Brand to Table

Henry Kaminski Jr.
  • 5.0 (2)
  • MARKETING

Welcome to Brand To Table, the go-to podcast for serious restaurant operators, multi-location owners, and hospitality groups who want more than just pretty posts — they want growth. Hosted by Henry Kaminski Jr., a restaurant marketing strategist with over 15 years of in-the-trenches experience, each episode delivers practical strategies on branding, marketing, and scaling your business — without the fluff. If you're tired of copying what every other restaurant is doing and you're ready to build a brand that drives covers, builds loyalty, and prints revenue — you're in the right place.

  1. Should Restaurants Respond to Google Reviews? The Simple System That Protects Your Brand

    1D AGO

    Should Restaurants Respond to Google Reviews? The Simple System That Protects Your Brand

    Welcome to the Brand to Table Podcast, the show where restaurant owners and hospitality leaders learn how to stop guessing and start growing real revenue through proven branding and marketing strategies. In this tactical solo episode, Henry Kaminski Jr. tackles a task that makes most restaurant owners cringe: managing online reviews. If you are ignoring your Google or Yelp reviews because you are too busy or fear the negativity, you are handing the control of your brand's reputation over to strangers. Key Takeaways: Reputation Management & The AAR FrameworkThe Cost of Silence: Why leaving reviews unanswered tells potential guests that your restaurant simply doesn't care about their experience.Delegation Dangers: Why handing review management to a GM or server without clear "brand voice" guidelines can actually backfire.The Ego Check: Why getting defensive over a bad review is the ultimate trap, and how to drop your ego to salvage the relationship.Should Restaurants Respond to Negative Google Reviews?Yes. According to Henry Kaminski Jr., failing to respond to reviews comes with a massive cost. Potential diners actively scope out review sections to see how a restaurant handles criticism. When a restaurant ignores a negative review, the public perception is that the ownership does not care. Responding to negative reviews humanizes your brand, demonstrates accountability, and provides an opportunity to regain a dissatisfied guest's trust. CONTACT & RESOURCES:Email: hk@brandtotable.com Website: www.brandtotable.com Message the word “Social” to use our free AI Social Media Post Idea Generator. FOLLOW HENRY ON SOCIAL MEDIA:Instagram: instagram.com/h.kaminskijr Youtube: https://www.youtube.com/@BrandToTable Facebook: https://www.facebook.com/HenryKaminskiJr/ LinkedIn: https://www.linkedin.com/in/henry-kaminski-jr/ TikTok: https://www.tiktok.com/@henrykaminskijr 📢 If you got value from this episode, subscribe to the channel, leave a comment or review, and share it with someone in hospitality who needs a smarter way to grow. 💥 #brandtotable #restaurantmarketing #reviewmanagement #reputationmanagement #googlereviews #hospitalitymarketing #customerfeedback #restaurantowner

