Have you ever wondered why every restaurant on Diners, Drive-Ins, and Dives seems impeccably ready for Guy Fieri’s bombastic arrival? Triple D has been going strong for a whopping 48 seasons, and Fieri has not shown any signs of slowing down anytime soon.
From handmade dishes to surprise filming schedules, the beloved Food Network show sets a high bar for its featured eateries.
Our list is based on insights from the show’s producers and consistent patterns observed across episodes. It reflects the essential elements that make a restaurant’s feature on the show successful.
Restaurants Must Serve Handmade Food
On Diners, Drive-Ins, and Dives, the emphasis is on authenticity and quality. That means restaurants must serve handmade food, steering clear of any frozen options.
If your restaurant doesn’t contain a menu full of dishes that requireobviousskill to create the flavors, you havea very lowchance of getting selected.
Guy Gives Final Approval
It’s Guy’s show, and he has the final say. From the restaurant selection to the specific dishes that will be featured, nothing gets the green light without his approval.
Having the show set up like this ensures that each episode aligns with his vision and maintains the high standards the show is known for. Restaurants might undergo months of preparation, but ultimately, their goal is to impress Fieri.
No Over Easy Eggs
If you’ve ever watched the show, you’d understand quickly that Guy Fieri does not like over-easy eggs, and there are no exceptions. We’ve seen countless episodes where the chef offers him a dish that has a runny egg atop, and Guy looks disgusted.
I’veseen him flat-out refuse to eat it, and the chef thought he was joking, but he did not take one bite. That feels like a waste because they could have shown something he remarked on positively.
Restaurants should avoid items like Sunny Side eggs because he hates them!
Must Have a Compelling Backstory
Diners, Drive-Ins, and Dives is just as much about the stories behind the restaurants as it is about great food. A compelling backstory is essential for making it on the show. Before applying, restaurants need to make sure they have something intriguing for the audience beyond the food, like an interesting history, unique beginnings, or a significant connection to the community.
These stories add depth and make the episodes more engaging, giving viewers a reason to care about the food and the people who create it.
Restaurants Don’t Get to Choose the Filming Dates
Flexibility iskeyfor restaurants featured on the show. The owners don’t get to choose their filming dates—they must adapt to the production schedule. This can sometimes mean short notice and quick preparations.
You have to get with the program to make sure that everything fits within the show’s tight timeline. Sometimes, the film crew goes around the city to various locations on the same day, so everyone involved must be ready to start at the drop of a dime.
The Kitchen Must Be Fully Prepped
The owner must guarantee that the kitchen has all the ingredients on hand before filming begins. One goal is to promote a smooth operation and allow the crew to capture all the action without delays.
Chopped veggies and measured spices must be ready to go beforehand to showcase the cooking process seamlessly and professionally.
Restaurants Must Close During Filming
To manage logistics and avoid crowds,it’smandatory for restaurants to close during filming. This process usually spans about two days, during which the crew captures various aspects of the restaurant. It’s a minor payoff for the amount of publicity each spot receives.
Ambiance shots and detailed cooking processes are recorded without disrupting regular business operations. As a result, the footage is clean and focused, providing viewers with an uninterrupted glimpse into what makes each restaurant special.
Owners Must Be Ready To Provide Multiple Servings of Menu Items
It’s a bit taxing, but the chefs have to be ready to prepare several dishes and sometimes the same dish more than once. Multiple servings of menu items are a must to capture different angles and perfect shots.
Additionally, participating locations should provide afulland diverse menuto adequately showcase the range of their offerings. Taking the time to make everything on the menu highlights the variety and allows every dish to get its moment in the spotlight.
Everyone Has To Stick to the Script
Though “Triple D” thrives on spontaneity, following the scripted flow of the restaurant’s story keeps things consistent. Everyone involved, including the chefs and other staff members, needs to follow the planned storyline.
It might seem a bit restrictive, but it’s all part of creating a polished and engaging final product that viewers love. So, no improv when the cameras are rolling; the staff should say whatever was already agreed upon.
Dishes Must Be Unique
Staying true to the show's values, Guy Fieri wants to choose a restaurant that features unique foods.
You probably won’t see many restaurants on the show that serve your standard cheeseburger and fries. This is notbecause that dish doesn’t taste good at that particular restaurant, but because it’s basic and would have to be outstanding to be featured on the show.
The restaurants must showcase unique ingredients, traditional cooking methods, and signature flavors that define the locale. It’s about giving viewers a taste of the region through the screen, making them feel like they’re part of the local food scene, even from afar.
Owners Have To Pay for All the Food
Being featured on Diners, Drive-Ins, and Dives is a great opportunity, but it comes with its costs — literally. Owners have to foot the bill for all the food costs incurred during filming. Since they have to have all the ingredients available to make every dish on the menu, it can get costly.
Again, while it can be a significant expense, the exposure and potential boost in business often make it a worthwhile investment. After all, the chance to showcase their restaurant on a national stage is priceless.
