Proofing dough
Dough balls with prep date and time and use-by.
Pizzerias
Dough, sauce and toppings: every container with its own expiry.
A pizzeria makes dough ahead and opens dozens of toppings every night. EtiquetaChef prints the label for every prep with calculated expiry and operator.
To print you need a Bluetooth TSPL thermal printer and the mobile app (Android, iPhone or iPad). Other protocols only on request to our sales team. Printing is not available on the web dashboard.
How EtiquetaChef helps day to day
Sauces and cheeses
Tomato sauce, grated cheese and cream cheese opened with secondary shelf life.
Portioned toppings
Sausage, chicken, vegetables: every container on the line labeled.
How many topping containers are binned out of doubt?
Undated toppings get thrown out at the end of the night just in case. With printed expiry, what is still good goes back into the next service.
Frequently asked questions
Can I record the dough prep time?
Yes. The label carries prep date and time and the expiry calculated by the product rule.
Does it fit a delivery-only pizzeria?
Yes. The flow is the same; the dark kitchens page covers several brands in one kitchen.
Do I need to register every topping?
Only once. You can also import the catalog from a spreadsheet (CSV/XLSX).
Help Center
How this works in practice
Step-by-step app tutorials written for people working in the kitchen — no technical jargon.
- Set up validity rules
- Batch printing
- History and reusing labels
- Connect your Bluetooth printer
- Products and validity
Ready to stop wasting product?
Talk to a consultant and put together the right plan for your kitchen.
Talk to a consultant