7 Ways to Save on Summer Travel in 2023
Key points
- Travel credit cards can help you save in multiple ways, from redeeming rewards and travel credits to making use of valuable perks and benefits.
- The more flexible you are about your travels, the more affordable it will be.
- Pack less, travel together, and be creative about when, where, and how you travel.
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Depending on your destination, the cost of a family summer vacation can easily get into the four digits. But you don’t necessarily need to drain your bank account just to have a good time this summer. There are all kinds of ways to save money on your vacation, from credit cards to carpools. Here are some tips to consider.
1. Redeeming rewards
My favorite way to save on travel expenses is to redeem travel rewards instead of paying cash. This could be a reward you earn with a travel credit card or loyalty points picked up on previous trips.
Pro tip: Don’t assume every redemption is a good redemption. Divide the cash cost of the room by the number of points you’d need to redeem to see the per-point cost. You want your per-point value to be as high as possible.
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Travel credits and free night certificates can also be great tools for scoring free travel. For example, your card may offer you an annual statement of credit you can use toward travel purchases. This can be far more convenient than redeeming rewards, as it typically doesn’t require looking for award space. Similarly, many hotel cards can pay for themselves in free night certificates alone if you’re a little strategic about when and where you redeem them.
2. Maximizing perks
Travel cards, elite status, special booking deals — there are all kinds of ways to get valuable travel perks. For example, the elite status of your hotel credit card can help you score free breakfast or a room upgrade. Airline credit cards often give you free checked bags.
Many issuers also have travel portals through which you can book your vacation, often with extra perks. American Express’s Fine Hotels & Resorts program, for example, can unlock all sorts of extras, like 4 pm check-out (terms apply). Chase’s Luxury Hotel & Resort Collection comes with similar benefits.
3. Sharing the burden
Do you have some friends or family members who are also planning a summer vacation? Consider vacationing together! A larger group can actually make your per-person costs much lower, especially when it comes to housing and activities. Renting a vacation house with room for two families, for example, could be cheaper than trying to rent multiple hotel rooms.
Many activities you may want to experience can also be made cheaper with larger groups. Tours, excursions, and other activities often have group discounts that your smaller family may not qualify for — but your multi-family group could.
4. Packing light
The easiest way to increase your travel costs is to pack too much stuff. Checked bags alone can easily run you $30 a pop. But even if you’re doing carry-on only, you could be looking at extra costs. Discount airlines often have remarkably affordable deals — provided you don’t need overhead bin space.
It’s not just flights, either. More luggage means a larger rental car, more space in your hotel room, maybe even paying for bag storage if your flight arrives before you can check into your hotel. Overall, one-bagging your trip could substantially reduce your per-person travel costs.
5. Being flexible
This is arguably the most important tip on this entire list when it comes to saving money on travel, especially during the busy summer season. When possible, be flexible about when you travel, how you travel, and even where you travel.
Avoid traveling around major summer holidays (July 4, Memorial Day, Labor Day) if you can. If you’re flying, make sure to look up deals for all of your nearby airports. (Driving a little further to another airport can be well worth it if you can save money or find better award availability.)
If you’re renting a car, consider whether taking a taxi away from the airport to pick up a car will save you money. Picking up your car at the airport usually means paying a few surcharges.
6. Finding fun for free
It can be really easy to get caught up in the idea that you need to do something BIG on your summer vacation, like hitting a theme park or a major landmark. But these popular activities tend to be very expensive, particularly during peak season.
With a little research, you can easily find tons of free — or at least affordable — activities to keep your family entertained. Even if you still want to hit the parks, you can supplement your activities with a few free museums, nature walks or outdoor concerts.
7. Earning bonuses
Alright, so this one is most likely going to save you on yours next vacation, rather than your summer travel. But if you open a new card before booking, you could potentially earn a big sign-up bonus you can redeem in the future, all by just booking the travel you were going to buy anyway.
That said, your sign-up bonus could also be used to help pay for your summer vacation if it’s in the right currency. For example, if you earn your bonus quickly, you could potentially redeem it for cash back or a statement of credit to cover your current expenses.
Mix and match for the best results
Summer vacations are a cornerstone of American life. But the fact that we all tend to travel at the same time — and to the same places — means it’s often a pricey experience. Hopefully, with a bit of mixing and matching, you can use these tips (and any of the thousands of others all over the internet!) to make your summer vacation not only more affordable, but maybe even more fun, too.
