have happy memories of a wonderful trip even if the leaves don’t cooperate. Clayton Whitehead, CTP, CITM Vice President Sports Leisure Vacations Sacramento, CA
The challenge that we face in executing a fall foliage trip often centers around the limited and unpredictable time frame of the foliage peak. Because the peak is based on variable weather conditions, selecting ideal departure dates means we have to make an educated guess. Plus, you are moving a tour in a destination’s most popular time so there can be some logistical issues. Some of the experiences that really “wow” our passengers on a foliage tour have been a cruise on Lake Champlain or Maine’s Casco Bay, a drive along New Hampshire’s Kangamagus Highway and seeing the covered bridges in old New England towns. Suzanne Kinahan Product Manager for New England Collette Vacations Pawtucket, RI
© BMP / PHOTO BY JAMES PORTO
IN THE OCTOBER ISSUE of Leisure Group Travel, our On the Record column will explore restaurant meals. Please send us your response to this question: While restaurants may not be a huge selling point in marketing a tour, meals are a key ingredient in keeping travelers happy. How do you incorporate memorable meals into your trips while keeping costs in line? Along with your comments, please include your name, company name and location. Also for publication, send a high-resolution photo of yourself. A selection of responses will be printed in the October 2009 issue. Thanks in advance for your valuable opinions. Send to: Randy Mink, randy@ptmgroups.com
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