ON THE DELO: Arizona Restaurant & Hospitality Stories

David "The DELO" DeLorenzo
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Step inside ON THE DELO Podcast: Arizona Restaurant & Hospitality Stories. Hosted by David “DeLo” DeLorenzo—entrepreneur, insurance expert, and connector of people—this show dives deep into conversations with chefs, restaurateurs, brewers, and creators shaping the industry. Beyond business, DeLo explores health, mindset and community, exploring what it really takes to thrive in hospitality and in life. This podcast is here to help you get connected, stay protected, and keep growing. Subscribe now and join a community where hospitality, health, and hustle come together.

  1. 10 HR AGO

    From Nanny to Queen Bee of a Snack Brand - The Best Bar Story | EP208

    How do you build a clean-label snack brand from scratch? In Episode 208 of On The Delo, Shannon shares how she turned a home kitchen idea into The Best Bar — a handcrafted snack brand now sold across Arizona, from AJ’s Fine Foods to the Grand Canyon and Phoenix Sky Harbor Airport. What started with a $2,000 investment, a Vistaprint logo, and Arizona’s cottage food law has grown into a six-year journey built on grit, consistency, and doing things differently. Delo and Shannon break down what it really takes to build a food business from the ground up — without cutting corners. From hand-chopping ingredients and fulfilling orders out of her own kitchen, to landing major retail placements, this is a story about building a brand with intention, not shortcuts. They also get into: Scaling without losing quality Clean-label products and ingredient integrity The reality of hiring and growth Sobriety, healing, and personal discipline Why sleep, gratitude, and routine matter more than most people think Whether you're building a product, growing a business, or just getting started, this episode is a real look at what it takes to turn something small into something sustainable. Chapter Guide (Timestamps): (0:00 - 2:35) Devour Phoenix Intro, Booth Memories & Event Prep Systems (2:36 - 6:21) Shannon's Origin Story: Minnesota Roots, DC Nannying & Learning to Cook (6:22 - 8:34) 10 Years in Wine Sales, Sommelier Cert & Choosing Sobriety 19 Years Ago (8:35 - 11:36) Foster Parenting, Health Turning Point & Giving Up Refined Sugars (11:37 - 14:10) Shannon's Kitchen Cottage Food Start, $2K Investment & the Birth of The Best Bar (14:11 - 17:05) AJ's Fine Foods, Peddler's Son Distribution & the Fox 10 Segment Moment (17:06 - 20:36) Hardest Part of Entrepreneurship: Hiring, Delegating & Work-Life Reality (20:37 - 23:56) 200 Trays a Week, 4,896 Bars in One Order & Hand-Making Every Single One (23:57 - 27:00) Bar Flavors Deep Dive: Original, Chocolate Chip, Cacao & Seed Bar Charity Tie-In (27:01 - 29:30) Scaling Challenges, Pitching Natural Grocers & Saying Yes Before You Know How (29:31 - 33:11) Healing Hospitality, Joy Bus Donations & Why Food and Community Go Together (33:12 - 36:15) Shannon Today vs. Shannon 2020: GCU Space, Grand Canyon Lodges & Personal Growth (36:16 - 42:00) Rapid Fire: Music, Cacao Bar Sleeper Pick, Sneakers, Beach Getaways & Grow Bigger 🍫 Find The Best Bar at AJ's Fine Foods, Grand Canyon lodges, the Phoenix Sky Harbor Airport, farmers markets across the valley, and online at https://getthebestbar.com 👉 If Shannon's story of clean ingredients, grit, and building a brand with heart resonated with you, hit Subscribe for more deep dives on health, business, and the real side of entrepreneurship. 💬 Drop a comment with your biggest takeaway and share this episode with someone who's building something they believe in. 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

    42 min

  2. 12 APR

    Partnership, Pivots & Building a Clean-Label Beverage Brand : Iconic Cocktails at 10 Years | EP 207

