Unexpected Atlanta: Interview with Akila McConnell, Founder and Owner
Blending Culinary Delights with Atlanta’s Rich History Can you share a bit about your background...
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Category: Expert Advice
Savannah Taste Experience: Interview with Stu Card, Co-Founder & Chief Operating Officer
From Trial Attorney to Culinary Ambassador Can you share a bit about your background and what...
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Milwaukee Food & City Tours: Interview with Theresa Nemetz, Owner
Bringing Communities and Travelers Together Can you share a bit about your background and...
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Louisville Food Tours: Interview with Lia Garcia, founder and CEO
From Travel Blogger to Culinary Tour Leader Can you share a bit about your background and what...
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Juneau Food Tours: Midgi Moore, Chief Eating Officer
Serving Up Alaska’s Flavors and Stories Can you share a bit about your background and what...
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BagelUp: Sam Silverman, CEO & Founder Interview
How One Entrepreneur is Serving Up New York’s Culinary History Can you share a bit about your...
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Empowering Women in Travel
Celebrating Trailblazers and Shaping the Future of Women in Travel By Debra C. Asberry Women have...
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Adapting to the Evolving Group Travel Boom
The post-pandemic travel boom has transformed the industry. One of the greatest benefits has been the rise in group travel, which is arguably the most profitable travel style right now
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Recent Leisure Group Travel Magazine Articles
- Planning a Group Escape? Why Portuguese Villas Are Perfect for Shared Travel Experiences
For a novice, group travel can be a nightmare to organize. Someone wants the beach. Someone else wants culture. The vegetarian needs restaurant options. Hotels… Read more: Planning a Group Escape? Why Portuguese Villas Are Perfect for Shared Travel Experiences - Virgin Voyages’ Brilliant Lady Makes Her Debut
With robust entertainment and more than 20 eateries catering to an adults-only crowd, the line’s newest ship will be sailing to the Caribbean and Alaska. - Montisola Preserves Fishing Traditions in Northern Italy
Island cuisine features dried, salted and preserved fish—characteristically sardines, perch and the common European whitefish. Make sure to try the olive oil.
