RESTAURANTS - WAYS TO INCREASE YOUR TOUR BUSINESS!

Tour Operators need good food, a painless booking process, and efficient service.

Typically they book 2 meals a day and time is important to them. Please do away with multi-page menus and create a group menu that can be used for every booking and be open to special requests when they are needed. Below are steps you can take to make your tour operator clients happy and continue coming back.

1. Your group menu should be available to fax at a moments notice, available online (if you have a web site) and provided to the NBCVB and other membership organizations that could refer business to your restaurant.  

2.  Menu's should preferably be one page for adults and a one page for students (depending on which market you are interested in building).  The menu should have 3-5 main entree choices; however you can limit the final choice to 2 or 3 items.  

3.  Include a salad or soup of the day, rolls, and dessert.  Always include a soft drink for students (refillable if possible), and coffee or tea for adult groups.  Ice tea for adults is always welcome in hot summer months.

4.  Give them one price based on the menu you provide, not a price for the salad, a price for each meal, etc... The tour operator does not charge each person separate prices depending on your restaurant so make it easy for them to use your establishment.  Price should be inclusive of tax and gratuity.

5.  Give one or two comps for the driver and tour director depending on how many people are in the group.  A sample menu is listed below...

An Adult dinner menus might look like the following but please make it unique to fit your establishment.

                Tossed green salad, rolls, potato, vegetable of the day and your choice of three of the following

           Steak Tips, Baked Scrod, Stuffed Chicken, Baked Lasagna, or Stuffed Peppers

Choose one dessert for the group - Apple Crisp or Chocolate Layer Cake

Price is : $36.00 per person for dinner inclusive.

One comp for every 30 passengers.

A Student Dinner Menu Could be a choice of...

Roast Beef Sandwich, Barbeque Chicken Sandwich, Chicken Caesar Salad, Ziti w/Sauce.

 Sandwiches served with fries and cole slaw, pasta with garlic bread.

Unlimited soda, and vanilla ice cream w/ chocolate sauce

Price is: $17.00 per person

One comp for every 25 passengers  

              Buffets are also a good option, especially when the group has more than one motor coach.

After the tour operator books the group.

1.  Confirm the booking, even if you scribble on the menu the date and time with your initials.  If you have requirements including deposits or cancellation policies, provide them in writing. Keep in mind, the stricter your deposit and refund policies are, the less they'll use your restaurant.  Don't ask for non-refundable deposits unless you are in a position of loosing money.  Let the operator know how ahead of time, when you need the meal counts.

2.   If the group has not contacted you prior to arrival, call, write or fax them 7-10 days prior. Remind them of payment; ask what their final numbers are, and any other pertinent questions. 

3.  If you have a welcome board, display the groups name so that they see you're important to them as they enter your establishment.  If they are foreign, welcome them in the language if possible.  

4. Have tables ready at least 10 minutes prior to their time of arrival - meaning tables set, water or soda on tables, condiments available, etc.

5. Be consistent when serving groups. Have enough wait staff in case adult groups want a cocktail (they pay separately unless it has  been pre-arranged).  

6. If you do not have parking for the driver and he/she needs to leave, it's nice to provide them with a bagged dinner to go. 

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