Brand to Table

Henry Kaminski Jr.
  • 5.0 (1)
  • 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.

Episodes

  1. How to Make Your Restaurant Go Viral | The Chef's Blueprint

    6D AGO

    How to Make Your Restaurant Go Viral | The Chef's Blueprint

    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 of the Brand to Table Podcast, host Henry Kaminski Jr. sits down with the one and only Chef Carmine DiGiovanni, a hospitality veteran with over two decades of experience and the driving force behind the wildly successful NYC concept, Aunt Jake's. Carmine shares his journey from working alongside Michelin-starred giants like Daniel Boulud, Eric Ripert, and Mario Batali to becoming a chef and entrepreneur. He dives deep into the strategic secret behind Aunt Jake's decade-long success: the legendary, hands-on pasta-making class that went viral and remains a key revenue and branding driver. You’ll discover why creating an experience is more critical than ever in the ultra-competitive restaurant landscape—far beyond just food quality and service. Carmine unpacks the essential elements of the perfect dining Venn diagram (service, ambiance, and hospitality) and discusses the importance of experiential dining for the social media generation. Plus, we talk about the power of authenticity and approachability in a personal brand, the challenging landscape of social media marketing in 2025, and his philosophical approach to leadership, mentorship, and giving back through his work with No Kid Hungry. If you're a restaurant owner, chef, operator, or simply someone obsessed with food branding and hospitality marketing, this episode is your blueprint for creating concepts that don't just survive but go viral and build a lasting, profitable legacy. You'll Learn: The full story of how Aunt Jake's took a simple $20 idea (the pasta class) and transformed it into a core, viral experience and profit engine.Why an experiential approach—not just great food—is the ultimate competitive advantage in today's market.Chef Carmine’s take on what content works right now on social media and how to overcome the ever-changing algorithms.The difference between service and hospitality, and why connection is the key to true brand loyalty.Navigating a new market and maintaining brand language when opening a second or third location.A chef's most crucial advice for aspiring operators: Hospitality throughout your entire organization, including your staff.💡 If your restaurant feels stuck relying on old marketing tactics, struggling to stand out in a saturated market, or you're simply frustrated by the ever-changing social media algorithm, this episode delivers the blueprint for creating a memorable, authentic experience that goes viral and builds lasting loyalty. 📬 CONTACT + RESOURCES 📧 Email: hk@brandtotable.com 🌐 Website: www.brandtotable.com 📱 DM me "SOCIAL" on Instagram for a free AI content tool 📲 FOLLOW HENRY KAMINSKI JR. Instagram: @h.kaminskijr YouTube: @BrandToTable Facebook: facebook.com/henrykaminskijr TikTok: @henrykaminskijr LinkedIn: linkedin.com/in/henry-kaminski-jr 📢 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. 💥 After listening, what is the one experiential element you can add this week to t

