CA-C9-WINTER2023

MEXICO’S BEST EATS

HOW ONE HOTELIER IS TAKING TRADITIONAL GASTRONOMY TO THE NEXT LEVEL

NCL WILL PAY COMMISSION ON NCF s

We consider our Travel Partners our true partners – we understand that we grow our businesses together. Which is why NCL is excited to become the first contemporary cruise line to compensate travel advisors on NCFs. Our travel partners are incredibly important to us and our business; it is a true partnership, we see this value and we wanted to reward our travel advisors like never before. We know there is a lot of competition out there, and we hope this news will solidify NCL as your preferred cruise line. Happy clients, higher commissions, stronger partnerships. Submit your marketing plan today on NorwegianCentral.com and watch your commission grow!

“YOU JUST GOT A RAI$E FROM NORWEGIAN”

Senior Vice President of Sales, Norwegian Cruise Line TODD HAMILTON

>> Departments

9. PRESIDENT’S NOTE

Insights from John Ische, president of Trisept Solutions.

10. EDITOR’S NOTE

Cuisine plays a huge role in discovering new destinations.

14. TRUE NORTH

This quarter’s most important news for advisors.

17. CONVERSATIONS

Travel advisors share their most memorable culinary experiences.

20. BY THE WAY (A PSA)

Navigating clients’ changing behaviors.

22. HOW I CARRY ON

Insights from an executive chef.

24. TAKING OFF

Meet JetSetSarah, the Carivangelist of the Caribbean.

26. DIGITAL DNA

Introducing travelers’ new favorite subscription model: your business.

28. TECH TO KNOW

Go-to apps for your foodie clients.

80. BREAKOUT SESSION

Advisors share how they’re supporting each other’s mental health through the industry’s ups and downs.

82. DESTINATION NEXT

This award-winning culinary hot spot dishes up culture and tradition on a silver platter.

84. YESTERDAY’S NEWS

Air travel made headlines with these exciting announcements and proposals.

86. ASK MAXWELL

Our beloved flippered friend answers your VAX questions.

89. CROSSWORD

Exceptional options for gastronomical delights and beverage tastings around the world.

>> Features

32. FIVE HIDDEN WINE REGIONS IN THE US

Lesser-known wineries and winemakers that are sure to make an impression.

44. THE EVOLUTION OF CRUISE SHIP CUISINE

Times have changed in the culinary world, and cruise ships are keeping up.

52. A LOOK AT VAX’S 2022 TRAVEL ADVISOR SURVEY RESULTS

We asked, you answered. Here’s how advisors are feeling about VAX, our content and the value the platform offers.

58. EMBRACING SOBER CURIOUS TRAVEL

What it means to be Sober Curious and how to best serve travelers who are.

62. FOOD ON DISPLAY

Sweet treats, culturally significant dishes and bizarre flavors take center stage inside these immersive worlds.

66. 5 WAYS TO LEVERAGE EMAIL MARKETING TO GROW YOUR AUDIENCE

Start small, be consistent and stay true to your brand.

70. CREATING UNIQUE EXPERIENCES THROUGH GUIDED TOUR OFFERINGS

Tips for offering quality guided tours that enhance your client’s vacation.

74. SHOWCASING THE BEST OF MEXICO’S CUISINE

Traditional Mexican gastronomy is on full display at Hoteles Xcaret’s three all-inclusive properties.

President and Publisher

John Ische

Editorial

Editor in Chief – Sarah Kneisler

Managing Editor – Codie Liermann

Associate Editor – Jenna Buege

Contributing Editors – Jacqueline Kehoe, Elisa Parhad, Erin Zilis

Advertising

Vice President – Joe Shomperlen

External Account Managers – Pam Lowe, Sue Ulickey, Carey Driscoll

Marketing Operations

Director, Operations and Marketing – Sarah Kneisler

Advertising Product Specialist – Kati Kohler

Advertising Coordinator – Rowanna Bailey

Data & Analytics – Luke Ische

Manager, Digital Marketing – Ashley Perego

Advertising Producer – Kyle Krause

Business Development Manager – Beth Kitzman

PUBLISHED BY

CHIEF EXECUTIVE OFFICER

Steve Zepezauer

CHIEF REVENUE OFFICER

Scott Sanchez

DIRECTOR OF OPERATIONS

Tiffany Thompson

EDITORIAL DIRECTOR

Justine Amodeo

CREATIVE & MARKETING DIRECTOR

Tracy Powell

PRODUCTION MANAGER

Tina Leydecker

SALES/MEDIA PRODUCTION COORDINATOR

Taryn Metkovich

Travelers today are looking for authentic experiences. Nothing is more authentic than experiencing local cuisine while on vacation.

Food brings you closer to customs, traditions and flavors. I hope you enjoy this edition of The Compass magazine focused on culinary travel.

Vacationers want to learn about local specialties and wines before departing on their trips so they know what to look for while in destination. Here’s a list of how to say “Bon Appetite” in several languages so you can prepare your customers on how to truly be authentic while enjoying that extraordinary meal

(bil hana wish shifa’) – Arabic (Egyptian)

(sihk faahn) – Cantonese

Bon profit! – Catalan

Dobar tek! – Croatian

Smakelijk eten! – Dutch

Hyvää ruokahalua! – Finnish

Bon appétit! – French

Guten appetit! – German

(kalí óreksi) – Greek (b’tayavon) – Hebrew

Jó étvágyat! – Hungarian

Buon appetito! – Italian

John Ische PRESIDENT, TRISEPT SOLUTIONS

John’s industry tenure spans more than three decades.

(jal meokkesseumnida) – Korean

Gero apetito! – Lithuanian

(priyatno yadenye) – Macedonian (saihan hoollooroi) – Mongolian

(prijatnovo appetita) – Russian

¡Buen provecho! – Spanish (kŏr hâi jà-rern aa-hăan!) – Thai

Afiyet olsun! – Turkish

Chef, author and teacher

James

Beard once said, “Food

is our common ground, a universal experience.”

And these words couldn’t hold more truth, especially when it comes to the travel industry. There are all types of travelers in this world — those who enjoy adventurous journeys and others who appreciate complete relaxation. But no matter what type of travel is preferred, there’s one thing that shows up in each and every itinerary: food.

When visiting a new place, most travelers aim to immerse themselves in the culture and history of the destination, and a huge part of this is discovering the cuisine. Gastronomy plays such a vast role in any journey, and joining together for a meal with either travel companions or new friends is sometimes when the best memories are made. It’s revitalizing to not only discover and take part in new traditions during travel but also to take a piece of them back home to share with friends and family.

In this issue, we explore a variety of culinary experiences your clients may be in search of. You’ll learn all about Lima, Peru, one of the world’s top culinary destinations, three unique food-focused museums and even a resort that is taking the all-inclusive gastronomy concept to the next level. We all know every tasty food experience isn’t complete without a drink of choice, so this issue also highlights a few beverages. You’ll journey through a handful of under-the-radar wineries and learn all about the new sober curious travel trend.

Codie Liermann MANAGING EDITOR CODIE AIMS TO DELIVER VALUABLE CONTENT TO TRAVEL ADVISORS

To round it out, we’ve sprinkled in some industry news and business tips, including noteworthy air travel headlines, advice on email marketing and a list of some of the best apps to share with your foodie clients.

Readers are in for a treat, as all this and more awaits ahead. We’re hoping these stories create inspiration for you and your clients’ future travels. So, grab your favorite snack and drink, sit back and enjoy this epicurean escapade.

When visiting a new place, most travelers aim to immerse themselves in the culture and history of the destination, and a huge part of this is discovering the cuisine.

Correction:

*We’d like to acknowledge an error made in the Fall 2022 issue of The Compass magazine: On page 18, Patti Kollar’s correct information is as follows: Website: www.packntravel.com; Facebook: facebook.com/packntravel

Travel + Leisure GO for Professionals has everything you need to give your clients the vacation of their dreams. Turn the aspirational pages of the Travel + Leisure magazine into bookable experiences with editor-curated itineraries showcasing dazzling destinations, top hotels and extraordinary experiences.

Florence, Italy

Be inspired with world-class museums and galleries and a passionate culinary scene.

Maui, Hawaii

World -class resorts and a farm-to-table culinary movement makes this destination paradise.

San Juan, Puerto Rico

Be yond the beaches this tropical getaway offers fascinating culture and heart-pounding adventure. Ready to book?

Visit https://www.vaxvacationaccess.com/suppliers/travel-and-leisure-go/

CONTRIBUTORS

JENNA BUEGE

Associate Editor of The Compass and world explorer, Jenna loves writing about all things travel. With a degree in journalism, advertising and media studies, Jenna takes pride in her commitment to bringing her readers relatable, fun and accurate content.

ELISA PARHAD

Elisa Parhad is a Los Angeles-based writer and photographer covering travel, trends, lifestyle and culture. Her work can be found in the Los Angeles Times, Travel + Leisure and Delta Sky magazine, among others. She has also authored cultural guides on Southern California and New Mexico and a children’s book on Los Angeles.

JACQUELINE KEHOE

Jacqueline Kehoe is a writer and photographer based in Wisconsin. Her work has been seen in National Geographic, Travel + Leisure, and more.

ERIN ZILIS

Erin Zilis is a California-based editor and writer who has launched and managed consumer and B2B content marketing programs for a wide variety of brands in the travel, retail, hospitality, non-profit, real estate, gaming, healthcare and finance sectors. Her stories have appeared in print and digital magazines in the U.S. and abroad.

BETH KITZMAN

Beth Kitzman is the business development manager for VAX VacationAccess. With over 20 years of experience in the travel industry, beginning with Walt Disney World, then working for airlines, and now focusing on travel technology, Beth loves using her education degree to find ways to educate and empower travel agents to grow their leisure travel business.

MAKE EVERY SECOND COUNT AT HYATT.

Whether returning to ritual or embracing new experiences, guests celebrate every hour of the day with unparalleled adventures at Hyatt hotels and resorts worldwide. Beyond our uniquely exquisite hotels and resorts in premier destinations, travelers discover perfectly curated experiences enhanced by a deeper level of care.

Park Hyatt St. Kitts

Hôtel du Louvre

Stay the course on these big issues.

Catch New Thrills at SeaWorld

2023 is slated to be a big year for SeaWorld Parks & Entertainment as brand-new, first-of-their-kind coasters make their way to each SeaWorld location. In Orlando, travelers can look forward to the world’s first surf coaster; in San Diego, the longest and fastest straddle coaster; and, in San Antonio, the world’s first launched flume coaster.

WORDS / JENNA BUEGE

ALEX STINER

Uniworld Expands to India

Uniworld Boutique River Cruises has partnered with Maharajas’ Express to create the epic, 16-day “Sacred Ganges & the Maharajas’ Express” itinerary which will kick off in late October 2023. Travelers will begin their adventure in Kolkata where they’ll board the Ganges Voyager II for seven nights of sailing before hopping aboard the luxurious Maharajas’ Express for six nights to traverse India’s Golden Triangle and Rajasthan region.

TOURISM IN ASIA-PACIFIC EXPECTED TO RECOVER BY 2023

According to the World Travel & Tourism Council’s 2022 Travel & Tourism Economic Impact Report, the Asia-Pacific region is predicted to be one of the first destinations to recover to pre-pandemic numbers in 2023. After suffering a massive blow in 2020 and struggling with recovery efforts in 2021 due to strict border restrictions, the report found that the region’s overall economy forecast is expected to increase by 71% in the new year.

In Q4 of 2022, Delta Air Lines expanded its Air+Rail program to include Brussels, Manchester, Rome and Zurich as hubs where travelers can book onward train tickets to nearby cities through the air carrier. The company also plans to add Geneva as an Air+Rail city when it launches a route to the Swiss destination from John F. Kennedy International Airport in April 2023.

EIU’s Tourism in 2023 Report Is In

The Economist Intelligence Unit (EIU) released its Tourism in 2023 report in late October of 2022, and the results are optimistic. The report predicts that global tourism arrivals will increase by 30% in the new year but will still trail behind pre-pandemic levels. Although the trends point toward continued recovery for the travel industry, the report also noted several factors like China’s zero-COVID policy, rising costs around the globe and labor shortages as pain points that are expected to continue into 2023.

AMSTERDAM AIRPORT SCHIPHOL CAPS DEPARTURES

In late 2022, Amsterdam Airport Schiphol (AMS) announced plans to continue capping its departures, in order to provide travelers with a more reliable travel experience. The airport has been capping departures since June of 2022, and AMS stated that it will continue to limit departures through early 2023 when it will reevaluate the situation.

WE ASKED: WHAT WAS YOUR MOST MEMORABLE CULINARY EXPERIENCE WHILE TRAVELING?

WORDS / BETH KITZMAN

Nick Cron

OWNER OF BOWDEN-CRON TRAVEL LLC IN TX

WEBSITE

bowden-crontravelllc.com

FACEBOOK facebook.com/ bowdencrontravelllc

“Without question, the most memorable culinary experience I have enjoyed on a cruise ship occurred this past February at La Reserve by Wine Spectator aboard the Oceania Riviera. Oceania is well known for its culinary programs, and La Reserve offers the opportunity to experience an exquisite seven-course menu developed by Jacques Pépin paired with ‘masterfully curated’ wines. The dinner is shared with a small number of guests in the stunning La Reserve Dining Room, prepared and served by the ship’s highest-ranking staff. Each course and wine are described in exacting detail by the chef and sommelier when served. Oceania declares the experience ‘an unabashedly glorious celebration of the pleasures of the palate,’ a description that is not overstated.”

Diane Domiano

OWNER OF ABSOLUTE DREAM VACATIONS IN MD

WEBSITE absolutedreamvacations.com

FACEBOOK www.facebook.com/ absolutedreamvac

“My most memorable dining experience is when I was in Africa on safari at the Kicheche camps. They do not use electricity; everything is cooked by solar or on a grill. The food was amazing and very artistic. I have many cooking appliances but wouldn’t be able to create dishes the way they did. Every morning we would go out for a drive and have breakfast overlooking the plains. Every evening we would go out for ‘sundowners’ which was a drink and appetizers, then come back to a magnificent dinner. All food was cooked by solar. Every dinner was like this, and the table was always set elegantly. One of the dinners consisted of stuffed pork roast, potatoes, broccoli and carrots. We went to four Kicheche camps — Laikipia, Mara, Bush and Valley, and all served us dinner like this. Breakfast was wild — literally. We would be eating breakfast watching the animals in the distance roaming around. Everything was spectacular. It is my most memorable trip ever with my most memorable food ever. The fact that they had no electric/gas stove or oven and made cakes, roasts, anything is amazing to me.”

