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.
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Données mises à jour le 03/10/2026
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Before You Spend More on Restaurant Marketing, Fix This First
Saison 1 · Épisode 81
lundi 28 septembre 2026 • Durée 17:16
Every restaurant owner has heard the pitch.
You need more social media. You need Google Ads. You need influencers. You need email marketing. You need loyalty. You need AI.
The problem is that any of those tactics could work, but only if they’re solving the right problem.
In Episode 81 of the Brand To Table podcast, Henry Kaminski Jr. explains a different way to think about restaurant marketing.
Instead of immediately asking which marketing tactic to use next, start by figuring out where customers are falling out of the journey.
Henry breaks those problems into four categories:
Discovery
Can people actively searching for a restaurant like yours easily find you?
This is where Google visibility, your website, reviews, restaurant information, photography, and your Google Business Profile become important.
Decision
People know your restaurant exists, but are they choosing you?
If your content looks exactly like every restaurant around you, producing more of the same content probably won’t solve the problem. Your marketing needs to communicate what makes the experience worth choosing.
Conversion
Someone is interested, but how difficult are you making the next step?
Whether they want to make a reservation, buy event tickets, order online, or inquire about catering, unnecessary friction creates opportunities for customers to get distracted and disappear.
Retention
Your restaurant gets customers through the door, but what happens after they leave?
Email, SMS, loyalty programs, and your customer database give restaurants an opportunity to continue the relationship with people who already know and have experienced the business.
Henry also discusses why restaurant groups shouldn’t automatically run identical marketing strategies across every location. Different markets, competitors, customer behaviors, and traffic patterns can create completely different problems from one restaurant to another.
The episode finishes with a simple exercise.
Choose one restaurant location and rate its discovery, decision, conversion, and retention from one to five.
Start investigating whichever category receives the lowest score.
📢 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. 💥
How to Get More Restaurant Customers Without Discounts
Saison 1 · Épisode 80
lundi 21 septembre 2026 • Durée 13:20
What if the reason your restaurant isn't getting more customers has nothing to do with your food, your service, or your prices?
Many restaurant owners respond to slower business by launching another promotion, offering a discount, or spending more money on advertising.
But sometimes the real problem is much simpler: customers are interested in your restaurant, but something is preventing them from taking the next step.
In this episode of the Brand To Table Podcast, Henry Kaminski Jr. explores the often overlooked obstacles that prevent potential guests from becoming paying customers.
From outdated Google listings and confusing social media profiles to unanswered customer questions and complicated reservation processes, Henry explains how restaurants can unintentionally create friction throughout the customer journey.
He also explores why clarity, trust, and convenience play such important roles in helping customers choose where to dine.
The Three-Minute Restaurant Marketing Audit
One of the most actionable takeaways from this episode is a simple audit that restaurant owners can perform themselves.
Using a private browser, search for your restaurant as if you're a first-time customer and answer five questions:
Can I easily find the correct restaurant and location?
Can I understand the concept and dining experience within 10 seconds?
Can I find the current menu, operating hours, and pricing?
Do the reviews, photos, and online interactions make me trust this restaurant?
Can I make a reservation, call, get directions, or order without unnecessary frustration?
How To Get Your Restaurant Recommended by ChatGPT
Saison 1 · Épisode 79
lundi 14 septembre 2026 • Durée 15:46
How are people going to discover restaurants as AI search becomes a bigger part of everyday life?
That is the question restaurant owners need to start paying attention to.
In Episode 79 of the Brand To Table Podcast, Henry Kaminski Jr. explores how platforms like ChatGPT are changing restaurant discovery and what operators can do to make their restaurants easier to understand and recommend.
The answer is not stuffing keywords onto a website or chasing the latest AI marketing hack.
It starts with clarity.
What kind of restaurant are you?
Where are you located?
What food are you known for?
What kind of experience do you provide?
Are you good for date nights, birthday dinners, outdoor dining, Sunday football, brunch, private groups, cocktails, or another specific occasion?
And is that information consistently reinforced across your website, social media, Google presence, emails, reviews, menus, and reservation platforms?
Henry breaks down Answer Engine Optimization for restaurants in simple terms and explains why useful content built around real customer questions can become increasingly valuable.
He also discusses the importance of detailed reviews, accurate restaurant information, clear website content, and why restaurant discovery through AI could eventually move customers closer to making an actual reservation.
