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Friday, 5 May 2017 00:00 - - {{hitsCtrl.values.hits}}
Shangri-La’s Hambantota Resort & Spa announced the launch of The Table by Golden Circle, a new food and beverage loyalty program that offers unparalleled benefits to members who dine at Shangri-La properties both on the road and close to home.
The dining program is the latest initiative in the ongoing transformation of Golden Circle, which has rolled out industry-leading member benefits, new partnerships, exclusive offers and Golden Circle Event Planner Rewards during its nine-month Loyalty Is anniversary campaign.
The Hong Kong-based hotel group, which operates 95 properties and over 500 restaurants and bars worldwide, commissioned consumer research in developing The Table – surveying Golden Circle members, hotel guests and local residents on their attitudes towards dining, restaurant preferences and loyalty.
Speaking about the program, Nonky Tejapermana, Executive Chef for Shangri-La’s Hambantota Resort & Spa said: “Shangri-La is a brand that is often recognized for its exemplary culinary culture because we complement authentic local tastes with fresh ingredients and a variety of cooking styles to create a cuisine that results in an explosion for the senses. Our Dine by Design experiences further add to the dining pleasure with tailor made menus highlighted by exquisite locations available around the resort, for a truly personalised and emotional experience.”
In Sri Lanka, the programme was launched at Shangri-La’s Hambantota Resort & Spa with an exclusive event that took guests on a culinary journey throughout the resort. The many visually pleasing dining locations played host to a myriad of dining experiences including canapés and cocktails on the Putting Green with a fun “shoot for shots” concept, a cheese and wine pairing at Ulpatha, the club house lounge and bar, a South Asian style hawker market at Sera restaurant, followed by a barbecue under the stars on the beach, and to conclude the culinary feast, guests were treated to desserts and live entertainment at Gimanhala lounge.
“At Shangri-La, we offer guests a variety of culinary authenticities with a modern twist,” said Iain McCormack, General Manager for Shangri-La’s Hambantota Resort & Spa. “In order to do this, we partner with local businesses who create products that truly capture the essence of local culture. For The Table experience we have partnered with Ceylon Coconut Company, which together with Chef Charles Dissanayake, has developed a range of products that infuse Sri Lankan virgin coconut oil with the island’s premium herbs and spices. This wonderfully unique take on a staple Sri Lankan ingredient adds another dimension of flavour to our cuisine.”
The Table is fully integrated with Shangri-La’s award-winning Golden Circle loyalty programme and recognises members through achievable redemptions and access to signature food experiences, exclusive events, unique surprises and special offers. Among the industry-leading differentiators that set Shangri-La’s dining loyalty programme apart from others are:
n More rewards: Members can now earn Golden Circle Award Points by dining and drinking at the more than 500 restaurants and bars found in Shangri-La, Hotel Jen, Kerry and Traders properties globally when they are non-staying guests.
n Instant indulgence: Instant Dining Rewards allows members to earn and redeem Golden Circle award points on the spot – no pre-planning or vouchers required.
n Elite rewards: Jade and Diamond level members receive bonus earnings and more value on redemptions for dining transactions.
n Sweeter deals: Members receive Golden Circle Award Points on all qualifying transactions, including discounts.
“Our consumer research reaffirmed that the emotion attached to a dining experience is far more appealing than the functional benefit of discounts and points. Loyalty programmes must adapt to this trend and become increasingly more experiential,” said Shangri-La’s Chief Marketing Officer Steven Taylor. “Through ‘The Table’s’ unmatched rewards, we are giving guests greater access to culinary experiences worth savouring. And the more they dine with us, the better these experiences get.”