Naomi Cobi

OWNER OF NAOMI’S TRAVEL SERVICE/LIFE’S A TRIP IN CA

WEBSITE naomistravel.net

“My most memorable culinary experience while traveling was during a mother/daughter trip I took with my daughter Alex, to celebrate her graduation. Her favorite childhood destination is Jamaica. We stayed at Zoëtry Montego Bay. Every meal was exceptional at Coyaba, the oceanfront restaurant. It was the perfect setting for made to order, farmto-table meals. But dinners were by far our favorites. During dinner, the live sounds of soft steel drums playing Harry Belafonte’s “Jamaica Farewell” set the mood for the exceptional service and exquisitely prepared dishes we enjoyed. Now, six years later, when we get together for dinners, we try to recreate that same setting by playing instrumental music of today’s top hits.”

Katie MacQueen

OWNER OF BETTER KATE THAN NEVER ADVENTURES IN FL

WEBSITE betterkatethannever.com

FACEBOOK facebook.com/ betterkatethannever

“My family visited Rome a few years ago, and they were very specific in their eating. My mother asked the first restaurant to tell her one dish that was so uniquely Roman she couldn’t miss it — the answer was carbonara, and Mom got serious. She ordered the carbonara at every restaurant for the remainder of the trip. She loved seeing how each chef took this staple dish and made it their own. My partner did the same with octopus — if there was octopus on the menu, that’s what he got. It didn’t matter what form it was in, or what other food was with it.”

Getting a Taste Now We’re

From truffle gnocchi with affogato for dessert to a perfectly cut piece of filet followed by a lemon cheesecake, our 20+ unique eateries with menus designed by a Michelin star chef collective bring unrivaled dining to the seven seas — all included on every voyage.

NAVIGATING CLIENTS’ CHANGING BEHAVIORS

Travelers’ booking behaviors tend to change over the years, and not always for the best. Here are a few tips for working through these new patterns.

WORDS / CODIE LIERMANN

Travel advisors who have been in the business a while can attest to the changing behaviors of clients over the years. For example, travel agencies used to be a one-stop-shop, but the evolution of the internet has sparked interest in people wanting to do their own planning. Additionally, numerous catastrophic events have encouraged an increase in clients purchasing trip protection. Lately, younger clients tend to inquire about far off exotic destinations due to the rise in TikTok influencers sharing their experiences.

Sometimes it’s for the better, sometimes for the worse, but one thing for certain is that clients’ behaviors change over time. In this

current post-COVID climate, new habits have evolved, and we have a handful of tips to consider for keeping up with the changes.

CONSULTATIONS ARE KEY

When you work in sales, it’s easy to fall into the trap of taking on every potential lead that comes your way. More clients equal more money, right? Well, this isn’t always the case, especially after devoting hours of time and energy into a new client only to find out they plan to book on their own. The time could have been better spent working with someone who means business. Although this has been a trend since the internet helped make it so

easy, the pandemic has made even savvy travelers want to first seek the advice of an advisor before booking a trip on their own.

Setting up a system to vet prospective clients is a great way to avoid this. Maybe it’s a short phone call asking a few questions about their intentions or maybe you take it a step further and create an online form for them to fill out. This can be used to both figure out what the person is looking for and educate them about the services you provide. Having a consultation plan in place is sure to weed out some of the not so serious inquiries, leaving you with more time for the people you can count on.

INCORPORATE FEES

There’s no better time than now to incorporate fees into your business. If there’s one positive that came from the past few years, it’s that people realized the importance of working with a travel advisor, and most travelers will be happy to pay a fee for those services. Your years of travel experience, in depth training and growing meaningful supplier relationships are extremely valuable to clients, and charging a fee to share these insights is a no brainer.

It’s not always easy to ask current clients to start paying a fee if they haven’t done so in the past. But witnessing the turmoil agents went through has allowed them to understand why you’re doing it. If you look at other industries,

it’s hard to find other services people can utilize without first paying a fee. If you’re not comfortable fully jumping into charging fees, consider first incorporating a “plan to go” deposit. Before you begin working with a client, charge them a non-refundable deposit that can go towards their vacation payment if they do in fact book the trip — if they don’t book with you, it becomes a fee that covers the time you spent with them.

BE FLEXIBLE, BUT NOT TOO FLEXIBLE

It’s nice to see travel companies have gotten more flexible. For example, airlines dropped change fees, and some cruise lines and tour operators are offering $0 deposits. But while

this allows your clients to book early and change plans, what does it mean for you? It could mean you’re spending more time rebooking clients since there isn’t anything at stake, and it’s important to not allow it to happen continually.

Be flexible, but not overly flexible. One option is joining the larger travel companies in offering one free change but after that charging a fee for changes made. Cancelling a trip is different. If someone cancels, you’ve already made money from the initial fee you charged and you might even still get a portion of the commission. However, the time spent on changing a vacation completely is almost equivalent to booking a new trip, which means you should be compensated properly.

INSIGHTS FROM AN EXECUTIVE CHEF

Secrets® Impression Moxché’s Executive Chef Mario Blanco shares how passion and consistency can pay off.

WORDS / CODIE LIERMANN

Tropical ocean views, spacious accommodations and a laidback atmosphere are staples of any relaxing, all-inclusive vacation experience in Mexico’s Riviera Maya. Topping all this off with mouthwatering culinary delights is oftentimes the reason a vacation goes from good to great. Menu items rich in flavor and design are not soon forgotten by travelers and are usually the driving force behind why they return to a destination time and time again.

Guests staying at the brand-new Secrets® Impression Moxché have access to this type of delectable gastronomy. In addition to restaurants serving crowd favorites like Italian, Asian and Mexican cuisine, this resort also offers unique culinary experiences such as Ember, an open fire grill and smoke house, and Cielo Impression Rooftop, which offers up a variety of special menu items in a casual rooftop setting.

Vacationers’ tastebuds are in the good hands

of Executive Chef Mario Blanco when visiting this property, a chef who has been on a journey with Inclusive Collection, part of World of Hyatt, for 14 years. After finishing school in Mexico City, Blanco completed his training in Italy before returning to Mexico to begin his career in Cancun. He worked at Secrets Silversands, Zoëtry Paraiso De La Bonita Riviera Maya, Secrets The Vine Cancun and Secrets Maroma Beach Riviera Cancun prior to joining Secrets® Impression Moxché.

HOW IT STARTED

Coming from a family of farmers who prioritized good quality ingredients, Blanco’s inspiration to be a chef started at a young age. “I come from a family of farmers in which respect for the product is very important,” he said. “We produce vegetables and fruits such as corn, mushrooms, potatoes, etc., and seeing how a very good quality ingredient is transformed just by putting it on the fire and accompanying it with small ingredients, it’s like magic to me and is really inspiring.”

This motivation only continued throughout Blanco’s time spent in Italy: “My experience in Italy was unique, because I worked in the most important gastronomic region of Italy where respect for the ingredient, which is of very good quality, is the most important thing,” he said. And these experiences transition to his work at Secrets® Impression Moxché. Knowing this particular property

is focused on gastronomic tourism and incorporates new concepts, it’s sure to attract foodie guests. Blanco recognizes that guests’ expectations are high when visiting this all-inclusive resort and that they’ll appreciate the chefs’ efforts.

His favorite work of culinary art to create is moles, a word used in the Mexican cuisine to describe types of sauces. “Moles are my favorites,” Blanco said. “We have more than 50 different kinds in Mexico.” While there are several restaurants for guests to dine in during a stay at Secrets® Impression Moxché, which also includes access to all the restaurants at next-door Secrets® Moxché Playa Del Carmen, Blanco says Dos Almas is a must. This Mexican restaurant serves up authentic dishes and includes a taco tasting bar along with Tequila/Mezcal tastings.

A WORD OF ADVICE FOR BEGINNERS

Executive Chef Mario Blanco didn’t get to where he is now overnight. His success is the result of putting in years of hard work. The advice he has for someone just starting out is to stay consistent, saying they’ll need to have “a lot of passion for cooking, consistency in what they do and understanding that the results come after many years of effort.” For Blanco, having passion for what he does is most important.

His passion for cooking is present both inside and outside of the kitchen. Even when he travels, he says the one thing that you’ll always find in his carry on is “AirPods, because I need to listen to the cooking podcasts.”

MEET JETSETSARAH, THE CARIVANGELIST OF THE CARIBBEAN

Through video, print and digital work, Sarah Greaves-Gabbadon successfully shares the magic of travel through her experiences.

WORDS / CODIE LIERMANN / PHOTOS COURTESY OF SARAH GREAVES-GABBADON

When the very first memory a person can recall is of traveling, it’s bound to play a prominent role throughout the rest of their life — at least that’s been the case for Sarah Greaves-Gabbadon, also known to some people as JetSetSarah. She remembers being on a plane at an early age traveling from England, where she was born, to Jamaica, where her father was going to be for three years on contract.

“My first memory in life is of looking out the plane window and talking to my mother and saying ‘Mommy, Mommy, Mommy, the clouds are upside down!’ because of course, as a three-year-old, it was just mind blowing to me that the clouds I had always looked up at were now out the window,” GreavesGabbadon said.

It didn’t take long for her to be captivated by the magic of travel, and her fascination only grew throughout her childhood. She

recalls hanging out in hotel lobbies and being mesmerized by the flight attendants she’d see come and go.

“I remember thinking … I want to be part of this industry. I want to be part of hotel lobbies where nothing bad ever seems to happen. All these foreign people — it just seemed so glamourous to me as a child,” she explained. All this allure led her to pursue a degree in hotel management in England, followed by internships in Jamaica.

After working in hotels, Greaves-Gabbadon transitioned to editorial. She’s currently an editor and writer and successfully created her own brand in 2012: JetSetSarah. One of the most important parts of her work is being a communicator. She calls herself a “carivangelist,” or someone who spreads the gospel of the Caribbean. Each island is unique in its own way, and she finds it important to portray the message of each one.

The Caribbean may be where she travels most, but she also covers destinations around the world. Through video, print and digital work, she communicates her travels in order to show people the world through her lens — and she actually gets as much enjoyment from sharing her travels as she does from taking the trips herself. Although travel is a large focus, she rounds it out with her other passions of fashion, running and shopping.

While travel was the norm for her growing up, Greaves-Gabbadon realizes this wasn’t the case for everyone. One positive in the industry she has recently noticed is an increase of

Black travelers. “There has been this wave of Black travel and this sudden realization that we can go places too,” she said. “I think it’s really good that people of all generations now, particularly Black people of all generations, are realizing the world is ours, and you don’t just have to go to one place. The world belongs to us all to enjoy.”

When it comes to the secret to her success, the biggest factor is that she’s doing something she loves while staying curious along the way. “I really think the secret to anyone’s success at anything is that you have to choose something you enjoy, and I really love this,” she said, adding that although there are tough times, even on her worst day of work, it’s never too bad of a day.

As for what’s on the horizon, GreavesGabbadon is excited to continue building her brand while also working for other brands. Her dream for several years has been to be a travel expert on television, and it’s something she’s actively working on.

“Let’s face it, your own brand is the only

JETSETSARAH’S FAVORITE DESTINATIONS

Jamaica - The total package. Turks & Caicos - Convenient for island hopping.

Anguilla - Posh but not pretentious. Bequia - Old-world Caribbean.

JETSETSARAH’S FIRST TRIP IN 2023

Bermuda to participate in the The Chubb Bermuda Triangle Challenge. This trip allows for her multiple passions to merge — traveling, running and sharing her experience along the way.

FOLLOW SARAH’S JOURNEYS ON INSTAGRAM:

@jetsetsarah

one that you’re going to have your whole life,” Greaves-Gabbadon said. “Building JetSetSarah as I continue to work for other brands is really important to me, and the way I’m going to do that is more television, more time on the screen.” And she has not only done two sets of satellite media tours, but also recently made her Canadian TV debut on “The Social.”

If one thing has come to light for GreavesGabbadon over the past few years, it’s that nothing can be taken for granted, and working in the travel industry is an honor that shouldn’t be taken lightly.

“I hope that even when the pandemic is fully behind us, people still remember that it is a privilege to travel; it’s a privilege to see the world, and we’re really so very lucky to be in this industry.”

INTRODUCING TRAVELERS’ NEW FAVORITE SUBSCRIPTION MODEL: YOUR BUSINESS

Move over Netflix; there’s a new subscription service in town.

From movies and meals to makeup and wine, it’s safe to say that subscription services have successfully infiltrated nearly every aspect of our daily lives.

And between effective marketing and the undeniable convenience of a small monthly or yearly fee, it’s no surprise that the model has taken the world by storm. It’s also a budding opportunity for your business.

That’s right, the travel industry is getting in on the subscription game as savvy suppliers and advisors find ways to implement the

service into their businesses. And with increased sales, stability and customer loyalty, the results speak for themselves.

EXAMPLES IN THE INDUSTRY

While subscriptions in relation to travel might sound like a new idea, frequent fliers have been using one of the industry’s most successful subscription services for years — TSA PreCheck. With an $78 signup fee and a charge of $70 to renew their TSA PreCheck membership every five years, many jet setters

find that the price is a no-brainer to bypass busy airport security lines.

Newer initiatives are taking shape too. In March 2022, Alaska Airlines launched its Flight Pass, a $49/month subscription service that allows travelers to book one direct round-trip main cabin flight every two months for just one penny (and around $15 in fees). In the luxury sphere, Inspirato, a platform focused on high-end vacation rentals and hotels, offers travelers a $2,500/month subscription service to stay at their high-end digs. Vacation planning

WORDS / JENNA BUEGE

website Tripadvisor is even in on the action with Tripadvisor Plus, a $99/year subscription service that touts discounted hotel rates and perks for theme parks, tours and more.

HOW ADVISORS CAN FOLLOW SUIT

But how does all this translate to advisors?

As subscriptions continue to enjoy massive success, sharp-witted travel pros are taking note by implementing an annual subscription model into their businesses. While the determined cost may vary, an annual subscription is when advisors charge travelers

a flat, non-refundable fee for their services each year. For example, an advisor might suggest $2,500/year for a family of four and offer additional options for larger or multigen travelers with subscriptions that range anywhere between $3,000 to $5,000. This approach is a favorite amongst advisors and travelers alike as advisors get their money upfront and travelers have a vacation to look forward to each year.

While the concept is still evolving, some advisors are thanking subscriptions for an uptick in repeat customers as happy travelers

continue with the service after completing their first year. That being said, it’s important to recognize that subscriptions aren’t for everyone, and it’s not uncommon to lose a few clients while transitioning. However, those who have made the leap are reporting a high success rate among their customer bases. In fact, some advisors have even noticed a positive shift in the types of travelers they attract, noting that subscriptions have a certain appeal to luxury and adventure travelers as they have more money to spend and book more far-off expeditions and safaris.

