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Ryman Hospitality Properties RHP Food And Beverage — Cost of Goods Sold
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Where this comes from
Reported directly by Ryman Hospitality Properties in its filing.
Tagged under the XBRL concept us-gaap:CostOfGoodsAndServicesSold.
The source filing: Ryman Hospitality Properties’s 10-Q, filed May 1, 2026.
- Filed
- May 1, 2026, 12:39 PM EDT
- Fiscal quarter
- Q1 FY2026
- Calendar quarter
- Q1 2026
- Accession
- 0001104659-26-053780
| Line item | Three Months Ended / March 31, 2026 | Three Months Ended / March 31, 2025 |
|---|---|---|
| Total revenues | 664,572 | 587,280 |
| Operating expenses: | ||
| Rooms | 50,594 | 46,289 |
| Food and beverage | 158,163 | 138,139 |
| Other hotel expenses | 144,622 | 123,924 |
| Management fees, net | 20,915 | 18,463 |
| Total hotel operating expenses | 374,294 | 326,815 |
| Entertainment | 65,109 | 69,770 |
ITEM 1. – FINANCIAL STATEMENTS.
FAQ
- What is Ryman Hospitality Properties's food and beverage — cost of goods sold?
- Ryman Hospitality Properties (RHP) reported food and beverage — cost of goods sold of $158.16M in Q1 2026.
- How has Ryman Hospitality Properties's food and beverage — cost of goods sold changed year-over-year?
- Ryman Hospitality Properties's food and beverage — cost of goods sold increased by 14.5% year-over-year, from $138.14M to $158.16M.
- What is the long-term trend for Ryman Hospitality Properties's food and beverage — cost of goods sold?
- Over 4 years (2021 to 2025), Ryman Hospitality Properties's food and beverage — cost of goods sold has grown at a 31.0% compound annual growth rate (CAGR), from $190.86M to $561.98M.
- What does food and beverage — cost of goods sold mean?
- This metric measures the direct costs associated with producing and delivering food and beverage offerings, including the cost of raw ingredients, beverages, and direct labor involved in food preparation and service. It reflects the operational efficiency of the culinary department in managing food costs relative to the revenue generated. Monitoring this metric is essential for assessing the profitability and margin management of the hospitality segment's dining operations.
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