instore - May 2018 - 72
Getting the most out of labeling
by Ryan Atkinson
he benefits of automated or semi-automated labeling can be comprehensive for
a central kitchen, commissary or intermediate wholesale bakery, but a labeling system
CTM Labeling Systems, based in Salem,
Ohio, says companies often spend serious
investment only to end up with a labeling
system that fails to live up to expectations.
Two major reasons typically result in this
dissatisfaction: either the company has not
communicated the uniqueness of its needs
so the labeling systems provider can engineer an effective solution, or perhaps the
provider has provided an out-of-the-box
system that doesn't adequately solve the
Getting off on the right food means being
on the same page, CTM says. That is accomplished by building a Label Machine
Site Survey, a comprehensive questionnaire that lays out a product's specifications and requirements.
"These systems have tight deadlines that
can cost the user a great deal of money.
The cost for error gets dicey, fast."
JERRY WADE, CTM
Labeling systems can provide big benefits. Photo: CTM Labeling Systems
"The LMS survey can prove to be a great
sales tool for the distributor," says Ed
Schneider, director of sales and marketing
for CTM. "They may be the first distributor
to actually bother to be cognizant of critical
details addressed in that customer's application. End users tend to appreciate this attention to detail."
Of course, that attention to detail goes much
further if everything is as accurate as possible. An incorrect custom part thanks to a
hasty site survey can result in the customer
incurring shipping costs, lost investment on
72 * MAY 2018 * commissary INSIDER
a customized part and a critical labeling operation at a standstill.
"The big expense can be the downtime," says
Jerry Wade, Midwest regional sales manager
for CTM. "These systems have tight deadlines that can cost the user a great deal of
money. The cost for error gets dicey, fast."
On that same page, omissions can be huge
mistakes. CTM notes that one company did
not take into account the heating and cooling of its bottled relish when applying labels.
The change in temperature caused the shape
of the bottle and the label to significantly
change. The mistake was caught early, but
it could have caused the company to pay an
extra $8,000 to $10,000.
The importance of samples
Without an accurate physical sample of a
product that needs to be labeled, any attempt to retrofit a design to accommodate
the labeling of that product is, at best, an