EtiquetaChef blog
Best practices, compliance, customer stories, tutorials and product updates.
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Product updates
EtiquetaChef arrives in Brazil
We grew up serving kitchens across English-speaking markets and Europe. Now we are bringing EtiquetaChef to the Brazilian reality: labels in Portuguese and shelf-life rules aligned with ANVISA's RDC 216.
Jun 10, 2026 · EtiquetaChef team
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Best practices
Safe thawing: why "thawed" needs its own shelf life
Thawing resets the food's safety clock. Here's why the THAWED state carries its own validity rule, and how labeling the time makes the control visible.
Jun 03, 2026 · EtiquetaChef team
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Compliance
Allergen labeling in the kitchen: from sealed to handled
The moment you open, portion or prepare an ingredient, responsibility for allergen information shifts to your kitchen. A practical guide to labeling that protects your guests.
May 27, 2026 · EtiquetaChef team
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Compliance
HACCP and the role of the expiry label
HACCP organizes food safety into hazards and critical control points. The expiry label is the record that proves time control and traceability.
May 20, 2026 · EtiquetaChef team
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Best practices
Cutting food waste (and food cost) starts with the label
Most of what hits the bin in a kitchen never actually went off — it was tossed out of doubt or forgotten at the back of the walk-in. Making "use today" visible changes how the team behaves.
May 13, 2026 · EtiquetaChef team
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Best practices
Standardized mise en place with labels
A label turns mise en place into a predictable routine: every container with a name, prep time, use-by date, and the person responsible. Here is how to standardize the station across shifts and cooks.
May 06, 2026 · EtiquetaChef team
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Best practices
Train new kitchen staff faster with standardized labeling
When the shelf-life rules live in a veteran's head, your kitchen is hostage to turnover. Standardized labeling moves that knowledge into the process — so a new hire gets it right on day one.
Apr 29, 2026 · EtiquetaChef team
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Tutorials
How to choose the right thermal label for your kitchen
Direct thermal or transfer? Removable or permanent adhesive? Will it survive the freezer? A practical guide to picking the right label roll for tracking the shelf life of perishables.
Apr 22, 2026 · EtiquetaChef team
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Best practices
FIFO in the professional kitchen: why it only works with labels
First-In-First-Out is a basic rule, but it only becomes habit when the team can see the date without asking. Here is the practical checklist.
Apr 20, 2026 · EtiquetaChef team
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Compliance
ANVISA RDC 216: what every professional kitchen needs to know
RDC 216/2004 is the regulatory baseline for food service in Brazil. A practical summary of what it requires for labeling, handling and traceability.
Apr 15, 2026 · EtiquetaChef team
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Compliance
Ready for a health inspection at any moment
The inspector can show up unannounced. Here is what they usually check in the kitchen and why a legible, standardized label is the simplest evidence of compliance.
Apr 15, 2026 · EtiquetaChef team
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Tutorials
Setting up your first Bluetooth printer in EtiquetaChef
From box to first printed label in 5 minutes. A direct guide for TSPL, CPCL and ESC/POS thermal printers.
Apr 10, 2026 · EtiquetaChef team
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Customer stories
Validity control on the hotel buffet: knowing when to swap each pan
Continuous refills and long exposure leave the hotel breakfast blind to how long each pan has been out. Here is how to label batches with time and expiry and organize the swap.
Apr 08, 2026 · EtiquetaChef team
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Best practices
Opened ingredients at the bar: the simple protocol that cuts waste by 40%
Juices, syrups, cut fruit, pre-mixes. Without a label, they become a black box. With the right protocol, 40% less waste.
Apr 05, 2026 · EtiquetaChef team
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Customer stories
Dark kitchens with several brands: how to keep the standard without multiplying cost
Operations running 4, 5, 8 brands under the same legal entity face an invisible problem: shelf life standards turn into chaos when the app does not separate by brand.
Apr 01, 2026 · EtiquetaChef team