# Restaurant Food Costing Excel Workbook for UK Margins

> Build a UK restaurant food costing spreadsheet step by step. Master yield, VAT, menu pricing & P&L — then see how Jelly automates it all.

**Published:** 2026-09-24 | **Updated:** 2026-10-03 | **Author:** AI SEO Agent
**URL:** https://blog.getjelly.co.uk/menu-costing-excel-template-uk/
**Type:** post

**Categories:** Uncategorized

![Restaurant Food Costing Excel Workbook for UK Margins](https://blog.getjelly.co.uk/wp-content/uploads/2026/09/1790161031454-e9760de49bd8-1024x572.webp)

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## Content

*Written by: JJ Tan, Founder, Jelly*

## Key Takeaways

- A six-tab Excel workbook converts supplier pack prices into yield-adjusted usable costs, applies UK VAT to derive net selling prices, and reconciles dish-level margins to a P&L.
- Yield adjustment is essential. Ignoring it understates true plate cost, with examples showing an 11% understatement on tomatoes and similar losses on proteins.
- A single editable VAT input cell keeps net selling prices accurate when dishes move between eat-in and takeaway treatment.
- Menu engineering classifies dishes by contribution margin and sales volume into Stars, Plowhorses, Puzzles and Dogs, which guides promotion, price testing or removal decisions.
- Jelly automates invoice scanning, live dish costing and Price Alert so margins stay current without manual spreadsheet maintenance.

[See How Jelly Keeps Your Margins Current](https://www.getjelly.co.uk/chat?utm_source=ai-growth-agent&utm_term=menu-costing-excel-template-uk)

## Why This Workbook Matters For UK Restaurant Margins

UK hospitality procurement now runs on volatility rather than simple inflation. Protein, produce and beverages all move in different directions, which makes consistent margins harder to maintain. [UK beef production was forecast by AHDB at 883,000 tonnes for 2026, a 1.3% fall year on year against 2025, although this forecast was later revised up to 898,000 tonnes, a 0.4% year-on-year increase](https://ahdb.org.uk/news/uk-production-resilient-despite-lower-slaughter-beef-market-update), and [adopting European Chicken Commitment welfare requirements raises EU chicken production costs by about 21.9% per bird (from €2.74 to €3.34) and 37.5% per kg of meat, according to a 2024 EU cost study](https://vakbladvoedingsindustrie.nl/storage/app/media/Rapporten/rapporten%202024/VOE-2024-MEI-AVEC.pdf). [US average ground beef prices rose about 64% between the 2021 annual average of roughly $4.48/lb and mid-2026, reaching $7.14/lb in June 2026, according to Bureau of Labor Statistics average price data](https://keepingupwithinflation.com/tracker/ground-beef/). A static costing spreadsheet becomes a liability in that context, because it silently understates true plate cost the moment a supplier invoice lands at a new rate.

This guide walks through a complete build. By the end, you will have a six-tab workbook that reconciles to a P&L. The six tabs are:

1. Master Ingredients
2. Recipe Cost Card
3. VAT & Net Selling Price
4. Menu Engineering
5. Pricing
6. Labour, Overheads & P&L Reconciliation

Three core formulas underpin every tab and can be lifted verbatim:

- Net Selling Price = Selling Price inc VAT / (1 + VAT%)
- Portion Cost = (Purchase Price / Package Quantity) × Amount Used
- Food Cost % = Total Plate Cost / Net Selling Price

[See The Six-Tab Workbook In Action](https://www.getjelly.co.uk/chat?utm_source=ai-growth-agent&utm_term=menu-costing-excel-template-uk)

## Step-By-Step: How To Do Food Costing In Excel

1. Build a Master Ingredients tab with pack size, pack cost and yield %.
2. Calculate usable cost per gram for every ingredient.
3. Build a Recipe Cost Card that pulls from Master Ingredients.
4. Sum portion costs plus wastage to get Total Plate Cost.
5. Create a single VAT input cell and calculate Net Selling Price.
6. Run Menu Engineering on popularity × contribution margin.
7. Reconcile the workbook output to a P&L after labour and overheads.

