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. Why SMS is the Revenue Engine Your Restaurant Needs in 2026

    6D AGO

    Why SMS is the Revenue Engine Your Restaurant Needs in 2026

    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 sits down with Shane Murphy, founder of Boostly, to reveal why SMS marketing is the single most effective revenue driver for restaurants heading into a competitive 2026. Shane explains the staggering 98% open rate of text messages and why over 90% of them are read within three minutes, speed and engagement that email and direct mail simply can't match. What You'll Learn: SMS Strategy, Data, and Revenue GrowthThe SMS Advantage: Why text marketing beats email and mailers with a 98% open rate and near-instant engagement.The "Gold Mine" of Data: How to pull disparate customer data from your POS, online ordering, and loyalty programs to build a powerful, owned audience.Case Study: How Hickory Station Pizza used SMS to achieve a record-breaking Friday night (running out of dough!) and sustained 25% year-over-year growth.Retention vs. Acquisition: Why marketing to existing customers is the most profitable strategy, with SMS club members visiting 2.5x more often.Offer Strategy: How to craft the perfect text blast to fill seats tomorrow (hint: make it widely applicable and use a minimum spend threshold to protect margins). Shane's Insight: "Marketing isn't going to save a business. It's going to accelerate a business. If you have good operations, it accelerates positively. If you don't, it accelerates your demise." 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 #marketingfunnel #restaurantbookings #guestloyalty #hospitalitymarketing #socialmediastrategy #emailmarketing #smsmarketing After listening, what is the one uncomfortable element of your business (like social media or leadership) that you need to address to achieve your next level of growth?

    29 min
  2. Building a 'Live Fire' Experiential Brand from Scratch

    12/22/2025

    Building a 'Live Fire' Experiential Brand from Scratch

    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 sits down with Alexandra Donnadio (aka Zandge), the owner of Iron and Oak Catering and a fierce competitor on Fox’s Next Level Chef. Henry first met Alex when she saved him with a plate of bacon at a food festival, but he stayed for her incredible business model: Live Fire Experiences. What You'll Learn: Experiential Dining, Authenticity, and DifferentiationThe Pivot: How Alex turned cooking from a stress-relief escape into a career that took her to Ireland for Next Level Chef and competitions in Macau, China.Brand Differentiation: How Iron and Oak breaks the mold by offering "Live Fire" experiences—dismantling whole hogs and grilling tomahawks in front of guests.Marketing Psychology: The strategy of using familiar "gateway" foods (like charcuterie) to make guests comfortable before introducing them to primal open-fire cooking.The Follower Myth: Why restaurant owners need to look past vanity metrics and hire talent based on their resume and work ethic, not just their Instagram count.Social Media Authenticity: How Alex grew her brand by stopping the "perfect chef" act and showing the behind-the-scenes chaos, including digging her own patio.The Future of Events: Why 2026 will see a massive shift away from stuffy venues toward experiential backyard weddings and pop-up collaborations.Ego vs. Growth: The importance of admitting what you don't know and collaborating with others instead of viewing them as competition. 💡 Alex's Insight: "I want you to have an experience when you're eating... you're watching an entire hog and engraved tomahawks being cooked in a very primal way, but you're elevating it." 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 #marketingfunnel #restaurantbookings #guestloyalty #hospitalitymarketing #socialmediastrategy #emailmarketing #smsmarketing After listening, what is the one uncomfortable element of your business (like social media or leadership) that you need to address to achieve your next level of growth?

    34 min
  3. Why Service Outweighs Food: Strategies for Filling Seats in 2026

    12/18/2025

    Why Service Outweighs Food: Strategies for Filling Seats in 2026

    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 sits down with Chef Ryan DePersio of Battello and Ember & Eagle. He shares the critical lessons learned from mentors like Jean-Georges Vongerichten and how he built a kitchen culture where loyalty and respect replace fear. What You'll Learn: Leadership, Hiring, and GrowthThe Leadership Pivot: How Ryan went from a "yelling chef" to a leader who picks up a broom, cleans toilets to set the standard, and prioritizes respect over fear.Hiring for Culture: Why standard interview questions don't work and how to find true passion by asking candidates about their favorite cookbooks and home-cooked meals.The Resume Myth: Why checking a candidate's social media is often more valuable than their resume for spotting true personality and work ethic.Staff Retention Secrets: How paying overtime and treating staff like family (including taking them on trips to Park City and California) creates a team that stays for over a decade.Marketing Evolution: Moving from the era of New York Times reviews to the power of content creators and authentic video storytelling to reach a younger demographic.Service as a Differentiator: Why great service trumps great food every time, and the "flirting" mindset Ryan teaches his staff to charm every guest.Expansion Strategy: How to scale to multiple massive locations (like the 40,000 sq ft Ember & Eagle) by replacing yourself with chefs who are as good or better than you. Chef Ryan's Advice: "You can't be perfect in your career unless you are perfect in your job you're doing now... Great service trumps food. If food is just very good but the service is awesome, you have the golden ticket." 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 #marketingfunnel #restaurantbookings #guestloyalty #hospitalitymarketing #socialmediastrategy #emailmarketing #smsmarketing After listening, what is the one uncomfortable element of your business (like social media or leadership) that you need to address to achieve your next level of growth?

