Kitchen Guide (Back-of-House)

What you are looking at

Each ticket is an order, or the part of an order that belongs to your station. Items move through their statuses as you work them, and the ticket clears when everything on it is done.

Orders reach you from every direction — the restaurant POS, a waiter's phone, a guest scanning the table QR, and delivery or collection orders once accepted. They all arrive the same way.

Working the pass

How to Open the Kitchen Display (KDS, kitchen screen, see orders)

On a screen at the pass, or on a phone.

Required permission: Kitchen read

1. Go to Kitchen Display in the left sidebar on a monitor or tablet
2. Or open Kitchen in the staff app on a phone
3. Check you are on the right station

Result: Tickets for your station appear as orders are fired.

Note: If Kitchen is missing from the staff app, the outlet may not have KDS enabled — it is a separate module from Restaurant. Ask your manager.

How to Work a Ticket (cook an order, advance item, bump ticket)

The core loop.

Required permission: Kitchen read

1. Read the ticket — items, quantities, modifiers and any notes
2. Advance each item as you start and finish it
3. Bump the ticket when everything on it is done

Result: The ticket clears your screen and front of house can see the food is ready.

Note: Bump once. The button guards against a double-tap, but a ticket bumped twice in quick succession is worth mentioning to your manager — it can double-count the cost of the food.

How to Handle an Item You Cannot Make (86 an item, run out, out of stock, cannot cook)

Tell the system, not just the waiter.

1. Tell front of house immediately so they can speak to the table
2. Ask a manager to mark the item Unavailable in the menu manager

Result: The item stops being orderable across every surface — the POS, the staff app and the consumer app — rather than being refused one table at a time.

Note: Marking it unavailable is not the same as disabling it. Unavailable means *not today*; it stays on the menu and comes back when you have it.

How to Read Prep and Modifiers (special request, allergy, modifiers, no onions)

Modifiers and notes travel with the item to your station.

1. Check each item for modifiers — additions, removals and options chosen
2. Read any note attached to the item or the order
3. Treat allergen notes as instructions, not preferences

Result: The food matches what was ordered, including anything the guest asked for.

Recording what the kitchen uses and loses

How to Record Production and Waste (prep waste, kitchen waste, day book, record what we made)

Production and waste are usually the same event — you made 240 and broke 12 filling them.

Required permission: Inventory adjust

1. Open Day Book in the staff app, or Inventory & Products → Stock Day Book
2. Find the product
3. Enter what you Made and what was Wasted, with the reason
4. Post the day when the shift is done

Result: Stock reflects what the kitchen produced and lost, and the loss is booked to the right account.

Note: Posting twice is safe — it applies only the difference. You can post mid-shift and add more later.

How to Report a Dish Costing the Wrong Amount (recipe wrong, wrong ingredients, portion size wrong)

You are the person who knows what actually goes into a dish.

1. Check the recipe in Restaurant Setup → Recipes
2. Compare the ingredients and quantities against how you really make it
3. Check the yield — how many portions one batch produces
4. Tell your manager what differs, or correct it if you have the permission

Result: The recipe matches reality, and so does the dish's food cost.

Note: A yield entered as one portion when a batch makes four produces a cost per portion four times too high. Kitchen knowledge is what catches this.

Related

• Restaurant POS & KDS
• Recipes — including station routing
• Stock Day Book
• Delivery & Pickup — where online orders come from
• Staff App