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Tourism & hospitality Expo roadshow starts May 11 –
Next week, from 11 – 13 May in Christchurch, Go with Tourism will kickstart New Zealand’s only free, dedicated careers expo for the tourism and hospitality industry, hoping to inspire a new generation of tourism and hospitality workers.
The expo, in partnership with New Zealand Careers Expo, will then move on to six more cities around the country: Palmerston North, Napier, Hamilton, Auckland, Wellington and Dunedin.
With industry professionals, employers and educators on site, students and job seekers will discover a wide range of opportunities available, such as work experience, mentorships, job vacancies and tertiary studies.
As well as showing career pathways, the main objective of the expo is to change negative perceptions about tourism and hospitality work. Go with Tourism Program Director, Heidi Gillingham, says that the 2023 expo season will be the most important yet for achieving this.
“Covid hit our industry hard. 90,000 employees were displaced, job security was in doubt, and we’ve experienced a massive skills shortage since. With international travel back to normal in New Zealand – and heading towards pre-Covid numbers again – it’s crucial to attract talent back into our industry to meet visitor demand.
“Additionally, due to the opportunity to engage with younger learners, we hope to see an increase in students choosing Tourism at the NCEA level in the future, as a result. We want to help parents and students understand why the industry is so important to New Zealand – from building our economy to championing our culture.”
In 2022, the Go with Tourism Expo saw 28,667 people walk through the doors and Gillingham believes 2023 will be a busier year. “This year will be our first expo season not limited by pandemic restrictions, so we hope to welcome more visitors than ever before to discover the wide range of career and study opportunities available in tourism and hospitality.”
To find out more information on the Go with Tourism Expo, go to: gowithtourism.co.nz/expo
- 11 – 13 May, Christchurch Arena, Christchurch
- 18 May, Central Energy Trust Arena, Palmerston North
- 23 May, Pettigrew Green Arena, Napier
- June 11-12, Claudelands Showgrounds, Hamilton
- 15-17 June, The Cloud, Auckland
- June 23-24, TSB Arena, Wellington
- 28 June, Dunedin Town Hall, Dunedin
Staacy Waaka backs Beef & Lamb –
Beef + Lamb New Zealand is teaming up with rugby world champion Stacey Waaka to encourage Kiwi teenage girls and women to eat beef and lamb more frequently to help prevent health concerns.
It is the first campaign in five years for Beef + Lamb New Zealand and addresses statistics from the last National Nutrition Survey that shows over a third of teenage girls don’t achieve their daily iron requirements and one in 14 women are low in iron.
Waaka says nutrition is incredibly important to her and a big part of her success and what she is about. Therefore, she wants to do what she can to make sure others are doing all they can.
“Our young teen girls and whāhine especially have greater iron requirements than most and being low in iron can really impact their well-being, productivity and energy levels.
“Like me, they’ll get so much more out of life with their iron tanks full!” says Waaka.
The easily absorbed iron in New Zealand beef and lamb can certainly help Kiwis out with that says Beef + Lamb CEO, Kit Arkwright.
“Manatū Hauora (Ministry of Health) stats (from October 2022) show women eat less servings of red meat than men on a weekly basis, so we knew we needed to reach that audience with our messaging.
“Who better than a wonderful whāhine toa like Stacey to help us do that,” says Arkwright.
“Plus, if you think Stacey’s a force on the rugby field, you should see her with a pair of BBQ tongs in her hands!”
Beef and lamb are a natural source of protein, iron, vitamin B12 and zinc. These nutrients are essential for growth, development, and general well-being.
Waaka says beef and lamb can be part of a well-balanced diet and can help increase your iron intake.
“I’ve learned that one of the best ways to top up my body’s iron stores is through including iron-rich foods, like beef and lamb, in my diet. If you’re like me and love eating red meat you can enjoy it up to three times a week.
“A nutritious balanced diet is personal to me and a super important part of what fuels me as a professional athlete.
“It tastes pretty damn good too!” says Waaka smiling.
8 of the best local dining spots in Waikiki
A trip to Hawaii is surely memorable but not exactly cheap.
A 2023 analysis of a seven-day trip from Los Angeles to Honolulu during shoulder season for a family of four people staying at a three-star hotel can easily cost over $5,700 – including meals, transportation and activities.
Where can you cut costs? Food.
Most visitors who visit Hawaii opt for Honolulu, and chances are, they’re staying in Waikiki – home to over 900 lodging properties.
