Choose the largest kitchen display text that cooks can read from their normal working positions while still seeing enough active orders to manage the rush. There is no useful universal font size: screen placement, ticket length, glare and the number of orders a station handles all change the answer.
Test two or three layouts with both short and long tickets. Count complete tickets on screen, check whether every modifier is readable, and record when a cook must scroll. A layout that fits more orders but hides instructions is not a good trade.
Measure where cooks actually stand
Start with the proposed screen position, not the font menu. Ask cooks where they normally read tickets while preparing food, plating and checking their next order. Measure the approximate distance from each position to the screen. Include the farthest position where someone is expected to read without walking closer.
Check the viewing angle, too. A screen that looks clear straight on may be harder to read from the end of a line. Look for glare from windows or lights and obstructions such as shelves, heat lamps or a coworker standing at the pass. A larger font may help, but moving or angling the screen could preserve more usable space.
Use normal working conditions for the visual check. If cooks typically glance up with their hands occupied, ask them to read from that position rather than leaning toward the screen. Do not put a screen where reading it would require an unsafe move around hot equipment.
Hypothetical example: A small kitchen has one screen for a grill station. The nearest normal reading position is about 3 feet away, and the farthest is about 6 feet away at an angle. The team wants to see at least four complete active tickets at once because that is the number it ordinarily coordinates on the grill. That threshold is a local operating choice, not a standard for every kitchen.
Before comparing layouts, ask the vendor which settings can be changed. Can staff adjust item text, modifier text and ticket width separately? Does a larger font make tickets taller, reduce the number of columns, or both? Screen size and software behavior will affect the result.
Compare readable text against visible orders
Build a small set of fictitious tickets that resembles a busy period. Include short orders, long item names, quantities greater than one and several modifiers. Keep the ticket order and screen position the same for each layout so the comparison is fair.
Run the exercise in a vendor-supported training environment. Confirm beforehand that the exercise cannot create a real payment, send a guest message or dispatch a courier. This is a simulated check, not a live service pilot.
For the hypothetical grill station, the team tries three display settings on the same screen. Each run uses the same sequence: two short tickets followed by two longer tickets. A complete ticket means its item names, quantities and modifiers are visible without scrolling or opening another view.
| Layout | Complete tickets visible | Reading check at 6 feet | Result |
|---|---|---|---|
| Small text | 4 | Item names readable; one modifier misread | Fails the instruction check |
| Medium text | 4 | All items and modifiers read correctly | Meets both goals in this simulation |
| Large text | 3 | All visible items and modifiers read correctly | Needs scrolling to see the fourth ticket |
The table shows why ticket count alone is not enough. Small text meets the four-ticket capacity goal but fails readability. Large text is legible, yet it shows only three complete tickets. On these assumptions, medium is the initial choice: it meets the station's four-ticket goal and passes the reading check.
That result applies only to this screen, ticket mix and group of readers. A longer order, a different viewing angle or a cook who reads from farther away could change it. Repeat the test with the people who will actually use the station; do not treat a single correct reading as proof that a layout works for everyone.
Also distinguish a ticket that is partly visible from one the cook can act on. If the order header appears but its last modifier is below the screen edge, count it as incomplete. Ask whether the display indicates that more content is hidden and how staff reveal it. Do not assume every system handles overflow the same way.
Put long names and modifiers under pressure
Short tickets can make almost any screen look manageable. Your sample set should include the orders most likely to stretch the layout: a long menu name, several changes on one item, multiple quantities and an instruction that matters to preparation. Use fictitious details rather than a real guest's order.
For example, make one sample a grilled chicken sandwich with no cheese, sauce on the side and an added topping. Have the cook read the full item and each modifier aloud from the normal position. Then check the display for words that wrap onto another line, are cut off or blend into surrounding text.
Keep the test focused on readability rather than changing the order in which items appear. A useful question is whether the cook can identify the instruction attached to the right item without guessing. If a long name wraps, does the modifier remain clearly associated with it? If a ticket extends below the screen, can the cook tell that another line remains?
Repeat the check at every position that relies on the screen. The person nearest the display may have no trouble while someone working farther down the line misses a modifier. Try the same comparison with the lighting and screen angle expected during service. If staff need to move closer, record that as part of the workflow rather than treating the text as readable from the original position.
Fleksa's kitchen display system page describes tickets with item names, quantities and modifiers. In a demonstration, use your own fictitious short and long examples to see how they appear in the setup you are considering. The kitchen display documentation is also useful background before you prepare those questions.
Choose a layout with cooks and record the trade-offs
Bring the results back to the staff who will use the screen. Ask which layout lets them read instructions at a glance and which requires them to stop, move closer or scroll. If the larger layout is the only one everyone can read, consider whether a different screen position or an additional display is practical. Ask the vendor for a written quote and check how the proposed setup would handle your stations before making a purchase decision.
Record the chosen screen position, approximate viewing distances, text setting, ticket mix and number of complete tickets visible. Note who needs to scroll, what triggers it and whether the action takes attention away from preparation. A setting that worked with four short tickets may need another look when several long tickets arrive together.
Then plan a supervised service pilot separately from the simulation. Staff can use the agreed layout during an actual shift, with a manager observing whether reading and scrolling fit the workflow. Decide in advance how the team will handle a problem and when to stop and adjust the setup. Do not rely on simulated results to promise an uninterrupted shift.
Review the setting after menu changes, screen moves or changes to station responsibilities. If several stations need different information, discuss that workflow with the vendor rather than assuming each screen can be configured independently. For a separate look at deciding which station receives which work, see the guide to routing kitchen tickets by preparation station.
Next step: Take a fictitious short ticket and a long modifier-heavy ticket to a Fleksa demonstration. Compare the relevant workflow, screen settings and current availability for your restaurant using the kitchen display system.
Frequently asked questions
What is the best text size for a kitchen display?
There is no single best size. Choose a setting that staff can read from their normal positions while showing enough complete tickets for the station. Test it with long orders as well as short ones.
Should a kitchen display show more tickets or larger text?
Both matter, but instructions must be readable. If the only legible setting shows too few complete tickets, examine screen placement, layout options and the cost and workflow of another display before accepting the compromise.
How should we practice without affecting real orders?
Use fictitious tickets in a vendor-supported training environment, and confirm that the exercise cannot trigger a real payment, guest message or courier dispatch. Treat a later supervised service pilot as a separate step.
