Coursing
Timing the kitchen so dishes from a table arrive in the intended order.
Coursing is the practice of firing and delivering a table's dishes in sequence — appetizers, then entrées, then dessert — rather than all at once. Good coursing keeps the dining pace comfortable and the kitchen organized. A KDS with hold-and-fire controls, like the one in Opero, lets the expo manage coursing so each course leaves the pass at the right moment.
Related terms
See it in Opero
Opero runs POS, kiosk, QR, KDS, inventory, and payments on one platform — on the tablets you already own.