Chicken bone prices are dipping, likely off the back of a seasonal glut. If you’ve got freezer space, now’s the time to bulk-buy for stocks and broths—lock in the margin while it’s cheap.
Trusted by the best in the business
Know Your Profits. Set the Right Menu Price.
Enter your ingredient cost and target GP - we’ll tell you what to charge on the menu.
From Cost to Menu Price
Menu price (inc. VAT)£0.00
Menu price (ex. VAT)£0.00
Gross profit (ex. VAT)£0.00
VAT (total)£0.00
Want Real Food Costing - With Your Own Ingredients and Prices?
Meet Jelly: the real-time kitchen management system without admins.
No Data Entry: Jelly pulls your ingredient prices straight from your invoices every night. Your price list stays fresh, without lifting a finger.
Costing Made Simple: use our simple app to cost dishes in seconds using your actual prices.
Always Up to Date: Prices go up? You’ll know. Recipes update automatically too. Magic.
"Price hikes were crushing our margins—I felt helpless. With Jelly, every dish cost is up-to-date at my fingertips. We slashed food costs by 5% in a month - it’s a game changer!"
Stuart Noble
Head Chef, Cairn Lodge Hotel
"I was buried under piles of paperwork, spending endless hours just inputting data. Jelly automated it all and I can focus on what I love."
Claudio Illuminati
Group Executive Chef, Claude Bosi
"Our accountant said we’d be lucky to hit 60% gross profit. After using Jelly, we reached 80%! Now I sleep better knowing my costs are under control and can react instantly, not weeks later."
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