ブロンコビリー reported strong performance from January through September 2026, with revenue up 13% and operating profit approximately 50% higher year on year. Efficiency gains from the revamped salad bar and vertical integration are supporting profit, while testing of a small-format model for expansion into central urban areas is also progressing.
ブロンコビリー increased revenue by 13% from January through September 2026, while operating profit rose approximately 50% year on year. Ahead of the year-end shopping season, the full-year operating profit forecast is ¥3.97 billion, representing 77% progress toward the forecast. The operating margin was 12.0%, up 2.9 percentage points year on year.
In April 2026, the company revamped its salad bar as Bronco Buffet and also revised its set prices. Although the revamp and price changes carry a risk of customer attrition, they appear to be improving the company’s earnings capacity.
Among competitors, ステーキのあさくま, which mainly operates in the Tokai region, reported an approximately 6% decline in operating profit from February through July 2026. FLYING GARDEN CO.,LTD., which mainly opens restaurants in northern Kanto, reported a 2.4% year-on-year increase in operating profit from April through June, although its margin fell by 0.5 percentage points.
ブロンコビリー’s strength can be attributed to three factors: efficiency, service capability and positioning. The company has introduced automated rice cooking, hamburger-forming machines and dish-collection robots, reducing intermediate costs through vertical integration. Its open kitchens enhance the value of charcoal-grilled food, while robot replenishment and direct transactions with contracted farmers help keep its salads fresh. Its cost ratio was approximately 33% in the fiscal year ended December 2025, below competitors’ 34% and 44%.
Going forward, the company will accelerate the rollout of medium-sized and small-format models alongside its suburban restaurants with 110 to 130 seats. The 羽生noNIWA restaurant is a medium-sized 82-seat location, and the company plans to test a new format with 20 to 50 seats with a view to opening in central urban areas. The challenge will be how to offer charcoal-grilled food and Bronco Buffet in a small space. Overall, the success of small-format restaurants will depend on the ability to transition to a high-value-added business model.