Dine & Dish

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.

This week, I’m joined by Noah Glass, Founder & CEO of Olo, for a powerful conversation about how technology is transforming the way restaurants operate, connect with guests, and drive revenue.As a pioneer in digital ordering, Noah has been ahead of the curve—long before online ordering, delivery, and guest data became essential to the industry. Today, Olo powers some of the biggest restaurant brands, helping them take control of their digital experience and build stronger, more profitable relationships with their guests.We dive into how guest expectations have evolved, why owning your customer data is more important than ever, and where operators are missing opportunities when it comes to digital strategy. Noah also shares insights on the future of restaurants, including AI, personalization, and what leaders need to do know to stay competitive.This episode is a must-listen for anyone looking to understand where hospitality is headed—and how to stay ahead of it.

This week, I’m joined by Jeff and Matt from Restaurant 360 for a real, insightful conversation on what it actually takes to run a successful restaurant in today’s environment.From operations and financial performance to long-term growth, we break down how restaurant owners and operators can step back and truly see the full picture of their business. Jeff and Matt share their perspective on where restaurants are falling short, where opportunities are being missed, and how the right systems and strategy can completely change the game.We also dive into the challenges facing the industry right now—and what leaders need to be doing differently to stay competitive, profitable, and sustainable.If you’re serious about building a stronger, smarter restaurant business, this episode is packed with value.

This week, I'm joined by Richard Halsall, CEO of Exhale Fans, for a conversation that might completely change how you think about your restaurant or business. With a background as a Huey Cobra pilot in Vietnam and later an airline pilot, Richard brings a unique perspective on precision, systems, and leadership into the world of hospitality innovation. Now leading Exhale Fans, he's helping businesses rethink something most operators overlook—airflow, temperature, and energy efficiency. We dive into how indoor comfort directly impacts guest experience, staff performance, and ultimately your bottom line. Richard explains how their bladeless fan technology, backed by Purdue University, is helping restaurants and businesses stabilize temperature, improve airflow, and reduce HVAC energy costs—without expensive renovations. This episode is all about the hidden factors that drive profitability—the things your guests may not see, but absolutely feel. If you're an operator, owner, or leader looking to improve efficiency and elevate the experience in your space, this is a conversation you don't want to miss.

This week, I'm joined by Geoffrey Toffetti, CEO of Frontline Performance Group, for a conversation every restaurant operator needs to hear. With over 20 years in hospitality and experience working with brands like Marriott, Hilton, and Hyatt, Geoff breaks down one of the biggest missed opportunities in our industry—your frontline team. We dive into how everyday guest interactions directly impact revenue, where operators are unknowingly leaving money on the table, and how small shifts in behavior can drive measurable results. From missed upsells to inconsistent service, Geoff shares how to close the gap between operations and profitability. This episode isn't about cutting costs—it's about maximizing what's already happening on your floor. If you're an owner, operator, or leader looking to increase revenue without adding more seats or cutting corners, this conversation will change how you see your team.

I'm joined by Laurie Sallarulo, President & CEO of Junior Achievement of South Florida, a powerhouse in education, women's empowerment, and developing the next generation of leaders. Laurie has dedicated her career to shaping young minds, building confidence, and creating real-world opportunities for success. We talk about her journey to leadership, the challenges women still face at the top, and why empowering the next generation—especially young women—is more important than ever. Laurie also shares powerful insights on financial literacy, workforce readiness, and how industries like hospitality play a critical role in shaping future leaders. If you care about leadership, mentorship, and making a real impact, this is a conversation you don't want to miss.

On this episode of Dine & Dish, host Michele DiMeo sits down with the team from Project Resource Solutions (PRS) to discuss the critical role of execution, infrastructure, and technology in today's restaurant and franchise operations. With over 25 years of experience, PRS specializes in managing complex IT installations across multi-location environments—from POS systems and network infrastructure to digital signage and large-scale rollouts. In an industry where speed, consistency, and reliability are everything, this conversation highlights why successful restaurants depend on more than just great food and service—they rely on the systems behind the scenes. Together, they explore the challenges operators face when scaling, the importance of having the right partners in place, and how proper planning and execution can make or break a new opening or technology rollout. If you're growing your brand, expanding locations, or upgrading your systems, this episode delivers valuable insights on how to do it right the first time.

