Catering & Events
How do elite caterers execute 500-plate events without breaking a sweat?
Calisto Pro aligns event proposals, kitchen prep, transport logistics, and staffing into one quiet engine, setting an operational standard others can't replicate.
Calisto Pro
One operating system for high-volume catering
Calisto Pro is the software that runs a catering business: every event in one place, shared with your kitchen, your drivers and your event staff, backed up, and open from anywhere.
Stock & Purchasing
Ingredients, equipment and rentals reserved against each event, and one purchase order across the week.
Vans & Load Lists
A load list from the event order, reissued with every change order, vans against the timeline, and every chafer checked back in.
Kitchen Capacity
Capacity in kitchen hours, recipes to the gram, and prep scheduled backwards from service.
One Kitchen, Every Line
The dining room, the truck and the catering orders from one kitchen, one menu and one prep list.
Allergies & Food Safety
The allergy on the inquiry reaches the label on the tray, and every temperature is logged.
Plating & the Bar
Every dish worked out in the test kitchen with its plating guide, and the signature cocktail's build written down.
Inquiries & Proposals
Every inquiry checked against your date and your minimum, and quoted per head from your own menu.
The Room Plan
The head table, the rounds and the dance floor drawn once, and the cover count feeding the quote.
Drop-Off & Corporate
A checkout that keeps your cut-offs, company accounts on terms, and the standing Thursday order.
The Client's Link
The menu, the contract, the payments and the guarantee deadline, in one place the client opens.
Every Conversation
Email, WhatsApp, text and calls about an event on one thread.
Event Staff
The team sized from the headcount, Event Workers beside your staff, and one Hub for the night.
Payments & Event Margin
Deposit, balance and the three counts, and every event's margin within a day.
Reviews & Repeat Business
The review request at delivery, and next year's year-end party reached before they start looking.
Calisto Inventory
Bought for four events. Reserved for each one.
Calisto Inventory reserves the ingredients, the equipment and the rentals against each event the moment it is signed, then drafts one purchase order for the week, less what is already on the shelf.
This week · Olivo CateringThursday · 7:30 AMFour events signedEquipment and rentalsPurchase orders · draftedReceived · lamb up 8%Monday · usage against the countKnown before the event
Four printed menus · a tally in pencillamb × ?chafers — enough?call the fish man before 10
The week's events
Thu Quintana Abogados · board lunch24 guests
Sat Ortega–Vidal wedding230 guests
Sat Gala · hotel ballroom350 guests
Sat Drop-off lunch60 guests
Recipes resolved to grams for each guaranteed countSub-recipes included, line by line, as each event lands.
ItemNeededOn the shelfReservedTo buy
Lamb shoulder52 kg6 kgWedding · 46 kg0 kg more
Sea bass fillet38 kg0 kgGala · 38 kg38 kg
Arborio rice21 kg12 kg—9 kg
Cultured butter14 kg5 kg—9 kg
The wedding's lamb is spoken forThe gala cannot quietly use it.
Chafers46 needed · 40 owned · good · main store6 hired · Alquileres Prado · back Mon
Marquee 10 × 20 mNot ownedHired · Carpas Sol · back Mon
Linens · 230 settings180 owned50 hired · Lavandería Rey · back Tue
Pescados AranaDelivers Thu 7:00 AM · lead time 1 daySea bass 38 kg
Carnes VillaMinimum 30 kg · lead time 2 daysLamb shoulder · reserved stock covers it
Despensa NorteDelivers daily · no minimumArborio 9 kg · butter 9 kg
Four events · one order per supplierThe fish goes to the supplier who can deliver by Thursday.
Lamb shoulder · received€14.20 → €15.34 a kilo
The recipeSlow-roast lamb · cost updated
The events that use itWedding · gala · margin updated on both
EventShould have usedUsedLogged
Gala · sea bass350 portions362 portions12 over-produced
Wedding · lamb46 kg45.5 kgOn the count
Waste · gala fishOver-production, logged with its reason by Marta Gil.
Quoted in March€71 a headPlate cost, as paid€23.60 a headWedding food cost33%
Calisto Dispatch
The load list is generated, not remembered.
Calisto Dispatch builds the load list from the event order in Calisto Events, sends each van against the event's timeline, and reissues both with every change order. The return leg checks every chafer back in.
Ortega–Vidal wedding · Finca El Encinar · Saturday 12 JuneThree printouts on the wallEvent order v3Event order v4Sunday · the return legOut and back
spoons?? extension lead. GAS.
Event order v2 FINALEvent order v3Event order v3 FINAL (2)
The load list · from the event order
Service equipment for the menuFrom the menu
20 rounds · 200 place settingsFrom the headcount
Generator · water · spare gasNo power or water at the venue
18 vegan mealsOn the list, so they leave the shelf
+ 3 rounds · 30 settings · 2 chafers230 guests
Fish kettle off · second hot box onBeef cheek
+ 6 patio heatersCovered terrace
Checked back in · van 2
Forks230 out · 224 back
6 forks missingA line item on the event
Chafer 17 · dentedRecorded against the wedding
Everything elseBack on the shelf
Which one is the kitchen working from?The board by the loading door, and three versions of one menu.
The menu decides the equipmentThe headcount decides how much, and the venue adds the generator, the water and the spare gas.
Saturday · three vans
Van 1 · drop-off lunchLoads 9:40 AM · on site 11:00 AM
Van 2 · the weddingLoads 4:15 PM · on site 5:20 PM
Van 3 · the galaLoads 5:00 PM · on site 5:45 PM
Collection · the wedding4 hours after service
Prep list v3v4Purchase order v3v4Roster v3v4Run sheet v3v4
Change order · 200 → 230 guestsThe van fills to its capacity, and the prep list, the order and the roster turn to v4.
