Rosalkogolregulirovanie postponed the introduction of measures to account for strong alcohol in bottling
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Rosalkogolregulirovanie (RAP) allowed restaurants and bars to start counting each serving of strong alcohol through the EGAIS system from March 1, 2024, and not from September 1 this year, as was originally intended. The corresponding explanation appeared on the website of the service on August 24. The postponement of the introduction of new accounting measures there is explained by the possible “unpreparedness of the accounting systems of organizations engaged in the retail sale of alcoholic products.” Ombudsman in the restaurant business Sergey Mironov also drew attention to this in his letter to the RAR dated August 21.
Public catering from September 1 is required to report on the release of each glass of alcohol in milliliters, and this is still technically impossible, for example, in the case of cocktails, he said. As follows from his letter, restaurants and bars, when selling even one serving of strong alcohol in the current realities, will have to “write off” the entire bottle through the EGAIS system. Also, according to him, they will not be able to break through a check with up-to-date information about the sold drink, which will force the closure of those catering points that specialize in tinctures. As a result, this will lead to “an exorbitant financial burden on the restaurant business,” Mironov wrote. Thus, according to the Code of Administrative Offenses, companies could be fined 150,000–200,000 rubles, individuals (company managers) – no less than 15,000 rubles. A request to RAP remained unanswered.
The postponement of the introduction of measures to account for strong alcohol in bottling through the EGAIS system for six months, experts interviewed by Vedomosti, call it reasonable. There is no itemized accounting for such goods anywhere in the world, and the industry needs more time to figure out and adapt its systems to innovations, says Igor Bukharov, president of the Federation of Restaurateurs and Hoteliers and co-owner of Nostalzhi, Shater and Reporter restaurants. Ilya Tyutenkov, co-owner of Pinch, Ugolek and William’s restaurants, agrees with him. He notes that otherwise the restaurants would have collapsed, since at this stage it is not clear how these measures will technically and organizationally work. “The bartender must upload each transaction to EGAIS, but how to do this in the evening during the influx of guests?” he asks. Tyutenkov calls such a measure crude, so it would be easier for restaurants to close or not sell strong alcohol, rather than run into a fine.
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