Storage and sale,
with batch and use-by calculated.
Every preparation leaves the recipe book with its label: date, use-by according to your manual, sequential batch, allergens. For takeaway, also ingredients in order of weight and price per pound. You print.
The label is a strip of tape written in pen.
Today's date, maybe. Use-by by guesswork. Batch never. In the walk-in there are containers with faded writing and nobody knows whether the bolognese is from Monday or Thursday. At an inspection, it's the first thing they look at.
- Use-by by guesswork
Three days? Five? Depends on who's writing.
- No batch at all
If something goes wrong, there's nothing to trace back to.
- No alerts
You find the expired stock when you open it.
The use-by is decided by your manual.
Every preparation has a category, and every category has its storage days, the ones written in the restaurant's HACCP plan. Ordinoo applies them on its own: preparation date plus days, sequential batch, allergens from the recipe.
Rule, date, batch: nobody writes anything.
Pastry cream is a cooked preparation with eggs: two days. Prepped the 11th at 11:20 AM, it expires on the 13th. The batch is sequential, the operator is whoever opened the preparation, the allergens come from the recipe. The label has everything the health inspector asks for.
- From the HACCP plan
You set the days per category once, from your document.
- Allergens from the recipe
Change an ingredient, the label changes.
The takeaway label, already compliant.
For what you sell to take away you need more: ingredients in order of weight, allergens highlighted, use-by, batch, price per pound. Everything comes from the recipe and the price list, and the label comes out ready for the printer.
- Ingredients from the recipe
In order of weight, with percentages where needed.
- Allergens highlighted
As the FDA requires, without writing them.
A label is a batch you can follow.
It's not just a sticker: it's the thread that ties together the preparation, the walk-in, the use-by alert and the waste. If one day you need to trace a batch, the path is already written, with times and names.
- Sequential batch
Every preparation has its own, without making it up.
- Alert before use-by
In the morning report, not on the container.
- Waste in the accounts
What you throw away ends up in the food cost, it doesn't vanish.
Bring us one of today's preparations,
we'll print the right label
We open the recipe, set the storage days from your manual and print the first label with batch, use-by and allergens. Free and no strings attached: if it's not for you, we'll tell you ourselves.
- A preparation from the recipe book
- The days from your HACCP plan
- The first label, printed