Whether you're on paper clipboards, a standalone label printer, an enterprise compliance platform, or a generic audit tool — CompliChef is the one platform that replaces them all. Kitchen compliance, allergen labelling, staff management, and HR. One subscription. Built for UK food businesses.
CompliChef isn't winning against one competitor — it's becoming the go-to for businesses that find existing tools too narrow, too expensive, or too disconnected from how a kitchen actually runs.
An EHO visit revealed records that couldn't be verified. Or a busy week meant the fridge log wasn't filled in. Or a member of staff was writing every entry at the end of a shift. Paper is legal — but it's increasingly hard to defend.
Labl.it prints great labels. But it's just labels. Businesses pay a separate subscription for Labl.it, then a second one for compliance software, then realise their allergen data lives in two places — and updating one doesn't update the other.
Trail is a well-built operations tool used by large chains. But it's built for multi-site enterprises — the pricing, complexity, and setup reflect that. Independent restaurants and small groups find it over-engineered and expensive for what they actually need.
Navitas is excellent for large organisations — NHS, hotel chains, universities. For independent food businesses, the quote-based enterprise pricing and implementation complexity is a barrier. No labels. No staff management. No transparent pricing.
Food Alert bundles software with ongoing consultancy services — which means you're paying for a consultant relationship whether you need it or not. Businesses that want self-service compliance software find this model expensive and slow.
Checkit is strong on automated IoT sensors and temperature monitoring for large operations. But the hardware investment, enterprise pricing, and narrow scope leave most independent kitchens without labels, staff tools, or accessible self-service pricing.
SafetyCulture works across construction, manufacturing, and food — it's a general-purpose audit tool, not a food safety system. Businesses use it because they couldn't find anything better, but they spend weeks building templates from scratch that CompliChef has ready on day one.
Both are valuable tools for allergen management and menu nutrition — but they're single-purpose. They don't handle temperature logs, cleaning records, or label printing. Businesses run them alongside separate compliance tools, paying multiple subscriptions for an incomplete picture.
Many kitchens run food safety on a mix of WhatsApp groups, shared Google Sheets, and printed checklists. These aren't compliance systems — there's no audit trail, no timestamps, no staff accountability. They work until an EHO visit makes clear they don't.
It's rarely a single reason. But there's usually a trigger moment — something that makes it clear the current tool isn't working anymore.
An inspector asks for temperature records. Someone has to find the clipboard, flip through handwritten pages, and hope nothing was missed. It's the moment most businesses decide paper isn't good enough anymore.
A member of staff prints a label with the wrong allergens because the product database in the label printer wasn't updated when a recipe changed. It didn't cause harm — but it could have. That's the moment the "separate systems" approach stops feeling safe.
A label printer subscription. A compliance software subscription. Allergen data in one. Menu items in the other. Updating a recipe means updating it twice — and hoping both are always in sync. The billing arrives at the end of the month and the maths stops adding up.
The one person who knew how to maintain the iAuditor templates, or how to update products in Labl.it, or where the SFBB folder is kept — they leave. The system falls apart. It's a sign the system was held together by a person rather than software.
You fill in a demo request form. Someone calls back two days later. There's a discovery call. A proposal follows a week after that. Before you know it, three weeks have passed and you still don't know what it costs. Businesses switch to CompliChef because the price is on the website and the trial is instant.
One site can get away with ad-hoc systems. A second site makes the gaps obvious: two sets of paper records, two label printers with different product lists, staff working across both with no consistent process. That's when a proper system becomes non-negotiable.
CompliChef replaces the toolbox. One subscription covers every compliance, labelling, staffing, and recruitment need your food business has.
Full kitchen compliance hub — temperature logs, fridge & freezer checks, hot holding, cooldown, oil management, cooking records, cleaning schedules, opening/closing checks, HACCP, supplier records, and EHO Access mode. Everything an EHO needs, instantly retrievable.
Four label types on a Sunmi device — Allergen Labels, Use By Labels, Natasha's Law compliant Sale Labels, and QR Scan Labels. Allergens pulled directly from your KitchenPortal recipes. Every print logged against the staff member who printed it.
Staff rota, shift scheduling, HR records, contracts, training and certification tracking, holiday management, and payroll reports. Replaces your HR spreadsheets and the rota scribbled on a whiteboard.
Recipe allergens flow into labels. Staff logins link every compliance record to the person who made it. A new menu item added on the Sunmi syncs back to KitchenPortal. One system, one source of truth — not five tools pretending to work together.
The CompliChef mobile app works fully offline. Cold rooms, outdoor service, patchy signal — records queue locally and sync automatically when connectivity returns. No data lost, no excuses.
Server-side timestamps on every record. EHO Access mode lets inspectors browse compliance records in a clean read-only view. SFBB-structured framework. Natasha's Law compliant labels. Designed to pass an inspection, not just survive one.
No implementation consultant. No onboarding programme. No waiting. Here's exactly how the switch works.
Sign up at the button below — no credit card, no sales call. You get full access to every feature immediately: KitchenPortal, Labels, StaffPortal. Nothing is locked behind a paywall during the trial.
Add your site, configure your menu items with ingredients and allergens, add your staff members, and set your HACCP critical limits. The guided setup walks you through each step. Most single-site businesses finish in under 20 minutes.
Begin logging temperature checks, cleaning records, and printing labels on day one. Run CompliChef alongside your old system for a few days if you want a clean handover, then cancel your old subscriptions when you're confident. Most businesses never look back.
There's no magic import button from your old system. Here's what you'll spend the 30-minute setup doing:
Once these four things are in place, every future compliance record is a matter of tapping a few buttons. The setup is the only "work" — and most businesses finish it on day one of the trial.
14-day free trial. Full access to every feature. No credit card. No sales call. Just set it up and see if it works for your kitchen.