Why you shouldn’t underestimate the sound of ticket printers in your restaurant kitchen
Processing orders in the kitchen using paper tickets from printers. As a chef or cook, you may not know any other way. When the ticket printer starts rattling, you pull out the tickets, sort them, and hang them up. Then you start cooking. An ideal way of working, or maybe not…
The psychological effect of noise on workload
In a kitchen that uses a ticket printer, the brigade naturally anticipates the moment the printer starts rattling. The chef announces, and the line and rotation respond by starting to cook. The tickets are hung on the rails or possibly handed over to the relevant station. Buzzing noises can cause a lot of irritation, often without people being fully aware of it. During peak lunch and dinner times, the ticket printers in the kitchen keep rattling continuously. According to Bertus Friedhoff, executive chef of De Horeca Groep, this noise has major consequences for workload. The psychological effect of “rattling, many orders, hard work” greatly amplifies the pressure. And this is not something a hospitality entrepreneur should underestimate.
When the kitchen is calm, peace of mind follows.
Replace the rattling ticket printer with peace of mind
A big wish for many people working in the kitchen: peace in the kitchen. Leave the rattling ticket printers behind and choose a new way of working with DISH Kitchen Manager, just like Bertus did at City Hall in Leiden. With Kitchen Manager, tickets are immediately digital, dishes are sent straight to the correct station, and chefs can see on combined tickets when someone starts working on a dish. This saves a lot of talking and shouting. Time that your chefs used to spend coordinating and aligning tickets in the old setup can now be spent on the correct and efficient preparation of their dishes.
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