Change order · sea bass → beef cheekTable 4's allergies checked against the new dish.
Change order · rain planSetup moves earlier, and van 2 now loads at 3:45 PM.
Sent to Lucía Ortega
Three change ordersEach with its price
SignedTuesday 1 June · 10:12 AM
Guarantee deadlineThe count locks at 230
Javier León · captainRun sheet · v44:15 PMLoad5:20 PMArrival and setup7:00 PMCanapés8:30 PMSpeeches8:45 PMMain course11:00 PMCake
The run sheet is the live eventIt reads v4 at the venue, because it is the record itself.
The equipment count stays trueMissing items become a line item, not a slow, unexplained shrinkage.
Calisto Bookings + Dine
Capacity is the kitchen, not the calendar.
Calisto Bookings counts each Saturday in kitchen hours, not bookings. Calisto Dine scales every recipe to grams for the guaranteed count and schedules the prep backwards from service, every station given to a named cook.
The week · kitchen hoursSaturday · 99 of 110 hoursSaturday · backwards from serviceSaturday's prep listSeen on Monday
Hold · Saturday 19 June · expires todayReleased by itself. The date reads as free again.
Inquiry · one more event on Saturday 12 JuneThree small events cost 14 hours: 3 more than the kitchen has left.
Plated dinner at 6:00 PM
1:00 PMCold side built
3:30 PMLamb in the oven
4:15 PMVan loads
6:00 PMPlated dinner served
Saturday · three eventsStationCook
Lamb shoulder · 46 kgRoastMarta Gil
Canapés · 1,400ColdLucas Pérez
Sea bass · 350 portionsFishInés Mora
Romesco · 6 L of 9 LSauceAlready 3 L prepped
Calisto Dine + Sync
One kitchen. Three revenue lines. One prep list.
Calisto Dine runs the dining room, the truck's register and every catering order from one kitchen and one menu, on one prep list. Calisto Sync puts that menu on the delivery apps between events.
Saturday · one kitchenThree revenue linesOne kitchen queueOne prep list2:10 PM · sold outSaturday by line
Dining roomThe caféSaturday lunch · 64 covers
Truck windowThe truckMercado de Motores · 11:00 AM to 5:00 PM
EventsCateringWedding 230 · gala 350 · drop-off 60
TicketFromStation
Table 6 · croquetas, lambCaféHot
Window #212 · two bocadillosTruckGrill
Lunch for 60 · plattersDrop-offCold
Canapés · 1,400WeddingCold
Saturday's prepTotalAcross the lines
Croquetas1,840Café 220 · truck 380 · wedding 1,240
Romesco11 LTruck 2 L · gala 9 L
Focaccia96 traysCafé 12 · drop-off 18 · gala 66
CroquetasSold out · 2:10 PM
The café's menuOff
The truck's registerOff
GlovoOff
Uber EatsOff
Between eventsThe truck's menu stays on the apps
Dining room€5,140Truck€2,310Catering€41,760
Calisto Dine + Assure
Table four is celiac. The tray label knows.
Calisto Dine carries every allergy from the inquiry to the event order, the prep list, the tray label and the captain's run sheet, and Calisto Assure logs every temperature against the event.
Ortega–Vidal wedding · Table 4March · the inquiryThe event order and the prep listThe tray labelSaturday · temperaturesThursday · the venue asksTable 4 · served
Dietary requirementsA field on the event
Table 4Two celiac · one severe nut allergy
"Table 4: two celiac, one severe nut allergy."Lucía Ortega, in her inquiry. Not a line in an email.
Event order v4 · Table 42 gluten-free · 1 nut-free
Prep listThree covers marked at the station
Beef cheekContains: celery, sulfites
RomescoContains: nuts · not for cover 3
AllergensThe fourteen EU and UK allergens on every dish
Beef cheek, celeriac purée · gluten-freeBeef cheek 140 g, celeriac 90 g, red wine 30 ml, butter 10 g, celery, sulfitesUse by 12 June · keep below 5°C · lot 0612-04Olivo Catering · Madrid
Transport cooler · van 24:40 PM3.1°C
Holding cabinet · hot6:10 PM68°C
Transport cooler · van 36:25 PM8.4°C
Over 5°C · a job openedIker Sanz moves the gala's cold boxes before the product is lost.
Certificate of insuranceSent to Finca El Encinar · valid to March
Health permitValid to October
Liquor licenseValid to January
Table 4 · cover 3Nut-free · served 8:52 PM by Javier León
Calisto Dine
The two-hundredth plate matches the first.
In Calisto Dine every new dish is worked out in the test kitchen with tasting notes and a plating guide, and the signature cocktail's build is written down for every bar.
Beef cheek, celeriac puréeTest kitchenPlating guideThe bar · Olivo SpritzSaturday · the passThree bars · one build
Attempt 1Sauce too sweet · glaze breaks under the lamp
Attempt 2Better reduction · garnish wilts by the 40th plate
Attempt 3Holds 20 minutes on the pass · chosen at the tasting
Tasting notes · Marta GilThe couple chose attempt 3 at the tasting.
1Purée at 12 o'clock, a 6 cm swipe2Beef cheek centred, 140 g3Glaze last, 15 ml4Crisp shallot on top, three pieces
The build · written down
Vermouth50 ml
Cava90 ml
Orange bitters2 dashes
Wine glass, ice, orange peel
Plate 187 of 230 · on the passPlated from the guide, like the plate the couple tasted.
