Book the table, fire the ticket, cost the plate.
The book, the floor, the till and the kitchen in one app, so the host, the waiters and the cooks work the same service.
Everything a restaurant does in a service, in order
From the reservation taken weeks ahead to the food cost read the next morning.
The Service Day
Today by service, from the briefing to Close the Day.
Book and Seat
Reservations, deposits, the waitlist, walk-ins, the floor and clients.
The Menu
Menus, dishes, allergens, sold out, online ordering and experiences.
The Pass
The till, the kitchen display, prep lists and recipes.
Food Cost
Each dish costed, actual against theoretical, stock and purchasing.
Catering and the Back Office
Catering orders, events, the team, routine checks and repairs.
Communication
Conversations with clients, and calls to your numbers.
Pricing
What Dine costs, and the plans it comes with.
One service, from the briefing to the close
What the host, the waiters, the kitchen and the manager do with it, screen by screen.
Before service · Today
Today reads the day service by service: covers booked, large parties, the busiest half hour, who is working, what the kitchen is short of and the deposits due.
Today
Everything happening today, in every department
Before service · Briefing and prep
The team reads the briefing: what is sold out, who is on, the VIPs booked and how yesterday’s service went. The kitchen works the prep list, and the opening checks are signed off on a phone.
Briefing Notes
| Guest | Time | Mentions | Their Words | Status |
|---|---|---|---|---|
| Imogen Ward | 19:30 | Shellfish allergy | “my wife can’t have any shellfish at all” | ConfirmDismiss |
| Eleanor Pryce | 19:00 | Birthday | “it’s my mother’s 70th” | ConfirmDismiss |
| James Fairley | 20:00 | Vegetarian | “both vegetarian please” | Confirmed |
| Guest | Time | Party | Table |
|---|---|---|---|
| Eleanor Pryce | 19:00 | 2 | 3 |
| Charles & Imogen Ward | 19:30 | 4 | Chef’s Table |
| Sir Michael Doyle | 20:15 | 2 | 6 |
| Item | Back On Sale |
|---|---|
| Hand-dived scallop, cauliflower | Tomorrow |
| Rhubarb, custard, ginger | Tuesday |
| Who | Role | From | To |
|---|---|---|---|
| Amelia Hart | Head Chef | 14:00 | 23:30 |
| Daniel Okafor | Sous Chef | 14:00 | 23:30 |
| Priya Nair | Restaurant Manager | 16:00 | 00:00 |
| Oliver Brandt | Sommelier | 17:00 | 00:00 |
Doors open · The host stand
Reservations are checked in on the floor at the table assigned to them. Walk-ins join the line at the door or from their phone and are paged when the best free table is ready.
Floor
The tables and parties now, and the guests to call.
| # | Party | Guests | Waited (min) | Status | |
|---|---|---|---|---|---|
| 1 | Aiko Tanaka | 2 | 18 | Offered | SeatNo-show |
| 2 | Ben Carter | 1 | 14 | Waiting | Offer turnText |
| 3 | Priya Shah | 4 | 12 | Waiting | Offer turnText |
| 4 | Mateo Ruiz | 2 | 9 | Waiting | Offer turnText |
| 5 | Olivia Chen | 3 | 6 | Waiting | Offer turnText |
| 6 | Noah Williams | 2 | 2 | Waiting | Offer turnText |
Service · Order and fire
The waiter rings each table’s folio at the till and the ticket fires to its station on the kitchen display. The pass sees the whole table.
Register
Folios by table, courses to the kitchen, split and settle, and the drawer
Service · Sold out
When a dish’s ingredients run out at this place, it goes sold out on the till, the QR menu and every delivery platform at once, and back on sale when restocked.
Sold Out
What can be ordered right now, everywhere you sell, and what runs out next.
After service · Close the Day
Open folios are settled, the drawers counted and the X and Z read in Close the Day. The closing checks are signed off.
Today
Everything happening today, in every department
| Drawer | Who | Expected cash | Counted cash | Over / short | |
|---|---|---|---|---|---|
| Barra principal | Yesenia Peralta | RD$48,250 | RD$48,250 | RD$0 | Closed |
| Terraza | Wilson Abreu | RD$31,600 | RD$31,450 | −RD$150 | Closed |
| Lounge | Mariel Tejada | RD$22,980 | RD$23,030 | +RD$50 | Close Drawer |
Day note
The next morning · Food cost
What the kitchen used is compared with what the sales say it should have used, waste is logged with its reason, and what is short is ordered.
