The following are considerations for restaurants working with the group tour market:

• Are the roads and driveways leading to the restaurant accessible by motorcoach?
• What are the hours of operation and can special hours be arranged if needed?
• Does the restaurant want group tours?
• Is the restaurant large enough to accommodate the tour as well as normal trade?
• Does the restaurant have sufficient staff to service the group as well as the normal trade?
• Are tours requested to come before or after the normal mealtime rush?
• Is the service fast, friendly, and efficient? How much time should be planned for the meal?
• What type of menu is offered and are there any specialities or recommendations?
• Are special group menus available?
• Can tour participants choose from a couple of different menu items, if so- how much notice is needed?
• Can the restaurant accommodate special dietary needs, if so - how much notice is needed?
• Does the restaurant have a lounge or bar area?
• Are group rates available, what are the billing and gratuity policies?
• What type of reservation confirmation system is in place, are there any penalties for cancellation?
• Is there a comp policy for the motorcoach driver and/or escort?
• Are there conveniently located public restrooms, are these well maintained,  how many stalls are available in the women’s restroom, how many in the men’s restroom, and is the plumbing adequate to service the increased usage by a group?
• Is there an area near the entrance for loading and unloading of the motorcoach, and can this be reserved or blocked off in advance for the motorcoach?
• Is there parking available for the motorcoach?
• Is a step-on welcome and send off available?

It is important to know the answers to these questions and preparing a Group Tour Fact Sheet to distribute to your DMO and all group tour inquiries, including sample menus to help sell your restaurant. What sets you apart from others in your community? Now that is what I am talking about…answer this and you hold the key.