“Behind the Scenes: The Surprising Rules Restaurants Must Follow on ‘Diners, Drive-Ins and Dives’!”
Did you ever wonder what it takes to get your favorite hole-in-the-wall diner or drive-in onto television? With its 42nd season hitting the screens, “Diners, Drive-Ins and Dives” has undoubtedly cemented its place in food history, thanks in large part to the ever-charismatic Guy Fieri. It’s a reality show that’s launched countless culinary gems into the limelight—each episode oozing with flavor and charisma that keep viewers glued to their screens. But here’s the kicker: after all that glitz and glamour, those beloved eateries don’t see a single dollar for their time on the show. That’s right! After hours of candid interviews, meticulous staging, and film crew chaos, they’re left just basking in the glow of newfound fame—nothing more than a hopeful prayer that increased foot traffic will pay off. So, as you chow down on the next heartfelt dish featured from a local gem, consider this: is fame really enough to satisfy an empty wallet? Now in its 42nd season, Diners, Drive-Ins And Dives became a smash hit on the Food Network. Hosted by celebrity chef Guy Fieri, the TV show has featured hundreds of restaurants over the years of filming. Of course, the restaurants receive massive exposure which helps bring in business. But did you know that after long hours of interviewing, staging and filming, the restaurants aren't paid a dime?
