All Eateries Featured on "Diners, Drive-Ins and Dives" Abide by the Following Rules

When "Diners, Drive-Ins, and Dives", often called "Triple D" by fans, originally aired, the producers marketed the concept to eateries, hoping that they would agree to be on the show. Guy Fieri didn’t know enough diners to provide recommendations for which should be featured in the show. David Page, a former NBC and ABC news producer, recommended many of the restaurants that were featured during the first season. Niki Stavrou, the owner of Victor's 1959 Cafe in Minneapolis, said the producers approached her to appear in the show. And she is not the only one.

So you may be wondering how Guy Fieri finds all these restaurants to be on the show. Well, it’s quite easy: the restaurants come to him. Restaurant owners can apply to appear on the show by submitting an online application through the Food Network website. If you don’t own a restaurant but would like to propose one, you may apply on their behalf. Many regular viewers have recommended places over the show's 33 seasons. By doing this, the show never runs out of excellent restaurants to visit.

Whether a restaurant was submitted by fans online or discovered by producers, there are several interview rounds that the diners must go through before production begins. Once a restaurant has caught the interest of a producer, they must complete a lengthy vetting procedure. Niki Stavrou told Twin Cities Business that she had two or three phone interviews before a producer even set foot in her eatery in person. Throughout the process, there was no assurance she'd even participate in the show. Other restaurant owners have stated that they had to send recipes and food images to producers.

Although the producers find the eateries, Fieri chooses which ones to go to. About two months before filming begins, the production team combines all of their research and creates a list of alternatives. The charismatic host then makes the ultimate decision on where to travel and film. During an interview with People, Fieri stated that he chooses each restaurant and item he will consume while there. After all, he is the one who will sample each meal. That being said, the list he chooses from is curated.

With so many restaurants and not enough spots on the show, you may be wondering how exactly these eateries can catch Guy Fieri’s attention. Luckily, the answer isn’t super complicated. According to Frank Matson, a former executive producer for the show, the best thing that any restaurant can do is have a unique menu. When Guy sees interesting ingredients or an exciting, different way of preparing a dish, he will be drawn to that establishment.

The story behind a restaurant is something that piques the interest of both production and Fieri. In fact, the presenter once told Food Network Magazine that a location must have "food, story, and character" to be chosen. Months before the shoot, writers will contact the restaurant owners to develop an interesting backstory. Their story includes the basics of the restaurant, such as how it was founded, what food it serves, and what people enjoy about it. Even if this story-making process occurs months before filming, it’s not a guarantee that the restaurant will be featured on "Diners, Drive-ins, and Dives."

When Fieri initially walks inside the restaurant, he introduces himself to the owner, staff, and anyone else who’s taking part in the episode. Despite the show being largely planned out, this part of the episode is always completely raw and unscripted. "I hate sounding contrived," Fieri told People. Guy said that he will mentally rehearse what he wants to say, but that is it. Restaurant owners should prepare to greet Fieri as they would any other person walking into their restaurant.

This one is definitely a little bit strange. Sp, crew members stop into the restaurant the day before Fieri arrives to make some preparations. They set up the lighting and film the majority of the food and cooking that will be shown in the episode. This is known as the "b-roll" and is required for each restaurant’s episode. In "Triple D", Fieri narrates the footage, discussing the restaurant's reputation and most popular meals. However, he does not narrate the clips until after they have been shot.

While the introduction is spontaneous, the remainder of the program is scripted. Hey, it's critical that the story arc that the production team created comes to life on camera. However, Fieri is known for improvising and saying things off the cuff to keep the show exciting. There are some ad-lib moments, such as Fieri's responses to the dishes. However, the majority of it adheres to a precise format: introductions, meal descriptions, client comments, and so on. Months in advance, the restaurant owners and authors collaborate to develop this script.

One of the most concerning issues for restaurant owners is that they are not compensated for their time on the show. They lose a lot of money at first because they have to close their eatery and spend extra money on the food used for filming. Fortunately, this agreement works both ways: restaurants are not compensated for their time, but they cannot pay to appear on the show either. The producers and Fieri select eateries based on their story and culinary quality.

