Kitchen Routing
A kitchen runs on timing. When tickets land at the wrong station, print out of sequence, or get stuck behind the wrong order, the effect on service shows up immediately: tickets pile up, courses come out of order, and staff spend more time managing the system than managing the line. Kitchen routing is usually configured around how a POS vendor assumes a kitchen works, not how a specific kitchen runs. Multi-station kitchens get shortchanged the most, since default routing logic rarely accounts for the handoffs between stations that a real service depends on. Course timing and fire logic, when addressed at all, tend to get set once during setup and never adjusted as the menu or kitchen layout changes.
Strela configures ticket routing to the right stations and printers, aligned with the kitchen's real workflow.
Service Areas
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Station and printer mapping by menu category. Every item on the menu gets mapped to the correct station and printer, based on the kitchen's real layout.
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Ticket routing logic for multi-station kitchens. For kitchens with more than one prep station, routing gets built around the real handoffs between stations.
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Course timing and fire logic where applicable. For menus with multiple courses, fire timing gets configured so courses arrive in the right sequence, not whenever each station happens to finish.
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Testing under simulated order volume. Routing gets tested against realistic order volume before launch, not a single sample ticket.
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Adjustments based on a kitchen walk-through and staff input. The final setup gets reviewed against a real walk-through of the kitchen, with input from the staff who'll be working the line.
The Outcome
Tickets arrive at the right station, in the right order, without a manager stepping in to untangle a routing mistake mid-shift. Courses fire in sequence instead of racing each other out of the kitchen. And when the menu changes or a new station gets added, the routing logic adjusts with it instead of quietly breaking down.