Dine & Dish

Michele DiMeo
  • 5.0 (4)
  • Management
  • Updated Weekly

Welcome to Dine & Dish, the podcast hosted by Michele DiMeo, the Restaurant Diva. Join Michele as she dives into the heart of hospitality, service, and the restaurant world, sharing stories, trends, and insights from chefs, restaurateurs, and industry insiders and leaders. From dining culture and behind-the-scenes tales to tips for guests and professionals alike, Dine & Dish celebrates the art, passion, and joy of great food and exceptional service. Whether you're a foodie, a hospitality professional, or simply love a good story from the table, this is your front-row seat to the world of dining — with a little diva flair.

  1. 2d ago

    Dine & Dish Podcast | Hospitality Marketing Secrets: Building a Global Brand with Scott Eddy

    Welcome to Restaurant Diva's Dine & Dish Podcast, where hospitality leaders, restaurant executives, entrepreneurs, and innovators share the ideas shaping the future of restaurants, hotels, travel, and hospitality. In this episode, Michele DiMeo, The Restaurant Diva, sits down with globally recognized hospitality influencer, travel expert, and marketing strategist Scott Eddy (@MrScottEddy) to explore how branding, social media, and authentic storytelling are transforming the hospitality industry. Scott has partnered with leading hospitality brands around the world and shares valuable insights on creating memorable guest experiences, building trust online, leveraging AI, and using digital marketing to grow restaurants, hotels, and travel businesses. In this episode: The future of hospitality and travelSocial media strategies that build loyal audiencesHospitality branding that creates lasting guest experiencesBuilding an authentic personal brandHow AI is reshaping hospitality marketingStorytelling that drives engagement and business growthMarketing ideas every restaurant, hotel, and hospitality brand can implement today Whether you're a restaurant owner, hotel executive, marketer, entrepreneur, travel professional, or hospitality leader, this episode delivers practical insights to help you strengthen your brand and stand out in today's competitive marketplace. Subscribe to Restaurant Diva's Dine & Dish Podcast for weekly conversations with hospitality leaders, restaurant innovators, entrepreneurs, and industry experts. #HospitalityMarketing #ScottEddy #TravelMarketing #HospitalityLeadership #GuestExperience #RestaurantMarketing #HotelMarketing #PersonalBranding #DineAndDishPodcast #RestaurantDiva 00:00 — Welcome to Dine and Dish: Catching Up with Scott Eddy 01:07 — From Investment Banking to Hospitality Marketing 04:33 — Building Relationships Through Social Media 10:17 — Venice, Luxury Camping, and Travel Stories 16:03 — Why Hospitality Marketing Starts with the Guest Experience 21:30 — Personal Branding, Consistency, and Authenticity 26:45 — Choosing the Right Social Platforms for Business 29:23 — AI, Discoverability, and the Future of Marketing 38:06 — Luxury Travel Trends and Changing Guest Expectations 40:22 — The Future of Hotels, Restaurants, and Community 46:25 — Lightning Round: Favorite Travel Experiences 49:37 — Final Takeaway: Bring Kindness Online

    Dine & Dish Podcast | Hospitality Marketing Secrets: Building a Global Brand with Scott Eddy

  2. Jul 22

    Dine & Dish Podcast | Leadership, Franchising & Growth with California Tortilla's Mike Dolinger

