What food tour guests ask
Someone booking a food tour wants to know precisely which dishes, how many stops, whether it constitutes a meal, and — critically — whether dietary restrictions can be accommodated. Vegetarian, halal and allergy requirements are not edge cases and an unanswered question means a lost booking. Groups are small, so every unfilled seat is a meaningful share of the tour economics.
What we build for an operator
First, itinerary detail with the actual dishes and stops, since that specificity is the whole appeal and the reason to book yours. Second, dietary handling captured at booking, which converts the enquiries that currently go unanswered and prevents a difficult moment at the table. Third, small group booking with real seat counts and cut-off times, so tours run full and cancellations are decided early. Fourth, guide expertise and seasonal menu changes shown, which gives previous guests a reason to return.