Staff Needs To Be Charismatic
Thisone issort ofan unspoken rule that the production crew probably communicates during the screening process.Being in front of the camera means youhave tobe captivating to some degree to make the showinteresting.
Otherwise, the episode will be awkward, but the audience can pick up on that. The staff, particularly the chefs, must be engaging and personable on camera and interact effectively with Guy Fieri.
Owners Can’t Share Any Details Until Their Episode Airs
Secrecy is a big part of filming. The restaurant workers can’t share any details about their episode until it airs, including the dishes that were shared and Guy’s reaction to the food.
In doing so, anticipation builds and keeps the show’s content under wraps, creating a fresh and exciting reveal for viewers. It can betoughto keep such an exciting event a secret, but the surprise and subsequent buzz when the episode finally airs arewellworth the wait.
Restaurants Must Be Preparedfor Abrupt Cancellation
Flexibility is crucial when participating in Diners, Drive-Ins, and Dives. Restaurants must be prepared for the possibility of an abrupt cancellation. Various factors can lead to last-minute changes, and being able to adapt quickly is essential.
It’s disappointing, but the owners have to understand that such changes are part of the unpredictable nature of television production. Knowing that it’s possible that they might have to reschedule aids in managing expectations and permits the restaurant to handle any challenges thrown their way.
Restaurants Must Be Able To Handle the Logistical Demands of the Television Crews
Handling the logistical demands of a television production crew is no small feat. Featured restaurants must be able to accommodate multiple ten-person crews at any moment if necessary.
They have to provide enough space for the equipment and the extra people in and out of the kitchen, facilitate smooth operation during filming, and manage the hustle and bustle that comes with a large team.
Don’t Use His Catchphrases
As tempting as it might be to drop one of Guy Fieri’s iconic catchphrases, it’s a big no-no for the restaurant staff. Phrases like “Flavortown”are part of Guy’s unique brand and should be left to him.
Instead, owners and chefs should focus on their authentic expressions and interactions where permissible.
Customers Must Be Invited to the Set
When you watch the show, the customers you see at the restaurant are not there by chance. Only invited customers are allowed on set during filming for Diners, Drive-Ins, and Dives.
It manages the crowd and ensures that everyone present knows and consents to the filming process. It also adds an element of exclusivity, making those invited feel like they’re part of something special.
Don’t Touch His Camaro
One of the lighter but firm rules is to steer clear of Guy Fieri’s iconic Camaro.While it’s a beloved part of the show’s brand, it’s also off-limits to everyone, even Guy. The car gets transported to each location, and Guyis shownopening and closing the door for the most part.
However, he doesn’t drive the car up and down the highway like one may think. The car is worth a lot, and Fieri doesn’t want it damaged while traveling. So, as much as fans and staff might admire it, keeping a respectful distance is a must.
Owners Should Be Willing To Share Some of Their Culinary Secrets
Transparency is key.Don’tapply for the show if you aren’t willing to let the audience know some of the secrets tohow you getthe food to taste so good. Chefshave toprovide insight into their cooking processes and reveal what makes the dishesspecial.
The goal is to educate and entertain the viewers, giving them a behind-the-scenes look at the artistry and passion that goes into creating those unforgettable meals.
Expect Lag Time Between Filming and the Episode Airing
Patience is essential for restaurant owners because there’s often a significant lagtimebetween filming and when the episode airs.This period can be several monthslong, during which the production team edits and schedules the episode.
While the wait might be challenging, the anticipation builds excitement, and the eventual airing provides a thrilling payoff with potential boosts in business and visibility.
Restaurants Must Comply With All Local Health and Safety Regulations
Adhering to local health and safety regulations is non-negotiable for featured restaurants. The environment must be safe and hygienic, which is critical for the restaurant's regular operation and meeting the show’s standards.
If the crew shows up and the restaurant is filthy and unpresentable, it may hurt their chances for continued production.
Restaurants Must Do an In-Depth Interview
Restaurants undergo a rigorous review process before being selected. Producers meticulously evaluate potential locations, considering menu uniqueness, story, and community impact.
Aside from requesting to be on the show, multiple phone interviews and pre-recorded videos must be made before the restaurant gets selected to be on the show. For restaurants, this process is an opportunity to demonstrate their passion and excellence, setting the stage for a memorable feature on the show.
Don’t Try To Meet Fieri Before Filming
The show wants the first interaction with Guy Fieri to be as organic as possible. They feel that spontaneity between Fieri and the staff is key to the show’s success. Therefore, restaurant owners and staff are advised not to meet him before filming begins.
This rule preserves the genuine excitement and surprise that viewers love. When Guy walks into the restaurant and meets the team for the first time on camera, those interactions are fresh and unscripted.
You Don’t Get Compensated for Appearing on the Show
One unique aspect of Diners, Drive-Ins, and Dives is that restaurants cannot pay to be featured or receive payment for appearing on the show. Thus, the selections are based purely on merit and authenticity, not financial influence.
The real reward is the exposure and credibility gained from being featured, which often leads to increased business and a broader customer base without the need for monetary exchange.
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