Understanding Insolvency – Work capital hints and tips

  • 14 Apr 2020
  • 10:00 AM - 10:30 AM
  • At your place!


Registration is closed

Presented by Keaton Pronk, Senior Associate  and Marisa Brugeyroux , Business recovery manager – McDonald Vague

As we deal with an unprecedented period of change, it is best to prepare for the worst case scenario. We are joined in this webinar by Keaton Pronk, who has a wealth of knowledge and experience relating to commercial insolvency, and will be sharing some tips – tailored to meet the needs of hospitality operators. .

This session will provide:

  • A general overview on Bankruptcy and commercial insolvency
  • Overview of government short term initiatives (insolvency and general business)
  • Suspending some rules for directors and debt hibernation, credit risk - being able to ask for information/being asked for information
  • Medium term – tax initiatives and depreciation etc.

Keaton is experienced with both personal and corporate insolvency and deals with both small to large sized businesses. He has experience in a number of industries including hospitality management, retail, entertainment, fashion and construction. Keaton is a Chartered Accountant, a Chartered Accountants Australia and New Zealand (CAANZ) Accredited Insolvency Practitioner, a member of RITANZ and INSOL International.

Marisa has extensive experience dealing with creditor compromises for individuals and businesses, restructurings, and turnarounds as well as more formal insolvency assignments.  Before becoming an insolvency practitioner, Marisa was a lawyer.  She uses the knowledge she has gained working in the law and in insolvency to help businesses and individuals navigate through difficult times.  Marisa holds a Master of Laws (Honours) in commercial law and a Bachelor of Arts with a major in English and a minor in linguistics.  She is a member of NZCFI, RITANZ, and INSOL International.

This session will be held virtually through the GoTo Meeting platform. You will receive an email invitation to join. 

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