Fractional Marketing and PR for Food, Beverage and Hospitality Brands

Fathom35 gives food, beverage, and hospitality brands a senior marketing partner without a full-time hire. Founder Holly Robinson works as a fractional marketing and PR lead for restaurant groups, spirits producers, and CPG brands across Seattle and the Pacific Northwest, helping with launches, rebrands, media relations, and the long-term strategy behind them. Having co-founded two Seattle spirits companies and opened a restaurant, she brings first-hand perspective to every launch and builds marketing that keeps working long after the plan is handed off.

see the work
Creative work studio with magazines, tinned fish, and beverages

How it works

Intro call: Book a complimentary 30-minute conversation about where the business is and where You’d like it to go. Whats working. What’s not.

Proposal: A scoped plan with priorities, deliverables, and a monthly retainer.

Ongoing partnership: Regular check-ins, a shared plan, and work that builds on itself month over month.

A taste of the headlines clients are making

  • SECOND IMPRESSION SPIRITS :: This debut release for Second Impression Spirits takes a high-corn Maryland-style rye that was distilled in Wisconsin and ages it for its final five years of maturity in Seattle. This comes courtesy of amaro makers and damn if it, too, isn’t a very herbal, medicinal-like rye that is well-rounded in mouthfeel, rich on the palate, and quite appealing.

    https://vinepair.com/review/second-impression-spirits-nw-rye/

  • SMALL'S FAMILY FARMS :: Farmers are generally very resistant to change, you know. It's, "We've always done it this way, and that's the way it is." For me, thankfully, my family's always been pretty progressive in that stuff. I farm together with my folks, and I go to them and say, "Hey, I think we can do this, and this is why — and let's test it, let's try it, and then let's grow it." And it's always been just a great family business that way.

    https://podcasts.apple.com/us/podcast/hot-stove-society-schnitzel-regenerative-farming/id503308704?i=1000797955585

  • TAYLOR SHELLFISH FARMS :: What’s changed in shellfish farming in the past 136 years? The great-great grandfather’s generation farmed native Olympia oysters by putting empty oyster shells in the water and hoping to collect wild oyster spat, aka baby oysters. Now Taylor Shellfish has hatcheries, the first of which opened in 1990, and farms four different species of oysters, in addition to other shellfish.

    https://www.seattletimes.com/pacific-nw-magazine/taylor-shellfishs-fifth-generation-steps-into-tides-to-lead-empire/

Stack of books on food and gardening, topped with a wicker basket containing plants.

From launch to long haul: marketing for food and drink brands

  • Positioning, naming, rebrands, and go-to-market plans for new products, spirits releases, and restaurant openings. I've launched brands from the founder's side, so the plan matches how you actually sell.

  • Opening PR, press outreach, and chef and founder positioning.

  • Photo shoots from shot list to delivery, website strategy and copy, SEO, and email. I direct the creative and manage the photographers, designers, and developers who execute it.

  • An ongoing senior marketing lead without a full-time hire. Roadmaps, agency and vendor management, and a monthly rhythm that keeps marketing moving. Engagements run on retainer, typically six months or longer.