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app.julie.kitchen/consistency

Consistency · Breakfast plate · 08:14

Breakfast plate with Julie's per-component weights

Julie’s read: this plate is 20 g heavy. Avocado and bacon over spec, everything else on target.

Avo toast

180 / 160 g

Bacon

90 / 80 g

Sausage

95 / 90 g

Egg

60 / 60 g

Hashbrown

70 / 70 g

Assembly · Speed & timing

Overhead view of the assembly line with per-step timings

Julie’s read: 2:00 avg per bowl — 14 s faster than last Friday. Toppings is the slow step on Station 2.

Average bowl, step by step

Base · 0:22

Protein · 0:31

Toppings · 0:48

Finish · 0:19

Base 0:22Protein 0:31Toppings 0:48Finish 0:19

212Bowls today

1:34Fastest bowl

2:14Station 2 avg

Assembly · Accuracy

Julie’s read: 94% of builds matched spec today. Most common miss: pickled ginger left off the salmon bowl — 3 of 212 builds.

94%Builds to spec

212Builds checked

7Fixed before the pass

SPEC Salmon bowl — all 7 components 11:04

MISS Ginger missing — caught at pass 11:12

SPEC Breakfast plate — weights in range 11:18

SPEC Steak frites — sauce 30 g on the dot 11:26

Ask Julie

How fast are we building bowls today?

2 min 41 s on average — 14 s faster than last Friday. Station 2 slows down on toppings; here’s the clip if you want it.

Any bowls go out missing ginger?

3 of 212. All three were between 11:04 and 11:15, all Station 2. Want me to flag ginger checks for tomorrow’s prep?

Julie is built on one question.

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One camera. Zero clipboards.

Mount Julie above a prep bench and it starts understanding immediately — ingredients, tools, hands and steps, recognised in real time.

Every ingredient

Identifies what’s on the bench and how it’s handled, from raw proteins to finished plates.

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Every step

Follows prep start to finish and knows when a step is skipped or done out of order.

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Every moment

Timestamps the whole process, so time-and-temperature records write themselves.

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The Julie camera — a small orange unit with a downward-facing lens

Why kitchens run Julie

From footage to answers.

Julie isn’t a recording you scrub through. It’s a kitchen you can query — safety verified, consistency measured, waste explained.

Real-timeFood-safety flags as they happen, not at audit time.

Per-shiftPortioning and plating consistency across stations and staff.

Per-dollarExactly what’s trimmed, dropped and binned — and what it costs.

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Julie watching a busy prep line from above

Julie above the pass while a chef plates

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Natural-language answers about anything Julie has seen — no timeline scrubbing, no manual review.

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Was every batch of aioli refrigerated within 20 minutes this week?

Yes — 11 of 12 batches. Tuesday’s 2:14 pm batch sat out for 34 minutes before chilling. Clip and log attached.

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