Labelling across multiple prep stations in one kitchen
Most kitchens don’t have one simple prep station, prep is done across multiple stations, sometimes on the go, and often in a rush.
This is about labelling inside a single site rather than across an estate, because the two get confused and they aren't the same question.
Why stations break labelling systems
Prep doesn't happen in one place or at one time. Put one fixed labelling station in a busy kitchen prepping throughout service and in multiple areas, and you've created a queue. For every label, a team member has to leave their section, walk to the machine and walk back. Even on a calm Tuesday morning that's irritating, but during a busy prep run? It's the reason people stop bothering, and a system used for half your prep is about as useful as no system at all. That's the practical case for handheld over a fixed printer station.
One device or several?
One device usually works when prep is staggered: the device moves with whoever's working. Small and mid-size kitchens often run happily on one.
A second device earns its place when two sections prep simultaneously, when your walk-in or store is far enough from the pass that fetching the device is a job in itself, or when multiple people are relabelling and prepping at the same time.
Three or more tends to suit high-volume operations; hotels with banqueting and restaurant kitchens, production kitchens, sites with a separate PPDS packing area.
Labl.it is priced per device at £34 a month, or £28 on the annual plan excluding VAT, so a second device is a second subscription rather than a tier upgrade.
Keeping stations consistent
The risk with several sections is that each develops its own habits. With Labl.it, products, shelf-life rules and allergens live in one back office rather than on individual devices, meaning that every section prints from the same record. A shelf life set once in the back office applies no matter who prints it or which device it’s printed from.
Permissions let you control who can alter that record. Depending on how you set them, a chef can add products to their own device for something their section needs, without that change reaching the back office or anyone else's device. The central standard stays intact and the section still gets to make the device work better for them.
Practical points for multi-station kitchens
Charge it somewhere sensible - A dedicated spot near the pass, plugged in, that everyone knows about. Devices can easily go missing when there's no home for them.
Use bulk printing for prep runs - Bulk printing means you can print ten labels in the time it takes to handwrite two or three, which adds up to significant time savings.
Scan to reprint rather than rewriting - Every label carries a barcode, and barcode scanning is built into the device. When a label gets damaged in the walk-in, scan to reprint instantly rather than recreating it from memory.
Let the device work out the dates - Shelf life changes depending on whether something is vac packed, clingfilmed or frozen. Having the device calculate dates removes the most common source of inconsistency between sections.
Check the print log - It records every label and who printed it, which tells you quickly whether one section has quietly stopped using the system.
When a fixed station still makes sense
If your kitchen only ever labels at one point, like a dedicated packing bench producing retail units, for instance, a benchtop printer is reasonable, and could be the right choice for you. A lot of fixed printers have a higher upfront cost associated, so keep that in mind when looking for a solution.
The problem is assuming your kitchen is centralised when it isn't. Most busy shifts will lead to people prepping all over the place, and that’s when a handheld device comes in really handy.
Frequently asked questions
How many labelling devices does one kitchen need?
One is usually enough when sections prep at different times. A second helps when two sections work simultaneously or for smaller kitchens and teams.
Can multiple prep stations share one device?
Yes. A handheld device moves with whoever is prepping, which is the main advantage over a fixed printer station.
How do you keep labels consistent between sections?
Hold products, shelf lives and allergens centrally rather than on individual devices, so every section prints from the same record regardless of who is working.
Can different sections have different products?
Yes. Depending on your permission settings, a chef can add products to their own device without altering the central record or affecting other devices.
Does a second device cost the same as the first?
Yes. Labl.it is priced per device: £34 monthly or £28 on the annual plan, excluding VAT.
How do I know if a section has stopped using it?
The print log records every label and who printed it, so a section that's gone quiet shows up quickly.
Walk your kitchen and count
Before deciding anything, walk your kitchen during a normal prep morning and count the places labels get written. If the answer is more than one, a fixed printer will cost you extra time every day.
Try Labl.it free for 14 days and run it across your sections for a normal week. If it isn't quite right, return it in the prepaid box at no cost.
