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Use HOLD, FIRED, and READY Actions

Who is this article for?

Owners, managers, kitchen leads, and kitchen staff working with controlled preparation flow on KDS.

Use HOLD, FIRED, and READY Actions

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

  1. Open the order or course card on the KDS screen.
  2. Leave the order in HOLD when it should stay visible but should not start yet.
  3. Use FIRED when the kitchen should begin active preparation.
  4. Continue production while the order remains in the active prep stage.
  5. Use READY when the order or course is complete and ready for the next handoff.
  6. Confirm the updated state is clearly visible on screen.
  7. 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.

Related articles

Understand Order StatesUse Courses ViewMark Orders as ReadyManage Rush Periods on KDS