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Jamanvar by Kelviontech

Jamanvar KDS

Every ticket on the right station, the second it's punched.

Every order lands on the right station the moment it's punched, with a timer that tells the chef what's about to run late, before the guest does.

Book a demo What it does

Jamanvar KDS, shown with sample restaurant data.

What it does

A kitchen that always knows what's next

Anyone who has worked a pass knows the sound of a kitchen losing control: a paper KOT that slid behind the counter, a captain shouting a table number over the exhaust, a chef asking "which naan is that for?" for the third time. Nobody is being careless. The system, paper and voices, just doesn't scale past a certain number of tables.

Jamanvar KDS replaces that with a live screen. Each order is split automatically across your stations, Tandoor, Curry and Mains, Bar, and appears exactly where that food is made, in KOT order, with the table, the items and any note attached. Chefs tap an item to move it from cooking to done to dispatched, and the rest of the house can see that status too.

Every ticket carries a timer that changes colour as it ages: fresh for the first ten minutes, a warning through eighteen, and an overdue flag after that. It means the person running the pass spots the slow ticket while there's still time to save it. No screen in the kitchen yet? Tickets can print on thermal printers instead, so you can start with what you have.

A good fit for multi-station kitchens, and for any restaurant still running on handwritten KOTs.

Live Orders
A new ticket shows up on the screen the instant it's punched, with the table number and every item.
Queue
All of a station's orders in one list, in the order they were fired, so the oldest ticket is always the one at the top.
Preparation Status
Mark each item cooking, done or dispatched. The floor sees what's ready without asking.
Timers
Colour-coded by age: 0 to 10 minutes, 10 to 18 minutes, and overdue beyond 18.
Station Routing
Orders split by station on their own, so the tandoor never sees a bar ticket.
Kitchen Notes
"No onion or garlic (Jain)", "extra spicy": notes travel with the order and can't get lost in the shouting.

In more detail

Jamanvar KDS on a working day

A screen at the pass, not a wall of paper

Mount a screen above the pass and the tickets are simply there: the table number, every item, the notes, and how long each order has been waiting. Chefs read the ticket at a glance rather than decoding handwriting or asking a captain to repeat themselves.

Each station sees only its own items, so the person at the tandoor isn't scanning past bar orders to find their naans.

The kitchen stops being a place where information arrives by shouting. It arrives once, in order, and stays visible until the dish goes out.

A chef plating a curry at the pass beneath a kitchen display showing live order tickets

Three tickets, three colours

Every ticket header carries the KOT number, the table and a live timer, and the colour tells you the story before you read a word. Green means the order is fresh, amber means it's approaching the limit, and red means it's overdue.

Inside each ticket, every item has its own status: cooking, done or dispatched. Chefs tap as they finish, and the pass can see which parts of a table's order are ready and which are still on the fire. That's how a big order goes out together instead of in dribs and drabs.

Prefer paper? Print it at the station

Not every kitchen is ready for screens on day one, and that's fine. Jamanvar can print each KOT on a thermal printer at the station that needs it: the ticket shows the KOT number, table, captain, station, every item and any note.

You get the same routing, the same notes and the same speed. When you're ready to move a station to a screen, nothing about how orders are entered has to change.

Before and after

What changes when Jamanvar KDS is on the job

Order tickets
Without Jamanvar: Paper KOTs slide behind the counter or get out of order.
With Jamanvar: Tickets sit on screen in the order they were fired.
Table numbers
Without Jamanvar: Captains shout table numbers over the exhaust fan.
With Jamanvar: The table is printed on every ticket, so nothing needs to be shouted.
Late orders
Without Jamanvar: Nobody knows what's overdue until a guest asks.
With Jamanvar: Timers change colour as a ticket ages, so it's flagged in time.
Special requests
Without Jamanvar: Notes get lost between the pad and the pass.
With Jamanvar: Notes travel with the item and appear next to it.

Where it fits

Restaurants that get the most out of it

  1. 01

    Multi-station kitchens

    When the tandoor, the curry section and the bar each make part of the same order, automatic routing means nobody has to split it by voice.

  2. 02

    Restaurants still on handwritten KOTs

    Start with thermal-printed tickets at each station. You get routing and notes on day one, and can add screens whenever you like.

  3. 03

    Busy dine-in with a separate bar or dessert section

    Drinks and desserts go to their own stations, so a long food ticket doesn't hold up the round of beverages.

Where it fits in the flow

Where the KDS sits in the flow

Every order that's punched, by a captain, a guest or a cashier, ends up in the kitchen. The KDS is where it's turned into food.
  1. 01
    Order
  2. 02
    POS
  3. 03
    KitchenJamanvar KDS
  4. 04
    Table
  5. 05
    Bill & pay
  6. 06
    Insight
Kitchen display and KOT routing
Everything here happens on your kitchen screens or station printers: routing by station, item status from cooking to dispatched, and timers that warn before a ticket is late.

Getting started

Set up with you, not handed over.

We help pair the kitchen tablets or thermal printers and set up your stations, then run a test billing cycle before you open to guests.

Most restaurants are live within 24 to 48 hours of sharing their menu and table count.

  1. 1

    Send us your menu

    A PDF, a photo or the paper menu itself. We set up your dishes, categories, spice levels, Jain options and prices.

  2. 2

    Share your tables

    Tell us your table count and sections, and we configure your floor plan and QR codes around them.

  3. 3

    Pair your hardware

    We help configure ESC/POS thermal printers, USB and LAN connections, cash drawers and kitchen tablets.

  4. 4

    Train the team

    Captains, kitchen staff and cashiers are trained by video or on-site, and we run a test billing cycle before you open.

Works with

Fed directly by POS and the ordering floor

Questions owners ask

About Jamanvar KDS

Do we need to buy screens for the kitchen?
Not to begin with. Orders can appear on kitchen screens or print as KOTs on thermal printers. Many kitchens start with printers and move to screens when they're ready. Jamanvar also offers pre-tested KDS tablets.
Can different stations see only their own items?
Yes. Orders are split automatically by station, for example Tandoor, Curry and Mains, and Bar, so each station sees only what it has to make.
How do the timers work?
Each ticket is colour-coded by how long it has been open: 0 to 10 minutes, 10 to 18 minutes, and overdue past 18. The colour shifts on its own, so nobody has to watch a clock.
Can chefs mark items as they finish them?
Yes. Each item can be marked cooking, done or dispatched, and the rest of the house can see the status.
Does the kitchen keep getting tickets if the internet is down?
Yes. Kitchen routing runs on the local network, so KOTs keep reaching your stations even without a connection.

See Jamanvar KDS with your own menu.

We'll set up a walkthrough around your actual menu, tables and hardware, and answer the questions that matter to your restaurant.

Book a demo Call +91 81402 67475