Kitchen Display
Every ticket, in front of the chef.
The kitchen sees what the POS sent — no chits, no shouting, no walking. Tickets age, urgency grows, plates leave on time. Stations get only what they need, and the chef sees the whole pass.
- Tilapia ×1
- Chips ×1
- Club Sandwich
- Latte
- Tusker ×2
- Gin & Tonic
- Beef Skewers ×3
Outcomes
Numbers your owner will notice.
Ticket-to-pass
Mis-routed items
Stations online
Avg. age in queue
Ticket lifecycle
From fired to served — without a runner shouting.
Fired from POS
00:00Order lands on the right station with modifiers, allergens and course pacing.
In progress
01:30Chef taps in-progress; ticket turns amber as it ages past target.
Plating
04:10Marked ready; the pass and the runner see it; bar items can sync to mains.
Bumped to service
04:40Cleared from the board; POS updates the table state automatically.
Stock reconciled
End of dayRecipe deduction trims inventory; low-stock items surface for the next purchase order.
FAQ
What chefs ask first.
“Kitchens that switched to Operra report calmer service and fewer re-fires — because the chef sees the right ticket, at the right time, on the right screen.”
See Kitchen Display on your property.
We'll tailor the demo to your exact workflow. Onsite or online.