Calisto Deals + Proposals + Sign
Qualified in sixty seconds. Quoted at today's price.
Calisto Deals checks the date, headcount and your minimum as the inquiry arrives. Calisto Proposals prices it per head from your menu, and the client signs it with the deposit schedule in Calisto Sign.
Lucía Ortega · weddingInquiryQualifiedProposalWon
9:00 AM · from the website form
EventWedding · Saturday 12 June
Guests200 · plated
VenueFinca El Encinar · off-premise
DietaryTable 4 · two celiac, one severe nut allergy
The proposal · per head
Standard buffet€47 a head
Plated, three courses · a choice per course€71 a head
Premium stations€88 a head
The contract
Deposit30% · due 1 April
Progress paymentAt the guarantee deadline
BalanceAfter service
Guarantee deadlineThursday 3 June
Cancellation · change ordersOn the schedule she signed
Every answer lands on the dealThe date, the count, the venue and Table 4's allergies, asked once.
Saturday 12 JuneOne gala committed · 11 kitchen hours open
QualifiedThe date, the count and the minimum all fit.
Saturday 4 December · 40 guestsUnder the December minimum · flagged
Added from the catalog
Bar package€27 a head
Late-night snack€8.50 a head
18 vegan coversPriced as vegan
Service charge · delivery · taxOn the event
Tasting · Tuesday 9 MarchOn the same calendar as Saturday's events
What they chose at the tastingBeef cheek instead of lamb, on the proposal the next morning.
Accepted and signed on one linkLucía Ortega · Wednesday 10 March · 9:14 PM
Deposit invoiceIssued
Lost · with the reason
Saturday 4 Dec · 40 guestsUnder the December minimum
Sunday 3 Oct · 120 guestsThe date was gone
Friday 8 Oct · 90 guestsAnother caterer was cheaper
Calisto Events + Proposals
Head table, rounds, dance floor. Set out once.
Calisto Events lays out the room from your catalog: rounds, the head table, the dance floor and the stations. The cover count on the plan updates the quote in Calisto Proposals.
Finca El Encinar · the marquee32 × 18 m · Saturday 12 June
Head table
1234567891011121314151617181920212223
Dance floor
Carving station
Dessert station
Empty marquee · pick a template or draw
Table 4Two celiac guests · one severe nut allergy
The quote · Proposals
Covers on the plan200 · 20 rounds of 10230 · 23 rounds
Plated, three courses200 × €64230 × €64
Stations · carving, dessert€1,180
Food and stations€13,980€15,900
Printed for the nightPDF with a title block and a scale bar · the area schedule as CSV
Calisto Sites + Orderflow
The order that arrived at 2am was already scheduled.
Your Calisto Sites checkout sells drop-off platters from the same menu as the wedding, with your minimums, lead times and cut-offs. Every order joins one kitchen queue, at the company's company account price.
olivocatering.es · order2:04 AM
Lunch for 24Thursday 12:30 PM
Sandwich platter× 3
Grain salad bowls× 24
Fruit and pastry tray× 2
Minimum orderMet
Cut-off · Wednesday 4:00 PMOpen
Kitchen queue · Thursday and SaturdayOne list
Thu 12:30 PM · Quintana Abogados · lunch for 24Delivery 12:00 to 12:30 · 2 vegetarian
Thu 1:00 PM · Drop-off lunch for 60Boxed · labels printed
Sat 6:00 PM · Ortega–Vidal wedding · 200Plated · prep starts Thursday
Wednesday 4:01 PMOrders for Thursday morning are closed
Standing order · board lunch for 24Every Thursday
This ThursdaySkipped
Next ThursdayIts own order, its own prep
The arrangement standsSaturday · the kitchen is fullDrop-off orders paused from this screen
Sandwich platter · sold outOff the checkout and every delivery platform at once
Quintana Abogados · this yearCompany account
Orders40
People ordering6
Price lists1
Billing contacts1
Spend · sets next year’s price€18,400
The company account
RecognizedQuintana Abogados
Price listNegotiated · applied
On the invoicePO 7731
Terms30 days
The fourth person to order there this year gets the same price.Calisto Navigator
Nine months of planning. One link.
Calisto Navigator gives every client one link with the current menu, the signed contract, what is paid and what is due, the guarantee deadline and the tasting, with reminders that send themselves.
Without it
Lucía’s inboxRe: Fwd: Menu v3 FINALRe: Re: deposit?which version did we sign?
Mail · 47 messagesWhich one is the final menu?
Re: Fwd: Menu v3 FINALOlivo Catering
Re: Re: deposit?Tomás
which version did we sign?Carmen Ruiz
Olivo Catering · Lucía and Tomás12 June · Finca El Encinar
TastingThursday 7:00 PMConfirmed
Your eventThe menu you chose at the tasting
MenuPlated, three courses · current
ContractSigned
Change order230 guestsSigned here
PaymentsWhat is paid, what is due
DepositPaid
Progress payment · due FridayPaid from this link
BalanceAfter the wedding
Reminder · sent on its ownFinal count due in 12 days
Guaranteed count230
SubmittedYour eventEverything is done.Tasting · contract · payments · count
Nothing left to ask.
Olivo Catering’s side
Tasting confirmedThursday 7:00 PM
Change order signed230 guests · menu repriced
Progress payment receivedPaid from the link
Final count in230 · twelve days early
No one asked where things standEvery reminder sent itself
Calisto Interact
Four people. One event thread.
