Culinary travel is an outstanding opportunity to showcase your company’s food and wine. This article from Travel Pulse is a must-read. Read the highlights of the original post here and follow the link below to read the information in its entirety.
Culinary travel is on the menu for growing numbers of travelers.
One of today’s most powerful niches is culinary travel—whether that involves a food-related activity or two, or a longer trip focused entirely on food and wine. Given its ever-growing popularity, culinary travel shouldn’t be hard to sell, but agents still need to know the best way to break into the niche.
“Many agents are finding success by partnering with local restaurants and wineries that keep a database of client information,” said Debby Hughes of Distinct Journeys in Loveland, Ohio. “Chefs or sommeliers are often great Pied Pipers, and cruise nights at their locations can stimulate interest and bookings. Many cruise lines can arrange onboard wine tastings, pairings and cooking classes to be led by the chef or sommelier.”
Advice on Selling Culinary Vacations
WEIGH THE OPTIONS
“You have to assess clients and decide if they are more mainstream and would just enjoy a tour that has some culinary focus or if they want something more specialized. There are companies that do specialize, but I find that many suppliers can provide a one-day or one-week program.”
Stephanie Turner, Brentwood Travel
WORK WITH BDMS
“Some cruise lines offer food-and-wine programs and excursions that are more comprehensive than others, so it’s important to build a list of your own preferred suppliers and work closely with the BDMs to create a unique product for your groups.”
Debby Hughes, Distinct Journeys
DETERMINE CLIENT PREFERENCES
“You may end up with a client who doesn’t want a cruise. There are also escorted tours that focus on beer, wine, and food. You really have to ask your clients what type of experience they want. There are so many to choose from.”
Lisa Brasgalla, Travel Leaders