The launch of the new BMW 3-Series last November was a monumental occasion that displayed the synergy of the Felix Unite Group at its best. Five months earlier, Catering's Steve Glass was the first to get involved when event managers VWV asked him to create a cornucopia of delicious dishes.

As the scope of the operation became apparent, he volunteered the services of Tours, Vehicle Hire and Production Support. Finally, with less than a month to go, Chameleon Indabas was brought in to coordinate the Felix Unite team and oversee the whole production.

Over five days, approximately 1,200 clients were flown by chartered plane daily from Johannesburg to Cape Town. They were whisked straight to the BMW Pavilion in the Waterfront for a presentation in the IMAX theatre and the unveiling of the BMW range, from the earliest model to the latest.

After a buffet lunch, guests were shown to their rooms at the exclusive Villa Via hotel. Each couple spent the afternoon driving a brand-new BMW 3-Series round the coast to Simon's Town. At the naval base, they were met by their chauffeur and escorted on to the SAS Drakensberg for cocktails.

After sundowners, they crossed into the dry dock to find a carpeted banqueting hall which appeared to be floating! At the superb three-course dinner, guests were presented with such mouth-watering delights as quenelles of fresh Cape salmon with a dill and Pernod beurre blanc sauce, and medallions of Karoo lamb with a
cumin-scented crust. The spectacular entertainment featured a 3D laser light show and culminated in a display of tightrope walking over the dry dock to the sounds of Carmina Burana provided by a full orchestra and choir of 90 soaring voices.

For the finale, the sleek new BMWs appeared seemingly from under water, driving out from under the stage with their headlights beaming through the fountains to a blaze of accompanying fireworks. 

This extravagant event became a full Felix Unite Group production which required a huge staff of waiters, front-of-house managers, barmen and stewards, plus porters to cope with the vast amount of crockery and cutlery to be counted each evening. Just managing the wine and beer for all three functions, as well as ordering and refrigerating stock, was a full-time job. With a staff complement of 200 and an ever-changing mandate, Chameleon Indabas' strong co-ordination and calm management skills were vital.

May, 1999

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