Every unforgettable production, work of art, hospitality experience, or successful brand begins with one thing—a powerful story.

On this episode of Restaurant Diva's Dine & Dish Podcast, host Michele DiMeo welcomes Erica Bergsmeds—producer, creative visionary, and contemporary artist—for an inspiring conversation about creativity, storytelling, authenticity, and the many ways art shapes how we experience the world.

As an accomplished producer, Erica has spent her career bringing ideas to life behind the scenes, helping transform creative visions into meaningful experiences. Today, she is also making her mark in the contemporary art world through her latest exhibition and her stunning collection of digital artwork on aluminum, where technology and fine art merge to create bold, modern pieces.

At the heart of the conversation is Erica's powerful "Masked" series.

The teddy bear masks featured throughout the collection symbolize the personas we wear in everyday life—especially in today's social media-driven world. Behind every carefully curated image often lies a deeper story, hidden emotions, and the authentic person waiting to be seen.

Together, Michele and Erica explore what happens when we remove those masks and embrace vulnerability, authenticity, and genuine human connection.

They also discuss how storytelling influences every industry—from art and media to hospitality, branding, and entrepreneurship—and why the most memorable experiences always begin with authenticity.

In This Episode

• Erica's career as a producer and creative storyteller
• Her latest art exhibition and artistic evolution
• The innovation behind her digital artwork on aluminum
• The inspiration and meaning behind the "Masked" series
• Social media, identity, and the personas we create
• The role of storytelling in production, branding, and business
• Creativity, leadership, and collaboration
•  How vulnerability creates deeper connections
• Why authenticity is the foundation of unforgettable experiences

Whether you're an artist, entrepreneur, hospitality professional, marketer, creative leader, or simply someone who appreciates meaningful conversations, this episode offers inspiration for anyone looking to create work that truly connects with people.

#EricaBergsmeds
#MaskedSeries
#DigitalArt
#ArtOnAluminum
#ContemporaryArt
#CreativeVisionary
#Storytelling
#ProducerLife
#CreativeLeadership
#MediaProduction
#Authenticity
#BehindTheMask
#WomenInArt
#WomenInMedia
#HumanConnection
#HospitalityLeadership
#BrandStorytelling
#DineAndDishPodcast
#RestaurantDiva
#MicheleDiMeo

00:00 — Welcome to Dine and Dish
01:04 — Erica’s Creative Journey
02:45 — How Michele and Erica Met
03:50 — The Story Behind “Masked”
07:42 — Storytelling Through Art, Film, and Hospitality
10:05 — Creating an Exhibition
13:50 — Film Production and Personal Branding
16:13 — Returning to Acting
19:44 — AI, Creativity, and Authenticity
26:19 — Building Emotional Connection Through Art
28:30 — Rapid-Fire Questions
31:44 — The Next Project: “Unfiltered”
33:22 — Favorite Places and Creative Advice
35:31 — Where to Find Erica

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 travel
• Social media strategies that build loyal audiences
• Hospitality branding that creates lasting guest experiences
• Building an authentic personal brand
• How AI is reshaping hospitality marketing
• Storytelling that drives engagement and business growth
• Marketing 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

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 consistency
• Leadership strategies that build high-performing teams
• Franchising and sustainable restaurant growth
• Why catering has become a major revenue opportunity
• Managing third-party delivery while protecting profitability
• The restaurant KPIs every operator should monitor
• Lessons 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

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 flow
• The financial reports every restaurant owner should understand
• How operational decisions affect financial performance
• The biggest financial mistakes preventing restaurant growth
• What owners often overlook before opening a second location
• How 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

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 Dives
• Behind the scenes of food television
• The evolution of American food culture
• What makes a restaurant truly memorable
• The power of hospitality and storytelling
• David'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

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 innovation
• Military nutrition and operational readiness
• Supporting American farmers and resilient supply chains
• Protein, performance, and wellness
• Scaling a food brand from startup to national distribution
• The 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

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 Service
• Inside the White House Mess
• Military Leadership & Team Development
• Event Planning & Operational Excellence
• Lessons from the U.S. Naval Academy
• Transitioning Military Skills into Business Leadership
• Service 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

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.

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.

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.