Kitchen display
Flip pages, never scroll
Tickets fill whole pages in five layouts: Classic, Double row, Tiles, Split and Pickup. Arrows, page dots and a message “+12 on other pages · 3 late” sit in the top bar.
KITCHEN DISPLAY SYSTEM
Digital kitchen displays: calm in the kitchen, control over every order.
Guestit sends every order automatically to the right prep station. Kitchen, bar, expo and floor staff work from one controlled production flow.
Demo with sample dataThis demo is only available on a laptop or a tablet of 10 inches or larger.Open this page on a larger screen to try the demo.
The kitchen display during service
Tickets per table, per dish and per round, with allergies and changes included. Try starting a dish or marking it as ready.
The demo is in English.
THE PROBLEM
An order is not a ticket. It is a complete production flow.
An order can consist of dishes, drinks, modifications and instructions that are prepared in different places. When that information is spread across separate tickets, printers and verbal communication, errors and delays occur.
Guestit keeps the order together and distributes the work automatically across the right stations.
ONE ORDER, THE RIGHT SCREEN
Every team member sees only what is relevant to them.
The kitchen doesn’t have to process bar orders. The bar doesn’t have to search through dishes. The expo sees exactly which items are complete.
An order comes in via the POS, handheld, tablet menu or QR.
Guestit distributes the order based on how your venue is set up.
The kitchen sees only the dishes from its own prep station.
The bar sees only the drinks, separate from the dishes.
The expo sees which items of a table are complete.
All channels work from the same structure, not from separate systems.
THE SCREENS
A kitchen display for every responsibility.
Each station has its own role in the production flow. The screen shows exactly what belongs to it.
Prep screen
Shows the dishes of one prep station, with the modifications that go with them.
Bar screen
Shows only the drinks, so the bar doesn’t have to search through dishes.
Expo screen
Brings the items of a table together and shows when it is complete.
Chef screen
Gives an overview of all stations and the instructions for the service.
Each screen shows the information that is needed at that moment.
VIEW
The view follows the way you work.
Not every kitchen processes orders the same way. That’s why the screen adapts to the workstation, instead of the other way around.
In ticket view, an order stays together as a whole. In split view, the work is listed per dish, so several people can work on the same table at the same time.
You choose per workstation which view fits.
ROUTING
No unnecessary steps.
Guestit determines per product where it should appear. This way every order follows the actual route through your venue.
Soup
Is already prepared and goes straight to the expo.
Main course
Goes to the kitchen, to the prep station that belongs to it.
Drinks
Go straight to the bar, separate from the dishes.
The expo brings the items together. Technology adapts to the hospitality operation, not the other way around.
SETUP
You don’t have to be a KDS specialist.
Guestit first asks how the venue works. Based on that, only the relevant settings are shown.
Not an endless list of technical options, but a guided setup that fits how work actually happens on the floor.
You choose the operational flow, set up the workstations, and test the result before you go live.
ONE SYSTEM
Not connected to Guestit. Part of Guestit.
The KDS doesn’t receive a separate copy of an order from another system. It works from the same central product, ordering and operational structure as the other Guestit channels.
As a result, a change to the operational setup doesn’t have to be managed again in several separate systems.
One guest journey. One operating system.
ALL FEATURES
Everything the kitchen display does.
Everything the Guestit kitchen display does to keep service calm and fast, from the first ticket to the guest picking up.
Kitchen display
Group list (totals per dish)
How many of each dish are open across all tickets, with the tables behind each number. Start or finish a whole batch, mark part of it ready, or tap to highlight the tickets.
Kitchen display
Hold and call courses
Starters go first; main course and dessert wait as “Not called” until someone taps Call. Course status follows the POS, with no extra tickets.
Kitchen display
Stations and routing
Each dish goes to the grill, fryer, cold kitchen, bar or dessert. Each station sees only its own work; a dish for two stations shows both tasks. A routing change never touches dishes that have already started.
Kitchen display
Serving pass (expo)
Per course: what is ready, what it is still waiting for and how long it has been waiting. Serve a course, a round or a single dish.
Kitchen display
Whole ticket in one tap
A long ticket shows “3 dishes below”. One tap opens the whole ticket full screen, in columns if it is taller than the screen, with all actions on it.
Kitchen display
Clear status per dish
Ready dishes turn light green with a double tick, dishes in preparation turn blue, and late tickets get a red border with the word Late. Never colour alone.
Kitchen display
One or two steps
The button at the bottom of the ticket completes it in one tap, or first “Start all” and then Ready, so the preparation time is measured exactly. Tapping a dish offers the same choice.
Kitchen display
Priority and pause
Move a ticket to the front with PRIO, or pause it for 5 to 30 minutes or until released. A paused ticket cannot be started or served by accident.
Kitchen display
Alerts that show problems early
Thresholds for Warning and Late per station, a sound for new and priority orders, and the number of late tickets on other pages so nothing disappears.
Orders & corrections
Undo for every action
Every tap is one transaction. After every action a notification appears with Undo, and the last action can always be reversed from the bottom bar.