Food Cost
Recipe ingredient cost vs. sell price. Dishes above your target food cost are flagged for review.
| Item | Theoretical | Actual | Variance | Variance % | Direction | |
|---|---|---|---|---|---|---|
| Arrachera | 8.4 kg | 9.6 kg | $456.00 | 14.3% | Over | Categorize |
| Aguacate Hass | 6.2 kg | 7.5 kg | $117.00 | 21.0% | Over | Categorize |
| Pulpo | 3.1 kg | 3.5 kg | $148.00 | 12.9% | Over | Categorize |
| Camarón 21/25 | 2.4 kg | 2.2 kg | -$64.00 | -8.3% | Under | |
| Queso Oaxaca | 1.8 kg | 2.1 kg | $54.00 | 16.7% | Over | Categorize |
| Tequila blanco | 2.6 L | 2.9 L | $132.00 | 11.5% | Over | Categorize |
Today
Everything happening today, in every department
Take the reservation and seat the room
Each service period sets its turn times by party size, pacing and booking windows. Every reservation gets the best free table, or tables joined for a larger party, and the host can move it.
Reservations
As a list, on the floor, as a ledger, the deposits they hold and the clients waiting for a full time
| Client | Table | Status | Reconfirmed | Date | Confirmation | Total |
|---|---|---|---|---|---|---|
| Marcus Hill | B1 | Checked In | Reconfirmed | Sat 18:00 | CP-7Q2K | $40.00 |
| Rachel Kim | 10 | Checked In | Reconfirmed | Sat 18:15 | CP-8HX4 | $40.00 |
| Samuel Ortiz | 21 | Checked In | Reconfirmed | Sat 18:30 | CP-3JKV | $50.00 |
| Jordan Price | B3 | Confirmed | Not Yet | Sat 19:00 | CP-5RTA | $40.00 |
| The Delgado party | 20 | Confirmed | Reconfirmed | Sat 19:30 | CP-2LMN | $240.00 |
| Emily Novak | 12 | Confirmed | Reconfirmed | Sat 19:45 | CP-9WEB | $20.00 |
| Aisha Bello | 11 | Quote | Not Yet | Sat 20:15 | CP-6PQZ | $40.00 |
Deposits, Extras and Reconfirming
Deposits
The reservations that ask a deposit or a card guarantee, and where each one stands.
| When | Client | Guests | Deposit | Standing | Reservation | |
|---|---|---|---|---|---|---|
| Sat 19:30 | Charles & Imogen Ward | 4 | £400.00 | Paid | Chef’s Table · Tasting Menu | |
| Sat 20:15 | Sir Michael Doyle | 2 | £100.00 | Held on card | Table 6 | Charge the No-Show FeeRelease the Guarantee |
| Sun 13:00 | The Ashworth family | 8 | £400.00 | Due | Private Room · Sunday Lunch | |
| Sun 19:00 | Hannah Moss | 2 | £100.00 | Held on card | Table 2 | |
| Thu 20:00 | Robert Lyle | 4 | £200.00 | Claimed | No-show · Table 4 | |
| Fri 19:45 | Sophie Grant | 6 | £300.00 | Paid | Table 3 + 4 |
A deposit or a card held, and the no-show fee. Extras sold with the table and paid with the deposit, and clients asked to reconfirm by text or email.
Waitlist and Walk-Ins
Requested Times
Guests waiting for a time that was full. When a table frees then, the first one it fits is offered it by email.
| Time | Guests | Client | Phone | Status | Joined | |
|---|---|---|---|---|---|---|
| Sat 20:30 | 4 | Francesca Lombardi | +39 333 410 2287 | Offered | Thu 11:02 | Book a Table |
| Sat 20:00 | 3 | Emma Schulz | +49 151 2290 4471 | Waiting | Thu 18:40 | Book a Table |
| Sat 21:00 | 2 | Pietro Marino | +39 347 902 1164 | Waiting | Fri 09:17 | Book a Table |
| Sun 13:00 | 6 | Riccardo Barbieri | +39 320 115 7830 | Waiting | Fri 12:55 | Book a Table |
| Sun 13:30 | 2 | Laura Santoro | +39 349 668 0412 | Waiting | Fri 16:20 | Book a Table |
| Sun 20:00 | 4 | David Cohen | +44 7700 900 418 | Waiting | Sat 10:05 | Book a Table |
Clients asking for a full time are offered a freed table. Walk-ins join the line at the door or from their phone, and Now Serving on a screen, with Display.
