Restaurateurs will bring out wine – Kommersant FM
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Restaurants are being asked to allow takeaway sales of alcohol, similar to stores. Such an appeal was sent to Prime Minister Mikhail Mishustin by the Commissioner for the Protection of the Rights of Entrepreneurs Boris Titov and the Federation of Restaurateurs and Hoteliers. Now the market has different rules for the sale of alcohol for shops and catering establishments. The latter can only sell an opened bottle.
The authors of the idea are confident that the new rules will increase the profitability of the industry, and Russian winemakers will be able to find buyers. Some guests really want to buy the alcohol they tried in the establishment, noted the ombudsman of the Moscow restaurant market, owner of the Meat & Fish chain, Sergei Mironov:
“Today this can be done anywhere in the world. You are in a restaurant, drank a bottle of wine and want to take the second one with you. And at this moment you are refused, because the restaurant’s license does not allow takeaway sales. First of all, the consumer needs it, he has an interest in it. Restaurants have a varied wine list; let’s say you tried some interesting Russian wine, but it can be difficult to find it later in the store. I can’t say that this will be any big additional income for restaurateurs. Such sales are infrequent, wine is cheaper in the store, and rarely does anyone in a restaurant want to buy wine to take with them, but such a request exists.
I don’t see any risks in this. Yes, stores cannot sell alcohol after a certain time, but a similar restriction on takeout sales could be imposed on restaurants.
A restaurant license is much stricter than a store license, and there is no risk that someone will sell alcohol incorrectly. If he wants to do it, he’ll do it in the store.”
Selling alcohol to-go is unlikely to significantly increase the company’s income. And if you offer alcohol to go at a discount, this may even result in losses, noted Anton Belogorodov, general director of the ONLY wine restaurant: “Like any initiative that potentially affects sales growth, it can only be welcomed. How tangible and noticeable can this influence be? I think that it will be minimal, because the percentage of customers who are interested in such purchases is within the statistical error and is not noticeable at all against the background of the overall volume and turnover of restaurant business.
As for the restaurant markup on alcohol, of course, the price tag in establishments differs from the retail price that consumers are accustomed to in stores. You can offer all sorts of incentive discounts, for example, for takeaway sales, but still, most likely, you will not be able to compensate for the difference. And if it succeeds, it will greatly affect the margins of such a sale, which also makes it not very attractive, now for restaurants.”
The authors of the initiative propose introducing the same temporary restrictions on takeaway alcohol sales for restaurants as for stores. In Moscow, for example, the sale of alcohol is allowed from 08:00 to 23:00.
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