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Wynn Resorts WYNN Food and beverage — Cost of Goods Sold
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Where this comes from
Reported directly by Wynn Resorts in its filing.
Tagged under the XBRL concept us-gaap:CostOfGoodsAndServicesSold.
The source filing: Wynn Resorts’s 10-Q, filed August 6, 2026.
- Filed
- Aug 6, 2026, 4:07 PM EDT
- Fiscal quarter
- Q2 FY2026
- Calendar quarter
- Q2 2026
- Accession
- 0001174922-26-000055
| Line item | Three Months Ended June 30, 2026 | Three Months Ended June 30, 2025 | Six Months Ended June 30, 2026 | Six Months Ended June 30, 2025 |
|---|---|---|---|---|
| Operating expenses: | ||||
| Casino | 721,384 | 643,108 | 1,454,054 | 1,277,941 |
| Rooms | 88,569 | 86,042 | 178,360 | 170,139 |
| Food and beverage | 236,642 | 224,400 | 465,464 | 425,067 |
| Entertainment, retail and other | 51,390 | 58,041 | 111,103 | 120,227 |
| General and administrative | 270,115 | 280,815 | 545,319 | 556,504 |
| Provision for credit losses | 6,930 | 3,353 | 10,987 | 4,749 |
| Pre-opening | 9,232 | 11,286 | 20,977 | 16,573 |
Item 1. Financial Statements
FAQ
- What is Wynn Resorts's food and beverage — cost of goods sold?
- Wynn Resorts (WYNN) reported food and beverage — cost of goods sold of $236.64M in Q2 2026.
- How has Wynn Resorts's food and beverage — cost of goods sold changed year-over-year?
- Wynn Resorts's food and beverage — cost of goods sold increased by 5.5% year-over-year, from $224.4M to $236.64M.
- What is the long-term trend for Wynn Resorts's food and beverage — cost of goods sold?
- Over 4 years (2021 to 2025), Wynn Resorts's food and beverage — cost of goods sold has grown at a 14.3% compound annual growth rate (CAGR), from $516.39M to $882.23M.
- What does food and beverage — cost of goods sold mean?
- This metric captures the direct costs associated with producing and serving food and beverages, including the cost of raw ingredients, beverages, and direct labor required for preparation and service. It is a critical measure of operational efficiency and supply chain management within the hospitality segment. Fluctuations in this metric often reflect changes in food inflation, menu pricing strategies, or operational waste management.
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