SIREN : 518886296
HOTEL RESTAURANT BOCHER is a French company founded 16 years ago, specialized in the sector Restauration traditionnelle. Based in PLOUBAZLANEC (22620), this company of category PME shows in 2024 a revenue of 341 k€. Find below the complete financial statements, solvency ratios, working capital requirements and sector comparison.
Data updated on 2026-05-09
Sources : INPI & INSEE SIRENE - Processing : Ministry of Economy
| Indicator | 2024 | 2023 | 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2015 |
|---|---|---|---|---|---|---|---|---|---|---|
| Revenue | 340 788 € | 296 994 € | 348 969 € | 240 828 € | 183 701 € | 296 856 € | 387 785 € | 449 295 € | 274 876 € | 253 889 € |
| Net income | 10 843 € | -13 869 € | 23 048 € | 54 346 € | 8 605 € | 35 668 € | -5 492 € | 16 790 € | 14 547 € | 7 140 € |
| EBITDA | 45 264 € | 4 706 € | 22 243 € | -14 701 € | -8 652 € | 52 641 € | 4 493 € | 25 832 € | 22 455 € | 30 171 € |
| Net margin | 3.2% | -4.7% | 6.6% | 22.6% | 4.7% | 12.0% | -1.4% | 3.7% | 5.3% | 2.8% |
In 2024, HOTEL RESTAURANT BOCHER achieves revenue of 341 k€. Revenue is growing positively over 10 years (CAGR: +3.3%). Vs 2023, growth of +15% (297 k€ -> 341 k€). After deducting consumption (74 k€), gross margin stands at 267 k€, i.e. a rate of 78%. This ratio measures the ability to generate value from commercial activity. EBITDA (= Gross margin - Personnel expenses - Taxes) reaches 45 k€, representing 13.3% of revenue. Positive scissor effect: EBITDA margin improves by +11.7 pts, sign of improved operational efficiency. This level of operating margin is satisfactory for the sector. Ultimately, net income (= EBIT +/- financial result +/- exceptional - corporate tax) amounts to 11 k€, i.e. 3.2% of revenue. This profit can be retained or distributed to shareholders.
340 788 €
266 965 €
45 264 €
36 578 €
10 843 €
13.3%
The debt ratio (= Financial debt / Equity x 100) stands at 18%. This very low level reflects a solid financial structure, offering significant room for future investments or acquisitions. Financial autonomy (= Equity / Total assets x 100) reaches 12%. Low autonomy: the company heavily depends on external financing (banks, suppliers). Debt repayment capacity (= Financial debt / Cash flow) indicates it would take 1.3 years of cash flow to repay all financial debt. This short period demonstrates excellent debt sustainability. Cash flow represents 7.4% of revenue. Cash flow measures resources generated by operations, available for investment and debt repayment. Satisfactory level allowing partial financing of growth.
17.832%
11.876%
7.399%
1.252
13.5%
In 2024, the debt ratio of HOTEL RESTAURANT BOCHER (17.83) ranks below the median of the sector. This ratio measures the weight of debt relative to equity. This controlled position reflects prudent management.
In 2024, the financial autonomy of HOTEL RESTAURANT BOCHER (11.9%) ranks below the median of the sector. This ratio represents the share of equity in total financing. An improvement would strengthen the competitive position.
In 2024, the repayment capacity of HOTEL RESTAURANT BOCHER (1.25) ranks above the median of the sector. This ratio indicates the number of years needed to repay debt with cash flow. A reduction effort could improve financial strength.
The liquidity ratio (= Current assets / Current liabilities) stands at 162.07. Concretely, the company has €2 of liquid assets for every €1 of short-term debt: no cash risk within 12 months. The interest coverage ratio (= EBIT / Interest expenses) is 3.0x. Financial charges are adequately covered by operations.
162.074
3.02
In 2024, the liquidity ratio of HOTEL RESTAURANT BOCHER (162.07) ranks above the median of the sector. This ratio measures the ability to cover short-term debt with current assets. This comfortable position offers an appreciable safety margin.
In 2024, the interest coverage of HOTEL RESTAURANT BOCHER (3.0x) ranks above the median of the sector. This ratio indicates how many times operating income covers interest expenses. This comfortable position offers an appreciable safety margin.
Working capital requirement (WCR) measures the cash timing gap between customer collections and supplier/inventory payments. Average customer payment term: 13 days (formula: Customer receivables / Revenue incl. VAT x 360). Supplier term: 5 days. The company must finance 8 days of gap between collections and payments. Overall, WCR represents 2 days of revenue, i.e. 2 k€ to permanently finance. Over 2015-2024, WCR increased by +102%, requiring additional financing.
1 755 €
13 j
5 j
0 j
2 j
Based on 698 transactions of similar company sales in 2024, the value of HOTEL RESTAURANT BOCHER is estimated at 195 502 € (range 101 550€ - 360 141€). With an EBITDA of 45 264€, the sector multiple of 5.4x is applied. The price/revenue ratio is 0.57x (in line with sector norms). This multiples method compares the actual sale price of similar companies to their financial indicators (Revenue, EBITDA, Net Income). It provides a market-based indicative estimate.
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This estimate is based on the analysis of 698 actual transactions of similar company sales (same NAF code) registered with BODACC between 2016 and 2025.
This estimate is provided for information purposes only. A precise valuation requires in-depth analysis (assets, liabilities, prospects, market...).
Compare HOTEL RESTAURANT BOCHER with other companies in the same sector:
Voir toutes les statistiques du secteur Restauration traditionnelle
The revenue of HOTEL RESTAURANT BOCHER in 2024 is 341 k€.
Yes, HOTEL RESTAURANT BOCHER generated a net profit of 11 k€ in 2024.
The headquarters of HOTEL RESTAURANT BOCHER is located in PLOUBAZLANEC (22620), in the department Cotes-d'Armor.
The tax return of HOTEL RESTAURANT BOCHER is available on this page. Click on a year in the 'Data by year' section to view the account details (assets, liabilities, income statement). Data comes from INPI (National Institute of Industrial Property).
HOTEL RESTAURANT BOCHER operates in the sector Restauration traditionnelle (NAF code 56.10A). See the 'Sector positioning' section above to compare the company with its competitors.