BlazeIQ Labels · Kitchen labelling
The use-by label, printed before doubt sets in.
A hand-calculated or marker-written use-by date exposes your business to a product recall — or worse. BlazeIQ Labels calculates the use-by date and time automatically from CalcMenu data (recipe, allergens, shelf life) and prints the label to a Bluetooth or network thermal printer. The base app is free; compliance modules activate on request.
What changes for you
You hand a chef a marker and ask them to do date math under pressure. Get it wrong once, and it's not a typo — it's a recall.
BlazeIQ Labels calculates every use-by date from the recipe itself and prints it in one tap — the same correct answer, every time, whoever's on shift.
- Stop trusting memory for something that can end in a recall.
- A new hire labels exactly like your best chef, from day one.
- Walk into an audit with a printed answer, not a guess.
5 s
From picking the item to a printed label
BLE + LAN
Thermal printers supported natively — hardware available through us too
Free
Base labelling is free — compliance modules activate on request
| Without BlazeIQ Labels | With BlazeIQ Labels | |
|---|---|---|
| Labelling | Use-by date calculated by hand, written with a marker | Date and time calculated automatically from CalcMenu, printed in one tap |
| Printer | One device, one printer — re-pairing on every switch | iPad, iPhone and Android share the same printer with no re-pairing |
| Freezing | Improvised thawing rules, no written trace | Region-by-region rules, a proof label printed at every step |
Everything your kitchen needs to label correctly
Automatic use-by labels
Item, staff member, copy count — the use-by date and time calculate themselves and print in one tap.
Receiving & opened items
Two separate flows for goods receiving and opened items — a simple traceable timestamp, no shelf-life calculation required.
Freeze & thaw
Rules adapted per region (Switzerland, EU, Singapore SFA, Australia FSANZ) with refreeze prevention. Every step prints its own proof label.
Built-in kitchen timers
Add an optional timer to every printed label. The dashboard shows everything active, everything expiring, and everything due to thaw.
One printer, many devices
iPad, iPhone and Android share the same Bluetooth printer — the connection releases automatically between prints.
Self-service admin dashboard
Items, categories, staff and templates managed by the kitchen manager — no IT ticket, no EGS involvement needed.
Full packaging labels for food manufacturers
Producing to order for retail or foodservice accounts needs more than a use-by date — it needs the complete legal declaration, recalculated for every batch. BlazeIQ Labels generates it from the same CalcMenu recipe data your kitchen labels already use.
Ingredient list & QUID
The full ingredient declaration, with QUID percentages (e.g. "Chicken (30%)") for every named or emphasised ingredient — recalculated against the batch actually produced, not a static reference recipe.
Allergen declarations
Derived from the same recipe record as the ingredient list and QUID, so allergen data never needs separate re-entry per SKU, per production run, or per market.
Multi-language, per market
One recipe produces labels in whichever language each market requires — French one week, German the next — with no separate translation pass per SKU.
Works with the hardware you already have
iOS, iPad, Mac & Android
Native app on tablet and smartphone, with watchOS and Wear OS companions for the line.
Thermal printers
Broad native compatibility, over Bluetooth Low Energy or network — we can also supply the printer itself.
A4 / Avery Zweckform printing
For office label sheets, with no dedicated thermal printer needed.
EU hosting
Supabase EU Central backend, print history and quotas centralised per property.
Built for volume
5-star hospitality · Production kitchens · Industrial caterers
Tens of thousands of labels printed every month, on printer fleets shared across multiple devices — with no IT ticket and no downtime during service.
From the blog
Ask three chefs the same question: what 'my kitchen doesn't need labels' actually costs
The most common objection to prep labeling is also the easiest to test: ask three experienced chefs on the same team the same shelf-life question and compare the answers. What that test usually reveals — and what handwritten labels actually cost once you count the minutes and the downside risk, not just the sticker price of a system.
One clause in the FDA Food Code lets a kitchen skip temperature checks on prepped food entirely — replacing the thermometer with nothing but an accurately written label
Most food-safety rules for prepped food revolve around temperature: keep it cold, keep it hot, check it regularly. A specific US FDA Food Code provision — Time as a Public Health Control — allows an establishment to legally skip temperature monitoring altogether and control safety with time alone, provided every batch is marked with the exact time it must be sold, served or discarded. The entire legal compliance burden shifts onto one thing: the label being right, every single time.
Ready to automate your labelling?
Book a 30-minute demo — we'll set up BlazeIQ Labels live with your printer.
Book a demo