# XYZ Costmaster Food Costing: Is It a Food Costing Tool?

> Costmaster isn't a food costing tool. Discover the best UK alternatives, including Jelly — built for restaurants, pubs & hotels. Get started today.

**Published:** 2026-11-02 | **Updated:** 2026-11-02 | **Author:** AI SEO Agent
**URL:** https://blog.getjelly.co.uk/costmaster-food-costing-uk-guide/
**Type:** post

**Categories:** Food cost and GP

![XYZ Costmaster Food Costing: Is It a Food Costing Tool?](https://blog.getjelly.co.uk/wp-content/uploads/2026/11/1793542116884-5f8aa1e2a6e4-1024x572.webp)

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## Content

*Written by: JJ Tan, Founder, Jelly*

## Key Takeaways

- CostsMaster is UK legal costs-drafting software. The food costing confusion comes from PlateProfit’s former name, CostMasterApp.
- Growing UK restaurants, pubs and hotels get the best results from dedicated food costing and inventory software that tracks live dish costs and GP margins.
- Jelly scans every supplier invoice automatically, updates costs in real time and onboards in the first week at a flat £129/month per location.
- Spreadsheets struggle once prices change weekly, batch recipes multiply or you operate more than one site. Jelly removes that manual workload.
- Jelly is the best fit for growing UK restaurants, pubs and boutique hotels: invoice scanning, live GP margins, first-week onboarding and a flat £129/month per location.

[Explore Jelly For Your Kitchen](https://www.getjelly.co.uk/chat?utm_term=costmaster-food-costing-uk-guide&utm_campaign=ai_growth_agent)

## Is Costmaster A Food Costing Tool?

CostsMaster is UK legal software for costs lawyers and solicitors, not a food costing platform. Its flagship product, CostsMaster Draftsman, produces bills of costs, costs budgets, electronic bills, CCMS claims and case plans. [The software has been in operation since 2001](https://trysignalbase.com/news/acquisitions/costsmaster-acquired-by-global-group-inc-acquisition), evolving from a tool built by legal draftsmen into a market leader in legal costs management. It contains no recipe, plate or inventory costing functionality.

The search phrase “XYZ Costmaster” points to a product that does not exist in food costing. The name appears in hospitality conversations because PlateProfit was formerly called CostMasterApp. Two unrelated products share part of a word, and search engines surface both.

[CostsMaster was acquired by Global Group, Inc in August 2026](https://trysignalbase.com/news/acquisitions/costsmaster-acquired-by-global-group-inc-acquisition) and remains a legal product under new ownership. That acquisition does not change the position for a kitchen operator. CostsMaster has never offered recipe costing, inventory management or GP tracking.

If you searched for a food costing tool and landed on a legal software company, you were in the wrong category. The right category for UK hospitality is dedicated food costing and inventory software, and the shortlist below focuses on that space.

## Costmaster Food Costing Alternatives: The UK Shortlist

The market divides into three practical segments: dedicated restaurant costing platforms, specialist baker and labelling tools, and spreadsheets. Most growing UK operators start with dedicated restaurant platforms because they centre on live dish costs and GP margins.

### Dedicated Food Costing And Inventory Software For Restaurants

**Jelly** is the lead recommendation for growing UK operators. It scans every supplier invoice automatically, keeps dish costs and GP margins live as prices change, integrates natively with Square, Lightspeed, EPOS Now and Toast, and charges a flat £129/month per location with no per-user or per-feature charges. Onboarding delivers initial value in the first week. The section below explains how those pieces fit together.

**Marketman** is a broader all-in-one back-of-house platform covering purchasing, inventory, recipe costing and variance reporting. [Onboarding takes four to eight weeks of consistent effort to build the ingredient library, map vendor items and cost the full menu](https://restaurantinventorytools.com/is-marketman-worth-it-for-small-restaurant-groups), and [pricing is dollar-denominated even for UK buyers, starting at $249/month per location](https://stocktap.net/guides/restaurant-stock-control-software-uk). Its depth is real, and operators pay for that depth in complexity and implementation time.

