Food labeling, temperature monitoring, digital checklists and audits, corrective actions, portion control, digital job aids, and digital signage — under one login, on one bill, priced per location with no contracts. Replace the clipboards and disconnected apps in your back-of-house with one restaurant operations platform.
From $10/mo per location · Full suite $59/mo per location · No contracts · 60-day money-back guarantee
Most kitchens run on a patchwork of markers, clipboards, binders, spreadsheets, and single-purpose apps that don't talk to each other. Label King One consolidates them into one restaurant management system.
Five platforms, one operator experience — run it on its own or bundle the full suite.
Ten capabilities across five connected platforms — food safety software, kitchen management tools, and restaurant compliance software in one place.
Go deeper on any job: our restaurant food labeling system, restaurant temperature monitoring system, and restaurant task management software pages cover each one in detail.
Start with one platform at $10–$20/mo per location and add the rest as you grow — no contracts.
Fast label printing at the prep line, cheese-weight portion control, and closing checklists that reopen every night.
Brand-standard audits scored the same way at every location, with exportable proof for the franchisor.
One dashboard shows what's done and what's overdue across all locations — live, without a phone call.
Bulk labeling at 700 labels per minute plus cold-chain temperature logs that write themselves.
Cafeteria food safety logs with temperature fields and refrigeration monitoring with automatic HACCP-ready logs.
Kitchen labeling and temperature monitoring alongside housekeeping inspections and shift handoffs on a phone.
Run one platform on its own or bundle all five as Label King One. Every platform is priced per location with no contracts.
Place sensors, plug in the printer and Stream King device, and build your first checklist in the drag-and-drop builder — no developer, no setup fees.
Labels print with the right dates, sensors log around the clock, and checklists reopen on their own. Staff complete work on the phone they already carry.
Every completion is timestamped, photographed, signed, and exportable. See every location live and hand the record to any auditor.
Not sure where to start? Read the restaurant opening and closing checklist or the complete restaurant audit checklist — then share them with a specialist and we'll build one for you.
Every platform is priced per location — not per user — with no contracts, no setup fees, and a price that's locked in forever. Run one, or run all five on one bill.
| PLATFORM | PER LOCATION |
|---|---|
| Label King Mobile Food labeling · $199 printer + app on staff phones · 3-year printer warranty | $10/mo |
| Label King Turbo Complete labeling station · $499 printer + tablet + mounting · lifetime warranty (except cracked screens) | $20/mo |
| Temp King Turbo Wireless monitoring · $399 with 3 sensors · extra sensors $50 | $20/mo |
| Portion King Turbo Job aids & training · $399 system · optional scale $99 | $20/mo |
| Ops King Turbo Checklists, audits, tasks & alerts · unlimited users | $20/mo |
| Stream King Bulletin/Menu Board First screen per location · $5/mo each additional · $149 first device, $75 each additional per location | $10/mo |
| À la carte total (with Label King Mobile) | $90/mo |
Equipment sold separately or financed. Ops King Turbo multi-location discounts bring it as low as $16/mo per location at 50+ locations. See Ops King Turbo pricing or contact us for custom pricing.
Every platform shares one login, one user list, and one location list — and one support team.
Every platform is priced per location, not per user. Ops King Turbo includes unlimited users per location.
Cancel anytime, your rate never increases, and a 60-day money-back guarantee covers the rollout.
Checklists run on the phones staff already carry, and signage runs on any TV with an HDMI port.
Change a shelf-life rule or a menu board once and it updates at every location instantly.
SMS, email, and push alerts on temperature drift, failed checks, and bad audit answers.
No installer and no professional-services engagement — most operators build their first checklist the same day.
One team with 200+ years of actual restaurant experience, trusted by 130+ restaurant brands and chains.
Read more about how restaurant tech improves daily operations, how restaurant food safety software improves kitchen efficiency, and how Temp King Turbo stops pencil-whipping.
Each page walks through one restaurant operating problem, the platform that fixes it, real pricing, and a specialist you can reach on the spot.
Handwritten day dots that smudge, get misread, and depend on staff doing date math.
Clipboard cooler logs that miss the overnight failure until the product is lost.
Paper opening and closing checklists filled out from memory at the end of the shift.
New hires taking weeks to learn dozens of builds from a binder.
Eyeballed portions that quietly drive up food cost and change shift to shift.
Different stores running different forms, schedules, and standards.
Side-by-side, capability-by-capability comparisons built only from what each vendor publishes — including where the other platform may be the better fit.
Jolt alternative for restaurant operations software — features, pricing, and fit.
Operandio alternative for restaurant operations software — features, pricing, and fit.
CrunchTime alternative for restaurant operations software — features, pricing, and fit.
Andy alternative for restaurant operations software — features, pricing, and fit.
Zenput alternative for restaurant operations software — features, pricing, and fit.
Source-backed guides on labeling, temperature logs, checklists, audits, corrective actions, HACCP, and how to evaluate operations and food safety software, grounded in the FDA Food Code — useful whether or not you ever buy anything.
What the FDA Food Code actually requires on prep and storage labels, how the 7-day date-marking clock works, which allergens must be called out, and sample label formats you can copy.
A station-by-station opening checklist for managers, kitchen, and front of house, including the food-safety checks that should happen before the first order, and how to keep it from becoming a pencil-whipped form.
The end-of-night routine that protects tomorrow's shift: cooling and labeling leftovers correctly, breaking down the line, sanitizing, equipment shutdown, front-of-house close, and the manager's final walk.
