Michigan Culinary Association Inc
| Fiscal year | Revenue | Expenses | Net | Reserve mo. | Staff % |
|---|---|---|---|---|---|
| 2011 | 39,246 | 27,140 | 12,106 | 7.8 | — |
| 2012 | 80,352 | 70,770 | 9,582 | 4.6 | — |
| 2013 | 24,560 | 43,825 | −19,265 | 2.1 | — |
| 2014 | 84,775 | 53,052 | 31,723 | 9.0 | — |
| 2015 | 80,737 | 47,505 | 33,232 | 18.4 | — |
| 2016 | 57,365 | 63,283 | −5,918 | 12.7 | — |
| 2017 | 57,870 | 78,211 | −20,341 | 7.1 | — |
| 2018 | 72,086 | 83,002 | −10,916 | 5.2 | — |
| 2019 | 51,906 | 66,077 | −14,171 | 3.9 | — |
| 2020 | 22,122 | 7,729 | 14,393 | 55.7 | — |
In its most recent public year (2020), this organization brought in $14,393 more than it spent. Its reserves stood at about 55.7 months of spending, up from 7.8 in 2011.
Reserve months = net assets ÷ average monthly spending; net assets count everything the organization owns beyond its debts — buildings and donor-restricted funds included, not just cash. Staff pay = salaries, wages, and officer compensation; it excludes benefits and payroll taxes. The IRS releases this data years after the fact — this organization's newest public year is 2020. Years refer to the calendar year in which the organization's fiscal year ended. Short-form filers do not publicly report donor-restricted balances or staffing costs. Source filings
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