Tickets where they belong.
The Kitchen Display System (KDS) routes each ticket to the station responsible the moment an order is taken. Modifications sit on the line they affect. Courses hold and fire from the floor — no printer dockets, no radio calls, no re-keying.
What happens between the POS and the plate.
A ticket doesn't travel as one blob of information. It breaks apart the moment it's sent — each station receiving exactly what it needs, nothing more.
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Order taken on the floor
Server enters the order on the POS. Each menu item is already mapped to a station. The moment the ticket is sent, the kitchen display splits it automatically — grill gets the proteins, larder gets the salads, pastry gets the desserts.
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Course holds until the floor is ready
Entrees land at their stations immediately. Mains are held — on the kitchen display they sit in a pending queue, clearly separate from active tickets. Nothing goes on heat before the floor calls it.
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Floor fires mains
When the floor manager fires mains from the ops app or the floor map, the kitchen display moves the held tickets to active at every affected station simultaneously. No radio call, no runner — the fire signal is instant.
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Modifications surfaced where they're made
A dietary change on a barramundi dish appears highlighted on the grill station ticket — on the line the cook is working. Other stations see the rest of the order without the note cluttering their view.
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Prep load visible at the pass
The pass screen shows ticket count and estimated prep time across every station in real time. When grill is backing up, the head chef sees it before the floor does — in time to redistribute, not after the delay.
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Bump and confirm at the pass
Station bumps the ticket when the dish is ready. The pass confirms when everything for a table is plated together. Full ticket history is available if something needs to be recalled.
A ticket that reads like the station works.
Each station sees only its items — in course order, with modifications highlighted on the affected line. The ticket age shows how long it's been in the queue. The station cook sees their work, not the whole table's order.
Ticket age turns amber at 8 min, red at 12 min
- COURSE 2 — MAINS 3 items
- Grass-fed ribeye 300g Medium-rare
- ↳ Sauce on side MOD
- Barramundi, grilled No butter
- ↳ Extra lemon wedge MOD
- Eye fillet 220g Well done
- Pass — waiting on larder 1 item pending
- Station-level routing — each ticket goes only where it needs to go
- Item-level modification flags — not full-table notes requiring interpretation
- Real time prep load across every station, visible at the pass
- Zero radio calls to fire a course when floor and kitchen are on the same system
The first thing that improves when you move from docket printers to a kitchen display isn't speed — it's accuracy. When modifications reach the station that needs to act on them, dietary errors drop before you've changed anything else about how the kitchen runs.
Equimise operations playbook
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No relay
floor fires courses directly — kitchen display receives the signal instantly
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Every ticket
traceable from order to pass — useful when something goes wrong mid-service
Front and back of house on the same ticket.
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KDS app
The display interface your kitchen runs — built for high-contrast readability at station distance and fast bump interaction.
Read more → -
Order and table management
Course fires from the floor map travel directly to the kitchen display — no relay between front and back of house.
Read more → -
Ops app
Floor staff fire courses and flag table states from the ops app — the kitchen display responds in real time.
Read more →
See what your pass looks like when every ticket is in the right place.
Book a 30-minute walkthrough. We'll map your station layout and show you how the kitchen display routes a full service — from first order to final course.