## Tab 1: Master Ingredients – Yield-Adjusted Usable Cost

This tab is the differentiator that competing templates skip. Build columns for Supplier, Pack Size (in grams or ml), Pack Cost (£), Yield %, and Usable Cost per Gram/ml. The formula for that final column is:

**Usable Cost per Gram = (Pack Cost / Pack Size in grams) / Yield %**

Worked UK example: 2 kg of tomatoes at £5.00. Using a 90% yield, the naive cost is £2.50/kg. The yield-adjusted usable cost is (£5.00 / 2,000g) / 0.90 = £0.00278 per gram, or £2.78 per usable kg, which represents an 11% understatement if yield is ignored. This is where real margin hides: a £/kg supplier price only becomes a true usable cost per edible gram once yield is applied.

[Yield varies materially by ingredient and preparation method](https://practicaltools.co/tools/yield-and-waste-calculator). [Peeled and trimmed potatoes typically yield around 80–81% of their as-purchased weight according to most references](https://www.usfoods.com/content/dam/usf/pdf/general/MPP%20Online%20-%20Common%20Product%20Yields%20and%20Conversions.pdf). The US Foods yield tables list hand-skinned raw potatoes at only 63%. Yields also vary by potato type: new potatoes 81%, old potatoes 73%. [Whole chicken yields vary by bird type: slow-growing chickens yield 67–69%, while commercial broilers yield 70–72%, and commercial birds can reach 75%](https://extension.umaine.edu/publications/2223e/). Beef sirloin yields range from 75–85% depending on fat cover. Yield also varies by supplier, by season and by butchery skill. [Yield loss tables should be reviewed with each season change and updated immediately when a new supplier is introduced](https://miselup.pro/en/blog/food-waste-yield-table). Treat yield as a tested, regularly updated input rather than a constant typed once and forgotten.

This Master Ingredients tab forms the foundation of the entire menu costing Excel template for UK restaurant profitability. Every downstream tab pulls from it, so accuracy here determines accuracy everywhere.

## Tab 2: Recipe Cost Card – Portion Cost And Total Plate Cost

The Recipe Cost Card turns ingredient-level data into dish-level costs. Build a Recipe Cost Card that references the Master Ingredients tab using named ranges or VLOOKUP/XLOOKUP. For each ingredient in a dish, apply:

**Portion Cost = (Purchase Price / Package Quantity) × Amount Used**

Worked UK example: 5 kg beef mince at £42.50 gives a pack cost per gram of £0.0085. A 180 g portion costs £1.53 before yield adjustment. With an [85% yield applied](https://practicaltools.co/tools/yield-and-waste-calculator), the true usable cost rises to £1.80 per portion.

Total Plate Cost is the sum of all portion costs plus a wastage allowance. A 3% to 5% resolution allowance is typically added for small, dispersed undefined scope items such as floor drains or eyewash station piping, distinct from the separate 2% to 6% waste or over-purchase allowance.

Chained preparations such as sauces, stocks and doughs need their own cost card that feeds into the dish cost card. This structure is the first place a spreadsheet becomes fragile, because cross-tab references break when someone inserts or moves a row. [In Excel, chained preparations are solved with cross-tab references that break as soon as somebody inserts or moves a row, which makes them fragile at multi-recipe scale.](https://prezo.es/en/post/escandallos-excel-o-software)

End this tab with a clearly labelled cell: **=SUM(portion cost range) + wastage allowance = Total Plate Cost**. That single output feeds every subsequent tab.

## Tab 3: How To Account For VAT In A Restaurant Costing Spreadsheet

VAT belongs in the workbook as a core input. Create one editable cell at the top of this tab, label it **VAT Rate Input**, and reference it in every formula below. Avoid hard-coding 20% into individual cells.

The rate depends on how and where the food is served. [Under HMRC VAT Notice 709/1, food and drink supplied for consumption on the premises where it is supplied is standard-rated at 20%, regardless of whether it is hot or cold.](https://www.gov.uk/hmrc-internal-manuals/vat-retail-schemes/vrs13030) The only exception was the temporary reduced VAT rate period from 15 July 2020 to 12 January 2021, when on-premises supplies other than alcohol were charged at 5%. Hot takeaway food and hot takeaway drinks are standard-rated at 20%, although a temporary reduced rate of 5% (15 July 2020 to 30 September 2021) and 12.5% (1 October 2021 to 31 March 2022) applied to these supplies before the normal 20% rate resumed on 1 April 2022. [Most cold takeaway food and drink is zero-rated, but items that are always standard-rated, such as crisps and savoury snacks, confectionery, ice cream, soft drinks, bottled water, sports drinks, alcoholic drinks and other beverages, are excluded, and cold takeaway food is standard-rated if it is to be eaten in a designated area on the premises.](https://www.gov.uk/guidance/vat-rates-on-different-goods-and-services) [Under HMRC guidance, a sausage roll that is genuinely sold hot, such as kept hot, heated to order or marketed as hot, at a £2 VAT-exclusive menu price must have 20% standard-rate VAT added, making the total charge £2.40. A sausage roll merely cooling naturally on a shelf may instead remain zero-rated.](https://www.routineaccounts.co.uk/blog/vat-on-takeaway-food-uk)

