Marinated meats
Skewered cuts with marinating date and expiry set by the product rule.
Steakhouses
Marinated picanha, thawed meat, salad bar: everything with a deadline.
A steakhouse marinates and thaws meat in volume and refills the buffet all service long. EtiquetaChef calculates the expiry of each state and prints the label with the 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
Thawing
The thawed rule sets the new deadline when meat leaves the freezer.
Salad bar and sauces
Salads, farofa, vinaigrette and sauces with prep time and display deadline.
Undated marinated meat gets thrown out at closing.
With prep date and expiry printed, what is still in date goes back to the next service and only expired product is discarded — with meat, that is margin.
Frequently asked questions
Can marinated and thawed meat have different expiries?
Yes. Each product has rules per state (prepared, frozen, thawed), and the label prints the deadline of the chosen state.
Does it work for the salad bar?
Yes. Every buffet item gets a label with prep time, expiry and highlighted allergens.
Is it recorded who marinated the meat?
Yes. Every label goes to the history with product, time, expiry, lot and operator.
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
- Discard a label by scan
- History and reusing labels
- What handlers are and how to add them
- Labels
Ready to stop wasting product?
Talk to a consultant and put together the right plan for your kitchen.
Talk to a consultant