In a combination setup, kitchen operations use a combination of network printers and workstations to manage orders.
To use this setup, you'll need to set up service areas, workstations, and network printers. For instructions, see:
Your kitchen is divided into 3 service areas: Expeditor, Hot station, and Cold station. Staff in Prepare Areas use prepare slips provided by network printers. The Expeditor uses a screen to view orders being prepared, and mark them as Collected, as well as printing pickup slips.
Service areas are set up as follows:
- Expeditor: The area where serving staff collect prepared dishes to deliver to customers. A network printer is set as a Pickup Slip Printer. A workstation located in the Expeditor service area is set to print pickup slips on this network printer.
- Hot station: A prepare area where hot food is prepared. The network printer is set as a Prepare Slip Printer.
- Cold station: A prepare area where cold food such as salads or desserts are prepared. The network printer is set as a Prepare Slip Printer.
When items are ordered, a prepare slip is printed on a network printer in the relevant service area to instruct kitchen staff to prepare the items.
When the items are completed, the Expeditor prints a pickup slip, which tells serving staff to deliver the item to the customer. The Expeditor then uses the workstation to indicate that the item has been Collected.