The big takeaway is simple.
The Restaurant Social Media Strategy That Gets People In The Door
Saison 1 · Épisode 78
lundi 7 septembre 2026 • Durée 19:08
Restaurant social media has never been more crowded.
Scroll through Instagram and you’ll see burgers, steaks, cocktails, pizza, sushi, cheese pulls, and professionally shot food everywhere.
The problem is that eventually it all starts looking the same.
In Episode 78 of the Brand To Table Podcast, Henry Kaminski Jr. explains why restaurant storytelling can be one of the strongest ways to differentiate your restaurant and make your marketing more meaningful.
Storytelling doesn’t require expensive cinematic productions or complicated scripts. It simply means giving people a reason to care about what they’re seeing.
Instead of only showing a cocktail, show the friends laughing around the table. Instead of simply posting Tuesday night specials, explain why somebody should leave their couch and come experience Tuesday night at your restaurant.
Henry discusses why restaurant content strategy should begin with business objectives. Restaurants should first identify what they need to accomplish, whether that means increasing traffic on slower nights, promoting brunch, driving private parties, attracting football crowds, building an email list, or creating awareness around a location.
The episode also explores one of the biggest missed opportunities in restaurant marketing: people.
Your chef, bartender, servers, owners, regular customers, community, and restaurant history are things larger competitors cannot simply copy. Showing those people consistently creates familiarity and helps potential customers connect with the restaurant before ever walking through the door.
For New Jersey restaurants especially, competition extends far beyond restaurants serving the same cuisine. Customers are choosing between Italian, sushi, steakhouses, sports bars, delivery, or staying home altogether.
Stop Letting ChatGPT Ruin Your Restaurant Marketing
Saison 1 · Épisode 77
lundi 31 août 2026 • Durée 16:52
AI is everywhere in restaurant marketing right now. New tools promise better captions, graphics, customer communication, analysis, and content creation almost every week.
But there is a major difference between using AI to improve your marketing and handing your entire marketing operation over to a robot.
In Episode 77 of the Brand To Table Podcast, Henry Kaminski Jr. explains how restaurants can use AI with more purpose.
The process starts before opening ChatGPT or another AI platform. Restaurant owners first need to identify what the business actually needs. Maybe Tuesday nights are slow. Maybe Sunday brunch needs more reservations. Maybe catering needs more awareness. Maybe an email database has gone untouched for months.
Once the problem is clear, AI can become extremely valuable.
Henry explains how providing detailed information about your concept, customers, location, offers, brand voice, personality, and goals dramatically improves AI output. He also shares why restaurants should think of AI like onboarding a new employee. The more context it understands about the brand, the better it can support the team.
The episode also explores one of the most overlooked uses of AI: thinking.
Instead of simply asking AI to write another Taco Tuesday caption, restaurants can use it to examine why Taco Tuesday may be losing momentum, explore new positioning, identify different audience angles, and rethink how the promotion creates value.
AI is also incredibly effective at repetitive marketing work. A single authentic chef video can potentially become an Instagram caption, Facebook post, YouTube Short title, email, SMS message, or website content. The original personality and idea still come from the restaurant. AI simply helps the team get more value from it.
Why Most Restaurant Social Media Isn’t Driving More Business
Saison 1 · Épisode 76
lundi 24 août 2026 • Durée 12:53
Restaurant owners are constantly told they need to post more content.
More Reels. More photos. More videos. More posts.
But what if the problem isn’t how much content you're creating?
What if the problem is that the content isn't connected to what the restaurant actually needs?
In Episode 76 of the Brand To Table Podcast, Henry Kaminski Jr. explains why restaurant marketing should begin with the business problem first and the content second.
Instead of asking what you should post today, look at the restaurant. Which nights are slow? Which dayparts need more traffic? What promotions are coming up? What events need attention? Are you trying to increase brunch reservations, online orders, catering inquiries, loyalty signups, or foot traffic?
Those priorities should determine the content you create.
Henry also explains why successful restaurant content needs to sell more than food. Customers are going out for date night, happy hour, birthdays, sporting events, family dinners, and time with friends. Great restaurant marketing helps people imagine themselves having that experience before they ever walk through the door.
The episode also covers planning video shoots around actual campaigns, building content libraries that can last for weeks or months, developing different strategies for different restaurant locations, and connecting social media with Meta ads, email, SMS, and automation.