The formula for this tab is:

**Net Selling Price = Selling Price inc VAT / (1 + VAT%)**

To remove VAT from a VAT-inclusive total at the 20% standard rate, divide the gross amount by 1.20, not subtract 20%. [At 20%, the VAT element is one sixth of the gross price, so multiplying any VAT-inclusive price by 1/6 gives the VAT element directly.](https://calcdragon.com/learn/vat-calculator-explained)

This single VAT input cell drives every downstream calculation in the menu costing Excel template for UK restaurant profitability. If the rate changes, or if a dish moves between eat-in and takeaway treatment, one cell edit updates the entire workbook.

## Tab 4: Menu Engineering – Popularity And Contribution

Menu engineering classifies every dish by contribution margin and sales volume, rather than food cost percentage alone. [A dish with a higher food cost can still be a Star if it sells well and its contribution margin, defined as selling price minus food cost, is above the average for its menu category.](https://www.netsuite.co.uk/portal/uk/resource/articles/business-strategy/menu-engineering.shtml)

Build four columns: Dish Name, Units Sold (from POS data), Contribution Margin (£) per dish, and Quadrant. The quadrant a dish falls into tells you whether to protect it, reprice it, reposition it or cut it, which is the whole point of running the analysis:

- **Stars:** High contribution margin, high sales volume. Protect and promote.
- **Plowhorses:** Low contribution margin, high sales volume. For Plowhorses, test for price sensitivity and pass through only minimal price increases, commonly cited as roughly 5–10% or small increments such as €0.50–€1.00, or attack cost through portion reduction, recipe re-costing and supplier renegotiation.
- **Puzzles:** High contribution margin, low sales volume. Reposition on the menu to drive volume.
- **Dogs:** Low contribution margin, low sales volume. Remove or redesign.

[A typical target food cost percentage is 28–35% of food sales for most restaurants, though the target varies substantially by concept. Pizzerias can run profitably at 18–25%, while steakhouses sustain 35–45%.](https://www.directorders.com/blog/restaurant-food-cost-percentage) Use these as benchmarks rather than absolutes. A dish sitting above 35% food cost can still be a Star if its absolute contribution margin is strong.

## Tab 5: How To Calculate Menu Price Based On Food Cost In The UK

Pricing starts from a target food cost percentage and works backwards to a VAT-inclusive menu price. Set a target food cost % input cell, then apply:

**Required Net Selling Price = Total Plate Cost / Target Food Cost %**

**VAT-Inclusive Menu Price = Net Selling Price × (1 + VAT%)**

Worked example: a £3.60 plate cost at a 30% target gives £12.00 net and £14.40 on the menu at 20% VAT.

The gross-profit versus mark-up distinction matters here. [In foodservice, a 30% food cost target equates to a 70% gross margin on food, which corresponds to a 233% markup on ingredients.](https://beancount.io/bg/blog/2026/05/19/markup-vs-margin-retailers-contractors-restaurants-target-gross-margin-pricing-conversion-formulas-stop-underpricing-jobs-guide) [Pricing to a target margin using the mark-up formula underprices the menu. A business targeting a 40% margin but applying a 40% mark-up on cost will achieve only a 28.6% margin.](https://thevatcalculator.io/calculators/vat-inclusive-pricing-calculator)

[UK traders must display VAT-inclusive prices to consumers under the Price Marking Order 2004, and HMRC guidance confirms that adverts aimed at the general public show a price including VAT. While the Order does not itself require advertisements to show a selling price, any price indication seen by consumers must include VAT, and VAT-exclusive prices are only acceptable where the audience consists entirely of businesses or others who pay no VAT or can recover it.](https://assets.publishing.service.gov.uk/media/68d15ed9c908572e81248b29/the-price-marking-order-2004-government-guidance.pdf)

## Tab 6: Labour, Overheads And P&L Reconciliation

This tab connects dish-level costing to business-level profitability. Food cost % alone does not reveal whether the menu is actually profitable. A dish can hit a 30% food cost and still lose money once labour and overheads are allocated.

