Cameron Critique

Every plate,
to your standard.

Check a dish against the way it should look before it reaches the table. Critique helps your team spot what needs attention. Get objective visibility of your kitchen's performance.

Start with Critique See how it works
  • Reduce waste
  • Control portioning
  • Consistent dishes
  • See who needs training
  • Grow customer loyalty
A clear standard for every dish

From your reference plate to a better service.

Cameron Critique compares the dish your team is about to serve with the menu guidance and reference photos you provide. Staff just snap a photo from their phones.

1 ∙ SET THE STANDARD

Build your menu

Add each dish, its visible components and presentation notes. Save reference photos that show the result you want your team to repeat.

2 ∙ CHECK THE PLATE

Snap photos

Have your staff take photos of each dish from their phones. The dishes are identified critically assessed against your standards.

3 ∙ IMPROVE SERVICE

Act on the result

Stop a lacking dish before it even reaches the customer. Find recurring issues across dishes, shifts and staff.

More than a score

Catch the details guests notice.

Staff gets tired or misses things in the rush. Judgement is subjective. Critique works tirelessly and reliably catches most issues before the customer complains. Managers can see patterns over time with objective scoring.

  • Missing or incorrect visible components
  • Presentation, portioning and food condition
  • Dirty or damaged crockery
  • Dish and team trends in reports
Illustrative feedback

A plate worth a second look

Example of the kind of feedback a team may receive.

6.5 / 10

Review before servingPresentation and portioning need attention.

What needs attentionOnly one egg is visible instead of two. The fries portion looks larger than the reference plate, and sauce has spilled onto the rim.

Results assess visible appearance only; hidden or obscured elements cannot be checked.

Turn data into insights

Improve the next plate, and the next hundred.

Set expectations once, then discover which dishes need attention, whether a change worked, and where focused coaching will help most. Identify underperforming staff.

  • StandardsMenu and variants with visual expectation
  • ServicePlate-by-plate objective feedback
  • ReportsTrends across dishes, times and teams
Pricing

Choose your critic

Every plan includes 500 dish evaluations each month. Choose the accuracy tier and number of reference images that suit your operation.

Diner

$59

per month

  • 80%accuracy
  • 1reference image per dish
  • 500evaluations / month
Select Package

Patron

$89

per month

  • 90%accuracy
  • 1reference image per dish
  • 500evaluations / month
  • Track staff performance
  • Auto-add reference photos
Select Package

Aficionado

$139

per month

  • 95%accuracy
  • 1reference image per dish
  • 500evaluations / month
  • Track staff performance
  • Auto-add reference photos
Select Package

Connoisseur

$169

per month

  • 97+%accuracy
  • 3reference images per dish
  • 500evaluations / month
  • Track staff performance
  • Auto-add reference photos
Select Package

All package, additional site and top-up prices are in US dollars and exclude applicable taxes. Tax is calculated at checkout. Accuracy depends on the menu size, visual similarity of dishes, and how descriptive the menu is.

Have more sites?

Your first site is included in the base package. The same additional site fee applies to every package.

All packages$12per additional site / month

Need more evaluations?

Add more in increments of 100. Each top-up has its own 30-day expiry, so they role over independent of your monthly quota.

Diner$6.50per 100
Patron$9.90per 100
Aficionado$20.50per 100
Connoisseur$26.50per 100
Minimum top-up of 500 evaluations.

Make your standard visible on every plate.

Give your team a simple check before service and a clearer picture of where to improve.

Get started with Critique