I wanted to sound out the forum on an issue I keep going back and forth on in my business plan sales worksheets...
Here in Maryland, we have 9% sales tax on alcohol and 6% on merchandise. When I starting formulating my plan, I decided to assume "round numbers" in my pricing scheme for the sake of simplicity for myself and my customers. So, that $5 pint was really only about $4.59 in my pocket when all said and done.
However, the more I look at this, and also think about it relative to the restaurant industry, it's not at all uncommon for the sales tax to be added at the end. But, at the same time, I really don't want to alienate people by saying $5 pints and then having tasting room visitors be put off by a bill total of $5.45.
I'm so so much fixated on the $5 itself instead of $4 or $6, it's more the principle of the thing and how taking this approach may give me heartburn elsewhere. Perhaps not separating each out in POS reports will create insanity in the bookkeeping or at tax time. It would be nice to simplify the cash drawer in the tap room, though.
I'd love to hear people's thoughts about the issue... I'm still in planning and want to get this right. Thanks in advance.
Here in Maryland, we have 9% sales tax on alcohol and 6% on merchandise. When I starting formulating my plan, I decided to assume "round numbers" in my pricing scheme for the sake of simplicity for myself and my customers. So, that $5 pint was really only about $4.59 in my pocket when all said and done.
However, the more I look at this, and also think about it relative to the restaurant industry, it's not at all uncommon for the sales tax to be added at the end. But, at the same time, I really don't want to alienate people by saying $5 pints and then having tasting room visitors be put off by a bill total of $5.45.
I'm so so much fixated on the $5 itself instead of $4 or $6, it's more the principle of the thing and how taking this approach may give me heartburn elsewhere. Perhaps not separating each out in POS reports will create insanity in the bookkeeping or at tax time. It would be nice to simplify the cash drawer in the tap room, though.
I'd love to hear people's thoughts about the issue... I'm still in planning and want to get this right. Thanks in advance.
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