The book, the floor and the pass, in one app.
Run a restaurant, a tasting-menu room, a catering kitchen or a bar from one app. Take reservations on shifts with deposits and no-show fees, seat the room from the host stand, sell one menu everywhere, and fire every ticket to the right station.
Everything a restaurant runs, in one place
For restaurants, fine dining, catering, and bars and lounges.
예약
Shifts, turn times and pacing.
보증금
A deposit or a card hold, and the no-show fee.
평면도
The host stand, sections and covers.
대기열
Walk-ins with a quoted wait.
메뉴
Dishes, modifiers, allergens and dayparts.
품절
Off every menu and platform at once.
주방 디스플레이
Every ticket to the right station.
식자재 비용
Recipes costed, actual against theoretical.
One
menu for the dining room, the till and every delivery platform
One
kitchen display for every order, wherever it was taken
Zero
no-show fees chased by phone
A full book, paced so the kitchen keeps up.
Shifts with their own turn times and pacing, availability that fits each party to a table, and deposits and no-show fees taken without a phone call.
Every table booking in one book — by list, on the floor map, or as the night’s ledger.
Tonight at a glance
Covers by sitting, who is arriving, who is seated and who has not confirmed.
Booked by the guest
Guests book from your website or your booking page, against the same availability your host sees.
Booked by the host
A phone booking takes a name, a party size and a time, and lands in the same book.
The table is booked and the deposit is held. Now the guest arrives, and the host knows them.
Run the room from the host stand.
The live floor, the waitlist and the guest book on one screen, so the host knows which table turns next and who is sitting at it.
The floor as it is right now: every table, who is at it and who is next.
Your floor plan
Tables, booths, the bar counter and the private room, drawn once on your own layout.
Free, reserved, seated
Each table shows whether it is free, held for a booking, seated or closed, and covers count the guests actually seated.
Sections and servers
Sections drawn on the floor, with tonight’s servers from the pre-shift line-up.
The order is in. The pass sees it.
Tickets routed by station, recipes costed live, and the prep list worked out from what you sell.
Every ticket to the right station. Every plate costed.
The kitchen display, the recipes, the food cost and the prep list on the same dishes your menu sells.
Every ticket, from every place it was ordered, on one kitchen display.
Routed by station
Each dish fires to its own station — grill, cold, fry, bar — and each screen chooses the station it shows.
The pass
Every station at once, so expo sees the whole table and sends it when it is complete.
하루 종일
The running count of every dish still to cook, beside the tickets.
Dine does not stand alone. The stock it depletes is Inventory’s, the delivery orders arrive through Orderflow, the platforms connect in Sync, and every sale reaches your books.
Where Dine touches everything else.
1 of these 8 connections are in your plan today. The rest stay visible so you know the instrument is there before you need it.
Inventory
Every dish sold depletes the ingredients its recipe names from the stock Inventory counts, orders and writes off as waste.
Sync
The Uber Eats, PedidosYa, Glovo and Rappi connections live in Sync; the menu and its sold-out switches they publish are Dine’s.
Orderflow
Online and delivery orders are accepted in Orderflow and fired to the same kitchen display the dining room cooks from.
Station
The till and the server’s screens are Station workspaces, and a check rung there fires to Dine’s kitchen display.
Workforce
Shifts, clock-ins and the tip pool are Workforce’s, read by Dine for tonight’s line-up and labour against sales.
Assure
Food-safety checks and fridge temperature readings are Assure checks, recorded against their limits and shown in Dine.
Proposals
A catering or private-dining quote goes out as a Proposals link, priced per head from Dine’s packages.
Ledger
Settled checks, deposits and no-show fees post to the books in Ledger without an export.
No setup cost. Pay when you start using.
Restaurants, fine dining, catering and bars.
Included with Commerce or Ops
Reservations, inventory, listings, memberships, and tickets
Recommended for you
Works well together.
