Dine & Dish

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.