GO-TO APPS FOR YOUR FOODIE CLIENTS

Don’t just set your clients up with five-star restaurant recommendations — give them access to the world’s best experiences in a simple click.

WORDS / JACQUELINE KEHOE

Knowing the world’s hottest restaurants, the chefs to watch, the up-and-coming wine regions, the Michelin maybes — that’s all part of the job. Your foodie clients know they can count on you to make their travels taste good, but what if you could elevate how they dine on their travels? Set them up with the right go-to foodie apps, and their next bottle of rosé could taste even rosier with reservations easier to grab.

From nabbing last-minute tables to

breaking the code on that speakeasy password, these advisor-recommended apps will help your clients navigate any food and beverage scene with ease — and will rocket you into the ranks of a gustatory guru.

1.Vivino (Free) - “Vivino is one of my most recommended apps for clients,” said Nadine Courtney, luxury travel advisor at Cadence. The world’s most downloaded wine app allows users to scan a label or wine list — or enter it manually — to check ratings, reviews, suggested food pairings and even

see if they’re getting a good deal. “It’s just as handy when you’re touring Sonoma or Stellenbosch as it is at dinner while choosing the perfect crowd-pleasing red.”

2. Viator (Free) - Great dining experiences don’t have to be tied to high-end restaurants — it could be the feeling of your grandmother’s kitchen. With Viator, ideal dining spots can be found in any city, any time. The app offers thousands of unique foodie experiences, from at-home dining to cooking classes, chef-guided street-food tours, foraging excursions and more.

3. Resy (Free) - Foy Rento, CEO of Journey To & Fro Travel, a Virtuoso agency, recommends Resy to secure evening plans. “I utilize the app quite a bit in order to keep current about the food scenes of various destinations and cities,” said Rento. Simply pull up the restaurant you’re eyeing, and you’ll immediately see when (and where) reservations are available — and you can nab

them in just a few clicks. The app also comes in strong with reviews, new openings and highlighting local favorites around the globe if you need some on-the-ground inspiration.

4. HappyCow ($3.99) - For your vegan and vegetarian clients, HappyCow maintains a veg-friendly restaurant database across 180+ countries, with easy-access filters to meet any diverse group’s dietary needs. It also tracks natural food stores and even vegetarian- and vegan-friendly hotels, resorts and B&Bs. With offline access enabled, world travelers can save their desired spots and navigate via the app, too.

5. Untappd (Free) - Grains play no second fiddle to grapes — craft beer is just as much an art as wine. Tell your suds-loving clients to check out Untappd, where users rave about the best local breweries, share their favorite beers, log — and review — brews they’ve sampled and talk up local events and openings. Users also earn badges

for exploring international beers of differing styles and countries, from the world’s first pilsner in the Czech Republic to the newage, Guinness-rivaling stouts in Ireland.

3 MORE APPS TO UPGRADE YOUR DINING GAME

• Tipple (Free): How-to wine-tasting guides, a personal “timewine” and a fully animated aroma wheel to take any budding oenophile — and any tasting — to the next level.

• Foursquare City Guide (Free): Get tips, recommendations and even speakeasy passwords from real-life users and fellow foodies and keep lists of the restaurants worth checking out across the globe.

• OpenTable (Free): A one-stop shop for finding your next favorite restaurant, from booking reservations to vibe-hunting with photos, checking out menus, grabbing take-out and more.

Award-winning restaurants

Haute cuisine to casual fare

Unique dining experiences

Adults-only fine dining

Cabaret Dinner Shows

Gorgeous ocean views

Diverse international options

Kid-friendly eateries

Outside terraces

Expansive buffets

Cozy à la carte restaurants

Dietary accommodations

FIVE HIDDEN WINE REGIONS IN THE US

LESSER-KNOWN WINERIES AND WINEMAKERS ARE SURE TO MAKE AN IMPRESSION ON ADVENTUROUS OENOPHILES.

WORDS / ERIN ZILIS

Keuka Lake from Heron Hill Winery

Napa Valley may be the most well-known of the United States’ wine regions, but it is not the only choice for those who want to spend their time and travels exploring vineyards and sipping vino.

“The world of wine is truly about exploration and experimentation, and we are now so fortunate to have regions to discover all over the U.S. and the world,” said Camron King, president of Oakwood Strategic, a boutique consultancy in wine and food. With more than two decades of experience in the global wine industry, King is no

stranger to emerging markets. “Today, there is an opportunity to visit and experience lesserknown wine growing and wine producing regions such as Temecula, California, the Finger Lakes in New York, Woodinville, Washington, or even other regions around the world,” he said. “Wine tasting and visitation are about learning and experiencing new places and new people and simply thinking outside the box. Visiting new wine regions gives everyone the chance to broaden their palate, experiment with different grape varieties and wine styles, fall in love with a new place and even build a bigger community — a community of wine lovers!”

These lesser-known, off-the-beaten-path regions offer visitors exceptional experiences ranging from e-bike rides through grapevines to creekside tastings of flavored bubbles. The varying terroir of these locales and the passionate winemakers found there make visiting these spots a great choice to discover a stellar bottle of wine that may become a new favorite.

We’ve highlighted five of these hidden gems, which have activities for everyone — whether guests are looking for a laid-back picnic spot at the end of a country road or a modern tasting room with a gourmet dining menu.

FINGER LAKES WINE REGION (NEW

YORK)

Almost 150 wineries are located in the scenic Finger Lakes region, and with good reason. Home to over 200 riesling brands, the cool climate and dense, complex soil of this upstate New York area make for an optimal site for grape growing, especially for varietals like riesling, chardonnay, cabernet franc, pinot noir and sparkling wines.

The Cayuga Wine Trail, the first organized and longest-running wine trail in America, includes 13 member wineries as well as lakefront restaurants, secluded waterfalls, cideries, distilleries, a meadery and a taproom. Similarly, the nearby Seneca Lake Wine Trail offers visitors 27 notable wineries spread throughout 320 miles of rolling hills and lush vineyards. “The Finger Lakes region has hundreds of wineries set among incredible natural beauty,” said Brittany Gibson, executive director of the Seneca Lake Wine Trail. “Add in the local food and art scenes, stunning gorges and hiking, sapphire lakes, and you have a picture-perfect getaway.”

THREE TO TRY:

• Anthony Road Wine Company. This family-run winery overlooking Seneca Lake offers several varieties, including riesling, rosé, chardonnay, pinot gris and pinot noir, among others. Don’t miss a walk through the garden and check out the gallery, where local artists and artisans are featured on a rotating basis.

• Buttonwood Grove Winery. A multi-level deck allows for spectacular views of the serene Cayuga Lake and grounds while savoring one of the winery’s 100% estate-grown rieslings. Available April through November, guests can stay on the property in a cozy log cabin nestled under tall, whispering pines.

• Dr. Konstantin Frank. Situated on the southwestern hills of Keuka Lake, Dr. Konstantin Frank planted his first vinifera vines in 1958, launching the region’s reputation for riesling and other vinifera varieties. Tastings offer over 30 wines ranging from sparkling to still, traditional to unusual grape varieties and bone-dry to sweet.

Anthony Road Wine Company

Buttonwood Grove Winery

Lakewood Vineyards

Lakewood Vineyards on Seneca Lake

PASO ROBLES WINE COUNTRY (CALIFORNIA)

Between San Francisco and Los Angeles along California’s Central Coast, Paso Robles’ wine region includes over 200 wineries. More than 60 grape varieties are grown in the area. However, with 50% being cabernet sauvignon and 42% made up of other reds, this is a paradise for wine connoisseurs who prefer the ruby grape. A charming downtown area offers restaurants, shops and tasting rooms, but venturing out of town to one of the 11 viticultural areas uncovers the real heart of Paso: backroads dotted with wineries and 40,000 acres of vineyards. Lodging options include full-service resorts, vineyard estates, tiny homes, luxury RV properties and a vintage trailer campground.

THREE TO TRY:

• Daou. Rising 2,200 feet in elevation, Daou Mountain in the hills of the Adelaida District is the home of Daou, the highest winery on the Central Coast of California. Stunning views await at this family-owned and operated winery which produces worldclass cabernet sauvignon and Bordeaux varieties.

• Justin. The soil at Justin is ideally suited to create big, Bordeaux-style reds, which can be sampled after taking an e-bike tour through the property or at the winery’s restaurant overlooking the vineyards. Dishes include fresh ingredients grown on Justin’s 26-acre farmstead. Luxurious accommodations await at the JUST Inn Suites or The Justin Chateau, a stunning 12,000-squarefoot mansion that includes a gourmet chef’s kitchen with chef-in-residence and billiard room.

• Sculpterra. There is no doubt that you’re in for something special when you drive through the entrance at Sculpterra. Created by blacksmith Robert Bentley, an ornate gate welcomes you to the property, opening up to showcase the vineyard beyond. In addition to a fine portfolio of wines available to try, guests can stroll through a multi-million-dollar sculpture garden.

Opolo Vineyards

TH Estate Wines

RBZ Vineyard, owned by Sextant Wines Adelaida Vineyards & Winery

TEMECULA VALLEY (CALIFORNIA)

Known for its diversity of wine, Temecula Valley offers visitors over 50 different varietals, from cabernet sauvignon to sangiovese, chardonnay to viognier, and merlot to tempranillo. The wineries are close enough to one another to make touring convenient, and the climate is perfect for other activities like hotair ballooning and golf on one of the area’s scenic courses. As 90% of Temecula wines are sold direct-to-consumer, visiting is the best way to try wines from this region.

THREE TO TRY:

• Callaway Vineyard & Winery. The first winery to open its doors in Temecula in 1974, Callaway put the area on the map as a serious wine-producing region. Visitors can learn about the company’s history, viticultural practices and winemaking process on a walking tour of the lush estate before sipping an extensive menu of reds, whites, rosés and sparkling wines. At Meritage, the on-site restaurant, guests enjoy meals made from many of the ingredients found in Callaway’s own greenhouse and garden.

• South Coast Winery Resort & Spa

Situated on 63 acres of rolling vineyards, South Coast offers award-winning wines, accommodations that include 50 guest suites and 82 villas and a three-story full-service spa. The Vineyard Rose Restaurant, featuring farm-to-table California-style cuisine, makes it possible to have a great time without ever leaving the property. Offering 45 wine labels, the majority of which are available for sampling, the winery is the only four-time winner of the California State Winery of the Year award.

• Wilson Creek Winery & Vineyards. Without trying the winery’s signature Almond Sparkling Wine, no visit to Wilson Creek is complete. If you’re even more adventurous, try the Sparkling Peach Bellini, Orange Mimosa, Coconut Nui, Limoncello or Watermelon. Lunch at the on-property Creekside Grill is a lovely way to while away an afternoon.

PHOTOS: LEIGH CASTELLI PHOTOGRAPHY

Lush vineyards in Temecula Valley

Temecula’s Annual Harvest Celebration Weekend

Finding your way in Temecula

WILLAMETTE VALLEY (OREGON)

Home to more than 700 wineries, the Willamette Valley is recognized as one of the top pinot noir-producing areas in the world, although critics also rave about the region’s chardonnay. “The Willamette Valley is the epicenter for Oregon wine, touting over two-thirds of the state’s vineyards,” said Morgen McLaughlin, executive director of the Willamette Valley Wineries Association.

Located between Portland and Eugene, the Valley spans 60 miles at its widest point and is 100 miles long, running between Oregon’s Cascade Mountains and the Coast Range. “The Willamette Valley possesses some of the most varied terrain and photogenic expanses in the country,” said McLaughlin. “It is vast and uncluttered, with sleepy winery towns, oak and evergreen studded hills and plenty of wilderness.” The region’s size means there is something for everyone, whether you are looking to try a lesser-known grape varietal, want to discover food pairings or prefer to bring a picnic, need a family-friendly winery or love live entertainment.

THREE TO TRY:

• Adelsheim. Tucked into the Chehalem Mountains, Adelsheim is a LIVE-certified sustainable winery (and the first Oregon winery to achieve the certification), considered one of the world’s highest standards for sustainable viticulture and enology. You may see alpacas, horses, goats and donkeys on your drive to the rural spot. For something a little different and a beautiful keepsake to take home, check out the Artist Series Rosé, featuring a label created by a talented local artist.

• Argyle. Over the years, Argyle has helped put Oregon sparkling wines on the map. The Argyle Tasting House in Dundee offers a unique sparkling experience that includes a guide through the creative process of sparkling wine production, a walking tour of the historic property and an eightwine flight paired with small charcuterie bites.

• Domaine Drouhin. The 235-acre estate atop the Dundee Hills produces elegant pinot noir and chardonnay inspired by the family’s tradition of winemaking in France. Guests can sample the offerings while being hosted in a four-level gravity flow winery, on a spacious terrace overlooking the estate or in the winery’s secret garden.

Elk Cove Vineyards

Shea Vineyard

WOODINVILLE WINE COUNTRY (WASHINGTON)

Woodinville Wine Country is just 30 minutes from downtown Seattle, making it one of the most accessible wine regions for a day trip or weekend getaway. “Woodinville is the gateway to Washington wines,” said James Wagner, marketing director for Woodinville Wine Country, “Within a 5-mile radius, you can enjoy award-winning wine from 120+ wineries. Woodinville is truly where Washington pours.”

The wineries are spread through four distinct districts, each with its own personality. The picturesque Hollywood District, in the heart of the Sammamish River Valley, is home to 90+ rated wines, destination restaurants and the stunning Willows Lodge. The Warehouse District is home to more boutique wineries per square foot than any wine region in the world and boasts the type of environment where the person pouring the wine is often the winemaker. The fast-growing West Valley District offers a more relaxed vibe with wineries along the river. The Downtown District is home to tasting experiences, delicious restaurants and cafes, making it a perfect spot to begin or end your journey.

THREE TO TRY:

• Chateau Ste. Michelle. Founder of the region more than 55 years ago, the tasting room is open daily and offers a variety of wine sampling experiences, estate tours, seasonal menus and a popular summer concert series.

• Goose Ridge Estate Vineyard & Winery. All wines produced here are made with 100% estate fruit, grapes specifically grown and selected for the 40,000 cases produced annually for its own brands. For those looking to bring a gift home, the winery offers several fun options, including a chocolate cake mix and red blend pairing, a mulled wine spice kit, and herbal teas paired with rosé.

• JM Cellars. This family-owned winery produces new-world wines using old-world winemaking techniques and draws inspiration from various wine regions across the world. The seven-acre arboretum is a unique and relaxing spot to enjoy a glass or two.

