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A chef plates greens at the pass during service

Kitchen Display System

The kitchen screen built for 7:40 on a Saturday.

Q: What is a kitchen display system (KDS)?

A screen at the pass or a station that shows orders as they come in and lets the kitchen bump them as they finish. Virsyn's kitchen display system sends each dish to its station by menu category, with Start and Bump on every dish.

Q: Does the KDS receive Uber Eats and DoorDash orders?

Yes. With the delivery integration switched on for your venue, they land in the same queue as the till and QR Order & Pay tickets. Scheduled orders are held until close to their time.

Q: Does the till see what the kitchen is doing?

Yes. Each dish on the till shows Preparing once the cook starts it, and Ready once it's bumped.

Q: Can I send some dishes and keep the rest cooking?

Yes. Every dish has its own Start and Bump. A bumped dish leaves the ticket and the rest keep cooking. Bump all clears whatever is left.

Q: Can I route dishes to different kitchen stations?

Yes. Each menu category goes to a station, like grill, fry, cold or bar. Anything without a station goes to the general station, so no dish is left without one.

Q: Can the grill and the pastry bench have different times?

Yes. Each station has its own overdue time, set in the POS settings. Tickets go green, amber, then red against their own station's time.

Q: Can I use kitchen screens and docket printers together?

Yes. Run screens, network printers, or both. Each station can print to its own network printer.

Q: What hardware do I need?

Virsyn supplies the kitchen screen, a 15.6-inch Android touchscreen, ready to run your stations. Keep your network docket printers too if you want paper.

Forty dockets, three stations, two delivery apps. One queue per station, a clock on every ticket, a Bump on every dish, and the till shows Ready when you hit it.

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See eight minutes on the grill ↓

Virsyn’s kitchen display system is part of the Virsyn POS. One subscription per venue, opening to Australian venues soon.

ACTIVE TICKETS41 overdue

Dine-inTable #44 guests10:403 items

×2BarramundiCookingBump

×1Steak fritesMedium rareCookingBump

×1BroccoliniStart

Bump all

Takeaway#4212Counter05:302 items

×1Rigatoni al fornoNo chilliStart

×1Garlic breadStart

Bump all

Delivery#421301:501 item

×2BurgerNo picklesStart

Bump all

Takeaway#4214Counter00:401 item

×1Chicken wrapStart

Bump all

On the till, Table #4Barramundi · PreparingSteak frites · PreparingBroccolini · PreparingOldest first · never reshuffled

An example service

Eight minutes on the grill.

Keep scrolling. Each minute is what the grill’s screen does with it.

7:38pm, Saturday

Grill

ACTIVE TICKETS2

Dine-inTable #42 guests07:002 items

×1Steak fritesMedium rareCookingBump

×1Lamb rumpCookingBump

Bump all

Dine-inTable #125 guests00:005 items

×2Steak fritesMedium rareStart

×1Lamb rumpStart

×1Half chickenStart

×1BarramundiNo butterStart

Bump all

×5 Chips sent to Fry

That was eight minutes of a Saturday.

Virsyn opens to Australian venues soon. Join the waitlist and we’ll be in touch before we launch.

Join the waitlist

The floor

Preparing here. Ready on the till.

Waitstaff see what the kitchen has started and what’s up on the till they’re already holding, so they can check there instead of walking to the pass.

KITCHEN SCREEN · GRILL

DINE-INTable #74 guests03:12

×1BarramundiNo butterStart

×2Steak fritesMedium rareStart

×1Half chickenStart

THE TILL · ON THE FLOORTable 7Sam · 4 guests

×1 BarramundiSent

×2 Steak fritesSent

×1 Half chickenSent

How it works on Virsyn

The queue has rules. The kitchen can trust them.

#409:40

#1204:05

#423102:51

Oldest first, always.

Every docket lands in the order it came in and stays there. Nothing jumps the queue.

GrillFryColdBarGeneral

Each station sees its own.

Dishes go to grill, fry, cold or bar by menu category. Anything without a station goes to the general station, so no dish is left without one.

03:1206:4012:05

ACTIVE TICKETS 3 · 1 overdue

A clock per station.

Green, amber, then red against each station's own overdue time, with the overdue count at the top of the screen.

×1 Steak fritesSTOPVoided by the floor · Guest changed their order

STOP means stop.

When the floor voids a dish, it lands on the kitchen screen in red, with the reason and a sound.

STARTER×2Grilled octopusExtra lemon · No chilliNote: sauce on the side

The detail under the dish.

Quantities, modifiers, special requests marked Note in coral, starter and dessert labels, and the guest count.

Table #12GrillFryCold

Expo sees the whole order.

Each order grouped by station, turning green when every dish is done, so the pass knows the table is complete.

Every order

Every order on the same rail.

The till, QR Order & Pay, Uber Eats, DoorDash and direct online ordering (launching soon) land in the same queue under the same rules. The grill cooks what came in first, whoever sent it, and a pickup booked for later waits until it’s close to its time.

The till1

QR Order & Pay

Uber Eats1

DoorDash

Online ordering (launching soon)

GRILL · OLDEST FIRST2

1DINE-INTable #12 · ×2 Steak fritesStart

2DELIVERY#4231 · ×2 Wagyu burgerStart

Hardware

We supply the kitchen screen.

A 15.6-inch Android touchscreen from Virsyn, ready to run your stations. Keep your docket printers on the venue network too, or run screens and printers together while the team gets used to it.

Set stations, routes and overdue times in the POS settings. Staff PIN in on the kitchen screen and switch station from the header. Start, Bump and Bump all are large buttons.

ACTIVE TICKETS41 overdue

Dine-inTable #44 guests10:403 items

×2BarramundiCookingBump

×1Steak fritesMedium rareCookingBump

×1BroccoliniStart

Bump all

Takeaway#4212Counter05:302 items

×1Rigatoni al fornoNo chilliStart

×1Garlic breadStart

Bump all

Delivery#421301:501 item

×2BurgerNo picklesStart

Bump all

Takeaway#4214Counter00:401 item

×1Chicken wrapStart

Bump all

On the till, Table #4Barramundi · PreparingSteak frites · PreparingBroccolini · PreparingOldest first · never reshuffled

The stack

One complete stack for all things hospitality. One subscription per venue.

Simplify the pass.

Virsyn opens to Australian venues soon. Join the waitlist and we’ll be in touch before we launch.

Join the waitlist

Pricing coming soon

FAQ

Questions from the pass.

What is a kitchen display system (KDS)?

Does the KDS receive Uber Eats and DoorDash orders?

Does the till see what the kitchen is doing?

Can I send some dishes and keep the rest cooking?

Can I route dishes to different kitchen stations?

Can the grill and the pastry bench have different times?

Can I use kitchen screens and docket printers together?

What hardware do I need?