for catering enterprises, food sales are generally the main business. Do catering enterprises need to pay value-added tax when outsourcing food and selling it to the outside world?
does the catering industry have to pay value-added tax when selling purchased food?
according to the announcement of State Taxation Administration of The People's Republic of China on issues related to the sales of off-site consumption food by taxpayers in hotels and restaurants (State Taxation Administration of The People's Republic of China Announcement No.17, 2113), the sales of off-site consumption food by taxpayers in hotels and restaurants belong to the non-frequent VAT taxable behavior. According to the provisions of Article 29 of the Detailed Rules for the Implementation of the Provisional Regulations of the People's Republic of China on Value-added Tax (Order No.51 of State Taxation Administration of The People's Republic of China of the Ministry of Finance), they can choose to pay by small-scale taxpayers.
how can the catering industry pay value-added tax when selling take-away food?
according to article 9 of the notice of State Taxation Administration of The People's Republic of China of the Ministry of finance on defining the value-added tax policies for finance, real estate development and educational auxiliary services (Cai Shui [2116] No.141), "the take-away food sold by taxpayers providing catering services shall be subject to value-added tax according to' catering services'."
Take-away food sold by catering enterprises is subject to the same value-added tax policy as in-house food, and the value-added tax is paid uniformly according to the catering services provided. The above "takeaway food" only refers to the food that the catering enterprise participated in the production and processing process. For catering enterprises that directly sell drinks, agricultural products and other goods with take-away food without subsequent processing, value-added tax shall be calculated and paid according to the applicable tax rate of the goods and the relevant provisions on concurrent operation.
accounting treatment related to catering enterprises
1. Accounting for direct consumption of meals
1. Abstract: The following accounting entries can be made for payment (payable) of XX meals:
Debit: main business cost
Loan: cash on hand/bank deposit/accounts payable
2. Attachment: purchase invoice (attached list)
3. attachment review process: the obtained purchase invoice shall be signed by the purchaser, the chef, the department manager and the person in charge of the unit.
2. Accounting for incoming meals
1. Summary: Payment (payable) for XX meals can be made in the following entries:
Debit: raw materials-meals
Loan: bank deposit/accounts payable
2. Attachment: purchase invoice (attached list), meal receipt document and bank payment document.
3. attachment review process: the purchase invoice shall be signed by the purchaser, warehouse keeper, department manager and unit head; The receipt of meal materials shall be signed by the purchaser, warehouse keeper and department manager.
3. Accounting for the meals received by the kitchen
1. Abstract: The meal warehouse transfers the meals to the kitchen, and the accounting entries are:
Debit: main business cost
Loan: raw materials-meals
2. Attachment: transfer form, meal inventory table
3. Attachment review process: the transfer form is kept by the warehouse. The reduction number in the meal inventory table should be consistent with the summary number of the transfer document.
4. Posting the unpaid meals that have been put in storage at the end of the month
1. Summary: Posting the unpaid meals that have been put in storage can make the following entries:
Debit: raw materials-meals
Credit: accounts payable
2. Attachment: receipt of meals.
3. attachment approval process: the receipt document is signed by the buyer, the storekeeper and the department manager.
5. Reduce the cost of unused meals in the kitchen at the end of the month
1. Abstract: Make the following entries for offsetting the cost of meals in the inventory at the end of the month:
Borrow: raw materials-kitchen
Loan: main business cost
2. Attachment: kitchen inventory table.
3. attachment review process: the kitchen inventory form is signed by the chef and department manager. The same amount in the next month is transferred from raw materials-kitchen to main business cost. The drinks transferred from the reservoir to the restaurant are consistent, and the reduced drinks this month are consistent with the sales report, which is used as the basis for transferring costs.
how to understand the value-added tax?
Value-added tax is a turnover tax, which is mainly based on the value-added amount of goods (including taxable services) generated in the process of circulation. It can be simply understood as a tax on the added value of goods in production or circulation. When calculating the value-added tax, we should master the following formula:
1. VAT payable by ordinary taxpayers = current output tax-current input tax
2. VAT payable by small-scale taxpayers = sales × collection rate.