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29 agosto 2013

Custos dos Restaurantes

Sobre os preços cobrados na alimentação em São Paulo:
(...) quando se decompõe o que está embutido no preço de um prato que custa R$ 11,50 de ingrediente e chega ao cardápio por R$ 46, como o porco com missô, do Miya. Ou os motivos que fazem um risoto de ervilhas (o arroz é importado, o dólar está alto, tudo bem...) custar R$ 76, como o do Piselli.

(...) "As pessoas ainda estão comendo fora, mas com a mão no bolso", diz Ingrid Devisate, analista da consultoria Gouvêa de Souza, que detectou em pesquisa recente que o gasto médio com restaurantes nos fins de semana diminuiu sensivelmente: de R$ 53,80 em 2010 para R$ 39.

"Essa crise não é passageira. O que significa que vamos ter que mudar o modelo de serviço com que o brasileiro se acostumou, automatizar a cozinha - enfim, buscar mais eficiência para não repassar preços no cardápio", diz Cristiano. O empresário aposta num estilo de serviço mais parecido com o americano e o europeu. "A tendência é ter um número bem menor de pessoas no salão. Sem cumim, maître, etc."

O chef do Piselli, o italiano Moreno Colosimo, atesta de experiência própria: "Trabalhei em casas com estrela Michelin na Europa que tinham um quarto das pessoas que têm aqui, tanto no salão quanto na cozinha".

Entre os donos de restaurante, há pessimismo no ar. Segundo estudo da ANR, que tem 306 associados, donos de quase 5 mil estabelecimentos, as margens de lucro, que eram de 15% a 20 % há quatro anos, hoje estão mais próximas dos 10%.

O empresário Paulo Kress, do grupo Egeu, diz ter conseguido manter o faturamento de seus restaurantes. "As casas do Egeu são caras, mas não perdemos movimento, especialmente nas mais baratas como o General Prime Burguer", garante. Mas conta que está buscando alternativas para atrair clientes, como ofertas de vinho e programa de fidelização de clientes em troca de descontos.

"O restaurante vai bem quando a economia está bem. Quando as pessoas têm menos dinheiro para gastar, deixam de ir", afirma Joaquim Saraiva de Almeida, presidente da Associação Brasileira de Bares e Restaurantes (Abrasel) de São Paulo, e dono da rede de pizzarias Livorno. "Está difícil segurar os preços. Muita gente está sacrificando a margem de lucro para se manter."

Juscelino Pereira, também membro da diretoria da ANR e sócio do Piselli, Tre Bicchieri e Zena Caffé, reclama que os donos de restaurantes aparecem sempre como vilões da história. "Lá fora, casas como as nossas são mais caras. Se fôssemos repassar a inflação real, nosso cardápio seria mais caro".

Além dos ingredientes, os principais custos embutidos no preço de um prato são mão de obra, aluguel e impostos. Mas entram no cálculo ainda taxas de reposição de material, segurança, contas de luz, água e gás. E quando o restaurante é de alta gastronomia, há ainda um custo intangível, do processo de preparo.

"Em vez de otimizar a gestão, os empreendedores querem garantir o lucro apenas fixando preços mais altos no cardápio", diz Roberto Braga, autor livro Gestão na Gastronomia (Ed. Senac). Ele cita o desperdício como um dos principais problemas na gestão dos restaurantes.

Insatisfação: 100%. - Paladar - Estado de S Paulo, 1 a 7 de agosto de 2013, p. 1.

Por que o consumo de cerveja sem álcool está aumentando?

