Greggs H1 Sales Rise 7% But Profits Slump on Cost Headwinds

The Greggs Paradox: When Rising Sales Meet Profit Pains

Ah, Greggs. The high street bakery that’s become as British as queueing or debating the weather. Their latest interim results are a fascinating case study in how even beloved brands aren’t immune to economic headwinds. Sales up, profits down – let’s unpack this pastry box of financials.

The Headline Bites

First, the basics. For the 26 weeks ending 28 June 2025:

• Total sales rose 7.0% to £1,027.7m (H1 2024: £960.6m)
• Operating profit fell 7.1% to £70.4m (H1 2024: £75.8m)
• Pre-tax profit slumped 14.3% to £63.5m (H1 2024: £74.1m)
• Diluted EPS dropped to 45.3p (from 53.8p)
• Interim dividend held steady at 19.0p per share

So, customers are still flocking (or rather, queueing) for sausage rolls and flatbreads, but the bottom line’s feeling the squeeze. Why?

The Profit Crunch: It’s Complicated

Greggs faced a perfect storm of challenges:

• Weather Woes: January’s heavy snow and June’s heatwave disrupted footfall – because apparently Brits still haven’t mastered leaving the house in non-ideal conditions.
• Cost Inflation Bites: Running at 5.4% in H1, with full-year expectations around 6%. Energy costs are largely hedged for 2025, but food and packaging remain pressure points.
• Investment Hangover: £3m in annualised costs from last year’s capacity investments (manufacturing, logistics, tech) hit H1 disproportionately.
• Refurb Rush: 108 shop refurbs in H1 (vs 81 in H1 2024) added a £1m headwind. Sprucing up those pastry cabinets isn’t cheap.
• Interest Income Dip: Finance income fell to £1.3m (from £4.6m) as cash was deployed into growth projects. A classic case of spending money to (hopefully) make money.

Strategic Sausage Rolls: Where Greggs is Doubling Down

Beyond the profit blip, the strategy remains ambitious:

1. Estate Expansion: Beyond the High Street

• Opened 87 new shops (closed 56, including relocations), netting +31. Total estate: 2,649 shops.
• Franchises outperformed: Franchise LFL sales up 4.8% vs company-managed 2.6%. Roadside and supermarket sites are proving resilient.
• Testing “bitesize Greggs” formats for stations/retail parks – because sometimes you just need a stealth pastry hit.
• Confident in reaching 3,500+ UK shops long-term. That’s roughly one Greggs per 19,000 people. Progress.

2. Menu Innovation: From Vegan Rolls to Korean BBQ

• Healthier options gaining traction: Plenish immunity shots, fat-free yoghurt, Korean BBQ Chicken Flatbread (yes, really).
• Evening sales now 9.3% of revenue (up from 8.4%) – because nothing says “dinner” like a £5 hot meal deal.
• Frozen “Bake at Home” range launching in Tesco from September. Because sometimes you want that Gregariousness in your pyjamas.

3. Supply Chain Overhaul

A £300m capex splurge in 2025 (peak investment year) for two mega-sites:

• Derby frozen facility (operational H1 2026)
• Kettering distribution hub (operational H1 2027)

Translation: Greggs is building the infrastructure to support another 700+ shops. That’s confidence.

The Dividend & Debt Dynamic

The maintained 19.0p dividend signals stability, but the balance sheet shows strain:

• Net debt of £2.5m (vs net cash of £125.3m at end-2024)
• £35m drawn from a £100m revolving credit facility
• Cash outflow of £127.8m in H1 – largely funding that capex programme

This is intentional – 2025 is the “peak pain” year before investments normalise. The dividend policy remains progressive but tied to earnings cover.

The Takeaway: Patience with a Side of Pastry

CEO Roisin Currie isn’t sugar-coating it: full-year operating profit may be “modestly below” 2024 levels. But strategically, Greggs is playing the long game:

• Expanding into under-penetrated catchments (retail parks, stations)
• Driving digital engagement (App scans in 25.7% of transactions)
• Building supply muscle for 3,500+ shops

For investors? This is a story of short-term cost headwinds versus long-term brand strength. The sausage roll empire isn’t crumbling – it’s just navigating a very British storm (literally). Now, if you’ll excuse me, all this talk of steak bakes has made me peckish.