Dine & Dish

HOW MUCH MONEY IS YOUR RESTAURANT LOSING WITHOUT EVEN KNOWING IT?What if artificial intelligence could identify customers who leave your drive-thru before ordering, uncover operational inefficiencies, and help restaurant operators make smarter decisions across multiple locations?In this episode of Dine & Dish with Restaurant Diva, host Michele DiMeo sits down with Rob Green, VP of Revenue at Berry AI, to explore how artificial intelligence, computer vision, and data-driven technology are transforming restaurant operations, drive-thru performance, operational efficiency, and profitability.From long drive-thru lines and lost sales opportunities to labor challenges and inconsistent multi-unit performance, restaurant operators face problems that traditional point-of-sale systems don't always reveal.WHAT IF YOU COULD SEE THE OPPORTUNITIES YOU'RE MISSING?Berry AI develops computer vision technology designed to help restaurants better understand operational activity, measure performance, and identify opportunities to improve service and efficiency.IN THIS EPISODE:AI IN RESTAURANTS — How artificial intelligence and computer vision are changing restaurant operations.DRIVE-THRU ANALYTICS — Measuring traffic, wait times, service speed, and customer drive-offs.HIDDEN REVENUE OPPORTUNITIES — Why some lost sales never appear in your POS reports.DATA-DRIVEN DECISIONS — Turning operational information into actionable improvements.MULTI-UNIT RESTAURANT PERFORMANCE — Identifying trends, inconsistencies, and opportunities across locations.OPERATIONAL EFFICIENCY — Improving throughput, service execution, and the guest experience.AI AND THE HUMAN ELEMENT — Can technology support employees and managers without replacing genuine hospitality?THE FUTURE OF RESTAURANTS — Where artificial intelligence, automation, and restaurant technology may be heading.QUESTIONS EVERY RESTAURANT OWNER SHOULD BE ASKING:• How many customers leave before they ever place an order?• What operational problems are costing us revenue?• Why does one location outperform another?• Can AI help restaurant managers make better decisions?• Is the investment in restaurant technology actually worth it?• How do we balance automation with the human connection that defines hospitality?With more than 30 years of experience in restaurant development, operations, and franchising, Michele brings an operator's perspective to the conversation, exploring what these technologies really mean for the people running restaurants every day.#DineAndDish #RestaurantDiva #RestaurantAI #BerryAI #RestaurantTechnology #ArtificialIntelligence #RestaurantOperations #DriveThru #RestaurantProfitability #QSR #MultiUnitOperations #RestaurantManagement #HospitalityInnovation #FranchiseOperations #DataDrivenDecisions #FutureOfRestaurants0:00 Intro and welcome to Rob Green1:15 Meet Rob Green and Barry AI3:06 AI basics: job fears and hospitality7:20 How drive-through AI cameras work8:13 Zaxby's case study: $15K more revenue per week9:05 Chick-fil-A lines and tablet order takers11:28 Forecasting and real-time decisions12:58 Who sees the data and how behavior changes15:27 Will AI replace order takers?17:29 Avoiding report overload20:39 AI isn't a magic bullet22:06 Training AI and its assumptions23:02 POS vs. kiosks26:54 Labor, staffing and scheduling with AI29:57 Privacy, facial data and encryption31:49 Surveillance, signage and law enforcement34:05 Mobile ordering, license plates and geofencing37:37 Pickup lockers and ghost kitchens40:13 Personalized menu boards42:43 Lightning round44:59 AI accuracy and data audits46:14 Paris tangent48:19 Key takeaway: use the right tool50:02 Where to find Michele and Rob

