First off, I love this gif! And I hate to even tilt this thread into LODO territory because I know how polarizing it can be. But I have an opinion on this topic directly from a lot of experience. So I'll share it...
@Dgallo mentions process as critical and I agree 100%. But what he is referring to (I assume) is cold side oxidation, which is extremely important for NEIPA's and any other hop heavy beer. And very much process sensitive. I think most of us minimize oxygen ingress for all beers, regardless of style, beginning from fermentation on. If you don't, you should.
The question about the "trifecta", however, refers to hotside LODO which is a whole 'nuther animal. I personally use as many hotside LODO procedures that are possible (and relatively easy) for all of my lagers given my process limitations. For me, this includes a pre-boil or yeast scavenge for the strike water, the "trifecta" pre-mash in, extremely slow wetting of the grist (BIAB), I would underlet if I had a separate mash tun, minimizing splashing throughout, a mash cap, and oxygenating simultaneously with yeast pitch. That's it...
That raises the question whether hotside LODO techniques improve NEIPA's. And I've done it both ways many times. In my experience, malt forward beers benefit greatly from hotside LODO, both in malt flavor and flavor stability. I'm talking about Pilsners, Kölsch, other lagers and malt forward ales (excluding English Bitters/IPA's...I see no difference in those). I do not think that hotside LODO allows any forgiveness for cold side process failures.
And for NEIPA's, the only difference I can perceive is... flavor stability is increased with hotside LODO. So my opinion is, if you are going to keep a NEIPA on draft for more than a month or so, hotside LODO practices keep the hop expression (both flavor and aroma) going much longer than without those practices. Cheers!