Orders & corrections
Corrections without chaos
Back to preparation for a dish marked ready too early, remake for a dish sent back, restore a cancellation. Only the chosen portions change.
Orders & corrections
POS changes only before the start
The POS may lower a quantity or remove a dish as long as the kitchen has not started on it. Otherwise the change is refused and the ticket shows what was requested.
Orders & corrections
Merge, split and move
Drag a ticket onto another to merge, drag a dish off to split, or use the menu. Courses and rounds stay intact, and every move can be undone.
Orders & corrections
All-you-can-eat rounds and tapas
Each round on its own line with the time since the order; tapas go per dish. New rounds land on the same ticket.
Orders & corrections
Search and recall
Find any ticket by number, table, server or dish, including completed ones, and open it to view or correct it.
Orders & corrections
Notes, guests and allergies
Order notes with one tap, allergies as a red block at the dish, guest name and number of guests in the ticket header if you want.
Counter & pickup
Order status screen for guests
A TV at the counter with In preparation and Ready: first name, number, order type and an expected time. Your own name and colour, a chime when an order is ready.
Counter & pickup
Pickup screen for staff
The same two columns with large names, the platform for delivery orders and a progress bar. Handed over with Undo, and orders that have left the guest screen stay highlighted.
Counter & pickup
Waiting for payment
Orders that are paid first (QR, kiosk) stay out of the kitchen until the POS reports them paid, and then arrive as NEW. Kitchen OS never takes payments.
Counter & pickup
Pickup filter by type and channel
Choose what this screen shows: eat here, pickup, pre-ordered, at the car, drive-thru, delivery, and channels such as Uber Eats, Takeaway.com, Deliveroo and Wolt.
Counter & pickup
Print labels and tickets
A sticker per portion with the guest’s name, dish, modifiers and allergy, by hand or automatically per order type. Connect real printers through the Guestit print service.
Prep & stock
Prep list with recommended quantities
Mise en place per station: how much to set out (need minus stock), when to start and what is still to do. The forecast comes from Guestit.
Prep & stock
Unavailable, handled
Mark a product as unavailable and every open ticket containing it is flagged. Inform the floor staff, replace the dish or cancel, and keep track of stock per product.
Insight
Performance on screen
Open orders, average ticket time against your target, late orders, the slowest station and a forecast, live on the kitchen display.
Insight
Keeps working without a connection
Without a connection the screen stores every action and syncs later; a clear bar says that no new orders are coming in.
Settings & languages
Five languages
The kitchen displays in Dutch, English, French, Macedonian and Chinese, configurable per screen.
Settings & languages
Chinese kitchen names
For Chinese cooks: the Chinese name of every dish and every modifier above or below the regular text. Guests and labels stay in Latin script.
Settings & languages
Product colours
Give products or categories a colour so cooks see them at once, as a dot or across the whole line. Status colours always take precedence.
Settings & languages
Built for iPad and wet hands
Touch targets of at least 44 px, large text options, menus that dim the screen behind them, and no cut-off dish lines. Laid out and checked for every iPad screen size.
Settings & languages
Bump bar and keyboard
Arrow keys, numbers and Enter move between tickets and complete them, so a bump bar works without touching the screen.
Settings & languages
Light and dark
A light display for bright kitchens and a dark one for dimmed bars, both with readable contrast.
FREQUENTLY ASKED QUESTIONS
Frequently asked questions about kitchen displays
What is a kitchen display system (KDS)?
A kitchen display, also known as a kitchen display system or KDS, replaces the ticket printer in the kitchen with a screen. Every order that comes in via the POS, handheld, tablet menu, QR code or self-order kiosk appears automatically on the screen of the prep station that makes the dish. Some suppliers call it a kitchen management system. At Guestit, the kitchen display is not a separate integration, but part of the same system as your POS.
How do digital kitchen displays work in hospitality?
For each product it is set where it should appear: hot dishes on the kitchen’s prep screen, drinks on the bar screen, and everything comes together on the expo screen, which shows when a table is complete. A chef screen gives an overview of all stations. For each workstation you choose a ticket view, in which the order stays together as a whole, or a split view, in which the work is listed per dish.
Can a kitchen display work alongside a ticket printer?
Yes. Guestit sends an order line to a screen or to a printer, which you can set up per prep station. That way you can start with one workstation and convert the rest later.
Does the kitchen display work with my POS system?
It isn’t an integration, it’s the same system. The kitchen display works from the same central product, ordering and operational structure as the POS, the handhelds, the tablet menu, QR ordering and the self-order kiosk. You make a change to your menu or your setup once.
What does a kitchen display deliver in practice?
At Mainstreet, the number of covers per service went from 75 to 150 with Guestit’s kitchen displays, confirmed by the customer. The gain is in the throughput: no tickets getting lost, no checking back and forth between kitchen and floor staff, and an expo that sees which items of a table are complete.
What does a kitchen display cost?
Kitchen displays are not sold as a separate module. Guestit works with a monthly fee for the entire system: between €11 and €23 per table per month, depending on the size of your venue, plus a one-time setup fee of €2,150. Hardware, support and updates are included. On the Costs and returns page you can calculate it for your venue, or we do that together in an introduction.
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