Owners, managers, kitchen leads, and kitchen staff working with controlled preparation flow on KDS.
Use HOLD, FIRED, and READY Actions
Reviewed by: Selio Support Team
Last updated: January 1, 1980
Summary
Use HOLD, FIRED, and READY actions correctly in Selio KDS so the kitchen follows the right production sequence from waiting to active prep to completion.
Before you begin
Make sure the KDS screen is connected and receiving orders
Confirm the kitchen team understands what HOLD, FIRED, and READY mean in your workflow
Use a station where course-based or staged production is part of service
Make sure the team follows the same action sequence during every shift
Steps
Open the order or course card on the KDS screen.
Leave the order in HOLD when it should stay visible but should not start yet.
Use FIRED when the kitchen should begin active preparation.
Continue production while the order remains in the active prep stage.
Use READY when the order or course is complete and ready for the next handoff.
Confirm the updated state is clearly visible on screen.
Repeat the same logic consistently across all stations and shifts.
Troubleshooting
Kitchen uses HOLD and FIRED inconsistently: Standardize one rule and retrain all stations.
An order is FIRED too early: Review service timing and handoff discipline.
READY is tapped before the dish is truly complete: Confirm plating and final checks before marking the state.
Staff forgets to update the state: Build the action into the station workflow, not as an afterthought.
The team is unsure who owns the next step after READY: Define the handoff clearly between kitchen, pass, and floor.