    35 min
  2. Loss, Rebrand, and Pan Pizza - Scaling a Niche Restaurant Concept

    OCT 27

    Loss, Rebrand, and Pan Pizza - Scaling a Niche Restaurant Concept

    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 powerful episode, "Loss, Rebrand, and Pan Pizza: Scaling a Niche Restaurant Concept", we sit down with a successful restaurant operator, Peter Falzo, who shares the profound personal and professional journey behind their growing pizza brand.  This conversation goes beyond food, exploring how personal loss, a need for simplicity, and a strategic vision led to pivoting the business, building a premium pan pizza concept, and mastering digital community and influencer marketing to scale successfully.  Learn how to transform personal adversity into a powerful brand story that resonates with customers and drives sustainable restaurant growth. You'll Learn: Branding, Scaling, and Finding Clarity 1. The emotional roller coaster of starting and scaling a restaurant (from the deli idea to the Peter's years) and the clarity that comes from finding simplicity in a product like pizza. 2. How to strategically brand a niche product (like pan pizza) for a premium audience and establish brand consistency that supports scaling. 3. Mastering your digital community and effectively utilizing influencer marketing—understanding their true value, managing risks, and setting boundaries with macro- and micro-influencers. 4. The truth about the "Portnoy Spike" and why relying on short-term viral fame often fizzles without a solid brand foundation and internal systems. 5. Crucial advice on leadership, standards, and team culture as your business grows, including practical rebrand advice for operators. 6. Navigating the pace, pressure, and timing required for strategic restaurant expansion and adapting to current capital shifts in the hospitality industry. 💡 Whether you are a multi-location operator or pivoting a concept, this episode offers a roadmap for building a restaurant brand that thrives on authenticity, community, and strategic simplicity. 📬 CONTACT + RESOURCES 📧 Email: hk@brandtotable.com 🌐 Website: www.brandtotable.com 📱 DM me "SOCIAL" on Instagram for a free AI content tool 📲 FOLLOW HENRY KAMINSKI JR. Instagram: @h.kaminskijr YouTube: @BrandToTable Facebook: facebook.com/henrykaminskijr TikTok: @henrykaminskijr LinkedIn: linkedin.com/in/henry-kaminski-jr 📢 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. 💥 After listening, what is the single biggest change you need to make to your brand's story to drive more customers?

    47 min
  3. Fix Your Restaurant’s Marketing Funnel: 4 Steps to More Guests & Repeat Bookings

    OCT 13

    Fix Your Restaurant’s Marketing Funnel: 4 Steps to More Guests & Repeat Bookings

    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, titled “The Plumber's Guide to Full Tables: How to Unclog Your Marketing Funnel in 4 Steps,” host Henry Kaminski Jr. breaks down the restaurant marketing funnel into a simple, four-step framework. Tired of "spray and pray" tactics that waste time and money? Henry explains how to diagnose exactly where your guests are getting "clogged" in their journey from discovery to loyalty. Using the analogy of a plumber who knows precisely which pipe to fix, he provides a clear roadmap to increase covers, drive revenue, and build a loyal customer base that raves about your restaurant. You'll learn: Step 1: Awareness: How an obscure burger joint in Northern New Jersey (Burger and Butcher) uses influencer marketing to get mobbed with customers, and how a steakhouse is generating tons of reservations with a simple $12/day ad, achieving an incredible 28 cents per click. Step 2: Engagement: A behind-the-scenes strategy from a wine dinner that used Instagram Stories and a simple text message call-to-action to build a VIP list of over 100 people in less than 24 hours. Step 3: Conversion: The single biggest mistake restaurants make with their content and how to use a simple sequence of Instagram Stories—combining reviews, photos, and a trackable link sticker—to turn viewers into confirmed bookings. Step 4: Loyalty: Why "the money's in the list" and how to use email (Pizza One's can't-miss Friday special) and SMS marketing (Anthony Franco's "FOMO" offer) to drive repeat business on command. The critical element that ties it all together: Why the best marketing funnel will always fail if you don't master the two core principles of hospitality—anticipating needs and making guests feel special. How to perform a self-audit to identify your funnel's weakest link—whether it’s an awareness, conversion, or follow-up problem—and finally start fixing what's actually broken. 💡 Whether you have great food but no guests, lots of social media likes but few reservations, or first-time guests who never return, this episode provides the clarity you need to unclog your marketing and create a seamless system that consistently fills your tables. 📬 CONTACT + RESOURCES 📧 Email: hk@brandtotable.com 🌐 Website: www.brandtotable.com 📱 DM me "SOCIAL" on Instagram for a free AI content tool 📲 FOLLOW HENRY KAMINSKI JR. Instagram: @h.kaminskijr YouTube: @BrandToTable Facebook: facebook.com/henrykaminskijr TikTok: @henrykaminskijr LinkedIn: linkedin.com/in/henry-kaminski-jr 📢 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. 💥 After listening, which of the 4 funnel steps does your restaurant need to focus on most? Awareness, Engagement, Conversion, or Loyalty?

