Hi All!
I have been using toast at my restaurant for a little over two years now.
Recently I've been tasked on elevating the efficiencies in our kitchen with meal pacing (timing) in order to streamline the process, as well as ensure our food is remaining at the quality standard we aim to deliver to our guest; IE not letting it die in the window, because we are waiting for other items to finish the ticket.
I've done a majority of the leg work with preparation time, modifiers and ensuring everything is assigned to the specific prep station. My current setup has 4 KDS monitors, one on the pass and three on the line; Salad, Sauté and Fry. The KDS on the pass is the "Expo" screen and the three on the line are prep stations.
The issue that I am running into isn't regarding the timing of the menu items, but how they are presented on the KDS. I was under the impression that the tickets on in the prep stations would appear when the item was ready to be "fired", depending on the items that are on any specific ticket, based on the time parameters put into the back end. I did some testing today and threw everything I could at it, to the extent of what a large party may order. My prep screens are show the items that are fired first due to the longer prep time, but also filled "Held" tickets, waiting to be fired once the assigned time falls within the range.
Is there a way to "hide" these held tickets, or an option to filter what is shown? We do not do coursing at our restaurant as it is a neighborhood sports grill and bar.
Any advice will help!
Cheers,
-TT
