Who is this article for?
Owners, managers, kitchen leads, and setup staff responsible for kitchen structure and order flow.
Reviewed by: Selio Support Team
Last updated: January 1, 1980
Summary
Configure prep stations so kitchen work is separated clearly across areas such as hot kitchen, bar, dessert, or pickup.
Before you begin
- Confirm the kitchen workflow is already defined operationally
- Know which stations the restaurant needs
- Make sure you have permission to manage station setup
- Confirm the KDS screens or outputs available for each station
Steps
- Open the prep station setup area.
- Review the existing station list.
- Create a new station or open an existing one to edit it.
- Enter or update the station name and setup details.
- Save the station configuration.
- Review the full station list again.
- Confirm each station is ready to be linked to the correct order routing flow.
Troubleshooting
- The team is unsure how many stations to create: Start with real production areas, not idealized ones.
- Station names are confusing: Use short, operational labels the kitchen recognizes instantly.
- The wrong screen is being used for a station: Recheck device-to-station assignment.
- Orders later appear mixed between teams: Review routing rules after station setup.
