Information about Resto Lam
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Resto Lam (SRL)

BE

0636.953.270

Company information

Status
Active

Enterprise number

BE0636.953.270

VAT liability
Yes
Established
10-09-2015
Last balance sheet year
2025
Company size
Micro 4,5 FTE
Legal form
Société à responsabilité limitée (SRL)
Principal activity
Full Service Dining Activities
Health barometer
Credit limit
Detailpage

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Financial data from Resto Lam

2025 2024 2023 2022
Income statement
Profit/Loss € -24,688 49% € -48,872 -574% € 10,321 256% € -6,621
Gross margin € 68,992 19% € 58,123 -40% € 97,127 46% € 66,338
Balance sheet
Balance sheet total € 225,778 -22% € 287,864 31% € 219,862 2% € 215,331
Equity € 113,599 -18% € 138,287 -26% € 187,159 6% € 176,838
Debts € 112,179 -25% € 149,577 357% € 32,703 -15% € 38,493
Other
Employees 4.5 2.5 4.5

Publications from Resto Lam

Date Publication
18-10-2023 Articles of Association (Translation, Coordination, Other Modifications, …) - Modification Legal Form - Resignations - Appointments (NL)
17-01-2019 Resignations - Appointments (NL)
14-09-2015 Rubric Constitution (New Juridical Person, Opening Branch, etc...) (NL)

Frequently asked questions

What is the VAT number of Resto Lam?
The VAT number of Resto Lam is BE 0636.953.270.
Wat is the PEPPOL ID of Resto Lam?
The PEPPOL ID of Resto Lam is 0208:0636953270. Log in or start a free trial to see the full overview.
When was Resto Lam founded?
Resto Lam was founded on 10-09-2015.
What is the address of Resto Lam?
The current registered office of Resto Lam is located at Orlaylaan 4-8, 9140 Temse.
When was the last time Resto Lam filed their annual financial statements?
The most recent financial statements of Resto Lam were filed on 23-08-2026.
How many employees does Resto Lam have?
There are 4,5 FTEs working at Resto Lam according to the staff figures in the most recent financial statements.
What is the annual turnover of Resto Lam?
At the time of its most recent financial statements, Resto Lam did not publish any turnover figures. Resto Lam reported a gross margin of €68,992.13.

Sources