What the label system does

Every prepped item in a professional kitchen needs a label saying what it is, when it was made and when it must be thrown away. Handwriting them is slow, illegible by day three, and the date is whatever the person with the marker believed at the time.

Servora prints them, and — this is the part that matters — calculates the use-by date from a rule you set once, rather than asking the person at the bench.

1. The item — large enough to read across a chiller.
2. Label type — use-by, defrosting, opened, received and so on — each has its own template.
3. Use by — worked out from the shelf-life rule for this item in this storage state. Nobody types it.
4. Prepared — the date and time it was printed.
5. Quantity — how much is in the container, when it is given.
6. Prepared by — always a name — a label nobody signed does not do its job.
7. Storage — chilled, frozen, ambient, thawing, opened or cooked.
8. Instruction — how to keep it, from the item.

What is on a label

• The item name, large enough to read across a chiller.
• Prepared — the date and time it was printed.
• Use by — calculated from the shelf-life rule for that item in that storage state.
• Who prepared it, and which outlet or station.
• Optionally a QR code, allergen text, or your own fields — templates are configurable.

The four screens

Built for wet hands

The staff-facing label app is a separate, simplified screen designed for a tablet at the bench: big targets, no small text, sign in with a PIN rather than a password. It is used with gloves on, and that constraint shaped the whole design.