THE JELLY BLOG
Practical guides to food costs, invoices and inventory.
For the people running the kitchen.
Learn the exact formula to calculate restaurant COGS from stocktake. Jelly automates inventory, invoice capture & dish costing for real-time margins.
Read article : How to Calculate Restaurant COGS from Stocktake: UK Guide
Learn how to hit the ideal 28–35% food cost percentage on your pub menu. Jelly automates recipe costing, tracking & margin control.
Read article : How to Calculate and Maintain a 28–35% Food Cost % for Pubs
Delivery commissions can hit 40% once hidden fees are added. Jelly helps UK cafés track & reconcile every charge to protect gross profit. Talk to us.
Read article : Cafe Delivery Commission Tracking: How UK Cafés Protect GP
Boost catering profit margins with Jelly's proven tactics — menu engineering, waste control, and real-time cost tracking to protect your GP in 2026.
Read article : 8 Proven Ways to Improve Catering Profit Margins in 2026
Sync your cafe EPOS with Jelly for real-time ingredient deduction, live margin tracking, and automatic stock updates. Protect your profits today.
Read article : How to Set Up Cafe EPOS Inventory Sync for Real-Time Costing
Calculate pub gross profit with the free UK pub GP calculator. Exact formulas for beer, wine & food — or upgrade to Jelly for live costing.
Read article : Free Pub GP Calculator: UK Formulas & Excel Template
Jelly alerts you the moment supplier prices change, so you can protect margins fast. See how automated price alerts work for UK restaurants.
Read article : Automated Supplier Price Alerts for UK Restaurants
Exploring Apicbase alternatives for multi-site kitchens? Jelly delivers real-time costing, invoice capture & Xero sync from £129/site. Book a demo.
Read article : Best Apicbase Alternatives for Multi-Site Kitchen Management