    Step into Episode 207 of On The Delo as Delo sits down with Matt and Brian of Iconic Cocktails to talk about building an Arizona mixer brand over the last decade, from farmers markets and small-batch production to wholesale growth, hospitality partnerships, and a 10-year anniversary worth celebrating. What starts as a fun catch-up turns into a sharp conversation about partnership, product pivots, local sourcing, education-based selling, and what it really takes to keep a niche brand alive and growing in hospitality.​ Matt and Brian break down how Iconic Cocktails evolved from an idea that once included soup and bar catering into a clean-label mixer company built around Arizona ingredients, strong local relationships, and constant customer education. They talk about building the business without a big machine behind them, producing by hand in small batches, growing through wholesale and hospitality accounts, and staying relevant as more consumers look for flavorful nonalcoholic options and more operators need something unique on their beverage menus. Along the way, Delo gets into their origin story, top-selling flavors like prickly pear and spiced honey, the new Strawberry Sage release for their 10-year anniversary, and the everyday habits that keep both founders grounded while balancing work, growth, and life.​ Chapter Guide (Timestamps):​ (0:00 - 4:50) Intro, 10-Year Anniversary, and How Matt and Brian First Connected​ (4:51 - 8:15) Bringing on a Partner, Early Roles, and Why Working With People You Like Matters ​(8:16 - 10:50) Devour, Arizona Hospitality Community, and Showing Up in Person​ (10:51 - 16:10) From “Iconic Soup” to Cocktail Mixers, Education, and Small-Batch Production ​(16:11 - 19:48) Distribution, Wholesale Growth, and Where to Find Iconic in Arizona​ (19:49 - 24:48) Beverage Trends, Seasonal Flavors, and the Story Behind Strawberry Sage​ (24:49 - 28:44) Flights, Best Sellers, 10-Year Milestones, and What Customers Love Most ​(28:45 - 34:45) Daily Habits, Website Resources, Mat Facts, and Future Book Ideas ​(34:46 - 42:30) Rapid Fire, Favorite Ingredients, Markets, Events, and Delo’s Close​ 👉 If this conversation about entrepreneurship, local hospitality, and building a product-driven brand resonated with you, hit Subscribe for more real conversations with Arizona operators, founders, and industry leaders. 💬 Drop a comment with your biggest takeaway, and share this episode with someone who values local brands, beverage innovation, and long-term business grit. 🍸 Learn more about Iconic Cocktails: https://www.iconiccocktail.com 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

    43 min

  3. 5 APR

    Restaurant Finance, Culture, and Growth with Rick Miller of RLM Hospitality | EP206

    Step into Episode 206 of On The Delo as Delo sits down with Rick Miller of RLM Hospitality to talk about what really happens when a lifelong restaurant operator shifts from running the floor to helping restaurant groups understand their numbers. From growing up in Scottsdale and building his career in New York and Austin to returning to Arizona to launch RLM, Rick shares the experiences that shaped his views on hospitality, leadership, profitability, and quality of life.​ This conversation goes deep on the realities many operators avoid: late P&Ls, weak AP processes, unclear prime cost, hidden third-party delivery fees, and the risks of running a business by just looking at cash in the bank. Delo and Rick also unpack restaurant culture, training, sobriety, and why cutting costs the wrong way can damage service and become “a formula to go out of business.”  If you’re a restaurant owner, operator, finance leader, or hospitality entrepreneur, this episode delivers practical perspective on building a stronger and more sustainable business.​ Chapter Guide (Timestamps):​ (0:16 - 2:15) Intro, the Foodist Awards, and Why Hospitality Community Still Matters​ (2:26 - 5:24) Scottsdale Roots, New York City, and Falling in Love with Restaurants at Craft​ (5:25 - 8:06) Austin, Big Restaurant Projects, Marriage, and Life Changes​ (8:07 - 12:20) Hospitality Lifestyle, Drinking Culture, and Choosing a Better Path​ (12:21 - 15:34) Leadership, Financial Knowledge, and Why Culture Drives Restaurant Success ​(15:35 - 17:36) What RLM Hospitality Does and How Restaurant 365 Fits In​ (17:37 - 20:13) Weekly Soft Closes, Prime Cost, and Getting Financials on Time​ (20:14 - 21:58) Ideal Clients, White-Glove Implementation, and Restaurant Accounting Support​ (21:59 - 26:00) Low-Hanging Fruit, Bad AP Processes, Profit Leaks, and Profitability Gains ​(26:01 - End) Fit, Change Management, and Building Month-to-Month Client Partnerships​ 👉 If this conversation about restaurant finance, leadership, and operational clarity resonated with you, hit Subscribe for more real conversations with operators, founders, and hospitality professionals.​ 💬 Drop a comment with your biggest takeaway, and share this episode with someone who needs a better handle on their numbers, systems, and team culture ⚡Check out RLM Hospitality https://rlmhospitality.com 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

