How do top bar operators run high-volume venues with zero leakage?
Calisto Pro locks pour tracking, high-speed tabs, VIP tables, and inventory into real-time sync, leaving guests with exceptional service and competitors wondering how you pull it off.
One platform for every beverage program
The format changes. The login does not.
Specs to the Millilitre
Sixty millilitres of rye, eight of demerara, two dashes, a twist, a large cube. Every line resolves to a cost from the bottle price actually paid, so the old fashioned on the list has a known margin.
Pre-Authorized Tabs
A tab opens on a pre-authorization rather than a card in a rack. It moves from the rail to table nine, survives the 10pm handover, and splits by seat, by item, or by a fixed amount at close.
Batches That Deplete Themselves
Six litres of batched negroni scales from the spec, depletes its components, and yields a known number of servings. Not a jug somebody made on Thursday.
The Usual on the Record
The drink, the tier, the table they like, and the allergy that matters sit on the guest record rather than in the head of the bartender who just took a job across town.
One operating system for high-volume nightlife
Everything a bartender, a VIP host, a floor door, and a bar back touches, running off one record. A neighborhood cocktail room and a multi-level nightclub are held to the same standard.
Tabs, Drink Specs & Inventory
Pre-authorized tabs that follow the party, cocktail specs to the millilitre with a real margin, and a count that works the way a bar actually pours.
Pricing, Floor & Reservations
Time-based pricing on the clock, a live floor with station routing, and table reservations with deposits, minimums, and a guest list the door can work from.
Events, Live Music & Food
Tickets sold and scanned, spend per head closed against the artist fee, and a food menu routed to the kitchen while drinks route to the well.
Payments, Tips & Loss Prevention
Seventy-five gateways at your own rates, tip pools with a record of every share, and the gap between what left the bottle and what rang at the register.
Staff, Shifts & Compliance
Rotas built from real volume, labor cost as a live percentage, age prompts at the point of sale, and cooler records that raise their own jobs.
Loyalty, Reviews & Marketing
One guest record behind the tab, the reservation and the ticket, with review requests that send themselves and promotion aimed at the last night's room.
Website, Retail & Gift Cards
One list of products with one stock count across the site, the table and the bar, plus gift cards that redeem as tender and merch that tracks as revenue.
The same drink, the same way, every time.
A guest decides a bar is theirs somewhere around the third visit, and what decides it is whether the drink tastes the same, the tab is right, and somebody knew what they order. Written down as a spec and a record, that holds on a Tuesday with a new bartender on the well.
Before: Every Number Lives in Someone's Head
Handwritten tickets on a spike. Cards in a rack behind the bar. The schedule in a WhatsApp group. Pour cost guessed at month-end. Every number lives in someone's head, and when they are off, so is the bar.
During: One System Runs the Floor
One login runs the till, the kitchen, the book, the schedule, and the numbers. Enter an order once and it shows up everywhere it needs to, no re-typing, no reconciling by hand.
After: You Run It From the Numbers
Once the operation runs on one system, the decisions get easier. You price from data, not gut. You staff to the volume you actually do on a Saturday. You catch the variance while it is still one shift. The bar runs on facts, not on someone's memory.
Tabs, Drink Specs & Inventory
Pre-authorized tabs that follow the party, cocktail specs to the millilitre with a real margin, and a count that works the way a bar actually pours: bottles by weight, kegs by yield.
Pre-Authorization, Not a Card Held Hostage
A card in a rack behind the bar is found by whoever put it there. A tab opens instead on a pre-authorization against the card, with the guest's name and the amount held. The tab belongs to the bar, not to the bartender who opened it, so the 10pm shift change hands over the room rather than a stack of open checks nobody else can read. A tab started at the bar moves to table nine when the party sits down: items ring once and follow, and "same again" reorders the round without re-selecting six drinks.
