Orders and kitchen display.
Every order your callers and guests place arrives in one screen, in real time, while you are cooking. The Orders tab is your kitchen display, your ticket rail, and your daily report rolled into one. Here is how to read it, run it, and get the numbers out of it.
The Orders tab
Open the Orders tab and you are looking at your service as it happens. Orders appear the second a caller finishes on the phone or a guest taps confirm on a table. You do not refresh, you do not reload, and you do not wait. The screen updates on its own, so a new ticket simply shows up while your hands stay on the pan.
It runs in any web browser, on any screen size. That means any tablet you already own, a spare laptop, an old monitor in the corner, or the till screen at the pass can become a live kitchen display. There is no special hardware to buy, no box to install, and nothing to wire in. If it can open a web page, it can run your kitchen screen.
Order statuses and the flow
Each ticket carries a status so everyone can see, at a glance, where it is in the line. There are five:
- New: the order just landed and nobody has started it yet.
- Cooking: the kitchen has picked it up and is working on it.
- Ready: it is plated and waiting at the pass.
- Served: it has left the pass and reached the guest.
- Cancelled: the order was pulled, whether it was a test, a mistake, or a guest who changed their mind.
Moving a ticket along is one tap. When you start a dish, tap it to cooking. When it is plated, tap it to ready. When it goes out, tap it to served. The whole rail stays honest because the status changes the moment you tap, and everyone watching the screen sees the same thing.
What is on a ticket
Every ticket tells the kitchen exactly what it needs to know, without anyone having to ask. On each one you will see:
- Phone Pickup or Delivery for an order taken on the phone, or the table number for a QR order, so you always know where it is going.
- The items, with quantities, so two of the same dish never gets read as one.
- Customisation notes, such as no onions, sauce on the side, or extra spicy, sitting right under the item they belong to.
- The source, marked as phone or QR, so you can tell a call from a scanned table order without thinking about it.
Running a service, step by step
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Open Orders on a kitchen screen
Pull up the Orders tab on whatever screen lives near the pass. A tablet on a stand, a laptop on a shelf, or a spare monitor all work the same way.
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Keep it open during service
Leave the tab open for the whole shift. It refreshes itself, so once it is up you can forget about it and let new tickets arrive on their own.
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Tap a new order to start cooking
When you pick up a fresh ticket, tap it to move it to cooking. Now the rest of the team can see it is yours and in hand.
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Mark ready when plated
The moment the dish is plated and sitting at the pass, tap it to ready so the front of house knows to run it.
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Mark served when it leaves the pass
As the plate goes out, tap it to served. The ticket clears off the active rail and your screen stays clean for what is cooking next.
One screen for everything.Phone orders and QR orders both land in the same Orders tab. Your team learns one screen and one set of taps, whether the order came from a call or a table. There is no second system to check.
The daily numbers
The same Orders area gives you an analytics view, so you do not have to guess how the day went. At a glance you can see:
- Revenue today, the running total of what you have taken so far.
- Order count, how many orders have come in.
- Average order value, what a typical ticket is worth, which tells you fast if upsells are landing.
- Top dishes, the items selling hardest right now, so you know what to keep prepped.
- A breakdown by source, showing how much came from the phone against how much came from QR tables.
Read together, these numbers tell you whether the lunch push worked, which dish to feature tonight, and how much of your revenue your phone line is quietly bringing in.
Exporting your orders
When you want the raw record, you can download your orders as a CSV file straight from the Orders area. The file opens in any spreadsheet, so you can hand it to your accountant, fold it into your own reporting, or keep it for your books. Pick the period you want, download, and the file is yours.
Give the pass its own screen.Leave the Orders tab open on a dedicated device near the pass for the whole shift, and nothing else on it. A tablet on a stand at eye level means new tickets are seen the second they land, and no order slips past while someone is mid-task on a shared screen.
What to read next
You can run a full service from this one screen. Go deeper on what feeds it and what it costs:
- Languages and AI personality to shape how the AI takes the orders that land here.
- Plans and billing to see which plan turns on phone orders and the full analytics view.