Kayaking on the Sammamish River

Overlooking the Hollywood District from Maryhill Winery’s tasting room

Pomum Cellars

VAX VacationAccess has always had one ambition:

to make travel advisors’ lives easier and provide a platform for them to succeed. In no time, VAX became a household name in the travel advisor community, and as some may call it, their very best friend. Now boasting a community of 100,000+ leisure travel advisors, VAX has established its title as the award-winning leisure travel marketplace.

But you don’t have to take our word for it. We are proud to have won coveted industry awards for the many facets of VAX: our industry-leading booking engine technology, our marketing resources, our travel advisor education and even our presence in print. We’re always striving to give our travel advisor users the best and to keep our winning streak alive.

Travel Weekly Magellan Awards

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Education Program

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Marketing Website Overall

Marketing Campaign

Silver Award

Travel Agent Only Website

Marketing Campaign

Trip Planning

Booking Interface

Web Marketing/Advertising

Promotional Video

Educational Program

Association of National Advertisers (ANA) B2 Awards

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Travvy Awards

Best Travel Technology Provider

Best Travel Agent Reservation System

Best Travel Planning Technology

Travel Weekly Readers Choice Award

Best Travel Technology Provider

Nexion Awards

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Content Marketing: Magazine (Print or Digital) Category

THE EVOLUTION OF CRUISE SHIP CUISINE

TIMES

HAVE CHANGED IN THE CULINARY WORLD, AND CRUISE SHIPS ARE KEEPING UP. HERE ARE THE MOST INTERESTING DINING EXPERIENCES TO RECOMMEND TO YOUR CLIENTS.

WORDS / ERIN ZILIS

Travelers are often eager to experience new locales and cuisines – unique encounters and fare they can’t find at home. In years past, cruise lines were unlikely to be top-of-mind for such experiences, especially within the food and beverage scene. However, as cruise ships have expanded to include additional excursions and onboard activities, they have also expanded their culinary offerings. Let’s take a look back at the evolution of cuisine on cruise lines and the exciting excursions available to those clients who fawn over fine dining.

FINE DINING OF THE PAST

One look at a cruise ship dining menu from the early 1900s gives a peek into the past: multiple courses with rich sauce-laden entrees and decadent desserts were the standard of the day for first-class passengers aboard luxury lines. These upscale dinners, with formal dress required and established times and seating arrangements, evoke visions of the Titanic.

Today, the majority of modern cruise ships allow guests to dine at will, with options ranging from 24-hour buffets, introduced by Princess in 1995, to specialty restaurants, along with an abundance of unique culinary experiences offered on board and onshore. The transition to more informal options with

greater flexibility started in the mid-20th century, with offerings like all-you-can-eat buffets and serve-yourself smorgasbords with a quantity-over-quality mentality.

TRENDING CULINARY EXPERIENCES TODAY

Immersive and International Dining

Back in the day, if you didn’t choose the main dining room for dinner, chances were that your only other options were an Italian café and a steakhouse.

“People are wanting to explore the world through tastes and flavors, and the cruise lines are promoting that,” says Chris Gray Faust, managing editor at Cruise Critic. “From sushi to Korean, the diversity of flavors is a delight.”

Many cruise lines are taking this concept and making it their own, offering guests the ability to immerse themselves in the destination’s culinary scene. “One newer offering on a few lines is the ability to shop with a chef and have a genuine, Anthony Bourdain-style adventure on land with excursions that are unique to the destination,” says Gray Faust. “That is then reflected on the ship, with cuisine or cocktails specific to that region, or a step further with the ability to shop on shore in a local market to bring back and cook an authentic local meal with the chef. Those are flavors you’re not going to get everywhere. It’s a fun cultural experience.”

Bread making in Paros, Greece as part of Silversea S.A.L.T.

LUCIA

A few examples of this trend in action:

• Silversea’s Sea and Land Taste (SALT) program immerses guests into local food culture with hands-on activities. Guests might have lunch with a vineyard owner in Sicily or meet with a native Ecuadorian chef at the food market in Guayaquil.

• In partnership with the James Beard Foundation, Windstar Cruises offers “Sail with a Chef” experiences, allowing guests to get to know celebrated chefs and sommeliers on a personal level, picking out ingredients at a local market and learning techniques to create perfectly seasoned dishes. Shore excursions include wine, brewery and distillery tours as well as hands-on cooking classes.

• Oceania Cruises offers Culinary Discovery Tours, which includes excursions such as touring traditional markets, cooking demonstrations at a master chef’s private villa or visiting tropical plantations on a French Polynesian Island.

• Norwegian’s Meet the Winemaker series provides exclusive opportunities to engage with world-renowned winemakers and distillers through intimate wine tastings and winepaired dinners, interactive culinary demonstrations and meet-and-greets on board.

Silversea’s S.A.L.T. experience in the heart of Cyprus wine region at Oinou Yi winery, in the company of food historian Florentia Kythreotou

LUCIA GRIGGI, COURTESY OF SILVERSEA

Guests visit a local market as part of Windstar’s “Sail with a Chef” experience

Oceania Cruises’ cooking classes at The Culinary Center

• Celebrity offers a number of wine experiences including mixology sessions, sampling a flight of miniature martinis or a Jack Daniel’s or Macallan whiskey tasting.

Making Dining a Quality Experience for All

Greater considerations are being made for those with food allergies and specific preferences. Vegans and vegetarians today can select from more than just primavera pasta.

• Oceania Cruises offer an array of plantbased options, as well as some of the only cold-pressed raw juice and vegan smoothie bars at sea.

• Regent Seven Seas Cruises offers entirely vegan menus, highlighting a range of cuisines including Greek, Middle Eastern, Korean, Thai, Vietnamese, Mexican, Italian and Malaysian dishes.

• Upon request, Royal Caribbean offers a separate vegan menu that’s different every night.

• Silversea encourages guests to meet with the ship’s executive chef after boarding to ensure a custom, culinary experience based on dietary preferences.

Mondavi wine pour at Norwegian’s Meet the Winemaker series

Locally and Responsibly Sourced Foods

If guests aren’t shopping on shore, quite often the food and beverage team is. Many culinary teams create unique menus that highlight regional specialties.

• In 2022, Princess launched its Wild for Alaska Seafood program promoting sustainable fisheries and launching new Alaska-inspired menu and cocktail selections. The program offers 30 distinctive Alaskan seafood dishes with featured items every night in all main dining rooms, and the ship’s specialty restaurants offer menu inserts featuring Alaskan seafood appetizers and entrees.

• Norwegian’s sustainably-focused Metropolitan Bar makes cocktails from food waste like banana peels, coffee grounds and pineapple skins. The bars’ zero-waste drinks use surplus ingredients and specialty alcohol to create delicious concoctions.

FUTURE-FORWARD CRUISE CUISINE

Utilizing trends from restaurateurs and businesses on land is creating a movement at sea. Only a few have turned to food trends now, but experiences like these are likely to spread industry-wide in the coming years.

• Well-known concepts from celebrity chefs are spreading. Ships are beginning to offer simple indulgences like Starbucks locations and Door Dash-type apps, which will deliver orders to guests wherever they are on the ship. “What we’ve really found over the last five years is that cruise ships are looking to trends on land and those trends are being implemented on ships much faster than they were in the past,” says Gray Faust.

Plant-based summer berry pudding from Regent Seven Seas Cruises

PHOTOS COURTESY OF REGENT SEVEN SEAS CRUISES

Plant-based Hawaiian poke bowl from Regent Seven Seas Cruises

Norwegian’s Metropolitan Bar, which offers sustainable craft cocktails and biodynamic wines

COURTESY OF NORWEGIAN CRUISE LINE

Big Names at Sea

The following cruise lines have partnered with well-known chefs to deliver extraordinary gastronomic on-board experiences.

CARNIVAL: Guy Fieri presents Guy’s Burger Joint on over twenty Carnival cruise ships. Guests can enjoy a hot-off-the-grill burger inspired by the best-selling author and chef.

MSC CRUISES: Chef Roy Yamaguchi created a specialty restaurant onboard a ship for MSC Cruises with three dining concepts in one – a sushi/raw bar, a teppanyaki grill and an Asian-fusion restaurant offering cruisers a taste of international fare.

PRINCESS: Onboard two Princess Cruises, guests can sign up for a six-course, fine dining experience with award-winning chef Curtis Stone.

CELEBRITY CRUISES: Celebrity Cruises have partnered with world-renowned chef Daniel Boulud to create a fine dining experience at sea.

NORWEGIAN CRUISE LINE: Chef Geoffrey Zakarian brought Ocean Blue, a luxury seafood restaurant, on board the Norwegian Getaway which launched in 2014.

ROYAL CARIBBEAN: Chef Jamie Oliver launched his first celebrity restaurant concept with Royal Caribbean in 2014 and has grown ever since, giving guests more options for dining while at sea.

CRYSTAL CRUISES: Nobuyuki “Nobu”

Matsuhisa has opened two restaurants with Crystal Cruises and partnered with them to offer special dinners, curated menus and other celebrations when Chef Nobu is onboard.

OCEANIA CRUISES: French culinary great Jacques Pépin has a close relationship with Oceania Cruises, serving as the executive culinary director at The Culinary Center and even having a hand in exclusive cuisine experiences onboard some cruises.

SEABOURN: Michelin-star American chef Thomas Keller has worked with Seabourn to develop themed dining experiences, special menus and a classic 50s and 60s American restaurant featuring elevated versions of the iconic dishes.

DREAM CRUISES: Mark Best brought his culinary expertise to Dream Cruises in 2016 with the opening of his first restaurant at sea, Bistro by Mark Best.

P&O CRUISES: Marco Pierre White has partnered with P&O Cruises to provide unique onboard experiences by preparing Celebration Night menus and hosting masterclasses and dinners when on board certain ships, as well as hosting live cooking demos on others.

• Food halls are one such example of expanding options Gray Faust says, “Virgin Voyages was the first to launch a food hall concept and now Norwegian, who pioneered the freestyle dining concept, has one as well. Both offer different styles of ethnic foods, which is what people are eating now overall.”

• Another trend she points to is alcohol-free beverages: “The cruise lines have been investing in cocktail programs overall, but also creating interesting mocktails so that people who don’t drink have more and tastier options.”

Technology Is Spicing Things Up

As with most industries, technology is playing a significant role in ramping up guest experiences. Cruise lines are no different as they work to create the perfect pairing: tech and cuisine.

• As one example, Celebrity Cruises offers Le Petit Chef. This dining experience transports guests on a journey around the world as 3D animated mini-chefs from Italy, Spain, France and Japan whip up dishes from their

homeland and bring the table to life.

• For those who want to imbibe, mixology meets technology at Royal Caribbean’s Bionic Bar, where two robotic bartenders create an endless combination of cocktails and mocktails. While waiting for a drink, guests can check the electronic display boards for fun stats and a play-by-play of each drink that’s being made.

“The fun thing about the food and wine cruises, or any kind of themed cruise, is that you know you’re on board with other people who share the same interests,” says Gray Faust. “And so you get to geek out with somebody on the ship who cares about the topic the way that you do.”

PREPARING THE PERFECT CULINARY EXPERIENCES FOR YOUR CLIENT

The culinary landscape aboard many ships has changed so much in recent times that there is a new target audience for cruising. Years ago, the joke was that travelers gained ten pounds on a cruise. Today, advisors can

reach out to a health-conscious customer to promote some of the vegetarian dining options, as well as fitness and wellness activities, not previously available onboard. If a client has shown an interest in culinary adventures, cooking classes or wine trips in the past, they may now be interested in a cruise offering these immersive experiences.

Surveying clients about what is important to them and keeping a database of their passions can pay big dividends later. As new offerings become available on different cruise lines, a targeted email can stir up interest from a client who may not have considered cruising in the past. To reach new customers, advisors can search for special interest groups or clubs that match cruise line offerings.

“There’s a perception that ship food is just the same old, same old, but these days you really have the same variety at sea that you have on land,” concludes Gray Faust. “It’s well executed and it’s delicious. And the minds behind it often have Michelin stars!”

The Galley, Virgin Voyages’ food hall concept, offers diners quick and casual meals throughout the day.

and sour

THE EVOLUTION OF FOOD ON CRUISE LINES: A TIMELINE

Leisure cruising begins on P&O Cruises.

Customers bring their own food on cruise ships.

Cruise ships like Mauritania and Lusitania require a dress code.

on menus becomes a trend.

Carnival expands its room service offerings.

Explora Journeys will incorporate trends into their new vessel with cooking stations, charcuterie boards and non-alcoholic beverages. Many cruise lines pivot to “grab-and-go” items in buffets and cafes onboard.

Premier dining for the elite on the Titanic.

Targeting the rich and famous. Elegant food served to customers.

Chef Jacques

is hired as Oceania Cruises Executive Culinary Director.

CREDIT FOR TIMELINE: Timeline data courtesy of Jeremy Houghton, Associate Professor, College of Food Innovation & Technology, Johnson & Wales University

Please check with individual cruise lines to determine specific ship offerings.

Artwork

Carnival transforms buffets to smorgasbords.

Norwegian Cruise Line focuses on specialty restaurants.

Master Chef Nobu Matsuhisa pairs up with Crystal Cruises.

Pépin

Carnival partners with Chef Guy Fieri.

Holland America Line offers vegan menus.

Disney Cruise Line partners with Chef Scott Hunnel.

Royal Caribbean partners with Chef Jamie Oliver.

Seabourn partners with Chef Thomas Keller.

Regent Seven Seas Cruises focuses on signature concepts in their dining facilities.

Holland America Line offers unique cooking demos and classes on their ships.

Princess partners with Chef Angelo Auriana for rustic Italian food.

P&O and MSC Cruises offer cooking classes for kids.

Celebrity Cruises focuses on Halal meals for Middle Eastern travelers.

Sweet

vegetables with tofu from Regent Seven Seas Cruises

A LOOK AT VAX’S 2022 TRAVEL ADVISOR SURVEY RESULTS

WE ASKED, AND YOU ANSWERED. HERE’S HOW ADVISORS ARE FEELING ABOUT VAX, OUR CONTENT AND THE VALUE THE PLATFORM OFFERS.

WORDS / JENNA BUEGE

If you’ve ever wondered what makes VAX VacationAccess tick, the answer is simple: it’s you, the travel advisor. From our award-winning booking technology and targeted education platform to our cutting-edge editorial content and supplier resources, every feature on VAX is designed with the intent to help advisors succeed.

It’s clear that VAX loves advisors, but what do advisors think of VAX? To answer this big question, our team fielded a survey among VAX’s advisor audience to assess their needs and preferences with regard to their experience and perception of VAX. The survey yielded a total of 704 responses, and we’re sharing all the juicy details with you right here.

Advisor Demographics

The first step in best serving your audience is understanding who your audience is. The VAX Advisor Survey kicked off with questions to help us get to know our audience from their likes and dislikes to their annual income and place of work. Here are the results.