The Floor
Floor
The tables and parties now, and the guests to call.
The host stand over the floor plan you draw: tables, booths, the bar and private rooms, sections with their waiter, pacing and paging.
Clients
Marco Conti
- Phone
- +39 347 218 5590
- marco.conti@fastwebnet.it
- Visits
- 23
- Covers
- 81
- Credit Held
- 40,00 €
- Lifetime spend
- 4186,00 €
| Category | Preference | In the guest’s words |
|---|---|---|
| Allergy | Tree nuts | “Elena is allergic to nuts, all of them” |
| Seating | Terrazza, window side | “a table by the window if you can” |
| Wine | Franciacorta to start | “we always start with a Franciacorta” |
| Occasion | Anniversary 7 November | “our anniversary, 18 years” |
| Service | Still water, no ice | “just still water, no ice” |
| Date | Service Period | Guests | Table | Spend |
|---|---|---|---|---|
| 12/10/2026 | Cena | 4 | Table 9 | 312,00 € |
| 14/09/2026 | Cena | 2 | Table 6 | 148,00 € |
| 22/08/2026 | Pranzo | 6 | Table 7 | 401,50 € |
| 03/07/2026 | Cena | 4 | Table 10 | 286,00 € |
| 18/05/2026 | Cena | 2 | Bar 1 | 96,00 € |
Visits, covers, spend, allergies and preferences on each client’s page, with VIP standing and no-shows. Allergies and occasions a booking mentions are suggested for the team to confirm.
Ring it up, fire it and prep for tomorrow
The till keeps a folio per table and open folios at the bar with a card held, keyed from your menu’s sections. It sells with no signal and sends each sale once the connection is back.
Register
Folios by table, courses to the kitchen, split and settle, and the drawer
| Tab | Waiter | Total | ||
|---|---|---|---|---|
| Barra · Joel | Yesenia Peralta | RD$2,860 | Card held | Transfer |
| Barra · Los Peña | Yesenia Peralta | RD$6,420 | Card held | Transfer |
| L4 · Cumpleaños Rosa | Mariel Tejada | RD$14,980 | Card held | Transfer |
| T1 · Gabriel | Wilson Abreu | RD$3,150 | Hold a card | Transfer |
| Barra · Kristy | Yesenia Peralta | RD$1,740 | Card held | Transfer |
Kitchen Display
Every ticket by station, the pass and the all-day count, from the dining room, the till and online orders. Routing sends a ticket elsewhere by dining option.
Kitchen Display
The tickets by station, and the pass
Prep Lists
What to prep for a date, from the same weekday’s sales, the covers booked or by hand, each station given to a cook on that day’s shift, and what is short ordered in one step.
Prep List
Ingredient requirements compared against current stock.
| Ingredient | Prep Station | Needed | Current Stock | Shortfall |
|---|---|---|---|---|
| Arrachera marinada | Parrilla | 9.0 kg | 5.5 kg | 3.5 kg |
| Salsa macha | Fríos | 1.5 L | 1.8 L | Prepped |
| Tortillas de maíz | Comal | 420 pz | 180 pz | 240 pz |
| Guacamole | Fríos | 4.0 kg | 0.5 kg | 3.5 kg |
| Cochinita pibil | Hornos | 6.0 kg | 2.0 kg | 4.0 kg |
| Pulpo cocido | Parrilla | 3.0 kg | 3.2 kg | Prepped |
| Pico de gallo | Fríos | 2.5 kg | 0.8 kg | 1.7 kg |
Stations
Recipes and Food Labels
Recipes drafted from your request or read from a photo or PDF for the cook to confirm, drink specs, plating guides, and labels for food packed to take away.