Most importantly, Henry explains why restaurant owners need to stop measuring success based solely on views and engagement.
If the goal is a busier Tuesday, measure Tuesday.
Stop Wasting Money on Restaurant Video Shoots: How to Get More Content + ROI
Saison 1 · Épisode 75
jeudi 13 août 2026 • Durée 15:09
Restaurant photo and video shoots can be a major investment. But too many restaurants spend the money, block out the time, bring in a production team, and walk away with only a handful of usable pieces of content.
In Episode 75 of the Brand To Table Podcast, Henry Kaminski Jr. explains how restaurant owners and operators can make their content shoots work much harder.
It starts by changing the question.
Instead of asking, “What should we shoot?” Henry recommends starting with, “What business problem are we trying to solve?”
Maybe Tuesday nights need more traffic. Maybe the restaurant just launched brunch. Maybe nobody knows about the private event space. Maybe catering needs more attention. Maybe lunch business needs a boost.
Once the goal is clear, the restaurant can create content intentionally around that opportunity.
Henry also explains how preparation impacts the return on the shoot. The dishes should be selected in advance. The kitchen needs to know what is being prepared. Employees appearing on camera should know what is happening. The restaurant itself should be camera ready.
The episode also tackles one of the biggest mistakes restaurants make with social media content: showing nothing but food.
Food matters, but people connect with people. Your chef, bartender, manager, servers, owners, regular customers, and restaurant atmosphere are all part of the brand.
Henry explains why restaurants should capture the experience customers are actually buying, whether that is date night, Sunday brunch, happy hour, family dinner, or a private celebration.
Restaurant Marketing Budget: Where Should You Actually Spend Your Money?
Saison 1 · Épisode 74
mardi 11 août 2026 • Durée 20:46
Restaurant owners have more ways than ever to spend their marketing budgets.
But deciding what marketing tactic to use should not be the first question.
The first question should be:
What part of the business actually needs help?
In Episode 74 of the Brand To Table Podcast, Henry Kaminski Jr. explains why restaurant marketing strategy needs to begin with the business opportunity.
Maybe the restaurant has a private event space that the local market barely knows exists.
Once the opportunity has been identified, the marketing campaign can be built backward from a specific business goal.
Instead of vague goals like increasing awareness or engagement, Henry discusses measurable objectives such as generating additional covers, increasing online orders, selling event tickets, driving brunch reservations, and generating private event leads.
The episode also explores one of the biggest mistakes restaurants make: confusing marketing activity with marketing results.
A beautiful Instagram feed, consistent posting schedule, or high view count doesn't automatically mean the marketing is working. What matters is whether those activities helped accomplish the business objective behind the campaign.
What It Really Takes to Survive the Restaurant Business - Vinny Leone - Norte 175
Saison 1 · Épisode 73
vendredi 7 août 2026 • Durée 01:03:54
Running a restaurant is about a lot more than food.
It is people. Systems. Labor. Leadership. Marketing. Guest experience. Problem solving. And sometimes, simply figuring out how to survive the next unexpected challenge.
In Episode 73 of the Brand To Table Podcast, Henry Kaminski Jr. talks with Vinny Leone, owner of Norte 175 in Wharton, New Jersey.
Vinny shares how his restaurant career started at 17 years old and how working inside demanding, high volume restaurants taught him the fundamentals of hospitality.
They discuss what separates good service from making a guest genuinely feel taken care of, why every detail matters from the cleanliness of the front door to the volume of the music, and why restaurant owners need to constantly experience their businesses through the eyes of the customer.
The conversation then moves into operations.
Vinny discusses labor management, food quality, vendor relationships, front of house challenges, staff development, leadership, and why owners cannot afford to cut corners that negatively impact the guest experience.
Henry and Vinny also dig into restaurant marketing.
Vinny explains why word of mouth has been so valuable for Norte 175, how he uses Facebook and Meta advertising, how he has surveyed customers to determine which marketing channels actually work, and what he has learned from working with restaurant influencers.
He also shares a revealing example of distributing 5,000 promotional flyers and only receiving roughly 120 back, reinforcing the importance of testing marketing instead of assuming something works.
One of the most powerful parts of the conversation comes when Vinny discusses adversity.
Your Restaurant Doesn’t Need More Posts. It Needs a Revenue Strategy.
