From January 1, 2018, restaurants will be required to scan every bottle of alcohol sold. This follows from the informational message published on the FSRAR website
“Rosalkogolregulirovanie reports that with
Let’s see what needs to be changed in the account in order to realize the provisions of this letter.
As it was before
The public catering service was excluded from the list of enterprises obliged to register sales of alcoholic beverages in the USAIS, but the FSRAR gradually tightened its requirements for alcohol accounting. In the beginning, with
But such a document could also be generated in manual mode, because it had to contain only the code of alcoholic beverages and the quantity sold. And the alcocode, as a rule, was the same for the whole batch and could be obtained by requesting balances in the EGAIS or from incoming documents. In other words, the Unified State Automated Information System didn’t matter which bottle from the same batch of bottles you wrote off.
How will with
From the New Year the document of the Act of cancellation in the Unified State Automated Information System will be supplemented by a field containing the value of the bar code of the excise stamp pasted on the bottle being withdrawn. And you can get this value only by scanning and only by the brand with which you are writing off the bottle. It turns out that for the daily write-off of alcohol sold all of his need to be pre-scan the scanner with a bar code.
And how does this option differ from the sale of alcohol through the store cashier? What is the benefit for catering, which is freed from the need to fix the sale of alcohol at the box office? And the fact that stores are obliged to scan each bottle in each check, and the catering service can do it in one document per shift.
The controversial benefit, especially considering the essence of the process, is that in order to scan the bottles opened during the shift, they will have to be brought to the place where the scan will take place at the end of the shift. Can you imagine such a process in a real restaurant?
So it turns out that for normal operation the restaurant will either have to scan all the bottles when they are transferred to the bar and immediately write off the Unified State Automated Information System or install the scanner at the bartender’s workplace and have him scan the bottles when they are opened in the bar and use the document “ Opening the container. In the first option, there is a risk
On the example of this story with the gradual transfer of catering to the registration regime for the sale of alcoholic beverages in the EGAIS, one can see how the requirements of the federal law giving benefits for restaurants to work with the system were actually leveled out without issuing regulations. Why it was done this way is also understandable – regulations that contradict federal law could easily be challenged in the courts. And the instructions and letters, as well as changes in the composition of the documents of the Unified State Automated Information System is difficult to challenge. But in order to fulfill them, the restaurants have nothing left to do, like themselves and completely voluntarily switch to fixing retail sales in the USAIS.
Of the good news, there remains only the addition to the message of the FSRAR, which says that “the mechanism for writing off unmarked products (beer, beer drinks, cider, poiret, mead) remains unchanged.” But how long this situation will last no one knows.