Feature · Kitchen display

A restaurant kitchen display system that sends each dish to its station

The waiter taps send, and within 5 seconds the grill sees the steak, the cold section sees the starter and the bar sees the drinks — each with its table, its seat, its course and any note. Every ticket shows its age in colour, at the limits each station sets.

Tell me when it opens

It runs on screens you already have: a tablet on the pass, a phone at the bar, any screen with a web browser, or Slotora's app.

From the waiter's tap to the station

The round goes in at the table
The waiter sends the round with the seat, the course and any note. If the guest's card lists an allergy, it is read back before the round leaves, so the question is asked while the guest is still there to answer it.
Each dish finds its station
You decide once which categories or dishes go to which stations. The steak goes to the grill and the starter salad to the cold section; a cocktail goes to the bar and never clutters the pass.
Received, preparing, ready, served
The station moves the ticket along as it works. A ticket marked ready by mistake can be recalled, and a chime marks every new one so nobody has to keep watching the screen.
Amber, then red
Each station sets its own minutes. A salad that has waited eight minutes may be late; a slow-braised dish may not be. The colour changes at the station's own limits, not at a number chosen for the whole kitchen.

Courses that wait for the waiter

The kitchen should not start the mains while the table is still on its first glass of wine.

Fired, not guessed

Courses after the first wait until the waiter fires them. The station sees what is held and what comes next, so the mains can be prepped without being plated.

A strip per table

The floor sees a pacing strip for each table — which course is out, which is waiting — so the person firing the mains knows the starters have actually landed.

Changes with a reason

A manager voids or changes a dish that has already gone, and gives the reason. A double tap or a retry on a weak signal still makes a single round, so the kitchen cooks one steak, not two.

What “within 5 seconds” means

It is the promise, and we keep it modest on purpose. We measured the time from a waiter's tap to the station's screen in a load test of a hundred restaurants sending rounds at once, and set the promise above what we saw rather than at its best moment. That test was not run over your Wi-Fi, which is one more reason the number on this page is 5 seconds and nothing smaller.

Where the tickets come from

Waiters taking the order at the table, on a phone or a tablet.
Guests ordering from the table's QR code, once a waiter has confirmed it — or straight away, if your restaurant chooses that.
The menu itself: every dish, size and option the station sees is the one you built, with the 14 allergens on it.

After service

The sales reports keep the kitchen times beside the takings, the dish mix and the busy hours, for up to 92 days. When Saturday felt slow on the pass, you can see which station and which hour it was, instead of arguing about it on Monday.

The screens

Use what is in the building

The kitchen display opens in a web browser and in Slotora's app, so an old tablet on the pass or a phone in a stand at the bar is enough to start. A wall-mounted screen with a browser works the same way.

One price

The kitchen display is part of the one monthly price per location, with the bookings, the menu and the bill. There is no charge per screen or per station.

Read alongside

A calmer pass on a full night

One e-mail on the day Slotora for restaurants opens in the UK or Ireland.