GENDER AND AGE

80% of surveyed advisors identified as female; 16% identified as male; less than 1% identified as nonbinary, and 3% preferred not to answer. As for age, Baby Boomers and Gen X are running the game with 32% of advisors between the ages of 55 to 65, closely followed by 27% in the age group of 45 to 54 and 21% over 65 years old.

YEARS OF EXPERIENCE

The travel industry is attracting lots of new faces, and VAX is happy to have them. 27% of respondents had less than two years of experience while 23% had two to five years under their belt. In the middle of the pack with six to 10 years of experience sat 14% of advisors surveyed followed by 10% with 11 to 20 years and another 10% with 21 to 30 years. Finally, at the top of the ranks were the 11% of respondents who have called themselves advisors for 31 - 40 years and the 5% of folks who have been making travelers’ dreams come true for over 40 years. Hats off to them!

AGENCY ROLE AND INCOME

The role of a travel advisor is not a “one size fits all,” as there are several different avenues to take. 60% of survey takers reported their career as an advisor as their full-time job and primary source of income while 25% stated that they work full-time but consider it a secondary income. As for their agency role, many respondents work through host agencies with 44% reporting their title as an “Independent Advisor with Host(s).” The two other most popular roles were tied with a 20% respondent rate for the titles of “Owner” and “Owner Working Under a Host(s).”

Now, let’s talk money. 74% of respondents counted their income as less than $50,000 a year. This is in line with industry standards

as 2022 research from Host Agency Reviews found that the average income of full-time, independently accredited travel advisors with 3+ years of experience registers around $21,785.

WHERE ADVISORS WORK

In 2022, many advisors (61%) are strictly working from home while others (18%) have adopted a hybrid schedule with time at home and in the office. Only 15% of surveyed advisors are at the office and accepting in-person customers while 2% are at the office but not accepting in-person customers. In line with worldwide trends, of those who consider themselves primarily home-based, 33% have been doing so for less than two years. However, that doesn’t mean that the WFH lifestyle is new to

advisors as 20% of respondents have considered themselves home-based for six to 10 years, 12% for 11 to 20 years, 5% for 21 to 30 years and 2% for 31 to 40 years.

PRODUCTS AND SALES

When asked their top product category on VAX advisors determined a clear top four:

1) ‘Vacation Packages’ (47%)

2) ‘Cruise’ (22%)

3) ‘Hotel Only’ (8%)

4) ‘FIT’ (7%)

COMMUNICATION PREFERENCES

These days, there are so many ways to stay in touch. When asked about their preferred method of communication, a majority of

advisors (36%) stated that email is the best way to get a hold of them. This was closely followed by phone at 29% and text at 21%.

We also asked survey-takers which method of communication they found to be the most effective for contacting existing or potential clients, and they answered similarly — 34% said email; 27% said phone, and 23% said via text.

CLIENT DEMOGRAPHICS

Speaking of clients, we wanted to know what type of travelers advisors were working with in 2022. Advisors reported that Baby Boomers (1946 - 1964) and Gen X (19651980) accounted for their primary client age groups followed by Gen Y and Millennials (1981 - 2000).

Of these clients, their top four travel categories were:

1) Value travel (38%)

2) Budget travel (29%)

3) Luxury travel (24%)

4) Premium travel (10%)

Perception and Value of VAX

The results are in, and they show that VAX is continuing to prove itself as a valuable resource for advisors. 85% of respondents said that they use VAX to research and book travel, and many advisors found VAX’s Offers & Incentives, Supplier Showcases and Destination Information to be among the most useful resources on the site. Respondents have the VAX team blushing as they gave us an impressive overall satisfaction score of 80/100 (up from 74 in 2021) and an increased Net Promoter Score of 41% (previously 27%).

Of course, the feedback wasn’t all sunshine and rainbows. We know that VAX isn’t perfect which is why the team asked respondents to provide open-ended comments with their thoughts on the site. Amongst the biggest gripes, advisors are frustrated with VAX’s limited reviews and occasional technical difficulties — to which we say: we hear you, and we’ll take these responses into consideration when discussing future enhancements on the site.

Awareness of Content on VAX SUPPLIER SHOWCASES

A place for suppliers to share deals, offers and announcements, 58% of surveyed advisors noted that they are aware of Supplier Showcases on VAX. This is a huge difference compared to the 12% awareness recorded in 2021. However, although 58% of advisors are aware of Supplier Showcases and the value that they offer, only 17% say they visit them often, and 3% visit them always.

When it comes to supplier communication, advisors still find email to be the most useful form of contact with 23% preferring an email directly from the supplier and 14% opting for an email from VAX. Other suitable options included online training & webinars (11%) and content on VAX (9%).

THE COMPASS

Advisors who have attended VAX training events or who have met with the team at industry happenings know that we love The Compass and the value it brings to advisors and their businesses. That’s why we’re thrilled to see 68% of respondents said they’re aware of The Compass and the same percentage said they visit the media portion of VAX sometimes, often or always. When it comes to how advisors are utilizing content on The Compass, many found it

helpful for their personal growth & development, personal education and traveler education.

As The Compass continues to rise in the ranks, we still have plenty of friendly editorial competition. On the print side of things, advisors noted Travel Weekly and Questex’s TravelAgent magazine as two of their mostread print publications in addition to The Compass magazine. As far as online favorites go, TravelWeekly.com, The Compass on VAX and our ‘This Week on VAX’ email stole the

top three spots as advisors’ most-used digital publications.

However, of all the metrics gathered, something The Compass team was thrilled to see were the results of the ‘Value of Industry Publications’ category. In this survey question, VAX asked advisors which print and digital publications they found the most useful, and The Compass took second place for both, slotted just after Travel Weekly in the number one spot. It’s safe to say that we’re feeling the love.

Now Streaming on VAX: Industry News Just for You

Introducing The Takeoff Travel Stream, your source for streaming news content on VAX, curated just for travel advisors. Whether you have 30 seconds or 30 minutes, catch the stream regularly for the industry updates that matter most to you.

3 Reasons to Tune In

Video content is updated weekly

Quick-hit stories are just minutes long

You can pause, rewind and skip ahead

EMBRACING SOBER CURIOUS TRAVEL

FROM DRY JANUARY TO SOBER OCTOBER … DISCOVER WHAT IT MEANS TO BE SOBER CURIOUS AND HOW TO BEST SERVE TRAVELERS WHO ARE.

/ JENNA BUEGE

For many, drinking is a cultural experience. It’s something that people do when they visit with friends, attend special events or escape on a vacation. It’s associated with fun and relaxation, holidays and celebrations. However, as dear as our drinking customs may be, anyone who has enjoyed one beverage too many can vouch for alcohol’s adverse effects. It’s these same unpleasant consequences that have nudged many to become what Author Ruby Warrington refers to as “Sober Curious” as they begin to explore their relationship with alcohol and its role in their life.

And just as bars and restaurants are showing their support through N/A offerings like Instagrammable mocktails and alcohol-free beers, it’s important for travel advisors to explore how they can best serve Sober Curious travelers as the movement continues to grow.

WHAT DOES IT MEAN TO BE SOBER CURIOUS?

Whether for health reasons, a New Year’s resolution or just because, many of us have wondered at one point or another what our lives would be like without or with less alcohol in them. In 2018, with the release of her book by the same name, Warrington coined a term for that feeling: Sober Curious. “To be Sober Curious really just means to allow yourself and give yourself permission to answer and investigate those questions that arise for many normal drinkers,” said Warrington. “Most normal drinkers have associated some problems attached to their drinking.”

For Warrington, some of those problems began to bubble up as she entered her mid-30s and dove deeper into her career. “I began to realize that alcohol was causing me quite a lot of problems. I would always feel hungover no matter how much I drank, even if it was just a glass of wine,” she said. “It was interrupting my sleep; it was spiking my anxiety, and I just sort of began to question how healthy this was and what the real impact of drinking was on my overall well-being.”

However, at the time, conversations about society’s relationship with

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alcohol and the solutions for those who wanted an out were quite limited. “To be asking those kinds of questions would automatically put you into the category of alcoholic. ‘You have a drinking problem, and you need to go to AA and be part of this program and you can never drink again’ … it seemed very extreme,” said Warrington. “I sort of began thinking of a different way to frame what became my evolving relationship with alcohol over a period of many years as I experimented with longer and longer periods of abstinence whilst asking a lot of these really deep questions about why I was drinking. Why I felt the need to drink, why I felt like there was so much pressure to drink, why there were so few options for non-drinkers and what my life would be like if I didn’t

drink. I called that questioning process being Sober Curious.”

ALCOHOL’S ROLE IN TRAVEL

As an airport cocktail, something fruity for the beach or a glass of suds with dinner to wash it all down, alcohol is commonly associated with a vacation state of mind. Booze is strongly tied to how we kick back and unwind, and committing to a dry getaway can be challenging for travelers early on in their Sober Curious journey. “Vacation drinking was what I held on to for the longest, and I think that’s because I had such a strong association between alcohol and relaxation,” said Warrington. “I didn’t know how to relax without alcohol because alcohol had always

been there for me anytime that I wasn’t working, whether it was dinner with friends, vacations or parties. Alcohol was always there so the thought of going for a long weekend or even a week or longer without drinking and without having work to distract myself was, well, really intimidating.”

And while there will likely be obstacles at first, a Sober Curious-friendly vacation is totally doable. In fact, travelers might even find that they come back from a booze-free retreat feeling even more well-rested than they did previous escapes. “I remember the first sort of sober vacation I did, just coming back feeling like I had actually had a vacation,” said Warrington with a laugh. “Vacations are about relaxation, and it’s not just we perceive

alcohol as helping us to relax, the after-effects and the overall impact on our physical well-being, not least our sleep, can actually take away from the quality of our relaxation.”

TIPS FOR PLANNING A SOBER CURIOUS VACATION

Travelers who choose to be mindful of their alcohol consumption, or those who decide to oust it from their lives completely, don’t need to miss out on the fun. “There’s no need to not go to fancy restaurants or, I don’t know, take a cooler of drinks to the beach or to have barbeques,” said Warrington. “It’s just kind of a switch-up. If I’m doing a city break (I’ll think), ‘what are the coffee shops I want to check out,’ instead of, ‘what are the bars I

want to check out,’ you know?”

While there is no one-size-fits-all vacation for the Sober Curious traveler, limiting alcohol consumption often results in more energy and early mornings to enjoy, making these travelers great candidates for active holidays. Warrington notes walking holidays, camping holidays and sailing holidays as a few that have caught her eye. Similarly, group and wellness-focused activities are both excellent choices, “These kinds of group activity vacations would definitely appeal to this sector because it’s something to do that’s not just lying around a pool with a cocktail, and it’s a way to meet like-minded people on what can be a lonely or alienating path.”

Sober Curious Vacation Ideas

N/A BEVERAGE TOURS

Help travelers experience their next destination through the power of taste and smell with an N/A beverage tour. From coffee and tea to mocktails and soda, the world is full of unique (and delicious) flavors to explore.

WELLNESS-BASED ACTIVITIES AND EXCURSIONS

Sober Curious travelers can find their Zen when they embrace wellness-based activities during their next far-flung getaway. Whether it’s a yoga class on the beach, a calming meditation session or an afternoon at the spa, they’re sure to leave feeling relaxed and refreshed. Or, for a more active approach, travelers can opt to partake in a local fitness class or hit the trails for a scenic hike.

CITY TOURS

What better way to get acquainted with a new city than to experience it firsthand? Travelers can discover a destination’s top sights and get some exercise in the process with a walking or biking tour. And, as an added bonus, these tours are a great way for visitors to learn their bearings.

FOOD ON DISPLAY 3 MUSEUMS FOR FOODIES

SWEET TREATS, CULTURALLY SIGNIFICANT DISHES AND BIZARRE FLAVORS TAKE CENTER STAGE INSIDE THESE IMMERSIVE WORLDS.

The days of untouchable displays tucked safely behind a pane of glass are over. Museums are evolving. And with exciting titles like the British Lawnmower Museum, the Museum of Broken Relationships and the International Cryptozoology Museum, it’s clear that for every niche, there is an audience ready to gobble up the experience. As we continue to find new ways to share the things that we love, it’s only natural that humans would come together to enjoy something that unites us all — food.

Different from your average, run-of-the-mill experience, many food museums are fully immersive, encouraging visitors to smell, taste and touch their way through each well-thought-out display. The result is a delicious and unexpected experience that travelers won’t soon forget. And while there are so many fabulous food-focused museums to discover, here are three of the best for fun, culture and adventure.

THE MUSEUM OF ICE CREAM — CHICAGO, IL

Within the hustle and bustle of Michigan Avenue is a place where travelers can live out their wildest, sugar-fueled fantasies. The air smells of vanilla, and the facade is painted in a playful shade of pink. No, this isn’t heaven, it’s the Museum of Ice Cream. Representing the newest addition to a worldwide collection dedicated to the chilly confection, Chicago’s Museum of Ice Cream (MOIC) is what dreams are made of, dishing up unlimited sugary treats and endless photo ops.

Inside, visitors board a flavorful reimagination of Chicago’s famed “L” train where colorful scenes of cacti and sugar cones zip past the windows — a sweet reminder of the bottomless sugar rush to come. A friendly MOIC team member meets travelers around the corner for a brief introduction before giving them free rein to explore the museum’s various

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zones, each of which is marked by a larger-than-life version of a beloved treat. Jelly Belly jellybeans, cotton candy clouds, animal cracker carnival rides and maraschino cherries are just a few of the delightful desserts visitors will encounter. As they continue their journey, travelers will notice that the MOIC is totally immersive, encouraging guests of all ages to act like a kid with plenty of opportunities for taste testing and fun, perhaps the most well-documented of which is the museum’s Insta-famous sprinkle pool in which everyone is encouraged to take a dip.

As far as samples go, the star of the show is MOIC Chicago’s flagship treat, hot dog-flavored soft serve topped with mustard and relish served in a pink poppyseed bun. The strange combination is a creative ode to the Windy City’s beloved Chicago Dog and is reserved for the most adventurous of visitors. However, that’s not to say that those who find the thought of soft serve meat less than sweet are out of luck. Instead, the MOIC offers two versions of the treat — the original and a fruity, less meat-like version. Other goodies sprinkled throughout the museum are far less daring and include crowd-pleasing offerings such as cotton candy ice cream topped with real cotton candy, slushies, DOVEBARS® and more.

It is the MOIC’s hope that, by the end of their visit, travelers leave the space feeling inspired, connected and perhaps a tad bit more youthful. “Food is a language which we all understand,” said MOIC Founder Maryellis Bunn in a 2018 interview with CNBC. “When you have something as simple as ice cream, it’s something that’s really happy and it brings people together in a way that’s unexpected.” Once they eat their way through the Chicago installment, travelers can check out other MOIC locations in NYC, Austin, Singapore and Shanghai.

