"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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