ACROSS most of the world the consumption of alcohol is falling. In some places the trend is most marked among the young: in Britain, ten years ago 70% of 16- to 24-year-olds claimed to have had a drink in the previous week, whereas by 2010 just 48% had. Many Western teenagers are playing on games consoles or chatting on Facebook rather than illicitly swigging cider in the park. But alongside this trend (which is not universal, with many Eastern European countries, such as Russia and Moldova, glugging away) another has appeared. Last year 2.2 billion litres of non-alcoholic beer were drunk, 80% more than five years earlier. Why are sales of non-alcoholic beer booming?
Non-alcoholic beer, which is also sometimes branded as "light" or "low-alcoholic" beer, is normally fermented beer that is then boiled to reduce the alcohol within it. It became popular around the time of prohibition in America, which set a limit of 0.5% alcohol by volume (ABV). Most mainstream lager brands have a lighter alternative. Now non-alcoholic beer is the fastest-growing category in a market that is pretty static or declining slightly, according to Sean Durkan of Bavaria beer, an independent brewery that sells 0.00% ABV beer and lager shandy along with lighter alcoholic beers. For one thing, people are more aware than before of the damaging effects of alcohol. Governments have stepped up health campaigns and chivvied the drinks industry into promoting low-alcohol alternatives to their usual products. In Japan an ageing population, mindful of its health but fond of a tipple, has started to take up non-alcoholic beer. And better technology means that it is tastier than before, Mr Durkan claims. 
One chunk of the market is taking off for other reasons. The Middle East now accounts foralmost a third of the worldwide sales by volume of non-alcoholic beer. In 2012 Iranians drank nearly four times as much of it as they did in 2007. It is popular in Saudi Arabia and the United Arab Emirates, where alcohol is either wholly or partially banned. Partly this is for religious reasons. After Hamas, a Palestinian Islamist movement, won a landslide election victory in Gaza in 2005, a local brewer launched an alcohol-free "halal" version of its beer. But it also taps into growing consumer aspirations. As a statement of a globalised lifestyle beer, even if non-alcoholic, may be more potent than Coca-Cola. Non-alcoholic lager is slowly being drunk more in bars and restaurants, rather than just being consumed at home. Prominent Saudi and Egyptian clerics have issued fatwas declaring it permissible to drink zero-alcohol beer.
Brewers of non-alcoholic beer are hopeful. Increased religiosity in the Middle East could boost demand; in the West it looks as if governments are not about to stop lecturing on the dangers of hooch any time soon. And consumers may gain from the increased demand. With more brands entering the market, the lighter stuff may start to taste even more like the real thing.
Fonte: aqui

Jackson e Tributos

A família de Michael Jackson está processando a empresa AIG Live. E apesar do espólio já ter pago mais de 100 milhões de dólares ao fisco, parece que este deseja mais. Segundo esta notícia, o fisco dos EUA está discutindo quanto vale a imagem do artista.

Uma estimativa fala em 434 milhões de dólares. Além disto, o espólio tem mais dívidas em impostos, além das multas.

A contabilidade do cantor sempre foi tumultuada. Agora, mesmo com o "lucro" gerado por sua morte, Jackson pode ser um problema maior para sua família.

Vida de auditor

Um twitter diz que após 4 dias longe de casa, a pessoa está indo para o aeroporto.

28 agosto 2013

Rir é o melhor remédio

O Photoshop Disasters é sensacional, apresentando o uso exagerado do programa que corrige as fotografias. Tento variar as postagens, mas este óculos que passou pelo Photoshop é muito engraçado:

BNDEX

O presidente do BNDES afirmou que este banco está numa situação confortável com respeito às garantias dos empréstimos realizados.

Segundo Coutinho, a reestruturação [do Grupo X] vai permitir que o grupo pague as dívidas, e o BNDES e outros bancos não terão prejuízo. "Até o momento não [houve prejuízo]. E esperamos que a reestruturação do grupo permita equacionar a dívida bancária", disse.


Observe que Coutinho está comentando da dívida bancária, mas não da participação acionária. (Foto: Eike Batista)

