Company Brasserie Herastrau S.r.l. with Fiscal Code 43009089
recorded a turnover of 2024 of
2.048.339,
with a net profit of
275.544
and having an average number of employees of
36.
The company operates in the field of Restaurante having the NACE code 5611.
The table presents the most important indicators of the company from the Profit and Loss Account for the last 10 years of activity as found at the Ministry of Finance. The data provides the evolution of the company during this period regarding the increases and possibly decreases recorded.
In the last year of activity, the sales increased by 5.1%, from 1.959.276 euro in the year 2023, to 2.048.339 euro in 2024.
The Net Profit decreased by -40.366 euro, from 317.686 euro in 2023, to 275.544 in the last year.
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Financial Rating - BRASSERIE HERASTRAU S.R.L.
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Prob. of insolvency - Brasserie Herastrau S.r.l.
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Financial Reports - Brasserie Herastrau S.r.l.
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Financial Analysis Reports provide a clear and comprehensive view of a company's financial activity. In addition to presenting financial data, the reports analyze this data so that any user can understand whether the results are positive or less favorable. The Financial Rating provides an analysis based on the most important financial ratios, including liquidity, solvency, and profitability. Payment Limits represent the maximum amounts for which a company can offer goods or services on credit to its clients. The Probability of Insolvency presents the theoretical probability that a company may not be able to meet its financial obligations towards its creditors, i.e., suppliers and financial institutions.
The table presents the company's Balance Sheet structure for the last 10 years. Current Assets recorded a value of
197.541 euro in 2024 which includes Inventories of
122.407 euro, Receivables of
24.594 euro and cash availability of
50.540 euro.
The company's Equity was valued at
298.666 euro, while total Liabilities amounted to
184.134 euro.
Equity decreased by -17.446 euro, from 317.888 euro in 2023, to 298.666 in 2024.
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