Checked against what was rung
Toppings, coverage, placement, and whether the halves are the right way round — compared with the actual order, before it goes in a box.
Every pizza, checked
A camera that checks the pizza against the order.
The wrong pie leaving the shop costs you a refund, a delivery, and often the customer. It is almost always something a second pair of eyes would have caught at the cut table.
- Left half — pepperoni, ricotta
- Right half — mushroom
- 18″, cut in eight
- Coverage light, right outer edge
Coaching to Marco: “mushroom light on the right half”
What it does
Caught at the cut table, not at the door.
Coaching, not a scoreboard
"Pepperoni light on the right half." Feedback the person can use on the next one, and improvement you can actually see over a month.
It learns your shop
What a good pie looks like is learned from your pies and your manager’s corrections — not hardcoded by somebody who has never seen your oven.
A brand standard that is enforced
Set what good looks like once at the brand, see it scored in every store, and stop relying on the quarterly visit to find out.
On the device, when it can be
Inference close to the kitchen rather than a round trip, so a check does not add a wait to the pass.
Why it matters
Why a camera and not a checklist.
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01
Nobody fills in a checklist during a rush
Every quality process that needs a human to stop and record something dies on a Friday. A camera does not need anyone to remember it.
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02
The expensive mistake is the one that leaves
A wrong pie caught at the cut table costs a few minutes. The same pie caught at the customer’s door costs the food, the delivery, the refund and often the relationship.
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03
It makes training specific
"Be more careful" changes nothing. "Your sauce is light on the outer inch, here are the last five" changes something.
Also worth reading
The rest of the shop.
Scheduling
Your team
Most shops run a POS, then pay again for scheduling, then again for the time clock, and none of the three ever speak.
Read this one →Back office
Invoices, stock and what a pizza costs
The chain from a delivery at the back door to what a pizza actually costs you is the one nobody has time to keep up.
Read this one →Compliance
The things that get you shut down
Nobody’s favourite part of running a kitchen, and everybody’s liability.
Read this one →Book a demo
Make us a deliberately wrong pizza.
Put the halves the wrong way round and see whether it catches you before the box.
Book a demo- A pie compared against its own ticket
- A wrong half caught before it leaves
- Coaching written for the person who made it
- The same standard scored across several stores