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Pebblebrook Hotel Trust PEB Food and beverage — Total hotel operating expenses

Other product segments

Other operating
$107.11M+2.9%
Room
$59.52M+1.7%

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Other financials

Income statement

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Revenue$345.7M+7.9%
Gross profit$113.6M+22.0%
Operating income$8.1M+211%
Net income-$19.3M+41.5%
EPS (diluted)-$0.26+29.7%

Balance sheet

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Cash & equivalents$196.2M-5.7%
Total debt$2.5B-5.9%
Total equity$2.4B-7.5%
Total assets$5.3B-6.1%

Cash flow

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Operating cash flow$84.1M+67.0%
CapEx$11.9M-42.2%
Free cash flow$72.1M+143%

Valuation

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Market cap$2.08B+18.4%
Enterprise value$4.34B+2.2%
P/S1.4×+0.2×

Profitability

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Gross margin34%+0.6pp
Operating margin3.9%
Net margin-3.5%-4.4pp
FCF margin2.5%

Returns & leverage

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Return on equity-2.1%-2.5pp
Debt / equity0.0×

Where this comes from

Reported directly by Pebblebrook Hotel Trust in its filing.

Tagged under the XBRL concept us-gaap:CostOfGoodsAndServiceExcludingDepreciationDepletionAndAmortization.

The official record: Pebblebrook Hotel Trust’s 10-Q, filed April 28, 2026, on SEC EDGAR. View the filing →

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Questions, answered.

What is Pebblebrook Hotel Trust's food and beverage — total hotel operating expenses?
Pebblebrook Hotel Trust (PEB) reported food and beverage — total hotel operating expenses of $65.46M in Q1 2026.
How has Pebblebrook Hotel Trust's food and beverage — total hotel operating expenses changed year-over-year?
Pebblebrook Hotel Trust's food and beverage — total hotel operating expenses increased by 1.4% year-over-year, from $64.57M to $65.46M.
What is the long-term trend for Pebblebrook Hotel Trust's food and beverage — total hotel operating expenses?
Over 4 years (2021 to 2025), Pebblebrook Hotel Trust's food and beverage — total hotel operating expenses has grown at a 25.8% compound annual growth rate (CAGR), from $111.93M to $280.38M.
What does food and beverage — total hotel operating expenses mean?
This metric captures the total direct and indirect costs associated with operating the food and beverage segment, including labor, cost of goods sold, and departmental overhead. It is used to assess the operational efficiency and cost control measures implemented within the dining and catering divisions. Monitoring these expenses relative to segment revenue is essential for evaluating the profitability and margin performance of the hotel's culinary operations.