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Xenia Hotels & Resorts XHR Food and beverage expenses — Expenses

Other product segments

Undistributed expenses
$67.87M-0.9%
Rooms expenses
$39.36M+0.1%
Real estate taxes, personal property taxes and insurance
$12.25M-10.8%
Management and franchise fees
$12.1M+0.8%

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PKFood and beverage — Cost of Goods Sold
$122M-0.8%

Other financials

Income statement

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Revenue$295.4M+2.2%
Gross profit$99.8M+6.9%
Operating income$41.6M+16.1%
Net income$19.8M+26.9%
EPS (diluted)$0.21+40.0%

Balance sheet

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Cash & equivalents$179.6M-1.4%
Total debt$1.5B-0.6%
Total equity$1.1B-5.6%
Total assets$2.8B-4.1%

Cash flow

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Operating cash flow$45.0M-17.8%
CapEx$15.2M-52.9%
Free cash flow$29.8M+32.9%

Valuation

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Market cap$1.85B+14.7%
Enterprise value$3.15B+6.7%
P/E27.5×-40.2×
P/S1.7×+0.2×

Profitability

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Gross margin31%+1.1pp
Operating margin10.4%+1.5pp
Net margin6.2%+4.0pp
FCF margin9%+3.8pp

Returns & leverage

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Return on equity5.7%+3.8pp
Debt / equity1.3×+0.1×

Where this comes from

Reported directly by Xenia Hotels & Resorts in its filing.

Tagged under the XBRL concept us-gaap:CostOfGoodsAndServicesSold.

The official record: Xenia Hotels & Resorts’s 10-Q, filed May 1, 2026, on SEC EDGAR. View the filing →

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Questions, answered.

What is Xenia Hotels & Resorts's food and beverage expenses — expenses?
Xenia Hotels & Resorts (XHR) reported food and beverage expenses — expenses of $66.34M in Q1 2026.
How has Xenia Hotels & Resorts's food and beverage expenses — expenses changed year-over-year?
Xenia Hotels & Resorts's food and beverage expenses — expenses decreased by 0.3% year-over-year, from $66.53M to $66.34M.
What is the long-term trend for Xenia Hotels & Resorts's food and beverage expenses — expenses?
Over 4 years (2021 to 2025), Xenia Hotels & Resorts's food and beverage expenses — expenses has grown at a 19.4% compound annual growth rate (CAGR), from $125.23M to $254.31M.
What does food and beverage expenses — expenses mean?
This metric measures the total operating costs directly attributable to the food and beverage segment, including labor, cost of goods sold, and supplies. It reflects the efficiency of managing dining and catering operations relative to the service volume provided. Tracking these expenses is critical for evaluating the cost structure and margin management of the company's hospitality service offerings.