Information about Keyserlei Ice Cream
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Keyserlei Ice Cream (SA)

BE 0889.198.208

Kapellensteenweg (C) 250, 2920 Kalmthout

Company information

Status
Active

Enterprise number

BE0889.198.208

VAT liability
Yes
Established
02-05-2007
Last balance sheet year
2024
Company size
Micro 4,6 FTE
Principal activity
Activities of limited service eateries, excluding mobile eateries
Health barometer
Credit limit
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Financial data from Keyserlei Ice Cream

2024 2023 2022 2021
Profit/Loss € -49,477 -483 % € -8,487 -688 % € -1,077 -174 % € 1,458
Equity € -8,825 -122 % € 40,652 -17 % € 49,138 -2 % € 50,216
Gross margin € 84,472 -30 % € 121,168 -1 % € 122,414 -14 % € 142,205
Employees 4.6 5 5.7 3.9

Publications from Keyserlei Ice Cream

Date Publication
08-01-2024 Miscellaneous - General meeting (NL)
14-07-2023 Resignations - Appointments (NL)
28-03-2023 Registered Office (NL)
25-07-2019 Resignations - Appointments (NL)
31-12-2013 Resignations - Appointments (NL)

Frequently asked questions

What is the VAT number of Keyserlei Ice Cream?
The VAT number of Keyserlei Ice Cream is BE 0889.198.208.
Wat is the PEPPOL ID of Keyserlei Ice Cream?
The PEPPOL ID of Keyserlei Ice Cream is 0208:0889198208. Log in or start a free trial to see the full overview.
When was Keyserlei Ice Cream founded?
Keyserlei Ice Cream was founded on 02-05-2007.
What is the address of Keyserlei Ice Cream?
The current registered office of Keyserlei Ice Cream is located at Kapellensteenweg (C) 250, 2920 Kalmthout.
When was the last time Keyserlei Ice Cream filed their annual financial statements?
The most recent financial statements of Keyserlei Ice Cream were filed on 18-07-2025.
How many employees does Keyserlei Ice Cream have?
There are 4,6 FTEs working at Keyserlei Ice Cream according to the staff figures in the most recent financial statements.
What is the annual turnover of Keyserlei Ice Cream?
At the time of its most recent financial statements, Keyserlei Ice Cream did not publish any turnover figures. Keyserlei Ice Cream reported a gross margin of €84,471.66.

Sources