Why the team at Figurati got behind Labl.it
The daily reality of running a kitchen
“I'll never go back to writing labels again.”
Nick, Head Chef at Figurati
Figurati's kitchen brings together a team from diverse backgrounds, each contributing to a high-output operation that runs across multiple sections throughout the day.
Head Chef Nick is proud of his team. But managing a kitchen where people come from different cultures, speak different languages, and write with different handwriting creates a practical challenge that many chefs will recognise: how do you keep labelling consistent, accurate, and readable when every shift is different?
That's where Labl.it came in.
The problem
When handwriting isn't enough
With a diverse team working across sections, handwritten labels created real daily friction.
Different handwriting styles, language barriers, and varying interpretations of labelling standards meant that important information like use-by dates, allergen details, storage instructions wasn't always easy to read or verify.
For Figurati, the risk wasn't abstract. Unclear or inconsistent labels create the conditions for mistakes, and in a professional kitchen, mistakes have consequences.
The team needed something cleaner. Something that worked for everyone, every time.
The solution
From sceptic to convert in the free trial
When Labl.it was first proposed, Nick didn't think the kitchen needed it. He was, by his own admission, really sceptical.
The free trial completely changed that.
Once the system was set up with the kitchen's allergen information and product details, the benefits were immediate. Labels came out spelled correctly, dated accurately, and formatted consistently every single time, regardless of who was printing them.
The interface was easy to pick up, and when anything went wrong, support was there the same day.
The team even stumbled onto one of their favourite features by accident: scanning a product to re-label it or generate multiple labels at once - a discovery that quietly became part of their daily workflow.
The result
A kitchen that runs on Labl.it
Figurati now uses Labl.it across the kitchen from open to close. The inconsistency and guesswork of handwritten labels is gone, replaced by a system the whole team can use with confidence.
The only thing the team would change is having more devices. That, more than anything, speaks to how embedded Labl.it has become in the way Figurati operates.
His advice to other sceptical chefs? See Labl.it for yourself.
“Give it a go. Use the free trial and then make your mind up after that.”
Nick, Head Chef at Figurati
