Key takeaways UK food and beverage operators face sustained cost pressure from higher ingredient, energy, and labour costs, with average gross profit margins falling in
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Boost your restaurant’s GP to 65–75% with Jelly’s 7-step playbook. Automate costing, cut waste & lift margins in 90 days. Start free today.
Stop wasting hours on stocktakes. Jelly automates UK restaurant inventory with live POS sync, smart scanning & waste tracking. Cut food costs today.
Master the restaurant COGS formula and track food costs every week. Jelly automates inventory to cut waste and lift your gross margins in weeks.
Compare top automated invoice reconciliation tools for UK restaurants in 2026. Jelly helps catch overcharges and save time. Get started today.
Key Takeaways Manual stock control in hotels increases food waste, labour time, and stock variance, which erodes gross profit and hides financial risks. Automated stock
Key Takeaways Gross profit margin has become the key survival metric for UK hospitality, as costs rise faster than revenue in many segments. Hidden costs
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See how your GP stacks up. Jelly breaks down UK restaurant gross profit benchmarks by concept, size & sales mix — with tips to reach the top quartile.
