The pass, without the printer rail.
A restaurant board has to understand courses, stations and the difference between a table’s starter and its main.
Courses that hold and fire
Tickets carry their courses; the main does not fire with the starter. The board shows what is held, what is firing and what is late against the quote.
Stations see their own lines
Prep areas split a ticket by station — grill sees grill, fryer sees fryer — and the pass sees the whole ticket coming together.
Every channel, one list
Table orders, QR rounds, kiosk collections, phone-ins rung at the till: one board, each ticket marked with where it came from and the table it goes to.
Timers a head chef trusts
Every ticket carries its age and the wait the guest was quoted. Late goes loud (a red header, on purpose); a made ticket advances one step at a time and can never be stranded.
The venue-agnostic page for this pillar: Kitchen screens → · everything for this venue type: Restaurants →
More for Restaurants
Free to use.
Everything on this page is in the product now — and it costs a food hall nothing to run.