Mocktails, Margins & Menu Magic: The Magical F&B Profit Formula
Description
Margins are tight, costs are up, and yet one of the biggest opportunities for hashtag#hotels might be right in the lobby — the bar and restaurant.
I connected with Aaron Olson and Chris Manley of Crestline Hotels & Resorts to talk about how they're using food and beverage as a profit engine rather than a cost center — and why now is the time for operators to get creative.
We break it all down on hashtag#NoVacancyNews, from mocktail menus to lighting, sound, service training, and Instagram-worthy presentation. Because even small improvements — 1 to 2 points of margin — add up fast when done across a portfolio.
👋 Special thanks to Entegra for powering this conversation. If you're feeling the squeeze on pricing, get into the power of group purchasing at EntegraPS.com.
Key Insights
🍽️ Why Crestline launched its first dedicated food & beverage division
💡 How "back to basics" — lighting, music, and service — drive real ROI
🍹 The rise of mocktails and zero-proof beverage programs
📸 Creating Instagrammable moments that drive social buzz
🤝 Engaging local micro-influencers to increase traffic and awareness
🏨 How F&B enhances ADR and occupancy, not just revenue
🚀 Lifestyle hotels are leading the charge in creative dining
The message is clear: great food and beverage isn't just a guest amenity — it's a business strategy.
How are you using F&B to grow profitability at your hotels?
United States
