Customize header, items and footer on the ticket

This article walks through every customizable field in a ticket template, what it does and when you want to use it. Use it as a reference when building your layout.

The editor has four tabs: Layout, Header, Items and Footer. We go through them in the order you meet them.

Layout

Affects the physical shape of the ticket.

Paper width (characters)

• 32 chars — 58 mm paper (smaller, older ticket printers)
• 42 chars — 80 mm standard width (vast majority of Epson printers)
• 48 chars — 80 mm "tight" (squeezes more text per line, slightly smaller font)

Pick the width that matches your physical printer. Wrong width = cut-off text or loads of blank space.

Top whitespace

0–6 blank rows before the ticket starts. Mainly for hanging tickets on a rail (the metal clip device above the kitchen window). The rail clamps into the top rows — without whitespace it ends up clipping your table number. 3–4 rows is usually enough.

Bottom whitespace

0–6 blank rows after "Powered by Vendion" (if on) and before auto-cut. Gives the kitchen space to scribble notes on the ticket with pen if they want.

Header — top fields

Top of the ticket. Each field normally has: toggle (on/off) + label + size dropdown (S/M/L) + sometimes bold.

Sizes:

• S (1×) — standard, roughly the height of normal body text
• M (2×) — double height
• L (3×) — triple height, big and clear from distance

Table number

"Table 12". The kitchen usually needs to know where the food is going. Default on, size L.

Tab name

Tab's name, e.g. "Birger" or "Wedding party". Useful when you have multiple tabs on the same table or when tabs are named after guests. Default on, size M.

Daily order number

The daily counter that resets with the Z-report. Shows as e.g. "#047". Size L default so kitchen can call out "Order 47 ready!". You can pick prefix: "#", "Order", "Beställning" or whatever you want.

See the article "Daily order number on the ticket" for more details.

Receipt number (if the order is paid)

The perpetual fiscal counter. Only shown if the order is already paid (e.g. when sending to kitchen after payment, or a copy ticket). Useful for historical tracking. Default off.

Time

Time the ticket was sent. Default on, size M. The kitchen can see how long a ticket has been active.

Date

Date in ISO format (2026-04-24). Default on, size S. Mostly for history — paper tickets during the day rarely need a date, but it's good if the ticket is archived afterwards.

Destination name

"→ Kitchen", "→ Bar", "→ Pass". Shows which destination the ticket is for. Default on. Turn off if you only have one destination and it's obviously the kitchen.

Server name

"Server: Anna". Who took the order. Useful in restaurants where the kitchen handles questions from servers afterwards. Default on.

Order type

"Dine-in" / "Takeaway" / "Delivery". The kitchen preps takeaway differently from a seated guest (more packaging advice, cooler temperature, etc.). Default on.

Guest name

Name from a reservation or customer record. E.g. "The Andersson Family". Handy if the restaurant wants to personalize ("Starter ready for Andersson"). Default off.

Guest count

"4 guests". Useful in kitchens where portions scale with headcount (e.g. sharing dishes). Default off.

Tab note

The note written on the entire tab in the POS. Classic: "Allergies: nuts (guest 2)" or "Birthday — cake at 9pm". Default on, size S. High-priority — feel free to set size M if the kitchen keeps missing it.

Items — product section

Where the actual order shows up.

Product name size

S/M/L. Large = easier to read from distance but longer ticket. Medium (M) is a good compromise for most kitchens. Bars often use S for compactness.

Bold on product names

Extra emphasis. Works well with medium size. Default on.

Show prices per row

Shows "2× Ribeye 590 SEK" instead of just "2× Ribeye". Default off, since the kitchen usually doesn't care about prices. Turn on if you want the chef to know the margin heading out (e.g. on VIP tables).

Modifier size

Size of modifiers ("+ Medium", "+ No anchovies"). S default, M if modifiers drown beneath the product name.

Show price per modifier

Shows e.g. "+ Extra cheese 15 SEK" instead of just "+ Extra cheese". Default off.

Kitchen note size

Size of per-row notes (the written comms between server and kitchen: "! nut allergy", "! no chicken"). Default S. Set M if notes are important enough to never miss.

Show category headers

Shows "── Starters ──", "── Mains ──" as dividers between products in different categories. Default on. Turn off if the ticket gets too long and you can tell from the names anyway.

Show discount info per row

If a row has a discount, shows "Discount: -10%" under the product. Default off. Turn on if the kitchen needs to know the discount is applied (e.g. "Happy hour on these drinks" so bar doesn't re-ring).

Show other destinations' items

This one is gold for timing. When an order goes to both kitchen and bar (or kitchen and dessert), you can show the bar's items in a separate section on the kitchen ticket. The kitchen then knows coffee is going out in parallel and can time dessert accordingly.

The label is configurable — default "— Other on the order —". Change to suit your kitchen, e.g. "— Bar is sending —" or "— Other stations —".

Default off, turn on per station that needs coordination.

Footer

Bottom of the ticket.

Total item count

"Total: 5 items". Simple check — the chef can count and confirm. Default on.

Footer text (optional)

Custom text. Empty default. Examples:

• "Thanks! /Anna"
• "Note: closing dinner at 11pm"
• "Week 17"

Change weekly if you want, or leave empty.

Show "Powered by Vendion"

Small credit. Default on. Turn off if you don't want it.

Live preview on the right

Right of the form you see the ticket rendering with test data:

• Table 12
• Tab 1
• Order #047
• Server Anna
• 4 guests, the Andersson Family
• Tab note about nuts
• 3 items (Ribeye, Caesar salad, Fries) with modifiers and kitchen notes

As soon as you change a setting, the preview updates. That gives you a realistic feel of an actual evening ticket — not just an empty shell.

The preview is not pixel-perfect 1:1 to what the printer actually produces (screen and thermal paper are different media), but the layout, order and size relationships match.

Tips from the real world

• Test on an actual printer before locking a layout — print a real ticket after saving and linking the template
• Ask the kitchen first, guess last — it's the staff reading tickets, not you
• Iterate — start with one ticket, run a week, listen to chefs, adjust
• Duplicate before experimenting — the original stays untouched if you change your mind