While many hotels have great dining options, they tend to be expensive, so you probably don’t want to dine there every night. You may also not want to hit up chain restaurants like PF Changs or Cheesecake Factory if you can find them back home. Wouldn’t you rather go to spots offering a more authentic taste of the islands?
If you know where to look, Waikiki has many hidden gems for affordable and delicious dining – many of which are owned and beloved by locals.
Here are some delicious, locally approved cheap eats in Waikiki. Everything on the list costs around $15 or less.
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Marugame Udon
If you’re wandering along Kuhio Avenue, you’ll likely spot a long line of hungry people on the sidewalk. They’re waiting for Marugame Udon, a longstanding staple of Waikiki. If you’re eating here, you want cheap and delicious food, not exactly a sit-down dining experience.
The Japanese chain restaurant serves authentic udon noodles in flavorful broths, served up cafeteria-style. Guests order their choice of udon in regular ($6.50) or large ($7.50), then grab whatever sides, like different tempuras, including shrimp, chicken and asparagus, and musubi (usually around $2.50 each).
The restaurant moves quickly: once you get your food, snag an empty table, slurp up the noodles then hustle out for the next set of diners.
Maguro Spot
Maguro Spot is a hole in the wall with a wide selection of poke, which is marinated raw fish over a bed of rice, at reasonable prices – it’s the perfect pre- or post-beach meal.
You can make your own poke bowl or order one of their recommended combinations. Definitely go for the creamy sesame sauce, which isn’t offered at other poke shops around the island.
A medium poke bowl goes for $12 and is enough to fill you up for lunch or dinner.
K Street Food
On Kalakaua Avenue is the recently opened food hall called STIX Asia, where CEO Frank Clark said he wanted to educate guests on different Asian foods at approachable prices.
“Our goal was to have a family of four eat for under $100,” he told USA TODAY.
K Street Food is a casual restaurant serving authentic Korean street food. For something filling but not heavy, the kimbap – Korean sushi made with savory ingredients like spam, fish cake, egg and cucumber – goes for $12.99. If you really want a Korean street food experience, opt for a rice dog ($8.99-10.99, depending on what kind you get), which is a corn dog made with rice flour.
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Baikohken Ramen
Fellow STIX restaurant, Baikohken Ramen, is the sister restaurant to a Hokkaido location that was recognized in the Michelin Guide Hokkaido 2012 and 2017. Its shoyu ramen is filling and has a deep soy sauce flavor ($15.48). The portion is pretty big too, topped with chashu pork that was marinated in soy sauce overnight, and bamboo shoots.
Musubi Cafe Iyasume
If you’re headed to the beach, stop by one of three Waikiki Musubi Cafe Iyasume locations for this beloved musubi shop for a quick, handheld meal.
Onigiri, or musubi, are Japanese rice balls with ingredients like Spam (a Hawaiian favorite), cooked fish, shrimp tempura, egg, fried chicken and more wrapped inside.
Once you enter the small shop, you’ll see rows of countless types of onigiri. Depending on what kind of musubi you get, it can range from $2 to $5. Grab two or three for a beach day, throw them in your bag, and you’re all set.
Topped Waikiki
In 2015, Honolulu chef Justin Sok was serving up bibimbap cups and kalbi short ribs at a food stall at King’s Village farmer’s market in Waikiki before opening up a restaurant in Chinatown in 2017. While that location has closed, you can now find his satisfying Korean. -inspired dishes at Topped Waikiki, many of which are under $15.
The spicy pork mayo bowl with juicy braised pork, a scrambled egg and pickled onions over a bed of white rice is drizzled with teriyaki, Korean chili sauce and mayo ($10.99).
Vegetarians, or those who want something a bit healthier, opt for the tofu bibimbap, which uses tofu instead of meat ($11.99).
Rainbow Drive-In
If you’re willing to go on a longer stroll, head off the main strip of Waikiki to Rainbow Drive-In on Kapahulu Avenue. Since 1961, this eatery has been offering residents and visitors alike a plate lunch fare, a hearty meal consisting of rice, macaroni salad and meat like BBQ pork or fried mahi-mahi fish ($11.75-$13.50).
If you’re really hungry, opt for the loco moco, another local favorite, consisting of rice and a hamburger patty topped with a fried egg and gravy ($11.75). Take some time to digest and snap a picture of the iconic neon sign before heading back to Waikiki.
Kids will love cooling off with a slush float, a Strawberry Icee with a scoop of vanilla ice cream ($4.75 for a small).