Recipes
What you make or put together from your stock (recipes, sub-recipes, kits and bills of materials) costed live, and taken off stock when it sells.
| Ingredient | Quantity |
|---|---|
| Manzo macinato | 2.0 kg |
| Maiale macinato | 1.0 kg |
| Pancetta | 0.4 kg |
| Soffritto (sub-recipe) | 1.2 kg |
| Passata di pomodoro | 1.5 kg |
| Latte intero | 0.5 L |
| Vino bianco | 0.4 L |
Food Label
Ingredients: manzo (33%), maiale (17%), passata di pomodoro, soffritto (cipolla, sedano, carota), pancetta, latte intero, vino bianco (solfiti), olio extravergine, sale, pepe.
| Energy | 612 kJ / 147 kcal |
| Fat | 9.4 g |
| Carbohydrate | 3.1 g |
| Protein | 12.6 g |
| Salt | 0.82 g |
Receipts and the Customer Display
A note on the sale and on each line, printed on the receipt and the kitchen ticket, and a screen facing the client with their order, the tip and the total.
Kitchen Display
The tickets by station, and the pass
Cost every dish and keep the stock
Each recipe names the dish it is sold as, so a dish’s food cost is its live ingredient cost against its menu price, and its nutrition and Nutri-Score add up from its ingredients. Every sale takes its ingredients off stock.
Food Cost
Recipe ingredient cost vs. sell price. Dishes above your target food cost are flagged for review.
| Recipe | Menu Category | Ingredient Cost | Sell Price | Margin | Food Cost % | Status |
|---|---|---|---|---|---|---|
| Tacos de arrachera | Tacos | $71.50 | $245.00 | $173.50 | 29.2% | Warning |
| Pulpo a las brasas | Platos Fuertes | $163.80 | $420.00 | $256.20 | 39.0% | Over Target |
| Cochinita pibil | Platos Fuertes | $74.10 | $285.00 | $210.90 | 26.0% | Healthy |
| Aguachile de camarón | Entradas | $87.40 | $265.00 | $177.60 | 33.0% | Over Target |
| Guacamole con totopos | Entradas | $42.00 | $175.00 | $133.00 | 24.0% | Healthy |
| Costilla de res | Platos Fuertes | $153.40 | $465.00 | $311.60 | 33.0% | Over Target |
| Esquites | Entradas | $21.80 | $95.00 | $73.20 | 22.9% | Healthy |
| Tacos de pescado | Tacos | $72.10 | $225.00 | $152.90 | 32.0% | Over Target |
| Flan de cajeta | Postres | $26.40 | $120.00 | $93.60 | 22.0% | Healthy |
| Margarita | Bebidas | $34.60 | $165.00 | $130.40 | 21.0% | Healthy |
Actual Against Theoretical
Food Cost
Recipe ingredient cost vs. sell price. Dishes above your target food cost are flagged for review.
| Recipe | Units Sold | Theoretical Cost | Actual Cost | Variance | Variance % |
|---|---|---|---|---|---|
| Carbonara | 118 | 412,40 € | 438,90 € | +26,50 € | 6.4% |
| Cacio e pepe | 96 | 288,10 € | 291,70 € | +3,60 € | 1.2% |
| Saltimbocca | 64 | 356,00 € | 402,30 € | +46,30 € | 13.0% |
| Abbacchio | 41 | 498,60 € | 507,20 € | +8,60 € | 1.7% |
| Burrata e alici | 88 | 214,80 € | 213,10 € | −1,70 € | -0.8% |
| Tiramisù | 102 | 96,30 € | 99,40 € | +3,10 € | 3.2% |
What the kitchen used against what the sales say it should have, by day, by category and by recipe, with each spike opening its ingredient.
Waste and Pour Variance
Food Cost
Recipe ingredient cost vs. sell price. Dishes above your target food cost are flagged for review.
| Bottle | Should Have Poured | Actually Poured | Variance Cost | Confidence |
|---|---|---|---|---|
| Brugal Añejo 700 ml | 18.2 bottles | 19.6 bottles | RD$2,870 | High |
| Barceló Imperial 700 ml | 6.4 bottles | 6.5 bottles | RD$310 | High |
| Presidente keg 50 L | 3.1 kegs | 3.3 kegs | RD$4,120 | Medium |
| Don Julio Blanco 750 ml | 2.0 bottles | 2.2 bottles | RD$1,640 | High |
| Aperol 1 L | 1.4 bottles | 1.4 bottles | RD$0 | High |
| Hendrick’s 700 ml | 1.8 bottles | 2.0 bottles | RD$960 | Medium |
Waste logged with its reason, pour variance by bottle, and keg and bottle depletion for the bar.
