Timers against your targets
Set a target time for each station. A docket turns amber as it nears it and red when it is over, so the oldest late order is never missed.
Kitchen display system
Every order on the right station, the moment it is sent.
Replace the ticket rail with a screen each station can read from across the kitchen. Dockets arrive oldest first, with a clock that tells the cooks how long they have.
Built to be read through steam.
The clock is the largest thing on a docket. Colour shows time against the target, and a thicker border says it again for anyone who cannot see the colour.
One tap to bump
Bump a docket when it is up. The floor sees it on the till straight away, and a docket bumped by mistake comes back with one tap.
Courses held until called
Mains wait on the screen, held and without a clock, until the waiter sends them. The kitchen fires when the table is ready, not when the order was taken.
Stations and the pass
Each dish goes to the station that makes it. The pass sees a table's whole course come together before it goes out.
Notes, options and seats
Every line carries its options, notes and seat number. A dish rung in twice the same way shows once, with its count.
How the kitchen is doing
The screen shows today's tickets out and the typical time. On Enterprise, the back office breaks kitchen times down by station, hour and dish.
Questions
About the kitchen display.
What screen does the kitchen display need?
Any tablet or screen with a browser and an internet connection. Each one is told which station it is, and it remembers.
Can different dishes go to different stations?
Yes, on Professional and Enterprise. Each dish goes to the station that makes it — the grill, the bar, the pastry section — and the pass sees the whole table come together.
Can a station still print tickets?
Yes. A station can be a printer instead of a screen, for a section that prefers paper.
Ready to see it with your own menu?
Tell us a little about your restaurant and we will be in touch.
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