On this special Oscars-themed episode of Dine & Dish, host Michele DiMeo rolls out the red carpet for media and PR powerhouse Christine Curran, founder of the Dining Diva Empire. In an industry where visibility matters just as much as great food and service, Christine shares how restaurants can build star power through strategic media exposure, storytelling, and brand positioning. From landing press coverage to creating buzz-worthy moments that put restaurants in the spotlight, this episode dives into the power of PR in hospitality. Together, Michele and Christine talk about what it really takes to stand out in a crowded restaurant landscape, how operators can elevate their brand like a Hollywood production, and why every restaurant deserves its own red-carpet moment. If you've ever wondered how some restaurants seem to always be in the spotlight, this conversation reveals the strategies behind the scenes. Lights, camera, hospitality.

On this episode of Dine & Dish, host Michele DiMeo sits down with Greg Provance, restaurant growth advisor and published author, for a conversation focused on what it really takes to scale and sustain a successful restaurant business. Greg shares insights from years of working with restaurant operators across the country, helping them identify opportunities for growth, strengthen operations, and build more profitable businesses. Together, Michele and Greg discuss the common mistakes restaurants make when trying to grow, the importance of systems and leadership, and how operators can position themselves for long-term success in an increasingly competitive industry. From practical strategies for improving margins to leadership lessons that help restaurants thrive, this episode is packed with real-world advice for operators, entrepreneurs, and hospitality professionals looking to take their business to the next level. If you're serious about growing your restaurant the right way, this is an episode you won't want to miss.

In this episode of Dine & Dish, host Michele DiMeo sits down with Michael Lassen to break down the art of franchising—what it really takes to scale a fast-casual brand the right way. From knowing when you're truly ready to franchise, to building the systems, culture, and unit economics that support long-term growth, Michael shares real-world insights, tips, and cautionary lessons every restaurateur should hear before expanding. Whether you're just starting to think about franchising or actively planning your next phase of growth, this episode is packed with actionable advice to help you expand with intention, protect your brand, and set franchisees up for success.

In this episode of Dine & Dish, we're diving deep into the world of food sourcing, quality, and profitability with Brian Saval, President of 1932 Specialty Produce & Meat and EVP of Saval Foodservice. Brian shares insider insights on navigating today's ever-changing restaurant landscape, from protecting margins without sacrificing quality, to building strong supplier-operator partnerships, and understanding what really drives success in the kitchen and the dining room. Whether you're a single-location restaurant or managing a multi-unit franchise, this episode is packed with actionable tips, real-world examples, and strategies to help you elevate your menu, streamline operations, and keep your guests coming back.

This Valentine's Day, we're talking about a different kind of love story—the kind built in the trenches In our business. In this special Valentine's Edition episode, we sit down as a married couple, Michele and Gennaro DiMeo who have spent years building businesses, navigating pressure, chasing big dreams, and learning how to work together without losing each other. From laughter and late nights to disagreements and growth, this episode pulls back the curtain on what it really takes to balance marriage, partnership, and ambition. We'll share the pros, the challenges, the lessons learned, and the moments that made it all worth it—plus a fun lightning round of love, compatibility, and honesty to end on a high note from a guest visitor. Whether you're married, dating, building something together, or just curious about how love survives in business, this episode is a reminder that success is sweeter when it's shared.

What if the food we serve—and eat every day—could actually heal us? In this episode of Dine & Dish, host Michele DiMeo sits down with Jorgina Colyn, nutritional science expert and wellness advocate, for a powerful conversation on food as medicine and what it truly means for today's diners, operators, and hospitality leaders. Together, they explore the science behind nourishment, gut health, inflammation, and how intentional food choices impact energy, mood, longevity, and performance—both in and out of the kitchen. Jorgina breaks down nutritional science in a way that's practical, realistic, and accessible, while Michele brings the restaurant-owner lens to the table, discussing how hospitality and wellness can coexist without sacrificing flavor or experience.

