In a screens only setup for kitchen operations, kitchen staff in each service area use workstation touch screens to mark orders as Made, Completed, or Collected. No paper slips are used.
To use this setup, you'll need to set up service areas and workstations in each area. For instructions, see Setting up kitchen prepare/pickup service areas.
Your kitchen is divided into 3 service areas: Expeditor, Hot station, and Cold station. Each service area has a workstation.
Service areas and their workstations are set up as follows:
- Expeditor: A pickup area where serving staff collect prepared dishes to deliver to customers. The workstation is located in the Expeditor service area and set as a master kitchen screen, allowing the workstation to monitor orders in other service areas.
- Hot station: A prepare area where hot food is prepared. The workstation is located in the Hot station service area.
- Cold station: A prepare area where cold food such as salads or desserts are prepared. The workstation is located in the Cold station service area.
When items are ordered, the order is displayed in the relevant service area to instruct kitchen staff to prepare the items. Staff use the workstation to indicate whether an item has Started or has been Made.
When the serving staff deliver the item to the customer, the expeditor can use the workstation to indicate that the item has been Collected.
For instructions on setting up this example, see Setting up a screens-only kitchen operation example.