No Vacancy Live! podcast

Mocktails, Margins & Menu Magic: The Magical F&B Profit Formula

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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.

πŸ‘‹ 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
πŸ’‘ How "back to basics" β€” lighting, music, and service β€” drive real ROI
🍹 The rise of mocktails and zero-proof beverage programs
πŸ“Έ 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
πŸš€ 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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