Kitchen operations software for full-service & fine diningProtect the product. Label every component. Run a tighter kitchen.
Temperature monitoring, food labels, line checks, recipe job aids and a back-of-house bulletin board for full-service and fine-dining restaurants — all in one platform.
An alert the moment a walk-in drifts — not after it costs you the proteins. A clean, printed label on every sauce, purée and garnish.
- Restaurant brands & chains
- 130+Restaurant brands & chains
- Customer retention
- 99%Customer retention
- Years of restaurant experience
- 200+Years of restaurant experience
- Money-back guarantee
- 60-dayMoney-back guarantee
The problem
Your kitchen shouldn't find out about a walk-in failure at opening.
Full-service kitchens hold expensive proteins, seafood and hours of component work overnight. One refrigeration failure can wipe out tomorrow's service. Inside the walk-in, dozens of deli cups and quarts — vinaigrettes, gels, stocks, beurre blanc bases — look alike once they're covered, and masking tape doesn't hold up. The menu changes every few weeks, and the brigade depends on labels, line checks and shift notes to stay on the same page.
Meet Label King One
One login. One bill. One support team.
Label King One is all five platforms — labeling, temps, portions, ops checklists and digital signage — sold as one suite and built by a team with 200+ years of restaurant experience. For a full-service kitchen, that means around-the-clock eyes on refrigeration, clean labels on every component and line checks the chef can trust. Prefer to start small? Every platform is available on its own.
- Label King Turbo & Mobile
- Temp King Turbo
- Portion King Turbo
- Ops King Turbo
- Stream King
What changes in your kitchen
One simple platform instead of tape, clipboards and the whiteboard.
| Instead of… | Your kitchen gets… |
|---|---|
| Finding a warm walk-in at opening | 24/7 wireless sensors with instant SMS and email alerts |
| Masking tape on deli cups and quarts | Printed labels with prep and discard dates |
| Clipboard temperature logs | Automatic, HACCP-ready logs |
| Paper line checks and closing lists | Digital checklists with photos and signatures |
| Plating notes in a binder | On-screen job aids at the station |
| Prep priorities on a whiteboard | A back-of-house bulletin board updated remotely |
Five platforms · built for the brigade
Everything a full-service kitchen needs. One platform.
- 01Start here
Temp King Turbo — act before the loss, not after
Temp King Turbo keeps wireless sensors on every walk-in, reach-in, refrigerated prep station and hot hold 24/7. The moment a unit drifts out of range, the chef or manager gets an SMS or email alert — so they can move product or call refrigeration service instead of finding the loss at opening. Automatic, timestamped, HACCP-ready logs replace the clipboard.
- 02
Label King Turbo & Mobile — a clean label on every component
A commercial thermal printer + app combo that prints prep, expiration and ingredient labels — no ink, nothing to smear on a wet container. Set a shelf life once for each sauce, purée and garnish; cooks tap the item and the label prints with the prep and discard dates. Choose the complete Label King Turbo station or Label King Mobile on a shared device in a tight kitchen. Dissolvable labels wash off deli cups and quarts in warm water.
- 03
Ops King Turbo — know what actually got done
Ops King Turbo runs line checks, closing checklists, food safety logs and internal audits with required photos, signatures and min/max values, so nothing gets marked done without evidence. Checklists reopen on schedule by role and are completed on a phone. Track equipment service dates and certification renewals with reminders before they lapse.
- 04
Portion King Turbo — every plate, every time
Portion King Turbo puts photo-led, step-by-step builds on a screen at the station, so a new cook learns a dish's build and plating order fast — and the standard holds when the menu changes. Add the optional wireless scale for live portion checks on proteins.
- 05
Stream King — tell the whole brigade without a meeting
Stream King is a plug-and-play HDMI device that turns a kitchen TV into an electronic bulletin board for shift notes, prep priorities, announcements and training videos. Post tonight's priorities from anywhere before the team walks in.
One login, one user list and one location list across the suite. A temperature alert in Temp King can trigger a corrective action checklist in Ops King.
TRUSTED IN KITCHENS NATIONWIDE
From national franchises to local favorites, operators rely on Label King to keep their prep lines compliant and fast.
Why Label King
Built by restaurant operators, for kitchens that sweat the details.
Label King is designed around how a full-service kitchen really runs — mise en place, the tasting-menu change, the end-of-night breakdown, the health inspection, the new cook on their first shift. Every platform is tablet-first, needs no manual, and works the same at one restaurant or a restaurant group.
Pricing
Simple pricing. No games.
All five platforms · $80/mo separately
- Label King One: $59/month per location for all five platforms (vs. $80/month separately). One-time equipment package of $999 (Mobile) or $1,199 (Turbo) per location, including Temp King + 3 sensors, Portion King + scale, and 1 Stream King device.
- Extended equipment warranty included at no extra charge — lifetime coverage except cracked screens.
- Start with temperature monitoring: Temp King Turbo is $20/month per location, with a $399 gateway and 3 sensors; extra sensors are $50 each.
- Beyond the package, extras are billed at regular prices: extra sensors $50 each, extra Stream King devices $75 each plus $5/month per screen beyond the first, and labels at normal pack prices.
- No contracts
- No hidden fees
- Price-lock promise
- 60-day money-back guarantee
Questions, answered
Full-service & fine-dining FAQs
Talk to a specialist
Ready to run a tighter kitchen?
Tell a specialist what's keeping you up at night, and we'll show how Label King can fix it.
See Temp King Turbo