Course firing is the process of releasing parts of a table's order to the kitchen in stages. Items are entered together but held, then "fired" when the table is ready for the next course.
In a POS, servers assign items to courses such as entree, main and dessert. The first course goes to the kitchen straight away, while later courses wait until staff press fire, or the system fires them on a timer. The kitchen display or printer shows which table and course to cook.
Restaurants and fine-dining venues use it to pace service, keep dishes hot and avoid mains arriving while entrees are still being eaten. It is also useful for functions and large groups, where timing across tables matters. Some venues fire the first course automatically on order and hold the rest, which keeps the process simple for new staff. Others prefer manual firing for tighter control, particularly on functions or set menus.
Check that your POS clearly marks held items, that a server can fire or recall a course from a handheld, and that the kitchen screen distinguishes fired from held. Late firing causes long waits, and early firing causes cold food, so training and a clear process matter.
Good course control improves the guest experience and kitchen flow, and reduces comps for timing mistakes.