Stock and Purchasing
Received Items
Stock arriving against your purchase orders. Choose a line and record what arrived
| Item | Ordered | Received | Unit price | Unit price (invoice) |
|---|---|---|---|---|
| Beef short rib, bone-in | 40 lb | 40 lb | $6.85 | $6.85 |
| Heavy cream | 12 qt | 12 qt | $4.10 | $4.10 |
| Yellow onions | 50 lb | 50 lb | $0.62 | $0.62 |
| Atlantic salmon fillet | 20 lb | 18 lb | $11.40 | $11.40 |
| Gruyère | 10 lb | 10 lb | $9.20 | $9.75 |
| Russet potatoes | 50 lb | 50 lb | $0.48 | $0.48 |
On hand, counts by hand, by scan or by voice, purchase orders and receiving with Inventory built in, and each supplier invoice checked line by line against them, with Ledger.
Reports
Menu Engineering
Which dishes earn their place: each dish’s sales against what a plate leaves after its ingredients
| Dish | Class | Sold | Share % | Price | Earns per plate | Earned |
|---|---|---|---|---|---|---|
| Tori karaage | Popular, earns well | 412 | 26.4% | ￥780 | ￥590 | ￥243,080 |
| Yakitori momo | Popular, earns well | 388 | 24.8% | ￥320 | ￥235 | ￥91,180 |
| Edamame | Popular, earns little | 356 | 22.8% | ￥380 | ￥220 | ￥78,320 |
| Ebi tempura | Earns well, rarely ordered | 98 | 6.3% | ￥1,280 | ￥870 | ￥85,260 |
| Saba shioyaki | Popular, earns little | 204 | 13.1% | ￥980 | ￥460 | ￥93,840 |
| Wagyu tataki | Earns well, rarely ordered | 64 | 4.1% | ￥1,980 | ￥1,220 | ￥78,080 |
| Ochazuke | Rarely ordered, earns little | 41 | 2.6% | ￥680 | ￥370 | ￥15,170 |
Sales by channel and place, by time of day, menu engineering, sales by person, labor against sales, voids and free items, and reconciliation.
Cater, staff and run the place
The office lunch and the standing Thursday order are catering orders to the kitchen, from per-head packages, often on a house account. A wedding or a banquet runs as an event with Events.
Catering
Food ordered for later (the office lunch, the meeting’s coffee, the Thursday order) collected or delivered.
| Package | Served As | Guests From | Guests Up To | Price per Guest | Notice (Days) | Status |
|---|---|---|---|---|---|---|
| Office Lunch | Buffet | 15 | 80 | Ksh 1,450 | 2 | Active |
| Swahili Feast | Buffet | 30 | 250 | Ksh 2,350 | 5 | Active |
| Nyama Choma Grill | Live station | 40 | 300 | Ksh 2,900 | 7 | Active |
| Canapé Reception | Passed | 25 | 150 | Ksh 1,800 | 4 | Active |
| Breakfast Meeting | Plated | 10 | 60 | Ksh 950 | 1 | Active |
| Client | Order | Date | |
|---|---|---|---|
| Safaricom · Westlands | Office Lunch · 60 guests | Tue 10 Nov | House account |
| Aga Khan Hospital | Breakfast Meeting · 24 guests | Every Thursday | Standing order |
| Wanjiru & Otieno | Swahili Feast · 180 guests | Sat 21 Nov | Deposit paid |
Team
People, the week’s schedule with demand from the covers booked, shift requests, time off, pay and the tip pool, with Workforce.
Schedule
Who works when, and what is waiting on a decision
- MSMiguel SantanaHead Chef · 13:00–23:00 · 10h$1,700
- JMJosé MartínezLine Cook · 09:00–15:00 · 6h$510
- RGRosa GuzmánLine Cook · 17:00–23:30 · 6h 30m$553
- LPLuis PeñaServer · 12:00–16:30 · 4h 30m$338
- ACAna CastilloServer · 18:00–23:30 · 5h 30m$413
Routine Checks
The opening and closing checks and the fridge and freezer readings, run from any phone, with Assure.