Economia não é ciência

Recent debates over who is most qualified to serve as the next chairman of the Federal Reserve have focused on more than just the candidates’ theory-driven economic expertise. They have touched on matters of personality and character as well. This is as it should be. Given the nature of economies, and our ability to understand them, the task of the Fed’s next leader will be more a matter of craft and wisdom than of science.
When we put a satellite in orbit around Mars, we have the scientific knowledge that guarantees accuracy and precision in the prediction of its orbit. Achieving a comparable level of certainty about the outcomes of an economy is far dicier.
The fact that the discipline of economics hasn’t helped us improve our predictive abilities suggests it is still far from being a science, and may never be. Still, the misperceptions persist. A student who graduates with a degree in economics leaves college with a bachelor of science, but possesses nothing so firm as the student of the real world processes of chemistry or even agriculture.
Before the 1970s, the discussion of how to make economics a science was left mostly to economists. But like war, which is too important to be left to the generals, economics was too important to be left to the Nobel-winning members of the University of Chicago faculty. Over time, the question of why economics has not (yet) qualified as a science has become an obsession among theorists, including philosophers of science like us.
It’s easy to understand why economics might be mistaken for science. It uses quantitative expression in mathematics and the succinct statement of its theories in axioms and derived “theorems,” so economics looks a lot like the models of science we are familiar with from physics. Its approach to economic outcomes — determined from the choices of a large number of “atomic” individuals — recalls the way atomic theory explains chemical reactions. Economics employs partial differential equations like those in a Black-Scholes account of derivatives markets, equations that look remarkably like ones familiar from physics. The trouble with economics is that it lacks the most important of science’s characteristics — a record of improvement in predictive range and accuracy.
Tucker Nichols
This is what makes economics a subject of special interest among philosophers of science. None of our models of science really fit economics at all.
The irony is that for a long time economists announced a semiofficial allegiance to Karl Popper’s demand for falsifiability as the litmus test for science, and adopted Milton Friedman’s thesis that the only thing that mattered in science was predictive power. Mr. Friedman was reacting to a criticism made by Marxist economists and historical economists that mathematical economics was useless because it made so many idealized assumptions about economic processes: perfect rationality, infinite divisibility of commodities, constant returns to scale, complete information, no price setting.
Mr. Friedman argued that false assumptions didn’t matter any more in economics than they did in physics. Like the “ideal gas,” “frictionless plane” and “center of gravity” in physics, idealizations in economics are both harmless and necessary. They are indispensable calculating devices and approximations that enable the economist to make predictions about markets, industries and economies the way they enable physicists to predict eclipses and tides, or prevent bridge collapses and power failures.
But economics has never been able to show the record of improvement in predictive successes that physical science has shown through its use of harmless idealizations. In fact, when it comes to economic theory’s track record, there isn’t much predictive success to speak of at all.
Moreover, many economists don’t seem troubled when they make predictions that go wrong. Readers of Paul Krugman and other like-minded commentators are familiar with their repeated complaints about the refusal of economists to revise their theories in the face of recalcitrant facts. Philosophers of science are puzzled by the same question. What is economics up to if it isn’t interested enough in predictive success to adjust its theories the way a science does when its predictions go wrong?
Unlike the physical world, the domain of economics includes a wide range of social “constructions” — institutions like markets and objects like currency and stock shares — that even when idealized don’t behave uniformly. They are made up of unrecognized but artificial conventions that people persistently change and even destroy in ways that no social scientist can really anticipate. We can exploit gravity, but we can’t change it or destroy it. No one can say the same for the socially constructed causes and effects of our choices that economics deals with.
Another factor economics has never been able to tame is science itself. These are the drivers of economic growth, the “creative destruction” of capitalism. But no one can predict the direction of scientific discovery and its technological application. That was Popper’s key insight. Philosophers and historians of science likeThomas S. Kuhn have helped us see why scientific paradigm shifts seem to come almost out of nowhere. As the rate of acceleration of innovation increases, the prospects of an economic theory that tames the economy’s most powerful forces must diminish — and with it, any hope of improvements in prediction declines as well.
SO if predictive power is not in the cards for economics, what is it good for?
Social and political philosophers have helped us answer this question, and so understand what economics is really all about. Since Hobbes, philosophers have been concerned about the design and management of institutions that will protect us from “the knave” within us all, those parts of our selves tempted to opportunism, free riding and generally avoiding the costs of civil life while securing its benefits. Hobbes and, later, Hume — along with modern philosophers like John Rawls and Robert Nozick — recognized that an economic approach had much to contribute to the design and creative management of such institutions. Fixing bad economic and political institutions (concentrations of power, collusions and monopolies), improving good ones (like the Fed’s open-market operations), designing new ones (like electromagnetic bandwidth auctions), in the private and public sectors, are all attainable tasks of economic theory.
Which brings us back to the Fed. An effective chair of the central bank will be one who understands that economics is not yet a science and may never be. At this point it is a craft, to be executed with wisdom, not algorithms, in the design and management of institutions. What made Ben S. Bernanke, the current chairman, successful was his willingness to use methods — like “quantitative easing,” buying bonds to lower long-term interest rates — that demanded a feeling for the economy, one that mere rational-expectations macroeconomics would have denied him.
For the foreseeable future economic theory should be understood more on the model of music theory than Newtonian theory. The Fed chairman must, like a first violinist tuning the orchestra, have the rare ear to fine-tune complexity (probably a Keynesian ability to fine-tune at that). Like musicians’, economists’ expertise is still a matter of craft. They must avoid the hubris of thinking their theory is perfectly suited to the task, while employing it wisely enough to produce some harmony amid the cacophony.

Alex Rosenberg is the R. Taylor Cole Professor of Philosophy and chair of the philosophy department at Duke University. He is the author of “Economics — Mathematical Politics or Science of Diminishing Returns,” most recently, “The Atheist’s Guide to Reality.”
Tyler Curtain is a philosopher of science and an associate professor of English and comparative literature the University of North Carolina at Chapel Hill. He was recently named the 2013 recipient of the Robert Frost Distinguished Chair of Literature at the Bread Loaf School of English, Middlebury College, Vt.
A version of this article appears in print on 08/25/2013, on page SR9 of the NewYork edition with the headline: What Is Economics Good For?.