expensive rich


All restaurants are now at a very difficult fork: what to do with the prices on the menu?

On the one hand, purchase prices have risen, especially for imported products.

This means that the prices on the menu must be increased, otherwise the restaurant will simply go into the red.

On the other hand, the flow of guests has fallen sharply.

But how can you raise prices here: people's salaries have not risen, and regular guests after this may stop coming to you. And prices should immediately be raised by 40 percent - these are approximately the figures by which the purchase has risen in price. Sergey Mironov commented on this situation to subscribers in social networks.

He said that if prices are raised by lower numbers, then other consumables will have to be lowered. But what are those consumables? These are salaries, which today there is nowhere to lower; this is rent (and here it is necessary to re-negotiate with landlords who are not eager to reduce something) and these are taxes, which no one wants to lower either. Prices in restaurants will rise in the next two weeks, and this is painful for a restaurateur, because when he raises prices, and the income of the population does not grow, guests will inevitably move to more democratic segments. So "Meat & Fish" will not go for such a rise in prices for sure.

“What would I suggest on taxes to stabilize the situation in the restaurant business:

would develop subsidies based on payroll taxes, and here you can kill two birds with one stone - a) save jobs so that people can receive official salaries and feed their families
b) do not pay the restaurant money from the budget, but simply return to him that part of the taxes that he paid himself

at the same time would reduce insurance premiums in the restaurant business to 7% (as in the IT industry)
would introduce subsidies in the amount of personal income tax paid by restaurants (after all, it is not employees who pay personal income tax, but the restaurants themselves pay for them) - all this, provided that 90% of the staff is retained in the state.

In this way, jobs will be preserved, people will receive salaries, and the state (in fact) will not finance restaurants, but simply return part of their payroll taxes to them. It seems to me that it would be a very convenient model, ”wrote Sergey Mironov