**Optimum Control** is a legacy inventory and costing system. [Implementation requires strong governance of recipes, units of measure and ingredient mappings, and its POS and accounting integration coverage can be limiting for sites with custom technology stacks.](https://axiobench.com/best/food-cost-control-software)

**Restoke AI** is an AI-assisted recipe and costing tool suited to operators who want AI-led guidance built into the costing workflow.

**PlateProfit** (formerly CostMasterApp) is a recipe costing app and the product whose former name sits behind the naming confusion in this search query.

**ReciPal** is a recipe costing tool that also creates [FDA and CFIA-compliant nutrition labels from the same recipe data](https://www.recipal.com/blog/features/recipe-cost-calculator), with nutrition labelling as its flagship offering. It suits operators where allergen and nutritional output is a primary requirement.

### Specialty And Baker Costing Tools

**Cake Cost** and **ReciPal** serve bakery and packaged-goods producers where nutrition, allergen labelling and portion yield are the primary outputs rather than live restaurant GP tracking.

### Spreadsheets

Excel and Google Sheets remain the most common starting point for single-site operators with short menus. The section below explains where spreadsheets start to struggle as operations grow.

### Why Jelly Is The Better Choice Than Marketman For Growing UK Operators

Marketman’s extra depth suits larger teams, but it creates trade-offs for a UK operator expanding to two to five sites. [Marketman onboarding takes four to eight weeks, the burden typically falls on a chef or general manager who is already busy, and annual contracts are common](https://restaurantinventorytools.com/is-marketman-worth-it-for-small-restaurant-groups). [UK buyers pay dollar-denominated pricing](https://stocktap.net/guides/restaurant-stock-control-software-uk), with no flat published rate equivalent to Jelly’s £129/month per location.

Jelly’s interface is stripped back so a non-tech-savvy chef can use it without a month of setup. Onboarding delivers price alerts and spending insights in the first week. Live dish costing is driven by scanned invoices, so nobody re-keys recipes by hand. Native real-time till integrations with Square, Lightspeed, EPOS Now and Toast are included at the flat rate.

[See Your Dish Margins Live](https://www.getjelly.co.uk/chat?utm_term=costmaster-food-costing-uk-guide&utm_campaign=ai_growth_agent)

## What Is The Food Cost Percentage Formula?

Whichever tool you choose, it only helps if the underlying number is correct. That number starts with one core formula, and in the UK the VAT detail often trips people up.

[Food cost percentage = (cost of goods sold ÷ food sales) × 100, calculated on net (ex-VAT) sales; at dish level, ingredient cost is divided by the ex-VAT selling price.](https://chefsums.com/guides/uk-food-cost-gp-benchmarks)

The critical UK detail is which selling price to use. A dish selling at £14.00 including 20% VAT has a net selling price of £11.67. With £3.85 of ingredients, the food cost is 33.0% and the GP margin is 67.0%. [Dividing £3.85 into the £14.00 VAT-inclusive price gives 27.5% as a cost ratio, which corresponds to a 72.5% margin — overstating GP by 5.5 points versus the correct 67.0%.](https://chefsums.com/guides/uk-food-cost-gp-benchmarks) That error compounds across every dish on the menu and produces a GP figure that will not reconcile with the accountant’s numbers.

Three UK-specific rules apply in every costing calculation:

- Always calculate on net (ex-VAT) sales. [Under HMRC Notice 709/1, restaurant and café meals are standard-rated at 20% VAT](https://chefsums.com/guides/uk-food-cost-gp-benchmarks), so the VAT fraction must be stripped before any GP calculation.
- Apply AP-to-EP yields and a wastage percentage before costing. [Costing a dish on purchase weight versus plated weight with 8% yield loss changes the GP on a £12.50 menu dish from 73.1% to 70.8% — a difference of over two percentage points.](https://super44.ai/blog/food-gp-calculator)
- Re-price whenever a supplier invoice changes. UK ingredient prices move weekly, and a dish costed last quarter may be losing money today.

