About Noise 13 & Dava Guthmiller
Your Food Focused Strategy & Creativity Partners
When you work with Noise 13 directly or our Brand Pantry, you're working with people who understand the food and beverage industry from every angle: as consultants, business owners, industry judges, community leaders, and passionate advocates for good food.
Meet Dava Guthmiller
Hello there. To know me is to know I love food as much as creativity and collaboration. I love that "brand" is a whole experience of the senses, just like food. From gathering, learning about, creating, sharing, and enjoying, both the food and brand experiences bring people together, and the best creations are formed with teamwork.
Since founding Noise 13 in 2000, Noise 13 has built comprehensive brand systems for hundreds of businesses, with over 70% of projects focused on food and beverage brands. This award-winning agency understands that F&B brands have unique storytelling opportunities and operational challenges that other consultants often miss.
Evaluating specialty food products has given Dava an unparalleled understanding of what makes products stand out in competitive categories. She knows what resonates with discerning consumers' tastes and layers that with what packaging, positioning, and storytelling strategies can do to drive success.
As Board Chair of Slow Food San Francisco, Dava organized countless food education events and taste experiences throughout the city. This role connected her directly with local food producers, restaurants, and conscious consumers, providing invaluable insights into what drives food purchasing decisions and enjoyment.
Having worked both front-of-house and back-of-house in restaurants, Dava understands the operational realities of food service: the complexity of managing customer experience under pressure, the importance of efficient systems, and how brand values must translate into daily operations.
Through A Dash Of, Noise 13 currently operates a specialty food business, including an online salt shop, taste education events, and food consulting. This hands-on experience means they navigate the same challenges as their clients: inventory management, seasonal marketing, customer education, regulatory compliance, and building loyalty in the competitive specialty food space.