    Welcome to Restaurant Diva's Dine & Dish Podcast, where hospitality leaders, restaurant executives, entrepreneurs, chefs, and innovators share the ideas shaping the future of the restaurant and hospitality industry. In this episode, Michele DiMeo, The Restaurant Diva, sits down with Mike Dolinger, Vice President of Development & Operations at California Tortilla, to discuss what it really takes to build, operate, and grow a successful restaurant brand. Mike's background includes leadership roles with California Tortilla, Caribou Coffee, Glory Days Grill, and other multi-unit restaurant organizations. Together they explore: Restaurant operations that create consistencyLeadership strategies that build high-performing teamsFranchising and sustainable restaurant growthWhy catering has become a major revenue opportunityManaging third-party delivery while protecting profitabilityThe restaurant KPIs every operator should monitorLessons learned from leading multi-unit restaurant operations Whether you're an independent restaurant owner, franchisee, multi-unit operator, hospitality executive, or aspiring entrepreneur, this episode is packed with practical strategies you can use to improve operations, grow sales, and build stronger teams. Subscribe to Restaurant Diva's Dine & Dish Podcast for weekly conversations with hospitality leaders, restaurant innovators, franchise executives, entrepreneurs, and industry experts. #RestaurantOperations #RestaurantLeadership #CaliforniaTortilla #RestaurantBusiness #RestaurantFranchising #HospitalityLeadership #RestaurantManagement #DineAndDishPodcast #RestaurantDiva #FoodserviceIndustry 00:00 — Welcome to Dine and Dish: Meet Mike Dolinger 01:01 — From Restaurant Jobs to an Exxon Franchise 05:15 — Why Systems Create Successful Operators 06:19 — Mike’s Role at California Tortilla 08:31 — Building a Strong Brand Through Franchisee Selection 14:30 — Maintaining Operational Consistency as You Scale 16:46 — The People-Operations-Sales-Profit Framework 22:34 — Hiring, Training, and Retaining Great Teams 28:22 — Protecting Brand Standards Through Franchisee Relationships 33:23 — Advice for Aspiring Franchise Owners 36:53 — Revenue Streams: Catering, Delivery, and Third-Party Sales 44:22 — Lightning Round: Loyalty and Personalized Marketing 45:59 — Why Catering Is an Underrated Growth Driver 47:40 — Final Takeaway: Put People and Culture First 49:48 — Closing Remarks

    Dine & Dish Podcast | Leadership, Franchising & Growth with California Tortilla's Mike Dolinger

  3. Jul 15

    Dine & Dish Podcast | Why Restaurants Struggle with Cash Flow | Anne Napolitano

    Welcome to Restaurant Diva's Dine & Dish Podcast, where hospitality leaders, restaurant executives, entrepreneurs, chefs, and innovators share the strategies shaping the future of the restaurant and hospitality industry. In this episode, Michele DiMeo, The Restaurant Diva, sits down with Anne Napolitano, a former chef turned accountant and restaurant financial consultant, to discuss one of the biggest challenges facing restaurant owners today—cash flow. Anne combines years of operational experience in the kitchen with financial expertise to help restaurant operators improve profitability, strengthen cash flow, and make smarter business decisions. In this episode, you'll learn: Why profitable restaurants still struggle with cash flowThe financial reports every restaurant owner should understandHow operational decisions affect financial performanceThe biggest financial mistakes preventing restaurant growthWhat owners often overlook before opening a second locationHow to use financial reports to make better business decisions Whether you're an independent restaurant owner, franchisee, multi-unit operator, hospitality executive, accountant, or entrepreneur, this episode provides practical financial strategies you can apply immediately. Subscribe to Restaurant Diva's Dine & Dish Podcast for weekly conversations with hospitality leaders, restaurant innovators, entrepreneurs, and business experts. #RestaurantFinance #CashFlow #RestaurantBusiness #RestaurantOwner #RestaurantLeadership #HospitalityLeadership #RestaurantProfitability #DineAndDishPodcast #RestaurantDiva #FoodserviceIndustry 0:00 — Welcome + Italy Talk 1:38 — Anne’s Background: Chef to Accountant 3:08 — Why Restaurant Accounting Is Different 4:42 — Creative Minds vs. Numbers 7:14 — Profitability vs. Cash Flow 10:10 — What Reports Restaurants Should Track 11:08 — Sales Tax Bank Account Tip 13:09 — Menu Pricing, Food Cost, and Overhead 15:29 — Using Restaurant Experience to Find Solutions 16:05 — Funding, Loans, and Growth Planning 18:07 — What Happens When Sales Are the Problem? 20:06 — Top Financial Mistakes Restaurant Operators Make 22:27 — Inventory, Waste, and Theft 24:05 — When Is a Restaurant Ready to Scale? 26:20 — Insurance Surprises and Cost Shock 28:12 — Worst Stories + Working Through Challenges 29:56 — Fast Casual, Franchises, and Distilleries 32:26 — Where Beginners Should Start 34:15 — First Reports to Pull: Bank Statement + POS 36:05 — Accounting as an Investment 37:11 — The Illusion of “Easy” Restaurant Success 39:32 — The Future of Restaurant Financial Management 41:02 — Lightning Round: Food Cost, Labor, and Weather 42:48 — Best Lesson from the Kitchen: Respect Your Team 44:15 — How to Reach Anne + Final Takeaway