When Guy Fieri wraps his part and departs the set, the cameras remain. Producers stick around to do one-on-one interviews with the restaurant employees and owners. Later, these clips are intercut with footage from Fieri's time there. Restaurant personnel must prepare to do many interviews in one day. This is on top of the interviews and conversations they have with Fieri. This means that they would have a busy day despite being closed to customers.

Guy Fieri has a way of making the show seem lively and exciting. And that is thanks to his catchphrases that have made the show a popular one for viewers from around the world. “Flavortown” and “Funkalicious” are just two of the words that the host uses to describe the meals on offer but these are reserved solely for him. These phrases are part of Guy’s unique style and are only meant for him to use.

Because very few customers visit the eatery during filming, the majority of the food shown on the show is thrown out. The chefs must cook food so that the production team can film their preparation and cooking process and the finished plated dishes. This leads to a lot of food waste over the course of the two or three days of filming. "I believe it cost us nearly $15,000 in wasted product and cleaning costs," said Eric Goerdt, owner of Northern Waters Smokehouse in Minnesota.

Although the screening process might take months, restaurant owners frequently receive confirmation that they’ve been selected for the show just a few weeks before filming begins. Andrea Wakefield, the owner of Robino's Restaurant, stated that she received the news barely a week before. The owners are forced to act quickly to get everything ready for filming. They need to close their business, order additional food, and prepare their employees for the upcoming process. Filming happens quite rapidly, and employees may feel a bit overworked during this time.

When producers pick a restaurant for filming, they ask the owner to close it for a few days. The filming process usually takes about two days, but the restaurants may just need to close longer to get ready and clean up. Some stay closed for up to four days, during which time the film team shoots extra footage and Fieri’s cooking scenes. Many owners worry about the loss of business during this time.

Rumor has it that Guy Fieri has been known to walk out of some establishments if he didn’t like the look and smell of a restaurant or if it was not cleaned properly. And while the network has never confirmed this, it is something that many restaurant owners worry about when they are approached by the show’s production team. Should he walk in and see something that is not up to his standards, he will refuse to film there and simply walk out.

Just like we all have our own food preferences, so, too, does Fieri have foods that he just doesn’t like. And there have been times when he simply won’t eat a dish, even when it is the restaurant's signature dish and a popular option for many people. Since Fieri is the main taste tester for the show, he has certain foods he avoids, like dishes with liver and eggs, which is why you don’t often see them on the show.

Even though the show’s producers do a lot of research and interviews before they choose a restaurant, they sometimes decide not to film at a place once they arrive. David Page, creator and former producer of the show, explained that sometimes they have to cancel their plans. “We have gotten to town and canceled plans because the key to the show is that they must meet that bar.” This means that the restaurant has to meet certain standards for the show.

When the show “Diner’s, Drive-Ins, and Dives” films at a restaurant, it is usually just one of many stops that host Guy Fieri will make in a single day, with executive producer David Page sharing that they plan their trips based on the location of the restaurants and not the order of the episodes. This means that Fieri might visit up to seven restaurants in one day. Even though they visit many places, filming at one restaurant can take up to several hours.

Guy Fieri’s famous red Chevy Camaro is a big part of “Diners, Drive-Ins, and Dives.” And you will see it in every episode. But, it is a “look but don’t touch” kind of car. Fieri’s cool convertible costs over $100,000, and no one on the set of the show is allowed to drive it - not even Guy himself! According to an insider, Fieri doesn’t drive the Camaro at all. Instead, it travels from one location to another in a special trailer.

According to David Page, the show's executive producer, only restaurants that make homemade food make the cut and are included on the show. “If it’s hamburgers, they better be homemade hamburgers. It should be done from scratch,” he said in an interview with Heavy Table. “We don’t want to go into a place that serves 75% frozen Sysco pre-prepared food, but they do offer two specials every week… That is not good enough.”

Even though Fieri decides what to eat, he isn’t too picky and often wants to try a bit of everything. Ted Casper, co-owner of Casper and Runyon’s Nook shared his experience with Twin Cities Business saying, “I think we cooked every item on the menu three times with Guy.” This means that the chefs end up cooking way more than they normally would, with Fieri wanting to sample everything.

When you watch “Triple D,” you might think that Fieri likes every single dish he tries, but that is not always the case, and there are things he simply does not like about a meal or a recipe. Fieri doesn’t always like a dish, so chefs will often change up the recipe for him, making adjustments to their existing dishes to suit his preferences in the hopes he will like it.

