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

    1d ago

    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

    49 min
  2. Dine & Dish | Military Leadership Meets Hospitality Excellence | Jonathan Oringdulph

    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

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

    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.

    54 min
  4. Hospitality Operations: Why Great Concepts Fail After Opening | Ami Alexander

    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.

    56 min
  5. Strong, Balanced & Thriving: Women’s Health Over 40 | Jess Olmeda

    Jun 3

    Strong, Balanced & Thriving: Women’s Health Over 40 | Jess Olmeda

    This week on my podcast, I’m joined by Jess Olmeda for an honest and empowering conversation about women’s health, fitness, nutrition, and wellness after 40. We dive into the real changes women experience as they age—from hormones and metabolism to energy, stress, sleep, and confidence—and how to create sustainable habits that actually work in real life. Jess shares practical advice on exercise, nutrition, strength training, mindset, and overall wellness, especially for busy women balancing demanding careers and lifestyles. We also connect the conversation back to hospitality and the challenges of maintaining health while working long hours, high-stress environments, and unpredictable schedules. This episode is all about feeling stronger, healthier, and more confident—not chasing perfection. If you’re ready to prioritize your health and thrive in every stage of life, this conversation is for you.

    59 min
  6. Serving Up Talent: Workforce Development and the Future of Hospitality Hiring

    May 27

    Serving Up Talent: Workforce Development and the Future of Hospitality Hiring

    This week, I’m joined by Tia Plunkett-McQueen, Vice President of Human Resources, for a powerful conversation on one of the biggest challenges facing hospitality today—people. We dive into what’s really happening in today’s hiring landscape, why attracting and retaining talent has become more complex, and what leaders need to understand about building a sustainable workforce. Tia shares her expertise on workforce development, the importance of creating strong talent pipelines, and how partnerships with community organizations and workforce agencies can make a real impact. We also explore the role of leadership, culture, and growth opportunities in retaining top talent—and why the future of hospitality depends on how we invest in people today. If you’re an owner, operator, or leader looking to build stronger teams and future-proof your business, this episode is a must-listen.

    54 min
  7. Franchise Fame: How to Scale, Market & Lead a Growing Brand | Dani Peleva

    May 20

    Franchise Fame: How to Scale, Market & Lead a Growing Brand | Dani Peleva

    This week, I’m joined by Dani Peleva, Founder & CEO of Franchise Fame and Amazon best-selling author of Franchise Fame, for a powerful conversation on what it really takes to scale a brand the right way. Dani specializes in national franchise marketing and helping established brands grow with clarity, consistency, and strategy. We dive into the biggest challenges franchise systems face when expanding, how to align brand messaging across multiple locations, and why marketing is one of the most powerful drivers of sustainable growth. She also breaks down her proprietary “Five F’s of Franchise Marketing”—a framework designed to help brands create momentum, attract the right franchisees, and build long-term success. This episode is all about shifting from thinking like an operator to thinking like a brand—and understanding that real growth doesn’t happen by accident, it happens by design. If you’re looking to scale your business, strengthen your brand, or elevate your marketing strategy, this is a conversation you don’t want to miss.

    51 min
  8. Creating Unforgettable Experiences : The Art of Events, Details & Hospitality

    May 13

    Creating Unforgettable Experiences : The Art of Events, Details & Hospitality

    This week, I’m joined by Kyle Savage, event planner extraordinaire, author, and motivational speaker, for a conversation all about what it takes to create unforgettable experiences. From high-level event planning and managing guest expectations to the power of organization, attention to detail, and leadership under pressure, Kyle shares the behind-the-scenes reality of building events that leave a lasting impression. We also dive into his book, his journey into motivational speaking, and how the principles of event planning directly connect to hospitality, service, and creating moments people never forget. Plus… Kyle spills some fun stories about working with celebrity clients and what really happens behind the velvet rope. If you’re in hospitality, events, leadership—or simply love hearing how incredible experiences come together—this episode is packed with insight, energy, and inspiration.

    52 min
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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
    44
  • Rating
    Clean
  • Copyright
    © 2026 Michele DiMeo