Expediting ToGo Orders

[danapolito]

I'm looking for additional best practices.  We have 2 KDS screens in the BOH.  One is the main expediter screen and the other is designated for online orders and a dedicated POS for ToGo orders.  When on online order comes in, the main KDS prints a kitchen chit.  We then hang it on the speed rail in front of the ToGo , KDS screen.  This is the ticket we use to put the order together.  We then tape that ticket to the bag when it is complete. We print a guest check on the ToGo thermal printer and match it to the KDS expediter chit.  When the guest arrives, we stab the kitchen chit and deliver the food to the guest with the thermal chit.  My staff has a bad habit of throwing the kitchen chit in the trash and expediting solely from the screen or the guest thermal chit.  I'm old school and ran restaurants before KDS was a thing, while most of my employees grew up with an iPhone in their hand.  I'm looking for best practices to see if I'm missing anything or if both me and my team are way off base.  TIA

[au79teahouse · Accepted solution]

We also use both chits and KDS. Chits are mainly for our baristas and kitchen staffs. For our servers, they also prefer to use the KDS instead of reading paper printouts.

I always tell them, "it's fine to use KDS as long as you double check and make sure everything is prepared correctly and bagged correctly. But we also have paper printouts that can help you organize orders. In some situations paper might work better than the screen. You pick whichever works for you. But always double check". I care more that things get done right then choose the tools.

If they make a mistake, I will hold them accountable and go over the incident to find what went wrong. 9 of 10 expediting mistakes are due to negligence. My advise would have your procedures in place, have more communication and more training. Every generation will be different. Maybe 10 - 15 years later, KDS will be the "old school" way and people prefer to use AR overlay or holographic displays. Accountability and responsibility are the keys.

[au79teahouse · Accepted solution]

We also use both chits and KDS. Chits are mainly for our baristas and kitchen staffs. For our servers, they also prefer to use the KDS instead of reading paper printouts.

I always tell them, "it's fine to use KDS as long as you double check and make sure everything is prepared correctly and bagged correctly. But we also have paper printouts that can help you organize orders. In some situations paper might work better than the screen. You pick whichever works for you. But always double check". I care more that things get done right then choose the tools.

If they make a mistake, I will hold them accountable and go over the incident to find what went wrong. 9 of 10 expediting mistakes are due to negligence. My advise would have your procedures in place, have more communication and more training. Every generation will be different. Maybe 10 - 15 years later, KDS will be the "old school" way and people prefer to use AR overlay or holographic displays. Accountability and responsibility are the keys.

[danapolito · Accepted solution]

Thanks for the response.  I appreciate your feedback

[Drew37]

Our kitchen uses paper tickets to make the orders and we have a kitchen expo screen that the FOH uses with only food displaying. We also have a KDS screen in our takeout area where the orders are delivered to the guests. That screen displays the entire takeout order (drinks and food) so that the person handing the order out has that final check before giving the order out. We also label our boxes with the customer names and items to keep things organized. It really works for us and helps us stay organized!

[Sdaniel]

Hi!

We currently have three screens on the cook’s line set up as prep stations, with all dining options visible on each screen. We also have a single printer on the cook’s line.

On the expo side, we have two expo screens:

• One designated solely for dine in orders
• One designated for to go orders

The only printer set up on the expo side is a thermal printer for to-go orders. We print item labels and place them on the boxes.

At some locations, tickets print for both dine in and to go orders, and the cooks hand the ticket to the expo staff once the order is ready. However, at other locations, they rely entirely on the screens, and the only ticket that prints is for to go orders, which is then attached to the to go bag.

For the locations where tickets print for both dine in and to go orders, the staff does not throw the tickets away until the end of the day. Instead, once the order has been run out, they place the ticket on a ticket stabber.

We also use a carryout sticker that is completed for every carryout order. This is more of an internal process to ensure the order includes everything the customer requested, such as drinks, plasticware, condiments, etc. The sticker is also used to attach the ticket to the bag.