Pub lovers won’t see a reduction in the price of a pint past the budget

An PUB owner said punters likely wouldn’t see a reduction in the price of a pint, following the Chancellor’s budget last week.

The government said the alcohol tax had been “radically” simplified by introducing a system designed around the principle “the stronger the drink, the higher the rate.”

“Pressure relief” will apply a lower rate of duty on draft beer and cider, reducing the 5 percent tax on beverages served in pressure containers over 40 liters and reducing the price of a pint of 3 pence.

However, Martin Barnes of the Uphouse Pub Group, owner of the Antrobus Arms near Northwich and the George & Dragon in Holmes Chapel, said any cuts would likely be absorbed by an increase in associated costs.

He said: “I think there has been recognition of the value of the hotel industry to the treasury.

“As one of the country’s largest employers, the value is enormous for the public purse.

“The biggest help is the temporary reduction in commercial tariffs, for us that will allow us to invest in our pubs and our people.

“However, that’s only for a year – along with the rest of the industry, we think there needs to be a reform of the way corporate rates are applied. It’s been talked about for some time and it’s big. time.

“Lowering beer taxes is a big headline for the treasury, but in real terms for pub, bar and restaurant operators the impact is minimal.

“I don’t think customers will see a drop in prices.

“This will be absorbed by the increase in associated costs.

“Wages, fuel and energy costs will have an impact on the cost price of our incoming goods.

“Not to mention our own salaries and energy costs.

“This basically means that the cost has to be passed on.”

Martin went on to say that he hopes careers in the industry can be promoted, rather than being seen as unskilled jobs.

“There aren’t many careers where you can start as an ‘entry level’ without qualifications and progress to business management in an extremely short period of time.

“The skills as a chef or a waiter can also be used anywhere in the world.

“The hospitality industry is an agile industry and will undoubtedly find a way to thrive again.

“Overall, we have to see it as a glass half full.”

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