Restaurant and kitchen

Organize restaurant and kitchen orders

Link orders, tables and preparation stations throughout service.

Prepare the positions

In the kitchen settings, assign the products to the appropriate preparation stations. Organizing by position helps the team find the lines it needs to process.

Track orders

Check the table or service context and then the order items. Use the statuses of the kitchen board to distinguish what remains to be prepared from what is ready.

Coordinate service and payment

A completed preparation and a customer payment are two different events. Keep the order identifiable until service and then payment to avoid confusion between tables.

Why is an item not in the expected kitchen station?

Check the product assignment in the kitchen settings, then the position and filters consulted. Also check the order and its status. A drink assigned to the Beverages item should be looked for in this context rather than in the grill preparations.

How to avoid confusing preparation and collection?

Follow the order reference and table throughout the service. Readiness status indicates kitchen work; payments describe what the customer paid for. Check the sale balance before concluding that a ready order is also paid.