Restaurants Must Pay Their Own Way
Here’s something that might shock you about appearing on Guy Fieri’s famous show. Restaurants don’t get paid to appear on Diners, Drive-Ins and Dives, and they don’t get paid or reimbursed for all the ingredients used during filming. In fact, it’s quite the opposite.
Some have estimated they spent as much as $12,000 to $15,000 in total expenses. But it almost always pays off in free publicity. This means restaurant owners need to have their finances ready before the cameras roll. For many places, it’s like making an expensive bet on their future success.
Restaurants Must Close Their Doors for Days
The show typically films for two days, although some establishments have said they were closed for as long as four days. This isn’t just about closing early or opening late. We’re talking about shutting down completely and losing all that potential income while the crew sets up their equipment and films.
According to the owners of Cafe Nooner, who were featured in season 19, restaurants have to agree to close their doors for a few days while the Triple D crew does its thing. Think about how much money a busy restaurant makes in four days. That’s real cash they’re giving up for the chance at fame.
Guy Gets Final Say on Everything
After months of phone calls, research, and recipe testing, restaurants still won’t know if they’ve made it onto Diners, Drive-Ins and Dives until they get the stamp of approval that matters, and that’s Guy Fieri’s. Everything has to go through him, from the locations, to the restaurants, to the specific dishes that will be featured on the show.
The production team compiles all of their research and puts it into a list of options about two months before filming starts—then the host makes the final decision about where to go. Even after all that preparation, Guy can change his mind at the last second. Restaurant owners have no guarantee until he walks through their door.
Kitchens Must Be Camera-Ready Before Guy Arrives
Producers of Triple-D require that restaurants have their kitchens prepped and ready to go before filming begins, and definitely before Fieri arrives. This isn’t your typical cleaning day either. Everything needs to be spotless and organized for television.
The day before Fieri arrives to the restaurant, crew members visit for some preparations. They set up the lighting and film much of the food and cooking. This is called the “b-roll” and is necessary for each episode. By the time Guy shows up, much of the visual work is already done.
You Must Cook the Same Dish Multiple Times
Think Guy just takes one perfect bite and calls it good? Think again. One restaurant owner in St. Paul told Twin Cities Business that on the day the host showed up to film, “I think we cooked every item on the menu three times with Guy,” he explained. “He wanted to try everything on the menu, just about. Then they decided what to feature.”
The restaurants have to agree to make whatever Fieri wants off the menu when he gets there, even if it doesn’t get eaten for the cameras. This means tons of wasted food and extra costs that restaurants have to absorb themselves.
Customers Are Handpicked, Not Random
Those happy diners you see praising the food? They’re not just lucky customers who happened to be there. They’re all genuine fans of the food, but for the most part consist of family, friends, and a few loyal customers who are specifically invited by the restaurants to be part of the filming.
If you’re a good customer, or perhaps the customer who recommended the eatery, more than likely you’ll be invited to film. Customers are chosen, so there are no random customers involved. Don’t expect all customers to sit down and chat with Guy, that’s decided beforehand. Even the conversations are somewhat scripted.
Restaurants Get Very Short Notice for Filming
When Cafe Nooner got the call that they’d been selected to be on the show, they were told they had six days to get the restaurant ready for filming, after being told to expect at least a month’s notice. Six days! That’s barely enough time to deep clean, let alone prepare for national television.
And in Wilmington, Delaware, the owner of Little Italy restaurant learned she was going to be featured just over a week before the crew showed up. Restaurant owners need to be ready to drop everything and focus completely on the show when that call comes.
No Liver and Onions Allowed
Here’s a weird but absolute rule – don’t even think about featuring liver and onions. The forbidden food is liver. More specifically, it is the dreaded liver & onions. Fieri has called liver “nasty” in the past. This isn’t just a preference, it’s a complete ban.
In 2018, Fieri told the Daily Beast, “The kryptonite of me and food is liver and onions. I can’t even be in the same room. You could hide keys to a free Ferrari under liver and onions and I wouldn’t be driving it.” So if your signature dish is liver and onions, don’t even bother applying.
Restaurants Must Submit Recipes in Advance
Also, you need to submit your recipes in advance of filming. This isn’t just a casual conversation about ingredients. Producers want detailed recipes so they can research everything ahead of time and plan what will actually make it onto television.
The producers do all the leg work and compile a list of places they feel deserve a shot. A few months before filming, the producers submit their list to Guy Fieri and he chooses the places he wants to visit. He has the final say in who gets on the show. Your recipes are part of what gets you on that list or gets you cut.
You Must Have a Compelling Story
One of the things that really piques production’s interest—and Fieri’s—is the story behind a restaurant. In fact, the host told the Food Network Magazine that a place has to have “food, story, and character” to be selected. Just having good food isn’t enough anymore.
Months before shooting, writers will contact the restaurant owners to create a story. This story covers some basics about the restaurant: how it started, the food it serves, and what the customers like about it. If your restaurant doesn’t have an interesting backstory, you’re probably not getting on the show.
Restaurants Must Cook Everything from Scratch
The show loves spots that cook from scratch. Painstaking barbecue methods and secret family recipes have been known to entice Fieri as well. If you’re using frozen ingredients or pre-made sauces, you’re not going to impress the Triple D team.
They avoid places that’ve already been on TV, and seek out places where the food is made from scratch. This commitment to authenticity means restaurants need to prove they’re doing the real work in their kitchens, not just heating up processed food.
Be Ready for Massive Business Changes
There is something producers reportedly warn restaurant owners about prior to filming: There will be a massive influx of customers once the show airs. “When you get the call that they are going through with it, they warn you: This will change your business forever,” one restaurant owner said of the show.
The network reportedly predicts a 200% increase in business once the episode premieres, which will require more food and likely more help to keep things running smoothly. Some restaurants see their sales jump by five hundred percent after airing. That’s not just good news – it’s a complete transformation that requires serious preparation.
Did you expect the rules to be this strict?
