Kitchen Display
A kitchen display system, not paper.
Tickets curl, smudge and end up under the pass. Every order lands on a screen instead, colour-coded by where it came from and ordered by how late it's getting.
In short
Eclyde's kitchen display system shows every order from the till, the website and the delivery platforms on one screen, colour-coded and sorted by urgency. It fires courses, routes items to grill, fryer and dessert stations, records prep times, and carries on accepting bumps locally if the connection drops.
Updated 20 August 2026
Where the paper ticket actually ends up
Under a tray. Behind the printer. Face down in a puddle by the sink. The one that goes missing is always table nine, and you find out when the couple on it ask where their food is, forty minutes in. A screen doesn't do that. Every order from the till, your own site and the platforms arrives on the same display, with the clock running on it from the second it's rung in.
Course firing that follows the table
Starters go down when the table sits. Mains fire when the plates come back, not before, so nothing dies under the lamp waiting for a table that's still on bread. The screen holds the mains until somebody says go, then puts them in front of whichever station needs the longest run-up first.
Each station sees only its own items
Grill gets grill. Fryer gets fryer. The dessert section isn't reading through six burgers to find the affogato. Multi-station tickets stay coordinated behind the scenes, so the chicken and the chips land on the pass together rather than four minutes apart.
- Station assignment set per menu item
- Multi-station tickets coordinate themselves
- Performance figures broken out by station
- Bump bar or touch screen, whichever your chefs prefer
Prep times you can point at
Average ticket time. Items out per hour. Which station is quietly holding everything else up on a Saturday. After a few weeks you stop arguing about whether the ribs slow the pass down and just look at the number. Usually it's one dish, and usually it's not the one anyone suspected.
What it needs, and where a printer still wins
Any tablet or screen with a browser will run it, but somebody has to mount it where a chef can bump a ticket with the back of a wrist, near a socket, out of the steam. That's a real job with a real drill, not a five minute afternoon task. And if you're doing twenty orders on a good night, a printer is fine and we'll tell you so. The screen starts paying for itself when tickets stack up faster than one person can read them.
Questions, answered straight.
Not covered here? Just ask us.
What hardware do I need for the KDS?
Any tablet or screen that runs a browser. Most kitchens go for a wall-mounted iPad or a dedicated kitchen screen, and the difference between the two is how well it copes with heat and grease over a couple of years. Tell us the layout of the room and we'll suggest something that suits it, including where to put the socket.
Can I use bump bars?
Yes. Bump bar or touch screen, and you can mix the two across stations. Chefs with gloves on tend to want the bar, dessert sections usually prefer the screen. Nobody has to change how they work to suit the software.
Does it work if the internet goes down?
Yes. The display keeps showing what's already on it and keeps accepting bumps, and it syncs back up when the line returns. Orders rung into the till in the same building still reach the screen. What won't reach you during an outage is a new order from the website or a platform, because that has to travel over the internet to get to you in the first place.
Do we still need a printer for anything?
Most kitchens end up running the screen on its own, but keep the printer for the first fortnight. There is usually one chef who has worked off paper for twenty years and is not going to be talked out of it in an afternoon, and running both for a couple of weeks costs you nothing but a roll of paper. They tend to stop looking at the tickets by about day ten.
Keep reading
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