Kitchen operations
A kitchen that never loses a ticket.
Orders split by station and appear where the food is made, with timers that warn a chef before a ticket goes late. No shouting, no lost slips.
Route every order to the right station, the instant it's punched. Shown with sample data.
The problem
The kitchen is where service quietly falls apart
Front-of-house problems are visible. Kitchen problems usually aren't, until a guest asks where their food is. A paper KOT is easy to slide out of order. A shouted table number gets lost under the exhaust fan. A chef juggling twelve open tickets has no easy way to know which one has been waiting longest.
And in a kitchen with several stations, the same order has to reach the tandoor, the curry section and the bar, each needing only its own part. Somebody ends up splitting one order into three verbal instructions, and any of the three can go wrong.
How Jamanvar handles it
Every station sees its own work, in order
Jamanvar splits each order by station the moment it's punched: Tandoor, Curry and Mains, Bar, Desserts. Each station sees only the items it has to make, in the order they were fired, with the table number and any special note attached. That could be on kitchen screens or on thermal-printed KOTs, whichever your kitchen is ready for.
Every ticket carries a colour-coded timer: comfortable through the first ten minutes, a warning up to eighteen, overdue after that. The person running the pass can see at a glance what needs attention. It's not surveillance. It's the same instinct a good head chef already has, put on a screen everyone can read.
- Instant routing
- Orders reach the right station as soon as they're punched, with no walk to the kitchen.
- Late tickets flagged early
- Colour-coded timers turn amber and red before a table starts asking.
- Notes that survive the rush
- "Extra spicy" and "no onion or garlic (Jain)" stay attached to the order and appear on the ticket.
- Screens or printers
- Use kitchen screens, thermal-printed KOTs, or a mix, depending on what each station is ready for.
A good fit for: Multi-station kitchens, high-volume restaurants and anywhere the KOT still travels on paper.
one ticket, through the pass
How the workflow changes
An illustrative scene built from the product's real capabilities.
- 1
A big order arrives
Table 3 orders dal makhani, paneer butter masala, three naans and a jeera rice. The system splits it across stations before anyone has to think about it.
- 2
Each station gets its part
The tandoor sees the naans, the curry section sees the gravies, and each ticket carries the table number and the server's name.
- 3
Chefs mark progress
As items finish, they're tapped from cooking to done. The pass can see which parts of the table are ready and which are still on the fire.
- 4
The timer does the watching
As the ticket ages, its colour shifts. The expeditor sees the amber one and knows exactly where to step in.
- 5
It goes out together
When everything's done, the order is dispatched as a whole and the floor knows it's on its way.
The products behind it
Modules that solve this
Questions owners ask
Can we start with printed KOTs and add screens later?
What do the timer colours mean?
How does stock come into the kitchen picture?
Which of these sounds like your restaurant?
Tell us what's slowing you down. We'll show you which modules help, and which you can leave alone.