The temperatures the FDA Food Code sets for cold holding, hot holding, cooking, cooling, and reheating; how to structure a log; sample entries; and what to write when a reading is out of range.
A self-audit organized the way inspectors think — around the foodborne-illness risk factors — with example items, a scoring approach, and how to turn findings into tracked corrective actions.
How to run a store visit that evaluates the whole operation — food safety as a critical-fail gate, then quality, guest experience, people, cash controls, facilities, and the manager's own routines — with weighted scoring, a sample debrief, and follow-through steps.
When a restaurant actually needs a written HACCP plan, how the seven principles map to a kitchen, sample critical limits and monitoring records for common critical control points, and how to keep the plan alive after it's written.
Immediate action protects today's guests; preventive action stops the repeat. What each looks like for common failures, what a usable corrective-action record contains, a sample log entry, and a six-step process a manager can run every shift.
The four parts of every labeling system, where the date math comes from, a recommended prep-label field list with a sample label, how to choose a printer and label stock, a seven-step rollout, and the questions to ask before buying.
When to move off paper, which checklist features actually change behavior (scheduling, evidence, failed-item handling, reporting), how pricing models differ, thirteen demo questions, a sample scorecard, and a rollout plan that sticks.
Map the paper records you keep today to the software category that replaces each, what to look for in temperature sensors and the other tools, how health departments treat electronic records, twelve vendor questions, pitfalls, and how to sequence a rollout.
A vendor-neutral method for choosing back-of-house software: capture requirements from one full day in a store, decide suite versus specialists on your three most important cross-tool workflows, compare three-year total cost, score vendors on a weighted sheet, and roll out job by job.
Restaurant operations software replaces the paper, clipboards, and disconnected apps a kitchen uses to run each shift — food labels, temperature logs, checklists, audits, corrective actions, portion control, training, and signage — with one connected platform. Label King One combines all of these under one login, on one bill.
Label King One is five platforms: Label King Mobile (food labeling), Temp King Turbo (wireless temperature monitoring), Portion King Turbo (portion control, digital job aids, and training), Ops King Turbo (digital checklists, audits, inspections, tasks, and alerts), and Stream King (digital menu boards and electronic bulletin boards).
No. Each platform stands alone. Start with one — for example, Label King Mobile at $10/mo per location — and add others whenever you're ready. The full suite is $59/mo per location.
Label King Mobile is $10/mo per location, or choose Turbo at $20/mo. Temp, Portion and Ops are $20/mo each. Stream King Bulletin/Menu Board is $10/mo first screen and $5/mo each additional per location. ONE is $59/mo per location, plus $5/mo each signage screen beyond the first. ONE equipment: $999 ONE Mobile package or $1,199 ONE Turbo package per location, each including Temp King gateway + 3 sensors, Portion King workstation + scale and 1 Stream King device; extra sensors $50 and extra screens $75 at regular prices. Lifetime equipment warranty is included except cracked screens.
No. There are no contracts, you can cancel anytime, your price is locked in and never increases, and there is a 60-day money-back guarantee.
Yes. 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, and a failed portion check in Portion King can route to retraining.
Temp King Turbo creates automatic HACCP-ready temperature logs, Label King Mobile prints FDA-compliant expiration and allergen labels, and Ops King Turbo timestamps, photographs, and signs every checklist and audit. Any form can be exported to CSV, XLSX, or PDF in one click for an inspection or audit.
Yes — that's who it's built for. Assign work by location, position, or named person; compare every location's compliance against the rest of the group; sync shelf-life rules and menu boards to every location; and route alerts to the right local or regional team member. Multi-location discounts bring Ops King Turbo as low as $16/mo per location at 50+ locations.
Staff complete checklists on their phones, and signage runs on a TV with HDMI. Choose a Mobile wireless phone printer or a complete Turbo tablet, printer and mount; Temp uses a gateway with sensors. Portion uses on-screen job aids and an optional scale. Individual equipment is sold separately or financed; ONE is a flat $999 ONE Mobile package or $1,199 ONE Turbo package per location, each including Temp King gateway + 3 sensors, Portion King workstation + scale and 1 Stream King device; extra sensors $50 and extra screens $75 at regular prices.
Days, not months. Sensors drop into coolers in minutes, the Stream King device plugs into any TV, and a manager builds the first checklist in the drag-and-drop builder — most operators build their first one the same day. There's no installer and no professional-services engagement.
Yes. Ops King Turbo covers digital checklists, audits, inspections, task management, and corrective-action alerts at $20/mo per location with unlimited users, no annual contract, and no implementation fee. Your paper or spreadsheet checklists rebuild in the drag-and-drop builder in minutes.
Checklists run on the phone staff already carry and take minutes to complete; labels print with one tap; sensors log without anyone doing anything. Reminders nudge the assignee before work is due, overdue work is visible to the manager, and required photos and signatures mean 'done' actually means done.
Yes. Owners, general managers, and area managers can see what's done, in progress, and overdue across all locations live, review temperature histories remotely, and update menu boards from anywhere — without a phone call or a site visit.
Talk to a specialist about the challenges you're trying to solve and we'll build one of your actual checklists and walk through the platforms that fit your operation. You can also build your order online or contact us with questions.
Talk to a specialist about the challenges you're trying to solve and we'll build one of your actual checklists and show you the platforms that fit your operation. No contract, per-location pricing, 60-day money-back guarantee.