Calisto Inventory
Calisto Ops
Reservations, inventory, listings, memberships, and tickets
Learn more →Calisto Sync
Calisto Orderflow
Calisto Station
Calisto Workforce
Calisto Assure
Calisto Ops
Quality assurance, inspections, and compliance for all industries.
Learn more →Calisto Proposals
Calisto Ledger
A la carte pricing →
권장 사항
Dine를 운영하는 산업 및 각 산업이 이를 운영하는 이유
Everything included in Calisto Dine.
- The reservation book as a list, on the floor map and as the night’s ledger, with phone and online bookings in one place.
- Service periods with their sittings, turn times by party size, pacing per interval and booking windows.
- A deposit charged at booking or a card held, from a party size or in chosen shifts, per cover or per booking, and the no-show fee claimed.
- Your layout drawn once — tables, booths, the bar counter and private rooms — with sections, the host stand, pre-shift and paging.
- Walk-ins and remote joins in one line, with a quoted wait and a link to each party’s place.
- The guest book: visits, standing preferences, allergies to the kitchen ticket and VIP status.
- Tasting menus, chef’s table, private dining with food and beverage minimums, wine club and member tastings.
- Catering packages priced per head, quoted to the client on one link.
- Menus, menu groups and dishes, dayparts, set menus, the bar list, gift cards, and changes staged and published on a date.
- Modifier groups with their prices, and the allergen matrix for the EU and UK fourteen or the US nine.
- Every ticket routed by prep station, the pass, the bar and the all-day count, from every place an order is taken.
- One switch per dish for the dining room, the till, the QR menu and every delivery platform, and the kitchen’s pause and busy.
- Recipes and sub-recipes, drink specs, the test kitchen, tasting notes, plating guides, and recipe import and export.
- Menu costing, actual against theoretical by day, waste, pour variance, keg and bottle depletion, and ingredient prices.
- Prep runs forecast from the same weekday’s sales, or set by hand, down to the sub-recipe.
- Labour against sales, comps, the sales mix and the tip pool.
- Add people, invite them, and choose the screens each one sees, starting from the host stand, the kitchen, the bar or the floor.
- The service charge and the food-safety checks, with fridge and freezer readings recorded against their limits.
Questions about Calisto Dine
Restaurants, fine dining, catering, and bars and lounges. A neighbourhood bistro, a tasting-menu room, a caterer and a cocktail bar run the same app, and the screens use the words a restaurant uses: covers, shifts, the pass, sold out.
Yes. The reservation policy says when a deposit applies — from a party size, or in the shifts you choose — and whether it is charged when the guest books or held on their card. It is per cover or per booking, in the currency you set. A guest who does not arrive is charged the no-show fee your cancellation policy sets, and a card hold is claimed only for that fee.
Yes. Each shift sets its sittings, its turn time by party size and how many covers it takes per interval, and a party is fitted to a table or a combination of tables by size. The host stand, the reservation book and your public booking page all read the same availability.
Yes. Every dish names its prep stations, so a ticket fires to the grill, the cold section and the bar at once, and the pass sees the whole table. Orders from the dining room, the till, a kiosk or a delivery platform arrive on the same display.
Yes. Connect a delivery platform once and the menu, its prices and its sold-out switches publish to it. Mark a dish sold out in Dine and it comes off every platform at the same moment.
Every sale closed in Calisto — a check at the till, a delivery order or a guest’s own order — is sent to your fiscal provider when it closes. The provider and its registration are yours to choose and set up.
Yes. Each recipe costs itself from ingredient prices, menu costing shows the margin on every dish, and actual against theoretical compares what the kitchen used with what the sales say it should have. Prep lists are generated from what the same weekday has sold over the last four weeks, exploded into what to prep.
Dine is included with a Calisto Ops or Commerce plan. On its own, it is priced per business. The pricing section on this page reads the live catalogue and is the authority.
