Company Chianti Catering Srl with Fiscal Code 17707040
recorded a turnover of 2024 of
321.091,
with a net profit of
20.401
and having an average number of employees of
6.
The company operates in the field of Activităţi de alimentaţie (catering) pentru evenimente having the NACE code 5621.
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 24.7%, from 259.007 euro in the year 2023, to 321.091 euro in 2024.
The Net Profit increased by 5.916 euro, from 14.566 euro in 2023, to 20.401 in the last year.
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Financial Rating - CHIANTI CATERING SRL
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Financial Reports - Chianti Catering Srl
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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
700.847 euro in 2024 which includes Inventories of
491 euro, Receivables of
696.134 euro and cash availability of
4.222 euro.
The company's Equity was valued at
61.853 euro, while total Liabilities amounted to
105.163 euro.
Equity increased by 20.401 euro, from 41.685 euro in 2023, to 61.853 in 2024.
The Debt Ratio was 12.4% in the year 2024.
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