Most restaurant owners think of the POS as the billing screen. But the screen that actually moves the dial on customer satisfaction is the one in the kitchen.
Why Your Kitchen Display System Is the Real Star of POS
Order-to-table is the headline metric, but kitchen flow is what actually wins repeat customers. Here's how to design yours.
Frequently Asked Questions
Do I really need a separate KDS screen?
Once you cross 30 covers per service, yes. Paper KOTs scale poorly past that and slow down ticket times.
Can my kitchen staff edit a sent order?
Edits should always go back through the cashier or floor manager. Letting kitchen edit creates billing mismatches.
How does Billomax KOT route to the right station?
Each menu item is tagged to a station (grill, salad, bar, etc.). When the order is sent, the KOT prints/displays only at that station.