Split by Seat, by Item, or by Percentage
Checks split the way the table actually wants: evenly, by seat, by item, or a fixed amount on one card and the rest on another. Each split settles on its own payment, and every one lands on the same closed check. Walked tabs, unclosed checks, and pre-authorizations that never captured are a list at close rather than a discovery on the bank statement three days later.
The Spec Is the Recipe and the Cost
A drink list written on a laminated card stopped being true the day the bourbon price moved. Every cocktail is a spec instead: sixty millilitres of rye, eight of demerara, two dashes of bitters, an orange twist, and a large cube. Each line resolves to a cost from the bottle price actually paid. Batch recipes work the same way: six litres of batched negroni scales, depletes its components, and yields a known number of servings rather than a jug somebody made on Thursday.
19% Pour Cost Becomes 24%. You See the Number.
When the invoice cost of a spirit changes, every spec containing it recalculates. The margarita that was 19% pour cost and is now 24% shows up as a number rather than as a vague sense that margins feel tighter, which is the input to a real decision: raise the price, change the pour, switch the well, or drop the drink. Drinks rank by margin and by volume together, so the high-margin cocktail nobody orders and the popular one that barely pays are two different problems. Modifiers carry cost too.
Bottles by Weight, Kegs by Yield
Bar inventory is not case counts. It is eleven full bottles, one a third gone, a keg at some unknown level, and six bottles of wine opened last night. Spirits count by weight or by tenths, so a partial bottle is a real number. Kegs track by yield: a fifty-litre keg is a known number of pints, and the pour count against it says how much is left without a scale in the walk-in. Wine by the glass counts against what was opened, which is also the number that says whether the second bottle of an expensive white is worth opening on a Tuesday.
Par Levels Write the Order
Par levels set per item and per day of the week: a Friday needs a different back bar than a Monday. What is below par on the delivery day drafts the purchase order, split by distributor, against their own price list and minimums. Receiving updates the cost, which updates the spec, which updates the margin, and the invoice is never re-typed. Slow movers are visible as capital sitting on a shelf: the amaro nobody has ordered since June is either a cocktail feature next month or a mistake you stop repeating.
Payments, Tips & Loss Prevention
Seventy-five gateways at your own rates, tip pools with a record of every share, and the gap between what left the bottle and what rang at the register, by shift and by bartender.
Your Bank, Your Rates, Your Market
Seventy-five gateway connectors. Cardnet and Azul in the Dominican Republic, Redsys and Bizum in Spain, Stripe and Square in the US, M-Pesa and PIX where they are how people actually pay. The bar keeps its own processor and its own rates, and card fees pass through at cost. The reader is not the boss, and switching processors does not mean switching systems. Cash, card, mobile wallet, gift card, and a room charge in a hotel bar all settle against the same check.
Tip Pools With a Record of Every Split
Tip pools calculate on the rules the bar actually uses: by hours worked, by role weighting, by sales, with the barback share and the kitchen share defined once. Every split carries a record, which is what makes it defensible.
The Nightly Close in Minutes
The drawer counts blind against expected cash, and the variance is a number with a shift and a person attached rather than a rounding difference nobody investigates. Card settlement reconciles against the batch overnight. The close report is one screen at 2:15am: sales by category and daypart, comps and voids, discounts, labor against sales, and the cash position. Revenue journals without a re-entry.
Poured vs Sold, With a Name on the Gap
Over-pouring, the unrung round for a friend, the spill nobody logged, and the bottle that walked out the back door all look identical at month end. Usage from the specs says what should have been poured for the drinks that sold; the count says what actually left. The difference is variance, and it belongs to a bottle, a shift, and a bartender rather than to the month. A well vodka running 9% variance on Fridays and 1% on Wednesdays is not a mystery. It is a shift.
Voids, Comps, and the Pattern in Them
Voids after a check has been ordered, comps without a reason code, discounts applied at the same hour every week, and re-opened checks are each legitimate sometimes and a pattern rarely. Every one carries who did it, when, on what check, and why. Not surveillance, but the same record a manager already tries to keep in their head, kept accurately. Manager approval can be required on the actions that matter, and the exceptions report is a short list at close rather than a forensic exercise in March.