This episode of Dine & Dish is all about design that works as hard as you do. Host Michele DiMeo sits down with Vanessa DeLeon, internationally recognized interior designer, TV personality, and founder of Vanessa DeLeon Associates, to talk about the powerful role design plays in restaurants, hospitality spaces, and brand experience. From feng shui and flow to creating spaces that drive guest comfort, staff efficiency, and profitability, Vanessa shares how intentional design can elevate not just how a space looks—but how it performs. They dive into common design mistakes restaurant owners make, how trends are evolving in 2026, and why great design always starts with understanding how people move, dine, and connect. Whether you're opening a new restaurant, refreshing a space, or just obsessed with beautiful interiors, this episode is packed with insight, inspiration, and real-world takeaways. Come for the strategy. Stay for the style.

Branding isn't just a logo — it's how people feel when they hear your name. In this episode of Dine & Dish, we sit down with Michelle Soudry, founder and owner of The Gab Group, to talk all things branding, social media, and what it really takes to stand out in today's crowded marketplace.

Opening a restaurant is exciting—but building it can make or break your business. In this episode of Dine & Dish, Restaurant Diva host Michele DiMeo sits down with seasoned general contractor and managing partner of Madison Construction Steve DiPietro to pull back the curtain on what it really takes to build a restaurant the right way—from planning and budgeting to timelines, permits, and avoiding costly mistakes. We cover what owners should do before signing a lease, how to choose the right build team, where to spend (and where to save), and the design decisions that impact operations long after opening day. If you're building, expanding, or even dreaming of your next concept, this episode is packed with real-world advice you don't want to miss. New episodes air weekly—pull up a chair and dig in.

Before the menu, before the build-out, before the doors open—there's the lease. In this episode of Dine & Dish, host Michele DiMeo sits down with Paul Stanton, commercial real estate and legal expert, to unpack the legal realities every restaurant owner needs to understand before signing on the dotted line. From hidden lease clauses and CAM charges to personal guarantees, build-out responsibility, and exit strategies, this conversation delivers practical guidance and hard truths that can save operators time, money, and stress. Whether you're opening your first restaurant or renegotiating an existing lease, this episode gives you the tools to protect your business—and yourself. Knowledge is leverage. Don't sign blind.

Opening a restaurant isn't just about great food—it's about strategy, capital, leadership, and resilience. In this must-listen episode of Dine & Dish, host Michele DiMeo sits down with Gennaro DiMeo, seasoned restaurateur and operator, and Stephen DesLauriers, restaurant systems and operational support, to break down what it actually takes to open a restaurant from the ground up. From concept and location to leases, build-outs, staffing, cash flow, and opening-day realities, this episode pulls back the curtain on the wins, the mistakes, and the hard truths every operator needs to hear—before signing a lease or lighting the burners. If you're dreaming of opening a restaurant—or already in the trenches—this episode delivers real-world insight without the fluff.

Ring in the New Year with Restaurant Diva host Michele DiMeo, her husband and business partner Gennaro DiMeo, and special guest Aviva (Vivi) for a lighthearted, feel-good episode full of laughs, honesty, and family perspective. From New Year's resolutions (and reality checks) to food, fitness, goals, and what growth really looks like at every age, this episode proves that fresh starts don't have to be perfect—they just have to be real. With three generations of opinions at the table, the DiMeos share candid reflections, playful banter, and a toast to the year ahead. It's a reminder that success, family, and balance are better served together.

