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Braemar Hotels & Resorts BHR Food and beverage — Total hotel operating expenses

Other product segments

Other
$59.88M-0.8%
Rooms
$24.88M-11.8%

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Other financials

Income statement

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Revenue$209.0M-3.2%
Gross profit$79.1M-1.2%
Operating income$39.6M+7.8%
Net income$17.7M+61.0%
EPS (diluted)$0.07+275%

Balance sheet

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Cash & equivalents$148.7M+9.2%
Total debt$1.1B-7.9%
Total equity$147.0M-38.5%
Total assets$1.8B-11.8%

Cash flow

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Operating cash flow$21.9M+44.9%
CapEx$12.1M-21.1%
Free cash flow$9.9M+6,313%

Valuation

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Market cap$156.59M-11.9%
Enterprise value$1.13B-10.9%
P/S0.2×0.0×

Profitability

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Gross margin30.2%-0.6pp
Operating margin12.4%-5.5pp
Net margin-2.2%-7.2pp
FCF margin-3.9%+8.7pp

Returns & leverage

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Return on equity-8.1%-14.1pp
Debt / equity7.7×+2.5×

Where this comes from

Reported directly by Braemar Hotels & Resorts in its filing.

Tagged under the XBRL concept us-gaap:CostOfGoodsAndServiceExcludingDepreciationDepletionAndAmortization.

The official record: Braemar Hotels & Resorts’s 10-Q, filed May 7, 2026, on SEC EDGAR. View the filing →

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Questions, answered.

What is Braemar Hotels & Resorts's food and beverage — total hotel operating expenses?
Braemar Hotels & Resorts (BHR) reported food and beverage — total hotel operating expenses of $38.91M in Q1 2026.
How has Braemar Hotels & Resorts's food and beverage — total hotel operating expenses changed year-over-year?
Braemar Hotels & Resorts's food and beverage — total hotel operating expenses decreased by 3.2% year-over-year, from $40.21M to $38.91M.
What is the long-term trend for Braemar Hotels & Resorts's food and beverage — total hotel operating expenses?
Over 4 years (2021 to 2025), Braemar Hotels & Resorts's food and beverage — total hotel operating expenses has grown at a 17.2% compound annual growth rate (CAGR), from $75.18M to $141.85M.
What does food and beverage — total hotel operating expenses mean?
This metric captures the total direct and indirect costs incurred to operate the food and beverage segment of the hotel, including labor, cost of goods sold, and departmental overhead. It serves as a key indicator of operational efficiency and cost control within the dining and catering business units. Analyzing these expenses relative to segment revenue allows stakeholders to evaluate the margin contribution of the food and beverage division.