SHIN-YOKOHAMA RAMEN MUSEUM — YOKOHAMA, JAPAN

The Shin-Yokohama Ramen Museum is marked by a giant pair of chopsticks. Holding a hearty serving of Ramen, the familiar utensils float ghoulishly, their presence a playful homage to a dish beloved by so many. To the people of Japan, Ramen represents much more than a simple soup. Instead, it represents their culture and their history. And, despite its simplicity, some might argue that a good bowl of Ramen is culinary perfection. At Shin-Yokohama Ramen Museum, travelers can explore this vast history through the power of taste with three floors of immersive exhibits, each of which acts as an unexpected gateway to a delicious world within.

Travelers begin their journey in the Gallery where they’ll discover a collection of curated exhibits focused on Ramen’s role in Japan and beyond. From tidbits on what the museum calls the “Dawn of Ramen” to modern renditions of the flavorful concoction, new noodle-y knowledge is sure to unfold. However, the real excitement begins on the basement level where a fantastical food court fit for travelers’ wildest Ramen-filled dreams awaits. Reminiscent of something one might encounter on the Vegas strip, the food court is cloaked in a constant state of twilight with dreamy reddish blue lighting and a cloud-dotted sky. The immersive set instantly transports visitors to the streets of Old Tokyo with red paper lanterns, old-school billboards and charming storefronts circa 1958. It also acts as the perfect backdrop for the main event — sampling Ramen from various regions of Japan.

Home to some of the best Ramen Japan has to offer all in one place, the museum presents travelers with a unique opportunity to try a wide variety of dishes. “From the start, our concept has been to be the

one-stop place to enjoy the flavors of this national dish from renowned shops across Japan without stepping on a plane,” the museum website states. In order to allow visitors to sample as many dishes as possible, the museum offers two sizes (standard and mini), and travelers hoping to try them all are widely encouraged to opt for mini. Pork, kelp, miso and more, visitors’ tastebuds will embark on a delicious journey as they delight in the flavors of famous shops like Hacchan Ramen and Rishiri Ramen Miraku.

Shin-Yokohama Ramen Museum made its debut in 1994 as the world’s first food-themed amusement park with the goal of bringing the magic of Ramen to people from around the world. The Shin-Yokohama Ramen Museum is just a five- to ten-minute walk from Shin-Yokohama Station and is totally worthy of any foodie’s bucket list.

DISGUSTING FOOD MUSEUM — MALMÖ, SWEDEN

There’s a lot of love for the world’s tastiest fare, but what of the foods and ingredients that don’t quite make the cut? Is there room in our hearts for the questionable choices and the downright revolting? What if I told you that there was a place where these misfit creations were embraced, nay, praised in all their gag-inducing glory? That place is the Disgusting Food Museum (DFM).

Located in Malmö, Sweden, the DFM opened its doors on October 31, 2018, a perhaps not-so-subtle nod to the ‘frights’ that wait within. However, while DFM’s namesake can come off as a bit alarmist, the inspiration behind the place is more about encouraging visitors to understand that the term ‘disgust’ is all a matter of perspective.

“Disgust is one of the six fundamental human emotions,” said the

DFM on its website. “While the emotion is universal, the foods that we find disgusting are not. What is delicious to one person can be revolting to another. Disgusting Food Museum invites visitors to explore the world of food and challenge their notions of what is and what isn’t edible.”

And for many, especially the less adventurous eaters, challenged they will be as the museum has some truly unique offerings on the table (quite literally). However, this brings us to a core question — who determines which foods are disgusting? Interestingly, each food that finds itself behind the DFM’s walls is there based on four criteria determined by museum Founder Samuel West — taste, texture, smell and the process by which it was made. Currently, 85 foods are on display, a respectable number compared to the over 400 items that were considered during the museum’s initial screening.

Among the foods that made the cut are several cultural delicacies that are considered strange to the uninitiated. Visitors will find dishes like cuy (roasted guinea pig), casa marzu (a maggot-infested cheese), stinky tofu (a fermented bean-curd dish) and surströmming (fermented herring) alongside informational displays and, in some cases, a smell if you dare option. However, Westerners will also notice some familiar sights like root beer, a drink that, according to many Europeans, is totally offensive as it tastes like toothpaste. When it comes to the museum’s most shocking offerings, travelers will find things like baby mice wine, bull penis, monkey brain, Ttongsul (a Korean wine made with human feces) and more. At the end of their tour, visitors are given the option to stop by a 25-item tasting bar to try some “disgusting” food for themselves where they might be happy that their ticket doubles as a barf bag.

10 More of the World’s Best Food Museums and Attractions

• Frietmuseum, Bruges, Belgium

• National Mustard Museum, Middleton, WI

• Ben & Jerry’s, Waterbury, VT

• Museu de la Xocolata, Barcelona, Spain

• Southern Food & Beverage Museum, New Orleans, LA

• Great American Popcorn Company, Galena, IL

• Canadian Potato Museum, Prince Edward Island, Canada

• World of Coca-Cola, Atlanta, GA

• PEZ, Orange, CT

• York’s Chocolate Story, York, England

WAYS TO LEVERAGE EMAIL MARKETING TO GROW YOUR AUDIENCE

When Tesa Totengco started her travel advisor career, she regularly emailed clients — with little expectation that it would drive results. “It was my first host agency that encouraged this,” she said. “I didn’t see the value at first, but after doing it with regularity and seeing responses and inquiries from my subscribers, I realized it was another way of communicating with clients and prospects.”

Those first few email deployments were over four years ago. Today, Totengco’s emails to her subscribers are simply another facet of her work week, integrated into a larger marketing strategy she oversees.

“It’s a great way to inspire and connect with your subscribers and for them to think about booking travel through you,” she said. “The traction I get from email is a testament to the fact that not everyone is on social media. I find it really effective, and that’s why I pursue it.”

Email celebrated 50 years of existence last year, which means it predates the internet. It has become an alternate — albeit crucial — method to communicate and holds immense potential for businesses to share their stories, products, brands and ideas. As email marketing has become an entire industry unto itself, platforms are becoming more nuanced and sophisticated, and more advisors are seeing the value of this widely used form of marketing. After all, 92% of the U.S. population uses email as a form of communication, according to Statista.

Ashley Perego, digital marketing manager for VAX VacationAccess, acknowledges this. START

“Almost everyone uses email, which makes it a no-brainer to utilize in your overall business strategy,” she said. “Since you can easily personalize and target content with email marketing, it allows you to efficiently and quickly build brand recognition that converts into sales.”

Not only is email marketing one of the most efficient and cost-effective tools businesses can utilize to promote growth, but it also gives businesses control of their database. Instead of Instagram, Facebook, LinkedIn or any other social media platform controlling the addresses and access of clients, email marketing allows you to own this information. And, your database can continue to grow along with your business.

Whether you are an email marketing veteran or still considering your options, here are some tips and tricks to maximize its effectiveness for your business.

Ashley Perego

Tesa Totengco

MICHAEL GIRMAN

1. DETERMINE YOUR PLATFORM

To get started, you’ll need an email marketing platform to deploy communications, along with any other tools, such as Instagram, Canva or Grammarly, that streamline and personalize your efforts. Even if you already have a platform you use, the technology driving these is constantly evolving, and your marketing should be evolving along with it.

“So many platforms have extensive capabilities to take your emails to the next level,” said Perego. “It can really be beneficial to learn as much as you can about the tools you are utilizing to make a greater impact in your email marketing while being efficient.”

Some great choices include Constant Contact, Mailchimp, Sendinblue, HubSpot and Drip. As with any technology, each comes with various features that businesses may prioritize differently. Advisors that are just starting out may want a more affordable option as they get their feet wet, such as Mailchimp or Constant Contact. More veteran users may look to powerful and intuitive platforms like HubSpot or Drip for the ability to easily personalize emails or integrate apps such as Gmail, Salesforce, Vimeo and social media to make their marketing efforts seamless.

“I also cannot stress enough how efficient and time-saving email marketing is with a decent platform,” said Perego. “Email platforms give you the ability to send one primary email with personalized content based on the various audience segments in your database. So, while you spend time curating

and sending out one email, your customers think you personalized content just for them.”

2. BE CONSISTENT

Regularity is a key element of a successful email marketing strategy. Consistency ensures that you build brand recognition and showcase to clients that you are a trusted resource and expert that they can depend on — something that often translates into sales.

“The most important question you can ask yourself when determining an email marketing strategy is ‘what strategy will I realistically be able to follow on a consistent basis?’” said Perego. “You need to make sure that whatever approach you decide to go with, you can maintain that approach long-term.”

For Totengco, that strategy has evolved to a bi-weekly email deployment. “It works with my own travel schedule, and I have found that the frequency resonates with my audience,” she said.

One hazard of sending out a consistent schedule of content is the potential to overwhelm customers. Among the top reasons users unsubscribe from lists is that the content is irrelevant, too frequent or too promotional. For email marketers, the competition for attention is fierce, and finding a balance can be tricky. There is no golden rule; each audience has different preferences and tolerances, something that simply has to be figured out, and may even shift over time.

Perego noted, “A good rule of thumb if you are just starting out on your email marketing journey is to begin with one to

two times a week, and then modify your frequency based on your email engagement and your marketing goals.”

3. DEVELOP AN EDITORIAL CONTENT PLAN

What is your brand, who are your clients and what do they need? Answering these questions will help you determine what kind of content will resonate with your audience.

For Totengco, it has taken some time to assess what works and what doesn’t, and she is constantly reevaluating her content. In addition to relevant industry news, press trip stories and a link to a blog post to feature a destination, property or experience, she highlights a customer review and talks about her next trip. “It’s all meant to make my audience know where my travels will lead me and hopefully ignite their interest,” she said. If you are feeling stuck for ideas, think outside the box and widen your net. You likely have much more content in you than you think. “I think advisors underestimate how valuable their general knowledge about the travel industry is,” Perego said. “As a business owner, many focus solely on sales and promoting deals. While that is obviously very important for travel advisors to be successful, it’s easy to forget that being a trusted resource for travel and information can be just as valuable in converting sales.”

And above all else, stay true to yourself and your brand voice. It’s critical that the tone of your email messaging is aligned with existing brand communications to ensure continuity.

4. SET UP GOALS, METRICS AND SEGMENTATION

Setting up goals and success metrics will allow you to measure the outcomes of your email campaigns. Most platforms have basic analytics to help you assess open rate, click-through rate, which emails end in a sale and the growth of your list over time. Use this data to improve and tweak your content, frequency and strategy.

You’ll also want to build out your email database with your client’s information to allow you to personalize content and send information that is relevant to each individual. Perego explained, “This allows you to segment your customer-base into different groups, for example, customers who mainly book trips to beach destinations or customers who have children and tend to book family-friendly vacations.”

5. MARCH ON

While Totengco notes that content creation takes time and is not always easy, the effort is worth it. Beginners shouldn’t stress if their list is small or their content is brief, as neither thousands of clients nor lengthy emails are necessary for success.

Perego said, “You can have an effective email marketing strategy even with a smaller database of clients and with small bites of content and quick promotions.” The secret is to start. And, for those who already have, simply continue to do the work. After all, consistency is key.

The prize for your efforts is the trust of your clients, who will choose you when they book their next trip. As Perego observed, “Why wouldn’t they want to put their vacation dreams into your capable hands?”

EMAIL PLATFORM TOOL COMPARISON

CREATING UNIQUE EXPERIENCES

THROUGH GUIDED TOUR OFFERINGS

KAREEM GEORGE, TRAVEL ADVISOR AT CULTURE TRAVELER, SHARES HIS TIPS FOR OFFERING QUALITY GUIDED TOURS THAT ENHANCE YOUR CLIENT’S VACATION.

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Kareem George is a travel advisor at Culture Traveler, a boutique luxury travel service based in Franklin, Michigan. A passion for travel was ignited early in his life, fueled by his parents’ group tours to the Caribbean. Later, he saw the world as a classical musician, pursued arts administration for a decade and now works as a travel advisor specializing in art-focused, cultural travel. Kareem primarily books guided tours for Free Independent Travelers (FITs). Tours that offer a private, knowledgeable guide often enhance a traveler’s experience of a given destination, yet not all advisors offer these experiences. We asked Kareem about ways to succeed in selling guided tours.

Q: What inspired you to become a travel advisor?

GEORGE: Travel was always an equal passion to music for me. Because of studying

music, I traveled intellectually learning about the different composers — where they were from, their life circumstances and what world circumstances were when they were composing their music. I also had opportunities to travel through music master classes and festivals, so the two have always been intertwined for me.

After I left music, a friend in the business urged me to pursue the travel industry since I was looking to help individuals and small groups discover the world. I then created Culture Traveler and started designing trips for myself and close friends — it took off from there through referrals and networking. I joined some trade associations and luckily was steered towards ASTA early on and am now a board member of the organization. I always asked people, “What are the places you dreamt about going? Why haven’t you gone there?” Oftentimes we put barriers in the way — “It’s too far,” “I don’t have enough

time,” “I don’t know what to do,” “I don’t know where to start.” I was inspired by the challenge of removing those barriers for people and providing more information that would lead to them discovering that they can experience a safari in South Africa or experience the Vatican in Italy. I got a lot of fulfillment and motivation in the early days as I unpacked those barriers for people and made their trips happen.

Q: How did you get into guided tours? Is this always something you’ve done? Tell me a little bit about your story.

GEORGE: Offering privately guided tours has always been part of our offerings. We specialize in customized experiences for our travelers, especially centered around arts and culture. I always meet with private guides as part of any personal travel experience in order to gauge “fit” with future clients visiting the destination. In cases where we do not personally know the guide, I provide our trusted partners with detailed information about the guest(s) in order to create an excellent match.

Q. What are the types of guided tours that you typically book? What do these types of trips look like?

GEORGE: The type of guided tours I typically book are private. A guide will be paired with a guest or small group based on their interests. For example, a guide with a specialty in urban planning or anthropology would be placed with guests interested in the development of a city; a docent, scholar or artist would lead a tour focused on a particular museum or collection of galleries; a sommelier or wine enthusiast would lead guests on a tasting or vineyard tour, etc. We

also collaborate extensively with generalist guides that are able to offer insightful overview tours that orient guests to a new destination.

Q. How do you find your guides? Finding a guide with a specialty in urban planning or anthropology seems pretty specific! I’d love to hear about the ways you find people to guide the trips you book.

