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

Learn how to calculate food cost percentage in the UK, hit a 30% target, and protect your margins. Get real-time visibility with Jelly.

Learn how to calculate food margins accurately for your UK venue. Jelly automates dish costing so your margins stay profitable. Start today.

Calculate dish, menu & weekly food costs the right way. Jelly keeps your costs live automatically — no more rebuilding spreadsheets.

Costmaster isn't a food costing tool. Discover the best UK alternatives, including Jelly — built for restaurants, pubs & hotels. Get started today.

Explore every stage of a UK F&B management career. Jelly helps you find the right roles and training to climb faster. Start your journey today.

Is SimpleOrder right for your UK restaurant? Jelly gives you real-time food cost control from day one. See how they compare and start saving today.

Is Kitchen CUT right for your UK hospitality business? Read our honest 2026 review — then see why Jelly could be the smarter choice.

Stop losing margin to seasonal price swings. Jelly helps UK restaurants cost, review, and protect profits across every seasonal menu change.