Company Passage Food Srl with Fiscal Code 30632513
recorded a turnover of 2024 of
5.881.065,
with a net profit of
30.437
and having an average number of employees of
48.
The company operates in the field of Comerţ cu ridicata nespecializat having the NACE code 4690.
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 decreased by -39.8%, from 9.821.063 euro in the year 2023, to 5.881.065 euro in 2024.
The Net Profit decreased by -115.783 euro, from 147.042 euro in 2023, to 30.437 in the last year.
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Financial Rating - PASSAGE FOOD SRL
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Financial Reports - Passage Food 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
6.619.685 euro in 2024 which includes Inventories of
3.133.582 euro, Receivables of
3.424.169 euro and cash availability of
61.934 euro.
The company's Equity was valued at
1.789.890 euro, while total Liabilities amounted to
7.857.328 euro.
Equity increased by 30.437 euro, from 1.769.341 euro in 2023, to 1.789.890 in 2024.
The Debt Ratio was 81.4% in the year 2024.
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