If you’ve ever considered becoming a Certified Restaurant Broker®, here’s a perk you might not expect: eating your way through some of the best food in the world—and calling it research. For those of us in the business of buying and selling restaurants, every meal is an opportunity to learn. Whether it’s a roadside café in Tuscany or a Michelin-starred dining room in Milan, the restaurant industry speaks a universal language. And part of a restaurant broker's role is knowing how to interpret it.
On a recent trip to Italy, we had the chance to reflect on that idea. From ancient food counters in Pompeii to family-run vineyards in Tramonti and island fish restaurants accessible only by boat, this was a journey that reminded me just how deep the roots of hospitality run—and how every plate has something to teach us.
For restaurant brokers, these experiences aren’t just pleasurable—they're professional. Restaurant brokers succeed when they can articulate value to buyers. That includes understanding the cultural, culinary, and operational elements that define restaurant excellence. Travel like this isn’t indulgence—it’s insight.
Why Travel Matters to a Restaurant Broker
While many professions require continuing education, few are as deliciously immersive as this one. When restaurant brokers travel, they don’t just visit tourist attractions. They study how menus are crafted. They notice flow, layout, and service patterns. They watch how a room feels as it fills and how food is presented. They observe kitchen efficiency, staff demeanor, and the subtle art of pacing a meal.
And because food is a product of place, traveling allows restaurant brokers to stay in tune with global trends, regional preferences, and timeless standards. It's not just a vacation—it's professional development.
Broker Insight: The restaurants we tour abroad often mirror buyer demands at home—authenticity, high-quality execution, and a story that resonates.
A Visit to the Oldest Restaurant Model in History
Our first stop was Pompeii, just outside of Naples. While most visitors are captivated by the ruins, what stood out to me as a broker was something else entirely: a thermopolium.
What is it? It is an ancient roadside food stand that was essentially a quick-service restaurant, dating back to Roman times. Built-in soup urns lined the stone counters, and it was clear from the layout that customers were served hot meals on the go. It was, quite literally, an early version of today’s fast-casual model.
Seeing this was a humbling reminder that while technology and tastes evolve, the core principles of food service—convenience, quality, and human connection—have stood the test of time. In ancient roadways, carved more than 2,000 years ago with ruins discovered in the 16th century AD.
What I Noticed as a Broker: The layout prioritized speed, visibility, and service flow—an ancient solution to the same problems fast-casual brands face today.
Tramonti: Where Farm-to-Table Isn't a Trend
On day two, we traveled deep into the countryside of Tramonti. There, a small farm and vineyard hosted no more than a dozen guests at a time. The experience was entirely off the grid: no menus, no rush, just a deeply personal journey through regional flavors. The volcanic ash deposited on the region has led to incredibly fertile grounds where they grow the grapes for the wine, the fresh tomatoes and zucchini for the food, and the goats for the cheese.
Each course featured freshly harvested vegetables, handmade cheeses, and wine aged just a few feet away from our table. There were no laminated menus or POS systems here—just hospitality in its purest form.
As a restaurant broker, it was a valuable reminder: remove the noise, and what remains is the essence of a great restaurant—authenticity, intimacy, and a connection to place. These are the concepts that consistently drive both customer loyalty and buyer demand in listings. It wasn’t the décor that made this experience outstanding. Nature served as the backdrop in a space that didn’t accommodate more than ten tables at a time.
What I Noticed as a Broker: Limiting service to a few guests didn’t reduce value—it enhanced it. The controlled scale allowed for hyper-customization and strong margins. You had to have a driver “in the know” to make the reservations for this family farm, winery and restaurant far off the beaten path. It demonstrates that the right food will bring clients.
Capri by Boat: Salt-Baked Simplicity
One of the most memorable meals came after a boat ride to the island of Capri. Our local guide, Mario, directed us to restaurant accessible only by water taxi. Once we arrived, the staff prepared salt-baked fish—a dish that felt both rustic and refined.
The fish is packed in a crust of sea salt and slow-roasted, allowing the meat to steam in its own juices. When cracked open at the table, it releases an aroma that instantly sets the stage. Contrary to what you might think, the dish isn’t salty. It’s moist, perfectly seasoned, and deeply flavorful.
