Dine & Dish

Welcome to Restaurant Diva's Dine & Dish Podcast, where visionary leaders, entrepreneurs, artists, and hospitality innovators share the ideas shaping the future of business and creativity.

After two technology-filled attempts that never made it to air, internationally acclaimed artist and designer Jimmie Martin finally joins host Michele DiMeo for a conversation that was truly worth the wait.

Known around the world for redefining luxury through fearless creativity, Jimmie Martin has built an internationally recognized brand by transforming furniture, interiors, and everyday objects into extraordinary works of art. His bold designs have attracted celebrities, luxury collectors, designers, and hospitality brands across the globe.

In this episode, Michele and Jimmie discuss the creative process, entrepreneurship, branding, luxury design, hospitality, innovation, and why the most successful creators refuse to follow the crowd.

In this episode:

• Building a globally recognized luxury brand
• Finding inspiration and staying creatively fearless
• The business behind luxury art and design
• How art influences hospitality and guest experiences
• Taking creative risks that build iconic brands
• Entrepreneurship, innovation, and personal branding
• Global trends shaping luxury interiors and design
• Why authenticity is the foundation of lasting success

Whether you're an entrepreneur, designer, artist, hospitality professional, or simply someone who appreciates bold ideas and world-class creativity, this conversation is packed with inspiration and practical insights.

Subscribe to Restaurant Diva's Dine & Dish Podcast for weekly conversations with hospitality leaders, artists, entrepreneurs, innovators, and visionaries.

#JimmieMartin

#LuxuryDesign

#ContemporaryArt

#InteriorDesign

#LuxuryArt

#CreativeLeadership

#LuxuryLifestyle

#BrandBuilding

#Entrepreneurship

#HospitalityDesign

#DineAndDishPodcast

#RestaurantDiva

00:00 - Building a brand and standing out in the industry

01:29 - The creative process behind unique art pieces and interiors

06:35 The impact of COVID and AI on design and lifestyle

11:46 - Balancing client vision with artistic authenticity

16:41 - Future trends in art, hospitality, and interior design

21:32 - Jimmy’s advice for aspiring designers and creatives

26:46 - Jimmy’s favorite cities, hotels, and inspirations

31:41 - The importance of space and experience in design

36:43 - Jimmy’s iconic projects and collaborations

39:49 - Closing thoughts and key takeaways for listeners

Welcome to Restaurant Diva’s Dine & Dish Podcast, hosted by Michele DiMeo, The Restaurant Diva.

In this episode, Michele sits down with Maria Valetta, Maria The Wine Blonde, for a fun and approachable conversation about wine, food pairing, restaurants, travel and the stories behind the bottle.

Wine doesn’t have to be intimidating—and Maria is here to prove it.

We’re breaking down traditional wine-pairing “rules,” exploring unexpected combinations, and talking about how the right wine can completely transform a meal.

In this episode:

What wine pairs best with steak?
What should you drink with pizza?
Does pasta automatically mean Italian wine?
Champagne vs. Prosecco
Red wine vs. white wine
How to confidently order wine at a restaurant
Does expensive wine actually taste better?
Wine regions and unforgettable travel experiences
Old World vs. New World wines
The people and stories behind great wines
Wine trends worth trying—and ones we may be ready to leave behind
The Restaurant Diva Lightning Round!

Maria also shares how wine connects us to food, travel, culture and each other—and why you don't have to be a wine expert to enjoy a great bottle.

Whether you're a longtime wine lover or someone who simply wants to feel more confident ordering wine at dinner, this episode is for you.

The best wine isn't necessarily the most expensive bottle. It's the one you enjoy with great food and great people.

Pour yourself a glass and DINE, WINE & DISH with us!

Subscribe to Restaurant Diva Dine & Dish for conversations with chefs, restaurateurs, CEOs, entrepreneurs, hospitality leaders, wine experts and fascinating personalities shaping the worlds of food, restaurants, travel and hospitality.

#WinePairing #FoodAndWine #MariaTheWineBlonde #WineLovers #WineForBeginners #WineEducation #WineTips #WineTravel #WineTasting #RestaurantDiva #DineAndDishPodcast #MicheleDiMeo #RestaurantPodcast #HospitalityPodcast #FoodPodcast #WomenInWine

00:00 — Meet Maria the Wine Blonde

02:12 — From Food to Wine

08:14 — Wine Pairing Rules—and When to Break Them

12:02 — Choosing Wine Without Intimidation

15:56 — Does Wine Price Equal Quality?

22:25 — The Story Behind “The Wine Blonde”

26:23 — Vineyard Travel and Wine Experiences

30:48 — What’s Happening in Wine Right Now

37:18 — Lightning Round: Screw Caps

41:16 — Favorite Wines, Rosé, and the Wrap-Up

Welcome to Restaurant Diva’s Dine & Dish Podcast, hosted by Michele DiMeo, The Restaurant Diva, featuring leaders and experts shaping the restaurant and hospitality industry.

In this episode, Michele sits down with Doug Plass, an employment law attorney, former chef, and former restaurant manager, to uncover the legal mistakes that can expose restaurants to costly fines, employee claims, and lawsuits.

Because Doug has worked both inside restaurants and in employment law, he understands the real-world challenges operators face. He explains complex restaurant labor laws in a practical way and shares steps owners can take to reduce risk, protect employees, and build stronger workplace systems.

In this episode:

• Restaurant employment law risks every operator should understand
• Tip credits, tip pooling, and manager participation
• Wage-and-hour compliance and accurate recordkeeping
• Off-the-clock work, side work, and overtime concerns
• How to receive, document, and investigate employee complaints
• Child labor rules for restaurant employees under 18
• HR policies and management training that reduce legal exposure
• The documentation restaurants need before problems arise

Whether you own one restaurant, operate multiple locations, manage a franchise, or lead an hospitality team, this conversation provides practical guidance for creating a more compliant and professional workplace.

Employment laws vary by jurisdiction, so this episode is for general educational purposes and is not a substitute for legal advice regarding a specific situation.

Subscribe to Restaurant Diva’s Dine & Dish Podcast for conversations about restaurant operations, leadership, franchising, profitability, innovation, employment practices, and hospitality growth.

#RestaurantEmploymentLaw

#RestaurantLaw

#EmploymentLaw

#RestaurantOwner

#TipPooling

#LaborLaw

#HRCompliance

#RestaurantManagement

#DineAndDishPodcast

#RestaurantDiva

• 00:00Introduction and guest background
• 01:43 Doug’s transition from the restaurant industry to employment law
• 03:40 The importance of in-person learning and education
• 05:36 Unique staffing challenges in restaurants
• 07:34 Legal pitfalls in restaurant hiring practices
• 09:48 Tips, tip pooling, and tip credits explained
• 14:40 Documenting tips and maintaining compliance
• 19:32 Exempt vs. non-exempt employee classifications
• 24:43 Common wage-and-hour violations and lawsuits
• 29:40 Handling employee complaints and investigations
• 34:41 Franchisee responsibilities and legal risk
• 39:47 Practical advice for restaurant owners to stay compliant
• 44:46 Resources and contact information for legal help
• 46:39 Final advice and closing remarks

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