Margins are tight, costs are up, and yet one of the biggest opportunities for hashtag#hotels might be right in the lobby — the bar and restaurant. I connected with Aaron Olson and Chris Manley of Crestline Hotels & Resorts to talk about how they're using food and beverage as a profit engine rather than a cost center — and why now is the time for operators to get creative. We break it all down on hashtag#NoVacancyNews, from mocktail menus to lighting, sound, service training, and Instagram-worthy presentation. Because even small improvements — 1 to 2 points of margin — add up fast when done across a portfolio. 👋 Special thanks to Entegra for powering this conversation. If you're feeling the squeeze on pricing, get into the power of group purchasing at EntegraPS.com. Key Insights 🍽️ Why Crestline launched its first dedicated food & beverage division 💡 How "back to basics" — lighting, music, and service — drive real ROI 🍹 The rise of mocktails and zero-proof beverage programs 📸 Creating Instagrammable moments that drive social buzz 🤝 Engaging local micro-influencers to increase traffic and awareness 🏨 How F&B enhances ADR and occupancy, not just revenue 🚀 Lifestyle hotels are leading the charge in creative dining The message is clear: great food and beverage isn't just a guest amenity — it's a business strategy. How are you using F&B to grow profitability at your hotels?