It Starts with Spring Break

It all starts at Spring Break, builds during Graduation and Memorial Day Weekend, peaks in the summer months, and extends through Labor Day and back-to-school. These seven months are the Mother Lode of the U.S. hotel business for leisure travelers and families.

With approximately 55,000 hotels in the U.S. and 70% operating as limited-service hotels, for leisure travelers and families what matters most in their hotel is breakfast, snacks, and grab n’ go products.

Limited-service hotel success hinges on providing this as value-added, often complimentary products. Smart operators know they contribute to higher room rates and return occupancy levels while generating both hotel profit and customer loyalty.

With over 100 manufacturer programs covering over 7,000 food and non-food items, Sieb’s proprietary HC&L program supports new hotel business bottom line. Over 90% of our programs offer immediate off-invoice savings, while 10% of the programs offer 100% paid rebates. It’s a win-win-win for the customer, manufacturer, and available only through Sysco!

Watch Us Grow!

February was another great month for Sieb Hospitality as we welcomed ten new hotel and restaurant members to the HC&L (Sieb Hotel Cuisine & Lifestyle) initiative from New Mexico, Ohio, Texas and Utah! We look forward to providing great service and significant cost savings!

Available only through Sysco, HC&L provides hundreds of participating independent and franchised hotels with procurement and marketing services designed to lower their costs for food and non-food products, as well as drive revenue enhancement in all hotel foodservice outlets and departments.

Thanks for joining us— and welcome aboard!