is to practice foodservice menu innovation. But what exactly is foodservice menu innovation, and how can you use it effectively in your overall growth strategy? What Is Foodservice Menu Innovation? Let’s…
The Foodservice Worker Shortage Impact on the Industry As a strategic marketing specialist in the food sector, I spend a lot of time speaking with foodservice, catering, and hospitality food and equipment suppliers. So naturally, the foodservice worker shortage is one of their top issues. The foodservice business is an essential aspect of any community…
The 5 Foodservice Marketing Tips You Need to Beat the Competition Foodservice marketing ensures your brand is as visible and attractive as possible to your target audience. If done right, it could help you grow your audience many times over. If done wrong, it could come back to hurt you. So what are the best…
How I Keep Updated in the Foodservice Industry…Yes, Foodservice Blogs. This is by no means a definitive list of all the foodservice blogs and industry sources available. The sites discussed here are the ones I go to keep updated on what is new, trending, and happening in foodservice. Staying up-to-date with the foodservice industry should…
Growth-minded food brands take note of Foodservice trends Flexitarian influence? Does the term “flexitarian diet” mean anything to you? I didn’t know either until a few minutes ago. Flexitarian diet is the trendy term for the consumption of plant-based products with a shift to reducing meat consumption. You’d have to be under a rock in…
Growth-Minded Food Brands: Bob’s Red Mill—Foodservice Sales Domination At NewPoint, we talk to several food companies, and almost all have a strong desire to sell and grow. Many of these food companies, big and small, seem to think a strong CPG (consumer product & goods) retail is the top goal. Brand = Margin I am…
Food Service Sales: Get a distributor to carry your product…or “Get on the Truck” Strategies NewPoint is a team of marketers who understand that volume sales in B2B channels can increase the volume of ingredients to purchase – typically bringing pricing down as well as optimizes production whether you have a stand-alone operation or use…
To identify and isolate areas for improvement in shopper marketing program strategies and tactics to further your CPG brand growth against set KPIs:
This shopper marketing audit will detail and contrast your CPG brand shopper marketing and messaging versus that of industry standard competitive practices and will include, but not limited to:
Marketing Communication Audit Report
The deliverable will be a white paper with NewPoint Marketing findings and recommendations related to marketing activities in one retail partnership or DMA/market as defined by the client.
Brant brings 20+ years of experience to NewPoint as chief brand communicator and marketing-plan contributor.
Brant’s specialty is bringing an outside, investigative perspective that can feel alternately “rigorous” or “exasperating” depending on your point of view. Yet, he never fails to uncover a business’s unique selling proposition—one which can serve as a brand foundation for marketing that is compelling, creative and “sticky.”
Throughout his career, Brant’s applied his skill set to a broad range of business applications along the food supply-and-service chain. His services have provided vital clarity for all types of operations, from the more conventional food and food equipment manufacturers to the adjacent enterprises that partner with them, such as the Purdue University College of Agriculture.
Food industry marketing expertise—from retail to food-service and food-service equipment— is a natural outcome of having deep knowledge in every facet of a business’ operation. With 10 years in branding and business development, preceded by 15 years in mass media and promotions, Stephanie is an FMI Emerge mentor, holds an executive-level expertise in sales, marketing, media, and production management.
This exceptionally diverse skill set adds value for NewPoint clients by providing a full complement of perspectives on food-industry brand management endeavors.
Wired for a hawkish attention to detail while also maintaining a high-resolution view of the big picture, Stephanie is uniquely able to provide astute branding direction and simultaneously apply the business principles necessary to squeeze more bang out of every marketing buck.
A member of the Forbes Agency Council and quoted in the New York Times, USA Today and Adweek, Patrick Nycz is the author of Moving Your Brand Up the Food Chain: Marketing Strategies to Grow Local and Regional Food Brands. He is an FMI Emerge mentor, an American Advertising Federation’s Silver Medal Award winner, and the Founding President of NewPoint Marketing, a full-service food industry marketing firm focused on food industry brands On a mission to grow.
Patrick’s vision for NewPoint emerged from his team’s success using this proven model for food industry clients and is fueled by NewPoint-funded food buyers and food manufacturers research around tracking consumer, industry, and ongoing food trends.
Since starting her 20-year career in commercial graphic design at one of the foremost catalog retailers in the world, Kristy’s visual branding skills have organically narrowed into the food-industry niche.
In that time, she’s directed graphic identities for snack food and restaurant startups, print materials for multiple agricultural seed companies, display graphics and merchandiser signage for major food-equipment manufacturers and everything in between.
Today, as one of the key brand architects for NewPoint clients, she continues to lead our visual research & development team, always working to find the innovative median between the best practices worth honoring and the accepted rules worth breaking.