I am trying to find out if there is a way of expanding the number of orders showing on the KDS screens of our Micros system. The dealer is saying that we cannot get a bigger screen or add a screen which would scroll to the present one. Anyone have experience with this or other solutions when you want the cook line to be able to view more orders at a time?
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Micros POS KDS expansion 1
- Thread starter ramseyny
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Not totally familiar with Micros KDS but your Dealer sounds correct. Bigger screen will not change what can appear. Don't know of a KDS system that scrolls to another screen when the 1st screen is full. KDS is not for every kitchen. The design is typically setup for kitchens with specific production areas (grill, saute, fryer etc.) The biggest challenge is when only one screen is utilized for production, the drawback being exactly what you are experiencing.
Options:
1. Install an expo screen that has what some call an "all day screen". The "all day" typically shows a summary of all existing orders.
2. Install a printer to print all orders and change the existing screen to an expo screen.
3. Add a screen at each production area and have the POS use "cook timers" so that menu items only appear at a screen when it needs to be produced. IE: guests orders
chix wings (4 min)
burger - well (6 min)
burger - med rare (4 min)
au poivre - med rare (8 min)
when server orders, the au poivre appears 1st, two minutes later the burger well appears, two minutes later the last two items appear. In this scenario the food all arrives in the window simutaneously (if cook times are accurate). Initially it may not sound practical but it can work very effectly. The kitchen spends less time coordinating orders vs just prepare what menu items appeared on your screen. The expo screen "sees all". The expoditer sees a countdown for the "entire order" and knows if the kitchen is keeping pace with volume. But your kitchen must be somewhat designed for this approach, if you have a history of using one kitchen printer, just replacing it with a screen can have its issues.
Options:
1. Install an expo screen that has what some call an "all day screen". The "all day" typically shows a summary of all existing orders.
2. Install a printer to print all orders and change the existing screen to an expo screen.
3. Add a screen at each production area and have the POS use "cook timers" so that menu items only appear at a screen when it needs to be produced. IE: guests orders
chix wings (4 min)
burger - well (6 min)
burger - med rare (4 min)
au poivre - med rare (8 min)
when server orders, the au poivre appears 1st, two minutes later the burger well appears, two minutes later the last two items appear. In this scenario the food all arrives in the window simutaneously (if cook times are accurate). Initially it may not sound practical but it can work very effectly. The kitchen spends less time coordinating orders vs just prepare what menu items appeared on your screen. The expo screen "sees all". The expoditer sees a countdown for the "entire order" and knows if the kitchen is keeping pace with volume. But your kitchen must be somewhat designed for this approach, if you have a history of using one kitchen printer, just replacing it with a screen can have its issues.
Keyservicesmw
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Ramsey, what company are you with, I support Micros hardware.
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