Events, Live Music & Food
Tickets sold and scanned, spend per head closed against the artist fee, and a food menu routed to the kitchen while drinks route to the bar.
Tickets, Capacity, and the Door
A bar running a Friday DJ night, a quiz night, a tasting, and a live set on Sunday is running four small businesses through one room, and a ticketing platform takes a cut and keeps the customer. Here: advance tiers, at-the-door price, comps for the artist's list, and capacity that stops selling when the room is full. Tickets scan at the door and the count is live, which is the number door staff actually need at 11pm. The buyer is a guest record rather than a row in someone else's database.
Spend Per Head the Night Actually Produced
A full room is not the same as a good night. Ticket revenue, bar revenue during the event, the artist or DJ fee, the extra staff, and the promotion cost close against the same event. The tasting with forty people at a high average check and the DJ night with two hundred at three beers each are different businesses, and only one may be worth repeating weekly.
Recurring Nights Carry Their History
The Thursday that has declined for six weeks is visible while it can still be changed.
Three ways to add your team to Calisto Pro
Three options adapt to every subscriber.
Add anyone to your system for tasks and scheduling
Add any Calisto user to your system to assign tasks or scheduling. This allows the user to be included in tasks and scheduling through Agenda. Because the user only sees the assigned task or shift, this is a great option for shift employees, third-party contractors, and volunteers.
Decide what every employee sees of your system
Admins who see everything
Add additional users as needed for full access to every app, every screen, and every record. Available at no additional cost for subscribers of Calisto Commerce and Calisto Ops.
Your team, your portals, and your admin access are all managed in Purview.
Staff, Shifts & Compliance
Integrated tools to manage labor expenses, schedule shifts and maintain compliance.
Pricing, Floor & Reservations
Time-based pricing on the clock, a live floor with station routing, and table reservations with deposits, spend minimums, and a guest list the door can work from.
The 7:04 Drink That Rang at Happy Hour Price
Happy hour pricing that lives in a bartender's head leaks in both directions: the round at 7:04 that rings at the discount, and the regular at 6:50 who gets charged full because it was busy. Pricing windows activate and deactivate on the clock: happy hour from four to seven, late-night from eleven, the Sunday session, the game-day special, the event-night surcharge. The register applies the price for the moment the item rings, and the discount is a rule rather than a favor. Covers, average check and margin during the window are measurable against the same daypart without it.
The list at the door is the list in the system.
Guest lists that live on a phone belong to whoever is holding the phone.
Bar, stools, highboys, and the booths along the back.
The bar and lounge template opens with a long bar and its stools, highboys, booth seating and a lounge cluster, and everything on it is editable. Bar stools and booth benches carry their own cover counts, so the capacity readout separates seats from covers instead of quietly adding them together. Group a cluster, colour it, and it becomes a named section the rest of the system books against.
The design is stored once, with an assignment for every place it operates.
Pooled areas become bookable zones. Every seat-bearing element becomes an individual bookable seat.
A seat that already carries a holder or an occupant is preserved through the rebuild.
One design, read by every app that needs the same room. The plan a customer picks from is the plan you drew.
Website, Retail & Gift Cards
What you sell online, at the table, and over the bar is one list of products with one stock count, plus gift cards that redeem as tender and merchandise that tracks as revenue.
Menu Always Current
A guest who checks the menu before they come should find the one you are pouring tonight. The site, the QR menu at the table, the digital board behind the bar, and the register all read the same catalog. A cocktail added Tuesday is live everywhere Tuesday, and the sold-out beer is gone everywhere at once.
QR Table Ordering
Guests order from the table by QR where the bar wants that, which turns a busy Saturday into a shorter queue at the rail rather than a longer one.
