Resort taps into new markets

Emmanuel Fumanu at the Golden Cowrie Restaurant at Shangri-La's Fijian Resort in Sigatoka. Picture: BALJEET SINGH

Emmanuel Fumanu at the Golden Cowrie Restaurant at Shangri-La's Fijian Resort in Sigatoka. Picture: BALJEET SINGH

SHANGRI-LA’S Fijian Resort on Yanuca Island is tapping into a new market that will broaden its capacity to cater for every sector of the tourism industry.

The resort’s newly appointed director for sales, Shashita Nand said this was an exciting time for Shangri-La as a brand in the region and the country.

“It is an island resort as well and I think we don’t talk about that enough,” she said.

“It does offer you all of the benefits of having an island resort destination with easy access to the mainland as well as an extensive range of activities.

“With the changes including at leadership level, changes as well there has been a whole shift happening at Shangri-La Hotels and Resorts as a brand so we will see a lot of changes moving forward.”

She said the resort would convert two of its accommodation blocks from April 1 into an adult’s only zone and this would include the Reef Infinity pool located in this area.

“From April 1 we have our adult’s only area which will include 72 guest rooms and this will be in addition to our existing it will have six one-bedroom reef bures that are located closer in to our CHI Spa Village.

“We have the spa located there, the gym and our golf course and plus a private pool area.

“So from next month our guests will have access to all of these products in a private environment.”

She said refurbishments to cater for each market have also been made to their restaurants to accommodate all food and beverage needs.

“Our Beach Bar and Grill which is located right on the beach has had a new lease of life.

“The location is as good as it gets and is but the menu has been refreshed and the look and feel of the whole venue has been refreshed.

“The Golden Cowrie Coastal Italian Restaurant is now a specialised restaurant in coastal Italian cuisines and that in itself is quite unique as well.

“There are a lot of Italians restaurants around but our chef really wants to bring a new dimension of Italian food and what it should be in Fiji using local ingredients and recreating authentic Italian cuisine using with local products.”

She said the resort was in the unique position to cater for all sectors market segments of the industry.

“We have an opportunity to create a resort within a resort concept.

“We have our adults only market, our MICE market and our of course our families.

“The island is 109 acres so everyone is quite separated as well. We have families who prefer the Lagoon wing of the island and we have our adult’s only area and that also includes dining areas which are catered for adults only.

“This is an exciting time for Shangri-La as a brand in the region as well as the resort itself.

“The legacy here is phenomenal.

“It’s been here for 50 years and it has been one of Fiji’s most iconic resorts and we now have a product that will get even better once we have completed the refurbishment program by the end of 2018.”

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