Bryn Jones is the VP of Marketing of Huse Culinary, an upscale restaurant and retail food group based in Indianapolis. Huse Culinary owns and operates six restaurants and four restaurant brands, including St. Elmo Steak House, 1933 Lounge, Harry & Izzy’s, and The HC Tavern + Kitchen.

Bryn has spearheaded the expansion of the iconic St. Elmo Steak House cocktail sauce to 3,000 locations both regionally and nationally and launched the spirit side of the business with the introduction of vanilla cherry bourbon. His experience spans marketing to operations, with a keen ability to drive product innovation and market expansion. He is also the Founding Partner of Joey Chestnut Eats, a condiment brand with Joey Chestnut.

Have you ever wondered what it takes to elevate a storied brand to new heights without losing its soul? Navigating the complexities of production, branding, and market expansion is challenging, even for well-established companies. So, can steadfast dedication to quality and innovation create an impact in the competitive world of food and beverage?

Marketing expert Bryn Jones unpacks the nitty-gritty of building and expanding mission-driven food and beverage brands. Drawing on his experience with iconic names like St. Elmo Steak House, he shares his journey from promoting the renowned steakhouse to launching wildly successful products such as the vanilla cherry bourbon, Rare Saint Whiskey, and the all-new Barkeep Vodka. Bryn emphasizes the power of a great product, the importance of storytelling, and how strategic market positioning can make or break a brand.

On this episode of the Firebelly Social Show, Duncan Alney talks with Bryn Jones, VP of Marketing of Huse Culinary, about expanding iconic restaurant products into national retail markets. Bryn discusses how Huse Culinary helps restaurant brands thrive, the challenges and strategies in product expansion, the backstory of the vanilla cherry bourbon, Barkeep Vodka, and Rare Saint Whiskey, and advice for aspiring entrepreneurs.