Digital Gift Cards at Any Hour
Gift cards sell online at any hour and redeem at the counter the next day, with the balance tracked across locations. Physical cards work the same way.
Bottles, Merch & Branded Goods
Bottles to take home, house bitters, coffee beans, t-shirts, and branded glassware are catalog items with stock counts, sold at the register and on the site from the same pool. One jar of house pickles cannot be sold twice.
Delivery in the Same Queue
Where the bar runs delivery or pickup for food, those orders land in the same queue as everything else, priced from the same list, with commission tracked per channel rather than reconciled from a statement.
Patio Terminal for a Tablet
The register runs on the tablet you already own. Adding a second terminal for the patio bar on a Saturday costs a tablet, not a hardware package, and it reads the same open tabs as the main bar.
Marketing & Review Management
Reviews, loyalty, and marketing read from the same guest record the register rings against.
From the first search to the fifth visit, and the tab in between
- 1DiscoverGuests find you through local search, the event listing, or your own site. The drink list, the events calendar, and the ticket link all read the live catalog.
- 2Book or ArriveA table books with its spend minimum and deposit, a ticket sells for Friday, or a walk-in joins the waitlist and gets an SMS page when the booth frees. The quoted wait moves as the room turns.
- 3Open a TabA pre-authorization opens the tab against the guest, at the rail or at the table. It moves with them and survives the shift change.
- 4Order & PourDrinks route to the pour point that owns the table, food routes to the kitchen. Every drink depletes its spec to the millilitre, and happy hour pricing applies for the moment the item rings.
- 5PayCard, mobile wallet, cash, gift card, or a split by seat and by item. Your processor, your rates, through any of 75 gateways.
- 6ReviewThe review request sends while the night is still the night. Responses from Google, Yelp, and TripAdvisor aggregate in one place, with replies sent from the same screen.
- 7EngagePoints accrue on the same record the tab closed against. Birthday offers, event invitations to the people who came to the last one, and win-back messages at 60 days run through Campaigns.
- 8ReturnThe guest comes back and the usual is on the record: the drink, the tier, the table they like, and the allergy that matters. The new bartender pours it right the first time.
Open tabs, pour cost, keg levels. Live.
The room, the well, the till, and the labor line in one view. Open tabs and their pre-authorizations, pour cost against tonight's sales, keg and bottle levels, comps and voids as they happen. The numbers a bar manager used to carry in their head, on one screen.
Every Open Tab on One Screen
Tabs opened on a pre-authorized card, with the owner, the running total, and how long they have been open. A tab moves from the rail to table nine, survives the shift change, and splits by seat at close. The register runs on the tablet you already own, and the patio station costs a second tablet rather than a second hardware package.
Pour Cost, Live
Tonight's pour cost against tonight's sales, by category and by bartender. The number that used to arrive at month end, when the leak was already a season old.
Kegs, Bottles & Par
Keg levels by yield, spirits by weight, wine by the glass against what was opened. What falls below par on the delivery day drafts the distributor order, split by supplier and priced from their own list.
Comps, Voids & Variance
Poured against sold, comps and voids by employee, and re-opened checks with a reason on each. The four percent that disappears between the bottle and the register becomes a number with a shift attached.
Labor Against Sales
Labor as a live percentage of sales by daypart, not a surprise at month end. Clock-in runs at the terminal, tip pools split on their rule with a record of every share, and certifications block a roster before they lapse.
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Delivery Platforms, One Queue
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Payment Gateways, Your Rates
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Per-Cover Fees
One record behind the tab. The data stays yours.
Take payment the way your guests already pay, keep every guest record on your own domain, and know what every pour costs while the night is still running. When a tab gets disputed, a comp gets questioned or a door incident comes back weeks later, the record already says who, when and how much.
system runs the well, the kitchen, the book, and the door. One guest record, one spec list, one count, read by every screen in the room.
"The new bartender poured her Negroni right on his first shift."ONE SYSTEM
ways to take payment. Your bank, your rates. M-Pesa, PIX, Cardnet, Stripe. The card reader is not the boss.