Food allergies are no longer a side conversation in restaurants—they're a business, legal, and brand imperative. In this episode of Dine and Dish, Restaurant Diva host Michele DiMeo sits down with Betsy Craig, Founder and CEO of MenuTrinfo, to unpack the real state of allergen management in today's restaurant industry. From menu labeling and staff training to legal exposure, guest trust, and emerging regulations, this conversation pulls back the curtain on what operators are getting right—and dangerously wrong. Whether you're an independent operator or running multiple locations, this episode delivers actionable insights, hard truths, and practical solutions to help you protect your guests, your brand, and your bottom line. If you think allergens are optional, this episode will change your mind.

In this episode of Dine & Dish with Restaurant Diva, host Michele DiMeo sits down with industry expert John Opdahl to break down the real economics behind restaurant purchasing. From buying power and food contracts to rebates, distributor negotiations, and protecting margins, John pulls back the curtain on where restaurants lose money—and how smart operators keep it. Whether you're a single-unit owner or running multiple locations, this conversation delivers practical strategies to reduce food costs, leverage vendor relationships, and turn purchasing into a profit driver instead of a pain point. If you've ever wondered "Where is my money going?"—this episode is your answer.

In this essential year-end episode, host Michele DiMeo sits down with finance/ tax and business systems expert Jill Risbon to break down everything owners and operators need to know before closing out 2025 and gearing up for a smooth, profitable start to 2026. From bookkeeping mistakes and tax-saving strategies to tip credit compliance, payroll prep, and avoiding costly audits, this episode is your year-end financial checklist—served with clarity, simplicity, and real-world restaurant insight. Whether you run a single location or a multi-unit group, you'll walk away with practical steps you can take right now to protect your bottom line, reduce stress, and set yourself up for success in the new year. Get your books clean, get compliant, and get confident. Let's dine, dish, and dominate year-end together.

This week, Michele sits down with Carl Griffenkranz, a seasoned professional staffing recruiter, to break down the biggest challenges and smartest strategies for hiring and staffing during the holiday rush. From understanding the current hiring market to attracting the right candidates, speeding up the interview process, training seasonal employees, and retaining top performers—this episode delivers real, actionable insights every restaurant operator can use. If your business is gearing up for its busiest season, don't miss this expert conversation packed with practical tips to build a stronger, more reliable holiday team.

In this special Thanksgiving episode, host Michele DiMeo with guest Gennaro DiMeo—serve up a candid look at what the holiday season really feels like in the restaurant world. From the chaos of holiday menu planning and take-home orders to the pressure of delivering flawless service, this husband-wife dynamic duo shares real stories, industry insights, and heartfelt gratitude. Warm, funny, and full of behind-the-scenes truth, this episode captures the true spirit of hospitality during its busiest (and most meaningful) time of year. Pull up a seat and enjoy this Thanksgiving dish!

Technology is transforming the guest experience—but is it elevating hospitality or eroding the personal touch? In this episode, Michele and guest Stephen DesLauriers dive into the rising wave of QR codes, handheld ordering devices, AI-driven waitlists, automated kiosks, and all the gadgets reshaping front-of-house operations and some BOH mentions.   We break down what tech genuinely improves efficiency, what creates friction for guests, and how restaurant leaders can strike the perfect balance between innovation and authentic human connection. Whether you're a seasoned operator or a curious diner, this episode serves the real tea on the future of service tech devices.

In this episode of Dine & Dish with Restaurant Diva, Michele DiMeo, we're talking all things real estate, restaurants, and results. Michele sits down with industry expert Lee Block to uncover the secrets behind finding the perfect restaurant location — from visibility and demographics to the gut instincts that separate a good spot from a great one. Together, they explore today's hottest commercial real estate trends, how the NYC dining scene is evolving, and why choosing the right site is one of the most important — and challenging — decisions a restaurateur can make. If you've ever wondered what makes a location truly thrive, this conversation serves up the insider scoop you've been hungry for. Tune in now — and remember, in this business, it's always Location, Location, Location!

In this episode of Dine & Dish, host Michele DiMeo, the Restaurant Diva, sits down with Amanda, the Innkeeper of the charming Foster Harris House, to uncover the heart and soul behind truly exceptional hospitality. Together, they explore what it means to create emotional connections with guests, the art of anticipating needs before they're spoken, and how genuine care transforms a stay—or a meal—into an unforgettable experience. Tune in for heartfelt stories, timeless service lessons, and a reminder that the best hospitality always begins with empathy.