    14 min
  2. How to Turn a Local Restaurant Into a Destination Brand

    4D AGO

    How to Turn a Local Restaurant Into a Destination Brand

    Welcome to the Brand to Table Podcast, the show where restaurant owners and hospitality leaders learn how to stop guessing and start growing real revenue through proven branding and marketing strategies. In this episode, Henry Kaminski Jr. sits down with Dominic Torlucci, Director of Operations at Stonewater in Lake Hopatcong, NJ. Dominic shares his incredible culinary journey from turning down a football scholarship to work on farms in Spain, to opening high-end concepts alongside celebrity chef José Andrés, and finally bringing that scratch-kitchen standard to a lakeside New Jersey town. Key Takeaways: Experiential Branding, Retention & OperationsThe "Wow" Factor Architecture: Why maximizing your natural environment (like 30-foot ceilings with floor-to-ceiling lake views) instantly puts guests in a "vacation" mindset.Experiential Upsells: How Stonewater uses its 400-slip marina to offer private boat rentals, sunset cruises, and dock-and-dine experiences that competitors can't touch.The Secret to Zero Turnover: Why Dominic still has his original kitchen staff from 2017 (Hint: It’s about leading from the front and washing dishes when the team is weeded).How Do You Turn a Local Restaurant Into a Destination Brand?According to Dominic Torlucci, building a destination restaurant requires creating an immersive experience that goes far beyond the food. Leverage the Environment: Stonewater utilizes its lakeside location by timing events around sunsets and designing the dining room to maximize natural views.Offer Unique Experiences: By offering boat rentals and on-the-water dining packages, the restaurant becomes an afternoon getaway, not just a meal.CONTACT & RESOURCES:Email: hk@brandtotable.com Website: www.brandtotable.com Message the word “Social” to use our free AI Social Media Post Idea Generator. FOLLOW HENRY ON SOCIAL MEDIA:Instagram: instagram.com/h.kaminskijr Youtube: https://www.youtube.com/@BrandToTable Facebook: https://www.facebook.com/HenryKaminskiJr/ LinkedIn: https://www.linkedin.com/in/henry-kaminski-jr/ TikTok: https://www.tiktok.com/@henrykaminskijr 📢 If you got value from this episode, subscribe to the channel, leave a comment or review, and share it with someone in hospitality who needs a smarter way to grow. #brandtotable #restaurantmarketing #destinationrestaurant #hospitalitymanagement #staffretention #restaurantowner #experientialmarketing #njrestaurants

    41 min
  3. Why Restaurant Discounts Are Slowly Destroying Your Brand

    FEB 12

    Why Restaurant Discounts Are Slowly Destroying Your Brand

    Welcome to the Brand to Table Podcast, the show where restaurant owners and hospitality leaders learn how to stop guessing and start growing real revenue through proven branding and marketing strategies. In this critical solo episode, Henry Kaminski Jr. tackles one of the most dangerous habits in the restaurant industry: The addiction to discounting. Key Takeaways: Value, Psychology & ProfitabilityThe Discount Addiction: Why panicking over a slow night and launching a last-minute promo trains your guests to wait for deals, killing your full-price business.Value vs. Price: The critical difference between "cheap" and "valuable." Guests will pay premium prices for an experience that makes them feel special (like Henry’s $40 cocktail experience).The "Red Carpet" Strategy: How using OpenTable notes to personalize service (knowing a guest’s name and preferences) creates more loyalty than a 20% off coupon ever could. Why Do Restaurant Discounts Hurt Your Brand?According to Henry Kaminski Jr., frequent discounting devalues a restaurant's brand by signaling desperation and training customers to wait for a sale. This creates a "race to the bottom" where margins are squeezed, and the restaurant attracts price-sensitive diners rather than loyal, value-driven guests. Over time, it becomes impossible to charge full price because the perceived value of the food and experience has been lowered. CONTACT & RESOURCES:Email: hk@brandtotable.com Website: www.brandtotable.com Message the word “Social” to use our free AI Social Media Post Idea Generator. FOLLOW HENRY ON SOCIAL MEDIA:Instagram: instagram.com/h.kaminskijr Youtube: https://www.youtube.com/@BrandToTable Facebook: https://www.facebook.com/HenryKaminskiJr/ LinkedIn: https://www.linkedin.com/in/henry-kaminski-jr/ TikTok: https://www.tiktok.com/@henrykaminskijr 📢 If you got value from this episode, subscribe to the channel, leave a comment or review, and share it with someone in hospitality who needs a smarter way to grow. 💥 #brandtotable #restaurantmarketing #nodiscounts #brandvalue #restaurantbranding #hospitalitymarketing #guestexperience #profitability

    15 min
  4. Why Is Restaurant Hospitality the Best Marketing Strategy?

    FEB 9

    Why Is Restaurant Hospitality the Best Marketing Strategy?