The film crew won’t wait for chefs to prepare on set, and all restaurants must have all their ingredients chopped and ready to go before they show up. Chefs often have to start working hours in advance to get everything done in time. They have to cook large amounts of food for the two-day filming session for the show, just like they would on a busy day in the restaurant.

The show doesn’t just rely on recommendations from regular people and will often look at food critics for suggestions. These critics know all the top spots in town because they’ve tried a number of different restaurants. Sometimes, producers will ask food critics for the best recommendations, focusing on especially unusual places that are unique or different. Fusion spots and local gems are often among those that make the final cut.

In season 2, episode 8 of “Triple D,” called “Viewer’s Choice,” Fieri visited restaurants that were picked by his fans. But this isn’t just a one-time thing, as the show often takes suggestions from viewers on where to go and what to eat. Fieri stated in an interview with Town Square Delaware that they like to listen to what the viewers have to say about a certain restaurant or diner.

When filming “Diners, Drive-Ins, and Dives,” it's not just Guy Fieri that you’ll see - there’s a whole film crew too, and each restaurant usually gets a team of about ten people, including camera operators, lighting experts, and producers on set at the restaurant for a day or two. They film the food, how it is made, and interview the staff, sometimes setting up specific shots to make everything look absolutely perfect for filming.

When people watch “Diners, Drive-Ins, and Dives,” they often think Guy Fieri arrives at each restaurant in his cherry-red 1968 Camaro. But there is more to it than meets the eye. And while the Camaro is a definite hit on the show, it doesn’t actually drive to the restaurants and is transported in a special trailer. Fieri, too, will arrive in a separate car with a driver while the crew have their own minivan.

Restaurants with special and unusual dishes have a better chance of getting noticed by the producers of “Diners, Drive-Ins, and Dives.” If a restaurant serves something really different, they are more likely to catch Guy Fieri’s attention. Executive producer Frank Matson says Fieri loves to find places that use unique ingredients or special ways of cooking. When a restaurant has a standout dish, it makes it more likely to be featured on the show.

Viewers might just wonder why there are customers in the restaurant scenes of “Diners, Drive-Ins, and Dives” when the restaurant is closed. There is a simple explanation for that. These are no ordinary customers and are special regulars that are invited just for the show. According to executive producer Frank Matson, it is the restaurant owner who picks these loyal fans who get to enjoy free food and a chance to chat with Guy Fieri himself.

On “Triple D,” it’s not just Guy Fier who makes special appearances, and other celebrities visit the restaurants too. Over the years, stars like Matthew McConaughey, Adam Sandler, Kid Rock, Chris Rock, and Steve Harwell from the band Smash Mouth have shown up for a meal. These celebrity visits are planned carefully so the restaurant staff know in advance who will be coming. But, there have been times when it was a complete surprise appearance that left the staff excited and undoubtedly starstruck.

After a restaurant is filmed for “Diners, Drive-Ins, and Dives,” the episode has to be edited before it can be shown on TV. This entire editing process takes time, so the restaurant staff usually have to wait about six months for their episode on the hit show. Sometimes, it can take even longer, with restaurant owners having had to wait up to a full year before their episode appeared on TV.

After a restaurant is filmed for the show, the staff must keep everything they saw a secret until the episode airs on TV. This means that they can’t share any details about the show or spoil anything for the fans and have to act like nothing special happened to keep it a surprise. It is worth it, though, as the episode will air on TV more than once, with more and more people coming to the restaurant.

Guy Fieri is always honest about what he likes and what he doesn’t. He has shared that he reacts differently to different dishes and that if he doesn't enjoy a restaurant's food, the restaurant won't be shown on his show “Diners, Drive-Ins, and Dives.” This is according to an interview with the host on an episode on “The Late Late Show with James Corden” where he said “But if I don’t like it, I will not tell you to go there. You will not see the place.”

When “Diners, Drive-Ins, and Dives” finishes filming at a restaurant, there is one last thing that the restaurant must do: hang up a special piece of spray-painted art of Guy Fieri’s face with the words “Guy Fieri ate here” captioning the picture. This work of art also includes his autograph and the Food Network logo, making it a mark of honor for being on the show. But not everyone likes it at first.