GET PAID ANYWHERElock-in. Your recipes, your guest list, your sales history stay yours, on your own domain, exportable any day.
YOUR DATAdelivery apps on one screen. Orders drop straight into the kitchen. Nobody re-types a ticket off a buzzing tablet.
ALL DELIVERY, ONE SCREENThe keg blows once. It goes dark on the register, the QR menu, the board behind the bar, and the website, in ten seconds.
SOLD-OUT SYNC57 Apps. Working together.
Every app works on its own. Every app works better together.
Six apps. One night.
The tab, the pour cost, the roster and the door all read the same record, so what happened on a Friday is answerable on Saturday morning.
Station
Tab → Shift Change
Every open tab on one screen, transferable between bartenders without being rebuilt. The regular's usual is on the record rather than in whoever is behind the bar tonight.
Inventory
Pour → Cost
Cocktail specs to the millilitre, kegs and bottles against par, and pour cost while the night is still running instead of after the next count.
Bookings
Table → Bottle Service
Table reservations and bottle service minimums on the same floor plan, so a booked banquette is not sold twice and the minimum is enforced at the tab rather than argued at close.
Tickets
Live Music → Door
A cover charge, a guest list and a capacity count for the nights there is a band, scanned at the door and settled into the same night's takings.
Workforce
Roster → Bar
Who is on which station, when they clocked in, and what the labour percentage is against a night that is still in progress.
Ledger
Takings → Books
Comps, voids and variance post as entries rather than as a note. The gap between what poured and what rang is a number you can look up, not a suspicion.
75 payment gateways. 11 regions. Your choice.
Connect your preferred local payment provider anywhere in the world. Your merchant account. Your rates. Zero platform lock-in.
North America & Global
Europe
Iberia
Latin America
Caribbean & Central America
Africa
MENA
Asia Pacific
Central Asia & Eastern Bloc
Creator Economy
Buy Now Pay Later
Communication tools built for people
Every tool your business needs to communicate is already built into Calisto Pro.
A phone system for every business
Learn moreEmail on your domain
Learn moreEvery message from every channel in one place
Learn moreSee every interaction with every contact
Learn moreVideo meetings with no download required
Learn moreEvery communication organized by its contact
Learn moreTeam communication with operational context
Learn moreNo setup cost. Pay when you start using.
Take a whole suite or pick a single app.
Calisto Core
The door, the pour and the regulars
With Core, get:
Beverage inventory Calisto InventoryBottles by weight, kegs by yield, pour cost
- Spirits count by weight or tenths, kegs by yield, wine by the glass
- Every cocktail is a spec: two ounces rye, quarter ounce demerara
- A spirit price change recalculates every spec containing it
- 19% pour cost becoming 24% shows up as a number
- Par levels per day of week draft the distributor order
Table reservations Calisto BookingsDeposits, spend minimums, waitlist, and the door list
- Tables book with spend minimum, deposit, arrival window, and policy
- The deposit is taken through the same payments that run the bar
- Walk-ins join from a QR code; the SMS page sends when ready
- The quoted wait comes from how the room is actually turning
Event tickets Calisto TicketsDJ nights, quiz nights, and tastings sold and scanned3.7% of paid ticket price; unpaid events carry no fee
- DJ nights, quiz nights, and tastings sold and scanned at the door
- Ticket revenue, bar spend, artist fee, and staff close as one night
- Recurring nights carry their history, so a declining Thursday is visible
Guest profiles Calisto RegistryThe usual, the tier, the allergy, the last visit
- The usual, the tier, the table they like, and the allergy that matters
- Tab, table reservation, event ticket, and online order in one profile
- The new bartender pours it right the first time
Automations Calisto AutomationsWin-back, event invites, and price changes on schedule
- Sold out once goes dark on five screens in ten seconds
- A cooler reading out of range raises its own job
