Information about Chef Carl
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Chef Carl (SRL)

BE

0540.943.066

Company information

Status
Active

Enterprise number

BE0540.943.066

VAT liability
Yes
Established
16-10-2013
Last balance sheet year
2025
Company size
Micro 1 FTE
Legal form
Société à responsabilité limitée (SRL)
Commercial name
Tok - Tok Deluxe
Principal activity
Event catering activities
Health barometer
Credit limit
Detailpage

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Financial data from Chef Carl

2025 2024 2023 2022
Income statement
Profit/Loss € 3,790 -69% € 12,174 -46% € 22,740 155% € -41,669
Gross margin € 11,916 -11% € 13,363 -57% € 31,170 238% € 9,228
Balance sheet
Balance sheet total € 72,730 -16% € 86,953 -20% € 108,018 -10% € 119,898
Equity € 26,534 17% € 22,744 115% € 10,569 187% € -12,170
Debts € 46,197 -28% € 64,210 -34% € 97,448 -26% € 132,068

Publications from Chef Carl

Date Publication
06-05-2026 Registered Office - Resignations - Appointments (NL)
23-01-2024 Modification(s) Articles of Association (NL)
25-07-2022 Registered Office (NL)
06-03-2015 Resignations - Appointments (NL)
29-10-2013 Rubric Constitution (New Juridical Person, Opening Branch, etc...) (NL)

Frequently asked questions

What is the VAT number of Chef Carl?
The VAT number of Chef Carl is BE 0540.943.066.
Wat is the PEPPOL ID of Chef Carl?
The PEPPOL ID of Chef Carl is 0208:0540943066. Log in or start a free trial to see the full overview.
When was Chef Carl founded?
Chef Carl was founded on 16-10-2013.
What is the address of Chef Carl?
The current registered office of Chef Carl is located at Liersesteenweg 5, 2547 Lint.
When was the last time Chef Carl filed their annual financial statements?
The most recent financial statements of Chef Carl were filed on 30-08-2026.
How many employees does Chef Carl have?
There are 1 FTEs working at Chef Carl according to the staff figures in the most recent financial statements.
What is the annual turnover of Chef Carl?
At the time of its most recent financial statements, Chef Carl did not publish any turnover figures. Chef Carl reported a gross margin of €11,915.56.

Sources