Yes, you can assign orders to different stations, such as hot kitchen, cold prep, or bar, depending on the items. Each station sees only the relevant orders, improving clarity and coordination.
希望在厨房实现清晰、简便的沟通吗？
为您的厨师提供实时更新、清晰的订单详情以及智能功能，减少错误，加快每道菜的出品速度.
无纸化厨房工作流程
我们的全数字化厨房显示系统（KDS）可优化整个工作流程，帮助团队保持有序高效，同时减少纸张浪费.
基于工作站
订单按厨房工作站分类，确保流程顺畅高效.
智能订单功能
厨房显示系统会自动将相同菜品分组，让厨师一眼就能看出哪些餐点需要批量准备，从而节省时间并减少错误.
来自任何渠道的订单
KDS 可显示来自任何渠道的订单，如自助点餐机、扫码点餐、POS、外卖，甚至整合的第三方外卖平台.
厨房信息实时更新
新订单和变更会立即显示
专注于烹饪，其余交给我们.
探索专为简化厨房工作流程、加快订单准备并确保从头到尾顺畅服务而设计的 KDS 核心功能.
Real time order updates
Every new order and change appears instantly on the kitchen screen, so your team is always up to date.
Order status tracking
Easily see which dishes are being prepared, ready, or delayed. No more guesswork.
Allergen & special requests
All important notes, allergens, and extras are clearly shown, helping avoid mistakes and keeping guests safe.
All orders in one place
See every incoming order from any channel. No switching screens, no confusion.
Multi station view
Split orders by kitchen stations to keep things organized and running smoothly.
Sound alerts for new orders
Get a notification sound when a new order comes in, so nothing gets missed even during busy times.
Course management
Keep starters, mains, and desserts perfectly timed. Start each course when you’re ready.
Smart ordering
Group identical dishes automatically so chefs know exactly what to prepare.常见问题解答
Does the KDS help with preparing multiple identical items more efficiently?
Yes, the Eatcard KDS includes a SmartOrder function. When multiple guests order the same dish around the same time, even from different tables or channels, the system automatically groups them. This way, the kitchen can prepare similar items in batches, saving time and reducing unnecessary repetition.
Do we still need a kitchen printer with the KDS?
A printer is optional. The Eatcard KDS is designed to replace traditional paper tickets with a structured digital workflow. However, you can configure it to print a ticket only when the chef marks an item as completed, for example, to attach a receipt to a dish before service. This avoids the constant stream of printed tickets and gives your kitchen more control and clarity.