The Burger King operator reported consolidated revenue of Rs 844.85 crore in the September quarter, while Ebitda increased 73.2 per cent year-on-year to Rs 91.8 crore
Restaurant Brands Asia, which operates Burger King in India and Indonesia, reported a consolidated net loss of Rs 19.58 crore for the second quarter of FY27, compared with a loss of Rs 58.6 crore in the corresponding quarter last fiscal year, according to a regulatory filing.
The company’s revenue from operations increased 20.12 per cent year-on-year to Rs 844.85 crore in the July-September quarter, against Rs 703.42 crore in Q2 FY26. The improvement in revenue was accompanied by higher operating earnings, with the company reporting growth across its key business segments.
At the operational level, Ebitda rose 73.2 per cent to Rs 91.8 crore during the quarter, compared with Rs 53 crore in the year-ago period. The increase in operating earnings, alongside revenue growth, coincided with a reduction in the company’s consolidated net loss during the reporting quarter.
Burger King India accounted for 83 per cent of Restaurant Brands Asia’s revenue during the quarter, while its Burger King Indonesia business contributed 15 per cent. The remaining 2 per cent came from Popeyes Indonesia, indicating that the Indian operations continued to account for the bulk of the company’s business.
Commenting on the performance, Rajeev Varman, Whole-time Director and Group Chief Executive Officer of Restaurant Brands Asia, said: “Q2 FY27 has been another robust quarter for Burger King India. SSSG of 14% coupled with network expansion drove strong revenue growth and profitability enhancement.”
Varman also said Burger King Indonesia had witnessed a revival following the implementation of strategic initiatives. The company is also making changes to its leadership structure in India, with Sumit Zaveri set to head the country’s business operations. “Sumit Zaveri will be leading our India business, continuing to report to me. Going forward, our priorities remain firmly centered on sales growth, cost efficiencies, and growing our restaurant footprint,” he added.
