Management & Operations
From Paper Tickets to Screens: Order Flow with Kitchen and Bar Screens
Paper tickets get lost, handwriting is hard to read, and a late order is noticed only when the guest asks. We explain how kitchen and bar screens organise the order flow and what to watch for when you switch.
3 min read
Key takeaways
- Orders reach the right team’s screen at once, with the table or room; the bar sees drinks, the kitchen sees food.
- Orders are taken on or assigned and move step by step: received, accepted, being prepared, on the way, delivered.
- Work past its target time is flagged to the team first, then to the manager; the kitchen TV can serve as a wall display.
- Screens open in the browser on a computer, tablet or phone; no special hardware or installation needed.
The hidden cost of paper tickets
In a kitchen that runs on paper tickets, an order starts with the waiter’s handwriting. The ticket comes out of the printer, is pinned to the pass or gets lost. If a note cannot be read the plate is made again, and a late order is noticed only when the guest asks. At peak times these small hitches add up and wear out both the team and the guests.
How does the screen-based flow work?
1
The order arrives
An order placed from the table QR code or from a room arrives at once on the right team’s screen, with the table or room number. Size, extras and notes are in writing.
2
It is taken on
The team takes the order or assigns it to someone. Until it is accepted, the guest can still edit or cancel it.
3
It is prepared
The status changes to “being prepared”; the guest sees this on the phone and knows the estimated time.
4
It is delivered
The order goes to the table or room and is closed as “delivered”. The guest can rate the experience.
Staying in control at rush hour
- Target times and late alerts: work past its target is flagged to the team first, then to the manager.
- “Kitchen busy / not taking orders” is switched on in one tap, and guests see it in the menu.
- A product that runs out is marked sold out in one tap, so guests cannot order it.
- If something changes, the team writes to the guest on the order.
- The team’s internal notes are never shown to guests.
What to watch for when you switch
- Clarify departments: which products go to the bar and which to the kitchen?
- Set realistic preparation times per product group; the estimated time shown to guests is based on them.
- Place the screen where the team can see it; a tablet stand or a wall-mounted TV is enough.
- In the first weeks, update target times based on real data.
Planning with data
A side effect of the screen-based flow is timing data for every order. In the management panel you see preparation times, busy hours and best sellers. The day-and-hour heat map helps you plan shifts around real demand.
Frequently asked questions
Do we need to buy a special device for the kitchen screen?
No. The screen opens in the browser on a computer, tablet or phone. You can use an existing TV as a wall display.
Can the bar and kitchen see different items of the same order?
Each team sees only its own work. You decide the departments and where each product goes.
Can we keep printing tickets?
With the waiter screen and table bill add-on, the bill is printed when the table closes. The bill is for information and is not a fiscal receipt.
Who notices delays?
Work past its target time is flagged to the team first, then to the manager. Late orders are also listed in the management panel.
See this experience in your venue
Explore the live demo, or talk to our team for a tailored quote and a free sample kit.
