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.