Why allergen information goes out of sync across your kitchen systems
Most allergen incidents aren't caused by a business that doesn't know its allergens. They're caused by a business where the right information exists somewhere, but not everywhere. The supplier spec says one thing, the menu system says another, and the label on the actual tub says something else again. The more systems you run, the more places that information has to be kept in step, and the more chances there are for something to go wrong.
If you're looking for allergen labelling that connects to the systems you already use, this is the problem you're really trying to solve. So it's worth understanding where allergen information actually strays, and what "integration" needs to mean in practice to stop it.
Where allergen information lives in a typical operation
For most hospitality operators, allergen information is held in several places.
A mid-sized hospitality business will typically have supplier specifications, a recipe or menu management system holding dish-level allergen data, a printed and laminated allergen matrix, a compliance platform holding procedures and records, and finally the physical labels on containers.
Every one of those is a copy, and every copy needs updating every time something changes. That's not a criticism of how kitchens are run, it's the natural result of adding useful tools one at a time over several years. But it does mean allergen accuracy depends on a chain of updates completed, in order, often during service.
The five most crucial moments
Supplier substitutions - this is a big one. A wholesaler is out of stock, sends an alternative, and a proper note isn't made when the delivery gets accepted. Simply switching mayonnaise brands can introduce egg, mustard or sulphites that weren't there before. The dish hasn't changed, so the recipe system hasn't updated, so the allergen matrix is the same, except now it's dangerously wrong.
Recipe tweaks that aren't properly logged - a chef adjusts a dish very slightly, improves it, and it becomes the new normal without anyone updating the records. The version documented and the version actually being cooked start to diverge.
Specials and off-menu items - anything that doesn't go through the normal menu development process usually skips the normal allergen process as well.
Decanting and prep - once a product comes out of its original packaging, its allergen information stays behind on the packet going into the bin unless someone deliberately carries it across. Using Labl.it eliminates that problem, but unlabelled food is lost allergen information.
Staff turnover - the chef who had their own way of tracking allergens has left, and taken their knowledge with them.
The label is the last link in the chain
Here's the part that matters for anyone trying to decide on labelling software.
Every system upstream of labelling exists to inform decisions. The label is different, it's the only point where allergen information is physically attached to the food itself.
It doesn't matter if your recipe system is perfect when your label is wrong, because the label is what the chef reaching into the fridge at 7pm on a Saturday is going to check. If your label has no allergen information, the chef is going to assume there are no allergens. One EHO described an inspection where exactly this issue arose, the chef's answer to whether something was dairy-free was "probably". Someone else had made it, and the label didn't specify.
That's exactly why labelling shouldn't be treated as the last box to tick on a list of compliance tasks. It's the point where every other system in use across the kitchen either pays off or doesn't.
Where Labl.it fits
Labl.it takes the approach of putting other systems the kitchen uses onto the Labl.it device. Rather than adding another screen to the pass, partner apps run directly on the Labl.it device, so labelling and other compliance can happen in the same place.
Apps currently available on the device include Shield Safety's RiskProof, Food Alert's Alert65, Trail, Telsen, Paddl, Leafe, The Burnt Chef Project and Comax, covering HACCP, digital checklists, allergen controls, kitchen management, hospitality training, staff mental health and ordering.
The list isn't fixed, enterprise customer considering Labl.it are invited to tell us which systems they'd want available on the device. Where there's a genuine operational case, we approach that provider directly and work to build the relationship and get them integrated. Labl.it can't guarantee that every request will be met, but we do everything in our power to get the right integrations for your team. That means that if the platform your business runs on isn't part of Labl.it's partner directory yet, that's a conversation we can have, rather than a dead end.
Frequently asked questions
Can Labl.it work alongside my compliance platform?
Yes, partner apps including RiskProof, Alert65, and Trail run on the Labl.it device, so teams only have to use one device in the kitchen.
What if we use a system that isn't on the partner list?
Tell us! We'll happily approach the provider and work towards getting them integrated, especially if you have a contact you can put us in touch with.
Does Labl.it work without an internet connection?
After initial setup using Wi-Fi, Labl.it can print labels without an internet connection. Our partner apps do require an internet connection to run smoothly though.
See how it works in your own kitchen
Assessing whether something fits your existing setup is difficult to do without actually trying it yourself. With Labl.it, you can sign up to a free 14 day trial to do just that. If it doesn't fit in your kitchen, return it for free and pay nothing.
