Labelling isn’t a printing problem. It’s an infrastructure one.
Most food operators run labelling as a handful of disconnected jobs. Stock rotation in one place, Food to Go in another, edge-shelf tickets somewhere else, design in a tool that wasn’t built for food, and print ordered from yet another supplier. Each works alone. None of them talk. So the same ingredient data gets re-entered by hand again and again — and every re-entry is a chance to get an allergen, a date or a price wrong. Labels run off one source of truth and print on Brother TD-series hardware — the same system from a single site to a hundred. The results show up fast. At atis, moving labelling onto one connected system cut manual labelling time by 60% and reduced food waste through tighter stock rotation. At patisserie group L’éclair, the same approach cut labelling errors by 80% and sped up production fivefold. Compliant ingredient and allergen labels on L’éclair’s pre-packed boxes — part of a fivefold jump in production after moving to one system.
