THE JELLY BLOG
Practical guides to food costs, invoices and inventory.
For the people running the kitchen.
Master daily COGS tracking in UK restaurants, pubs & boutique hotels. Automate invoices, boost gross profit margins with Jelly's system.
Read article : Daily Cost of Goods Sold: Guide For Your UK Kitchen ProfitRunning a professional kitchen in the UK, whether it’s a lively city restaurant, a quiet pub, or a boutique hotel dining room, means dealing with tight margins and rising costs. One major issue often goes unnoticed: inefficient invoice management. While revenue keeps you moving, profit keeps you thriving. Manual invoice processing can quietly drain your […]
Read article : Invoice Scanning Solutions for UK Professional Kitchens: Boost Your ProfitabilityUK hospitality faces intense challenges, with labour costs averaging 31.2% of revenue and ingredient prices climbing. To stay competitive, optimising restaurant performance metrics is now a top priority. Simply knowing these metrics isn’t enough. Professional kitchens need real-time, automated data to succeed in a tough market. This guide offers owners, finance managers, and executive chefs […]
Read article : The Definitive Guide to Restaurant Performance MetricsHey there! If your UK restaurant, pub, or boutique hotel is growing, you know that tighter control over kitchen operations is essential. Choosing the right procurement management software can make a big difference to your profitability and efficiency. This guide compares top solutions, helping you find a platform with real-time insights and automation to safeguard […]
Read article : Procurement Management Software for UK Professional Kitchens: A Comparative GuideUK professional kitchens lose pounds every year due to inaccurate yield percentage calculations. While chefs perfect dishes and owners focus on customer experiences, profitability often suffers from outdated tools like spreadsheets or guesswork, leading to costly mistakes. Even small errors add up fast. A mere 2% miscalculation in yield can mean thousands in lost profit […]
Read article : Master Your Margins: Essential Yield Percentage Calculation for UK Professional KitchensManaging inventory in a restaurant, pub, or boutique hotel can feel like a constant battle. Excess stock ties up your cash, spoils quickly, and hides the true cost of food, hitting your profits hard. For UK kitchens dealing with rising costs, unstable supply chains, and tough competition, old-school inventory methods just don’t cut it anymore. […]
Read article : Just-In-Time Inventory: A Step-by-Step Guide to Reducing Food Waste and Boosting Profit for UK Professional Kitchens in 2025UK commercial kitchens face intense pressure from supplier price increases. Energy bills have tripled for some, and supplier costs are set to rise by 7-8% from April 2025 as predicted. Food price inflation has also climbed 22% year-on-year based on recent data, putting profit margins at risk for many businesses. The real challenge isn’t just […]
Read article : Price Increase alerts: Your Step-by-Step Guide to Protecting Kitchen Margins in the UKRestaurants, pubs, and boutique hotels face endless challenges with inventory, from wrestling with spreadsheets to handling unpredictable costs. Manually tracking ingredients, calculating dish costs, and sorting supplier invoices consumes hours that could be spent on creating great food or growing the business. UK hospitality businesses lose an estimated £3 billion each year to stock wastage […]
Read article : The 7 Best Inventory Management Software for Professional Kitchens in 2025