    Welcome to the Brand to Table Podcast, the show where restaurant owners and hospitality leaders learn how to stop guessing and start growing real revenue through proven branding and marketing strategies. In this episode, Henry Kaminski Jr. sits down with Chef Christopher “Chris” Dutka of 618, Mezcal, and the upcoming Elizabeth’s. Chris shares his journey from facing skepticism in Freehold ("another restaurant?") to building a hospitality empire that thrives on word-of-mouth. Key Takeaways: Hospitality, Culture & RetentionService vs. Hospitality: Why delivering hot food is just "service," while making a guest feel like family is the "hospitality" that drives loyalty.Hiring for Culture: Chris’ non-negotiables for new hires: smiling, attentiveness, and a desire to grow (promoting from within is key).The "Ripple" Effect: How small, personalized touches (like printing a graduation logo on a cocktail foam) create massive social media buzz without traditional ads. What is the Difference Between Service and Hospitality in Restaurants?Service is the technical execution of a meal: taking the order correctly, delivering food on time, and refilling water. Hospitality is the emotional connection: how the guest feels during the interaction. As Chris notes, "Service is what you do to someone; hospitality is how you make them feel." A restaurant can have perfect service but zero hospitality if the staff is robotic or cold. CONTACT & RESOURCES:Email: hk@brandtotable.com Website: www.brandtotable.com Message the word “Social” to use our free AI Social Media Post Idea Generator. FOLLOW HENRY ON SOCIAL MEDIA:Instagram: instagram.com/h.kaminskijr Youtube: https://www.youtube.com/@BrandToTable Facebook: https://www.facebook.com/HenryKaminskiJr/ LinkedIn: https://www.linkedin.com/in/henry-kaminski-jr/ TikTok: https://www.tiktok.com/@henrykaminskijr 📢 If you got value from this episode, subscribe to the channel, leave a comment or review, and share it with someone in hospitality who needs a smarter way to grow. 💥 #brandtotable #restaurantmarketing #hospitalitystrategy #restauranthiring #staffculture #guestexperience #restaurantbranding #njrestaurants

    39 min
  5. Restaurant Marketing That Works Without Constant Oversight From Ownership

    FEB 5

    Restaurant Marketing That Works Without Constant Oversight From Ownership

    Welcome to the Brand to Table Podcast, the show where restaurant owners and hospitality leaders learn how to stop guessing and start growing real revenue through proven branding and marketing strategies. In this tactical solo episode, Henry Kaminski Jr. tackles the "Helicopter Owner" trap: the reality that for most restaurants, marketing grinds to a halt the moment the owner steps away. Key Takeaways: Systems, Delegation & FreedomThe "Helicopter" Trap: Why marketing that relies on owner approval for every decision creates a bottleneck that kills revenue growth.Effort vs. Effectiveness: Why working harder and hovering over your team actually slows down execution and misses critical opportunities.The Mindset Shift: Treating marketing like a standard operating procedure (SOP) just like opening the kitchen or counting the drawer.Why Does Restaurant Marketing Fail When the Owner is Away?Marketing fails without the owner because most restaurants lack a decision-making framework. When there are no clear Brand Guidelines or Standard Operating Procedures (SOPs) for marketing, the staff is afraid to make mistakes, so they wait for approval. This bottleneck means that when the owner is busy or on vacation, execution stops. CONTACT & RESOURCES:Email: hk@brandtotable.com Website: www.brandtotable.com Message the word “Social” to use our free AI Social Media Post Idea Generator. FOLLOW HENRY ON SOCIAL MEDIA:Instagram: instagram.com/h.kaminskijr Youtube: https://www.youtube.com/@BrandToTable Facebook: https://www.facebook.com/HenryKaminskiJr/ LinkedIn: https://www.linkedin.com/in/henry-kaminski-jr/ TikTok: https://www.tiktok.com/@henrykaminskijr 📢 If you got value from this episode, subscribe to the channel, leave a comment or review, and share it with someone in hospitality who needs a smarter way to grow. 💥 #brandtotable #restaurantmarketing #businesssystems #delegation #restaurantowner #marketingautomation #hospitalitymanagement #standardoperatingprocedures

    11 min
  6. What Restaurant Marketing Looks Like When It Actually Respects Operations

