The pass sees what the kitchen sees.
A kitchen does not work with a list. It works with order, station and status. A ticket that comes in must immediately make clear what is being made and where it goes.
The kitchen display shows the dishes issued to a station. New tickets are listed separately; items in preparation remain visible; completed items stay until they are served.
New tickets per station.
In preparation, with the next step.
Ready and served, with allergens.
The menu determines where the ticket ends up.
A dish is linked to a station. The kitchen receives the dishes; the bar receives only the drink lines. That way neither side has to look through the other.
A change in the order stays in the same place. The kitchen does not have to guess which dishes belong to a table; the pass sees the order and the status.
Illustrative course display with fictional data.
Courses have an order. Tickets have a status.
A starter does not have to wait until the main course is served. Courses can be released separately; at the pass it stays visible what has already been served and what is still waiting.
Allergens are on the ticket. A warning is visible before the dish is made, not only when it is served.
The kitchen does not have to go past the pass to ask the same question again. The order and status are on the screen.
Intervention must be possible, but it doesn't have to be the default.
- 01
A step back
A ticket can go back to the previous status. The change remains visible in production.
- 02
A manager action
Intervening is a separate action, not the button everyone hits by accident.
- 03
The archive
Completed tickets disappear from the active columns but remain searchable.
The statuses of the day next to the tickets.
Today's screen in the business environment shows per service the running orders, occupancy and points of attention. The kitchen display itself stays at the pass; this overview is for those who need to oversee the whole day.
Incoming tickets, running orders and active tables come together here. This way the manager sees the same order status as the pass, without having to check the kitchen screen.
Today · orders · occupancy
View the kitchen display with your own stations.
Tijdens een walkthrough kijken we naar de gerechten, de stations en de momenten waarop de pass nu handmatig moet ingrijpen.
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