Software at the resolution where decisions are made.

Aji IQ

Dish-level intelligence for diners. Know what to order, not just where to eat.

• DISH-LEVEL SCORINGEvery menu item gets a 10–98 score, not the restaurant.
• THREE ENGINES, ONE NUMBERBayesian quality model, 128-dimension taste vector, crowd-signal layer.
• EXPLAINED IN PLAIN ENGLISHHigh-confidence scores ship with prose: what reviewers love, what to note.
• TASTE-MATCHEDTwo diners see the same dish scored differently, based on their flavor profile.
• GROUP DININGTogether: invite friends (app or not), vote on dishes in real time, finalize consensus.
• MULTI-SOURCE FUSIONReviews and signals from eight platforms blended into one score.

Aji PRO

Operating intelligence for restaurants. See your dish-level reputation, your menu's revenue gaps, your local competitive position.

• LIVE DISH PULSEReal-time alerts as new reviews and check-ins land.
• FLAVOR DNAEight-dimension flavor breakdown per dish, with the ingredients reviewers actually mention.
• COMPETITOR SHADOWHead-to-head benchmarking against nearby restaurants by dish, not by stars.
• AI MENU ENGINEERReads bottom-scorers, top-scorers, and gaps. Recommends what to remove, what to add.
• SENTIMENT DECODERThe recurring themes — positive, negative, neutral — pulled from your reviews.
• MULTI-LOCATION ROLLUPCross-location aggregates, with consistency scoring for menu items shared across sites.

Three-level priors.

A three-level prior hierarchy — global, cuisine, restaurant — that lets a new dish at a strong restaurant inherit confidence instead of regressing to a global mean. High-confidence scores require thirty mentions across two or more sources.

Personalized per diner.

Every diner has a learned flavor vector. Every dish has one too. Cosine similarity becomes “craving match.” Two diners standing in front of the same menu see different scores — accurately.

Grows with use.

First-party check-ins, ratings, and photos from Aji IQ users feed a live signal layer that grows with adoption. Weighting shifts as confidence grows: cold start leans on taste, mature dishes lean on quality + crowd.