Kitchen Display System

The Kitchen Display System replaces paper tickets on the line. Every order — from a register, an on-course cart or a self-serve kiosk — fires to the right prep station the moment it’s sent, and cooks work it with a touch. This guide covers the two kitchen surfaces and the day-to-day actions on each.

Two surfaces, one queue

Surface	Who uses it	What it does
Cook display	Line cooks	The live ticket queue for one station — bump, recall, 86 list.
Chef / expediter panel	The chef or expo	Line status across every station, whole-ticket bump, the 86 board.

Both run against the same queue and update live. On a single-screen station the chef panel embeds the cook display picture-in-picture, so nothing is lost by running just one screen.

Signing in and picking a station

Everything is touch-first — no keyboard, no mouse.

• The chef panel opens with a PIN keypad: the chef enters their employee PIN and both kitchen screens on that station come live from the one sign-in.
• The cook display then shows a station selector listing the club’s active stations — for example Grill, Fryer, Sauté, Cold, Bar and Expo. Pick the station this screen works, and it shows only that station’s tickets. The header Switch button changes station at any time (moving a screen to cover a different section mid-shift takes one tap).

Stations are defined by the club, and every menu item is assigned to one — so routing needs no per-order decision. A composed ticket splits automatically: the burger fires to Grill, the fries to Fryer, the side salad to Cold.

Reading the queue

Each open ticket is a card showing:

• a source badge — POS, CART or KIOSK — so the line knows where an order came from at a glance;
• the tab or table name, or for cart orders the cart number and hole (e.g. “Cart 3 · H7”) so a runner knows exactly where it’s going;
• item quantities with every modifier and note intact — “No Onion, Add Bacon, Well Done” arrives exactly as it was rung;
• per-item status (cooking / ready) and a full-width BUMP button.

Ticket age drives the color. A card runs green while it’s fresh, turns amber at 5 minutes and red at 10 — the border steps with it, so a struggling rail is visible from across the kitchen. A quick-bump strip along the top shows one chip per open ticket, oldest first and color-matched, so a cook can clear a ticket without reaching its card.

The header also carries live stats: open items, items completed in the last hour and the average completion time — a pace check without leaving the line.

Bumping and recalling

• Bump an item when it’s done — tap BUMP on the card (or its chip in the quick-bump strip). The item leaves the station’s queue.
• Recall brings a bumped item back with one tap — the wrong plate went out, or a re-fire is needed. No manager override, no re-ringing the order.
• On the chef panel, the expediter can bump a whole ticket at once — the “order’s up” action when everything on the pass is ready to go.

The expo view

Selecting the Expo station flips the display into an overview of open tickets across every station, and the bump action becomes SERVE — the final check before food leaves the pass. The chef panel adds a line status board next to it: open-ticket counts per station, stepping amber and then red as a station backs up, so the chef sees which section needs help before anyone has to say it.

86ing an item

When the kitchen runs out of something, tap it on the 86 board — the chef panel lists the full menu with each item’s availability, and one tap toggles it.

An 86 is club-wide and immediate: every register and every on-course cart sees the item as unavailable the moment it’s tapped — no radio call to the bar, no cart selling a sandwich that doesn’t exist. The cook display’s header shows a running count of 86’d items; tapping it opens the list, and tapping an item there brings it back when the delivery arrives.

Where cart orders appear

Orders placed from an on-course cart land in the same queue as everything else: the ticket carries a CART badge with the cart number and hole, and each item routes to its normal prep station. Cooks don’t handle cart orders differently — the difference only matters to the runner, who knows from the card where on the course to take it.

How that order gets from the fairway to the kitchen — the cart screen, the club-owned radio link and the clubhouse dispatch queue — is covered in the on-course cart guide. For how items are rung, fired and settled on the register side, see Point of Sale & F&B.