Customize header, items and footer on the ticket

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

Open Admin → Bongning → Mallar and edit a template. The editor is one list in four parts, top to bottom: Papper (paper), Överst på bongen (top of the ticket), Varje artikel (each item) and Nederst (bottom). Every row has three columns:

• Visas (shown) – switches the row on or off. Rows that always print, such as Produktnamn, have no switch and say Alltid (always).
• Storlek (size) – S, M or L.
• Fet (bold) – bold text on the row.

Some rows have an extra field below them, for example Text före numret (text before the number). We go through the parts in the order you meet them.

The template applies to every ticket to the destination – including tickets from online orders, course firing and Magic Button. What sets them apart from POS tickets is described at the end of this article.

Papper (paper)

Affects the physical shape of the ticket.

Pappersbredd (paper width)

• 32 chars — 58 mm paper (smaller, older ticket printers)
• 42 chars — 80 mm standard width (vast majority of Star 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.

Long lines

A line that does not fit is broken between two words, at the width that applies to the line's size – a line in M holds half as many characters as one in S, and a line in L a third. Modifiers, notes and other sub-lines continue indented under their item. Only a word longer than the whole line is split by the printer.

The large headings – special-ticket headings such as *** TILLÄGG *** (ADDITION) with the course name on the line below, course headings and the ONLINE line on online tickets – print at normal size when they do not fit at double size, instead of being broken in two. A heading with several lines uses the same size on every line. At 42 characters, a course name of up to 21 characters fits at double size.

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 the cut. Gives the kitchen space to scribble notes on the ticket with pen if they want. With 0 the ticket is cut right after the last line – the printer feeds the paper to the cutter itself, so nothing gets cut off.

Överst på bongen (top of the ticket)

Top of the ticket. Switch on Visas for the rows you need and pick size and bold per row. Notanummer and Ordernummer also have the field Text före numret (text before the number).

Sizes:

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

Bord (table)

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

The table number only exists on table orders. On an order without a table – counter, bar or takeaway – Serving method takes the same place, in the same size (see below).

If the table has a name of its own, for example Terrassen, the name is printed instead of the number. A table order placed through the QR code always shows the table, even when the Bord row is off – otherwise no one on staff knows where the food goes. The size follows the template.

Notans namn (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.

Notanummer (tab number)

The tab’s daily number, for example "Nota 73". It identifies the same tab across multiple kitchen dispatches. Standard setting: on, size M, Text före numret "Nota ".

Ordernummer (order number)

The ticket dispatch counter that resets with the Z-report. A later dispatch on the same tab can have a new number. Shows as e.g. "#047". Size L default so kitchen can call out "Order 47 ready!". In Text före numret you type "#", "Order", "Beställning" or whatever you want.

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

Tid (time)

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

Datum (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.

Station

"→ 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.

Servitör (server)

"Server: Anna". Who took the order. Useful in restaurants where the kitchen handles questions from servers afterwards. Default on. On a fire ticket it shows the person who fired the course – on a retract ticket too.

Serveringssätt (serving method)

"Dine-in" / "Takeaway" / "Delivery" / "Table order". The kitchen preps takeaway differently from a seated guest (for example, suitable packaging). Default on.

Where the line appears depends on the order:

• Table order – a small line in the header, below the time.
• Order without a table (counter, bar, takeaway, Express kiosk) – at the top of the ticket, where the table number would otherwise be, in the size of the Bord row.

If you switch Serving method off, no such line is printed at all, not even on orders without a table.

On tickets from online orders the ordering method appears in the ONLINE line at the top instead, whatever this setting says – see Tickets from online orders, course firing and Magic Button below.

Gästens namn (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.

Antal gäster (guest count)

"4 guests". Useful in kitchens where portions scale with headcount (e.g. sharing dishes). Default off. The number comes from the booking the tab is linked to – without a linked booking no line is printed.

Notans notering (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.

Varje artikel (each item)

Where the actual order shows up. The quantity comes before the name, for example 2× Ribeye. A shared portion is written with a decimal comma, for example 0,5× Pizza. Whether identical items are merged into one row is set per destination: the switch Gruppera artiklar på bongen (group items on the ticket) under Bongning → Destinationer → Redigera → Mall is on by default. Turn it off and 3× Cinnamon bun prints as three rows of 1×.

Produktnamn (product name)

Always printed. Size S, M or L: L is easier to read from a distance but makes the ticket longer. M is a good compromise for most kitchens and is the default. Bars often use S for compactness. Fet gives extra emphasis and is on by default.

Pris per rad (price per row)

Shows the line amount after the name, e.g. "2× Ribeye 590 SEK" instead of just "2× Ribeye". The amount is the unit price, modifiers included, times the quantity. When prices are shown, the same item at different prices gets a row each. Default off, since the kitchen usually doesn't care about prices. Turn on if the station needs sales prices. The price sits on the product row with the same size and weight as the product name. It does not show the product’s margin.

Tillval och UTAN (modifiers and NO)

The modifiers ("+ Medium, Béarnaise") and the "NO" rows ("- UTAN onion") always print. Size S is the default, M if modifiers drown beneath the product name. Fet is off by default. Turn it on if the cook needs to see doneness and modifiers at a glance, for example when modifiers are small under a large product name.