This week on Dine & Dish, Michele and special guest Stephen DesLauriers dive deep into one of hospitality's hottest and most complicated topics — tipping. From its surprising origins in 17th-century England's coffeehouses and taverns (where "To Insure Promptitude" gave us the word "TIP") to its modern-day evolution in American dining culture, tipping has always walked the line between gratitude and expectation.  Whether you're a server, restaurateur, or diner who's ever wondered how much is enough, this conversation gets to the heart of what tipping says about value, appreciation, and the art of service. Pull up a chair — it's time to dish.

"It's not just a meal — it's a show. Michele and Krista uncover the hottest dining trends, from tableside theatrics and interactive chef experiences to candle-lit dinners, dining in the dark, and AI-driven immersive tables. Learn how restaurants are turning every meal into an unforgettable, Instagram-worthy moment." Keeping it real and bringing it back to Hospitality.

In this episode Krista and Michele walk through what they look for when hiring servers, what a typical training schedule looks like, and of course lots of little extras with a hint of celebrity gossip.  Big thank you to our listener, Angie for asking the questions....keep 'em coming.    Cheers!!

Love them or hate them, guest reviews on Yelp and Google can make or break your restaurant's reputation. In this episode, Michele and Krista dive into the good, the bad, and the downright ugly world of online reviews. From celebrating those 5-star raves to gracefully handling the tough critics, you'll learn how to: Respond like a pro (even when you want to scream). Turn negative feedback into opportunities. Use reviews to motivate and train your staff. Leverage glowing guest comments in your marketing. Whether you're a restaurant owner, manager, or just love a good review story, this episode will give you practical tips on mastering the review game

In this week's episode Michele and Krista go through what happens when your order comes out wrong.  How to handle it and how NOT to handle it, both from the guest and restaurant POV.  They also give away some insider info regarding your reservations in Open Table and RESY, and completely put the rumor to rest that something bad happens when you send your food back.

Whether it's your very first date or your fiftieth, dining together can make—or break—the magic. Michele and Krista dish on the do's and don'ts of dating over dinner—from choosing the perfect spot and ordering like a pro to dodging those first-date food faux pas (hello, spaghetti!). They share insider secrets for mastering menu confidence, creating the ultimate date-night vibe, and keeping the spark alive—plus a few laugh-out-loud stories from the restaurant floor and the 2025 dating scene.

In this episode of Dine & Dish, Michele DiMeo and Krista Lepore know there's a world of difference between a true allergy, an intolerance or a restriction.  This week, we're breaking down the rules of the game: how the kitchen really handles allergies, why clear Guest–Server–Chef communication is the golden ticket, and what happens when it all goes sideways. Plus, a little "Sex and the City" for garnish—because service talk is always better with a pop culture twist.  Shout out to Findmeglutenfree.com for all of our Celiac friends. 

In this episode of Dine & Dish, Michele DiMeo and Krista Lepore dive into one of the most hotly debated topics in hospitality: should servers clear plates before everyone at the table is finished eating? From fine dining to fast casual outings, we break down the do's, don'ts, and unspoken rules of service that can make or break a guest's experience. Plus, we share real stories from the floor, industry secrets, and our unfiltered takes on what's hot (and not) in today's restaurant world. Pull up a chair—it's time to dish.

On this debut episode of Dine and Dish, Michele and Krista step into the chaos of FX's The Bear to separate restaurant reality from TV drama. From Carmy's high-pressure kitchen to Richie's FOH antics, we're breaking down what the show gets right (and what it doesn't) about hospitality. Expect hot takes on FOH etiquette, family meal culture, and the unspoken rules of service that only industry insiders truly know. We dish on FX's The Bear — what it gets right (and wrong) about real FOH life, hospitality, and unspoken restaurant rules.