This document describes language used in industry which is not currently modelled in our systems, but is useful to understand for communicating with stakeholders in a precise language.
A ticket is derived from a docket and includes instructions for the kitchen to fulfill the order. These typically include the time the order was placed, what has been ordered, which waiter is serving the table, and which table the ticket is for.
The term “Prep Instruction” refers to modifications or personal preferences relating to meals on a ticket. This is related to a Docket.
Examples:
The term “Floor Space” refers to the division of seating areas within a restaurant. Floor spaces contain tables with individual table-numbers. These typically represent Revenue Centres.
The term “Kitchen Display System” (KDS) refers to a display within the kitchen of restaurants which displays ticket information, prep instructions, priority and age.
The term “Food Menu” refers to the listing of food available at a restaurant.
A food menu is an aggregation of categories (E.g. Starters, Deserts), which are themselves an aggregation of food items. Each food item will have an associated price, availability and may include possible modifiers.
The term “Digital Food Menu” refers to a digital version of the traditional printed food menu available at restaurants with the ability to customise their meals and place orders for in-store payment.
The term “Digital Menu Boards” refers to physical displays used to show food menus and promotions within restaurants.
The term “Kiosk” refers to a device (typically touch-screen) with which consumers can physically interact, and place meal orders.