Kitchen display & KOT

Orders reach the right station, and leave when they’re done.

Send every order to the kitchen the moment it is rung up. Each dish goes to its own station, as a printed kitchen order ticket, on a kitchen screen, or both. The cook starts it, marks it ready and bumps it, and the floor sees the status live.

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Kitchen order tickets split by station
Kitchen screen: Start, Ready, Bump, Recall
Station printers on the network or by USB
Cancellations and reprints reach the kitchen

What is Kitchen display & KOT in Flowyana?

A kitchen display system, or KDS, is a screen in the kitchen that replaces or complements printed order slips: it shows each new order, lets cooks mark it started, ready or done, and tells the front of house how the order is progressing. A kitchen order ticket, or KOT, is the slip or screen card sent to the kitchen when a waiter or cashier sends an order. Flowyana does both, for restaurants, cafés, bars and food courts.

Most restaurants start with a printer in the kitchen. It works until a ticket gets lost, the grill and the bar are in different rooms, or a guest cancels a dish that has already been fired. Flowyana sends each dish to its own station, prints or displays it there, and carries cancellations and changes to the same place.

On the kitchen screen the cook sees the oldest orders first, taps Start when cooking begins, Ready when the plate is up and Bump when it has left the pass. Waiters see the status on the floor, and the owner sees the kitchen workload on the dashboard.

The kitchen screen opens in a web browser for restaurant branches that use the browser till. Branches that run the Flowyana desktop app have a kitchen screen in the app, with Bump and Reprint, and a printer for each station.

What it does

Kitchen display & KOT, in practice.

Tickets split by station

Each product has a kitchen station for each branch. When an order is sent, the grill, the fryer and the bar each get their own ticket with only their dishes.

Printed kitchen tickets

Station printers print the ticket with the KOT number, table or token, the dishes and their modifiers. Printers connect over the network or by USB, and can beep when a ticket prints.

A kitchen screen

Open the kitchen screen in a browser on any tablet or monitor. Tickets sit oldest first, one column per station, in large type that reads from across the pass.

Start, Ready, Bump

One tap moves a ticket from new to cooking to ready and then off the screen. A bumped ticket can be recalled from the list of recent ones.

Ticket age at a glance

Every ticket shows how long it has waited, and the timer turns amber and then red, so slow orders stand out before the guest asks.

Cancellations stop the cooking

When a dish is cancelled the kitchen gets a clearly marked cancel line, and a ticket that is only a cancellation shows a “stop cooking” banner.

A chime for new tickets

The screen plays a chime when a ticket arrives, and can be muted per screen. The tab title shows how many tickets are waiting.

Reprint any ticket

Reprint a kitchen ticket from the screen or from the order if paper jammed or a slip was lost, marked REPRINT so the kitchen knows.

Floor sees the kitchen

Tables show whether their order is cooking or ready, and waiters see when dishes are waiting in the pass.

One screen per branch and station

Each screen remembers its branch and its station, or shows all stations together, so the bar screen stays the bar screen.

Included in Growth plans

Kitchen stations, kitchen order tickets, kitchen printers and the kitchen display screen come with the Growth plans on Restaurant.

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How it works

Kitchen display & KOT, step by step.

1
Set up your stations
Add kitchen stations such as Grill, Fryer, Bar and Dessert, each with a colour and an order on the screen.
2
Route your dishes
On each product, choose the kitchen station it belongs to for each branch, so a dish always lands in the right place.
3
Connect printers
Add a kitchen printer, link it to a station, and test the connection and a test print from the back office. Skip this step if a station only uses a screen.
4
Send the order
The waiter or cashier sends the order to the kitchen. One ticket is created for each station that has dishes on it.
5
Cook and bump
On the kitchen screen the cook taps Start, then Ready, then Bump. The floor updates as each step happens.
6
Watch the pass
Use the kitchen dashboard widgets and station reports to see ticket volume per station and ingredient use.

In depth

A closer look.

Kitchen order tickets routed by station

A kitchen is rarely one place. Flowyana gives each product a kitchen station per branch, so the biryani goes to the tandoor, the mojito to the bar, and the salad to the cold section. One send creates one ticket per station, each with a KOT number, the table or token, the channel, and the quantities and modifiers for that station only. Dishes with no station still reach the kitchen on a general ticket, so nothing is left unsent.

One ticket per station on each send
KOT number, table or token, channel and modifiers
A general ticket for unrouted dishes
Different routing for each branch

The kitchen display screen

The kitchen screen is built for a steamy, busy pass. Tickets show large dish names and quantities, a colour edge for the station and a tint for the stage. On a wide screen showing all stations you get one column per station; on a smaller one the tickets wrap in a grid. Choose one station to give the bar its own screen. The screen updates live, shows whether it is connected, and chimes when a new ticket arrives.

