Patisserie Valerie: How to strip out the fat but leave the butter

September 18th, 2019 Posted by Uncategorized 0 comments on “Patisserie Valerie: How to strip out the fat but leave the butter”

written by alastair barlow [blog]

The Patisserie Valerie story is one that Hollywood could very well have written. After listing on AIM in 2014, Patisserie Valerie held a higher than industry-average price-to-earnings (P/E) ratio, exhibited strong year-on-year growth and, just a year ago, had a valuation of approximately £450m.

The Patisserie Valerie story is one that Hollywood could very well have written. After listing on AIM in 2014, Patisserie Valerie held a higher than industry-average price-to-earnings (P/E) ratio, exhibited strong year-on-year growth and, just a year ago, had a valuation of approximately £450m.

However, mere months later the group entered administration and the Patisserie Valerie business was sold for just £8m (other businesses in the group sold for another £7.5m in total) rendering the previous £0.5bn valuation utter bollocks along with many angry shareholders and employees.

In my latest column for AccountingWeb, I highlight and explain ways they could have approached their cost-cutting exercise in a more responsible way (than switching margarin for butter in their pastry 🤦‍♂️)…

1. Strategic internal benchmarking 📊

2. Procurement analytics 📉

3. Communicate and consult 👂

4. Task force 🎯

5. Corporate governance 😇

6. Procure to Pay controls ⚙️

Check out the article and let me know what you think! 👇👇👇

https://flnr.de/PatisserieValerie