EVERYBODY HAS BAGGAGE… BUT NOT ALL OF IT FITS IN A SUITCASE! What does it REALLY take to deliver five-star hospitality? And why do some experiences stay with us forever while others are forgotten the moment we walk out the door?This week on Dine & Dish with Restaurant Diva, Michele DiMeo sits down with Todd Foster, former Ritz-Carlton Chicago doorman, leadership coach, speaker, and author of Everybody Had Baggage, to DISH about the extraordinary power of human connection, first impressions, and making people feel truly valued.Todd spent three years welcoming guests at one of the world's most recognized luxury hospitality brands, learning that exceptional service isn't just about opening doors, carrying luggage, or remembering names.And here's the twist: Everybody has baggage. Not just the kind we pack for a trip, but the emotional baggage, personal struggles, expectations, and experiences we carry into every interaction.EVERYBODY HAS BAGGAGE — The powerful meaning behind Todd's book and what hospitality teaches us about people.THE RITZ-CARLTON EXPERIENCE — What working inside a luxury hotel taught Todd about creating unforgettable guest experiences.FIRST IMPRESSIONS MATTER — Why the first 30 seconds can change an entire customer experience.SERVICE VS. HOSPITALITY — The difference between doing your job and genuinely making someone feel special.LEADERSHIP & EMPATHY — Understanding the people behind the positions, whether they're employees, customers, or colleagues.WHAT RESTAURANTS CAN LEARN FROM LUXURY HOTELS — Bringing five-star hospitality into everyday restaurant operations.THE HUMAN CONNECTION — Why kindness, awareness, and genuine care will always matter, no matter how much technology changes our industry.We're sharing stories, lessons, laughter, and a fresh perspective on what it means to serve others.Because whether you're welcoming guests into a five-star hotel, running a restaurant, leading a team, or simply interacting with someone in your everyday life…YOU NEVER KNOW WHAT BAGGAGE SOMEONE ELSE IS CARRYING.And sometimes, the smallest act of kindness creates the biggest impact.00:00 – Introduction and Guest Background02:01 – Journey to the Ritz Carlton and Early Lessons04:04 – Training at Ritz Carlton and Service Philosophy06:13 – First Impressions and Guest Recognition08:11 – Handling High-Profile Guests and Stories12:03 – Memorizing Names and Personalizing Service16:06 – Leadership and Decision-Making in Hospitality19:53 – Dealing with Difficult Situations and Lessons Learned27:47 – Stories of Celebrities and Unexpected Encounters36:11 – Reflections on Leadership and Human Behavior44:05 – The Power of Making Guests Feel Seen52:12 – Closing Remarks and Resources

Can an artist build a successful business without sacrificing creativity? And when does an artist become an entrepreneur?On this episode of Dine & Dish with Restaurant Diva, Michele DiMeo sits down with Wanda of Wanda Tattoo, a Fine Arts-trained artist, entrepreneur and founder of a distinctive tattoo studio and art gallery in central London.This isn't just a conversation about tattoos.We're exploring the intersection of tattoo art, contemporary art, entrepreneurship, fashion, personal branding, money and creative freedom—and what it really takes to turn an artistic vision into a successful business.Wanda shares how her Fine Arts background shaped the way she approaches tattooing and why she believes tattooists should be recognized as artists rather than simply service providers.We get into the evolution of tattoo culture, skin as a canvas, discovering and curating international tattoo artists, exhibitions and collaborations—and how Wanda created an experience that goes beyond the traditional tattoo studio.Then we're talking BUSINESS.Why do talented artists sometimes struggle to make money? Should artists learn sales? How do you price creativity?Does understanding business compromise your art—or actually give you greater creative freedom? Wanda and Michele also discuss what happens when the founder becomes the brand, the relationship between personal identity and business identity, and how Wanda's distinctive fashion aesthetic became part of her visual language.Plus, we're going behind the Instagram version of entrepreneurship.London. Travel. Art. Fashion. Meetings. Dinners. Beautiful images.But what happens when the glamorous part disappears?Wanda opens up about risk, resilience, reinvention, uncertainty, difficult periods, deals that don't happen and continuing to build when things don't go according to plan.Could the Wanda universe expand beyond tattooing into art, education, content, fashion, collaborations and other creative businesses?In this episode:Tattooing as contemporary artBuilding Wanda Tattoo in LondonCreativity, money & pricing your workTurning art into a businessFashion & personal brandingInstagram vs. real entrepreneurshipDiscovering international artistsWomen in entrepreneurshipReinvention & resilienceBuilding a creative brand beyond tattooingIf you're an artist, creative entrepreneur, tattoo artist, founder or anyone trying to turn creativity into a business, this conversation is for you.0:00 — Introduction to Wanda Tattoo and her journey1:52 — Wanda’s background and influences from Romania and Greece6:17 — How Wanda transitioned from music and fine arts to tattooing9:36 — Building Wanda Tattoo: working with top artists worldwide11:47 — The evolution of tattoo art into high art and gallery exhibitions15:37 — Creating a community and unique experience for clients19:30 — Expanding into high art and collaborations23:22 — The creative process and working at night26:57 — Choosing talent and building relationships with artists31:21 — Integrating art and tattoo worlds in Wanda’s studio36:49 — Wanda’s recognition and new roles in art and culture39:44 — Fashion, style, and personal branding43:37 — Fashion influences and personal style choices49:03 — Iconic tattoos and dream collaborations49:35 — Future plans: events, collaborations, and expanding the brand51:25 — Where to find Wanda Tattoo and her work