Sunrise Shack
If you have a big breakfast, have plans for a nice dinner, or want something lighter but still filling, head over to the Sunrise Shack at the Outrigger Waikiki Beach Resort, located steps off Waikiki Beach since 2018.
Owned by a few North Shore surfers, this shop serves healthy tropical-inspired smoothie bowls and smoothies. The classic acai bowl ($11.95) is a decently sized frozen blend of acai, topped with gluten-free granola, banana, coconut flakes, dragon fruit sauce and honey.
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Kathleen Wong is a travel reporter for USA TODAY based in Hawaii. You can reach her at [email protected]
This article originally appeared on USA TODAY: Budget travel to Hawaii: 8 best cheap eats in Waikiki under $15
Luxurious Hulbert House returns to Brooke Serene portfolio –
Brook Serene Boutique Hotels has announced the return of Hulbert House to its luxury hotel portfolio.
Brook Serene Boutique Hotels opened and managed the Qualmark-rated 5-star Enviro Gold luxury hotel from 2016 to 2020 and has resumed management of the property from 1 April this year.
Hulbert House is nestled in the heart of Queenstown and is a beautifully restored Victorian villa that offers six luxurious rooms, each uniquely designed with modern amenities and breathtaking views of Lake Wakatipu and the surrounding mountains.
The hotel’s commitment to sustainability is reflected in its Enviro Gold rating, which recognizes its efforts to reduce its environmental impact and promote eco-friendly practices.
“We are delighted to have Hulbert House return to our portfolio of boutique hotels,” says Bruce Garrett, Managing Director of Brook Serene Boutique Hotels.
“This iconic property perfectly aligns with our philosophy of providing highly personalized service, a tranquil ambience and rich local flavor to our guests in unique and stunning destinations.
“We are excited to bring our expertise in boutique hotel management to Hulbert House and continue to provide exceptional experiences for our guests.”
“We are confident that the management transition will be seamless, and we look forward to once again working closely with the dedicated team at Hulbert House to maintain the hotel’s reputation as a premier luxury destination,” added Mr Garrett.
Brook Serene Boutique Hotels is a boutique hotel management company known for its distinctive properties in unique locations around New Zealand. With a focus on providing exceptional guest experiences and personalized service, Brook Serene Boutique Hotels offers a collection of carefully curated hotels that embody luxury, style and authenticity. For more information, visit www.brookserene.com.
New CEO to helmet NZ Cruise Association –
The New Zealand Cruise Association (NZCA) has announced the retirement of CEO, Kevin O’Sullivan, effective June 30, 2023.
O’Sullivan has been the association’s CEO for the past four and a half years. Prior to that he was on the NZCA board for 15 years while holding the role of Regional Harbourmaster at Environment Southland.
Former Chair Debbie Summers said “Kevin will be missed immensely by all in our industry. He has worked tirelessly and in particular, throughout our battle to restart these past years. NZ Cruise is in a better place for all his efforts.
“As chair I particularly appreciated Kevin’s relentless positivity and sheer determination as he liaised and negotiated with the many stakeholders required to enable the sector’s post-COVID recovery.
“He has led NZCA through the most turbulent time the sector has ever experienced, and both the board and wider cruise industry stakeholders are deeply appreciative of the tireless work he has undertaken to facilitate and support the recovery of the sector.”
Current Chair of NZCA, Jacqui Lloyd, has been named as O’Sullivan’s successor and will take up the CEO position in June 2023.
Lloyd has more than 20 years of tourism, cruise and senior management experience, including his most recent role as General Manager of Destination Marlborough.
“Jacqui is the perfect person to lead NZCA through the next phase of the sector’s recovery,” said Tansy Tompkins, NZCA’s deputy chair. “Jacqui’s extensive tourism background, senior leadership experience and relationship skills will help NZCA to further develop strategic alliances, unite our sector and expand our presence on the world stage as the cruise industry rebounds.”
“I am very excited to be taking up the CEO role at NZCA,” said Lloyd. “Largely due to the excellent leadership of Kevin O’Sullivan over the past four years, I believe the NZCA is in a brilliant position as the industry returns.
I’m looking forward to working with members, stakeholders, and our local communities to ensure New Zealand is both positioned as the best cruise destination for industry, and that it’s an industry that contributes to the economic, social, environmental, and cultural wellbeing of New Zealand.”
Lloyd will continue as NZCA chair until she starts her new role on June 1. A new chair will be announced in due course.