- Win-back at 60 days and event invites to the last night's room
Business setup Calisto PurviewLicence details, tax, currency, and team configurationIncluded with every account
- Licence details, tax, currency, and hours per business unit
- Data rules decide who reads which guest and sales records
- Eleven named business-unit types plus a neutral twelfth, each seeding the catalog
Group standards Calisto BlueprintSpecs and standards enforced across every roomIncluded with every account
- Specs, pricing, and opening standards set once at HQ
- Version-tracked with a snapshot on every edit
- Twelve authoring domains: SOPs, checklists, specs, curricula, templates, and brand kits
Shift scheduling Calisto WorkforceRotas from real volume, tip pools by ruleBasic scheduling included
- Rotas built from real volume, not last month's guess
- Labor as a live percentage of sales by daypart
- Tip pools split by hours, role weighting, or sales, with a record
- Certifications block a roster before the shift, not at it
Calisto Commerce
Drink list, happy hour and tabs
With Commerce, get:
Drink list Calisto CatalogCocktail specs, food menu, retail, and gift cards
- Cocktails, food, retail bottles, and gift cards in one catalog
- Eighty-sixed once and gone from register, QR menu, board, and website
- Allergens tag on the ingredient rather than on the item
- The late-night menu switches at eleven on the clock
Happy hour pricing Calisto PulseTime-based pricing on the clock, not the memory
- Time-based pricing rings the discount at 6:59 and full at 7:04
- Margin and velocity classify each item into four actions
- One price change reaches every screen that reads the catalog
Payments & tabs Calisto Payments75 gateways, pre-authorized tabs, splits by seat
- A tab opens on a pre-authorization against the card, with a name
- The tab moves rail to table nine and survives the shift change
- Splits by seat, by item, or by percentage each settle separately
- Seventy-five gateways: Cardnet, Azul, Redsys, Bizum, M-Pesa, PIX
Plus everything in Core
Calisto Ops
Bar routing, cooler logs and the nightly close
With Ops, get:
Bar and kitchen routing Calisto OrderflowDrinks to the pour point, food to the kitchen
- One order, two production paths: drinks to the well, food to the kitchen
- Items route to the pour point that owns the table
- Main bar, service bar, and patio station are three routable points
Accounting & nightly close Calisto LedgerBlind drawer count, card settlement, variance with a name
- The drawer counts blind against expected cash
- Variance carries a shift and a person, not a rounding difference
- Card settlement reconciles overnight; the close takes minutes
Compliance & cooler logs Calisto AssureAge prompts, cooler records, and jobs raised automaticallyOps subscription only
- Age prompts at the point of sale, certifications checked on roster
- Cooler and line logs raise a job when a reading is out of range
- Voids, comps, and re-opened checks each carry a reason code
- Poured against sold puts a name on the four percent
Guest WiFi Calisto WiFiSign-in page that turns a password into a contact
- Six sign-in methods on a captive portal you brand
- Guest traffic on its own VLAN with a bandwidth ceiling
- Access points sit in the same device list as your other hardware
Ops dashboard Calisto TodayLabor, pour cost, and sales live during the nightIncluded with any Ops app
- Pour cost, labor percentage, and sales while the night runs
- Tiles read live from the apps that own the work
- A report directory, a team scorecard, and a notice queue
Plus everything in Core
Available Upgrades
Every App Works Independently. Calisto Pro works better together.
Pre-built configurations to customize: websites, kiosks, displays and apps designed for your industry.
Browse extensionsBuy concierge hours and our team does the data entry, the configuration and the training.
See concierge packagesRequest a proposal from a certified consultant who has implemented Calisto at your scale.
Request a proposalThe bar is also a kitchen, a private room, and a member account.
Nothing here is an integration. It is one set of records that more than one part of your business already writes to.