GEORGE: Our agency is hosted by Oasis Travel Network and a part of Signature Travel Network, so through those associations, we have the world at our fingertips. We have access to the most resourced DMOs on the planet and a network of colleague advisors that are supportive and open with sharing information. For destinations that I’ve not visited or not visited enough to know multiple guides, our network can assist in matching the right guide to the right client. Traveling is really important too, because I always take guided tours myself. I can then recommend guides who would be perfect for my client, based on my personal experience. I also utilize feedback from my clients through a debrief when they return. I’ll learn from their first-hand experience the strengths and personality type of the guide, which is helpful in matching a guide for someone else.

Q: What should advisors know about selling guided tours?

GEORGE: Advisors should know that guided tours are most effective when specifically tailored to the guests and when there is positive chemistry with the guide. Some of the many pros have a deeper engagement with a destination or attraction, a true person-to-person

connection, and the most efficient use of time. Privately guided tours may sometimes be expensive, so the traveler must be comfortable with the level of investment necessary.

Q: What advice would you give to an advisor who is interested in getting started with guided tours?

GEORGE: I would encourage advisors interested in beginning to offer guided tours to visit the destinations they most often sell (or plan to sell) and to meet guides. The success of a guided tour is contingent on the expertise (both knowledge and people skills) of that particular guide and their chemistry with travelers.

Q: How does marketing yourself as a travel advisor differ when selling private guided tours? Any tips?

GEORGE: The most effective marketing is getting the message out via social media or published interviews that communicate your passion for a particular destination or attraction. It’s also important to position yourself as a specialist, as someone who has access to unique resources and opportunities in those locations.

I also use email marketing. The Oasis Travel Network and Signature Travel Network have a very sophisticated email marketing platform. Based on the profile data of the subscriber, recipients are only sent content related to their interests. This will range from direct offers for attractions to features on a destination.

Q: What marketing tool resonates most with your audience?

GEORGE: It’s social media and then personal mail (yes - snail mail!). What’s most effective is when I take the time — which I often do — to send an article about a destination with my personal notes to a client. With all the junk mail we get, it really stands out as something personal and thoughtful.

Q: Do you know of any training programs that might help an advisor educate themselves on selling guided tours?

GEORGE: The Travel Institute offers a module on selling guided tours as part of their CTA curriculum. Destination Management Companies are also often very helpful in educating advisors regarding the value of guided tours as well as matching guides to travelers.

Q: Any last words on how to be successful selling guided tours?

GEORGE: Leverage your firsthand experience. As travel advisors, it’s important that we travel and lead by example. When you are traveling, be outgoing, connect with people and talk to people. Especially guides, meet multiple guides if you can. These are the people you will be trusting your travelers with.

Also, get to know the local purveyors and restaurant owners. Take those notes — ‘This was a great bar’ or ‘there is this really unique shop where you can get sunglasses.’ Not only noting the top things to do but encouraging highly recommended restaurants and even ‘best tables for a great view.’ Sharing those little elements unique to a destination make you stand out.

Showcasing the Best of MEXICO’S CUISINE

TRADITIONAL MEXICAN GASTRONOMY IS ON FULL DISPLAY AT HOTELES XCARET’S THREE ALL-INCLUSIVE PROPERTIES.

One of the most appealing aspects of staying at an all-inclusive resort is having access to unlimited amounts of food and drinks. Breakfast on the beach? Sure. Poolside hors d’oeuvres? Why not. Five course meals every evening for dinner? Absolutely! Top this off with late night snacks delivered straight to the room and you’ve got yourself a typical day in all-inclusive paradise.

WORDS / CODIE LIERMANN

“THE MAIN PURPOSE IS TO PROMOTE MEXICAN CULTURE, and in this case the culinary culture, and especially showcase that Mexico is so much more than burritos.”

—SAKARI MALINEN, DIRECTOR OF SALES, HOTELES XCARET

While there are some variations among properties, guests will usually find the same restaurant options available at most all-inclusive resorts, some of which include Mexican, Italian, French and Japanese. And although these options are usually delicious, visitors almost always know what to expect. One resort group in Mexico decided to break the barriers of the typical culinary scene and take the phrase “allinclusive” to the next level.

Coining the term “All-Fun Inclusive,” Hoteles Xcaret, Grupo Xcaret’s hotel collection, aims to spread its love for Mexico through a sustainable approach. The three properties in this group include the family-friendly Hotel Xcaret Mexico; Hotel Xcaret Arte, for adults and young adults ages 16 and up; and La Casa de la Playa, a boutique, adults-only property. Features of the Mexican culture and history are on full display throughout every area of these properties, from artwork and décor in the rooms to the creative activities available – and it’s especially noticeable in the cuisine.

A TRIBUTE TO MEXICO’S GASTRONOMY

“The common theme between all of our hotels and all of our culinary offerings is to promote the highest level of Mexican gastronomy,” said Sakari Malinen, director of sales, Hoteles Xcaret. “The main purpose is to promote Mexican culture, and in this case the culinary culture, and especially showcase that Mexico is so much more than burritos.”

When it comes to gastronomy, there are two main aspects that set these properties apart from others in the area. The first is that guests won’t find any buffet lines. There are either a la carte restaurants or live cooking stations in the marketplaces. Secondly, visitors to these resorts won’t find the Americanized version of Mexican cuisine but rather meals exactly how they are served throughout Mexico, with all the spices included.

Executive Chef Franco Maddalozzo, the director of gastronomy at Hoteles Xcaret, played a crucial role in creating the culinary concepts at these properties. Growing up with a large Italian family,

Maddalozzo spent many weekends and holidays in the kitchen cooking together with family members. Throughout his career he worked at hotels in London, Kenya, Thailand, Singapore, Indonesia, Mexico, Brazil and finally back to Mexico with Grupo Xcaret where he’s been the past five years. While Mexico has 32 states, each thinking they have the best gourmet food, Hoteles Xcaret wanted to ensure guests had a chance to taste the cuisines from these various areas.

“We decided to give big importance to all the Mexican cuisine, but we cut the country in four: north, center, pacific and southeast. All the kitchens are completely different,” Maddalozzo said. “Plus, we make fusion – in my restaurant I make fusion of Mediterranean and Mexican. We make fusion of Asian and Mexican. We make fusion of Spanish and Mexican.”

While some restaurants incorporate traditions from other cultures, the chefs are always inspired by Mexican cuisine and ensure there is a tribute to the area. The hotel group also aims to support the country as much as possible by buying local products and using indigenous ingredients to help communities to grow and thrive. The idea to showcase Mexican culture spans outside of simply making and preparing Mexican food.

“Our culinary program is based in Mexican food. One of our most preferred restaurants is El Mercado. Why? Because we make the street food exactly like when you go to Mexico. All the kinds of tacos, the

sandwiches Mexican style, quesadillas of course with a homemade tortilla … so we have a lot of respect for the area,” said Maddalozzo.

THE TEAM BEHIND THE CULINARY SCENES

Guests staying at La Casa de la Playa can also visit all the restaurants at Hotel Xcaret Arte and Hotel Xcaret Mexico, which means a stay at this property gives travelers access to 26 dining experiences. And behind every delicious menu item is an experienced chef who thoughtfully created it — whether it’s a quick bite from Chef Miguel Bautista’s plant-based breakfast menu at Bio, a restaurant located in a natural cave overlooking the river, or a dinner at Cantina VI.AI.PY., Chef Alejandro Ruiz’s eatery which serves Oaxacan cuisine with live music. While each restaurant at these three resorts is worth a visit, here are five culinary experiences visitors won’t want to miss.

Ha’ at Hotel Xcaret Mexico

Led by Chef Carlos Gaytán, the first Mexican chef to receive a Michelin Star, Ha’ draws visitors in with an intimate and cosmopolitan ambiance. Once settled in, guests have the opportunity to journey through a nine-course tasting menu, and each innovative dish is paired perfectly with a beverage to bring out the full potential of its flavors. Diners are left with an unforgettable experience. This adults-only restaurant is open to the public and is available at an additional cost.

Kibi-Kibi at Hotel Xcaret Arte

An exclusive restaurant for guests staying in Casa de los Artistas at Hotel Xcaret Arte, Kibi-Kibi is under the care of internationally famous Chef Roberto Solis. “Kibi Kibi is a Lebanese Yucatecan restaurant,” said Malinen. “The fact is that in the beginning of the last century there was a great influx of Lebanese immigrants to Mexico, and especially to this area. And, of course, their culinary items got mixed in with the locals.” This restaurant showcases the Lebanese Yucatecan fusion.

XAAK at Hotel Xcaret Arte

Visitors to Hotel Xcaret Arte won’t want to miss out on a visit to XAAK. Though it comes at an additional cost, it’s worth every penny. Maddalozzo designs the menu here, along with Roberto Solís, Paco Méndez, Jonatán Gómez Luna and Alejandro Ruiz, and the experience is complemented with a pairing by multiaward-winning sommelier Sandra Fernández. This is where one of Maddalozzo’s most unique dishes is served. “I call it, Vanilla, Coffee and Chocolate,” he says, which might cause one to think of a dessert. But it is in fact a dish of raviolis. “The pasta is made with flour and coffee. The stuffing in the ravioli is made with oxtail and chocolate, and I make a foam with the vanilla,” he said. “I’ve been inspired by the best products of Mexico: coffee, chocolate and of course the

vanilla from Papantla … I’ve been inspired by these ingredients, and then I have to think in Italian.”

Estero at La Casa de la Playa

Central, a restaurant in Lima run by Peruvian chefs Virgilio Martínez and Pía León, was recently voted the second-best restaurant in the world by The World’s 50 Best Restaurants, and Virgilio Martínez just so happens to design and manage a restaurant at La Casa de la Playa that combines Mexican and Peruvian fare: Estero. “It’s an incredible experience, especially the dinner which is a nine-course chef’s tasting menu of these incredibly creative mixes of Peruvian and Mexican cuisine, like ceviches, and his philosophy on kitchen and sustainability in particular is so connected with our company’s whole philosophy. That’s one of the reasons he wanted to come and work with us,” said Malinen.

Tuch de Luna at La Casa de la Playa

Artistic dishes with vibrant colors, contrasting flavors and a feminine touch are what guests will find at La Casa de la Playa’s Tuch de Luna. Led by Martha Ortiz, this is an all-female restaurant, from the kitchen to the service roles, filled with romantic colors and cuisine. Ortiz is a renowned celebrity chef and is recognized as one of the top 100 most influential personalities in Mexico by Grupo Expansión.

INDUSTRY CHATTER ON A TOPIC THAT’S IMPORTANT TO YOU

WORDS / BETH KITZMAN

TRAVEL ADVISORS SHARE HOW THEY’RE SUPPORTING EACH OTHER’S MENTAL HEALTH THROUGH THE INDUSTRY’S UPS AND DOWNS.

“During these unprecedented times, the most important thing for mental health has been to stay connected. Having trusted colleagues in the industry that you can share ideas, frustrations, get and/or give advice to and troubleshoot with has been the most beneficial. Building relationships and encouraging one another that it really is ok to step away, take a moment for

yourself and to just breathe, because you are not alone in this, is the key to keeping your mental health at bay.”

JADA TOBIN, OWNER OF BAREFOOTIN TRAVEL

“It has been a tough couple of years, but we have survived. My agency has been great offering each other advice and support. A few times throughout

this pandemic, I have given my independent agents gift cards and told them to take a coffee or donut break on me. They need to take time for themselves. Self-care is important to me. I have also gotten close to a few agents from other agencies that have helped me greatly. They are there when I need to whine and complain or when I need to celebrate the little things. Travel agents get a bad reputation as super competitive, but we’re actually a family that works together. Many of us work from home so online communities are important. It’s as if we have an office full of colleagues.”

KATINA WILLIAMS, OWNER AND ADVISOR AT CHASING DOWN DAYDREAMS TRAVEL, LLC

“There are four advisors in our agency. When one of us gets down about supplier or client problems, we are there for each other to vent to. We consider ourselves a team; we know we can always count on each other and know we have someone that will listen. Our agency owner is always available to listen and offer solutions. If we can’t get one person on the phone to talk to, we call another one. Most times we talk ourselves out of whatever is bothering us and realize we aren’t the only ones having a problem. Then we make plans to go out to lunch to just relax and get away from it all. It works for us.”

DEBBIE CARROLL, ADVISOR AT TERRAPIN TRAVEL COMPANY

“With the chaos in the travel industry these past few years, having a network of people to support me from around

the globe has been invaluable. The great thing about Dream Vacations is that we are a franchise of over 1,500 agents, and we all share ideas, post questions, gain insight and support one another for every topic under the sun. I also have an amazing group of women I met on a FAM to Saudi Arabia whom I now Zoom with regularly — they absolutely energize and motivate me! I had thought COVID-19 and all the cancellations were stressful, but around this April it seemed as if someone flipped a switch. Suddenly, everyone in the world was eager to book summer travel all at once. The pendulum swung the other way, and it became equally as stressful as the two long years of the pandemic. Everchanging COVID restrictions, itinerary changes, transfer hiccups and endless flight cancellations kept me working 24/7. The support, tips, ideas, knowledge and words of encouragement from these groups prevent me from feeling isolated and help me to stay positive.”

MELISSA FULTON, OWNER OF TRAVEL BY MELI

“Staying involved in industry events, supplier/team calls and industry Facebook groups has really provided a community to lean on during the ups and downs of the travel industry today. Having a support system is really a game-changer when it comes to mental health.”

KYLIE LOYD, OWNER OF DRIFT DESTINATIONS

“I think the travel industry has done an amazing job of keeping up with each

other over the last two-plus years of roller coaster life. As an advisor (and a Uniglobe staff member), it was very important to us to keep an eye out for each other. Uniglobe set up weekly happy hours where we all gathered on Zoom to whine, complain, moan, etc. Sometimes it was pretty bleak, but every week it ended in laughter.

We’ve moved past that now as we are all very busy, but the advisors asked to keep the happy hours going, so we have them once a month on Friday. We have advisors from all experience levels that attend. It’s a social gathering, but it usually turns to travel talk. We laugh, we commiserate and help each other through whatever we’re going through.”

CRYSTAL SMITH, OWNER OF ENVOY TRAVEL

“KHM Travel Group has always worked extremely hard as a team to help our agents across the board. However, during COVID and even now, “post COVID”, we have taken our love and dedication to the highest level. When everything was shut down and we were seeing our agents literally lose their entire livelihoods, we never stopped being present for them. Instead, we created “Virtual EDU”, online educational videos to help agents (new and seasoned) to continue their education which required teamwork and included all our departments.

