Vacation organizers share the tricks of keeping all the balls in the air
Some of the locations we visit are only open 12 weeks a year… and then there are five to eight million visitors waiting to get in. These places have waiting lists for years. At this point we have name recognition — we’ve developed relationships with the parks and vendors, never haggle over prices, people see we do business the right way and are happy to work with us. But still, some activities have to be booked years in advance. I’m making educated decisions on what people would like, even when no one’s signed up yet. Most frum Jews are notorious for deciding what they want to do on vacation at the last minute. Then, of course, there’s looking up locations, finding hotels nearby, and working out all the logistics, especially the food.
I’d never in a million years have known how to rent a mobile truck or ship food across the country. Our first year, I hired a guy to drive a truck with food — it wasn’t cost effective. We started out with two barbecues, now we’ve got a 48-foot mobile kitchen.
Usually between 60 and 80 people per week.
I’m not so into beaches, even though I live in Florida. And I’m not really intrigued by Europe. I’m happy staying local.
Currently Montana and Wyoming. We go to each location twice per year, four trips altogether. We’re planning to add other places in the future.
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