    17 min
  4. The Real Reason Your Restaurant Isn't Growing (Hint: It's Not the Food)

    OCT 6

    The Real Reason Your Restaurant Isn't Growing (Hint: It's Not the Food)

    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, titled "The Real Reason Your Restaurant Isn't Growing (Hint: It's Not the Food)" host Henry Kaminski Jr. dives into why up to 90% of your restaurant marketing is a complete waste of time and money. With over 16 years of experience, Henry shares the lack of strategy and planning is the true culprit behind stunted restaurant growth, not the food. He breaks down common, costly mistakes and provides actionable fixes, real-life examples, and the strategic mindset needed to drive real results. You'll learn: Why boosting posts on Facebook and Instagram is the fastest way to "burn $100 bills." The essential 80/20 rule—spending 80% of your time planning and 20% executing—to ensure your efforts resonate with guests. How to stop chasing fleeting social media trends and instead, lean into your restaurant's unique, enduring story to hook customers. A client example from Rail's Steakhouse that demonstrates the power of breaking down your brand's history into "micro-stories." The difference between "playing not to lose" (like sweating a $9 email address) and "playing to win" (scaling your systems as you grow). Why steep discounts cheapen your brand, and how to "surprise and delight" guests instead to create connection and value. How to execute conditional offers for a grand opening (like Vinnie's Pan Pizza's "Free Pizza for a Year" contest) to build a valuable customer list and create buzz. Why nobody cares about the aesthetic of your social media grid, but they do care if your brand resonates with their values and if they'll get a great experience. Why the focus should shift from lowering costs and generic dishes to creating unforgettable "experiences," like chef tables and cocktail classes. The importance of tracking your marketing efforts using customized links from platforms like OpenTable and SevenRooms to validate what's actually working. The ultimate truth: bad service will trump great marketing every single time, and why you must stay on top of the guest experience. How to utilize in-house marketing by implementing a communications plan (like a dedicated WhatsApp chat) to ensure your servers and bartenders are your biggest marketing amplifiers. 💡 Whether you're a busy owner, operator, or marketing director, this episode will help you stop wasting time, money, and energy on ineffective marketing and start implementing a smart, strategic system that generates real revenue. 📬 CONTACT + RESOURCES 📧 Email: hk@brandtotable.com 🌐 Website: www.brandtotable.com 📱 DM me "SOCIAL" on Instagram for a free AI content tool 📲 FOLLOW HENRY KAMINSKI JR. Instagram: @h.kaminskijr YouTube: @BrandToTable Facebook: facebook.com/henrykaminskijr TikTok: @henrykaminskijr LinkedIn: linkedin.com/in/henry-kaminski-jr 📢 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. 💥 What's the one thing you're going to change about your marketing after listening to this episode?

    35 min
  5. The Power of a Viral Billboard: Jamie Giovinazzo's Blueprint for Scaling to 8 Figures

    SEP 22

    The Power of a Viral Billboard: Jamie Giovinazzo's Blueprint for Scaling to 8 Figures

    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, "From $300 to 8 Figures," host Henry Kaminski Jr. sits down with Jamie Giovinazzo, the founder of Eat Clean Bro. Jamie shares his incredible journey of turning a $300 investment into an eight-figure meal prep empire. You'll hear about his passion for food, his "street cred" as a former bodybuilding enthusiast, and the crucial role that a chance encounter and a bold marketing move played in his success. You'll learn: Why the "dirtiest bankers, juice head cops, and meatheads" of New Jersey were his first and most loyal customers, long before social media was a thing.How his dad's simple but genius advice led to the now-iconic Eat Clean Bro name.The story behind the viral billboard campaign that made Eat Clean Bro a household name in the tri-state area and became a masterclass in guerrilla marketing.Why finding a mentor and listening to constructive criticism, even when it’s hard to hear, is essential for growth.The secret to building a loyal customer base by focusing on community and providing real value.Why the next evolution of the restaurant industry is about experience, not just the food.💡 Whether you're an aspiring entrepreneur, a business owner looking to scale, or just someone who appreciates a great success story, this episode is packed with raw, unfiltered wisdom that you won't find in a business school textbook. 📬 CONTACT + RESOURCES 📧 Email: hk@brandtotable.com  🌐 Website: www.brandtotable.com  📱 DM me "SOCIAL" on Instagram for a free AI content tool 📲 FOLLOW HENRY KAMINSKI JR. Instagram: @h.kaminskijr  YouTube: @BrandToTable  Facebook: facebook.com/henrykaminskijr  TikTok: @henrykaminskijr  LinkedIn: linkedin.com/in/henry-kaminski-jr 📢 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. 💥

