Articles

Prep happens across multiple stations, sometimes on the go, often in a rush. One fixed labelling point in that kitchen creates a queue, which is why Labl.it is so handy.

Most labelling quotes give you a headline price and leave the rest for you to find out later. This is the whole monthly cost, including the bits that aren't included.

Handwriting is fine for a lot of single restaurants. What tips the decision, why PPDS usually does it, and what setup actually involves on your own.

Three decisions to make before you pick a system, why your worst kitchen makes the best pilot site, and what actually slows a multi-site rollout down.

Allergens are one of the most important things to get right in a commercial kitchen. A deep dive into the main 14, as well as the ones that tend to get missed.

The moment you open a pack of food, the date is your responsibility. What UK law requires on date marking, and where kitchens come unstuck.

"Cloud" is used a lot in hospitality tech marketing- what it means, what changes in your kitchen, the four questions to ask, and the risk nobody mentions.

When a site stops following a group process, there's almost always a reason. Why estates fragment, why it isn't a discipline problem, and what actually holds a group together.

There is no professional standard for food safety labelling software. There's an unannounced visit from an environmental health officer, and that's the only benchmark that counts.

What changes when you're feeding the same vulnerable people every day, and why clarity and consistency matter more than they do in a restaurant.

Eight things to test before choosing a PPDS labelling system, from allergen emphasis to what happens when the device breaks.

Buying looks cheaper on paper. Compare what each model actually costs over five years, including repairs, replacements and the days you can't label.