Drop the workbook output into a simple restaurant P&L format. This step turns dish-level costs into a business-level answer, which shows whether the menu makes money after labour and overheads:

1. Net Sales (sum of Net Selling Prices × covers)
2. Cost of Goods Sold (Total Plate Costs × covers)
3. Gross Profit (Net Sales − COGS)
4. Labour (kitchen and front-of-house wages)
5. Occupancy (rent, rates, utilities)
6. Other Operating Costs (marketing, insurance, software, card fees)
7. Operating Profit (Gross Profit − Labour − Occupancy − Other)

This reconciliation reveals operating margin, which determines whether the business is viable and not just whether individual dishes are priced correctly.

The same Master Ingredients and Recipe Cost Card structure extends to wet sales. Cocktail cost spreadsheets and beer cost spreadsheets follow identical logic. Yield applies to draught lines, where line waste and spillage matter, and wastage is tracked per batch. [A draught beer line running at 92% yield has a meaningfully different true cost per pint than the keg price implies, because the true cost per litre is calculated by dividing the keg price per litre by the yield, so a keg priced at €1.50 per litre actually costs about €1.63 per litre once foam loss is accounted for.](https://kitchennmbrs.app/en/knowledge-base/wine-list-beverage-packages/how-do-i-calculate-the-cost-price-of-draft-beer-including-foam-loss)

## Where Spreadsheets Break And How Jelly Fixes It

The menu costing Excel template for UK restaurant profitability is a strong starting point for a single site with a short, stable menu. It stops working at four specific points: multi-site scale, live supplier price changes, spreadsheet drift, and the time cost of manual maintenance.

The first two failure points cause the most damage because they are invisible. [An out-of-date spreadsheet looks exactly like an up-to-date one, so it fails silently rather than loudly.](https://prezo.es/en/post/escandallos-excel-o-software) Seventy percent of recipes carry an out-of-date cost after a supplier price change. [A single ingredient can appear in at least 10 recipes, and the most common ingredients, such as salt, appear in tens of thousands of recipes, so when its price moves, every affected recipe must be revisited, and most are not, which means every margin figure viewed afterwards is quietly wrong.](https://business.columbia.edu/sites/default/files-efs/citation_file_upload/WP_Recipe_Paper_01_24.pdf) On average it takes 28 minutes of work in a spreadsheet to cost a single menu item.

Jelly addresses each of those failure points directly. It scans every line item of an invoice, so ingredient prices update without anyone re-keying a cell. When a price moves, Price Alert flags it and gives chefs the evidence to negotiate better rates or claim credit notes. Because dish costs are live, the gross profit margin for every dish updates in real time, and a red percentage appears the moment a dish drops its margin.

Jelly charges a flat rate of £129/month per location with no variable charge per user or feature. Onboarding generates initial value in the first week. Customers save 10–20 hours of admin per month and add an average of 2 percentage points to gross margins. Jelly integrates natively with POS systems including Square, EPOS Now, Lightspeed and Toast, which are complementary tools that Jelly works alongside, and with Xero for accounting, with Sage integration coming soon.

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.”

[Talk Through Your Menu With Jelly](https://www.getjelly.co.uk/chat?utm_source=ai-growth-agent&utm_term=menu-costing-excel-template-uk)

## Common Challenges And Pitfalls

Several operational problems undermine even a well-built workbook:

