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IMPRESE RISTORAZIONE COLLETTIVA: IN GAZZETTA IL DECRETO CON LE MODALITà PER L'EROGAZIONE DEL CFP


Sulla Gazzetta Ufficiale n. 44 del 22 febbraio è stato pubblicato il Decreto del Ministero dello sviluppo economico che definisce criteri e modalità per l'erogazione del contributo a fondo perduto, istituito con l’articolo 43-bis del Dl n. 73/2020 (Decreto “Sostegni-bis”), e destinato alle imprese operanti nei servizi di ristorazione collettiva, mense e catering, che sono state particolarmente colpite durante l’emergenza Covid e che, nell’anno 2020, hanno subito una riduzione del fatturato non inferiore al 15% rispetto al fatturato dell'anno precedente.  Il Decreto, in particolare, fornisce disposizioni relative alla definizione dei soggetti beneficiari dell'intervento, alla tipologia e all'ammontare dell'aiuto concedibile e alle relative modalità di erogazione, assicurando il rispetto del limite di spesa e tenendo conto del costo del lavoro sostenuto dalle imprese interessate.  Per ottenere il contributo le imprese interessate dovranno presentare un'istanza all'Agenzia delle entrate, esclusivamente in via telematica, con l'indicazione della sussistenza dei requisiti richiesti. Ogni impresa interessata può presentare una sola istanza di accesso al contributo. L'istanza può essere presentata, per conto dell'impresa interessata, anche da un intermediario delegato al servizio del cassetto fiscale dell'Agenzia delle entrate.  Fonte: https://www.gazzettaufficiale.it
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