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Pebblebrook Hotel Trust PEB Food and beverage — Total hotel operating expenses
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Where this comes from
Reported directly by Pebblebrook Hotel Trust in its filing.
Tagged under the XBRL concept us-gaap:CostOfGoodsAndServiceExcludingDepreciationDepletionAndAmortization.
The source filing: Pebblebrook Hotel Trust’s 10-Q, filed July 29, 2026.
- Filed
- Jul 29, 2026, 4:11 PM EDT
- Fiscal quarter
- Q2 FY2026
- Calendar quarter
- Q2 2026
- Accession
- 0001474098-26-000055
| Line item | For the three months ended June 30, 2026 | For the three months ended June 30, 2025 | For the six months ended June 30, 2026 | For the six months ended June 30, 2025 |
|---|---|---|---|---|
| Expenses: | ||||
| Hotel operating expenses: | ||||
| Room | 64,836 | 67,732 | 124,351 | 126,255 |
| Food and beverage | 72,386 | 72,658 | 137,845 | 137,226 |
| Other direct and indirect | 115,315 | 113,396 | 222,429 | 217,519 |
| Total hotel operating expenses | 252,537 | 253,786 | 484,625 | 481,000 |
| Depreciation and amortization | 52,099 | 57,645 | 104,078 | 115,188 |
| Real estate taxes, personal property taxes, property insurance and ground rent | 32,248 | 33,978 | 65,039 | 67,251 |
Item 1. Financial Statements.
FAQ
- 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 $72.39M in Q2 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 decreased by 0.4% year-over-year, from $72.66M to $72.39M.
- 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.
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