For a benchmark reference point, [UKHospitality and Christie & Co’s 2022 benchmarking report found food GP of 67% across 4,791 managed outlets](https://chefsums.com/guides/uk-food-cost-gp-benchmarks). That figure covers a period of reduced hospitality VAT and works best as a reference point for context, especially for operators paying the full 20% standard rate.

## How To Cost A Recipe In Five Steps

1. Start by listing every ingredient and the supplier SKU it comes from, so each line can be traced to a real invoice.
2. That purchase weight is not what reaches the plate, so convert to usable yield (AP to EP) and apply a wastage percentage.
3. Then apply the latest invoice price per unit, because last quarter’s price is a common source of a wrong dish cost.
4. Next, divide the dish cost by the selling price excluding VAT to get the GP margin.
5. Finally, re-check the costing whenever a supplier price changes, rather than waiting for a quarterly review.

The manual route through these five steps takes an average of 28 minutes per menu item in a spreadsheet. In Jelly’s Cookbook, chefs build a dish by clicking on ingredients already populated from scanned invoices. Jelly handles unit conversions, yields and wastage automatically, reducing the time to approximately 3 minutes per item. The dish cost and GP margin update live every time a new invoice arrives, so there is no re-keying.

## Where Spreadsheets Break For Growing Kitchens

Spreadsheets work well up to a point, then the maintenance burden outgrows the benefit. They suit a single site with a short menu and one person maintaining the data. Problems start once any of the following apply:

- Prices change weekly across dozens of SKUs and multiple suppliers, so someone has to remember to paste in the new invoice price, and in a busy kitchen that step often slips.
- Batch recipes and sub-recipes multiply the update work. One price change should ripple through every affected dish automatically, but in a spreadsheet it does not.
- There is no alert when a dish’s margin turns red. The operator finds out at month-end, from the accountant, too late to react or renegotiate.
- Multi-site drift appears as each site keeps its own file, item names diverge and comparative reporting across locations becomes unreliable.

Toast’s Voice of the UK Restaurant Industry 2025 research found nearly three in ten UK restaurant owners still primarily track inventory in spreadsheets, with only 16.5% pulling inventory data from their POS. For operators at that stage, the spreadsheet carries a real cost. Teams typically spend 10–20 hours a week on manual data entry, price checking, inventory and reconciling invoices, and the margin data is often out of date by the time anyone reads it.

[Move Your Food Costing Off Spreadsheets](https://www.getjelly.co.uk/chat?utm_term=costmaster-food-costing-uk-guide&utm_campaign=ai_growth_agent)

## Why Jelly Is The Best Food Costing Software For Growing UK Restaurants, Pubs And Hotels

Jelly focuses on operators past the single-site phase: £500k+ annual revenue, expanding to two to five sites, where the owner cannot be present at every location and needs a central source of truth. The product delivers that control without a dedicated back-office team or a long implementation.

**Automated Invoice Scanning** captures every line item, including quantity, SKU, price and tax, via email or photo. Suppliers send invoices to a dedicated address, or a chef photographs a paper invoice into Jelly. Initial value appears inside the first week, because the system starts from live invoices instead of a long data build.

**Price Alert** flags every supplier price increase or decrease, by how much and from which supplier. That alert feeds the next layer. **Flash Report** turns those invoice costs plus POS sales into a daily, weekly or monthly GP margin view, so a price change shows up as a margin movement instead of a hidden line in a spreadsheet.

**Sales Mix / Menu Engineering** connects to Square, Lightspeed, EPOS Now and Toast via real-time API, showing which dishes are most popular and which are most profitable. That insight links directly to **Live Dish Costing** in the Cookbook, which updates every dish’s cost and GP margin as new invoices arrive. A red percentage appears when a dish’s margin drops and a green one when it improves, so chefs see the impact of a supplier price change on the same day.