Calisto Interact puts email, WhatsApp, text and calls about an event on one thread, with each person's role beside them. The verbal yes from Tuesday's call is logged with its time.
Inbox · TuesdayBy event
Can the cake go out before the speeches?
Updated timeline attached: first dance at 9:15 PM.
Vans use the service gate on the north side.
Transcribed: asks about the gluten-free cake.
Quintana Abogados · year-end partyThree people
Assistant · Quintana AbogadosBooks it
Office managerPays it
The partnerChanges the menu
Swap the fish course for the lamb.
Ortega–Vidal · the event threadEvery channel
The cake before the speeches.
First dance at 9:15 PM.
Service gate, north side.
“Yes to the late-night snack.”
Change order 3 · late-night snack for 230From the call, with its time
The event
Saturday 12 June230 guests · plated
MoneyBalance due after the wedding
On the thread
Lucía OrtegaCouple
Tomás VidalCouple
Carmen RuizPlanner
Finca El EncinarVenue
Calisto Workforce + Equipo
Short a bartender at 4pm. Known at 4pm.
Calisto Workforce sizes the team from the guaranteed count and the service style, with Event Workers beside your own staff. Calisto Equipo gives each event a Hub where the team talks the night through.
Ortega–Vidal · the team230 plated · cash bar
CaptainJavier León1
Servers19 yours · 4 Event Workers23
Bartenders3 yours · Diego Mora4
ChefsMarta Gil and four5
Kitchen portersRostered by name3
DriversIker Sanz and one2
Pablo Ruiz · bartenderAlcohol service certificate expired 2 June · not on the roster
Ortega–Vidal · Hub
Pinned · event order v4230 plated · Table 4: two celiac, one nut allergy
One bartender short. Who can take it?
I’ll take it. Twenty minutes away.
Mains plate at 9:30. Drivers back for the late snack at 11.
Event Workers
Bartender · Event WorkerSofía Navarro6 events with you · available Saturday
Bartender · Event WorkerDiego Mora3 events with you · confirmed
After the night
Hours · travel · overtimeOn the event
Late breakdown1 h 20 min
Service charge and tipsSplit
A record of every splitFinca El Encinar · 4:00 PMCheck-in
3:02 PMJavier León
3:10 PMMarta Gil
3:41 PMServers · 23 of 23
4:00 PMBartenders · 3 of 4
Diego Mora · not checked inWhy Clients Love Calisto Pro
The event is written down once. Everyone reads that.
The planner, the chef, the van and the captain at the venue all work from the same record, and so does whoever sells it next year.
1
version of the event order, in the kitchen, on the van and in the captain's hand. A change order reissues every copy at once, so nobody cooks the menu the client replaced.
ONE VERSION4
handoffs an allergy survives without being retyped: the event order, the prep list, the tray label and the run sheet.
THE RECORD CARRIES ITPer event
profit and loss, with food, labor and rentals in the number. The wedding that lost money on the night is a fact the next week, not a suspicion for a season.
THE REAL MARGIN1
catalog behind every quote your event manager sends. Changing a price is an admin's decision by default, so the quote is your price whoever builds it.
YOUR PRICE, EVERY QUOTE0
lock-in. Your recipes, your client list and every event's history stay yours, on your own domain, exportable any day. The venue that refers you holds the date. You hold the client.
YOUR DATAOne
Event Record Behind the Proposal, the event order, the Prep List and the Final Invoice
0
EU and UK Allergens Marked on Every Dish, or the US Nine, From the Contract to the Tray Label
Three
Counts on Every Final Invoice: Guaranteed, Served and Added on Site
Zero
Prices Typed Twice Between the Proposal, the Website and the Invoice
Calisto Payments + Ledger
Guaranteed 200. Served 187. Billed 200.
Calisto Payments collects the deposit, progress payment and balance on the schedule the client signed, and Calisto Ledger puts food, labor and rentals against what was collected, so each event's margin lands within a day.
Quintana Abogados · year-end partyFriday 18 December · guaranteed at 200 · €68 a headOne event total
The schedule the client signed
Deposit · 30%Transfer · September€4,080Paid
Progress payment · 50%Transfer · PO 7731 · at the guarantee deadline€6,800Paid
BalanceAfter service€2,720Invoiced
Ortega–Vidal · depositLucía’s cardPaid
Each invoice issued from the scheduleThe night and the counts
Cash barGuest-paid · rung at the venue€1,240
An extra hourHost-paid · from the proposal’s catalog€450
Guaranteed200
Served187
Added on site0
Billed 200The contract says the guarantee bills
Sent to your fiscal providerWhen the sale closes
The event’s P&L
Revenue collected€14,050
Food · from the recipes produced−€3,820
Labor · from the shifts worked−€3,960
Rentals · from the load list−€1,140
Delivery · from the vans−€380
Margin · the next day€4,750 · 34%
December · by service style
Drop-off38%
Plated31%
Buffet27%
Stations24%
Calisto Reputation + Campaigns
Asked on Sunday. Rebooked next season.
Calisto Reputation asks for the review when the event is delivered, and Calisto Campaigns reaches every account whose year-end party, gala or anniversary is coming up again, before they start looking.
Ortega–Vidal · deliveredFinca El Encinar
Sunday 10:00 AM · review requestTo Lucía, while the night is still fresh
★★★★★ “Every guest at Table 4 felt looked after.”
★★★★★ “The plated dinner came out hot for 230.”
