
Margins are tight, costs are up, and yet one of the biggest opportunities for hashtag#hotels might be right in the lobby β 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 β 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 β 1 to 2 points of margin β add up fast when done across a portfolio.
π 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
π½οΈ Why Crestline launched its first dedicated food & beverage division
π‘ How "back to basics" β lighting, music, and service β drive real ROI
πΉ The rise of mocktails and zero-proof beverage programs
πΈ Creating Instagrammable moments that drive social buzz
π€ Engaging local micro-influencers to increase traffic and awareness
π¨ How F&B enhances ADR and occupancy, not just revenue
π Lifestyle hotels are leading the charge in creative dining
The message is clear: great food and beverage isn't just a guest amenity β it's a business strategy.
How are you using F&B to grow profitability at your hotels?
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