Joe Johnston, Owner, Joe's Real BBQ, Joe's Fresh Farm Grill, Liberty Market, Agritopia
It has great span and immediacy, which is hard to achieve elsewhere. Having appeared on Diners, Drive-Ins and Dives, I can attest to the fact that it is "the gift that keeps on giving" (lots of re-runs). The only con is if you're not prepared for the inevitable surge in business, you'll end up alienating most of the people you could have converted to regulars.
Josh Hebert, Chef and Owner, Posh
The pro: exposure. The con: they typically want you there by about 7:30 a.m. which means you have to get up at 5:30 or 6 a.m. to prep. Most of us are just going to bed at that point. We just don't work those hours as chefs.
Gio Osso, Chef and Owner, Virtu
A pro of appearing on TV is that you're getting exposure to potential guests that you might not have reached any other way. You can show the passion and vision you have about your food that might not always come across in print. The cons are few in that not everyone is comfortable in front of a camera, especially live TV. It's really easy to get tongue-tied.
Bernie Kantak, Chef and Partner, Citizen Public House
Television is a great way to connect with the people who visit your establishment and introduces you to new guests every time you're on. The downside is it always seems to be at the last second on the day before multiple parties, events, etc. that they want you to come in -- so is life, I guess.