OK
Meets every standard
- Temperature
- 63 °C
- Weight
- 487 g
- Garnish present and in the right zone
- Sauce within plate boundaries
- Temperature within tolerance
- Portion 487 g within tolerance
Kitchen Quality Control System
Every plate matters
Intelligent inspection of appearance, portion and temperature on every dish, before it leaves the kitchen. Consistent quality. Fewer complaints. Happier guests.
Station sensors
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VISION
Checks appearance, components and plate cleanliness
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WEIGHT
Verifies portion within your defined tolerance
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TEMPERATURE
Measures temperature for safety and quality
How it works
One station. Three sensors. One perfect meal
A camera, an infrared sensor and a precision scale work together. The chef places the plate on the station, chefeye.ai checks it, and the display shows a clear result with a specific instruction, before the dish reaches the guest.
Place the plate on the station
The finished dish goes on the station, with no extra step for the kitchen.
Vision checks appearance and components
The camera verifies components, placement and plate cleanliness against your reference.
The scale verifies the portion
Four load cells weigh the plate to ±1 g and compare it with your tolerance.
The IR camera measures temperature
Thermal imaging finds the coldest spot on the plate and keeps the food safe.
Result and precise instruction
OK or NOT OK with a specific reason and how to fix it. Immediately.
Verdict
Clear answer. Clear reason
Every plate gets a verdict the kitchen can act on right away. When something is off, chefeye.ai shows exactly what and how to fix it. The problem never makes it past the pass.
See how the station responds:
All good
Garnish missing
NOT OK
What needs fixing
- Temperature
- 63 °C
- Weight
- 487 g
- Garnish missing
- Sauce within plate boundaries
- Temperature within tolerance
- Portion 487 g within tolerance
Temperature below limit
NOT OK
What needs fixing
- Temperature
- 54 °C
- Weight
- 487 g
- Garnish present and in the right zone
- Sauce within plate boundaries
- Temperature below the 60 °C minimum
- Portion 487 g within tolerance
Small portion
NOT OK
What needs fixing
- Temperature
- 63 °C
- Weight
- 412 g
- Garnish present and in the right zone
- Sauce within plate boundaries
- Temperature within tolerance
- Portion below the 450 g minimum
What the system checks
Three checks on every plate
Three independent checks run at once, in one place, against the standard you define. Each has its own tolerance and its own record.
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Appearance & components
Detection of components, placement and plate cleanliness against your reference photo.
-
Portion (weight)
Portion verified within your defined tolerance. Accuracy ±1 g.
-
Temperature
IR scanning of the coldest spot on the plate, for safety and quality.
Why chefeye.ai
Consistency is key
The same standard on every shift and in every location, with the guidance, training and data to prove it. Measurable impact from week one.
−30–60 %
fewer complaints
92 %
OK rate after two weeks
< 0.5 s
to check one plate
Measured in chefeye.ai pilot operations.
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Consistent quality
One standard enforced across locations, shifts and chefs.
-
Fewer complaints
Catch issues at the pass, not at the table. Fewer returns, less waste.
-
Faster onboarding
New staff learn the standard from clear instructions, not from shouting. Less stress.
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Audit readiness
Every check is logged automatically. HACCP records without paperwork.
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Data that's worth something
Trends, OK rate and location benchmarking in one cloud dashboard.
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Built-in motivation
Team scores and shift goals turn quality into a habit the kitchen owns.
Gamification
Trains. Motivates. Improves
Quality doesn't improve by decree. It improves when the team sees the result immediately and has a reason to work at it.
92 % OK RATE
- Team score today
- 1,248 points
- Goal
- 95 %
- Badge
- GOLD
- Instant feedback on every dish
- The system teaches the right standards in real time
- Team scores and motivation to improve
- Faster onboarding for new staff
- Fewer mistakes, higher quality, happier guests
- Bonuses for outstanding results
- Team motivation and healthy competition
- Measurable improvement every day
- Faster training, less stress
Who it's for
For every kitchen that holds a standard
-
Restaurants & bistros
The same plate on the morning and the evening shift, whoever is on the pass.
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Chains & franchises
Guests expect the same plate in Prague and in Brno. chefeye.ai enforces the same standard at both addresses.
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Hotels & catering
Hundreds of portions in a short window, each one at the temperature and weight you promised.
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Central kitchens
A check at production catches the deviation before it ships to the whole network.
Technical specification
The chefeye.ai station
A stainless steel station built for service: camera, IR sensor and precision scale in one housing. It stands at the pass; your existing line stays untouched.
- Camera
- RGB + IR (temperature)
- Scale
- 4× load cell, accuracy ±1 g
- Display
- 10" IPS, touch
- Check speed
- < 0.5 s
- Connectivity
- Wi-Fi / Ethernet
- Power
- 100–240 V
- Material
- Stainless steel + aluminium
- Dimensions
- 360 × 340 × 620 mm (w × d × h)
Pricing
Priced around your operation
Every kitchen is different: number of locations, dishes, standards and volume. We'll put together a package that fits, and prove the value with a short pilot before you commit to anything.
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Pilot
Price On request
- Who it's for
- Proving it in one operation
- Term / mode
- 2 weeks, no commitment
- Stations
- 1 on loan
- Dish references
- up to 10 dishes
- Dashboard
- basic report
- HACCP reports
- ✓
- API
- No
- Support
- onboarding + phone
-
Most common choice
Restaurant
Price On request
- Who it's for
- 1–3 locations
- Term / mode
- Annual subscription
- Stations
- per pass
- Dish references
- full menu
- Dashboard
- full dashboard
- HACCP reports
- ✓
- API
- ✓
- Support
- onboarding, training, support
-
Chain
Price On request
- Who it's for
- 4+ locations, franchises
- Term / mode
- Framework agreement
- Stations
- per network, bulk rollout
- Dish references
- full menu, shared standards
- Dashboard
- multi-site + location benchmarking
- HACCP reports
- ✓ + audit exports
- API
- ✓
- Support
- dedicated account manager, SLA
Every package includes
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The chefeye.ai station
stainless steel hardware with camera, IR sensor and precision scale
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AI software and updates
standards, reference photos and continuous model improvement
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Cloud dashboard and API
OK rate, trends and benchmarking across locations
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HACCP reporting
automatic audit records for every plate checked
-
Onboarding and support
installation, team training and ongoing help from us
Pilot
Pilot project in just 2 weeks
measurable results, fast start
- OK rate over 2 weeks
- the most frequent deviations on your menu
- an estimate of savings on food cost and complaints
FAQ
What people ask most
How long does installation take?
We set up and connect the station within one shift. The rest of day one goes into capturing references for your dishes and training the team.
Does it work on any dish?
The system works against a reference you define. It performs best on plates with defined plating; for loosely served dishes it focuses mainly on portion and temperature.
What if we change the menu?
You capture the new dish on the station itself, and a few plates are enough to create a reference. You manage the menu yourself, with no service visit.
How does it learn our standard?
You define the reference: sample photos, weight tolerances and minimum temperature. The system then compares every plate against that, not against some generic ideal.
Where is the data stored and who has access?
Data runs on servers in the EU. Your team has access based on the roles you set; we access it only for support and at your request.
Will it slow down the pass?
The check takes under 0.5 s and happens as the plate is set down on the station. In practice it replaces the visual check you already do at the pass.
Contact
Stop losing plates
Talk to us about your kitchen and we'll show you exactly how chefeye.ai keeps every dish on standard.
Got it. We'll be in touch within one business day.