Tagged from Finca El Encinar
Replied from herePhotos and the menu · publishedTo the site and social, with the couple’s permission on the record
Segments · from the event historyCampaigns
Holiday parties eight weeks out, not yet contacted6 accounts
Corporate accounts quiet for ninety days11 accounts
First anniversaries next month4 couples
The venue that has referred four eventsFinca El Encinar
PipelineDeals
Inquiry
Quintana AbogadosYear-end party · this December · 200Last year’s, back on its own
Qualified
Proposal
Won
Reviews · this event
The eventOrtega–Vidal · 12 June
The venueFinca El Encinar
Rating5.0 from 3 sites
NextAnniversary · June
Same kitchen. Same Saturdays.
From the printout to the record.
Without CalistoWith Calisto
Printed Thursday, changed Friday
The event order
A line in an email thread
The allergy
Remembered
The load list
Found at the end of the quarter
The margin
A memory
The next booking
The Connections
Twenty apps. One event.
The apps one event runs through, each reading and writing the same event record.
Event
Inventory
Dispatch
Events
Bookings
Dine
Sync
Assure
Deals
Proposals
Sign
Sites
Orderflow
Navigator
Interact
Workforce
Equipo
Payments
Ledger
Reputation
Campaigns
Inventory
Ingredients, equipment and rentals reserved against the event, so what has to be bought and what has to be hired are a list rather than a memory.
Dispatch
The load list from the event order, the vans against the timeline, and the return leg checked back in.
Events
The event order, the room plan, the run sheet and the event's own page, with the guest count moving everything with it.
Bookings
Capacity in kitchen hours, holds that expire, and tastings on the same calendar.
Dine
Recipes to the gram, the prep list, the allergens, the kitchen display and the register at the venue or on the truck.
Sync
The restaurant's or the truck's menu on the delivery apps between events, sold out everywhere at once.
Assure
Temperatures logged against the event, and the permits and certificates each venue asks for.
Deals
Every inquiry checked against the date and your minimum as it arrives.
Proposals
Per-head packages, add-ons from the catalog, and change orders priced against the contract.
Sign
One document, one signature, with the deposit schedule and the guarantee deadline in the contract.
Sites
Your catering website and a drop-off checkout with your minimums and cut-offs enforced.
Orderflow
Every order in one kitchen queue, and the standing order on its schedule.
Navigator
One link where the client finds the menu, the contract, the payments and the guarantee deadline.
Interact
Email, WhatsApp, text and calls about the event on one thread.
Workforce
The team sized from the headcount, Event Workers on the roster, and the hours counted against the event.
Equipo
A Hub for each event, where the team talks the night through.
Payments
Deposit, progress payment and balance on the schedule the client signed.
Ledger
Every event's profit and loss within a day, and company accounts by age.
Reputation
The review request at delivery, next to the event and the venue it came from.
Campaigns
Next year's year-end party reached before the client starts looking.
The full stack
Calisto Pro for Catering
Dine
- Events & Catering in one place: catering orders, the calendar, inquiries and proposals, event orders, day sheets, settlements and rooms
- Catering packages priced per head, per platter, per hour or per bar: standard buffet, plated three-course, premium station, each with its menu and its allergens
- Catering orders cooked on their date: the office lunch, the standing Thursday order, company accounts and online catering
- Menus with sections, the hours each one is served, packages, the bar list and prices; changes staged and published together, next season's menu on the date you choose
- Every dish with its prep stations, its recipe and every allergen its ingredients declare, naming the ingredient, on the allergen matrix for the fourteen EU and UK allergens or the US nine; each dish in your clients' languages
- Recipes and sub-recipes to the gram, scaled to the guaranteed count; recipes read from a photo, a PDF or a document for the cook to confirm; drink specs for the signature cocktail, the test kitchen, tasting notes and plating guides, so the two-hundredth plate matches the one the client tasted
- Food cost: every dish costed from the prices you actually paid, menu costing against your target, actual against theoretical, waste with its reason, pour variance and bottle depletion
- Nutrition per serving and per 100 g with its Nutri-Score, added up from the ingredients
- Food labels for drop-off boxes and trays: ingredients by weight with allergens in bold, use-by or best-before, storage, your business and the lot, on a sheet or a label printer
- Prep lists from 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
- The kitchen display: every ticket by station, the pass and the all-day count through the rush
- Sold out: one switch per dish for your drop-off checkout, the till and every delivery platform, a dish marked sold out when its ingredients run out, and pause or busy for the kitchen on a full Saturday
- The Register at the venue or on the truck: bills, open tabs at the cash bar with a card held, drawers, X and Z, gift cards and custom amounts, sales with no signal and a Customer Display facing the guest
- Today: covers, catering orders due, events, deliveries, routine checks and money due, then Close the Day
- The book, the floor plan, the host stand and the waitlist for the day you open a dining room
- Reports: sales by channel and by time of day, menu engineering, labor against sales, the tip pool and reconciliation
- Today, the till, the floor and the kitchen display open on a phone with no signal
Inventory
- One purchase order across four events, less what is on the shelf and what is already reserved
- Suppliers with their price lists, minimums, lead times and payment terms, so the order goes to the one who can deliver by Thursday
- Receiving updates the cost, which updates the recipe and the margin on every event that uses it
- Ingredients reserved against the event the moment it is committed
- Stock where it is kept: the kitchen, the walk-in cooler, the dry store and the venue, with pars per location and transfers out to the venue and back
- Lots and expiry drawn first-expiring-first, and expiring lots announced every business day
- Counts by hand, by scan or by voice, blind if you choose, reviewed line by line before the stock is set
- Waste logged with its reason, who logged it and what it cost, per event
- A sauce or a stock marked prepped is stocked, and every dish that uses it draws from it
- Chafers, linens and serving equipment registered with their quantities, condition and location, labeled with a QR code or a barcode