Oldest ticket first, large readable type
A column per station, or a single station
Live updates with a connection indicator
Chime for new tickets, mute per screen

Start, Ready, Bump and Recall

Each ticket moves through the steps the kitchen already uses. Start marks the ticket as cooking, Ready tells the floor the plate is up, and Bump takes it off the screen. If a cook bumps the wrong ticket, Recall brings back any recent bumped one. A cancelled dish arrives as a cancel line, or as a “stop cooking” card if the whole ticket was cancelled, and is cleared with one tap.

Start, Ready and Bump on the same card
Recall a ticket bumped by mistake
Cancel lines and “stop cooking” cards
Wait time turns amber, then red

Station printers

Where a station prefers paper, add a kitchen printer and link it to the station. Printers can sit on the restaurant’s network or be connected by USB to one till. Choose paper width and cutting, turn on the beep so the kitchen hears a new slip, and check a printer from the back office with a connection test and a test print. If a printer is down, the till tells the waiter that the ticket was not accepted, and the slip can be sent again.

Network or USB kitchen printers
Linked to a station, with an optional beep
Connection test and test print
Reprint if a slip fails or is lost

Works with the floor and the back office

The kitchen is part of the same order the waiter and cashier see. Tables show cooking and ready states, waiters get a note when dishes are waiting in the pass, and a kitchen throughput widget and a station load widget show the workload on the dashboard. A station report shows what each station used and wasted, tied to the recipes in the production module.

Cooking and ready states on the floor
Kitchen throughput and station load widgets
Station consumption and wastage reports
Recipes drive ingredient use

Who it’s for

Businesses that run on Kitchen display & KOT.

Restaurants with a grill, fryer and bar

Each station gets only its own dishes, on paper or on a screen, and cooks work the oldest ticket first.

Cafés and bakeries

A single kitchen screen replaces slips that blow off the counter, with a chime for each new order.

Cloud kitchens and takeaway shops

Tokens, takeaway and delivery orders appear in the kitchen with their channel, so packing starts at the right time.

Food courts and shawarma shops

Fast tickets with big type for a busy pass, and cancellations that stop cooking at once.

Hotels and banquet kitchens

Separate screens or printers per section, so hot, cold and pastry each see only their work.

Questions

Asked about kitchen display & kot.

What is a kitchen display system?

A screen in the kitchen that shows incoming orders, so cooks can start, finish and clear them without paper slips. In Flowyana each ticket can be started, marked ready and bumped, and the floor sees the progress.

What is a KOT in a restaurant?

A kitchen order ticket, the slip or screen card sent to the kitchen when an order is placed. It lists the table or token, the dishes and quantities, and any modifiers or notes.

Can the kitchen order tickets go to different stations?

Yes. Each product has a kitchen station for each branch, and one send makes a ticket for each station involved, such as grill, fryer or bar.

Does Flowyana have a kitchen display screen for restaurants?

Yes. The kitchen screen opens in a browser on a tablet or monitor, with a column per station, Start, Ready, Bump and Recall, ticket age timers and a chime for new tickets. The desktop app has its own kitchen screen with Bump and Reprint.

Can I use printers instead of screens?

Yes. You can use only kitchen printers, only screens, or both. Printers connect over the network or by USB and can be linked to a station.

What happens if a dish is cancelled after it was sent?

The kitchen receives a marked cancel line, and a ticket that was only a cancellation shows a “stop cooking” banner until it is cleared.

Do kitchen tickets work without the internet?

On the Flowyana desktop app, yes: the till and its printers work over the restaurant’s own network. The browser kitchen screen needs an internet connection.

Can the kitchen screen show only the bar?

Yes. Each screen can be set to one station or to all of them, and it remembers the choice.

Can I reprint a kitchen ticket?

Yes, from the kitchen screen or from the order’s ticket list. The reprint is marked so the kitchen can tell it from a new order.

Does it work for restaurants in the UAE, Saudi Arabia and India?

Yes. Tickets and screens show the dish and modifier names you enter, in any language including Arabic, and the system runs in restaurants in the Gulf, India and beyond.

Does it track ingredient use per station?

Yes. With recipes set up, a station report shows what each kitchen station used and wasted. Kitchen-prepared figures are estimates, while items sold as they are show exact use.

One platform

Plays well with the rest.

Point of Sale shares its records with every other module you switch on — no connectors, no re-typing.

Point of Sale Point of Sale Production Inventory Dashboards Reports All features →

Put Kitchen display & KOT to work.

Tell us what your business runs. We’ll show you this module live — on its own or alongside the rest — and recommend the plan that fits.

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