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Mrs. Bectors Food Specialities (BECTORFOOD) Q4 25/26 earnings summary

Event summary combining transcript, slides, and related documents.

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Q4 25/26 earnings summary

3 Jun, 2026

Executive summary

  • Achieved consolidated revenue of INR 2,043.6 crore (Rs 20,435.63 million) in FY 2026, up 9.1% YoY, surpassing the INR 2,000 crore milestone, with Q4 FY 2026 revenue at INR 485.86 crore.

  • Biscuits and bakery verticals grew at 20% and 23% CAGR over four years, with biscuit segment revenue at INR 1,157 crore (up 7%) and bakery at INR 887 crore (up 14%) in FY 2026.

  • Significant transformation included professional management, IT upgrades, and brand strategy, with products now reaching over 70 countries.

  • Audited consolidated and standalone financial results for FY 2026 were approved with unmodified audit opinions; a final dividend of Rs 0.70 per share was proposed, totaling Rs 1.30 per share for FY 2025-26.

  • Expanded manufacturing capacity in Rajpura, Indore, Kolkata, Khopoli, Bavla, Bhiwadi, and Dhar to support growth and new launches.

Financial highlights

  • FY 2026 consolidated revenue: INR 2,043.6 crore, up 9.1% YoY; Q4 FY 2026 revenue: INR 485.86 crore, up 8.9% YoY.

  • FY 2026 EBITDA: INR 257.7 crore, up 2.5% YoY; EBITDA margin at 12.6%; PAT: INR 140.9 crore; PAT margin at 6.9%.

  • Gross profit for FY 2026 was INR 923.7 crore, up 6.8% YoY; gross margin at 45.2%.

  • Cash flow from operations increased to INR 218 crore in FY 2026, up 35% YoY; debt-to-equity ratio at 0.1.

  • Q4 FY 2026 EBITDA margin: 12.7%, up 25 bps YoY.

Outlook and guidance

  • Expecting low to mid-teens growth in biscuits and mid-teens in bakery for FY 2027.

  • Confident of maintaining or improving EBITDA margins, barring extreme crude price spikes.

  • Expansion projects include new biscuit and bakery lines in multiple locations, with further capacity additions planned.

  • Targeting 40-45% weighted availability in North India and expanding to 900,000-1 million outlets by 2030.

  • Premiumization focus to increase from current 55-56% to 65% in bakery.

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