Getting away from it all can be work-related and/or educational, or simply a reward for a job well done. Either way, excursions and trips leave employees feeling energized and valued. Some things to consider:

* When it comes to planning excursions some restaurants organize time-shares at resorts and allocate time to employees as a reward. Others share season tickets to sporting and entertainment events with employees.

* If resources are limited, be creative. For example, if sporting teams make promotional appearances around town, they may be interested in trading tickets with local businesses for gift certificates to compensate their players.

Weekend Getaways – W.M. Sacks, Phoenix, AZ

The owners of W. M. Sacks like to surprise employees who go the extra mile with a room at a local resort for the weekend. They arrange to cover room charges and throw in some spending money. Managers are also offered nice weekends a couple of times a year. One of the managers was recently given a trip to Las Vegas and an airline ticket for a friend. CEO Wanda Morrow says, “He’s a single man and we knew that he wouldn’t have enjoyed it alone.”

Impact: Wanda says that weekends at local resorts are a “big deal” for their employees-most of whom are at the low end of the wage scale-because they could never afford a weekend of luxury and fun. She says the trips for managers are also a powerful reward but, “More than the trip, we learned that what meant most to the manager we sent to Las Vegas was that we were thinking of what would make him happy.”

The Personal Touch – Christy Mae’s, Albuquerque, NM

Many restaurateurs send employees to other restaurants and to sporting and entertainment events, but Christy Mae’s owner, Larry Ashby, takes it a step further: he goes with them. On a rotating basis, Larry invites all staff members-from servers to cooks-out to lunch one on one. “It gives me an opportunity to discuss the restaurant and get their ideas. They always pick up on things that our restaurant does differently,” says Larry.

Larry and his wife also take members of the staff and their guests to hockey and baseball games. Part of the fun is that that he and his wife buy all the refreshments and usually run back and forth serving them. “I wait on them for once, which I think means a lot to them,” says Larry.

Impact: “Taking individuals out to lunch helps me get to know my employees, makes them feel involved, and shows them that they are appreciated,” says Larry. He also says employees enjoy going to the sporting events with him and the outings are great group morale boosters.

Working Vacation – La Montana, Steamboat Springs, CO

Every year, the owners of La Montana rent a big house and take their management team to dining destinations like Santa Fe or Scottsdale. The last few years, two hourly employees have also been included. Selection is based on tenure, working down the line of seniority. Debbie Stuart, office manager, says, “It’s really a working trip. We are looking for ideas and we critique everything in each restaurant-the decor, service, uniforms, table settings, etc.”

Impact: The trips are a big perk because employees experience great restaurants they wouldn’t otherwise, at no expense to them. The hourly employees who have gone on management retreats to date have been with the company a long time-8 to 10 years-so getting to know each other is not as important a benefit as a big pat on the back.

Wining and Dining – Webster’s Wine Bar, Chicago, IL

Webster’s Wine Bar invites servers, bartenders, managers, and chefs on yearly educational trips to the Napa Valley which run from Sunday through Thursday. Last year two groups of 10 did back-to-back trips of winery visits and dining. Employees (except managers) purchase their own airfare and owners Janan Asfour and her husband pick up the rest of the costs-with a lot of help from wineries. They stay primarily at wineries, which often offer meals for the group.

Impact: “The benefits of these trips are huge, more than providing an incentive for employees to stay,” says Janan. “It’s also about building camaraderie and confidence, which translates tenfold to customers. Employees can talk about being at a winery, describe the wine with passion, and it’s genuine.”