CASE STUDY: Herbalife Honors 2019

Dates: 6 - 9 March 2019

Venue: Sands Expo and Convention Centre, Marina Bay Sands

When global nutrition company Herbalife began its search for the next destination to host their incentive trip three years ago, Marina Bay Sands was a strong contender on its list. It was no surprise then that the award-winning integrated resort (IR) took the job after an exhaustive pitching process. Fast forward to 2019, and the IR is proud to help launch a successful Asian debut for Herbalife Honors event in March, which was witnessed by over 2,500 of its business owners, top performers and their families.

The three day event from  6 to 9 March not only saw the group utilise Levels 3, 4 and 5 of Sands Expo and Convention Centre, but also several other unique venues on property including hosting of their welcome reception at the Event Plaza, as well as a 400 pax dinner reception at the iconic Sands SkyPark. A highlight of the event was the six-hour red carpet gala dinner held in Southeast Asia’s largest ballroom to celebrate the achievements of Herbalife’s brightest stars.

To welcome Herbalife to Marina Bay Sands, the IR rolled out the red carpet for the VIP group — with personal touches including the set-up of a dedicated check-in counter and the display of extensive on-property branding. The event also saw the biggest order of flower arrangements for Marina Bay Sands’ in-house florist, Bay Floral. All in, the team put together over 400 arrangements, using 15,500 stalks of flowers!

To ensure that the venue matches up to Herbalife’s ethos as a company that values health and nutrition, Marina Bay Sands’ chefs spared no efforts when it came to food preparation and presentation. One of the main F&B requirements was to ensure that the attendees had a continuous supply of Herbalife’s healthy shakes throughout the event. Going beyond just offering a simple shake, the team specially brought in 10 onsite slush machines to provide icy refreshing shakes. To add more flavours to the shakes, the chefs procured and blended 340 kilograms of strawberries, blueberries and bananas and over 870 litres of soy, almond and skim milk. A total of 3,766 litres of shakes were served at the shake bar during event days.