Order routing is the rule set that decides where each item on an order is sent for preparation. A single order may split so drinks go to the bar, hot food to the grill and desserts to a cold station.
Items are assigned to preparation stations, each linked to a printer or kitchen display. When an order is sent, the POS reads the item's routing and distributes it. Rules may vary by order type, time of day or location, and can include backups if a printer is offline.
Restaurants, pubs and QSRs use routing to keep the kitchen organised, speed up service and reduce shouting across the pass. Orders from online, kiosk and delivery platforms are routed the same way so every channel reaches the right station. Routing also affects reporting, since sales can be grouped by station to show which areas of the kitchen or bar are busiest. That information helps with rostering and equipment decisions.
Check what happens when a printer or screen fails, for example whether orders reroute or stall. Make sure new menu items are assigned a route when created, since a missed item is often never made. Test routing for all order types and channels.
Accurate routing is behind fast, reliable service and fewer remakes.