Maintenance
Work orders for what needs fixing, and recurring upkeep such as the hood cleaning and pest control, with Dispatch.
Kitchen extract hood and ducting clean
WO-0418
- Repeats
- Every 3 months
- Next
- Mon 16 Nov · 07:00
- Assigned to
- Ductclean London
- Last done
- Mon 17 Aug · Certificate filed
- Status
- Scheduled
| Number | Work order | Status |
|---|---|---|
| WO-0412 | Walk-in door seal replaced | Done |
| WO-0409 | Combi oven descale | Done |
| WO-0401 | Pest control visit | Done |
| WO-0398 | Dishwasher rinse arm | Done |
Hotel Outlets
A partner hotel’s guests charge to their room from your till, matched by room number and surname, under an agreement both owners accept.
Register
Folios by table, courses to the kitchen, split and settle, and the drawer
| Item | Total |
|---|---|
| 2× Sydney rock oysters, half dozen | $72.00 |
| 1× Kingfish crudo | $28.00 |
| 2× Grilled snapper | $92.00 |
| 1× Chips | $12.00 |
| 2× Hunter Valley semillon | $34.00 |
Talk to clients and take their calls
Conversations with clients on WhatsApp, text, web chat and shared mailboxes arrive in Threads, and calls to your numbers ring in Dial, each its own app at its own price. Today ▸ Threads keeps them beside the floor.
Threads
Clients’ WhatsApp, text, web chat and shared mailboxes in one queue, beside the floor in Today.
Threads
Conversations with your clients, on every line the business has.
Reservation
- Date
- Sat 7 Nov
- Time
- 20:00
- Guests
- 4
- Table
- 9 · Terrazza
Dial
Calls to your numbers, with the client’s bookings beside the call.
Dial
Calls to your business’s numbers.
Threads
Conversations with your clients, on every line the business has.
Reservation
- Date
- Sat 7 Nov
- Time
- 20:00
- Guests
- 4
- Table
- 9 · Terrazza
Every channel, one connection.
The delivery platforms, Google’s Reserve a Table and your menu on Instagram and Facebook.
- DoorDash
- Google: Reserve a Table
- Meta: Instagram & Facebook Shops
- MICHELIN Guide
- Mozrest
- TheFork
- Tripadvisor Restaurants
- Uber Eats
- Bolt Food
- Deliveroo
- Delivery Hero
- Facebook Reserve
- Glovo
- iFood
- Instagram Reserve
- Just Eat Takeaway
- Mr D Food
- PedidosYa
- Quandoo
- Rappi
Where Dine touches everything else.
1 of these 8 connections is in your plan today; the others are their own apps.
Inventory
Every dish sold depletes the ingredients its recipe names from the stock Inventory counts, orders and writes off as waste.
Sync
Uber Eats, Glovo, PedidosYa, Rappi and Google’s Reserve a Table connect once in Sync, and your menu and its sold out switches publish to them.
Orderflow
Online and delivery orders are accepted in Orderflow and fired to the same kitchen display the dining room cooks from.
Station
A station built in Station puts the register and the screens each role opens on a shared device, with its printers and card readers.
Workforce
The schedule, clock-ins and the tip pool are Workforce’s screens in Team, and labor against sales reads them.
Assure
The opening and closing checks and the fridge and freezer readings run in Assure from any phone, recorded against their limits.
Proposals
A catering quote goes out as a Proposals link, priced per head from your catering packages.
Ledger
Settled folios, deposits and no-show fees reach the books in Ledger without an export.
No setup cost. Pay when you start using.
The book, the floor, the menu and the kitchen, in one app.
Included With Your Plans
Your Core app shows everything your Commerce and Ops plans turn on.
Recommended for you
Works well together.
Calisto Inventory
Calisto Ops
Your Core app shows everything your Commerce and Ops plans turn on.
Learn more →Calisto Sync
Calisto Commerce
Where each item sells, on your own website and screens and every channel you connect, with each channel’s health, commissions and rate parity.
