Industries we serve
From açaí shops to corporate cafeterias: see how each operation uses EtiquetaChef to standardize expiry, allergens and lot codes.
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Açaí shops Pulp, fruit and toppings with the right expiry once opened. -
Bars Syrups, juices, cut fruit and bar snacks with visible expiry. -
Nightclubs High-volume bar and rotating staff on one label standard. -
Cafés Milks, syrups, cakes and pastries with expiry in the display and storage. -
Dark kitchens High-volume production with automatic FIFO. -
Sweet shops Confections, fillings and syrups with clear expiry and allergens. -
Food trucks Tight space, unstable internet and a label that can’t fail. -
Burger joints Patties, sauces and prepped veg with controlled expiry. -
Hotels Breakfast, bars and hotel kitchens on one expiry standard. -
Snack bars Savory snacks, fillings and sliced cold cuts with date and expiry. -
Bakeries Recipes with clear allergens and visible expiration. -
Pizzerias Doughs, sauces and portioned toppings with the right expiry. -
Kiosks Lean operation with standard labels printed from the phone. -
Restaurants Trackable mise en place and kitchen standardization. -
Ice cream shops Bases, sauces and toppings with expiry and allergens. -
Catering Batch production with clear expiration and lot codes. -
Buffets Buffet restocking with visible expiry and allergens. -
Patisseries Cakes, fillings and custom orders with lot, expiry and allergens. -
Chocolate shops Bonbons, ganaches and truffles with lot and expiry. -
Perfumeries Lot, compounding date and after-opening period on every bottle. -
Schools School meals and kitchens with expiry and allergens under control. -
Education centers Canteen and cafeteria on one label standard, with history. -
Universities High-volume university dining with standardized expiry. -
Hospitals Hospital nutrition with expiry, allergens and traceability. -
Clinics with in-house kitchens Patient and staff meals with expiry and allergens. -
Industrial kitchens Large-scale production with lot and automatic FIFO. -
Corporate cafeterias Company cafeteria with a label standard and history. -
Food service units (UAN) Food and Nutrition Units with expiry and traceability. -
Supermarkets Supermarket bakery, rotisserie and deli on one standard. -
Butcher shops Cuts, mince and marinated meat with expiry and lot. -
Steakhouses Marinated and thawed meats and the salad bar with the right expiry. -
Food production Small producers with serious traceability. -
Grocery and deli Portioning and labeling at the store counter.
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