Kitchen display system for restaurants.

The expeditor sees every dish in an order and the progress reported by its stations. Use this view to bring the grill, cold kitchen and pastry work together before service.

An order can include items at different stages. Check the individual dishes before marking the order ready or served.

Start, Ready and Served follow preparation and service progress. These kitchen states remain separate from payment and closing the guest check.

• Complete orders
• Station progress
• Course progress
• Ready and served actions

Configure a screen for the station it serves. The grill works with grill tasks, while the cold kitchen sees its own items.

The same order can appear across several stations. Their updates remain connected to the complete order at dispatch.

Use Grid for compact individual order cards, or Kanban to group the work into pending, cooking and ready columns.

• Assigned station
• Dish quantities
• Modifiers and notes
• Shared order status

Elapsed time is compared with the cooking time stored in the recipe. An amber warning appears as a dish approaches that time; red highlights an overdue dish.

A newly added batch starts from its own kitchen time. It does not inherit the age of an earlier batch at the same table. Set recipe cooking times for useful warnings.

• Recipe cooking times
• Amber and red warnings
• Separate item timing
• Visible overdue work

Recipe-to-station assignments determine where kitchen tasks appear. An order with dishes from several stations is split into the corresponding work queues.

Items without a station mapping remain visible at dispatch with a warning so the team can resolve the missing setup.

• Recipe mapping
• Multiple stations per order
• Dispatch overview
• Unmapped-item warnings

Use kitchen screens with station ticket printers where your service needs both. Templates carry the dish, quantity and kitchen instructions.

Printing uses the installed POS/KDS setup and assigned devices. Food labels can include the order or individual packed items; confirm printer and template compatibility during setup.

• Station printer routes
• Receipt templates
• Order and dish labels
• Installed device setup

Orders accepted through a configured delivery integration enter the HoreX kitchen workflow alongside your own sales channels. The source stays with the order.

Set up each provider and its menu mapping before service. Channel availability depends on the integration enabled for your restaurant.

• Dine-in and takeaway
• Connected aggregators
• Order source labels
• Menu mapping

Group dishes into courses when taking the order. Hold later courses and release the next one from POS or the Waiter App when the table is ready. KDS shows the course state alongside the dishes being prepared.

The waiter and kitchen work from the same order, with the course and guest context preserved. This helps the team pace a meal without re-entering the dishes.

• Course groups
• Hold and fire
• Waiter connection
• Course-level progress

Elapsed time and preparation warnings make waiting dishes visible in the queue. Review their station and current state before deciding what to prepare next.

Use the individual order view when one table needs attention; use All Day when the station needs the total quantity of each dish.

• Elapsed time
• Preparation warnings
• Order context
• Individual and aggregate views

Open Recipe Card from a dish in the kitchen queue or from an All Day dish action. The card shows the recipe information entered in HoreX without leaving KDS.

Ingredient quantities and preparation instructions give the cook a working reference. Photos, portion yield, nutrition and allergen information appear where they have been recorded. Close the card to return to the current kitchen work.

• Ingredients and amounts
• Instructions and photos
• Yield and nutrition
• Recorded allergens

The kitchen receives the configured dish names, selected modifiers and order-line comments. Staff can check the requested preparation beside the quantity.

Prepare menu wording and translations for the team during setup. Free-text instructions retain what the service team entered.

• Menu item names
• Modifier details
• Line comments
• Station context

Open kitchen history to find completed orders and their item details. Use the order reference to investigate a question from the floor.

Current queue timers show work in progress. Historical records provide the order context for a later review without reopening a closed guest check.

• Completed order lookup
• Dish and order details
• Order references
• Current queue timers

New work and ready dishes update the connected service screens. A ready event can notify the assigned waiter so they can collect the dish.

Enable the relevant device notifications and keep the connection available. The kitchen status remains visible in the order even when a phone alert is missed.

• New order updates
• Ready notifications
• Visible status
• Device notification setup

Use History to locate work that has left the active queue. Review the table, dishes and kitchen record before taking the next action.

Closed and cancelled guest orders are protected from new kitchen actions. Corrections should follow the permitted order workflow.

• History view
• Order details
• Table context
• Closed-order protection

Use the displayed Start, Ready and Served controls for the appropriate stage of work. The screen keeps individual item status alongside the complete order.

Plan the display position and device for the station. Touch controls are part of the standard screen; confirm any external input hardware separately.

• Start preparation
• Mark ready
• Mark served
• Item and order actions

Items added or changed in POS and Waiter update the connected order. Quantities, modifiers and comments stay attached to the affected dish.

A later kitchen send creates work for the new lines. Completing an older batch does not mark unsent additions served.

• Added dishes
• Quantity changes
• Modifier and note context
• Separate kitchen sends

Use the browser display or an installed HoreX terminal appropriate to your kitchen. A readable mount position and suitable touch surface matter during service.

Local printing needs the installed device setup and a supported, configured printer. Review the display, network and print requirements together before rollout.

• Browser display
• Installed terminal options
• Station placement
• Printer compatibility review

Combine a dispatch screen at the pass with station screens where the cooking happens. Each screen follows its configured role and assigned work.

Add stations to match the kitchen layout and keep their recipe mappings maintained. All Day is also useful for a production team preparing multiple portions.

Define the preparation stations and assign their recipes, place the displays for the pass and cooks, then check courses, pickup alerts and the configured ticket or label printers together.

• Dispatch and station roles
• Independent screen setup
• Shared kitchen updates
• All Day quantities

All Day brings together the quantities of each dish across the selected work. It is useful for meal-plan production and kitchens preparing multiple portions of the same recipe.

Use batch actions when preparing those quantities, and return to individual orders for assembly and handover. Grid and Kanban retain the separate order context used during restaurant service.

• Dish totals across orders
• Batch preparation actions
• Recipe card access
• Individual orders for dispatch