Saison 1 · Épisode 72
lundi 3 août 2026 • Durée 18:17
Restaurant owners often begin their marketing conversations by asking how many posts, Reels, or Stories need to go out that week. But posting is a tactic. It is not the strategy.
In this solo episode of the Brand To Table Podcast, Henry Kaminski Jr. explains why every restaurant marketing campaign should begin with a specific business result. That goal might be adding brunch covers, increasing weekday lunch traffic, selling event tickets, generating private event inquiries, introducing a new location, or encouraging guests to return.
Henry walks through how restaurants can build campaigns backward from those goals. Instead of publishing one brunch graphic and hoping people make reservations, restaurants should identify how many additional covers they need, which time slots are difficult to fill, who the ideal guest is, and what would make that person choose their restaurant.
The episode also explores how restaurants can improve lunch marketing by addressing awareness, speed, convenience, value, menu pricing, and local business partnerships. For restaurant events, Henry explains why the campaign should be designed around the number of seats that need to be sold rather than the number of posts that need to be created.
Repeat visits are another major focus. Email, text messaging, loyalty programs, bounce-back cards, push notifications, interior screens, weekly-special promotions, and personal hospitality can all give first-time guests a reason to return.
Henry also shares how to market a new restaurant before opening day, how to give every piece of content a specific job, and how to build a private event campaign that answers the questions prospective customers are already asking.
Before approving another restaurant post, ask one question: What is this supposed to do for the business?
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That hesitation may reveal the exact obstacle preventing someone from becoming your next customer.
If you're a restaurant owner, operator, chef, or hospitality marketer looking to improve customer acquisition without constantly cutting into your margins, this episode offers a practical approach to strengthening your restaurant marketing strategy.
The takeaway: Before investing in another campaign or offering another discount, make it easier for people who already want to visit your restaurant to become paying customers.
📢 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. 💥
Do not ask how to trick ChatGPT into recommending your restaurant.
Ask whether there is enough clear, consistent information online for ChatGPT to confidently understand exactly what your restaurant does best.
📢 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. 💥
That makes the real marketing question:
Why your restaurant? Why tonight? Why this experience?
Henry also explains why huge social media view counts can become vanity metrics when the audience isn’t relevant to your local market. A smaller piece of content being shared by people who actually live near your restaurant and are asking about reservations may have far greater business value.
You may need better stories, stronger angles, and more intention behind the content you’re already creating.
📢 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. 💥
Ultimately, AI should become part of the restaurant's larger marketing system rather than a random tool used whenever someone gets stuck.
📢 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. 💥
If the goal is event registrations, measure registrations.
If the goal is online orders, measure orders.
Marketing should create attention, but attention ultimately needs to support the restaurant business.
The episode closes with one of the most important distinctions in restaurant growth:
Marketing gets people through the door. Hospitality makes them feel valued. Operations determine whether they come back.
📢 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. 💥
And instead of thinking about how many reels you can get from a shoot, think bigger.
Build a content library.
Capture the exterior, signage, dining room, bar, kitchen, food preparation, cocktails, guests, employees, wide shots, close ups, and details. That footage can continue supporting future promotions long after the original shoot.
Finally, Henry explains why the marketing work does not end when the cameras leave. Restaurants need a plan for distributing the content, repurposing it across different channels, and measuring whether the content is actually contributing to reservations, orders, traffic, leads, or other meaningful business outcomes.
📢 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. 💥
Henry also breaks down when Meta advertising makes sense, where Google can be particularly powerful because of customer search intent, why existing customers should not be overlooked, and why restaurants should use channels such as email, SMS, loyalty programs, social media, in house signage, and staff communication strategically.
The episode concludes with seven questions restaurants should answer before spending another marketing dollar and explains why focused campaigns supported by multiple channels are stronger than constantly promoting everything at once.
The core message:
Your marketing budget should follow the business opportunity.
Restaurant marketing shouldn't simply make the marketing team busier.
📢 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 dealing with COVID early in his ownership journey, Vinny later opened Norte 175 only to face another major challenge when the Route 80 sinkhole disrupted traffic and hurt business.
Through both experiences, he learned the importance of pivoting, controlling what you can control, maintaining perspective, and continuing to move forward.
The episode closes with rapid fire restaurant questions covering cleanliness, staffing, schedules, dishwashers, influencer marketing, people management, and one of Vinny’s strongest pieces of advice:
📢 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. 💥
📢 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. 💥
