I work with Tripleseat at my other consulting gig. We are able to make notes for each menu item that is only displayed on the kitchen sheet (eg I want to be able to say that the meatball with harissa needs a skewer, a 2"x2" bamboo plate and to be placed on our black resin 10" x 10" serving tray) . We want our department to be streamlined, consistent and no guesswork since we will have many hands in the proverbial kitchen. This way there aren't any guesses especially if we aren't on site at the time of preparation. It has been extremely effective at my other location with Tripleseat.