Send to Kitchen – Kitchen Tickets

Send to kitchen dispatches items to the kitchen (KDS or ticket printer). Every product is routed to the right station – kitchen, bar, dessert – based on the ticket destinations you have configured in admin.

How manual dispatch works:

1. Add items to the cart
2. Click Send to kitchen
3. New unsent rows are dispatched. If the dispatch includes corrected rows, separate correction tickets can be created
4. Sent lines are marked with a chef icon (🧑‍🍳) in the cart
5. The table changes status to yellow/gold (in-progress order)

Automatic dispatch before payment: The POS dispatches remaining unsent items as part of payment. Restaurant kitchen settings control whether dispatch happens when payment starts or when the sale is completed. Check that each item has the correct destination.

• Shared kitchen settings are under Admin → Bongning (kitchen dispatch)
• For partial payments, check that everything the kitchen needs to prepare has been sent
• The kitchen sees the order instantly – the server doesn't have to double-click "Send" and then "Pay"

Kitchen routing via ticket destinations: Each product can have one ticket destination, selected in the item settings under Admin → Meny → Produkter. For example, pasta can go to Kitchen and drinks to Bar.

A template can also show other stations’ items as a reference. This does not mean those items should be prepared at the receiving station.

Send to kitchen multiple times: You can press Send to kitchen as often as you like during the same order. What comes out on paper depends on the restaurant’s dispatch mode: in the default Bara nya/ändrade (only new/changed) unchanged rows already sent are not dispatched again, while Hel bong varje gång (full ticket every time) reprints the whole order and marks the new rows NY. Check the outcome of a print failure before retrying.

What the ticket contains – four modes: Under Bongning → Inställningar (kitchen dispatch → settings) you choose what a dispatch prints. The mode applies to the whole restaurant and can be overridden per station under Destinationer.

The last mode belongs with courses – see "Courses – Hold and Fire".

Status flow:

• Cart shows 🧑‍🍳 on sent rows, "Not sent" on the rest
• With courses switched on, the chef icon means the row has been sent to the kitchen, not necessarily that it is being cooked. The course’s own status is shown on the course heading row
• Table status distinguishes items still needing dispatch from sent items. Green indicates that a pre-bill has been printed.
• KDS and ticket printers receive in real-time

If you use courses: Sending a ticket informs the kitchen – that is not the same as cooking. Courses not yet fired appear as *** HUVUDRÄTT — VÄNTAR *** (MAIN COURSE — WAITING) on the ticket, and cooking starts only when the server fires them. Drinks and anything under Direkt always go when you send the ticket. Read more in "Courses – Hold and Fire".

Related actions:

• Pre-bill – prints a preliminary bill and also dispatches any unsent items
• Void – removes incorrect items. If already sent, check the return-ticket choice and destination settings
• POS Copilot – helps you take orders and fire tickets directly in the POS

Tip: Combine auto-dispatch with split bills so the kitchen can start cooking while each guest pays separately.