Learn more →Calisto Orderflow
Calisto Ops
One queue for every channel, stages moved one at a time, exceptions and service levels, picking, packing and shipping from the right place, carriers, couriers and your own drivers, returns, every floor that fulfills, and the floor worked from a phone with no signal.
Learn more →Calisto Station
Calisto Workforce
Calisto Ops
The schedule built from what is booked and when people can work, clock-in on any phone or a shared tablet, time off and timesheets signed off once, a pay report for your payroll and payslips back, labor rules, the team and hiring from your careers page.
Learn more →Calisto Assure
Calisto Ops
Inspections and checklists on any phone, findings fixed and verified, certificates and reports issued to clients, safety incidents, credentials and maintenance kept in date.
Learn more →Calisto Proposals
Calisto Commerce
Designed proposals priced by a quote from your catalog, sent by email, text, WhatsApp or a link, then chosen, accepted, signed and paid on one link, with follow-up, change orders and analytics.
Learn more →Calisto Ledger
Calisto Ops
Double-entry books set up your way, every Calisto app’s money posted to them, invoices and who owes, supplier bills read and matched, receipts as expenses, the bank reconciled, money held for others, and the statements your accountant files from.
Learn more →Core-Only Pricing →
For businesses that prefer not to pay a percentage.
Recommended for
The industries that run Dine, and what each of them runs it for.
Everything included in Calisto Dine.
- The day service by service: covers, large parties, the busiest half hour, walk-ins waiting, tickets on the pass and folios due, then a card per department, the briefing, the routine checks and Close the Day.
- The book as a list, a calendar, a map and a ledger over table reservations, new reservations, import, your booking page with extras sold with the table, Google’s Reserve a Table through Sync, and Accept or Decline on a request from a push.
- Turn times by party size, pacing, booking windows and access per service period; tables, booths, the bar counter and private rooms, drawn on the floor plan, with the tables each one joins and its smallest party.
- The best free table assigned to every reservation, by party size, the section or table type asked for and how full each section is, or tables joined for a larger party; a table the host picks stays put. Assign Tables Automatically is a setting.
- A deposit or a card guarantee from a party size or in chosen service periods, per cover or per reservation, counted toward the bill or kept as its own charge, the cancellation policy, and the Deposits list to claim or release.
- Clients asked to reconfirm by text, email or both before they come, confirming or cancelling from a link, with Reconfirmed or Not Yet on the host stand, the book and Today.
- Clients asking for a full time are offered a freed table. Walk-ins join the line at the door or from their phone, with Now Serving screens and paging.
- The host stand for each place, sections with their waiter, pacing, check in with a swipe on a phone, and a screen that stays on.
- Visits, covers, spend, credit held, no-shows and cancellations, each client’s page with preferences, allergies and VIP standing, the allergies and occasions a booking mentions suggested for the team to confirm, client messages, and export where your privacy settings allow.
- Menus with sections three levels deep, when each is served, packages, the bar list, prices and package prices, happy hour and specials, and changes staged and published together.
- Dishes with their price, prep stations, recipe and the portions still on hand; every allergen their ingredients declare carried to the dish, naming the ingredient; the allergen matrix for the EU and UK fourteen or the US nine; each dish in your clients’ languages.
- Modifier groups and their prices.
- One switch per dish for the dining room, the till, the QR menu and every delivery platform, the kitchen’s pause and busy, Running Low, and the rule that marks a dish sold out when its ingredients run out.
- Tasting menus and the chef’s table prepaid, private dining with its food and beverage minimum, gift cards, wine club, member tastings and chef’s table priority.
- Each place’s order page and QR code, table QR codes and delivery zones. Orders are accepted in Orderflow, and their pushes arrive on Dine.
- The hot sauce and the coffee beans on the same till, with Shop’s in-person side and payment schedules.
- Folios by table and open folios at the bar with a card held, layouts arranged per place or register, drawers, X and Z, returns, gift cards and custom amounts, notes on the sale and each line, sales with no signal, and the Customer Display facing the client.
- A partner hotel’s guest charges to the room, matched by room number and surname under an agreement both owners accept, with every lookup logged.
- Every ticket by station, the pass and the all-day count, routing by dining option over each dish’s own stations, and a screen that stays on.
