One screen per station beats one screen for everything

The first kitchen display most restaurants install is one screen with every order on it. It works until the first busy service, when the grill chef is mentally filtering out salads all night and the cold station keeps missing its items buried in ticket noise.

Stations are how kitchens already think

Hot line, grill, cold, bar. Foodine routes each item on a ticket to the station that cooks it: the grill screen shows the tawook, the cold station sees the fattoush, and the expo view watches the whole order assemble. When the last station finishes, the order flips to ready — nobody chases anybody.

Multi-hop dishes

A mandi starts at the rice station and finishes at garnish. Items can flow through an ordered chain of stations — each screen gets a 'pass to next' button, and the ticket physically moves across the kitchen the way the plate does.

• Set it up once per item, or let categories route in bulk.
• Unrouted items land on Main Kitchen — nothing ever silently disappears.
• Any TV becomes a station screen by scanning a QR code. No login on the TV, ever.