Ernie
Your kitchen's right hand
Voice-driven inventory, invoice processing, food cost tracking, and BOH scheduling — built for how kitchens actually work. Zero busy work. Zero clipboard shuffling. Just call E.
Your kitchen's right hand
Voice-driven inventory, invoice processing, food cost tracking, and BOH scheduling — built for how kitchens actually work. Zero busy work. Zero clipboard shuffling. Just call E.
Four capabilities that give the kitchen its own intelligence layer — without adding a single task to the chef's day.
Call from the walk-in, dry storage, or prep line. Walk through counts by category. 15 minutes, not an hour.
Scan or photograph vendor invoices. Every line item extracted automatically. Cost data updates in real time.
Theoretical vs. actual food cost. Plate costing. Variance analysis. Know your numbers before they become a problem.
Availability tracking, shift coverage, the constant "can anyone pick up Tuesday" — handled without adding to the chef's plate.
Built for how kitchens actually operate. Voice-first, because your hands are full.
Kitchen staff call Ernie by voice from the walk-in, or managers pull up the dashboard on any device.
Walk through inventory counts verbally. Scan invoices with your phone. Ask about any recipe or par level.
See your food cost in real time. Get below-par alerts. Track vendor pricing. Everything logged, nothing lost.
Ernie is part of a three-agent platform that gives restaurants complete operational intelligence — front to back.
Email routing, HR, calendar, staff management, guest communications
Inventory, invoices, food cost, recipe management, BOH scheduling
Wine inventory, digital wine list, sommelier expertise, guest experience
Minnesota's Little Bite of Paris — Est. 2007
Ernie is being built at Meritage Restaurant in Saint Paul, MN — the same kitchen where Chef Russell Klein and Executive Chef Jason Englehart have been running service since 2007. Built from real problems, tested in a real kitchen.
Visit Meritage →Tell us about your operation. We'll come back with an honest assessment of what a build scoped to your kitchen would look like.