**Xero Integration** pushes digitised invoices with one click, with Sage integration coming soon. Accounting reconciliation that previously took hours drops to minutes. A **Flat £129/Month Per Location** price covers all features and users, and connecting a supported POS takes approximately five minutes.

Jelly users save 10–20 hours of admin per month. They add an average of 2 percentage points to gross margin and cut food costs by 3% on average in the first three months. [Amber, a Mediterranean restaurant in East London, saves £3,000–£4,000 per month using Jelly, with Chef-Owner Murat Kilic saying “Jelly keeps my business alive.”](https://www.getjelly.co.uk/success-stories/amber?utm_term=costmaster-food-costing-uk-guide&utm_campaign=ai_growth_agent)

[Talk To Jelly About Your Sites](https://www.getjelly.co.uk/chat?utm_term=costmaster-food-costing-uk-guide&utm_campaign=ai_growth_agent)

## Which Food Costing Option Fits Your Operation?

Your best tool choice depends on size, site count and how complex your costing challenge has become. The products above map neatly to four operator profiles.

- **Single-Site Independents Under £500k:** A disciplined spreadsheet or a low-cost recipe costing app can be sufficient. The priority at this stage is building a consistent costing habit.
- **Growing £500k+ Operators Expanding To Two To Five Sites:** Jelly offers invoice-driven live costing, price alerts, multi-site visibility and till integration at a flat, published price per location. This is the segment Jelly is built for.
- **Large Chains With Dedicated Back-Office Teams:** Heavier all-in-one or enterprise platforms suit these groups, where the implementation burden is justified by the depth of reporting required across many locations.
- **Specialty Bakers And Packaged-Goods Producers:** Baker and labelling-focused costing tools work best here, where nutrition, allergen output and PPDS compliance are the primary requirements.

For further reading on the UK food costing software landscape, see [Best Automated Food Costing Software For UK Hospitality](https://blog.getjelly.co.uk/best-automated-food-costing-uk/?utm_term=costmaster-food-costing-uk-guide&utm_campaign=ai_growth_agent), [Recipe Costing Software Pros And Cons: A UK Operator’s Guide](https://blog.getjelly.co.uk/recipe-costing-software-pros-cons/?utm_term=costmaster-food-costing-uk-guide&utm_campaign=ai_growth_agent), and [Free Menu Costing Software: When Spreadsheets Stop Working](https://blog.getjelly.co.uk/free-menu-costing-software/?utm_term=costmaster-food-costing-uk-guide&utm_campaign=ai_growth_agent).

## Conclusion: Costmaster Is Legal Software, Your Food Costing Decision Sits Elsewhere

CostsMaster is UK legal costs-drafting software used by law firms, costs lawyers and solicitors. PlateProfit was formerly CostMasterApp. The two products share part of a name and nothing more. Neither answers the decision a UK kitchen operator needs to make about food costing.

For a growing UK restaurant, pub or boutique hotel, the practical answer is a tool that keeps dish costs current without manual re-keying. Jelly delivers that from the first week, at a flat £129/month per location, with live GP margins and multi-site visibility.

[See How Jelly Fits Your Operation](https://www.getjelly.co.uk/chat?utm_term=costmaster-food-costing-uk-guide&utm_campaign=ai_growth_agent)

## Frequently Asked Questions

### Is Costmaster The Same As Costmasterapp Or Plateprofit?

CostsMaster and PlateProfit are different products in different industries. CostsMaster is UK legal costs-drafting software for law firms, costs lawyers and solicitors. Its products, CostsMaster Draftsman and CostsMaster Quota, prepare bills of costs, costs budgets, CCMS claims and N260 forms. PlateProfit, formerly called CostMasterApp, is a recipe costing app for hospitality operators. The two products are entirely unrelated and share only part of a name.