- Prep runs from the same weekday’s sales, the covers booked or by hand, one list for several events, down to the sub-recipe, each station given to a named cook on that day’s shift, and what is short ordered in one step.
- Recipes and sub-recipes, drafted from the kitchen’s request or read from a photo, a PDF or a document for the cook to confirm, drink specs, the test kitchen, tasting notes, plating guides, spreadsheet import and export, and a recipe read at the station on a phone.
- Menu costing against your target, actual against theoretical by day, waste with its reason, pour variance, keg and bottle depletion, ingredient prices, and each dish’s nutrition per serving and per 100 g with its Nutri-Score, added up from its ingredients.
- Labels for food packed to take away, from a recipe, a batch or a prep list: ingredients by weight with allergens in bold, net quantity, use-by or best-before, storage, your business, the nutrition per 100 g and the lot, on a sheet or a label printer.
- On hand, scan and adjust, counts by hand, by scan or by voice, transfers, batches, history and ingredients with their allergens and nutrition; reorder, purchase orders, receiving, suppliers and reorder points, with Inventory built in, and each supplier invoice read and checked against its order and deliveries, with Ledger.
- Catering orders, per-head packages, standing orders, house accounts and online catering, each order cooked on its date.
- The calendar, inquiries and proposals, function sheets, day sheets, settlements and rooms for a wedding, a banquet or a live night, with Events.
- The opening and closing checks and the temperature readings, with Assure; work orders and recurring upkeep, with Dispatch.
- Sales by channel and place, by time of day, menu engineering, sales by person, labor against sales, voids and free items, the sales mix, the tip pool and reconciliation.
- People, the schedule with demand from the covers booked, shift requests, roles, certifications, pay, time off, invitations and screen sets for each role, with Workforce.
- Rules, templates, runs and client messages; the delivery and booking channels you sell through, connected once in Sync.
- The business record, places and money, Threads, the restaurant’s rules (service charge, booking, the waitlist, register and receipts, menu languages, food cost), approvals, client preferences, stock, devices and data custody.
- Today, Floor, Register and Kitchen as tabs, shortcuts, Calisto search, and Home, Today, the till, the floor and the kitchen display opening with no signal.
- What the Pro Shop recommends for your restaurant at its size, and whether each app is set up.
Questions about Calisto Dine
A neighborhood bistro, a tasting-menu room, a caterer and a cocktail bar run the same app, in a restaurant’s words: covers, service periods, the pass, sold out.
Yes. The reservation policy says when a deposit applies (from a party size, or in the service periods you choose) and whether it is charged when the client books or held on their card. It is per cover or per reservation, in the currency you set. A client who does not arrive is charged the no-show fee your cancellation policy sets, and a card hold is claimed only for that fee. A deposit paid is counted toward the bill when the party is seated, unless you choose to keep it as its own charge.
Yes. Each service period sets its turn time by party size, how many covers it takes per interval and its booking windows. Every reservation is given the best free table, or tables joined for a larger party, and the host stand, the reservation book and your 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. Kitchen routing can also send or copy a ticket to another station by dining option. Orders from the till, the QR menu and online orders arrive on the same display.
Yes. Connect a delivery platform once, in Sync, and the menu, its prices and its sold out switches publish to it. Mark a dish sold out and it comes off every platform at the same moment.
Yes. The till keeps selling and holds each sale until the connection is back, then sends it once. Home, Today, the floor and the kitchen display keep what was on screen with the time it was read, and read again the moment the connection returns.
Every sale closed in Calisto (a folio at the till, a delivery order or a client’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 names the dish it is sold as and costs itself from ingredient prices, so menu costing shows every dish’s food cost against your target. Actual against theoretical compares what the kitchen used with what the sales say it should have. Prep lists are worked out from the same weekday’s sales, the covers booked, or by hand.
Yes. The restaurant runs in Dine and the hotel’s desk sees its side in Stays ▸ Dining: the wait, the next free tables, and tables booked for a staying guest. A partner hotel’s guests charge to their room from your till under an outlet agreement both owners accept.
Dine is included with a Calisto Ops or Commerce plan, or bought on its own per business. The pricing section on this page reads the live catalog and is the authority.
