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Every ticket. The right station.

Tickets route to grill, cold, dessert and bar the moment the floor sends them — with modifications shown in the size and contrast that holds up under service conditions. The KDS replaces paper dockets and keeps your all-day count honest without anyone shouting across the pass.

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From order sent to plate out.

Every ticket follows a defined path through the kitchen. The KDS tracks each step — so nothing gets lost between the floor and the pass.

  1. Server sends the order from the floor

    The moment the server confirms the order on their Ops tablet, the ticket appears on every station that needs to prepare part of it. Nothing is called out, nothing is written down.

  2. Items route to the right station

    The grill station sees the eye fillet and the lamb rack. The cold section sees the salad and the oysters. The bar sees the cocktails. Each station only sees what belongs to it.

  3. Course hold keeps entrees back

    If the floor placed a course hold, the entrée ticket sits in a held state on the KDS. The kitchen can prep but not push. The clock is visible.

  4. Floor sends the fire

    When the floor manager taps 'fire' on their Ops tablet, the held ticket releases on the KDS instantly. No phone call. No walk to the pass. The kitchen sees it and moves.

  5. Station bumps when the dish leaves

    The chef bumps the item when the plate goes up. Elapsed prep time is logged at that moment — not estimated later.

  6. Expo sees the full ticket at the pass

    When every item on a ticket has been bumped, the pass screen shows the complete ticket ready to expo. Timing is visible; nothing leaves until the full cover is accounted for.

A ticket that reads at a glance under heat.

Station screens show the dish, modification notes and course marker in a high-contrast layout built for a hot kitchen — not a desktop interface. Elapsed time is always visible. A held course shows its state clearly so the station knows to prep but not push.

Course 2 for T14 held — floor fire pending

Grill — Course 2 tickets Service · 7:52 PM
  • T7 · Eye fillet 220g · med-rare 12:42 → 14m
  • T7 · Lamb rack · no rosemary jus 12:42 → 14m
  • T14 · Wagyu rump · well-done · GF HELD
  • T14 · Barramundi · no butter HELD
  • T3 · Duck breast · medium 13:01 → 3m

Protect the pass. Every ticket accounted for.

When every station knows what it's cooking, every hold is visible and every bump is timestamped, the pass stops being a place where tickets go missing and starts being the last quality check before the plate leaves the kitchen.

See how it connects to the floor app

Paper dockets tell you what was ordered. The KDS tells you where every ticket is, how long it's been sitting, and whether the modification the guest mentioned twice actually made it to the right station.

Equimise operations playbook

  • 60–90 s

    average improvement in fire-to-bump times after the first month

  • Zero

    missed modifications when dietary notes display at station level

  • Full shift

    bump history and prep times available for post-service review

What kitchens ask before switching.

  • Does it work with the way our kitchen is laid out?

    Station routing is set up to match your kitchen — grill, cold, pastry, bar, or however your sections are named. Items are assigned to stations via the menu configuration in Admin, so you don't need to relabel your kitchen to match the software.

  • What happens if the tablet goes dark mid-service?

    The KDS runs on-device and syncs when the connection restores. Tickets that fired while offline are queued and appear on the station screen in order once the connection comes back.

  • Can different stations see different tickets?

    Yes. The grill station sees only grill items. The cold section sees only cold prep. Each station screen is scoped to its items — chefs are not scrolling past tickets that belong to someone else.

  • How do course holds and fires work?

    When a server places a course hold in the Ops floor app, the affected ticket sits in a held state on the KDS. The kitchen can start prep but the ticket is marked clearly as held. When the floor taps fire, the release arrives on the KDS instantly — no call, no relay.

  • Can we see prep times after a service?

    Yes. Every bump is timestamped. After service you can review average prep times by station, by dish and by shift. Over time this becomes the data for adjusting kitchen setup before the next busy period.

The kitchen in sync with the floor and the menu.

Walk through a live service ticket flow.

Book a 30-minute walkthrough. We'll show you station routing, course holds and prep-time tracking — mapped to your actual kitchen layout.

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