Items from dine-in, takeaway and delivery orders flow to the right kitchens. What the item is, what the guest asked for and whether it is going to a table or into a bag all sit on the ticket. What's done clears with one touch.
To the cook, a margherita is a margherita; where the order came from doesn't change how it's made. Dine-in, takeaway and delivery all enter the same kitchen flow and appear on the same screen.
Orders coming from delivery platforms are visually distinct on the kitchen ticket, so the kitchen knows to prepare them for the bag.
Orders past the waiting threshold, or flagged urgent when they were sent, separate by colour, badge and filter.
Three steaks on one order: one rare, one medium, one without the peppercorn sauce. Different preferences and guest notes on the same item become separate lines and clear separately.
An ingredient taken out of the recipe sits under the item in red, struck through; additions show in green.
Every item inside a combo goes to its right kitchen and appears on the ticket with its own options.
A kitchen ticket carries no money. Nothing that has nothing to do with cooking the dish stays on the screen.
If you have defined more than one station, say hot, cold and bar, the screen opens with station cards. On the hot line you open the hot kitchen's screen.
To see everything together, open the all-kitchens screen or select all kitchens in the filter; every order in the restaurant's kitchens sits on one screen.
You can see where work is piling up without opening that station's screen.
Stations belong to a branch. In a chain each branch sees only its own kitchens, never another branch's.
What decides which screen an order lands on is the item, not the channel. Every item's kitchen is defined in the catalog, and an order splits by that definition whether it came from the dining room or from Uber Eats. Printing splits the same way, station by station.
The order that arrived#0042Table 6
six lines, three stations
the channel decides nothing
the kitchen the product goes to
the same rule drives the printed ticket
each station's ticket carries only its own lines
All stations. Ticket step: Order placed.
Delivery integrations are part of every dojofood plan, with nothing extra to pay. Orders from delivery platforms show up on your kitchen screens the same way your table orders do.
DeliverooJust EatThe bottlenecks we run into most often, and how dojofood clears them.
The table has finished the mains and now wants dessert and coffee, but the printer spits out everything on the table, mains included. The waiter has to walk to the kitchen and explain what's actually new, and sometimes a cook makes a dish that already went out.
Every later order on a table opens as its own round. Only that round's ticket reaches the kitchen screen and only that round's items print. The table's history stays on the check, not in front of the kitchen.
Some systems can't work out which kitchen an item belongs to. Even with several kitchens, every station sees the whole order when it arrives, and the cooks have to pick out the items that are theirs. That's extra work and a standing risk of something being missed or made twice.
Each item is tied to its kitchen once, in the catalog, and every order follows that regardless of channel. Take a burger meal: the burger and fries belong to the hot kitchen, the soft drink to the drinks station. The system splits the meal on its own and sends each item where it belongs. The station's printer produces only that station's items.
It falls behind the counter, a grease mark makes it unreadable, thermal paper darkens in the heat, or the roll runs out and nothing prints at all. When a ticket disappears, the first person to notice is usually the guest waiting at the table.
Use paper and the kitchen screen together, or just one of them. With both, the digital ticket stays on screen until the items are made. And a ticket cleared by mistake can be pulled back from the served filter.
Many order systems charge for delivery integration, so restaurants avoid it. Delivery then gets run from each platform's own screen and passed to the kitchen by hand, separate from the table system, so there is no single kitchen flow. And some systems that do integrate still can't split a delivery order by kitchen, so the whole order shows up at every station.
dojofood includes your delivery platform integrations in every plan at no extra cost. Delivery orders enter the same order flow as table orders and are managed together whatever the channel. And because platform items are mapped to your dojofood catalog, the items inside those orders split to the right station.
"No onion" sits in small print at the bottom of the ticket, or lands in a field of its own. It gets noticed after the plate is out: the dish comes back and you've lost both the food and the time.
A removed ingredient appears under the item's own line, in red and struck through; additions sit there in green. An ingredient taken out of the recipe shows in the same place, not tucked away in another panel.
Four burgers go in: one rare, one without onion and with extra cheddar, two standard. Most systems collapse that into "4× burger" and squeeze the notes into one field. The kitchen has no way of knowing which burger is which.
When items differ by option, or when some of them carry a note, they are listed as separate lines: the rare one on its own line, the no-onion-extra-cheddar one on its own, the two standard burgers together. Items, preferences and notes stay legible on the line.
Tickets sit on the pass, but there's no telling when each one arrived or which has blown past the time you consider acceptable. The oldest ticket usually ends up at the back, and the order of work comes down to whoever shouts.
Measurement starts with the order. For as long as you consider reasonable the card stays plain; past the warning threshold it turns orange, past the critical one red. You set the warning and critical minutes per station. The count of late orders sits at the top of the screen. The flow through the kitchen and the times items were made are on the record, and kitchen performance is broken out in reports.
