All The Rules Restaurants Have To Follow On 'Diners, Drive-Ins And Dives'

Per the Food Network's website, if you want to suggest your establishment for an episode of Diners, Drive-Ins and Dives, it's as easy as reaching out to the show directly. Simply email storyideas@tripledinfo.com and include your contact information.

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.

Although a lot of the show's scouting is done by producers, viewers can suggest places by email. So if you have a favorite local spot, give 'em a shout-out!

Whether a spot was submitted by fans online or found by producers, there are multiple interview rounds prior to filming.

After all, that's the first step in getting cast! "I was not familiar at all," Niki Stavrou, owner of Victor's 1959 Cafe in Minneapolis told Twin City Business magazine of DDD. "They were interested in featuring us, possibly. They emphasize that. So I did two or three phone interviews and eventually they sent a producer out in person."

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.

With so many restaurants clamoring for a spot on the show, many wonder what it takes to catch Fieri's eye. "Guy will spot a unique ingredient or a way of preparing a dish that's different and chooses that," former executive producer Frank Matson told People.

The show loves spots that cook from scratch. Painstaking barbecue methods and secret family recipes have been known to entice Fieri as well.

After a restaurant is chosen, the show works with the owners to build a storyline; it's often the background of the establishment that makes each place so unique.

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.

Despite all of the research and countless interviews done beforehand, producers have been known to axe an eatery upon arrival. "We have gotten to town and canceled places because the key to the show is that they have to meet that bar," creator and former producer David Page told Heavy Table.

Page also told Heavy Table the show operated with two 10-person crews that shot at multiple locations in a single day in 2009—though that number may have grown since.

Page told Heavy Table that circa 2009 the show shot at seven restaurants in every city they visited.

The show typically films for two days, although some establishments have said they were closed for as long as four days. During this time, the crew captures B-roll and films the cooking segments with Fieri.

Why? Ted Casper, co-owner of Casper and Runyon's Nook in St. Paul, told Twin Cities Business, "[Fieri] wanted to try everything on the menu, just about. Then they decided what to feature."

Casper told Twin Cities Business he cooked more items for Fieri than what was seen on the show. According to People, the host has the final say about what dishes are featured.

Since Fieri is (both figuratively and literally) the tastemaker of the show, he says dishes with liver and eggs are a no-go—hence why they're rarely on the show.

Since he can sometimes film at three or four restaurants in one day, Fieri drinks green juice when he's not tasting menu items. Gotta save room for the important stuff!

No, he's not trying to be rude. The Food Network host simply prefers to introduce himself right before the shoot, so that the interactions are as authentic as possible.

Although the crew can be holed up in the restaurant for days setting up equipment and capturing footage, filming the cooking segment with Fieri only takes half a day.