Meet aviva Goldfarb
Building Sales and Engagement.
Aviva Goldfarb is an entrepreneur, marketing expert, and event planner, with more than 20 years of marketing, and media relations experience in the food and beverage space. She is a consultant for restaurants and other food and beverage related ventures, helping them launch and market their shops and products more effectively to grow their sales and better engage with their customers and communities.
Author
Connecting those dots.
Aviva has a successful track record of helping businesses grow sales and hit other success metrics through a variety of customized marketing and sales tactics, including media relations, email marketing, LTOs, direct mail, social media campaigns, influencer marketing, relationship building, surveys, grassroots marketing, community fundraisers and events, and more.
Aviva has led 10 successful store/restaurant grand openings, and countless highly effective marketing and media campaigns and sales promotions for 20+ restaurants brands, bars, and coffee shops.
Aviva has conceptualized, organized, and promoted five cooking and cocktail competitions in the DC area, countless fundraisers and live events at restaurants and bars, has executed numerous press conferences and other live media events, and has taken the lead in crisis communications when needed.
Expert
Breaking new dimensions.
Aviva has secured placement for clients in major national media outlets such as NPR, NBC News, ABC News, CNBC, Fox Business News, The Wall Street Journal, USA Today, The Washington Post, Variety, Financial Times, Fortune, Forbes, Eater, Bon Appetit, Food & Wine, VegNews, Thrillist, and every notable local media outlet in the DMV and Philadelphia region. She has penned and placed op-eds for high profile and celebrity clients in national publications, has drafted political testimony for CEOs, and has conducted media training for executives at all levels. As a freelance writer, her byline has appeared in national and local magazines and newspapers, including recurring columns in the Washington Post and on PBS Food.