Treble Cone's busiest ever snow season
Treble Cone's busiest ever snow season
Treble Cone Ski Area (Wanaka, New Zealand) celebrated the Closing Day of a successful snow season that achieved a number of key milestones last Sunday.
This winter Treble Cone received it’s highest ever visitation since forming as a company in 1968 and installing the first rope tow in 1969, with a record number of skier visits in 2015.
The momentum and vibe at Treble Cone has been building over recent years, with stability in pricing coupled with tweaks and improvements across the guest experience.
Anticipation prior to this season was fantastic, with record online interaction and engagement, and increases in early bird season pass and pre-season lift pass sales.
Leading into winter 2015 Treble Cone introduced additional groomed intermediate trails in the Saddle Basin through summer earthworks and snow fencing which proved very popular.
Additionally two new dining outlets were introduced on the mountain with The Cheeky Kea Burger Bar and Cafe within the existing Base Building, and the Altitude Espresso and Pizza container cafe powered by Allpress at the top of the Home Basin Express.
‘With great early season snowfalls resulting in the entire mountain being open from Opening Day, Treble Cone received record visitation in July, the strongest visitation in August since 2006, and a strong September culminating in our busiest ever Closing Day on the 27th of September’ Jackie van der Voort, General Manager.
Throughout the winter, the increased visitation was a combination of locals enjoying more days at Treble Cone, strong domestic visitation, and increased numbers of Australians and other international guests visiting and experiencing Treble Cone.
‘On behalf of the entire Treble Cone team we would like to thank everyone who visited and enjoyed Treble Cone this year, and on behalf of the management team thank our fantastic staff, who are the frontline face of Treble Cone and for whom we received countless positive comments from new and returning guests’ Jackie van der Voort.
ENDS