- Your own chafers, linens and tables rented out to clients from the same list, each back on the shelf when it returns
- Allergens and nutrition on every ingredient
- Each supplier invoice read and checked against its order and its deliveries, with Ledger
Bookings
- A tentative hold carries an expiry and releases itself, so a date blocked in February for a deal that died in March does not still read as sold in May
- Capacity measured in kitchen hours, not bookings: three small events can cost more than one large one
- Blackout dates, holiday surcharges and minimum lead times per day
- Tastings, site visits and planning calls on the same calendar as the events, against the people who have to attend
- Every booking as a list, a calendar or a map, dragged to reschedule, and asked before anything double-books
- A booking's contacts: who it is for, who pays and who lets you into the venue, plus the access notes
- The deposit, its status and a payment link on the booking
- Value, paid and balance on every booking, per currency
- Reports: cancellation and no-show rates, average party size, average lead time and repeat clients
Registry
- The bride, the planner, the venue and the assistant on one event
- Several contacts on one event, each with their role
- The drop-off customer becomes a contact, not a receipt: order history, office address, dietary notes and the usual sandwich platter on the record
Purview
- Legal identity, tax ID, hours, address, currency and delivery zones for each business
- Every location with its address and hours: the central kitchen, the banquet hall, the truck's base
- One catalog for food, bar packages, rentals and service fees, prices changed in place and menu changes published now or on a date
- Your logo, colors and type on every app
- Country, currency, time zone, units and the languages your team and your clients read
- Who sees which client and event, and who may see costs and margins
- Changing a price is an admin's decision by default, so a quote is your price whoever builds it
- The reporting currency and every tax rate changed only by the owner, after an emailed code
- Each person's proposals and documents are private until shared with a person, a Hub or the whole business
Blueprint
- Service standards and SOPs written once at HQ
- Checklists with completion tracking and overdue flags
- A setting HQ manages arrives locked at every kitchen and location; one HQ lets them change starts at HQ's value
- Checklists, message templates, proposal templates and shift patterns sent to every business in the group, with HQ's later edits reaching every copy
- HQ's tax rates copied to every business and kept in step
- One design for every business's website, portal, stations and documents
Deals
- Inquiry, qualified, proposal, won, on one pipeline board
- Spend minimums, deposit rules and lead times enforced at intake, so nobody promises a Saturday the kitchen cannot cover
- A committed date reads as committed at the moment of inquiry
- Requests from the website form, a call or a message, each written as one lead; a planner's business card photographed and confirmed into a lead
- A dead lead carries its reason (the date was gone, the budget missed the minimum, another caterer was cheaper), so twelve weeks later it is a pattern
- Companies with their people: the assistant who books, the office manager who pays, the executive who changes the menu
- Venues, rental houses and other vendors kept as companies with their trade, insurance and rating
- Quotes with line items from your catalog, contracts made from the accepted quote, and a change order opened from the contract
- Follow-ups as a list, a board or a calendar, logged after a call with how it went and the next step
- A won event handed to the kitchen as an order with Orderflow
- Commission splits with a teammate or the venue that referred you
- Forecast, targets, win and loss, lead source and pipeline reports
Proposals
- Packages priced per head with tiers: standard buffet, plated with a choice per course, premium station
- Add-ons as catalog items rather than typed numbers: bar package, late-night snack, cake-cutting fee, extra chafer
- Eighteen vegan covers out of two hundred priced as what they are
- Service charge, delivery fee and tax rules per event, the same arithmetic the kitchen and the books see
- Today's prices from the same catalog as the website and the till, so the client is never quoted last month's
- A September proposal for a December event repriced in one action
- Option tiers, optional lines and a guest count the client may change within the limits you set
- Sections the client approves or declines one by one
- Cost and margin on every line, for the people allowed to see them
- Sent by email, by text, by WhatsApp or as a link, with a password and an expiry if you want them
- On the client's link: choose the package, sign in place, pay the deposit and book the tasting
- A counteroffer becomes the next version
- Follow-ups that stop the moment the client accepts or declines
- Change orders priced against the contract and signed as an addendum
- Win rate, time to close and loss reasons
Payments
- Deposit to hold the date, progress payment at the guarantee deadline and balance after service, on the schedule the client signed
- Guaranteed, served and added on site, reconciled on the final invoice
- Company accounts with negotiated pricing and net terms
- Corporate clients by transfer against a PO number, social clients by card, and the local processor wherever the client pays from, on your own merchant accounts
- Every amount kept in the currency it was taken in
- Full or partial refunds, and refunds above your limit approved first
- Chargebacks answered with the signed contract, the conversation and the event's record as evidence
- Every payout matched to its payments and posted to the books
- Gift cards issued, topped up and redeemed
- A pay link for any deposit or balance, in the payer's language
- Card readers paired to the till at the venue, and receipt and kitchen printers
- Every sale, from the drop-off order to the cash bar, sent to your fiscal provider when it closes
Sign
- One document, one signature, one version: no scanned signature page, no question about which version they agreed to
- The deposit amount and due date, the progress payment, the balance, the guarantee deadline, the cancellation schedule and the overtime and change-order rates carried in the contract
- A change order is a price, a signature and a new event order
- The contract, the menu and the venue's rules in one envelope, in signing order: the client signs, then you countersign
- Fields filled in from the event
- Reminders until everyone has signed, and a warning before the deadline
- Signed on any device, or in person on a tablet at the tasting