### What Is A Good Free App For Calculating Food Costs?

Free spreadsheet templates for Excel and Google Sheets are the most common starting point, and they work for a single site with a short, stable menu. The basic formula is straightforward: food cost percentage equals cost of ingredients divided by the net (ex-VAT) selling price, multiplied by 100. The challenge is maintenance. Every supplier price change has to be re-keyed by hand, batch recipes and sub-recipes multiply the update work, and nothing alerts you when a dish’s margin turns red. Once you have multiple suppliers, batch recipes or a second site, the manual upkeep usually costs more in staff time than a paid tool would charge per month.

### Can I Calculate Food Cost In Excel?

Excel can calculate food cost accurately when the inputs stay current. The formula is (cost of ingredients ÷ selling price) × 100, calculated on the price excluding VAT. The practical limitation is the upkeep. Every supplier price change has to be re-keyed manually, batch recipes do not update automatically and no alert appears when a dish’s margin slips between reviews. For a single site with a short menu, a well-maintained spreadsheet is a legitimate tool. For operators with multiple suppliers, batch recipes or more than one site, the maintenance burden usually outweighs the cost of a dedicated platform.

### How Often Should I Re-Cost My Menu?

Menu costing should follow supplier price changes, which in the UK can be weekly for proteins, dairy and seasonal produce. At a minimum, re-cost before each menu change and review your top-selling dishes monthly. A quarterly or annual cycle allows a dish to move from profitable to loss-making within days of a supplier price increase, and the operator only discovers this at month-end from the accountant. Automated invoice scanning, as used in Jelly, updates dish costs the moment a new invoice is processed, so the GP margin stays current without manual re-keying.

### Does Jelly Work With My Till System?

Jelly integrates natively with Square, Lightspeed, EPOS Now and Toast via real-time API, delivering item-level sales data the moment a transaction completes. Connecting a supported till takes approximately five minutes and follows the same flow across all four systems: open Jelly, click Integrations, sign in to the POS, grant permissions and select which categories to sync. The main friction point arises when the user lacks admin access to their POS account, so Jelly flags this requirement upfront. For operators on other till systems, Jelly plans to add further POS partners in the future.

### How Long Does Jelly Take To Set Up?

Jelly onboards and generates initial value in the first week. Price alerts and spending insights appear as soon as suppliers send invoices to a dedicated email address, or within 24 hours of photographing invoices into Jelly. Connecting a supported POS takes approximately five minutes. Heavier all-in-one platforms often require four to eight weeks of consistent effort to build the ingredient library, map vendor items and cost the full menu, usually handled by a chef or general manager who already has a full workload. Jelly avoids that long setup by starting from live invoices and simple workflows.

## What to Read Next

- [Free Menu Costing Software: When Spreadsheets Stop Working](https://blog.getjelly.co.uk/free-menu-costing-software/)
- [Best Food Costing Software with Inventory Tracking UK 2026](https://blog.getjelly.co.uk/uk-food-costing-inventory-software/)
- [Alternatives to Spreadsheet Food Costing for UK Restaurants](https://blog.getjelly.co.uk/alternatives-to-spreadsheet-food-costing/)
- [Best Food Cost Tracking Software for Restaurants: UK 2026](https://blog.getjelly.co.uk/food-cost-tracking-restaurants-uk/)
- [Best Data-Driven Food Costing Software for UK Restaurants](https://blog.getjelly.co.uk/best-food-costing-software-uk/)

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---

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## Citations

- [The Best Way To Control Multi-Site Food And Beverage Costs](https://blog.getjelly.co.uk/best-multi-site-fb-cost-control/)
- [Recipe Costing & Inventory Integration: How It Works](https://blog.getjelly.co.uk/recipe-costing-inventory-integration/)
- [How To Calculate Restaurant Food Cost in Epos Now](https://blog.getjelly.co.uk/restaurant-food-cost-epos-now/)
- [Food Cost Percentage Explained Simply: A UK Guide](https://blog.getjelly.co.uk/food-cost-percentage-explained-simply/)
- [How To Calculate Food Margins: A Step-By-Step UK Guide](https://blog.getjelly.co.uk/how-to-calculate-food-margins/)

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