Operations6 min read
Running Your Order Dashboard During a Busy Service
Accept/reject rules, status updates, and how to keep kitchen and floor aligned when orders spike.
By QReonix Team
A live order board only helps if everyone uses the same statuses. Treat pending → preparing → ready as a contract between front-of-house and kitchen.
Front-of-house habits
- Accept orders quickly or reject with a note if the kitchen is closed for an item.
- Watch for new-order alerts during rush — don’t rely on refreshing the page.
- Use staff-added items for walk-ins so every table stays on one ticket.
Kitchen habits
- Move tickets to preparing when work starts, not when food is almost done.
- Mark ready only when the pass is complete — floor staff get a clear pickup signal.
- Read special instructions on the order before firing duplicates.
Dedicated kitchen display mode is coming soon; today teams use the same real-time queue on a tablet or PC.
orderskitchendashboard