Ticket time

Ticket time is the moment the order becomes a kitchen ticket. It is the start point for prep, not the moment the caller hangs up.

In a busy shop, this matters because the kitchen needs to know what is new now versus what was already in the queue. If three tickets came in at 6:10 and one more arrives at 6:12, that later ticket may need a slightly later ready time. For example, a chicken parm sandwich at 6:12 may not finish at the same moment as the earlier fries and wings.

Why it matters for phone orders: ticket time helps the front end and kitchen stay in sync. It makes ready-time quotes more realistic and gives you a better way to handle rush-hour calls. See also Rush-hour phone orders.