- Every signed contract sealed into one PDF with an audit trail and a certificate of completion, and filed to the event
- Vendor agreements and staff waivers from the same library
- A signed contract can move the deal and open the next task
Dispatch
- The load list comes from the event order, not from memory
- Vans and drivers dispatched against load time, travel window, on-site arrival and the breakdown collection after service
- Each delivery or collection names its vehicle, its load against the vehicle's capacity and the event it serves
- A Saturday's deliveries ordered by road, with turn-by-turn directions
- Set up and take down at the venue as tasks with a checklist, photos and a signature, worked on a phone
- The return leg is a checklist: what went out is checked back in, and damage is recorded against the event
- On My Way texts the client how many minutes away the van is
- The live map of every driver and every job
- Repairs and recurring upkeep for ovens, coolers and vans
- Mileage claims from each driver's recorded distance
- Every step on a phone keeps working with no signal
Orderflow
- The signed contract generates the event order and a fulfillment order in the kitchen's queue
- Version 4 is on the pass, not version 2: a change order reissues it
- Production scheduled backwards from service time
- One queue for every order: the drop-off checkout, delivery platforms, the client's link, the phone and the accepted proposal
- New orders accepted with a prep time, or rejected with a reason
- Scheduled orders reach the kitchen at their time, and standing orders repeat on their schedule
- Every ticket aged against its promised time: green, then amber, then red
- Late, stalled and flagged orders on one list, each problem fixed on the order
- Your own drivers on the Delivery Board, or a local courier booked when the order is ready
- The client's tracking page with the driver's arrival and a live map, plus texts when an order is out for delivery and when it is delivered
- The production floor: venue setup, event staff, equipment pull, event orders, and load in and out
Ledger
- Per-event profit and loss: food cost from the recipes produced, labor from the shifts worked, rentals and sub-rentals from the load list, and delivery, against the revenue collected
- A wedding that lost money on the night is a fact within a day
- Cash bar and add-on revenue counted toward the event, not a generic till
- Each invoice issued from the contract's schedule, with its own pay link
- Deposits held, applied or refunded
- What each company account owes, by age, with consolidated invoices per order or per month and PO numbers carried through
- Payment reminders by email and text, stopped when paid
- Supplier bills read from their PDF or photo and matched to the purchase order and the deliveries
- Receipts captured from a photo, and expenses approved
- Bank lines reconciled and payouts matched
- Income counted on the day of the event
- The VAT report and the ledger detail for your accountant
- Every document in its own currency
- Your current books brought across once
Assure
- Dietary requirements kept on the event and carried to the event order, the prep list, the tray label and the captain's run sheet
- Cold chain, cooking, holding and transport temperatures logged against the event on a schedule, an out-of-range reading failing the check with what was read
- The same opening and closing checks on every site, from the phone of whoever is there
- Venue checklists: the pre-event walk, fire exits, temporary structures, room turns and the post-event damage check
- A failed item raises a finding, the finding raises a fix, and someone other than the person who did the work verifies it
- Incidents, near misses and injuries reported from a phone, even with no signal
- Health permits, liquor licenses, vehicle papers and certificates of insurance with their expiry dates, kept for each venue that asks for them
- Preventive maintenance for coolers and ovens
- Each checklist in every language its walkers read
- When something goes wrong, what was served, at what temperature and prepared by whom is one search
Workforce
- The banquet team sized from the guaranteed headcount and the service style: plated, buffet, passed canapés and the cash bar are four different ratios
- Captain, servers, bartenders, chefs, kitchen porters and drivers rostered one by one, with a shift that names its event
- Event Workers brought in for one night on the roster beside your own staff, with their availability, rate and history
- Open shifts claimed by the people who can work them, plus swaps and time off
- Clock in and out on each person's own phone, or on a shared tablet at the venue
- Alcohol service, food handler and driver certifications gate the roster before anyone reaches the venue
- Hours, travel time, overtime and the late breakdown counted against the event
- Cash tips declared at clock-out, tip pools and service charge splits, each with its working
- Break, overtime and rest rules checked while the week is built
- A pay report for your accountant
- Hiring from a careers page on your website, and onboarding plans for new staff
Automations
- Deposit, final count and balance reminders sent on the contract's dates
- A signed contract chains the event order, the prep list, the stock reserve and the roster
- Runs timed days before or after an event date, moving when the date moves
- Sequences that stop the moment the client pays, signs or replies
- The right person told, by their own notification settings, held until their next shift when they are off
- Email, text or WhatsApp sent from your business
- A step that waits for an approval before it goes on
- Working automations switched on from a template in one tap
- Every run with what it did, and a failed one answered once
Today
- The week's commitments against the kitchen that has to make them
- The Saturday nobody flagged shows up before Thursday
- One morning screen: orders, deliveries, service requests, staff on shift and deposits held
- The daily closeout checklist, signed
- Expenses and receipts to approve
- A report directory, a team scorecard and a notice queue
Events
- Every date at every venue in one month: holds, confirmed events, overlaps and the kitchen's covers
- A line of holds on each date: first and second hold, challenge, extend, confirm or release, and a hold that lapses on its own day tells the client and you
- Inquiries below the minimum spend for their day are flagged
- Site visits with the prospect, the room and what came of it
- The quote, the contract and the payment schedule on one link
- Each room's food and beverage minimum on the event's quote
- An event's page whose guest count moves the bookings, the invoices, the event order and the prep list with it