    42 min
  4. No Shortcuts: How Consistency Built a 10-Year Restaurant Legacy

    12/15/2025

    No Shortcuts: How Consistency Built a 10-Year Restaurant Legacy

    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 sits down with Chef Frank Falivene of Rails Steakhouse, a fine dining staple that has thrived for over a decade. Frank shares the "Yankee Stadium" mindset that got him the job on day one and the relentless discipline required to keep a kitchen performing at a championship level for 11 years. What You'll Learn: Kitchen Culture, Consistency, and StandardsThe Yankee Stadium Mindset: How treating your restaurant like a championship venue sets the tone for every employee from day one.Inflation vs. Quality: How to navigate rising food costs (like olive oil tariffs) by leveraging purveyor relationships rather than cutting corners or serving inferior products.Staff Retention: The secret to keeping a team for a decade? Treating them like family, leading by example, and never saying "no" to their personal needs.The "Promotion" Strategy: Why you should avoid cheap discounts that devalue your brand and instead focus on value-driven promotions (like the massive BBQ takeout success during COVID).Attention to Detail: How Frank uses reservation data to surprise guests (and how he met Henry and Sal Licata through this exact method).Personal Discipline: Why taking care of yourself (gym, yoga, mindset) is the only way to survive the physical and mental toll of the hospitality industry.The Owner Relationship: How trust between the chef and ownership allows for creativity, including the construction of Rails' famous Wine Cave. Chef Frank's Advice: "Consistency will drive your business. Don't look for the shortcuts... Your customers will notice. It's about consistency, focus, and discipline." 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 #marketingfunnel #restaurantbookings #guestloyalty #hospitalitymarketing #socialmediastrategy #emailmarketing #smsmarketing After listening, what is the one uncomfortable element of your business (like social media or leadership) that you need to address to achieve your next level of growth?

    36 min
  5. Doing Less, Better: 3 London Hospitality Hacks to Steal Now

    12/11/2025

    Doing Less, Better: 3 London Hospitality Hacks to Steal Now

    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. Fresh off a trip to London, Henry debunks the myth that British food sucks and shares powerful hospitality takeaways that every restaurant owner can steal immediately. From the orchestrated perfection of high tea at The Langham to a surprisingly honest waiter at Carlotta who advised against a dish, this episode is packed with actionable insights on service standards. What You'll Learn: Global Hospitality Trends & Service StandardsThe High Tea Lesson: How The Langham uses systemized timing and "surprise and delight" moments (like a giant teddy bear) to create an unforgettable family experience without overcomplicating it.Lighting Matters: Why dim lighting is a marketing killer, if guests can't take good photos of your food, they won't share it on social media.The Power of Honesty: A waiter at Carlotta advised against a flavorless dish. Learn why this level of honesty builds massive trust and guest loyalty.The 10-Second Checkout: How the Sunday App (QR code payment) revolutionized the end-of-meal experience, allowing for split bills and instant Google Reviews without the awkward wait.Social Media Strategy: Why one hospitality group uses a single Instagram account for multiple restaurants, and how their DM responsiveness sets the standard for guest engagement.The "Underwhelmed" Trap: A warning from a disappointing boat dining experience, ensure your social media matches reality so guests don't feel let down upon arrival.The 2026 Strategy: The biggest London takeaway? Stop trying to do everything. Pick three things and execute them with absolute perfection. Henry's Insight: "They didn't try to do all these different things. They did one, two, maybe three things, but they did them with perfection." 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 #restaurantbookings #guestloyalty #hospitalitymarketing #socialmediastrategy #emailmarketing #smsmarketing After listening, what is the one uncomfortable element of your business (like social media or leadership) that you need to address to achieve your next level of growth?

