THE JELLY BLOG

More food for thought.

Just-In-Time Inventory: A Step-by-Step Guide to Reducing Food Waste and Boosting Profit for UK Professional Kitchens in 2025

Managing 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 2025

Price Increase alerts: Your Step-by-Step Guide to Protecting Kitchen Margins in the UK

UK 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 UK