Food Cost Percentage for UK Pub Menu Engineering

Jelly Blog Master food cost percentage and menu engineering for your UK pub. Jelly shows you how to boost GP with a real worked example.

Food Cost Percentage for UK Pub Menu Engineering

Written by: JJ Tan, Founder, Jelly Key Takeaways Food cost percentage on its own does not guide menu decisions. You also need contribution margin in GBP and menu mix… Continue reading {"media":"(prefers-reduced-motion: no-preference)","animations":[{"selector":"#content-afff185bd9-card","duration":"0.7s","easing":"ease-out","keyframes":[{"opacity":0,"transform":"translateX(-18px)"},{"opacity":1,"transform":"translateX(0px)"}]},{"selector":"#content-afff185bd9-accent","duration":"0.8s","easing":"ease-out","keyframes":[{"transform":"scaleX(0)"},{"transform":"scaleX(1)"}]}]}

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