    57 min
  6. Avoid These Restaurant Marketing Mistakes!

    SEP 8

    Avoid These Restaurant Marketing Mistakes!

    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, titled "Avoid These Restaurant Marketing Mistakes!" host Henry Kaminski Jr. dives into common marketing mistakes that are costing restaurants business. With 17 years of experience, Henry shares why a generic approach to offers and messaging leads to guest complaints, irrelevant communication, and wasted time and money. You'll hear why a strong offer is more important than ever and how you can apply the golden rule to your marketing. Henry shares powerful case studies from real restaurants to illustrate how taking ownership of your messaging can change your results and drive real business growth. What You’ll Learn: Why the golden rule—treating others as you'd want to be treated—is the key to a successful marketing strategy.How to create offers that are relevant to your guests, not just generic deals you think they want.Why sending more emails and texts doesn't equal more business, and how over-saturating your audience can be a "death sentence" for your lists.The importance of planning and prepping your marketing with the same dedication you use for nightly service.How to understand your audience better than they understand themselves by focusing on their psychographics, not just demographics.How to leverage platforms like SurveyMonkey, Instagram Polls, and your reservation system (OpenTable, SevenRooms) to get the information you need.The power of segmenting your lists to send targeted messages, such as a "lapsed guests" email that drives people back into your restaurant.Why you should spend 80% of your time planning and 20% executing your marketing efforts.How to use your two- and three-star reviews as a valuable tool to understand what your guests truly want.This isn't just theory; it's a practical, proven strategy to create relevant offers that connect with your audience and ultimately drives more revenue and reservations. 💡 If you're ready to stop wasting time and money on irrelevant marketing and start building a more effective strategy, this episode is for you. 🔗 CONNECT WITH HENRY KAMINSKI JR. 📧 Email: hk@brandtotable.com  🌐 Website: www.brandtotable.com  📱 DM the word "SOCIAL" to me on Instagram for a free AI content tool 📲 FOLLOW HENRY KAMINSKI JR. Instagram: @h.kaminskijr  YouTube: @BrandToTable  Facebook: facebook.com/henrykaminskijr  TikTok: @henrykaminskijr  LinkedIn: linkedin.com/in/henry-kaminski-jr 📢 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. 💥

    17 min
  7. Stop Posting Food Pictures: The Storytelling Strategy That Drives Reservations.

    AUG 25

    Stop Posting Food Pictures: The Storytelling Strategy That Drives Reservations.