From banking to hospo – meet Queenie Lai –
Claiming to have more eateries per capita than New York, Wellington has no shortage of restaurants and cafes to choose from. Fortunately, there are plenty of women-led restaurants in the capital which is fitting this week as we celebrate and support International Women’s Day, which was March 8 this year.
If you’re finding it hard to choose what to eat – you might want to do a DoorDash and support women-led businesses in the city!
If you’re after chicken waffles for breakfast, scrumptious burgers, mouth-watering milkshakes, and classic American-style cheesecakes, Wellington institution, Mama Brown, might be just the ticket.
Mama Brown is led by Queenie Lai, who swapped a career in banking and technology for hospitality. As General Manager, she is focused on making Mama Brown an inspiring place to work and delivering a standout experience for customers.
Queenie has been in hospitality for enough time to see the change that the pandemic and evolving dining preferences have brought to the industry. Technology has changed the way people dine – from how they make reservations and orders, through to where they eat. Given the last few tumultuous years for the industry, Queenie has observed how technology has helped restaurants like themselves survive through lockdowns.
“Mobile delivery apps such as DoorDash have been a game-changer for Mama Brown, and a lifesaver during the pandemic. They have enabled us to reach a broader audience and expand our reach beyond our physical location, meaning we can share Mama Brown’s goodies with more Wellingtonians.
“In my experience, using DoorDash has been fantastic – who doesn’t love having delicious food delivered right to their doorstep for a marathon Netflix session or a brekkie in bed after a fun Saturday night out, right?”
Having seen Mama Brown make it through the pandemic, Queenie and the team are excited to see what the next few years have in store.
When asked what tips she’d give to other women considering careers in hospitality, Queenie has some simple advice.
“Do not hesitate to speak up and demonstrate your capabilities. Always stay true to your values, be persistent, patient, and always be yourself.”
Plan & prepare now for Cyclone Gabrielle advises RANZ –
The Restaurant Association is urging hospitality businesses across the North Island to prepare for every event, as Cyclone Gabrielle arrives.
In its online resources it highlights the need to clear outdoor eating areas, compile stock takes, and consider backing up power supplies.
“Our advice to members is that you can never be over prepared for a situation like this,” said CEO Marisa Bidois.
“Hospitality businesses are uniquely affected by weather events such as cyclones so it’s wise to plan ahead to minimize the damage and business interruption.”
The Association has put together a checklist for businesses looking to get prepared ahead of the storm. This includes:
- Ensure you are monitoring weather conditions regularly – things can change rapidly. Keep up to date with the advice of your local Civil Defense organisation.
- For businesses with outdoor eating areas, ensure any chairs, tables and other loose items are secured or stored away safely.
- Move everything off the floor that you can store elsewhere.
- Ensure contact numbers (and emergency contacts) of team members are updated and easily accessible. Have a plan for communicating with your team.
- Ensure any critical documents and business related data is securely backed up and accessible.
- Check insurance is up to date and in place.
- Ensure adequate supplies of torches, fresh batteries, brooms, mops and buckets as well as a backup water source.
- Clearing any obstructions disturbing the flow of water down any storm water drains.
- Do a walkthrough of the business and clear any materials around the area that can easily be considered flying debris during a cyclone.
- Carry out a stock take of all supplies and equipment in case there is any damage or loss of stock. Take photos of high-value items.
- Ensure vehicles are away from low lying areas (and insurance is up to date).
- Create a business continuity plan.
- Consider an alternate power source. Some businesses are able to operate during power outages if they have a generator. This can also ensure that fridges and freezers do not turn off and minimize stock loss.
- Communicate with customers. Use your social media channels to keep people informed on whether you have been impacted or not.
- Be sure to remind your team to also be prepared in their own homes.
“It is really important to be prepared but also to remain calm. Our businesses have been under a lot of pressure over the last few years and it is important to look after yourself and your wellbeing. We have a number of resources on our site to help you through this.”
The Restaurant Association also urges diners to listen to warnings from local emergency information hubs and civil defense as well as communicating with local businesses.
For customers, it is important to listen to warnings from your local emergency information hubs and civil defense. Contact the business on the day to see if they are still open for business. Some of the feedback we have had from members has been that bookings are canceled often well in advance and at times unnecessarily so be sure to communicate. The businesses will also be in touch with you regarding any changes that may need to take place.”
Hospitality business owners can access the Restaurant Association resources here
Mental wellbeing resources can be accessed via the First Steps website here
Go to https://www.restaurantnz.co.nz/emergency-response-hub/ for more information.