    40 min

  4. 26 MAR

    Hospitality, Culture, and Immersive Cocktail Experiences with Barter & Shake | EP205

    Step into Episode 205 of On The Delo as Delo sits down with Mat Snapp and Cortnie of Barter & Shake, the team behind some of Arizona’s most immersive cocktail concepts, to unpack what it really takes to build hospitality spaces people want to come back to. From Mat’s years helping open dozens of restaurants with Sam Fox concepts to Cortnie’s path through Starbucks, Nespresso, San Francisco bar leadership, and eventually Phoenix, this conversation dives into the operator mindset behind culture, guest experience, and long-term team retention. The episode explores how Barter & Shake grew from one building with three concepts to multiple locations and brands, why they lead with people-first operations, and how they think about guest immersion as a form of escape in an always-on world. Mat and Cortnie also break down the real art of bartending beyond drink-making, including safe service, internal communication, non-alcoholic hospitality, and why making every guest feel included matters just as much as what goes in the glass.​ You’ll also hear the story behind spaces like Sunny’s Lounge and Undertow, what makes their concepts different in a changing market, the importance of giving people a place to unplug, and what’s next for the group as Undertow celebrates 10 years and new projects take shape in downtown Phoenix. If you care about hospitality, leadership, culture, cocktails, or creating memorable guest experiences, this episode is packed with insight you can actually use.​ Chapter Guide (Timestamps):​ (0:00 - 2:43) Intro, Name Stories, and Welcoming Mat and Cortnie​ (2:44 - 5:58) Origin Stories: Sam Fox, Starbucks, Nespresso, San Francisco, and Phoenix ​(5:59 - 8:08) Leadership Chemistry, Partnership, and Building Alignment at Barter & Shake ​(8:09 - 11:48) Growth Since 2021, Post-COVID Shifts, and Why Low Attrition Matters ​(11:49 - 16:02) Guest Experience, Immersion, and the “Magic Trick” Behind Their Concepts​ (16:03 - 19:40) Non-Alcoholic Cocktails as an Act of Hospitality​ (19:41 - 23:52) Lessons from Restaurant Growth, Accessibility, and Why Sunny’s Hits Right Now​ (23:53 - 28:34) The Art of Bartending, Safe Service, and Training Teams to Read the Room ​(28:35 - 31:48) Concept Breakdowns: Sunny’s, Undertow, Platform 18, and Grey Hen ​(31:49 - 35:40) Daily Non-Negotiables, Balance, and How They Reset as Leaders​ (35:41 - 38:43) What’s Next: Undertow’s 10-Year Celebration and Pablo’s in Downtown Phoenix ​(38:44 - 43:40) Rapid Fire, Leadership Philosophy, and Episode Close​ 👉 If this conversation on hospitality, culture, immersive experiences, and leadership resonated with you, hit Subscribe for more real conversations with operators, founders, and creators shaping business and hospitality today. 💬 Share this episode with someone in restaurants, bars, or service-based business who cares about building a team-first culture and unforgettable guest experiences. 🍸 Learn more about Barter & Shake Cocktail Entertainment: https://bartershake.com 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com

    44 min

  5. 20 MAR

    From Rock Bands to Restaurant Empires: Teddy Myers on Building Pretty Decent Concepts | EP204