From a restaurant broker’s perspective, it was a lesson in presentation and storytelling. The reveal of the salt crust became part of the experience—a reminder that great food is about more than taste. It’s about moments.
What I Noticed as a Broker: The salt-crust reveal transformed a simple dish into an event—proof that a memorable moment can elevate a menu.
Cliffside Gems in Sorrento
While guided recommendations are valuable, some of the best discoveries come from simply exploring. That’s how we ended up at a cliffside bar in Sorrento, perched high above the water with seating for no more than a dozen people.
There was no reservation system. Just a few locals, a view to remember, and a small kitchen serving fresh focaccia, olives, and Aperol spritzes. Every detail—from the garnish to the pacing—was dialed in. The staff moved with ease, creating a relaxed but polished experience.
Sometimes the smallest places deliver the biggest impressions. As restaurant brokers, we often remind buyers not to overlook small square footage or limited seating—because excellence doesn’t require a large footprint, just strong execution.
What I Noticed as a Broker: High turnover wasn’t the goal. Retention, hospitality, and a stunning setting justified the price point.
Donna Sofia: Black Buffalo Cheese and a Broker's Palate
One standout dinner was at Donna Sofia, a restaurant named in honor of Sophia Loren. The risotto? A revelation. It arrived topped with raw shrimp, black buffalo cheese, and slivered almonds. If you’ve never tried black buffalo cheese, it’s made from aged buffalo milk and has a dark rind with a delicate yet assertive flavor.
This dish was a perfect example of balancing boldness with elegance. It also reinforced something we emphasize to aspiring brokers: develop an adventurous palate. Great restaurant brokers know that the most inspired dishes aren’t always the safe choice.
What I Noticed as a Broker: Signature dishes define brands. This risotto wasn’t just delicious—it was the restaurant’s identity in a bowl.
Tomatoes, Pasta, and the Foundation of Flavor
Throughout the trip, pasta was a constant—always fresh, always handmade. But what changed from dish to dish was the tomato. Our driver explained how volcanic soil impacts flavor, and how different varieties are used for specific sauces.
These micro-differences matter. Just as two listings can look identical on paper, the fine details make all the difference in how they perform. A restaurant broker who can identify and articulate those nuances is one who delivers real value.
What I Noticed as a Broker: The simplest dishes revealed the most. Quality, sourcing, and restraint can outshine complexity.
Naples: The Birthplace of Pizza
You can’t visit Naples without paying homage to pizza. We walked through the old town and saw a working wood-fired oven more than a century old. And then, on our final night, we visited L’Antica Pizzeria da Michele, founded in 1870 and widely considered one of the best pizza restaurants in the world.
They serve just two options: Margherita or Marinara. Thin crust, fired fast, and served within seconds. There are no gimmicks here—just simplicity done with perfection.
It was a fitting end to the trip: a reminder that sometimes, what matters most isn’t what you add to a concept, but what you keep consistent over time.
What I Noticed as a Broker: Longevity in a restaurant comes from doing one thing exceptionally well—and doing it consistently.
From Italy to the U.S.: What Restaurant Brokers Can Apply
This wasn’t just a food lover’s dream—it was a masterclass in what makes restaurants succeed. And while we can't recreate the Amalfi Coast in the U.S., we can carry lessons from it into every listing, showing, and transaction.
For brokers, seeing these principles in action reinforces why attention to detail makes such a difference in evaluating a restaurant’s potential.
Lessons from the Italian Table
Traveling through Italy underscored what we already know as Certified Restaurant Brokers: great restaurants don’t just serve food. They tell stories. They reflect culture. They invite people to stay awhile.
This trip offered more than beautiful meals and scenic views. It reinforced the core principles of hospitality and the value of firsthand experience. For those considering this career, it’s a reminder that becoming a restaurant broker isn’t just about business—it’s about understanding the soul of the industry.
Final Thought: Travel makes brokers better. It sharpens instincts, teaches subtlety, and reconnects us with why we do this work in the first place.
And sometimes, that understanding begins with a simple bite of pizza in Naples.
Broker Travel Tips: How to Dine Like It’s Your Job
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