Labl.it has been named Best Commercial Kitchen Food Label Printer Solutions 2026 by the SME News Business Elite Awards.

Labl.it turns five today. We can’t quite believe it, what started as a post-it note on a kitchen table during lockdown, has turned into a company serving over 4000+ kitchens across the UK.

Sustainability in hospitality usually gets discussed in terms of sourcing, packaging and energy bills. While these are all important, the biggest lever in most kitchens is a lot less glamorous… it’s waste. So how can labelling fix that?

Poor labelling might not directly show up in your P&L, but it almost definitely contributes to it. It’s the root issue behind binned stock, lost hours, unnecessary extra admin, not to mention awkward questions on inspection day and risk to customer safety.

Good food storage and handling practices are essential for protecting customers, maintaining food quality, and meeting legal requirements.

Date marking is essential for managing food safety and quality. It helps staff track when food needs to be used or thrown away and ensures good stock rotation.

We're thrilled to share that Labl.it has been named a finalist in three categories at the South Coast Tech and Innovation Awards 2026:

If you’ve ever worked in environmental health, you’ll know that bad labelling is a common and frustrating issue found during food hygiene inspections.

Running an independent food business means wearing every hat at once. Chef, cleaner, buyer, bookkeeper, and the person who has to know what an EHO will ask for before they walk through the door.

Most food businesses want a ‘5-star’ Food Hygiene Rating, but many don't realise how achievable it really is when the basics are done well and done consistently.

There comes a point where you run out of desks. Labl.it has moved into a larger headquarters at Southampton Science Park, and while it's not a dramatic relocation, it's the kind of milestone that says something real about where the business is heading. 

With increased focus on allergens in recent years, you’ve probably heard terms like “Natasha’s Law” and “Benedict’s Law”. Both are rooted in tragic incidents and both are driving real change in how allergens are managed in a food business.