In this week’s episode, we sit down with Distinguished Toastmaster Augusta Inniss, Program Quality Director of District 36 and incoming District Director for District 220 to talk about one of the most underrated skills in leadership—communication.

From building confidence and finding your voice to leading teams and speaking with impact, Augusta shares practical insights on how strong communication shapes better leaders, stronger teams, and more successful businesses.

Whether you’re running a restaurant, leading a team, or looking to grow personally, this conversation is packed with takeaways you can put into action right away.

A Must listen!

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.

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, 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, 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.

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 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.