Frequently asked questions
The card rack behind the bar, the handwritten tickets, the reservation book, the schedule that lives on somebody's phone, and the pour cost that only arrives at month-end. All of it becomes one system. Pour a drink and it depletes the bottle to the millilitre, updates the online menu if it was the last of something, moves the tab, and lands in the numbers in one pass. Nothing gets re-typed, and nothing gets lost.
Yes. Seventy-five payment options. Cardnet and Azul in the Dominican Republic, Redsys and Bizum in Spain, Stripe in the US, M-Pesa, PIX, and dozens more. You keep your own bank and your own rates. Card fees pass through at cost, with no markup from us.
No. The POS runs on standard tablets, the iPad or Android device you already own. No proprietary terminal locked to a contract. No paperweight hardware if you switch. Add a second register for the cost of a tablet, not a second hardware package.
Set pricing rules, opening hours, drink standards, and terminology at HQ and they hold at every room, not communicated, enforced. A spec written once is the same pour in every bar. Multi-currency runs natively at the register, menus deploy per location in their own language, and labor compliance templates cover DR overtime at 44 hours and 1.35x, US FLSA at 40 hours and 1.5x, and California at 8 hours and 1.5x with a 30-minute break after 5 hours.
For bars that run a kitchen, UberEats, DoorDash, Glovo, PedidosYa, Rappi, Deliveroo, Just Eat, Bolt Food, iFood, and more feed one order queue. Every delivery order enters the same kitchen screen as the food ordered in the room. One menu feeds every platform, an item marked out disappears from all of them, and commission tracking reconciles per channel. Delivery aggregation is included in the Commerce plan.
Your data lives on your domain. No vendor lock-in, no proprietary data formats, no surprise extraction fees. Export everything at any time. The platform runs on your infrastructure if you choose self-hosted, or on managed infrastructure with full data portability.
Yes. Post bar charges directly to a guest room folio, with PMS sync for guest lookup. Lobby bar, pool bar, and rooftop lounge each run as their own pour point and their own profit center on one dashboard, so the rooftop's margin is not hidden inside the hotel's F&B total. No middleware.
A punch card does not know who is holding it. Points, tiers, and referrals run inside the same system that rings the tab. A member books a table and their terms apply automatically. The register shows their pricing at checkout. Your email list segments them by tier on its own. One program, no separate app to wire up.
Items route by station. Drinks appear at the pour point that owns the table, whether that is the main bar, the service bar, or the patio station, while food appears on the kitchen screen with an expediter view that holds it until the table is ready. Ticket times track per station, so a slow pass on a Saturday is a number rather than an argument between the bar and the kitchen.
Allergens are tagged on the raw ingredient, not the menu item, so a tag cascades automatically to every dish that uses it: the KDS station card, the online menu badge, the kiosk screen, and the server POS. A guest dietary profile stored in Bookings raises the warning on the POS the moment the ticket opens. The cooler and line-check logs run on the same platform, and an out-of-spec temperature reading writes a priority job to Dispatch, flags the affected menu items, and records the correction in the audit trail for the health inspection. The fixer and the verifier cannot be the same person.
Scheduling, time tracking, payroll, tip pooling, and food safety training run in one app. Staff confirm shifts on their phones. Clock-in runs from the POS terminal. Payroll computes from hours worked with jurisdiction-specific overtime rules built in. Labor cost journals to the accounting ledger automatically.
Yes. The floor, the well, the kitchen, table reservations, ticketed nights, scheduling, loyalty, and the numbers all read from one guest record, one catalog, and one set of stock counts. A cocktail rung at the rail depletes each spirit to the millilitre, moves the keg or bottle against par, credits the guest's loyalty, and lands in the accounts, without anyone re-typing it. That is the whole point: one record, read by every screen, so nothing has to be reconciled by hand.
Core carries 0 additional cost. Reservations, inventory, recipe costing, event ticketing, and memberships at zero cost, zero per-cover fees, zero per-ticket fees. Start with Core. Add Commerce, Ops, or Nexus when your operation needs them. No trial period. No credit card required for Core.