Information about Pain perdu
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Pain perdu (SRL)

Company information

Status
Active

Enterprise number

BE0444.037.591

VAT liability
Yes
Established
01-05-1991
Last balance sheet year
2024
Company size
Small 12,4 FTE
Principal activity
Activities of limited service eateries, excluding mobile eateries
Health barometer
Credit limit
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Financial data from Pain perdu

2024 2023 2022 2021
Profit/Loss -15,440 -284 % 8,392 -83 % 48,047 -60 % 120,138
Equity 7,625 -67 % 23,065 -63 % 62,173 -33 % 92,126
Gross margin 518,052 3 % 504,713 1 % 500,887 39 % 359,749
Employees 12.4 17.8 17.7 6.4

Publications from Pain perdu

Date Publication
27-10-2023 Articles of Association (Translation, Coordination, Other Modifications, …) - Modification Legal Form - Miscellaneous - Resignations - Appointments (NL)
31-01-2019 Resignations - Appointments (NL)
09-05-2007 Resignation(s) Appointment(s) Aanstelling(s) (NL)
01-04-2005 Transformation Legal Form Modification Designation Capital Increase(s) en -Vermindering(s) Appointment(s) Modification(s) Articles of Association (NL)
15-03-2005 Resignation(s) Appointment(s) (NL)

Frequently asked questions

What is the VAT number of Pain perdu?
The VAT number of Pain perdu is BE 0444.037.591.
Wat is the PEPPOL ID of Pain perdu?
The PEPPOL ID of Pain perdu is 0208:0444037591. Log in or start a free trial to see the full overview.
When was Pain perdu founded?
Pain perdu was founded on 01-05-1991.
What is the address of Pain perdu?
The current registered office of Pain perdu is located at Walpoortstraat 9, 9000 Gent.
When was the last time Pain perdu filed their annual financial statements?
The most recent financial statements of Pain perdu were filed on 11-07-2025.
How many employees does Pain perdu have?
There are 12,4 FTEs working at Pain perdu according to the staff figures in the most recent financial statements.
What is the annual turnover of Pain perdu?
At the time of its most recent financial statements, Pain perdu did not publish any turnover figures. Pain perdu reported a gross margin of €518,052.13.