Kitchen Ticket Flow for Restaurants
Every punched item becomes a ticket at the station that cooks it, and its state is visible until the dish leaves the pass. Cooks and captains share this screen.
Tickets by station
A single table order usually splits across the kitchen, so each station is sent only its own lines.
Marking the dish along the way
A cook marks a dish ready when it reaches the pass, and the captain marks it served at the table. Between those two moments the dish sits on the pending list, so nobody has to ask the kitchen twice. Where a kitchen is too busy to touch a screen, the pass staff mark on its behalf. The restaurant decides how far it wants this followed, and a kitchen may choose to mark only at the ready stage.
When the kitchen cannot send a dish
What this screen is not
- It does not time your cooks or score them
- It does not decide the order dishes should be cooked in
- It cannot run without a working network inside the kitchen
- It does not replace the call across the pass on a busy night
Frequently asked questions
Do we need a screen in the kitchen?
No. Printed tickets at each station work on their own, and a screen is added only if you want one.
Can one order print at two stations?
Yes. Each line goes to the station mapped to that dish, so one table order can print in three places.
What if the station printer runs out of paper?
The pending ticket stays on the order, and it can be reprinted at the same station or at the counter.
Who decides which dish goes to which station?
You do, at set-up. The mapping follows how your kitchen is arranged, and it can be changed later.
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