Restaurant management built around the kitchen pass Seven modules, one order record, one login

Home/Modules/Kitchen Display & Order Flow

Module 02, the flagship

The pass is the only place in a restaurant where time is visible.

A printed docket tells a cook what to make. It never tells anyone how long it has been sitting there. The Dearrasa kitchen display makes waiting the loudest thing in the room, which is exactly what a busy service needs.

See it on your stations Fire a test order

Station Pass On rail 4 Oldest 06:10 Priority 1

Static illustration of the expediter view

Table 04Dine in

1×Paneer Butter Masala
2×Garlic Naan

Curry / Tandoor03:42

Table 11Dine in

1×Mutton Rogan Josh
1×Jeera Rice
2×Tandoori Roti
1×Dal Tadka

Priority00:58

Takeaway 22Counter

1×Chicken 65

Ready to passREADY

Delivery 118Aggregator

1×Hyderabadi Chicken Biryani
1×Gulab Jamun
1×Filter Coffee

Dum / Cold06:10

Turmeric gold is cooking within its expected time. Chili red has crossed the threshold you set for that station. Herb green is ready and waiting on someone to carry it.

What the rail does

Routing, timing and priority, decided by the ticket rather than by shouting.

Routing

Each item to the station that cooks it

Menu items carry a station and a course. A table ordering breads, a gravy and a dessert produces three station tickets and one pass view. Stations only ever see their own work, so a tandoor screen is not scrolling past cold desserts to find the next roti.

Timing

Per item, not per order

Every item carries its own expected cook time, and the ticket counts against the longest one so a course leaves together. Rice going down before a bread is a sequencing decision the system understands rather than a habit each cook holds privately.

Priority

Late tickets promote themselves

Cross the threshold and a ticket turns chili red, moves up the rail and appears on the manager's floor view at the same instant. Nobody has to notice. That is the difference between a recovered table and a bad review.

Coursing

Hold and fire, deliberately

Starters now, mains on release. The pass holds the main course until the expediter fires it, and the timer starts from the fire, not from the order. Large tables stop arriving in pieces.

Recall

Nothing disappears when it is bumped

A ticket bumped by mistake is recalled in one action with its original timing intact. Completed tickets stay on the shift record, so a dispute about what left the kitchen and when has an answer.

Paper

Printers stay if you want them

Some kitchens want a screen and a paper trail. KOTs can print alongside the display, and the printed docket and the screen ticket remain the same record rather than two versions of the truth.

Built for the environment

Steam, noise, wet hands, and nobody with a spare second.

A kitchen screen is not an office application. It gets read at a glance from across a hot line by someone holding a pan.

Large type and high contrast. Item names and timers are legible at two metres in poor light and through steam.
Colour never carries meaning alone. State is written in words as well as colour, so it still reads correctly for colour blind staff.
Big touch targets. Bump and recall are large enough to hit with a knuckle or the back of a hand.
No modal dialogs mid service. Confirmations that block a screen during a rush are a design failure, so there are none on the station view.
Local first. The station screen keeps working through a network drop, then reconciles. Timers are never lost.

Practical questions

Screens, mounting and what happens on day one.

What screens do we need?

Any reasonably sized display with a browser, or an Android tablet for smaller stations. Touch is convenient but not required, since a bump can be driven from a wired keypad, which some kitchens prefer because it survives grease better.

How are expected cook times set?

You set an initial time per item, usually from your chef's judgement. After a few weeks of service the module reports actual times against expected so you can correct the ones that were optimistic. We do not silently overwrite your numbers.

Can we run one screen for the whole kitchen at first?

Yes, and for a small kitchen that is often the right answer. Station splitting is configuration, not a different licence, so you can start with one screen at the pass and add stations when the volume justifies it.

What if a cook bumps a ticket that is not actually ready?

Recall restores it with its original timer, and the recall is logged. Repeated recalls at one station is a useful signal in itself, and it appears in the shift report rather than being hidden.

Next service

Put your stations on a rail and watch a mock service run.

We will set up your real stations, your real cook times and your real menu, then push a Saturday's worth of orders through it while you watch.

Talk to us Inventory & Costing