    13 min
  6. Stop Copying Trends: How to Make Your Restaurant Go Viral

    12/08/2025

    Stop Copying Trends: How to Make Your Restaurant Go Viral

    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 sits down with Olivia DeMattio, known to thousands as "That Food Chick." Olivia shares her journey from car sales to becoming a top food influencer, and she doesn't hold back on what restaurants are doing wrong. What You'll Learn: Originality, Viral Tactics, and Content SecretsThe Copycat Trap: Why chasing trends like neon signs and moss walls actually hurts your brand, and why original storytelling is the only way to stand out.The "Hidden Gem" Strategy: How Olivia’s viral Newton, NJ series proved that highlighting lesser-known towns and multiple spots in one video drives massive engagement.Reviving Old Content: The "set it and forget it" myth busted—learn how reposting videos from a year ago can go viral all over again with a new audience.The "Wing It" Approach: Why over-planning your content shoot can backfire, and the value of capturing authentic, on-the-fly moments.Influencer Outreach 101: How to avoid looking like a spam bot when DMing creators (personalization is key!). Viral-Ready Logistics: The two physical things every restaurant needs to fix immediately to get better content: Lighting and Plateware (Matte Black = Shiny White). Olivia’s Insight: "If you’re looking for great content... white shiny porcelain plates reflect the lights on the ceiling. Black plates and dark colored backgrounds photograph the best." 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 #marketingfunnel #restaurantbookings #guestloyalty #hospitalitymarketing #socialmediastrategy #emailmarketing #smsmarketing After listening, what is the one uncomfortable element of your business (like social media or leadership) that you need to address to achieve your next level of growth?

    22 min
  7. Making Your Menu Instagrammable: Storytelling Secrets from The Hungry Social Worker

    12/04/2025

    Making Your Menu Instagrammable: Storytelling Secrets from The Hungry Social Worker

    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 sits down with Lauren Spiechowski, also known as "The Hungry Social Worker." By day, Lauren navigates the high-stress environment of hospital social work; by night, she is a top-tier food influencer connecting people through the universal language of food. Lauren shares her unique journey of balancing two demanding worlds and how her professional background in empathy and listening makes her a better storyteller for chefs and restaurateurs. She breaks down exactly what makes a dish "Instagrammable" (it's not always fancy!), the power of highlighting nostalgic local spots, and why clear communication is the non-negotiable key to a successful influencer partnership. What You'll Learn: Storytelling, Authenticity, and Partnerships The Origin Story: How a hospital nickname turned into a thriving foodie brand that balances the stress of social work.The Connection Skill: How the interpersonal skills of a social worker (listening, empathy) help uncover the deep, authentic stories behind family-run restaurants.Creating the "Wow" Factor: Why presentation and simple touches (like a cheese pull or a beautiful cocktail) stop the scroll—and why you don't need to reinvent the wheel to do it.Nostalgia Marketing: The immense power of highlighting classic, old-school establishments (like White Manna) and honoring their legacy through modern content. Lauren’s Insight: "Food is something you can connect with everyone... it's a stress reliever for me, honestly. I love hearing the background of it all." CONTACT & RESOURCES:Email: hk@brandtotable.comWebsite: www.brandtotable.comMessage 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 #marketingfunnel #restaurantbookings #guestloyalty #hospitalitymarketing #socialmediastrategy #emailmarketing #smsmarketing After listening, what is the one uncomfortable element of your business (like social media or leadership) that you need to address to achieve your next level of growth?

    18 min
  8. The Truth About Going Viral: Why Strategy Beats Luck in Hospitality Marketing

    12/01/2025

    The Truth About Going Viral: Why Strategy Beats Luck in Hospitality Marketing

    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.1 In this episode, Henry sits down with Ross Reed, better known as the "Buffalo Chicken Pizza Guy," to dissect the reality of viral marketing. Ross brings a unique perspective as a creator who values high-level production quality and storytelling, inspired by the late Anthony Bourdain. While every operator dreams of that one video blowing up their reservations, Ross explains that while a grainy video might go viral by pure luck, true restaurant growth comes from high-quality, engaging content and a willingness to elevate the menu beyond the basics. What You'll Learn: Content Quality, Collabs, and ROILuck vs. Skill: The difference between hitting the algorithm lottery and building a consistent, high-quality social media presence that drives revenue.The "Portnoy Effect" Strategy: The hype isn't forever. Learn how to handle the influx of traffic after a major review and use it to launch strategic collaborations to keep the momentum going.Marketing Mindset: Why you need to stop viewing marketing as a "cost" and start seeing it as an investment. (As Ross says, you don't buy a Lamborghini just to leave it in the garage).Vetting Creators: How to distinguish between influencers sending AI-generated scripts and those who genuinely want to build a human relationship with your brand.The Engagement Truth: Why an influencer with 14k loyal followers often generates more ROI than one with 50k ghost followers.Budgeting for Growth: The reality of "Pay to Play"—why every restaurant needs a dedicated monthly influencer budget to maintain consistency.Ross’s Advice: "If you’re just authentic, that is gonna be the key factor going forward... But you gotta pay to play. Have an influencer budget every month." 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 #restaurantbookings #hospitalitymarketing #socialmediastrategy After listening, what is the one uncomfortable element of your business (like social media or leadership) that you need to address to achieve your next level of growth?

    29 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
    2K
  • Episodes
    24
  • Rating
    Clean
  • Copyright
    © 2025 Henry Kaminski Jr.
  • Show Website
    Brand to Table