THE KITCHEN

One queue, routed by station

Every order lands on the kitchen screens the second it is rung in, split by who cooks what. No more reading three tablets while the fryer beeps.

STATIONS

Fryer sees fries. Grill sees chicken.

Set up stations per site in the back office: Fryer, Grill, Pass, whatever your line looks like. Route whole categories, then override single items where it matters. A meal deal splits itself: the chicken goes to the grill, the fries to the fryer.

Mark one station as the expo and it sees every order in full, so whoever runs the pass can call the bag together.

No stations configured? One Kitchen screen, everything on it. Routing is opt-in.

ALLFRYERGRILLPASS ◎

#0110:40

3 PERI FRIES
"extra crispy, no salt"

THE CLOCK

Green, amber, red, sorted

Tickets age in front of you: green under three minutes, amber past three, red past six and pulsing. Your slowest station shows up in the numbers, not in the reviews.

Bump a ticket when it is done. Bumped the wrong one? Recall brings it straight back and the order steps back to preparing. An order only reads ready when every cooking station has bumped its part; the pass never blocks it.

Bumps and recalls sync as events, so a screen that loses signal catches up instead of losing tickets.

#0470:42

2 QTR CHICKEN
1 PERI FRIES L

#0454:38

1 WHOLE CHICKEN
2 SLAW

#0446:12

1 ZINGER BURGER
1 WINGS X6

THE TICKET

Everything the cook needs, nothing else

Quantities, modifiers, the parts of a meal deal spelled out one per line, and the kitchen note from the till in quotes underneath. Channel and order number up top so counter, web and delivery orders read the same.

Prep times are recorded per station, so the back office can tell you the grill runs two minutes behind on Fridays.

TICKET #011 · POS · GRILL

1 CHICKEN MEAL

1 QUARTER CHICKEN

1 OVERNIGHT SLAW POT

"no mayo"

Next: the back office.

Where the menu, the prices, the stock and the numbers live.

See the back office