Written by: JJ Tan, Founder, Jelly | Last updated: 4 July 2026
Key Takeaways for UK Restaurant Teams
- Manual spreadsheets delay margin visibility for weeks, which exposes UK restaurants to hidden price creep and waste.
- Jelly automates invoice capture via email or mobile app and uses OCR to process every line item without manual entry.
- Real-time POS integration with Square, Lightspeed, EPOS Now and Toast delivers live sales data and instant gross-profit calculations.
- Daily theoretical-versus-actual variance tracking highlights issues such as over-portioning or unrecorded waste and enables immediate corrective action.
- Operators can book a demo with Jelly to move off spreadsheets, gain live food-cost tracking, and start seeing measurable margin improvements within days.
Step 1: Capture Every Supplier Invoice Automatically
The workflow starts with automated invoice capture that removes manual keying. Forward supplier emails directly to your dedicated Jelly inbox, or photograph paper invoices through the mobile app. Jelly’s OCR engine reads every line item, including quantity, SKU, unit price and VAT, across all your UK suppliers at once, with no manual data entry.
Automated three-way invoice matching flags price and quantity discrepancies instantly, replacing the manual spreadsheet checks that carry high risks of typos, formula breaks and version errors. Before Jelly, Chef Murat Kilic of Amber used tedious manual costing and pricing with spreadsheets. After switching, he now saves £3,000–£4,000 per month.
What success looks like: All supplier invoices processed within 24 hours of receipt, with zero manual data entry. Admin time saved: up to 10–20 hours per month.
Step 2: Build a Central Ingredient Library with Live Costs
After invoices are scanned, Jelly populates a central ingredient library automatically. Each ingredient carries its live unit cost, pulled directly from the most recent invoice. Jelly handles unit conversions, such as kilograms to grams and litres to millilitres, and applies yield percentages so that trimmed or cooked weights are costed accurately.
From this library, chefs build recipes by clicking ingredients rather than typing figures. Operators with a recipe management system receive automatic updates to recipe costs when invoice prices change, which removes the need for manual quarterly re-costing that often leaves Excel users unaware of margin erosion for up to ten weeks. A costing task that previously took 28 minutes per dish in a spreadsheet now takes three minutes in Jelly’s Kitchen section.
Step 3: Connect Your POS for Real-Time Sales Data
Jelly connects to your POS so you see margins in real time instead of waiting for weekly reports. It integrates natively with Square, Lightspeed, EPOS Now and Toast via real-time API, delivering item-level sales data the moment each transaction completes. The setup flow is identical across all four systems and takes about five minutes.
| Step | Time | Action | Common Fix |
|---|---|---|---|
| 1 | 1 min | Open Jelly, click Integrations, then select your POS | Ensure you are logged into Jelly as an admin |
| 2 | 1 min | Sign in to your POS account via the Jelly prompt | If login fails, confirm you hold POS admin credentials, as Jelly flags this requirement upfront |
| 3 | 1 min | Grant API permissions when prompted | Check your POS account has API access enabled at the account level |
| 4 | 2 min | Select which POS categories to sync, then map POS items to Jelly dishes | Only items sold since connection appear, so legacy menu clutter is excluded automatically |
Connecting a POS removes 2–5 hours of weekly work and delivers real-time margins and sales-mix data. One operator improved gross profit from 65% to 72% within 12 weeks on approximately £500,000 in revenue after completing this step.
Step 4: Create Recipes and See Live Menu Margins
With the ingredient library populated and the POS connected, you can build dish recipes in the Kitchen section.
- Click “New Dish” and name the menu item.
- Search and select ingredients from the auto-populated library.
- Enter quantities, and Jelly converts units and applies yield percentages instantly.
- Add a wastage percentage for prep loss.
- Set your target selling price, and Jelly displays the live GP margin immediately.
Ingredient costs update with every new invoice, so GP margins stay current without manual checks. A red percentage flags a dish that has slipped below target, while green confirms it is on track. Sushi Revolution uses Jelly to set separate target gross profits on dine-in and delivery menus, accounting for 30% delivery commissions, which results in actual gross profits 2–3% higher on average.
Step 5: Track Theoretical vs Actual Food Cost Variance Daily
Integrating recipe costing with stock management enables theoretical food cost to update automatically whenever ingredient prices change from supplier invoices. Jelly’s Flash Report compares this theoretical cost, which reflects what your recipes say you should have spent based on POS sales, against actual invoice spend and surfaces the variance daily.
Variance from theoretical costs can indicate a systemic issue that requires investigation, and healthy operations aim to minimise that gap. That is why Jelly’s Flash Report flags discrepancies the moment they appear, so when variance exceeds your threshold you can investigate immediately instead of discovering the problem weeks later. The most common causes are over-portioning, unrecorded waste or theft.
Bars that implement inventory tracking often identify unrecorded spirit waste from over-pouring and unlogged complimentary drinks. Restaurants that monitor stock levels regularly and compare purchases to theoretical usage based on sales can reduce food costs. With UK full-service restaurants operating within a 3–6% net margin range in 2026, a food-cost reduction can be the difference between profit and loss.