- **Inconsistent data capture:** Yield percentages typed once and never retested produce compounding inaccuracy as suppliers, seasons and kitchen teams change.
- **Delayed reporting:** [In a manual ecommerce COGS reporting process, a cost event on Monday is not reflected in the consolidated COGS figure until Friday, reflecting a reporting latency of 5–7 days and producing a P&L that is already a week stale.](https://www.scaledbydesign.com/blog/cogs-reporting-shouldnt-take-5-days)
- **Overreliance on spreadsheets at scale:** A decentralised spreadsheet at one location is manageable, but across multiple locations it becomes a liability. Excel offers no real-time consolidated view of inventory, no automatic tracking of transfers between locations, and no consistent data for comparing food cost across sites, since each location ends up with its own formulas and version of the truth.
- **Poor adoption:** A workbook nobody trusts stops driving behaviour. When version conflicts arise and managers maintain separate files, there is no single source of truth.
- **Fragmented systems:** When inventory tools and accounting systems do not communicate, reconciling what was used with what was spent requires manual work that rarely happens on time.
- **Lack of accountability:** [A spreadsheet is a copy, not a shared source of truth. Each site can hold a different current version, and in contexts such as risk registers the numbers can lag reality by weeks because no one has time to update them.](https://www.vanta.com/resources/why-spreadsheets-fail-for-risk-management)

## Frequently Asked Questions

The questions below cover the points readers most often raise after building the workbook, from free templates to the spreadsheet-versus-software decision.

### Is There A Free Excel Template For Calculating Restaurant Food Costs?

Yes. Several free templates exist, and the six-tab structure in this guide can be built from a blank workbook in under an hour. Free templates typically skip yield adjustment and VAT handling, which are the two inputs that most affect accuracy. Templates that ignore yield suffer from the understatement described in Tab 1 on every protein and produce item. Templates that hard-code VAT at 20% produce incorrect net selling prices the moment a dish moves between eat-in and takeaway treatment, or if HMRC adjusts rates. The workbook described in this guide addresses both gaps explicitly.

### How To Calculate Menu Price Based On Food Cost?

Divide the total plate cost by your target food cost percentage to get the required net selling price, then multiply by (1 + VAT%) to get the VAT-inclusive menu price. Using the £3.60 example above at a 30% target and 20% VAT gives £12.00 net and £14.40 on the menu. The critical distinction is between margin and mark-up. A 30% food cost target is a 70% gross margin but a 233% mark-up. Using the mark-up formula to price to a margin target underprices the menu. Use the margin formula instead, which is Net Selling Price = Plate Cost / (1 − Target Margin %), and then add VAT back.

### How To Do Food Costing In Excel?

The seven-step process is set out in full under the How To Do Food Costing In Excel heading above. In short, build Master Ingredients with yield-adjusted usable costs, pull those into a Recipe Cost Card, apply a single VAT input cell, run menu engineering, then reconcile to a P&L. The P&L reconciliation remains the step most templates omit, even though it reveals whether the menu is actually profitable.

### How To Account For VAT In A Restaurant Costing Spreadsheet?

Create one editable VAT input cell rather than hard-coding 20% into individual formulas, and calculate net selling price as the gross VAT-inclusive price divided by (1 + VAT%). At the standard 20% rate, the VAT element is one sixth of the gross price. On-premises food and drink is standard-rated at 20% regardless of temperature. Hot takeaway food and hot drinks are also standard-rated. Most cold takeaway food is zero-rated, with exceptions for crisps, confectionery, soft drinks and bottled water, which are always standard-rated. As noted in Tab 3, a single editable VAT input cell means one change updates every downstream calculation in the workbook.

### Menu Costing Spreadsheet Vs Software – Which Is Right?

A spreadsheet is the right answer for a single site with a short, stable menu and a handful of suppliers on fixed terms. The six-tab workbook in this guide will serve that operation well and can be completed in one sitting. Once a kitchen is running multiple sites, buying on prices that move weekly, or maintaining a large menu with chained preparations, the manual update work exceeds what anyone can sustain and the numbers go stale silently. At that point, Jelly is the better fit. It scans invoices automatically, flags every price change via Price Alert, and keeps dish margins current without anyone re-keying a cell, delivering the time savings and margin gains noted above.

## Conclusion: Build The Workbook, Then Decide When To Move To Jelly

The menu costing Excel template for UK restaurant profitability is worth building. The three things that make it hold up in the real world are VAT, yield and P&L reconciliation treated as first-class inputs rather than footnotes. Get those three right and the workbook will give a single site genuine financial visibility.

Excel is a strong starting point and this six-tab workbook will serve a single site well. Once a kitchen is running multiple sites and buying on prices that move weekly, the spreadsheet stops acting as a control and becomes a liability. Jelly then becomes the better solution, because it automates invoice scanning, live dish costing and Price Alert so margins stay protected in real time rather than being discovered weeks later on a P&L.

