EtiquetaChef arrives in Brazil

EtiquetaChef started on the kitchen floor across English-speaking markets and Europe, helping teams keep track of how long perishables last without a pen, masking tape and guesswork. The routine is the same everywhere: the moment a product is opened, thawed or handled, a clock starts ticking, and the person on the line needs to know at a glance what is still good to use. Now we are bringing that work to Brazil.

What changes for the Brazilian kitchen

This is more than translating an interface. Arriving in Brazil means speaking the operator’s language and respecting how the country’s food safety authority treats prepared foods. That is why EtiquetaChef arrives with:

• Labels in Portuguese, clear enough to read in the middle of service, without decoding abbreviations.
• Shelf-life rules aligned with ANVISA’s RDC 216, the resolution that governs good practices for food service in Brazil.
• Local support, for teams that would rather sort things out in Portuguese with people who understand the Brazilian kitchen.

How it works day to day

The flow is direct and built for the pace of the line. In a few taps on the Android app or the web:

1. Pick the product — searching your house list or scanning it.
2. Pick the state: sealed, opened, handled, thawed or cooked.
3. The app calculates the shelf life using the rule you set for that product and state.
4. The label prints on the Bluetooth thermal printer, ready to stick.

Shelf life no longer depends on whoever happens to be on shift. The rule belongs to the house, set once, and the app applies it the same way every single turn.

Active labels, history and the “expires today” alert

Printing is only the start. EtiquetaChef keeps active labels separate from history, so you always see what is in use right now versus what has left circulation. Every label records who handled the product, which helps with traceability when an audit comes knocking.

And the “expires today” alert puts exactly the items that need attention in front of the team before they turn into waste — or risk. It is the difference between catching an expiry at the right moment and catching it too late.

Why this matters

Standardising shelf life is one of the dullest and most critical tasks in a professional kitchen. Done by hand, it slips on the busy days — precisely when it matters most. EtiquetaChef takes that weight off the team and puts the rule where it belongs: in the system, applied the same way every day.

Restaurant, bar, hotel or dark kitchen — if your kitchen handles perishables, EtiquetaChef now speaks your language. Welcome aboard.