Can someone legally take your business name? And what happens if you build an entire brand around a name you don't actually own?In this episode of Dine & Dish with Restaurant Diva, Michele DiMeo sits down with longtime friend and intellectual property attorney Andrew Price, Partner at Venable LLP, to DISH about trademarks, protecting your business name, intellectual property, and the costly branding mistakes entrepreneurs and restaurant owners need to avoid.Whether you're opening your first restaurant, growing a franchise, launching a product, creating a personal brand, or building your next big business, understanding how to protect your brand is essential.We're breaking down:What a trademark is and why your business needs oneThe difference between a trademark, copyright, and patentWhy registering an LLC doesn't automatically protect your brand nameWhen you should trademark your restaurant or business nameCommon trademark mistakes that can cost entrepreneurs thousandsWhat happens when another company uses your business nameThe difference between ™ and ®Trademark considerations for restaurant franchises and growing brandsHow AI, social media, and new technology are changing brand protectionWhy protecting your intellectual property can increase the long-term value of your businessAnd because this is Dine & Dish, we're going beyond the legal world! Andrew is also a touring musician, so we're talking about the surprising connection between trademarks, rock & roll, creativity, and building a brand that lasts.00:00 — Welcome & longtime connection - Michele introduces trademark attorney and musician Andrew Price, reflecting on their decades-long friendship and shared creative history.02:17 — Andrew’s creative path - Andrew shares how music, photography, writing, and early artistic ambitions shaped his path to law—and how he continues to perform.06:08 — Trademarks, copyrights & patents - A plain-English explanation of the differences between protecting a brand, creative work, and invention.10:56 — Why brands create value - Using Shark Tank, Scrub Daddy, Starbucks, and restaurants as examples, Michele and Andrew discuss why the right brand can be as valuable as the product itself.16:29 — Building and protecting a new brand - Andrew explains the importance of early research, strategic filing, risk tolerance, and making informed decisions before launch.23:32 — The trademark process - They unpack registration timelines, proof of use, renewals, opposition, and why waiting to protect a successful business can create real complications.33:25 — Restaurant branding - The conversation turns to protecting restaurant names, slogans, signature menu items, and social-media identity.38:22 — Social media, AI & enforcement - Andrew explores how AI can make research and identifying potential misuse faster, while emphasizing that legal judgment still matters.45:10 — Music, performance & creative energy - Andrew talks about his band, charity performances, live music, and why being on stage is his creative reset.50:32 — Lightning round - A quick-fire conversation about dream collaborators, memorable brands, trademarks versus trade secrets, and great restaurant experiences.54:47 — Where to find Andrew - Andrew shares where listeners can connect with his legal work, music, and photography.55:52 — Closing takeaway - The episode closes with appreciation for their longtime relationship and a clear message for entrepreneurs: if you build a brand, protect it.

Can AI replace hospitality—or will human connection become even MORE valuable as restaurants embrace technology?On this episode of Dine & Dish with Restaurant Diva, Michele DiMeo sits down with Mike Mudrey, co-founder of Michigan-based The 601 Group, to talk about the future of restaurants, hospitality, leadership, technology and the one thing AI can't easily replicate: genuine human connection.The 601 Group is behind hospitality concepts including The Local Epicurean, For Crêpe Sake and Brown Butter Crêperie, and Mike believes today's guests are looking for much more than good food.They're looking for an experience—and a place where they feel connected.Mike and Michele DISH about:The difference between service and true hospitalityHow AI and restaurant technology are changing the guest experienceWhy human connection may become MORE important as automation growsHow to scale multiple restaurant brands without losing their identityBuilding restaurant culture that doesn't disappear when the owner leavesLeadership lessons from Mike's experience working with senior executivesWhy founders eventually have to stop being the hero of their businessesBuilding a hospitality company with your spouseThe future of restaurants and experience-driven hospitalityMichele also asks a question every restaurant operator should be considering:As AI gets better, does being HUMAN become the restaurant industry's greatest competitive advantage?Technology will continue to change.Restaurant trends will change.But guests will always want to feel welcomed, remembered and connected.Food may bring us to the table—but hospitality is what connects us once we're there.Dine & Dish with Restaurant DivaHosted by restaurant executive and entrepreneur Michele DiMeo, The Restaurant DivaSubscribe for conversations with the restaurateurs, entrepreneurs, executives, innovators and personalities shaping the future of hospitality.#RestaurantHospitality #FutureOfRestaurants #RestaurantTechnology #AIRestaurantTechnology #FutureOfHospitality #RestaurantGuestExperience #HumanConnectionInHospitality #RestaurantCustomerExperience #RestaurantLeadership #RestaurantCulture #RestaurantAutomation #HospitalityTechnology #RestaurantIndustryTrends2026 #HowToImproveRestaurantGuestExperience #ServiceVsHospitality #ScalingARestaurantBusiness #RestaurantEntrepreneur00:00 — Introduction to Mike Mudrey and his background01:27 — Moving back to Michigan and starting in hospitality04:18 — The story behind the first crepery in Lansing09:17 — Expansion, challenges, and lessons learned14:17 — The role of leadership and building teams19:13 — The impact of AI on hospitality and operations24:10 — Creating memorable guest experiences29:12 — Balancing corporate and entrepreneurial roles34:23 — Training, innovation, and menu development39:28 — Management versus leadership in hospitality44:13 — Advice for aspiring restaurateurs and entrepreneurs