Chillisauce records increase in profits and turnover

Agency Chillisauce says it has achieved pre-tax profits of £261,000, following a previously reported profit loss, with turnover also rising from £17.2m to £19.1m.

Chillisauce: looking towards growth
Chillisauce: looking towards growth

Its figures are for the year ending 30 September 2016. Last year, the agency said a one-off write down of some capitalised technology costs contributed to a £280,000 loss before tax.

Matt Hull, commercial director at the agency said: "We are already starting to see a positive impact and a good return on the significant investment made over the last couple of years in IT systems and infrastructure. Our investment in technology will enable the business to scale up, increase profitability and break into new markets, enabling us to offer an even greater range of group activities and events for our clients."

The agency says it is also expecting to see further growth and improved profitability this year, despite Brexit uncertainties and the weaker pound. It points to another year of growth in 2017 with a further increase in bookings on both the consumer and corporate sides of the business. The agency is featured in the top ten of the list of the Top 20 Agencies in C&IT's State of the Industry Report 2017.

Hull added: "We are currently nine months into our new financial year, and figures already show another strong performance across the business. Our target this year is to make it over the £20m turnover goal post, and we’re certainly on track to achieve this. We are up nine percent compared to the same time last year which is extremely encouraging." 

The company, which employs just under 100 people at its London Bridge base, has clients including Barclaycard, Deloitte and Warner Bros.

More:

C&IT A List 2017: Selina Pridmore, Chillisauce

Chillisauce expands corporate team following 17% rise in bookings

• For more breaking news and in-depth features, sign up to C&IT Magazine's daily Newstracker here

Have you registered with us yet?

Register now to enjoy more articles
and free email bulletins.

Register now
Already registered?
Sign in
Case study: DHL's employee of the year event in San Francisco

Case study: DHL's employee of the year event in San Francisco

Part five of our State of the Industry: Corporate Report is an in-depth look at DHL's big three-day event for its staff.

5 hotels for inspiring incentives in Italy

5 hotels for inspiring incentives in Italy

Our pick of elegant Italian getaways for exciting activities, captivating cuisine and stunning scenery.

UK businesses spending 22% more on incentive travel

UK businesses spending 22% more on incentive travel

Research also finds increased investment in employee experiences worldwide, in response to concerns for wellbeing.

How to use live events to revitalise a brand

How to use live events to revitalise a brand

Any product can be given a new lease of life with the right kind of event, says UKSV's Neil Coombes.

Popular and emerging destinations for corporate events

Popular and emerging destinations for corporate events

Part four of the State of the Industry: Corporate Report asks which cities are favoured by event planners.

In pictures: C&IT US Forum 2019

In pictures: C&IT US Forum 2019

Event planners from North America came to Chewton Glen for two days of meetings, content sessions and activities.

Case study: Avon's Circle of Excellence 2019

Case study: Avon's Circle of Excellence 2019

Venues and Events International organised a 'once in a lifetime' trip to Monaco and the Champagne region of France.

New client account manager for Brands at Work

New client account manager for Brands at Work

With seven years of events experience, the agency's most recent hire will develop new client relationships.

The top challenges for corporate event planners

The top challenges for corporate event planners

Part three of the State of the Industry: Corporate Report finds the biggest hurdles include measuring the ROI of events.

Dear C&IT: Venues must be more reasonable

Dear C&IT: Venues must be more reasonable

Charging significantly more for special dietary requests is bad practice, argues Inntel's Douglas O'Neill.

LATEST JOBS