Below the row is the switch Visa pris per tillval (show price per modifier). It shows e.g. "+ Extra cheese 15 SEK" instead of just "+ Extra cheese". The price is shown in kronor and only on modifiers that cost something – free modifiers print without a price. When the switch is off, no modifier prices are printed at all. Default off.

Köksanteckning (kitchen note)

The per-row note the server writes to the kitchen ("! Dressing on the side", "! no chicken"). Always printed. Size S is the default. Set M if notes are important enough to never miss. Fet is on by default. The allergy row has its own size and its own bold setting, see the next heading.

Allergi (allergy)

The allergy row ("! ALLERGI: GLUTEN"). Always printed, with its own size, independent of Köksanteckning: for larger allergy text, raise the size on the Allergi row. Size S and Fet on are the defaults, and we recommend keeping Fet on so the kitchen sees the allergy at once. If you turn it off, the row still shows in capitals with the word ALLERGI, but in normal weight.

Kategorirubriker (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.

Ingredienser (ingredients)

Lists the recipe’s ingredients when enabled. Removed ingredients, such as "no onion", appear even when this is off. Standard setting: off.

Andra stationers artiklar (other stations' 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 section includes items on the same tab that have been sent to other stations – in the same dispatch or earlier. Items not yet sent, or on hold (Vänta), do not appear, and prices are never printed there. This shows what was ordered at other stations, not whether it is ready or on its way out.

You type the section heading in the Rubrik (heading) field below the row — default "— Övrigt på ordern —" (other on the order). Change it to suit your kitchen, e.g. "— Bar is sending —" or "— Other stations —".

Default off, turn on per station that needs coordination. The section can also be switched on for a single destination under Bongning → Destinationer → Redigera → Visa andra stationers artiklar på bongen (show other stations' items on the ticket) – the heading then comes from the template. Under Ta med artiklar från (include items from) on the destination you choose which stations' items the section shows; the choice also applies when the section is switched on in the template. It appears on tickets from the POS and the Express kiosk, not on fire tickets or tickets from online orders.

Nederst (bottom)

Bottom of the ticket.

Totalt antal artiklar (total item count)

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

Egen text (custom text)

Your own text, typed in the Text field below the row. The row only prints when the field has text. Empty default. Examples:

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

Change weekly if you want, or leave empty.

Powered by Vendion

Small credit, always small and in normal weight. Default on. Switch off Visas if you don't want it.

Live preview on the right

Right of the form the ticket is drawn with a sample order. Above the paper you choose the variant:

• Bordsorder (table order) – Bord 12, the tab Sällskap Berg, Nota 73, order number #047, server Anna, the guest Maria Berg and 4 guests, a tab note, starters and mains with modifiers (one with a price), a kitchen note, an allergy, a removed ingredient and the recipe's ingredients, plus two drinks going to the bar
• Order utan bord (order without a table) – the same order at the counter: no table and no guest name, with the serving method Äta här (dine-in) at the top

As soon as you change a setting, the ticket is redrawn. The sample order is built so that the rows under Överst på bongen and Varje artikel show when you switch them on or off – a realistic feel of an actual evening ticket, not just an empty shell.

The preview is drawn the same way the printer prints the ticket: content, order, sizes and line breaks are the same as on paper. The only difference is the typeface – the screen shows an ordinary fixed-width font, not the printer's.

Tickets from online orders, course firing and Magic Button

The template and the destination's Auto-klipp (auto-cut) also apply to tickets that are not rung up in the POS.

Online and QR table orders:

• The top line is always ONLINE and the ordering method, for example ONLINE · Avhämtning (pickup), ONLINE · Utkörning (delivery) or ONLINE · Bordsbeställning (table order). It is printed whatever the template says, so the kitchen always sees what the order is.
• For pickup and delivery, the customer's name takes the table's place, in the Bord row's size, so the kitchen can call it out. Phone numbers and email addresses are never printed.
• A table order through the QR code always shows the table, even when the Bord row is off.
• If the guest chose a time, a line such as Önskad tid: 18:30 (requested time) is printed below the ticket's time, with the date if the time is on another day.
• For delivery, the guest's delivery instructions, such as a door code and floor, are printed as Leverans: … (delivery). The address is never printed on the kitchen ticket.
• What the guest wrote in Meddelande till köket (message to the kitchen) prints like the tab note: bold, in the size of the Notans notering row, and only when that row is switched on in the template.
• The guest's modifiers, removed ingredients and per-dish allergies are included, just as on POS tickets.
• An online ticket is never grouped by course and never shows VÄNTAR (waiting) – what the guest orders should be cooked straight away.

Course firing: the fire ticket is printed with the station's template, just like a normal ticket, but with the large *** FRAM *** (FIRE) heading at the top. The server line shows the person who fired the course. Read more in "Correction, Transfer and Void Tickets".

Magic Button: a ticket from a Magic Button is printed with the same template as POS tickets, but without the server and the tab number.

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