Index
Section: Main Menu > Digital kitchen
Introduction
With the digital kitchen you will be able to manage your orders without the need of paper. The main advantages are:
Less dependence on a printer (network status, paper rolls, etc.).
Communication and visibility among the whole team of the status of the orders.
With the help of filters, operators will be able to see only the dishes they are interested in, making the work easier and more intuitive.
In this article we will look exclusively at the actions that can be carried out on this screen. To know how to send dishes to the kitchen, please read the article Table map and POS.
Parts of the digital kitchen
Filters: Here you will be able to filter and view only the sales lines that have been sent to the kitchen according to their status and location, which can be:
Sent: It has been sent to the kitchen but has not been requested to be cooked.
Requested: In room they request that dish to be cooked.
Preparing: The chef has marked it as being cooked.
Marched: The chef has marked that the dish is ready to serve.
Served: The room has marked that this dish is served to the client.
Area: Only the sales whose products belong to that area will appear. For example, in the kitchen only the meals will appear and in the bar the drinks. For it to work well the products must be well configured.
Checkout: Only sales whose products have been sent through a specific checkout will appear. This way you can have different installations using the same program without mixing dishes.
Action buttons: With these buttons you can change the status of the plates. First you have to click on the lines and then on the desired button to change them to that state. Read the previous point to know what each state means. The colors of the buttons and lines will help you to know what state they are in.
Commands: In the central part of the screen we will see the commands with the following information:
A printer icon in case you want to print the order.
The Table number of that order.
The ID of the sale of that order.
The Client of that order.
The Waiter who has sent that order.
The Cashier that the waiter who sent the order is using.
The number of Diners of this order.
The Dishes of an order with:
The Color of the state they are in (look at the colors of the buttons in the previous point).
The Product or dish.
The Tags or modifications of a dish.
The time that the dish has been in the same state (Minutes : Seconds).
How to change the status of a plate
Select the line/s you want to change the status.
Click on the desired button:
Sent: To mark that it has been sent to kitchen but is not requested to be cooked.
Requested: To mark that cooking is started.
Preparing: To say that it is being cooked.
Marched: To notify that the dish is ready to serve.
Served: To mark that this dish is served to the client.
Note: You can change a dish status as many times as you need.
How to filter the dishes I am interested in
You don't have to see all the orders with all their dishes. If you are only interested in seeing the dishes of a specific state or type, use the following filters:
Sent: To see the dishes that are going to be cooked later. Useful for the dining room and kitchen.
Requested: To see the dishes to start cooking. Useful for kitchen.
Preparing: To see the dishes that are being cooked. Useful for room and kitchen.
Marched: To see the dishes that are ready to serve. Useful for room.
Served: To see the dishes that have been served. This status is normally used to erase from the screen everything that is completed.
Area: To see only the dishes that belong to your area. For example, in the kitchen only the meals will appear and in the bar only the drinks. For this to work properly, the products must be properly configured.
Cash register: To see only the dishes of those sales whose products have been sent through a specific checkout. This way you can have different installations using the same program without mixing dishes.
Normally the chef, at the beginning of the day, leaves the following filters activated:
Requested. To see the dishes to start cooking.
Preparing. To know the dishes that are being cooked and to be able to change the status easily later.
Marched. To see the finished dishes that have not yet been served.
Normally, at the beginning of the day, the room leaves the following filters activated:
Requested. To see if a dish is still on hold.
Preparing. To see if a client's dish is already being cooked.
Marched. To know when a dish is ready to be served.