Not everyone in the kitchen speaks the same language. If the screen is stuck in one, item names and statuses get tracked from memory and a new starter spends the first week guessing. On top of that, one person wants as many tickets on screen as possible while the next wants fewer with more detail, and most systems don't let you choose.
The interface runs in 15 languages, picked per user and per screen. In the same kitchen one screen can be in English and the next in Arabic, so a mixed team works side by side. Each screen also sets its own layout: detailed, compact or horizontal columns.
Dine-in orders come from the POS and the waiter app, delivery orders from the integrations; all of them enter the same order flow. Point of sale (POS)
Which kitchen makes which item is defined in the catalog, so routing updates with the menu. Catalog and menu management
Commercial-grade screens, mounting, hygiene and networking are a subject of their own; it's all on the hardware page. Kitchen display hardware
If the kitchen screen you own can open a browser and reach the internet, it can run dojofood. As a rule you don't need to buy a new screen or printer. If something is missing, or you want to replace ageing hardware, we can point you to devices we're happy to recommend.
From a single-station café to a chain running several kitchens, the same screen is set up around your flow. Pick your type of business and see what we've done for operations like yours.
What operators ask about the kitchen display.
A kitchen display replaces the paper ticket with a screen. Orders from dine-in, takeaway and delivery all land on it, and the kitchen sees exactly what it needs to cook. When an item is done, your team marks that item, or the whole ticket, as ready and clears it. A single order can contain items belonging to different stations; each item goes to the kitchen you assigned it to in the catalog.
No. The kitchen display runs in a browser. If the tablet or monitor you already own can open a browser and reach the internet, it can run dojofood. A touchscreen is optional. If you are missing a screen or want to replace an old one, you can request a quote from the hardware page for devices we consider suitable for a kitchen.
Yes. Delivery integrations are included in every dojofood plan at no extra cost. Delivery platform orders land on the same screen as your dine-in and takeaway orders, and whatever the guest picked and typed on the platform comes through on the ticket. Once you map the platform's items, combos especially, to your own catalog, the items inside a delivery order get split across your kitchen stations too.
You set the kitchen for each item once, in the catalog. Whatever channel the order arrives from, items split by that setting: the grill goes hot, the salad goes cold, the cocktail goes to the bar. Combos split as well. Take an XL Burger Meal: burger, fries and a drink. Delivery platforms usually treat a combo as a single item with options attached. dojofood breaks it apart: burger and fries to the hot kitchen, drink to the bar.
Yes. In normal service each station opens its own screen and sees only its own tickets. Managers usually want the whole picture, so there is also a consolidated screen for every kitchen in the branch. In the all-kitchens view the tickets from every station are listed together, and each item line carries the station it belongs to.
Every kitchen ticket has a timer that starts the moment the order is opened. While it is within time the card looks normal; past the warning threshold it turns orange, past the critical threshold red. The number of late tickets is shown at the top of the screen, and you can turn on a sound alert. Kitchen performance is also available in reports.
Yes, per kitchen. You decide the warning and critical minutes for each one. The bar can count as late at five minutes while a slow hot station is still fine at twenty. If an order was split across several stations, each ticket is measured against its own station's threshold.
Yes. The screen has an order status filter. Pick the served ones and you will find the tickets you cleared; unchecking an item that was marked ready puts it back into preparation. The timer does not reset; it has been running since the order was opened, so you see exactly how long the ticket has been waiting.
They do not. Picture three guests ordering the same pasta: one wants extra chilli, one wants it without parmesan, one wants an extra portion of sauce. Many order systems roll this into a single 3× line and pile the notes into one field, which leaves the waiter telling the kitchen out loud which note belongs to which plate. In dojofood, items carrying an option or a note are listed as separate lines and cleared separately. Quantities that share exactly the same options and note stay on one line.
No. Every later order on a table opens as its own round. Only that round's ticket lands on the kitchen screen, and only that round's items come out of the printer. The table is not reprinted from the top.
Yes, and the two work together. You can build the printer rule on the same kitchen definition the screen uses; rules are defined by item, by category or by kitchen. You can also reprint any ticket from the screen.
The screen follows the ticket logic a kitchen already knows: a ticket arrives, it gets made, it gets cleared. The buttons were kept big enough to hit with gloves on. Kitchen teams at restaurants running dojofood tell us they had no trouble picking it up.
Yes. The kitchen display runs in 15 interface languages and the language is chosen per screen. In the same kitchen one screen can be in English while the one beside it is in Spanish, Arabic or Dutch.
Yes. You get 7 days free, plus a 30-day money-back guarantee. Run it in your own kitchen with your own menu and decide from there.
Walk us through your current stack, your marketplace list, your volume. We'll show you exactly how dojofood fits, what it replaces, how to get started, and what it costs.