    Dine & Dish Podcast | Why Restaurants Struggle with Cash Flow | Anne Napolitano

  4. Jul 8

    Dine & Dish Podcast | The Untold Story Behind Diners, Drive-Ins & Dives | David Page

    Welcome to Restaurant Diva's Dine & Dish Podcast, where hospitality leaders, restaurant executives, chefs, entrepreneurs, and innovators share ideas shaping the future of the restaurant and hospitality industry. In this episode, Michele DiMeo, The Restaurant Diva, sits down with David Page, creator and original executive producer of Diners, Drive-Ins and Dives and host of the Culinary Characters Unlocked podcast. David shares the fascinating story behind one of television's most successful food programs, offering an inside look at how the show came to life and why authentic restaurants continue to capture America's attention. Together, they explore restaurant storytelling, culinary history, hospitality leadership, independent restaurants, food television, and the future of dining. In this episode: The creation of Diners, Drive-Ins and DivesBehind the scenes of food televisionThe evolution of American food cultureWhat makes a restaurant truly memorableThe power of hospitality and storytellingDavid's new podcast, Culinary Characters Unlocked Whether you're a restaurant owner, chef, hospitality professional, entrepreneur, or food enthusiast, this episode is packed with insights on hospitality, branding, storytelling, and the restaurant industry. Subscribe to Restaurant Diva's Dine & Dish Podcast for weekly conversations with hospitality leaders, restaurateurs, entrepreneurs, chefs, and innovators. #DinersDriveInsAndDives #DavidPage #RestaurantDiva #DineAndDishPodcast #RestaurantIndustry #FoodCulture #HospitalityLeadership #FoodTelevision #RestaurantInnovation #CulinaryStories 0:00 — Welcome back to Dine and Dish 2:08 — David Page’s background 6:27 — The birth of Diners, Drive-Ins and Dives 13:53 — Reality TV, authenticity, and BS 17:37 — What makes a restaurant memorable 23:55 — Storytelling, service, and hospitality 26:44 — Food, culture, and travel 31:59 — Culinary Characters Unlocked 38:41 — The future of restaurants 44:48 — Lightning round 47:38 — Closing remarks

    Dine & Dish Podcast | The Untold Story Behind Diners, Drive-Ins & Dives | David Page

  5. Jul 1

    Dine & Dish | Fueling the Future: Plant-Based Protein & Nutrition | Lindsay Cunningham

