AH&LA Partners With Hotel Cuisine & Lifestyle Initiative
National Partnership Offers Members CompetitiveFoodservice Procurement, Marketing Services
Washington, – The American Hotel & Lodging Association (AH&LA) and The Sieb Organization, a Phoenix-based global marketing and supply chain management firm, today announced a national partnership that provides AH&LA members competitive foodservice procurement, distribution, and marketing offerings via the Hotel Cuisine & Lifestyle (HC&L) initiative. Launched in 2009, HC&L currently serves more than 750 hotel members including independent/franchised hotels, hotel management companies, and national chains.
Qualified and compliant HC&L members can save between 15-18% on their food and non-food purchases through contract pricing and rebate incentive programs. In addition, Sieb provides members with an integrated base of marketing and programming services designed to upgrade their positioning and drive incremental revenue in all hotel foodservice outlets and departments. Targeted to the U.S. lodging channel, the HC&L initiative was developed by The Sieb Organization in partnership with Sysco Corporation.
“AH&LA is eager to launch this new benefit as it provides our members with the same buying power and discounting that only a few have enjoyed in previous years,? said AH&LA President/CEO Joe McInerney. ?Foodservice has long been one of the industry?s most difficult areas to manage, but hoteliers using this program can implement strategies that can be customized to their specific needs to help improve and grow business.?
?Over the past 15 years Sieb and Sysco have worked closely with lodging businesses to lower their procurement and distribution costs, upgrade product quality levels, and drive revenue enhancement,? said Eric Sieb, CEO/principal. ?The HC&L initiative is dedicated to supporting the foodservice challenges and needs of our hotel members, and our partnership with AH&LA opens the door to expanding this membership base through a shared vision and commitment to building an active and productive hotel foodservice community.?