CASE STUDY 1
This global IT company held a 5 day inaugural incentive for their Asia Pacific sales team of 600 guests. Organised in partnership with local Destination Management Companies, Rosie DMC and ATS Pacific, the company took sole occupancy of the entire resort for this event.
Each area of the resort was transformed into a fun “In the Zone” activity featuring local concepts for guests to experience. Some examples were:
‘Savusavu Chocolate Demonstration’ with every imaginable local chocolate creation displayed for the tasting!
‘Paint It’ studio with local artists guiding and creating original masterpieces and offering the opportunity for the visitors to make their own piece of Fijian art.
‘Intoxicating Mojitos’ a local recipe which included a sugar cane garnish & local raw sugar syrup.
The Gala night saw Fiji’s most innovative event:
“The Sugar Cane dinner”: with the 4 elements incorporated. Tables with earthy centre pieces were scattered in the open air water court with 360 degree views of fire dancers, choirs and other entertainment creating an atmosphere of awe.
The final flare:
Chili and sugar cane syrup shots were carved into raw sugar cane stalk trays with the EMC logo painted in flame gel and set alight. Waiters paraded the water court as the “fire fly” effect took place.
The group completed their stay with a donation of books, stationary, clothes & toys to Malomalo Primary School.
This event not only enriched their international sales team, but also supported and helped the local community.
CASE STUDY 2
The company held a ‘Feed Your Soul’ 3 day, 270 guest conference and incentive event with the philosophy to ‘balance work and leisure to truly rejuvenate’.
A range of afternoon activities including:
- Massages on the beach
- Learn to dive sessions
- Snorkel safaris
- Coral planting
- Visits to Malomalo Primary School and Sanasana village
- Kokoda master classes
- Golf clinics
Each designed to enrich their bodies and minds.
The most popular activity was coral planting. This appealed to the guests as a unique way to rehabilitate the coral reef, the sustainable livelihood of the local community. Reef Safari and the hotel created this program to not only look after our reef but to create awareness.
The second most popular activity was the Kokoda master-class. With the craze of Master Chef, delegates were keen to try their hand at re-creating this iconic Fijian dish. Stations were set up to chop, marinate, garnish and taste the national delicacy using only the best Sigatoka sourced ingredients.