Gross Profit in the third quarter of 2012, after consideration of depreciation expense, was US$130,000, compared to US$123,000 in the third quarter of 2011, an increase of 5.7%. Gross profit margin increased from 13.9% in the third quarter of 2011 to 16.7% in the third quarter of 2012.
Operating Loss in the third quarter of 2012 was US$323,000, compared to an operating loss of US$339,000 in the third quarter of 2011.
The research and development of the HOMI ® 330, was completed in 2009. The research and development of an additional product, the new generation HOMI® 226, began in the first quarter of 2012. Total research and development expenses in the third quarter of 2012 were $25,000. Selling and Marketing expenses decreased to US$70,000 from US$92,000 in the third quarter of 2011, primarily as a result of the reduction of marketing efforts. General and administrative expenses decreased from US$345,000 to US$339,000.
Net Loss in the third quarter of 2012 was US$421,000, compared to a net loss of US$490,000 in the third quarter of 2011.Cash and Cash Equivalents as of September 30, 2012 were US$148,000, including deposits, compared to US$345,000 as of December 31, 2011. Total Shareholders' Equity as of September 30, 2012 was US$2,000,000, compared to US$1,176,000 as of December 31, 2011. About HOMI HOMI is a multi-national service provider in the hospitality industry, supplying a range of services in relation to computerized minibars that are primarily intended for in-room refreshments. HOMI was incorporated under the laws of Delaware in 2000 and is listed on the Over-the-Counter "OTC" Exchange, under the symbol "HOUM". HOMI and its subsidiaries are engaged in the distribution, marketing and operation of computerized minibars in major branded hotel chains, operating approximately 10,500 computerized minibar systems at 43 hotels located in the United States, Europe and Israel, and in the development and manufacture of a new range of computerized minibar systems, designed to improve the performance of minibar departments, thereby improving the hotel’s bottom line.