This guide will be removed on April 29, 2022. Please use our new, easier-to-use Toast technical documentation site. All updated content is on the new site.
The business model for your quick service restaurant gives guests the option to either place orders in person and receive them immediately, or phone in their orders for pick up at a specified time.
To accommodate both dining options as efficiently as possible, your kitchen has two identical prep stations, one to fulfill in-person (dine in) orders and the other for phone (takeout) orders.
In addition, the following considerations apply to the order fulfillment workflow in your restaurant.
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Both order types are entered by the same cashier, who uses a Toast POS device in Quick Order mode.
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For in-person orders, a line cook works with each guest to prepare meals to order. As a result, kitchen tickets are not needed for orders placed in person, but they are essential for phone orders.
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Your dedicated dine-in prep station is assigned to all of your menu items.
With the Toast platform, you can route orders to a different prep station based on the dining option specified for the order.