THE JELLY BLOG

Food cost and GP Articles

Practical guides to food costs, invoices and inventory.
For the people running the kitchen.

More from the kitchen

Cut food waste and protect margins with proven portion control strategies. Jelly helps UK restaurants take control of costs today.

Build an Excel food cost percentage formula with VAT & yield for your UK restaurant menu. Protect your margins today — Jelly shows you how.

Learn how to calculate batch cooking food cost step by step. Jelly helps UK restaurants protect GP and turn batch costing into a live margin tool.

Learn how to log, categorise, and analyse restaurant waste during stocktake. Jelly automates variance tracking to protect your GP margins.

Cut your restaurant's food cost to 28–30% with Jelly's automated tracking, invoice scanning, and menu engineering. Start saving from week one.

Cut plate waste and protect your margins with proven portion control techniques. Jelly's live dish costing turns savings into measurable GP gains.

Spot what's draining your margins. Jelly helps UK kitchens close the gap between theoretical and actual food cost. Start saving today.

Compare the best back of house software for UK operators running 1–5 sites. Jelly cuts food costs fast. See how platforms stack up.