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.

• The 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.

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.

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