Automatic ticket printing
The ticket prints on order without anyone touching a keyboard.
KITCHEN OPERATIONS
One queue at the pass, whatever channel the order came from.
Counter, website, Uber Eats and DoorDash orders arrive in the same production queue, print automatically, and change status as the kitchen works. Nobody re-types anything.
Included in the Complete plan.
Three tablets and a paper spike
The classic kitchen setup in an independent restaurant is a counter till, a tablet for each marketplace, and somebody transcribing between them during the Friday rush. Every transcription is a chance to lose a modifier, mis-time a ticket or drop an order entirely.
It also means nobody has an accurate picture of load. The pass sees the tickets in front of it, not the four that are about to arrive from an app nobody is watching. Prep times drift, drivers wait, and food that was ready five minutes ago goes out cold.
When something goes wrong there is no record of it either. A missed order becomes an argument rather than a timestamp.
One production queue, honestly ordered
Revasta routes every order into a single kitchen queue regardless of where it originated. Tickets print automatically and appear on the kitchen display at the same moment, so the paper and the screen never disagree.
Each ticket carries its channel, its promised time and its modifiers. Status changes — accepted, in production, ready — are made once by the kitchen and propagate everywhere: the guest's order tracking, the dispatch decision, the manager's live view.
Because the queue knows what is actually cooking, delivery dispatch can be timed against it rather than guessed at. That is the difference between a driver idling in your doorway and a driver arriving as the bag is sealed.
Live production queue
Every channel in one list, ordered by promised time.
Status that travels
One tap updates the guest, the dispatch logic and the manager view.
Modifier fidelity
What the guest chose is what prints — no transcription step to lose it.
Load visibility
See what is arriving, not only what is already on the rail.
Timestamped history
When a ticket was received, started and completed, on the record.
What it connects to
The kitchen queue is the hinge the rest of the operation turns on:
Online ordering — Direct orders route to the pass with no intermediate step.
Marketplace channels — Uber Eats and DoorDash tickets join the same queue.
Delivery dispatch — Driver booking is timed against real production status.
Inventory — Completed tickets move stock without a separate count.
What changes on a Friday night
Three menus out of one kitchen — pizza, pasta and a full diner service — is the kind of operation where a shared queue stops being a convenience and starts being the thing that makes the service possible at all.
The measurable version is fewer tablets on the counter, no re-keying between systems, and a delivery handoff that happens when the food is ready rather than when someone remembers to call it.
QUESTIONS
Kitchen operations, answered.
Anything specific to your operation, we'll cover during discovery rather than guess at here.
Ask us directlyNo. The display runs in a browser, so any tablet or screen you already have will do. We will check your printer setup during discovery.
Yes, and most kitchens do. The printer and the screen fire from the same event, so they never show different things.
Tickets already printed stay printed. We will walk through your specific fallback during rollout — it is one of the readiness checks before you go live.
Ticket routing is configured to your stations during setup, so pizza, pasta and grill can each see the part of the order that belongs to them.
TWENTY MINUTES
See it running on your kind of operation.
The real system, walked through against how your restaurant actually works. No slide deck.