Company Pizza Karela S.r.l. with Fiscal Code 44029416
recorded a turnover of 2024 of
10.847,
with a net profit of
1.191
and having an average number of employees of
1.
The company operates in the field of Restaurante having the NACE code 5610.
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 24.1%, from 8.791 euro in the year 2023, to 10.847 euro in 2024.
The Net Profit increased by 945 euro, from 247 euro in 2023, to 1.191 in the last year.
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Financial Rating - PIZZA KARELA S.R.L.
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Financial Rating
Payment Limits - Pizza Karela S.r.l.
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Prob. of insolvency - Pizza Karela S.r.l.
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Insolvency Probability
Financial Reports - Pizza Karela 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
1.784 euro in 2024 which includes Inventories of
442 euro, Receivables of
0 euro and cash availability of
1.341 euro.
The company's Equity was valued at
1.493 euro, while total Liabilities amounted to
290 euro.
Equity increased by 1.191 euro, from 304 euro in 2023, to 1.493 in 2024.
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