- This topic has 3 replies, 1 voice, and was last updated May 17, 2007 at 11:48 am by .
- May 17, 2007 at 11:48 am #257834Liss
Food costs can take a big bite out of your vacation budget. Discover
seven ways to minimize the impact.
1) Use Coupons and Gift Certificates
Don’t leave home without those coupons! You can cut your food expenses
considerably by purchasing an Entertainment Book for the area that
you’ll be visiting, or by picking up discounted restaurant gift
certificates from restaurants.com. All it takes is a little
forethought to save.
2) Get Your Order to Go
Most hotel rooms and vacation rentals come with a folder of take out
menus. Sift through the folder until you’ve found something that looks
tasty and affordable; then place an order, and skip out on the cost of
drinks and a tip.
3) Never Pass Up a Free Meal
Does the hotel you’ve booked offer a free continental breakfast? If
so, that’s one meal a day that you’ve got covered. How about
cocktails, coffee or an afternoon snack? Find out what’s included in
the price of your room, and then take advantage of any and all food
4) Eat Where the Locals Eat
Those tourist hot-spots that seem pricey to you also seem pricey to
the locals. Talk up the clerk at the hotel desk, and find out where
she likes to go for cheap eats. Then, enjoy an affordable night out
minus the vacation crowd.
5) Eat Out at Lunch
Skip the pricey entrees and long wait times by eating out at lunch
instead of dinner. Lots of establishments offer lunch specials to
drive in business during the slower part of the day.
6) Pack Snacks
Snack foods purchased from vending machines and convenience stores
receive a hefty mark up before they reach you. Avoid this expense
entirely by bringing along your own snacks from home, or stocking up
at a grocery store once you arrive at your destination.
7) Dine In
Eating out three meals a day is fun, but pricey. Hang onto a little
money for souvenirs and sunscreen by eating some of your meals in your
room. It’s amazing what you can accomplish with a mini-fridge and a
From Erin Huffstetler
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