    Welcome to Restaurant Diva's Dine & Dish Podcast, where hospitality leaders, restaurant executives, entrepreneurs, chefs, and innovators share ideas shaping the future of the restaurant and hospitality industry. In this episode, Michele DiMeo, The Restaurant Diva, sits down with Lindsay Cunningham, co-founder of RollinGreens, to discuss how plant-based protein, food innovation, sustainability, and military nutrition are transforming foodservice. From building a nationally recognized brand carried in more than 6,000 retail locations to supporting military dining facilities, Lindsay shares how healthier protein solutions are helping operators improve nutrition, reduce costs, strengthen supply chains, and meet changing consumer expectations. In this episode: The future of plant-based protein Restaurant and foodservice innovationMilitary nutrition and operational readinessSupporting American farmers and resilient supply chainsProtein, performance, and wellnessScaling a food brand from startup to national distributionThe future of restaurant menus and healthy dining Whether you're a restaurant owner, chef, hospitality leader, entrepreneur, foodservice professional, or simply passionate about food innovation, this conversation is packed with valuable insights into the future of nutrition and hospitality. #PlantBasedProtein #FutureOfFood #FoodInnovation #RestaurantInnovation #HospitalityLeadership #MilitaryNutrition #Sustainability #RestaurantIndustry #DineAndDishPodcast #RestaurantDiva 00:00 - Introduction and all about the week’s events including Dance Nationals and I Day 00:28 - Insights on I Day significance for military families and connection to nutrition 01:26 - Lindsay's background and her company’s story 02:39 - The origins of Rolling Greens and their mission 03:23 - Transition from frozen to shelf-stable plant proteins amid pandemic supply challenges 04:48 - How plant-based proteins feed into military, K-12, and health trends 05:03 - Working with husband and the unique challenges and rewards of business partnerships 07:51 - What are plant-based proteins and their benefits for health and sustainability 09:02 - How plant proteins are more filling, less bloating, and high in fiber 10:20 - Sustainability and resource challenges for meat industry vs plant proteins 11:32 - The clean label and transparency movement in food manufacturing 12:40 - Benefits of shelf-stable plant proteins, easy to travel, and versatile for meals 13:12 - The flexitarian mindset and its importance for sustainability 14:35 - Dining trends, portion sizes, and how to make healthier choices 17:08 - How plant-based diets can help prevent chronic diseases and improve longevity 40:06 - The future of the food industry and how brands like Rolling Greens are driving change 46:30 - Final advice: making small choices like swapping a taco to incorporate more plants

    Dine & Dish | Fueling the Future: Plant-Based Protein & Nutrition | Lindsay Cunningham

  6. Jun 24

    Dine & Dish | Military Leadership Meets Hospitality Excellence | Jonathan Oringdulph

    Welcome to Restaurant Diva's Dine & Dish Podcast, where hospitality leaders, restaurant executives, entrepreneurs, and innovators share insights shaping the future of hospitality and guest experience. In this episode, Michele DiMeo, The Restaurant Diva, sits down with Jonathan Oringdulph, a retired military leader with more than 25 years of service in the Air Force and Navy, including two tours as Director of Presidential Food Service and Director of the White House Mess. Jonathan provides a fascinating behind-the-scenes look at White House hospitality, serving U.S. Presidents, hosting dignitaries and world leaders, managing high-profile events, and leading teams where excellence is the standard. Topics include: White House Hospitality & Presidential Food ServiceInside the White House MessMilitary Leadership & Team DevelopmentEvent Planning & Operational ExcellenceLessons from the U.S. Naval AcademyTransitioning Military Skills into Business LeadershipService Excellence & Guest Experience Whether you're a restaurant operator, hospitality leader, event planner, entrepreneur, or leadership enthusiast, this episode offers valuable lessons on discipline, leadership, service, and operational excellence. Subscribe for more conversations with hospitality leaders, restaurant innovators, entrepreneurs, and industry experts. #WhiteHouseHospitality #PresidentialFoodService #WhiteHouseMess #MilitaryLeadership #HospitalityLeadership #GuestExperience #LeadershipDevelopment #HospitalityPodcast #DineAndDishPodcast #RestaurantDiva 00:00 - Introduction and overview of John's diverse military service 00:24 - John's journey into aviation and enlistment decisions 01:02 - Transition from aircraft mechanic to Navy supply officer 03:01 - First assignments and experiences serving on an aircraft carrier 04:25 - Managing food service for officers on the ship 05:13 - Transition to supporting the Naval Academy during Commission Week 06:24 - The impact of mentor relationships and service experiences 07:20 - The significance of love and pride in military accomplishments 09:29 - Defining service across military and hospitality industries 10:24 - Supporting Midshipmen and the importance of mentorship 12:52 - Details of running large-scale food service at the Naval Academy 15:14 - The logistics of organizing major events like the garden party 16:12 - Food service operations and volume at King Hall 17:25 - Behind-the-scenes of the large events and food planning 20:18 - Transition to White House roles and responsibilities 22:01 - Managing security and logistics at presidential events 23:07 - The art of menu planning for state dinners and high-profile guests 27:45 - Memorable experiences from White House service, including the government shutdown and state visits 36:43 - Personal anecdotes of President Trump’s first meal and service details 37:48 - The structure of White House menu rotations and seating arrangements 39:49 - Transitioning out of White House service and into private sector 40:14 - How military background influences current roles in hospitality and brewing 44:26 - The importance of people, relationships, and leadership in service industries 45:14 - Lightning round: favorite meals, drinks, and service experiences 48:40 - Sharing contact details and inspiring future military and hospitality professionals 50:01 - One key lesson: love your team and lead with care

