More than half of entrepreneurs have not yet recovered from the first wave of coronavirus, and experts are already predicting a new outbreak. We tell you whether it is possible to prepare for such an outcome and minimize damage to the business.
What did the first wave teach businessmen?
The head of the Aspro sales department, Sergey Galyamov, believes that crisis phenomena are cyclical, so every entrepreneur should have a “plan B” and a financial cushion in case of unforeseen situations. In difficult times, it is important not to succumb to panic, but instead to slow down and think about plans, think about possible scenarios and calculate the consequences of their implementation. It is better to choose anti-crisis measures taking into account the specifics of the business, and then it will be possible to survive the second wave with the least losses. Here is what the experts propose to do today. Continue reading
Why might a tax-free transfer of property be required? The change of ownership of property by concluding a sale and purchase agreement is recognized as a sale and entails the need to pay VAT and income tax (when applying the general taxation system). In the event that the property is transferred in a single group of companies, the occurrence of tax liabilities is highly undesirable: in fact, the property remains in the ownership of the same beneficiary, and taxes must be paid. In addition, a tax-free transfer (change of ownership) of property in a group may be required:
To increase the level of property security. Obviously, “vital” property for the business should not be in the operating sector. Continue reading
The life cycle of a perishable can be from several hours to several years, but the shorter it is, the higher the risk of write-offs, so management must be clearly structured and transparent. Dmitry Manishin, Procurement and Assortment Coordinator, Vending Company, Moscow, explains how to deal with write-offs.
Perishable food products (perishable) are food products that can be consumed by humans and which are subject to a number of restrictions throughout their entire life cycle from production to consumption. Among them:
conditions (temperature, humidity, air ventilation) of production, storage, transportation, sale; Continue reading