Every day, sometimes multiple times a day, we gave them industry updates on both of our agent-only Facebook pages and also tried to keep all the information from the suppliers in one

area in our KHM portal so it would make it easier to find. Bill Coyle, director of agent engagement, would have Facebook Lives to connect with our agents, and we would have weekly Zoom meetings called “Agent-toAgent” which were created to reach out to our agents and try to connect with them to let them know they weren’t alone. Out of our Agent-toAgent series, the “KHM Today Show” was born! Yet another way to bring a little fun along with learning and meeting many industry icons, to boot.

CHANTELLE NYE, SUPPLIER RELATIONS MANAGER FOR KHM TRAVEL GROUP

“We support one another through our private Facebook group, monthly Zoom team meetings, team FAMS and team retreats. We are a boutique team and value the importance of our friendships. I frequently post positive messages pertaining to life-work balance (not work-life). Half of the team has young children — how to balance work and personal life.

As a team, we know one another. We encourage one another to share within our safe, confidential community. I encourage all to ‘give themselves the permission to (fill in the blank)’ — some of which includes flexible work schedules. Be mindful of your mind, body and spirit. Lead by example — I provide coaching and mentoring — speaking openly and vulnerably about personal and business challenges and the importance of our mental health.”

DENISE CANON, PRESIDENT, CEO AND OWNER OF TRAVEL CONCEPTS, INC.

LIMA, PERU

This award-winning culinary hot spot dishes up culture and tradition on a silver platter.

WORDS / JENNA BUEGE

Globally recognized as one of the world’s top culinary destinations, Peruvian cuisine tantalizes travelers’ appetites and tickles their tastebuds. The dishes are hearty and bursting with flavor, but what makes this food truly special is its commitment to tradition. Because, like all good things, the much-loved fare wasn’t born in a day. Instead, Peruvian cuisine is a physical (and delicious) ode to the country’s diverse peoples and landscapes showcasing a collection of flavors and cooking techniques that hail from those who live there.

And as Peru, especially the city of Lima, continues its rise as a foodie capital, more award-winning restaurants are making their way onto the scene, offering travelers the chance to indulge in the old and the new.

HISTORICAL INFLUENCE

Tradition, fusion and diversity are the three words that Amora Carbajal, executive president of PROMPERÚ, Peru’s tourism board, uses to describe the culinary scene in Lima. “With over 1,000 years of history, Lima is often referred to as the ‘City of Kings’ or the ‘Culinary Capital of Latin America,’” said Carbajal. “(Peruvian cuisine is) a reflection of the influence of different times and immigrant cultures as well as the country’s three main geographical zones — the coast, the Andean highlands and the Amazon jungle. It combines the traditional staples of ancient Peruvian cultures with European, African and Asian influences brought by immigrants to the region. This unique fusion of the cultures, traditions and flavors of four different continents coexist harmoniously and appear to enrich each other.”

MUST-TRY DISHES

Food in Lima draws inspiration from both native and contemporary ingredients, resulting in surprising and unique flavors. And while many dishes showcase hearty, locally grown crops such as potatoes, corn, quinoa

and aji amarillo, the true showstopper is the region’s fresh seafood. Whether they’re stuffed, baked or fried, meals containing fish, crab and shellfish are amongst El Pulpo’s most scrumptious offerings. And while all seafood in Lima comes highly recommended, there’s one creation that’s so tasty it’s been dubbed a source of national pride: ceviche. “Please do not miss the opportunity to eat ceviche — fresh fish marinated in lime juice and seasoned with Peruvian hot peppers,” said Carbajal. “This is my favorite dish in the world as there are hundreds of variations with a wide variety of ingredients, including superfoods and options for vegans.”

And to wash it down? There could only be one thing — Pisco, a yellowish brandy produced in Peru and Chile. “Every lover of spirits should try Pisco, the world’s finest grape distillate and the pride of all Peruvians,” said Carbajal. “Being the most versatile white spirit in the world, Peruvian classic cocktails like Pisco Sour or Chilcano pair perfectly with a meal or serve beautifully as a before and after dinner drink.”

CULINARY TOURISM

Whether they spend an evening noshing at an award-winning restaurant like Astrid y Gastón, Carnaval or Osso, take a day to explore some of the city’s famous street markets or partake in a cooking class, travelers will find plenty of opportunities to sink their teeth into Lima’s culinary goodness. Ultra-curious foodies and novices alike will also appreciate a local food tour or tasting, of which Lima has many, where they can explore traditional Peruvian cooking techniques and flavors by bus or by foot.

“Culinary tourism in Peru includes activities like tours, cooking lessons, interactions with locals, encounters with chefs, visits to street markets, among others,” said Carbajal. “Visitors can learn where to eat, taste and enjoy the food culture in different zones and regions.”

UP IN THE AIR

Air travel made headlines with these exciting announcements and proposals.

WORDS / JENNA BUEGE

There’s no denying it, the past few years have put air travelers through the wringer. From flight cancellations and delays to refund confusion and muddied COVID-19 guidelines, for many, the skies have felt less than friendly. But, thanks to new solutions that are in the works to save travelers valuable time and money, there could be a light at the end of the tunnel.

VIVA LA SOUTHWEST CREDITS

Southwest Airlines made headlines in late July 2022 with a press release that announced the carrier will no longer enforce deadlines on customer flight credits. The change is what the airline called a “first-of-its-kind policy” that will help encourage travelers to reschedule their travel plans in an easy, hassle-free manner. This is just the cherry on top, as Southwest’s perks already include two free checked bags and no change or cancellation fees.

“Flight credits don’t expire aligns with the boldness of a philosophy to give our customers definitive simplicity and ease in travel,” said Southwest Airlines Chief Executive Officer Bob Jordan. “While other airlines eliminate benefits and value, we’re enhancing our experience again,” added Southwest Airlines Senior Vice President Ryan Green.

THE USDOT BACKS TRAVELERS

In August 2022, the U.S. Department of Transportation (USDOT) proposed a rule for public comment that would protect travelers seeking refunds for airline tickets. The suggestion came after a slew of customers with non-refundable tickets complained of flight cancellations and/or significant alterations

to their travel itinerary. Additionally, the rule would also look to assist travelers with non-refundable tickets who opted not to fly due to COVID-19 concerns.

While the USDOT has always required airlines and ticket agents to issue refunds for cancellations or significant flight changes, the terms “significant change” and “cancellation” have not been previously defined, resulting in something of a gray area. The new proposal would codify the USDOT’s belief that a carrier’s inability to provide refunds for cancellations or significant changes to flights to, from or within the U.S. is an unethical practice.

“When Americans buy an airline ticket, they should get to their destination safely, reliably and affordably,” said U.S. Transportation Secretary Pete Buttigieg in an August 2022 USDOT press release. “This new proposed rule would protect the rights of travelers and help ensure they get the timely refunds they deserve from the airlines.”

Public comment on the proposed Airline Ticket Refunds and Consumer Protections rule closed on November 21st, 2022. If passed, carriers will be required to issue refunds in the form of flight credits or in vouchers that are valid indefinitely. The rule will cover both flight cancellations and changes that impact departure and/or arrival times by three hours or more for a domestic flight or six hours or more for an international flight. Additionally, refunds would also be issued for flights impacted by changes to a departure or arrival airport, an increased number of connections in an itinerary and changes to the type of aircraft flown that result in a significant downgrade in the air travel experience.

OUR BELOVED FLIPPERED

FRIEND ANSWERS YOUR VAX QUESTIONS.

YOU ASKED: I have new advisors starting at my agency, and they are ready to learn to use VAX. What advice would you give them on how to get started?

MAXWELL SAYS: Welcome aboard; we’re thrilled you’re joining us!

We recommend you start by going to the “Education” tab and selecting “New Advisor Education.” This page gives you wonderful resources for navigating VAX VacationAccess and valuable information about industry organizations that are worth your consideration. If you want to learn how to best utilize VAX’s booking technology, our “Booking 101” and “Advanced Features & Functionality” modules are just what you need. They offer brief, focused videos (just two minutes or less) and step-by-step guidelines to help you complete your task. We’ll help you every step of the way, from navigating the site to completing your first booking, and everything in between. You’ll soon discover how VAX, and our booking technology, became award-winning.

YOU ASKED: How do I get my commissions paid on VAX?

MAXWELL SAYS: VAX VacationAccess is a leisure travel marketplace that provides you access to the suppliers you are doing business with. VAX is a neutral marketplace, meaning we do not have access to the bookings you make with your suppliers or the money that is collected. In turn, we do not pay commissions, but rather the suppliers of your bookings do. The commission process is put into place when you or your agency register to do business with those suppliers. You can track your commissions by selecting “Existing Reservations” from the menu near the top right corner of your screen. Next, you can pull booking reports by selecting “Export to Excel” where you will find a “Commissions” column that includes the commission earned. If you aren’t receiving the commission that’s due, you’ll need to follow-up with the supplier you’re working with for the reservation. The agency management and commission payment for VAX Hotels and VAX Published Air are handled by Apple Leisure Group (ALG).

You can find contact information for suppliers on their supplier showcases or by navigating to the Help Center at the bottom of the page and clicking “Issues” then “Suppliers.”

YOU ASKED: Why does my account lock me out?

MAXWELL SAYS: VAX VacationAccess takes your security very seriously. We have stringent measures in place to ensure that your account is safe and to prevent the unthinkable event of you falling victim to fraud. As with many sites on the internet, you need to create

a password. That password will be valid for six months, after which you will be required to update and change that password. This is all with the understanding that you’re logging in to do business, visiting The Compass, etc. on a regular day-to-day basis.

If you go an extended amount of time without logging in (six months or more), your password will lock. This is a security measure to ensure that your account is being accessed appropriately. Should this happen, you will be required to contact your site manager for assistance with your access. If you are the site manager, you will need to contact VAX Tech Support for assistance.

The bottom line is there are plenty of reasons to access VAX regularly even if business isn’t booming or if you’re going through a dry spell. Check out digital articles on The Compass by visiting “The Compass” tab and clicking “Original Articles.” Maybe you’ll even find a couple articles to share that will inspire your clients to call you.

Have a question for Maxwell? Send it to us at training@ vaxvacationaccess.com and we’ll send it his way. Then check out the next issue of The Compass magazine to see if he answered it.

The Compass on VAX

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But don’t fret – your clients can’t access VAX’s booking engine from the articles, so their booking will still be yours.

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Retrieving & Sharing Reservation Details

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Explore

EXPLORE EXCEPTIONAL OPTIONS FOR CULINARY DELIGHTS AND ADULT BEVERAGE TASTINGS AROUND THE WORLD.

15. This Black-owned luxury resort on Grand Anse Beach boasts several award-winning restaurants that serve food for a range of tastes, from its Caribbean-meetsCreole eatery to its “Sea and Surf” oceanfront bar and grill. (Four words)

Across

Across

2. Housed in the eaves of the original colonial house in Phnom Penh, this restaurant is an elegant and charismatic space with a relaxed ambience, bespoke cocktails and engaging bartenders who make sure each experience is memorable. (Two words)

2. Housed in the eaves of the original colonial house in Phnom Penh, this restaurant is an elegant and charismatic space with a relaxed ambience, bespoke cocktails and engaging bartenders who make sure each experience is memorable. (Two words)

5. An intimate and decidedly high-end tequila experience offered by Clase Azul. (Three words)

Down

17. Imaginative cuisine (complete with a visit from the Mad Hatter) is all about pushing the culinary envelope aboard Royal Caribbean International. (One word)

18. A Geoffrey Zakarian-inspired high-end seafood restaurant on Norwegian Cruise Line. (Two words)

5. An intimate and decidedly high-end tequila experience offered by Clase Azul. (Three words)

8. An iconic all-inclusive five-star sanctuary that touts unbelievable ocean views and renowned fine dining options with an open-air eatery that features inventive dishes like yellowtail tuna carpaccio and beetroot gnocchi. (Two words)

10. Where you can find out if your selection is “naughty or nice” and enjoy Unicorn Toast onboard Virgin Voyages. (Three words)

the average pan-style is its “caramelized” crust, also known as the burnt edges of crispy cheese surrounding the pie. The crust itself is thick and airy with a great crunch, and the pies only have a little bit of sauce. (Two words)

6. This tour operator helps travelers explore America’s Native Spirit in Bourbon Country. (Three words)

1. The wine capital of Argentina hosts this key event in March featuring its award-winning Malbec. (Four words)

3. Visit this distillery in Dublin for the World’s leading distillery tours, cocktail-making classes, premium whiskey tasting sessions or to learn how to blend your own whiskey. (Four words)

19. With nomadic glasses around their necks, travelers stroll along the quays to discover the full diversity of Bordeaux and New Aquitaine wines in France at this charming festival. (Three words)

20. This restaurant at the Saffire Freycinet resort in Tasmania is regularly ranked amongst the best in Australia. (One word)

8. An iconic all-inclusive five-star sanctuary that touts unbelievable ocean views and renowned fine dining options with an open-air eatery that features inventive dishes like yellowtail tuna carpaccio and beetroot gnocchi. (Two words)

Down

7. Savor elevated dining experiences curated by worldclass chefs that showcase the best of the world, with the freshest ingredients to take you beyond the confines of flavorful exquisiteness at this Cancun resort. (Four words)

9. This hotel bar is a haven for indulgence whether it be a delicious bottle of wine, handcrafted beers, specialized cocktails or sumptuous small plates and tapas. It’s the perfect venue to sip in style in Manila. (Two words)

4. What sets this Chicago restaurant apart from the average pan-style is its “caramelized” crust, also known as the burnt edges of crispy cheese surrounding the pie. The crust itself is thick and airy with a great crunch, and the pies only have a little bit of sauce. (Two words)

11. This Disney Cruise Line establishment has a menu that features classic Northern Italian cuisine with a modern twist. (One word)

https://crosswordlabs.com/view/explore-exceptional-options-for-culinary-delights-and-adult-beverage-tastings-around-the-world 1/2

12. This tasting room at the Kilohana Plantation in Lihue, Kauaʻi offers tastings every hour. (Three words)

13. The wines here are as close at hand to Seattle visitors as the winery’s Woodinville tasting room, including a 900-foot cliff experience with panoramic views. (Three words)

1. The wine capital of Argentina hosts this key event in March featuring its award-winning Malbec. (Four words)

3. Visit this distillery in Dublin for the World’s leading distillery tours, cocktail-making classes, premium whiskey tasting sessions or to learn how to blend your own whiskey. (Four words)

4. What sets this Chicago restaurant apart from

14. An intimate dinner with in-depth cooking and cocktail-crafting classes alongside sought-after celeb chefs on Holland America Line. (Two words)

16. Carnival Cruise Line’s special burger place with donkey sauce. (Three words)

Find the answers at vaxvacationaccess.com/ thecompasscrossword.

“Food

is our common ground, a universal experience,”

James Beard

OLGA

Travel Inspo Tool Kit

https://www.vaxvacationaccess.com/toolkit