Order stays in order
Tickets queue oldest-first and never fall off the rail or stick together. The cook always knows what's next.
KDS (Kitchen Display System / kitchen screen)
Paper tickets pile up.The screen never loses one.
The order arrives on the kitchen screen, the cook makes it, taps "ready" — and the floor is told without anyone shouting.
No more "who took this ticket, how long has it been waiting". The screen keeps the order, the order, and the clock.
Kitchen display screen mockup with colour-coded order tickets
Order in, clock starts. Late ones turn red.
The cook reads timing by colour — no one has to check a stopwatch.
Saturday, the printer never stops
Paper slips everywhere. Which one came first?
Slips spill off the rail, some slide to the floor, two stick together. The grill cook can't tell which lahmacun went in first. A table's been waiting twenty minutes; nobody noticed because the slip got buried. The food isn't the problem and the cook isn't slow — the paper is.
How it looks
Orders in columns, the oldest first, each one colour-coded by how long it's waited.
Green just arrived, amber is working, red has waited too long. Tap a dish when it's plated; tap the ticket when the whole order is done. The waiter gets the ping automatically.
Three steps
From "order in" to "the floor knows" — no paper, no shouting.
The order lands
However it was placed — kiosk, till, waiter tablet — it appears on the kitchen screen the same second, in the right order.
The cook works it
Colour shows the clock; notes show the detail — no onion, extra spicy. Multiple stations? Each sees only its own items.
Tap ready
One tap clears the ticket and pings the floor. The waiter or the runner picks up without a single shout across the pass.
What it does
Five things the kitchen screen handles so the pass stays calm.
Time shows in colour
Each ticket warms from green to red as it waits. One glance tells the chef what's falling behind.
Ready, and the floor knows
Tap done and the waiter's tablet pings. No bell, no shouting "order up" across a loud kitchen.
Each station, its own list
Grill, cold line, bar — split the screen by station so each cook sees only what they make.
It learns your prep times
Quietly logs how long each dish takes. Over weeks that becomes data you can act on — and feeds the kitchen assistant we're building.
30 seconds, no sound
An order arrives, the cook works it, taps ready — the floor lights up.
Real footage from a working kitchen, not animation. Filmed at our reference restaurant in Kotor.
~30 sec
Better together
It works on its own. Fed by every order channel, it works better.
Whether the order came from the kiosk, the till or the waiter's tablet, it lands on the same screen. When it's ready, the waiter is pinged and the courier knows it's time to roll. One kitchen, every channel.
Order Manager (POS)
One tap at the till, straight to the kitchen — on a tablet, no bulky hardware.
Explore moduleSelf-Order Kiosk
Cut the queue — let customers place orders themselves.
Explore moduleWaiter Terminal
Take orders, close checks — one tablet at the table.
Explore moduleCourier Module
Tie delivery orders to a route, control the handoff.
Explore moduleInventory
Automatic depletion, ingredient breakdown, alert thresholds.
Explore moduleWhere to find it
The kitchen screen comes with the bigger packages.
Not in Sadece Online Menü or Deniz. From Ada it runs on a tablet or your own TV; Ata ships two dedicated screens.
The five we hear most
About the screen, the stations, the noise.
Do I need a special screen or does my TV work?
On Ada it runs on a tablet or any TV with an HDMI input — your own screen is fine. On Ata we bring two screens built for kitchen heat and steam. Either way the software is the same.
My hands are wet and greasy. How do I tap it?
Big buttons, made for a knuckle or the back of a hand. Some kitchens use a small bump bar — a physical button strip — instead of touching the screen. We set up whichever suits your line.
Can I split it by grill and cold station?
Yes. Route each menu item to a station, and each screen shows only its own work. A burger's patty goes to the grill view, its salad to the cold line — automatically.
What if a dish takes longer than usual?
The ticket warms from green to red as the minutes pass, so it's obvious before a guest complains. You set the threshold per dish — a steak gets longer than a salad.
Why isn't it in the Deniz package?
Deniz is built for a counter-service spot where one screen by the till is enough. A kitchen screen earns its keep once you have a separate kitchen and a floor team — that's Ada and up. You can always upgrade later.
Let's talk
Shall we install Duxa in your restaurant?
In a 15-minute call we pick the right package together. Ask for a demo, get pricing, ask questions — no contract.