Food Cost Percentage for Pub Menus: 28–35% Guide

Jelly Blog Learn how to hit the ideal 28–35% food cost percentage on your pub menu. Jelly automates recipe costing, tracking & margin control.

Food Cost Percentage for Pub Menus: 28–35% Guide

Written by: JJ Tan, Founder, Jelly Key Takeaways for Controlling Pub Food Cost Food cost percentage equals cost of goods sold divided by net food sales (VAT-exclusive),… Continue reading {"media":"(prefers-reduced-motion: no-preference)","animations":[{"selector":"#content-62e1c30a4d-card","duration":"0.7s","easing":"ease-out","keyframes":[{"opacity":0,"transform":"translateX(18px)"},{"opacity":1,"transform":"translateX(0px)"}]},{"selector":"#content-62e1c30a4d-accent","duration":"0.8s","easing":"ease-out","keyframes":[{"transform":"scaleX(0)"},{"transform":"scaleX(1)"}]}]}

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