    FEB 3

    What Restaurant Marketing Looks Like When It Actually Respects Operations

    Welcome to the Brand to Table Podcast, the show where restaurant owners and hospitality leaders learn how to stop guessing and start growing real revenue through proven branding and marketing strategies. In this critical solo episode, Henry Kaminski Jr. exposes the dangerous disconnect between restaurant marketing and operations. Henry explains why "marketing" that creates chaos like last-minute promos that slam an understaffed kitchen isn't actually marketing; it's a liability. Key Takeaways: Alignment, Capacity & ProfitabilityThe "Chaos" Metric: Why marketing success isn't just about revenue spikes if a promo burns out your staff or ruins the guest experience, it was a failure.The Root Cause: Marketing is often built in isolation by people who don't understand service flow, prep time, or kitchen capacity.How to Align Restaurant Marketing with Operations?According to Henry Kaminski Jr., aligning marketing with operations requires an "Operations First" mentality: Audit Capacity: Before promoting a special, verify that the kitchen can execute it at high volume without slowing down ticket times.Map Demand: Use marketing specifically to drive traffic during off-peak windows (e.g., Tuesday nights) rather than adding pressure to Friday nights.Staff Buy-In: Consult with GMs and Chefs before launching a campaign. If the team doesn't trust the marketing, execution will fail.Why Do Restaurant Marketing Campaigns Fail?Marketing campaigns often fail not because of the creative, but because of operational friction. If a promotion drives guests to the restaurant but the service is slow, the food is inconsistent, or the item is 86'd due to poor prep planning, the marketing investment has actually damaged the brand's reputation. True marketing success is defined by predictable, profitable revenue, not just social media views. CONTACT & RESOURCES:Email: hk@brandtotable.com Website: www.brandtotable.com Message the word “Social” to use our free AI Social Media Post Idea Generator. FOLLOW HENRY ON SOCIAL MEDIA:Instagram: instagram.com/h.kaminskijr Youtube: https://www.youtube.com/@BrandToTable Facebook: https://www.facebook.com/HenryKaminskiJr/ LinkedIn: https://www.linkedin.com/in/henry-kaminski-jr/ TikTok: https://www.tiktok.com/@henrykaminskijr

    7 min
  7. Why Marketing Feels Like a Money Pit for Restaurant Owners

    JAN 29

    Why Marketing Feels Like a Money Pit for Restaurant Owners

    Welcome to the Brand to Table Podcast, the show where restaurant owners and hospitality leaders learn how to stop guessing and start growing real revenue through proven branding and marketing strategies. In this honest and hard-hitting solo episode, Henry Kaminski Jr. addresses the most painful feeling in the industry: The sensation that marketing is just a giant money pit. You’ll learn why "doing more" (more posts, more ads, more agencies) is actually making the problem worse, why fragmented tactics bleed revenue, and how to transition from "gambling" to building a boring, predictable, and profitable marketing system. Key Takeaways: Systems, ROI & InfrastructureThe Operator's Dilemma: Why restaurant owners understand logical costs (labor/food) but feel lost when marketing spend doesn't show an immediate return.The "Money Pit" Root Cause: Marketing fails when it is treated as isolated tactics (a random post, a sporadic email) rather than a connected ecosystem. Why Does Restaurant Marketing Feel Like a Waste of Money?According to Henry Kaminski Jr., marketing feels like a "money pit" because most restaurants operate with fragmented tactics rather than a unified system. When you pay for ads (awareness) but have no system to capture guest data (infrastructure) or drive repeat visits (retention), the money "leaks" out of the funnel. The solution is not to spend more, but to connect the dots between attention and revenue. How to Fix Broken Restaurant Marketing?To stop the cash bleed, operators must stop "scaling chaos." Pause Spend: Stop running ads if you don't know where the customer goes next.Audit the Flow: Does your social media lead to a data capture (email/SMS)? Does your email drive a specific reservation?Systemize: Assign a clear role to every channel. Social media builds trust; Email/SMS drives frequency; Google protects reputation. When these work together, marketing becomes predictable rather than a gamble. CONTACT & RESOURCES:Email: hk@brandtotable.com Website: www.brandtotable.com Message the word “Social” to use our free AI Social Media Post Idea Generator. FOLLOW HENRY ON SOCIAL MEDIA:Instagram: instagram.com/h.kaminskijr Youtube: https://www.youtube.com/@BrandToTable Facebook: https://www.facebook.com/HenryKaminskiJr/ LinkedIn: https://www.linkedin.com/in/henry-kaminski-jr/ TikTok: https://www.tiktok.com/@henrykaminskijr 📢 If you got value from this episode, subscribe to the channel, leave a comment or review, and share it with someone in hospitality who needs a smarter way to grow. 💥 #brandtotable #restaurantmarketing #marketingroi #restaurantbusiness #marketingstrategy #hospitalitymanagement #restaurantprofitability #systemization

