01
Rounds split by route
Food goes to the kitchen display, drinks to the bar, in the same second. Every ticket knows the table, the round number and the waiter, so nobody asks who ordered what.
WHAT YOU GET
Kitchen display
The kitchen does not need another slip — it needs an order of work. The screen shows what is being cooked now, how long each item has waited, and what goes out together.
02
Two timers on every ticket
The large number is the time in the current column — what the cook reacts to. Below it sits the total time since the order was placed, because that is what the guest feels: a dish three minutes into prep but forty minutes into the wait no longer looks fresh.
03
Ticket colour and per-item timing
A ticket changes colour as time passes, so the longest wait is obvious. Time is measured per item, not per order, so sides are not cooked too early.
04
Courses and grouping per table
Items for the same table sit together so they leave at the same time. Starters and mains are released in courses rather than all at once.
05
Changes and cancellations on approval
When a waiter requests removal of a sent item, the kitchen sees it only once the manager approves. Nothing leaves the screen without a trace in the history.
06
Fullscreen and multiple stations
The screen runs fullscreen on the kitchen monitor, with separate stations for grill, cold kitchen and packing. Each station sees only its own items.
We set you up on Monday. Saturday runs itself.
Book a 20-minute demo. We run it on your menu and your floor plan.
- A demo on your own menu
- A quote within 24 hours
- No commitment, no contract up front