EtiquetaChef blog
Best practices, compliance, customer stories, tutorials and product updates.
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Product updates
Welcome to the EtiquetaChef blog
We will share best practices, real customer stories and product updates. First stop: why we exist.
Apr 28, 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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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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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