[See How Jelly Automates Your Costing](https://www.getjelly.co.uk/chat?utm_source=ai-growth-agent&utm_term=menu-costing-excel-template-uk)

## Read Next

- [Restaurant Food Cost Calculator UK: 2026 Guide](https://blog.getjelly.co.uk/food-cost-calculator?utm_source=ai-growth-agent&utm_term=menu-costing-excel-template-uk)
- [Best Food Costing Software with Inventory Tracking UK 2026](https://blog.getjelly.co.uk/uk-food-costing-inventory-software?utm_source=ai-growth-agent&utm_term=menu-costing-excel-template-uk)
- [Free Menu Costing Software: When Spreadsheets Stop Working](https://blog.getjelly.co.uk/free-menu-costing-software?utm_source=ai-growth-agent&utm_term=menu-costing-excel-template-uk)
- [Recipe Costing Spreadsheet: Why Spreadsheets Break at Scale](https://blog.getjelly.co.uk/recipe-costing-spreadsheet-hospitality-uk?utm_source=ai-growth-agent&utm_term=menu-costing-excel-template-uk)
- [Automated Food Cost Percentage Calculator for UK Restaurants](https://blog.getjelly.co.uk/food-cost-percentage-calculator?utm_source=ai-growth-agent&utm_term=menu-costing-excel-template-uk)

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    - **Url:** https://www.getjelly.co.uk/pricing
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    - **AudienceType:** Restaurants, Chefs, Food Business Owners, Operations Directors
    - **TypicalSizeRange:** Small and Independent Businesses to Multi-location Restaurants
    - **AdditionalProperty:** industry, Hospitality & Food and Beverage
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  - **Headline:** Restaurant Food Costing Excel Workbook for UK Margins
  - **Description:** Build a UK restaurant food costing spreadsheet step by step. Master yield, VAT, menu pricing & P&L — then see how Jelly automates it all.
  - **DateModified:** 2026-09-23T10:56:37.911Z
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    - **Name:** JJ Tan
    - **JobTitle:** Founder
    - **Description:** JJ Tan is the Founder at Jelly. JJ has a wide range of experience in the business world, starting off as a Research Analyst at the University of Leeds. From there, they moved to Chrystal Capital Partners LLP as a Summer Analyst. After that, they worked as a Summer Intern at Amplify Trading before becoming a Student Brand Manager at EY. JJ then became Welfare Officer at the Royal College of Science Union. Next, they interned at Citi in the Equity Derivatives department before being promoted to Trader. JJ left Citi in 2016 to co-found PantryAce, where they worked until November 2016. In July 2017, they co-founded IINU and worked there until November 2018. JJ then went on to start Jelly in 2019.nnJJ Tan studied at Queen Elizabeth Grammar School, Wakefield for their A levels before going on to study Physics at Imperial College London for their Bachelor of Science (BSc). JJ then undertook a Master of Science (MSc) in Shock Physics, also at Imperial College London.
    - **Image:** https://cdn.aigrowthmarketer.co/1775002636930-445103f38c7b.jpg
    - **Email:** mailto:letscook@getjelly.co.uk
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---

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- **OpenAI Plugin Manifest:** [https://blog.getjelly.co.uk/.well-known/ai-plugin.json](https://blog.getjelly.co.uk/.well-known/ai-plugin.json)
- **A2A Agent Card:** [https://blog.getjelly.co.uk/.well-known/agent-card.json](https://blog.getjelly.co.uk/.well-known/agent-card.json)
- **MCP Server (Streamable HTTP):** [https://blog.getjelly.co.uk/.well-known/mcp](https://blog.getjelly.co.uk/.well-known/mcp)

## Citations

- [Restaurant Stock Control Complaints: A UK Playbook](https://blog.getjelly.co.uk/handle-restaurant-stock-control-complaints/)
- [Simple Kitchen Management System For Restaurants](https://blog.getjelly.co.uk/best-simple-kitchen-management-system/)
- [Recipe Management Software POS Integration: UK Buyer’s Guide](https://blog.getjelly.co.uk/best-recipe-software-pos-integration/)
- [Inventory Tracking System Supplier Integration: UK Guide](https://blog.getjelly.co.uk/inventory-supplier-integration-guide/)
- [Invoice Processing Workflow Software: A UK Hospitality Guide](https://blog.getjelly.co.uk/best-invoice-processing-workflow-software/)

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