    Host: Henry Kaminski Jr. | Brand to Table Podcast Welcome to Episode 4 of Brand to Table — the podcast for restaurant owners, operators, and hospitality professionals ready to grow their businesses with proven marketing strategy, not guesswork. In this episode, titled "Guests Forget Posts. They Remember Stories," host Henry Kaminski Jr. dives into the most overlooked element of a successful restaurant marketing strategy: your brand story. With 16 years of experience helping hundreds of restaurants with their branding and messaging, Henry explains why a feed full of food pictures is costing you business and how you can leverage storytelling to stand out from the competition. You'll hear why people don't just buy a slice of pizza; they buy the story behind it. Henry shares powerful case studies from real restaurants to illustrate how telling your story can create an emotional connection that turns a one-time visitor into a lifelong regular. What You’ll Learn: The three essential stories you should be telling on social media to build deeper connections with your guests.Why the owner's story is the heart of your brand and what inspired you to open your restaurant in the first place.The power of guest stories and how a simple screenshot of a five-star review can build instant trust.How to tell your brand's origin story, using a real-world example of a 22,000-square-foot restaurant built from a napkin sketch.Four tactical tips to start telling better stories today, including why you should show more people than plates in your content.The crucial importance of a strong hook and how to grab your audience’s attention in the first 10 seconds.Simple language tweaks that transform a generic post ("Our new pasta is here") into a compelling narrative ("A pasta dish passed down for 80 years").Common mistakes to avoid when storytelling, including making it about you instead of your guests.This isn't just theory; it's a practical, proven strategy to create feeling and connection with your audience, which ultimately drives revenue and reservations. 💡 If you're ready to stop blending in and start standing out, this episode is for you. 🔗 Connect with Henry Kaminski Jr. Email: hk@brandtotable.com  Website: www.brandtotable.com  Instagram: @h.kaminskijr  YouTube: @BrandToTable  Facebook: facebook.com/henrykaminskijr  TikTok: @henrykaminskijr  LinkedIn: linkedin.com/in/henry-kaminski-jr 📣 Want help with your restaurant’s marketing? DM the word “SOCIAL” to Henry on Instagram to receive a free AI content tool that will help you generate new ideas and strategies. ✅ Subscribe, share, and leave a review if this episode helped you rethink your marketing approach.

    23 min
  8. The 4 C's Strategy: Transform Your Restaurant Instagram into a Revenue Machine

    AUG 11

    The 4 C's Strategy: Transform Your Restaurant Instagram into a Revenue Machine

    Host: Henry Kaminski Jr. | Brand to Table Podcast Welcome to Episode 3 of Brand to Table — the podcast for restaurant owners, operators, and hospitality professionals who are ready to grow their businesses with real strategy (not guesswork). In this episode, titled "How to Win on Instagram Without Posting Every Day," host Henry Kaminski Jr. reveals a simple, actionable four-part framework to transform your restaurant's Instagram from a random feed of food pictures into a powerful revenue-generating engine. Henry, with over 16 years of experience in the restaurant and hospitality marketing space, cuts through the noise to show you what truly drives results in today's digital landscape. You’ll hear why posting daily is a myth and how a lack of a clear story and customer connection is costing you money. Henry also shares powerful case studies from a local Italian spot and a massive New Jersey steakhouse to illustrate the power of storytelling. What You’ll Learn: The "Four C's" for a successful Instagram strategy: Content, Consistency, Connection, and Conversion.Why people don't resonate with food photos; they resonate with feelings and people.The crucial importance of responding to comments and DMs to build genuine connection.How to design clear calls to action that guide users from your post to your reservation page.The dangers of copying other restaurants and how to create original content that sets you apart.An exclusive look at how behind-the-scenes content and brand storytelling can attract a more loyal clientele.How a simple AI tool can help you create a content strategy in minutes.This isn't just theory; it's practical, proven strategy from someone who's actively helping restaurants succeed. 💡 If you’re ready to stop guessing what to post and start attracting more paying guests, this episode is for you. 🔗 Connect with Henry Kaminski Jr. Email: hk@brandtotable.com Website: www.brandtotable.com Instagram: @h.kaminskijr YouTube: @BrandToTable Facebook: facebook.com/henrykaminskijr TikTok: @henrykaminskijr LinkedIn: linkedin.com/in/henry-kaminski-jr 📣 Want help with your restaurant’s marketing? DM the word “SOCIAL” to Henry on Instagram to receive a free AI content tool that will help you generate new ideas and strategies. ✅ Subscribe, share, and leave a review if this episode helped you rethink your marketing approach.

