Luxury travel means different things to different clients, which means advisors must pay heed to what makes their high-spending clients tick.<\/p>\n
In turn, suppliers must have what advisors need to get the sale, and that was the basis of the Pitch Perfect: Luxury session at Travel Weekly’s CruiseWorld on Wednesday.\u00a0<\/p>\n
Travel agency executives Nick Pena (franchise owner, Cruise Planners) and Sanya Weston (CEO, Your Premier Travel Service Group) pitched the scenarios, and sales executives responded with how their product would satisfy clients.<\/p>\n
Heidi Verschaeve, commercial director, Blue Diamond Luxury Boutique Hotel Jamie Paiko, vice president of sales, Cunard North America Erica Richey, Seabourn’s vice president, performance marketing and growth Shanel Knight, Regent Seven Seas Cruises’ director of national accounts and business development\u00a0 Erica Richey, Seabourn Dianna Rom, Windstar’s vice president of sales Shanel Knight, Regent Seven Seas Cruises Dianna Rom, Windstar
<\/strong>\u2022 Presidential suite, which is in an oceanfront mansion, with butler service
\u2022\u00a0Private chef prepares six-course gourmet dinner in the jungle — a traditional Mayan dinner with a modern twist, pairing mezcal and tequila with each course
\u2022\u00a0Hotel’s resident shaman performs a ritual<\/p>\n
<\/strong>\u2022 Two Queens Grill Suites with an adjoining room on a transatlantic crossing
\u2022\u00a0Treatments in the Mareel spa
\u2022\u00a0Exquisite dining on private deck spaces, complete with tableside flambees.
\u2022 Gala events such as a masquerade ball or Roaring ’20s event<\/p>\n
<\/strong>\u2022 Mediterranean cruise with the travel advisor working with Seabourn to “craft a beautiful, personalized experience”
\u2022 A “marina day” spent in a cove, with access to the ships’ water toys. Guests can lounge on deck or “ride the banana boat and have one heck of a time”
\u2022 Restaurant variety, from sushi to outdoor concept Earth & Ocean to new Mediterranean concept Solis. <\/p>\nScenario 2: Two couples prioritize once-in-a-lifetime experiences\u00a0<\/h2>\n
<\/strong>\u2022 Cruise on the new Seven Seas Grandeur
\u2022\u00a0An opportunity to see the first Faberge egg at sea and other artwork
\u2022 Stay in the 4,000-square-foot Regent Suite and adjoining Penthouse
\u2022\u00a0Enjoy private dining and spa treatments<\/p>\n
<\/strong>\u2022 Antarctica cruise on Seabourn Venture expedition ship
\u2022\u00a0Expedition team curates an adventure around the guest
\u2022\u00a0Spa treatments to recover from Drake Passage journey<\/p>\nScenario 3: Traveler wants a luxury cruise experience and seamless land experience back-to-back\u00a0<\/h2>\n
<\/strong>\u2022 A cruise in Tahiti on the Star Breeze
\u2022\u00a0A three-day over-the-water bungalow experience before the cruise
\u2022 Canoe breakfast every day at the resort and romantic dinners on the beach<\/p>\n
<\/strong>\u2022 An Iconic Explorations package combining an Angkor Wat tour with a Singapore-Hong Kong cruise<\/p>\nScenario 4: A couple in their 60s from New York own a restaurant and know food. What can impress them and elevate their culinary experience?<\/h2>\n
<\/strong>\u2022\u00a0Windstar is small enough to secure all food locally and chefs cook to order
\u2022\u00a0Immersing menus with the place visited
\u2022\u00a0Guests go shopping with the chefs in local markets<\/p>\n