sherkanner wrote:He will donate 5% VAT on the dish sold, we continue to pay 19%, 14% margin (or there is a detail that escapes me)
Here are some details about VAT, because there are many mischiefs and misconceptions (as pro do not pay VAT) in the minds of people about it it seems to me:
a) The VAT is applied on the HT that is to say that
in a product to 100 € TTC there is no 19.6 € VAT but 16.39 € ... contrary to what many people think but they are wrong
b)
The trader does not earn anything on the VAT: he only collects it for the State
c)
VAT is a systematic and mandatory tax on any commercial MARGINexcept special schemes like the micro company that is not subject to VAT on sale but can not recover it either, so she bought VAT.
d) All B2B transactions (pro to pro) are VAT invoiced and paid (except intra-community invoice or VAT is not payable). The pros therefore pay the VAT well.
e) It is only during the VAT declaration that the pro can deduct the VAT from the invoices he has paid and therefore in some special cases (rare), he can retouch (large investment for example over a quarter). ..but in normal times, the VAT is still due because if the company does not pay it is that it does not release a margin and therefore it does not return money.
Practical example:
Let's take the case of a restaurant owner who goes from 19.6 to 5.5% without changing his prices: menu at 100 €.
19.6%: VAT collected, 16.39 €
5.5%: VAT collected 5.21 €
Suppose that the cost price in invoice HT of the ingredients of the menu is 20 €. The restaurant owner therefore recovers VAT on these purchases.
19.6%: VAT to recover: 3.28 €
5.5%: VAT recover: 1.04 €
VAT due to the State (difference of 2):
19.6%: 13.11 €
5.5%: 4.17 €
Commercial margin:
19.6%: 100 - 20 - VAT = 80 - 13.11 = 66,89 € and we find 13,11 € = 19,6% of 66,89 €
5.5%: 80 - 4.17 = 75,83 € and we find 4,17 € = 5.5% of 75,83 €
Gain on the margin of the changeover to 5.5% without change of prices: 75,83 - 66,89 = 8.94 € = also the difference in VAT due = 13,11 - 4,17 is about 9% of the customer price. The margin seems important to you? Yes, because I took a low cost of the goods But there is talk of margin, the profit will necessarily be lower: deduct the expenses such as the salary of employees, depreciation, real estate, expired ingredients, charges, social, taxes various and taxes ... and here we get an idea of the net profit ... not much for 100 € turnover, for the traditional restoration ca must be between 10 and 20 € net.
By the way, if restaurant owners' pre-tax profits increase with the fall in VAT, so do their taxes, so the State will alter part of this "tax gift". It is therefore not entirely fair to speak of VAT difference without taking this correction into account.