    Step into Episode 204 of On The Delo as Delo sits down with Teddy, a fifth-generation Arizona native and co-founder of Pretty Decent Concepts, for a wide-ranging conversation about music, grit, marriage, and building one of Phoenix's most creative restaurant groups from the ground up. From touring the country on $7 a day with his rock band Hollywood Heartthrob to winning a million-dollar raffle and losing it all chasing the music dream — and then betting everything on Downtown Phoenix before anyone else believed in it — Teddy's story is a masterclass in persistence, pivoting, and playing the long game. The conversation covers how Teddy and his wife Katie built their restaurant group concept by concept, starting with a bootstrapped Chico Malo at Cityscape in Downtown Phoenix, navigating chef drama and a complete menu overhaul weeks before opening, opening and ultimately shuttering Chico Malo Miami after a four-year battle with neighbors, and doubling down on Tempe when everyone said it couldn't work. Teddy also shares the creative philosophy behind their cinematic concepts, why he treats every restaurant like an album, how collaboration with talent like Scott Conant on the upcoming Roman God of Fire sets them apart, and why a rising tide lifts all ships when it comes to building great neighborhoods. If you're in hospitality, entrepreneurship, or just love the Arizona food scene, this episode is packed with real insight and great stories. Chapter Guide (Timestamps): (0:00 - 1:41) Delo's Intro, Episode 204, and Welcoming Teddy (1:42 - 3:34) Fifth-Generation Arizona Roots, Sun Devil Marching Band, and West Side Phoenix (3:35 - 7:19) Hollywood Heartthrob, Warped Tour, Record Label, and Music Industry Lessons (7:20 - 10:57) Every Failure Translates: Business Lessons from Music to Restaurants (10:58 - 13:49) Building with Katie: Partnership, Marriage, and 17 Years of Growing Together (13:50 - 17:03) Life on Tour, $7 a Day, and Katie Running Merch on the Road (17:04 - 18:25) Winning the Million-Dollar Health & Wealth Raffle and Taking the Cash Option (18:26 - 24:36) Opening Chico Malo: Downtown Phoenix, Chef Drama, Menu Pivots, and the Underdog Win (24:37 - 26:38) Chico Malo Miami: COVID, Hotel Rooms with a Toddler, and Knowing When to Walk Away (26:39 - 32:18) Betting on Tempe: Filthy Animal, Doubters, a Rising Tide, and the ASU Generation (32:19 - 36:10) Pat Tillman, Jake Plummer, ASU Lore, and the Rose Bowl Memory (36:11 - 38:23) Roman God of Fire, Scott Conant, Forgive Me Father, and What's Opening in June (38:24 - 40:48) Wren and Wolf, the California Group That Never Opened, and Downtown Phoenix Today (40:49 - 44:31) Rapid Fire: Coffee, Aliens, Bench Press, Richardson's, and Rapid-Fire Wrap-Up 👉 If Teddy's story of persistence, creative risk-taking, and building something great in Arizona resonated with you, hit Subscribe for more honest conversations on hospitality, entrepreneurship, and the mindset it takes to go all in. 🐆 Check out Pretty Decent Concepts and see what's happening at their restaurants across Phoenix and Tempe:  https://www.prettydecentconcepts.com

    45 min

  6. 15 MAR

    The Original “Delo”: Father & Son Talk Legacy, Sales, and 50 Years in Business | EP203