    Dine & Dish | Military Leadership Meets Hospitality Excellence | Jonathan Oringdulph

  7. Jun 17

    The American Dream in a Salad Bowl: Building a Fast-Casual Franchise Success Story | Joey Cioffi

    Welcome to this week's episode of Dine & Dish featuring Joey Cioffi, Founder & CEO of Salad House. Joey's journey is a true American Dream story. Growing up in his family's deli in Springfield, New Jersey, Joey learned hospitality from the ground up. Inspired by his father's entrepreneurial spirit and commitment to quality service, he launched the first Salad House location in 2011 with a vision to create a healthy, family-friendly fast casual dining experience. Today, Salad House has expanded to 21 locations and continues to grow as one of the most exciting brands in the fast casual franchise space. In this episode, we discuss: Building a restaurant franchise from scratch Growing from one location to 21 locations Fast casual restaurant trends Leadership and team culture Healthy dining and consumer preferences Franchising and business growth The American Dream through hospitality Whether you're a restaurant owner, entrepreneur, franchise operator, or hospitality professional, this conversation is packed with valuable insights on growth, leadership, and building a brand that lasts.

    The American Dream in a Salad Bowl: Building a Fast-Casual Franchise Success Story | Joey Cioffi

  8. Jun 10

    Hospitality Operations: Why Great Concepts Fail After Opening | Ami Alexander

    Welcome to this week's episode of Dine & Dish featuring Ami Alexander, Managing Partner at Barrel Aged Hospitality. Most hospitality conversations focus on concept development, branding, design, and positioning. But the reality is that concepts rarely fail on paper—they fail after opening, when operations, leadership, team culture, and execution determine whether a business succeeds or quietly underperforms. With more than 20 years of experience leading hospitality operations for some of the world's most recognized brands, including Hakkasan Group, NoMad, Freehand, Montage International, Pendry Hotels, and Virgin Hotels, Ami shares what really happens behind the scenes of successful hospitality businesses.

    Hospitality Operations: Why Great Concepts Fail After Opening | Ami Alexander
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Ratings & Reviews

5
out of 5
4 Ratings

About

Welcome to Dine & Dish, the podcast hosted by Michele DiMeo, the Restaurant Diva. Join Michele as she dives into the heart of hospitality, service, and the restaurant world, sharing stories, trends, and insights from chefs, restaurateurs, and industry insiders and leaders. From dining culture and behind-the-scenes tales to tips for guests and professionals alike, Dine & Dish celebrates the art, passion, and joy of great food and exceptional service. Whether you're a foodie, a hospitality professional, or simply love a good story from the table, this is your front-row seat to the world of dining — with a little diva flair.

Information

  • Creator
    Michele DiMeo
  • Years Active
    2025 - 2026
  • Episodes
    48
  • Rating
    Clean
  • Copyright
    © 2026 Michele DiMeo