The question concerns the markup for food service products when transferred from a cafeteria to a culinary store. The cafeteria, with a 50% markup, prepares pies, chebureks, belyashi, sausage rolls and sells them during lunch and passes them to the culinary store. When the products are transferred and subsequently sold in the culinary store, the trading markup does not decrease. This is confirmed by regulatory rules and practice. Thus, the markup remains unchanged.