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Kitchen display

The kitchen display is the screen used by kitchen staff to see what needs to be cooked each day. It shows how many portions of each meal were ordered by customers and lets the kitchen plan exactly how much to prepare.

What kitchen staff see​

The display shows a table with:

  • Meals listed on the left — one row per dish
  • Days across the top — typically the current week
  • Ordered (green) — the number of portions customers have ordered
  • Planned (yellow) — how much the kitchen intends to cook

Staff can adjust the planned quantity to account for extras, expected waste, or portion sizes.

Planning the day's cooking​

  1. Go to Kitchen in the main menu
  2. Select today's date (or use the arrows to navigate to another day)
  3. Look at the Ordered column to see customer demand for each meal
  4. Enter the Planned quantity for each meal — usually the same as ordered, but you may add a small buffer for waste or extra portions
  5. Review the full list before confirming

Example: If 42 portions of salmon are ordered, you might plan 45 to have a small buffer. Enter 45 in the Planned column.

Viewing ingredient requirements​

For any meal on the production list, you can click it to see:

  • The full ingredient list from the recipe
  • Quantities scaled to the number of planned portions
  • Any allergen warnings

This helps you prepare exactly the right amounts and check that all ingredients are in stock before you start cooking.

Writing off (recording what was cooked)​

When the kitchen has finished cooking, click Write off to confirm the planned quantities. This does two things:

  1. Records how much of each meal was produced
  2. Automatically deducts the used ingredients from the Inventory

This keeps your stock levels accurate without anyone having to enter ingredient quantities manually.

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After a write-off is confirmed it cannot be undone. Double-check the planned quantities before clicking Write off.

Printing the kitchen list​

Click the print icon to print the day's production list. This gives kitchen staff a physical copy to work from. The printed list includes:

  • All meals and planned quantities
  • Ingredient lists (optional — depends on your print settings)
  • Any allergen or dietary notes

Print formats available:

  • Production list — total quantities per meal
  • Portion labels — individual stickers to attach to meal containers
  • Delivery manifest — sorted by delivery stop or order unit

Special meals​

Some customers may have custom meal modifications (texture changes, ingredient substitutions). These appear as separate lines on the kitchen list, clearly marked so they do not get mixed up with standard orders.

Why the write-off matters​

The write-off step is the link between your kitchen and your inventory. Every time the kitchen cooks, the ingredients used are tracked automatically — helping you understand your true food costs and avoid over-ordering.

Without regular write-offs, your inventory figures will drift away from reality.