Compare
CoverManager vs Calisto Pro
Reservations, payments and guest loyalty for restaurants, bars and hotels in Europe and Latin America.
- Restaurants
- Fine Dining
- Bar & Lounge
What replaces it
What runs restaurants on Calisto
The apps that take over from CoverManager, each in the words restaurants businesses use.
- ReservationsCalisto Dine
- Stock & purchasingCalisto Inventory
- Event ticketingCalisto Tickets
- Business setupCalisto Purview
- Multi-location standardsCalisto Blueprint
- Menu pricing & analyticsCalisto Pulse
- PaymentsCalisto Payments
- ProposalsCalisto Proposals
- Contracts & signaturesCalisto Sign
- Online & delivery ordersCalisto Orderflow
- Delivery dispatchCalisto Dispatch
- AccountingCalisto Ledger
What moves
Bringing your data from CoverManager
Your data is read in your own browser and sent to your Calisto account. Calisto never sees your login for the old system.
From an export file
Export your data from CoverManager and drop the file in. It is read in your browser and mapped onto Calisto.
Any spreadsheet you export from CoverManager can be mapped onto Calisto, column by column.
Learn more
Everything Calisto does here
The pages behind this comparison: the sector, the apps and the guides.
- Food & BeverageCalisto for Restaurants
Calisto Pro eliminates service friction by keeping front-of-house pacing, kitchen timing, and inventory in total sync, so all your guests experience is flawless dining.
Open - PricingPricing for RestaurantsOpen
- Food & BeverageCalisto for Fine Dining
Calisto Pro quietly connects guest preference profiles, table timing, cellar inventory, and course pacing, giving your team the subtle superpowers that define elite service.
Open - PricingPricing for Fine DiningOpen
- Food & BeverageCalisto for Bar & Lounge
Calisto Pro locks pour tracking, high-speed folios, VIP tables, and inventory into real-time sync, leaving guests with exceptional service and competitors wondering how you pull it off.
Open - PricingPricing for Bar & LoungeOpen
- AppCalisto Dine
Restaurants, fine dining, catering and bars: reservations on shifts with deposits and no-show fees, the host stand and waitlist, the guest book, menus and modifiers, sold out, the kitchen display, recipes, food cost and prep lists.
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