Company Sicily Food Ca.ma. Srl with Fiscal Code 33903064
recorded a turnover of 2024 of
9.811,
with a net profit of
2.527
and having an average number of employees of
- .
The company operates in the field of Activităţi ale centrelor de intermediere telefonică (call center) having the NACE code 8220.
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 -11.2%, from 11.116 euro in the year 2023, to 9.811 euro in 2024.
The Net Profit increased by 2.527 euro, from 0 euro in 2023, to 2.527 in the last year.
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Financial Rating - SICILY FOOD CA.MA. SRL
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Prob. of insolvency - Sicily Food Ca.ma. Srl
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Financial Reports - Sicily Food Ca.ma. 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
71.138 euro in 2024 which includes Inventories of
0 euro, Receivables of
71.036 euro and cash availability of
102 euro.
The company's Equity was valued at
61.150 euro, while total Liabilities amounted to
10.053 euro.
Equity increased by 2.929 euro, from 58.548 euro in 2023, to 61.150 in 2024.
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