    What happens when the host becomes the guest? Ina very special Episode 203 of On The Delo, Eric Walters of A Taste of AZ flips the mic to interview Delo and his father Ed DeLorenzo—the original "Delo"—in a rare, unfiltered father-son conversation about legacy, fitness, sales, and what it really means to build something that lasts. From Ed's Mr. Colorado bodybuilding titles and his 50+ years in insurance, to Delo's pivot from the music business into carving a restaurant hospitality niche, this conversation is packed with raw wisdom, honest stories, and real lessons on relationships, persistence, and knowing when to let go. The trio covers how the DeLorenzo legacy traces three generations—from Grandfather Guido selling kitchen equipment at iconic New York establishments, to Ed founding Ambassador Group, to Delo spending 26 years building a niche serving the hospitality industry. Along the way, they tackle the Pumpkin Patch Theory on firing bad clients, how honest selling beats slick tactics every time, health as a non-negotiable business pillar, and why people eating at their neighborhood restaurant still matter more than any transaction. If you've ever wondered how decades of experience pass from one generation to the next—or what it looks like to keep showing up at 77, five days a week—this one's for you. Chapter Guide (Timestamps): (0:00 - 2:32) Role Reversal Intro: Eric Takes the Mic & Who Is the Original "Delo"? (2:33 - 4:20) Ed's Roots: Brooklyn, New Jersey, Colorado State Football & Moving West (4:21 - 7:30) The Fitness Foundation: Mr. Colorado, Working Out at 77 & Accountability (7:31 - 9:15) Pressure, Persistence & Knowing When Enough Is Enough (9:16 - 11:20) Three Generations: Grandfather Guido, Restaurant Roots & Ambassador Group (11:21 - 15:10) Sales Then vs. Now: Honest Selling, AI Disruption & The Human Advantage (15:11 - 21:00) Extrovert Introverts, Relationship Business & Firing Bad Clients (21:01 - 24:35) Delo's Story: Music, Diamond in the Rough & the First Restaurant Client (24:36 - 27:05) Learning from Dad: Breakfast Appointments, Phone Calls & Julian Wright (27:06 - 30:50) Health as Priority #1: Sobriety, Fitness & Knowing Your Numbers (30:51 - 34:10) Restaurant Trends: Drinking Less, Mocktails, Healthy Menus & Neighborhood Loyalty (34:11 - 37:25) The Future of Ambassador Group, Human Connection & Close 💬 Drop a comment with your biggest takeaway and share this episode with someone who values a real relationship over a quick transaction. 👉 If this conversation about legacy, relationships, and building something real resonated with you, hit Subscribe for more candid conversations on business, hospitality, and life. 🎦 Check out more with Eric as the host on the a Taste of AZ podcast - https://atasteofaz.com/category/a-taste-of-az-podcast-episodes 🔗 Connect with DELO: https://linktr.ee/iamthedelo 💡 Entrepreneur Community: https://www.builtdifferentcommunity.com  📚 Grab DELO’s Free eBook: https://toastability-production.s3.amazonaws.com/iiaxm3o0iqiawpe96g9o5efki5gh 📲 DELO’s Preferred Business Service Partners: https://iamthedelo.com/connect 📋 Restaurant Resources: https://www.runningrestaurants.com/subscribe DISCOUNT CODE: DeLo2025

    37 min

  7. 8 MAR

    Lobbying for Your Restaurant: Inside the ARA with Dan Bogert | EP202

    Step into Episode 202 of On The Delo as Delo sits down with Dan Bogert, 10-year Government Affairs veteran at the Arizona Restaurant Association, to pull back the curtain on the policy battles, legislative wins, and behind-the-scenes advocacy that protect Arizona's restaurant industry every single day. From a viral "Free the Scoop" ice cream bill to negotiating directly with the governor's office twice a week through a global pandemic, Dan brings the kind of candid insider knowledge that rarely makes the news but directly shapes how every operator runs their business. The conversation covers a sweeping decade of high-stakes moments: COVID shutdowns, the $4M outdoor dining program, the messy road to getting alcohol-to-go codified into law, now finally simplified as a clean permit as of January 1, 2026, plus the ongoing fight against dram shop liability and the Torres Supreme Court ruling that changed the game. Dan also flags what operators should be watching right now in 2026: the mainstream rise of generic GLP-1 drugs quietly suppressing restaurant traffic, a new Tempe drink-spiking ordinance, and Arizona's shifting labor regulation landscape.  They close with a genuine breakdown of why an ARA membership — starting at $495/year — can be one of the most valuable investments a restaurant owner makes, giving operators a strong voice at the Capitol and access to the advocacy that helps protect and shape Arizona’s restaurant industry. The episode wraps with a rapid-fire round that reveals Dan was a competitive swimmer who’d choose dishwasher if he ever crossed over to restaurant life. Chapter Guide (Timestamps): (0:00 - 2:04) Intro: Episode 202, Meet Dan Bogert & the Arizona Rain (2:04 - 3:35) Dan's Background: Tempe Native, Wildland Firefighter & Federal Reserve (3:35 - 6:38) Landing at the ARA, Lobbying Life & the Learning Curve (6:38 - 10:38) First Big Win: The Ice Cream Bill & "Free the Scoop" (10:38 - 14:32) COVID-19: Shutdowns, Reopening Guidance & the $4M Outdoor Dining Program (14:32 - 18:40) Alcohol To-Go: AZ To Go Week, Executive Orders & the 2021 Legislative Fix (18:40 - 21:25) What Is an Executive Order? A Plain-Language Breakdown (21:25 - 26:20) What Arizona Gets Right, Dram Shop Failures & the Torres Ruling (26:20 - 33:27) ARA Membership Value: Lobbying, Regulatory Support & Why $495 Is Worth It (33:27 - 37:29) 2026 Watch: GLP-1 Drugs, Drink Spiking Ordinances & Consumer Shifts (37:29 - 41:52) Rapid Fire: Whiskey, Speedo vs. Swim Trunks & Sushi in Vegas (41:52 - 43:07) Arizona Restaurant Week in May & Outro 👉 If this conversation gave you a sharper view of the laws, advocacy, and community resources shaping Arizona's restaurant industry, hit Subscribe so you never miss a conversation with the people driving it. 💬 Drop a comment with the moment that hit hardest — and share this episode with any operator who should know the ARA has their back. 🍴 Learn more and join the Arizona Restaurant Association: https://azrestaurant.org/

