Year-end travel season is when many Canadians start booking fall getaways, holiday trips, and winter escapes. A sponsored travel segment from CP24 featuring personal finance and travel expert Barry Choi focused on smarter planning and getting more from rewards programs, and the segment was tied to Blue Rewards. The details of the specific tips weren't spelled out in the material available, so this guide doesn't put words in his mouth. Instead, it takes the themes the segment covered (planning early, using rewards wisely, and avoiding common holiday costs) and applies them to a food lover's trip.
The payoff: a simple checklist for booking a seasonal trip so more of your budget lands on the table, not in avoidable fees.
Why the Planning Window Matters
Per CP24's framing, the stretch before year-end travel is when prices, availability, and reward options can shift quickly. That's the general reason to decide early on the basics: where you're going, roughly when, and what you can spend.
For a food-focused trip, that decision has a bonus. Once flights and lodging are settled, you can see how much is left for the part you're traveling for: markets, street food, and sit-down meals.
Step 1: Set a Food Budget Before You Book
Most people set a total trip budget and let meals take whatever remains. Flip it.
- Pick a daily food number you're comfortable with.
- Multiply it by the number of days.
- Subtract that from your total, and treat what's left as the ceiling for flights and lodging.
This keeps you from booking a pricey stay and then skipping the dishes that made you want to go. It's a method, not a rule from the segment, so adjust the numbers to your own situation.
Step 2: Check Your Rewards Options Before You Pay
The CP24 piece centered on rewards, and the sensible takeaway is simple: look at what your program offers before you book, not after. Specific steps to try:
- Log in and see what your points or rewards can cover for your travel dates.
- Compare that against a regular booking price so you know whether redeeming is actually a good deal.
- Read the terms on blackout dates, expiry, and fees, since holiday periods are when restrictions are most likely to matter.
Check your own program's current rules directly, since they can change and we can't confirm details for any particular plan.
Step 3: Book Early, Then Stay Flexible
Booking seasonal trips early was one of the themes in the segment's angle. Practically, that means locking in the pieces most likely to rise or sell out, like transportation and lodging, while keeping your daily plans loose.
Loose plans suit eating well. Some of the best meals come from wandering a market and following the longest line of locals rather than a rigid itinerary.
Step 4: Watch the Common Holiday Costs
Holiday travel has predictable money traps. Keep an eye out for:
- Peak-date premiums: Shifting a departure by a day or two can sometimes change the price. Compare nearby dates.
- Add-on fees: Baggage, seat selection, and resort or service charges can quietly add up.
- Restaurant markups in tourist zones: Eating a block or two away from major sights is often cheaper, though not guaranteed.
Step 5: Build the Food Plan Around Local Markets
Markets and street food are where a budget stretches furthest while still delivering real local flavor. Regional specialties often come in small portions that let you sample more for the same money.
A simple approach for each destination:
- Look up two or three signature dishes before you go.
- Plan one market visit as a meal, not a detour.
- Reserve one sit-down dinner for the dish that's hardest to find elsewhere.
- Leave the remaining meals open.
A Budget-Friendly Way to Taste Your Trip at Home
If you're still planning, or the trip is months away, a pot of something warming bridges the gap. This one-pot lentil and tomato soup is a flexible starting point inspired by the kind of humble, market-style cooking found in many regions.
You'll need: 1 cup red lentils, 1 chopped onion, 2 cloves garlic, 1 can (about 800 mL) diced tomatoes, 4 cups broth or water, 1 tsp cumin, olive oil, salt, lemon.
- Warm a spoonful of olive oil in a pot and soften the onion for about 5 minutes.
- Add garlic and cumin and stir for 30 seconds.
- Add lentils, tomatoes, and broth. Simmer 20 to 25 minutes until the lentils collapse.
- Season with salt and finish with a squeeze of lemon.
It costs little, feeds several people, and keeps well, which is the same spirit as a good travel budget.
The Takeaway
Before you book anything this season, write down your food budget, check what your rewards can actually cover, and lock in the big costs early. Then spend what's left on the best meals of the trip.
This article draws on a sponsored CP24 segment featuring Barry Choi and Blue Rewards. Check current program terms and prices directly before booking.
