The PRO.VAR results association warned today that, with the lack of confinement, the requirements are now “confronted with new problems”, such as the lack of labor or new needs for space adaptation.
“With the return to normality, the stocking of surviving results exist and are now faced with new problems, lack of manpower, spaces that need to present new experiences, to respond to new expectations and demands, in accordance with new habits of customers”, can be read in a PRO.VAR press release today sent to newsrooms.
For PRO.VAR – National Association of Restaurants – Association for the Defense, Promotion and Innovation of Restaurants in Portugal, “the problems continue” for the catering industry.
“The non-repayable fund ‘Adaptar Turismo’, announced a few days ago by the Government, planned to adapt the results to new needs, is important, but it turns out to be extremely insufficient”, considers the results association.
The insufficiency is linked to an “abrupt rise in the cost of remodeling spaces, the rise in construction materials and labor”, according to the association.
“This weakness is reflected in most restaurants that are undercapitalized and over-indebted”, warns PRO.VAR, which also recalls the “Full return of tax obligations” at a time “when turnover is normally lower”.
For the restaurants, “it is a ‘sine qua non’ condition for the sectors of the sector that the Government reinforces aid to these companies”.
“The support needs to be of various kinds”, defends one association, targets “non-refundable funds” and also to “reduction of VAT on restoration”.
PRO.VAR estimates that “the positive effects of the VAT reduction in the post-pandemic are similar to those felt in the post-‘troika’, and argues that this aid is not only directed to restaurants but to the entire value chain” .
The association also defends that the “combination between the reduction of the VAT on restaurants and the maintenance of the IVAUCHER program (with some adaptations), in the next two years, will guarantee a fair redistribution of benefits between customers and restaurants”.