    44 min

  8. 1 MAR

    Pickleball, Entertainment & Hospitality Done Right — The Dink & Dine Playbook | EP 201

    Step into Episode 201 of On The Delo as Delo sits down with Riley, Director of Pickleball, and Casey, General Manager of Dink & Dine — a brand-new pickleball-anchored eatertainment facility that's rewriting what a night out looks like in the Valley. Four months in and sitting at a 4.9-star rating with over 110 fully organic reviews, this isn't a pickleball gym with a menu tacked on — it's something entirely different. Casey and Riley bring serious depth to this conversation. Casey went from cutting his teeth in Old Town Scottsdale's nightlife prime and graduating Scottsdale Culinary to spending 12 years growing through every level of Main Event — all the way to GM for all three Arizona locations and Regional Director covering Phoenix, Albuquerque, Denver, and Baton Rouge — before landing the opportunity to build something from the ground up with a team of hospitality consultants who asked, "Why don't we just start our own thing?" Riley's road ran through a painful divorce, a transformational pickleball flow state, a coaching company she built from scratch, overseas pickleball yacht trips, the PPA and App Tour, and even designing the world's first floating pickleball court in Croatia — before LinkedIn brought her to a facility she calls the nicest she's ever walked into. Together, they unpack four core values, the kitchen philosophy of Chef Kelly Milani, and why doing both pickleball and food at a truly high level is harder than anyone realizes — and exactly what makes Dink & Dine worth the visit. Chapter Guide (Timestamps): (0:00 - 2:38) Intro: Episode 201, Delo's 52nd Birthday & Welcome to Casey and Smiley Riley (2:39 - 6:14) Casey's Origin: New Orleans, Hurricane Katrina, Scottsdale Culinary & Old Town Nightlife (6:15 - 8:10) Main Event to Dink & Dine: 12 Years, Regional Director & The Founding Team (8:11 - 12:33) 4.9 Stars, Organic Reviews, Hospitality Philosophy & Four Core Values (12:34 - 15:23) Riley's Story: From Divorce Court to the Pickleball Court & Finding Flow State (15:24 - 19:15) PPA Tour, Floating Court in Croatia & What It Means to Be Director of Pickleball (19:16 - 20:30) Bridging the Gap: High-Level Pickleball AND High-Level Food — Neither an Afterthought (20:31 - 37:00) Chef Kelly Milani, Kitchen Philosophy, Menu Highlights, Programming & Corporate Events (37:01 - 45:47) Rapid Fire Questions, Best Menu Items & How to Connect with Dink & Dine 👉 If this conversation about pickleball, eatertainment, and hospitality done right resonated with you, hit Subscribe for more deep dives into the people and concepts shaping the Valley's food, entertainment, and entrepreneurial landscape. 💬 Drop a comment with your biggest takeaway — and share this with someone who loves pickleball, great food, or just wants to see what genuine hospitality looks like when you build a culture from day one. 🏓 Check out Dink & Dine and see what they're building - https://www.dinkanddine.com/

    48 min
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About

Step inside ON THE DELO Podcast: Arizona Restaurant & Hospitality Stories. Hosted by David “DeLo” DeLorenzo—entrepreneur, insurance expert, and connector of people—this show dives deep into conversations with chefs, restaurateurs, brewers, and creators shaping the industry. Beyond business, DeLo explores health, mindset and community, exploring what it really takes to thrive in hospitality and in life. This podcast is here to help you get connected, stay protected, and keep growing. Subscribe now and join a community where hospitality, health, and hustle come together.

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