How to Cost a Pub Menu Item: Hit 65–72% Gross Profit

Jelly Blog Learn the 5-step pub menu costing process to hit 65–72% GP. Jelly automates plate costs from live invoices — book a demo today.

How to Cost a Pub Menu Item: Hit 65–72% Gross Profit

Written by: JJ Tan, Founder, Jelly Key takeaways for costing pub dishes Manual costing takes 28 minutes per dish and goes out of date as soon as supplier prices move,… Continue reading {"media":"(prefers-reduced-motion: no-preference)","animations":[{"selector":"#content-0560538ed2-card","duration":"0.7s","easing":"ease-out","keyframes":[{"opacity":0,"transform":"translateX(-18px)"},{"opacity":1,"transform":"translateX(0px)"}]},{"selector":"#content-0560538ed2-accent","duration":"0.8s","easing":"ease-out","keyframes":[{"transform":"scaleX(0)"},{"transform":"scaleX(1)"}]}]}

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