    20 min
  9. Why Your Instagram Ads Aren’t Converting (and How to Fix Them in 3 Steps)

    JUL 28

    Why Your Instagram Ads Aren’t Converting (and How to Fix Them in 3 Steps)

    Host: Henry Kaminski Jr. | Brand to Table Podcast Welcome to Episode 2 of Brand to Table — the podcast for restaurant owners, operators, and hospitality professionals who are ready to grow their businesses with real strategy (not guesswork). In this episode, titled "Why Your Instagram Ads Aren't Converting (and How to Fix Them)," host Henry Kaminski Jr. reveals the critical mistakes most restaurants make with their Instagram advertising and provides a simple, actionable three-step framework to turn wasted ad spend into actual covers and reservations. Henry, with over 16 years of experience in the restaurant and hospitality marketing space, cuts through the noise to show you what truly drives results in today's digital landscape. You’ll hear why merely "boosting posts" leads to burnout and how a lack of a clear offer and seamless customer journey is costing you money. Henry also unveils an innovative AI-powered "wine concierge" case study that transformed engagement into booked tables for a fine dining client. What You’ll Learn: Why most restaurant Instagram ads fail to generate actual bookings.The crucial importance of a strong hook and clear offer in your ads.How to design a seamless customer funnel that guides users from ad click to reservation.The power of retargeting to reconnect with interested prospects.An exclusive look at how AI technology can create unique, engaging experiences that drive reservations.Why focusing on vanity metrics is a waste of time and money.This isn't just theory; it's practical, proven strategy from someone who's actively helping restaurants succeed. 💡 If you’re ready to stop burning money on ineffective ads and start attracting more paying guests, this episode is for you. 🔗 Connect with Henry Kaminski Jr. Email: hk@brandtotable.com Website: www.brandtotable.com Instagram: @h.kaminskijr YouTube: @BrandToTable Facebook: facebook.com/henrykaminskijr TikTok: @henrykaminskijr LinkedIn: linkedin.com/in/henry-kaminski-jr 📣 Want help with your restaurant’s branding? DM the word “AUDIT” to Henry on Instagram to receive a free AI-powered brand review tailored for restaurants. ✅ Subscribe, share, and leave a review if this episode helped you rethink your marketing approach.

    18 min
  10. Why Most Restaurant Marketing Fails (And What to Do Instead)

    JUL 16

    Why Most Restaurant Marketing Fails (And What to Do Instead)

    Host: Henry Kaminski Jr. | Brand to Table Podcast Welcome to the very first episode of Brand to Table — the podcast for restaurant owners, operators, and hospitality professionals who are ready to grow their businesses with real strategy (not guesswork). In this kickoff episode, host Henry Kaminski Jr. reveals why most restaurant marketing falls flat — and what to do instead if you want real results. From food pics and fake metrics to copycat branding and endless discounting, Henry breaks down the traps that are keeping restaurants stuck — and shares a smarter, more strategic way to win in today's crowded market. You’ll also hear the backstory of how Henry went from designing club flyers in New Jersey to working with brands like ClickFunnels, helping celebrity chef Fabio Viviani build a hospitality empire, and now launching Brand to Table to help restaurant brands nationwide level up their voice, visibility, and revenue. What You’ll Learn: Why most social media marketing doesn’t drive actual salesHow copying competitors kills your brand identityThe secret behind a $450K influencer campaign that workedThe biggest mindset shift restaurateurs need to growHow to build a strategy-first marketing approach that scalesThis isn’t fluff. It’s restaurant branding with backbone — created by someone who’s done the work in the trenches. 💡 If you’re ready to stop guessing and start growing with proven brand strategy, this show is for you. 🔗 Connect with Henry Kaminski Jr. Email: hk@brandtotable.com Website: www.brandtotable.com Instagram: @h.kaminskijr YouTube: @BrandToTable Facebook: facebook.com/henrykaminskijr TikTok: @henrykaminskijr LinkedIn: linkedin.com/in/henry-kaminski-jr 📣 Want help with your restaurant’s branding? DM the word “audit” to Henry on Instagram to receive a free AI-powered brand review tailored for restaurants. ✅ Subscribe, share, and leave a review if this episode helped you rethink your marketing approach.

    29 min
  • 10 Episodes

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
    2K
  • Episodes
    10
  • Rating
    Explicit
  • Copyright
    © 2025 Brand to Table
  • Show Website
    Brand to Table

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