Your entire kitchen operation in one app — from the label to the inspection.
Create and print labels on any thermal printer, control shelf life by rule, know who did what and track everything from the dashboard — across one location or many.
It's not just an expiry label. It's your whole operation under control — no expired product turning into losses and no scare when the inspector shows up.
From high COGS to low COGS.
EtiquetaChef turns the tables: every active label feeds the next decision — until costs come down.
EtiquetaChef More control, fewer losses, better results.
Yes — EtiquetaChef helps lower your COGS.
COGS = Cost of Goods Sold. It climbs when a kitchen over-buys, loses product, lets things expire, throws food out, produces without control or has no idea what it has in stock — and EtiquetaChef hits every one of those points head-on.
Cuts expired product
Shelf-life labels and expiry alerts show what to use first — nothing gets forgotten until it spoils.
Use by shelf life (FEFO)
Helps you use first what expires first, cutting the hidden losses in the fridge, the freezer and the storeroom.
Avoids needless purchases
With stock organized and easy to find, you buy with precision — no reordering what the kitchen already has.
Reduces operational waste
With a date, an owner and a movement trail on every label, duplicate prep and unlogged discards disappear.
Shows where the loss is
Who printed, who checked off, what was consumed, discarded or expired — traceability reveals where the money slips away.
Controls minimum stock
Alerts for products below minimum or out of stock — preventing both shortages and over-buying.
Reduces staff rework
Less time checking the fridge, hunting for product or rewriting labels by hand — your team gets more done.
Avoids inspection losses
Product that is expired, unlabeled or without an owner means discards, warnings or fines — and that weighs on your costs.
EtiquetaChef doesn't lower COGS by magic: it reduces losses, waste, wrong purchases and lack of control — and all of that hits COGS directly.
It turns shelf life, stock and food handling into traceable data — preventing waste, needless purchases and losses from lack of control.
What handwritten labels are really costing your kitchen.
It's not a lack of organization — it's money, time and risk slipping away every day.
Money in the trash
Product expires forgotten at the back of the cooler and becomes a loss — every month.
Fear of inspection
With no traceability and no documented allergens, a health inspection visit can turn into a fine.
Everyone does it their own way
Pen, tape and memory — the standard slips the moment the owner leaves the kitchen.
You in the dark
Not knowing who prepped it, how much is ready or what to restock, you decide on guesswork.
Far beyond shelf life: your whole operation across 6 fronts.
Set it up once, print in seconds and track everything — on the floor with Android, in management on the web.
Labeling
Print on any thermal printer, with your brand.
Shelf life
The right rule for every state of the food.
Staff
A standard that runs even when you are away.
Inspections
Proof of who did what, ready for health inspection.
Stock
How much of each product is labeled and valid, without eyeballing it.
Purchasing
Decide what to buy and when — fewer needless purchases.
Create, print and check off labels offline.
Your operation always available, without failures — even when the internet goes down.
Professional labels, with your brand, in seconds
From editor to thermal print, no PC and no ink.
- Template editor with your establishment's logo, QR, batch and short code.
- Bluetooth thermal printing with automatic calibration (Zebra, Argox, Citizen, Elgin, Epson and similar).
- Batch printing: the entire shift labeled in one go.
The right shelf life for every state of the food
No staff having to work out dates in their head.
- Rules by state — opened, handled, thawed, cooked — and the app calculates the date.
- Allergens and storage already printed on the label.
- Automatic alerts for what expires in 24h and 48h.
Proof of who did what, ready for health inspection
Documented traceability, on the spot.
- A record of who prepped, printed and checked off each item.
- Allergens per FDA / EU 1169/2011, with QR and batch on the label.
- Complete history with CSV export.
How much of each product is labeled and valid, right now
A real-time view, no spreadsheet and no eyeballing.
- Balance of active labels per product (not merchandise stock).
- Check it instantly — without pulling anyone off their job just to count stock.
- With stock in plain sight, decide better what to buy and when: fewer needless purchases and less surplus that spoils.
- Minimum alerts and check-off by QR scan or 6-digit code keep the balance always accurate.
In practice, your operation becomes more professional.
Standardization
The same professional label, with your brand, across every shift and location.
Compliance
Shelf life, allergens and traceability ready for inspection (FDA / EU 1169/2011).
Control
The owner tracks KPIs, waste and production by staff member from the dashboard.
Less waste
Fewer needless purchases and less loss from expiry — with alerts for what expires and what to restock.
A small reduction in COGS pays back the entire investment.
The savings generated by adopting EtiquetaChef can quickly pay back the investment — including the annual subscription, the thermal printer, the phone/tablet and the labels.
A conservative estimate: kitchens lose, on average, a meaningful slice of COGS to expired product with no control.See the system in action
The owner follows along on the web; the team uses Android to create, print, scan and check off labels.
Ideal for anyone handling food every day
If your operation preps, stores and serves perishables, EtiquetaChef organizes the day.
Restaurants
Trackable mise en place and kitchen standardization.
Bakeries
Recipes with clear allergens and visible expiration.
Delivery kitchens
High-volume production with automatic FIFO.
Food production
Small producers with serious traceability.
Catering and events
Batch production with clear expiration and lot codes.
Grocery and deli
Portioning and labeling at the store scale.
Hotels
Breakfast, bars and hotel kitchens on one expiry standard.
Schools
School kitchens and meals with shelf life and an owner per portion.
Supermarkets
Deli, bakery and butcher labeled to the same standard.
Want to get your kitchen operation organized?
Book a quick demo and see EtiquetaChef in your own establishment — no strings attached.