Step 6: Sync with Xero and Turn On Price Alerts
Now that you are tracking variance daily, the next step is to connect your accounting and pricing decisions to the same data. Once the core workflow is live, a one-click push sends all digitised invoices into Xero, which removes duplicate data entry and cuts bookkeeping time by 90%. Sage integration sits on Jelly’s near-term roadmap for operators on that platform.
Price Alerts then keep you ahead of supplier changes instead of reacting months later. Activate Price Alerts to receive an instant notification whenever a supplier changes a line-item price, whether that change is up or down. Jelly’s Price Changes feature supports real-time pricing decisions, ingredient substitutions, supplier switches or better deals. Operators who regularly request updated quotes from competing suppliers can spot pricing improvements quickly. Price Alerts give you the hard data to make that call in the same week a change occurs, not at the next quarterly review.
Want live price alerts and Xero sync running this week? Schedule a chat with the Jelly team.
7-Day Onboarding Timeline for Jelly Rollout
| Day | Daily Task | Success Metric |
|---|---|---|
| 1 | Set up Jelly account, configure dedicated supplier email inbox, forward or photograph first batch of invoices | At least one supplier’s invoices fully scanned and line items visible in dashboard |
| 2 | Review auto-populated ingredient library, correct any unit or yield anomalies, add missing suppliers | Central ingredient list complete with accurate unit costs for top 20 ingredients by spend |
| 3 | Connect POS using the five-minute integration flow | Real-time sales data flowing into Jelly, with at least one POS category mapped |
| 4 | Build top 10 dishes in the Kitchen section with quantities, yield and wastage percentages | Live GP margin visible for each dish, with red and green margin indicators active |
| 5 | Complete remaining menu recipes, set GP targets per dish, activate Price Alerts for all suppliers | Full menu costed, and first Price Alert notification received or confirmed active |
| 6 | Connect Xero, push first batch of digitised invoices, review Flash Report for theoretical vs actual variance | Invoices visible in Xero, and Flash Report showing daily GP with variance percentage |
| 7 | Review Sales Mix report, identify lowest-margin dishes, brief kitchen team on variance targets | First weekly GP report generated, with variance within 3–5% target or investigation initiated |
Troubleshooting Common Jelly Onboarding Issues
- No POS admin access: Jelly flags the admin-access requirement before the integration step. Obtain credentials from your POS provider before Day 3 to avoid delays.
- Legacy menu clutter: Jelly’s POS-to-dish linking only surfaces items sold since the integration was connected, so discontinued or seasonal items do not pollute the mapping process.
- Multi-site consistency: Multi-location restaurant groups should use a single group account with location-level access controls rather than separate logins per site, which enables centralised variance benchmarking across branches. Jelly supports this natively at £129 per location per month with no per-user charges.
- Chef resistance to new tools: Jelly’s invoice scanning runs automatically, so chefs do not need to input data manually. The Kitchen section requires only ingredient selection, with no formulas and no spreadsheets.
Frequently Asked Questions
How quickly can I see live margins after connecting my POS?
Live GP margins can be visible shortly after the POS integration is active and dishes are built in the Kitchen section. The POS sends item-level transaction data to Jelly in real time, so the Flash Report updates continuously throughout service. Operators often see their first live margin figure soon after completing the POS setup.
What data security measures protect my invoices and sales figures?
Jelly stores all invoice data and POS sales figures on encrypted cloud infrastructure. Access is role-based, so owners, finance managers and head chefs each see the data relevant to their role without exposing sensitive commercial figures to the full team. Jelly uses secure methods for POS connections. Invoice images and line-item data are retained securely and are accessible only to authorised users within your Jelly account.
Can Jelly scale from one site to multiple locations without extra logins?
Jelly scales from a single site to a full group without extra user logins. Jelly uses a single group account with location-level access controls. Owners and finance managers can view consolidated GP and variance data across all sites from one dashboard, while head chefs at individual locations see only their own kitchen’s figures. There are no per-user charges, as pricing is a flat £129 per location per month. Populu, for example, lifted GP from 68% to 72% across 16 locations using this multi-site structure.
How does Jelly handle delivery-menu commission overheads?
Jelly’s Kitchen section includes a Delivery Menu Creation feature that allows operators to duplicate existing dine-in menu items and apply a delivery commission percentage, typically 25–30% for major platforms, as an overhead. This produces a separate costed delivery menu with its own GP targets and ensures that delivery pricing covers the commission while still hitting the margin you need. Sushi Revolution uses this approach to maintain profitable delivery operations alongside their dine-in menu.
Conclusion: Turn Every Invoice into Profit
The seven steps above form a single, connected workflow. Invoices are captured automatically, ingredients are costed in real time, POS sales are mapped to recipes, and theoretical versus actual variance is tracked daily. Everything then reconciles in Xero while supplier price alerts run in the background.
Jelly becomes the single source of truth for every margin decision and replaces the spreadsheets that leave UK operators exposed to a 3–6% net margin environment with no room for delayed data. The outcomes are measurable: a 3% average food-cost reduction, a 2-percentage-point GP lift within three months, and 10–20 hours of admin saved every month. As Stuart Noble, Head Chef at Cairn Lodge Hotel, put it: “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.”