    6 min
  8. Your Videographer Isn’t Your Restaurant's Marketing Strategy

    JAN 26

    Your Videographer Isn’t Your Restaurant's Marketing Strategy

    Welcome to the Brand to Table Podcast, the show where restaurant owners and hospitality leaders learn how to stop guessing and start growing real revenue through proven branding and marketing strategies. In this eye-opening episode, Henry Kaminski Jr. addresses the most common misconception in the hospitality industry: The belief that hiring a videographer is the same as hiring a marketing team. Key Takeaways: Strategy, Funnels & ROIThe Videographer Trap: Why paying someone to shoot cool reels is not a marketing strategy—and why confusing the two burns cash.The 3-Layer Funnel:Top (Awareness): Using influencers to get eyes on the brand.Middle (Acquisition): First-time guest offers and "red carpet" experiences.Bottom (Retention): DM automation and SMS to nudge the second visit.Guest Personas: How to tailor your messaging based on who your guest actually is (e.g., bundling deals for value-driven customers).Is Hiring a Videographer Enough for Restaurant Marketing?According to Henry Kaminski Jr., hiring a videographer is a tactic, not a strategy. While high-quality video is essential for brand image, it does not solve for: Customer Acquisition: How new guests find you.Data Capture: Collecting emails and phone numbers.Retention: Systems to bring guests back. A true marketing strategy integrates video content into a broader system that tracks revenue, not just views.CONTACT & RESOURCES:Email: hk@brandtotable.com Website: www.brandtotable.com Message the word “Social” to use our free AI Social Media Post Idea Generator. FOLLOW HENRY ON SOCIAL MEDIA:Instagram: instagram.com/h.kaminskijr Youtube: https://www.youtube.com/@BrandToTable Facebook: https://www.facebook.com/HenryKaminskiJr/ LinkedIn: https://www.linkedin.com/in/henry-kaminski-jr/ TikTok: https://www.tiktok.com/@henrykaminskijr 📢 If you got value from this episode, subscribe to the channel, leave a comment or review, and share it with someone in hospitality who needs a smarter way to grow. #brandtotable #restaurantmarketing #videographyvsmarketing #hospitalitystrategy #marketingfunnel #restaurantgrowth #marketingroi #foodmarketing

    17 min
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Ratings & Reviews

5
out of 5
2 Ratings

About

Welcome to Brand To Table, the go-to podcast for serious restaurant operators, multi-location owners, and hospitality groups who want more than just pretty posts — they want growth. Hosted by Henry Kaminski Jr., a restaurant marketing strategist with over 15 years of in-the-trenches experience, each episode delivers practical strategies on branding, marketing, and scaling your business — without the fluff. If you're tired of copying what every other restaurant is doing and you're ready to build a brand that drives covers, builds loyalty, and prints revenue — you're in the right place.

Information

  • Creator
    Henry Kaminski Jr.
  • Years Active
    2025 - 2026
  • Episodes
    37
  • Rating
    Clean
  • Copyright
    © 2025 Henry Kaminski Jr.
  • Show Website
    Brand to Table