Dine-in, QR, and online orders all land on one kitchen screen — with elapsed-time tracking so a slow ticket never goes unnoticed, and one-tap printing to your thermal printer.
What actually happens between a guest ordering and the kitchen firing it.
A three-column board (Pending, Preparing, Ready) on the staff terminal, auto-refreshing every 10 seconds with a sound alert on new tickets.
Every ticket shows elapsed time since it was placed, with a visual warning once it's been open past 10 minutes — so nothing quietly falls behind.
Dine-in, QR-scan, and online orders all land in the same kitchen queue. Online orders require one staff approval step before they reach the kitchen.
Print a kitchen ticket formatted for standard 80mm thermal printers straight from the billing screen — pick your printer once, then it's one tap per ticket.
It refreshes on its own every 10 seconds, plus a manual refresh button and a sound alert whenever a new ticket comes in — so kitchen staff don't need to keep checking a paper spike or shout across the pass.
Yes, they land in the same kitchen queue. Online orders go through one extra step first — staff approve them (moving the order from Pending to Preparing) before they show up on the kitchen screen, so an unexpected online order doesn't reach the kitchen unreviewed.
From the billing screen, a KOT prints in a layout formatted for standard 80mm thermal printers, sent to your browser's print dialog — pick your printer once, and reprints from there are one tap. It's not a fully automated print queue; a staff member triggers each print.
Not yet — every ticket goes to the same kitchen queue regardless of item type. Station-specific routing (e.g. drinks to a bar screen) isn't available today.
Yes — the kitchen screen shows how long each ticket has been open, with a visual flag once a ticket passes 10 minutes, so a delayed order doesn't quietly fall behind.