- The next event started from this one, and event packages priced per guest
- The event order: setup, menu, timings, A/V and dietary notes, sent for signature, with the prep list, the load list and the tray labels written from the package
- The room plan: head table, rounds, dance floor and stations laid out from your catalog, with the cover count updating the quote, printed to PDF with a title block and a scale bar
- The event roster, with a staff pass scanned to clock in, and a server on a post asking for supplies or saying their relief is late
- The run sheet on a phone: load time, travel, arrival, setup, canapé service, speeches, main course, cake and breakdown, with the cue running now and Running Late
- The load list out and back, with what is not back flagged
- Vendors with their load-in and insurance certificate, collected through their own link
- The cash bar and drink tabs rung from your Dine menu, and the balance collected by a code the client scans before leaving
- Incidents, the logbook and the safety file on the event
- Sub-rentals, kits, damage and delivery zones
- Tonight's profit and loss, with food and labor among the costs
- Pipeline forecast, lost business, lead sources and event staffing reports
Interact
- Threads: WhatsApp, text, email, web chat and Instagram and Facebook messages on the business's lines, in one view beside the event
- Four people on one event thread: the bride, the planner, the venue and the assistant
- Conversations assigned, with internal notes the client never sees and each waiting client's clock
- Bookings, orders and the event beside the conversation, with action taken from it
- Approved WhatsApp templates, scheduled messages, your replies library and an away reply outside your hours
- Dial: the callers waiting, who is calling and their event before anyone answers
- Calls logged against the event, so the verbal agreement made on a Tuesday call has a time on it
- Recordings with their words written out, voicemail written out, and callbacks booked
- A number for each location, with call flows and ring groups
- A video link sent by text while you stay on the call
- Mail: one composer with every business address and signature, templates, scheduled send and undo send
- A long planning thread summed up in a few lines, a message translated in place, and a reply drafted in your brand voice for you to edit
- Calendar invitations answered from the message
Navigator
- One link where the client finds everything, with no app to download
- The current menu, the signed contract and the payment schedule with what is paid and what is due, paid in place
- The guarantee deadline and the tasting appointment
- The final guest list and seating chart asked for by a date, each one sent back with its reason if it needs work
- Reminders for the deposit, the final count and the balance by email, text or WhatsApp, timed from the event
- Documents still waiting for the client's signature
- Conversations with your team, answered in Threads
- Sign-in by a single-use link, with no password
- A corporate client's orders and invoices in their own portal
- Your brand, your domain, and an install on the client's phone
Sites
- Your catering website, from a template made for ordering and events
- Packages, galleries and inquiry forms for full-service events
- A drop-off checkout priced from the same catalog as the banquet, with minimums, lead times, delivery zones and daily cut-offs enforced, so an 8am order for tomorrow stops at 4pm today
- "Do you cover my address?" from your own delivery zones
- Your menus and Order Online from your Dine menu
- A platter marked sold out comes off the checkout at once, and drop-off orders pause on a full Saturday
- Each client's account page with their orders, so a repeat order takes two clicks
- Website chat answered by your team
- Every inquiry in one inbox, answered by email, call or text
- Your own domain, every page in your clients' languages, search listings and your analytics pixels
- A blog, and a careers page for event staff
Sync
- Your restaurant's or truck's menu on Uber Eats, Glovo, PedidosYa and Rappi between events, on one order board
- Accept with a prep time, reject, pause the kitchen or mark it busy
- Order status sent back to the platform
- The menu, its prices and its sold-out switches published to every platform you connect, so a dish sold out comes off all of them at once
- A scheduled menu change sent to every platform at its time
- Revenue and commission by platform, per currency
- Every refused order or missing field shown with numbered steps to fix it
Station
- The screens each job opens, set up once: the captain, the bartender at the cash bar, the truck window
- Starting points for a cashier, a server and a host stand
- The apps and screens each station opens, and whose work it shows: their shift, this location or everything
- Event Workers invited by email or phone to the station they need, with no roles to set
- A shared till: add a colleague, switch, and lock with a PIN
- Tabs with a card held, tips and automatic gratuity, company accounts, and age checks before a drink is rung
- Card readers paired from your payment provider, plus receipt and kitchen printers
- Cash drawers opened with a float, X and Z reports per currency, and one Day Close
- Cash sales with no signal, sent once on reconnect
- Runs on the phones, tablets and computers you already have, with nothing to install
Forms
- The intake form: event date, guest count, service style, venue, budget range and dietary requirements, asked once and written to the lead
- Pages that route a wedding and a corporate lunch to their own questions
- The venue address with suggestions as it is typed
- A tasting booked from the form, with Bookings
- On your website, as a QR code at a wedding show, or sent by email
- Every response in one inbox, with a spam check
- A post-event survey with a rating and a Net Promoter score
Equipo
- A Hub for each event and each kitchen, where the team talks the job through
- Threaded replies, mentions and pinned messages
- The event order, the floor plan and the photos filed in the event's Hub
- A task, a booking or a purchase order made from a message
- Voice messages written out, and walkie-talkie on event day
- Calls and video from the conversation
- A message written with no signal waits and sends once
Depot
- Every file in one place: event photos, menus, contracts, floor plans and certificates of insurance
- A Hub with Folders for each event
- Search inside menus and PDFs, and find a photo by what it shows
- Every version of a contract or a menu kept and compared side by side
- A gallery shared with the client by a link with an expiry and a password
- A guest in a picture is not shared publicly without their signed release
- Every signed contract filed as a Contract
- A vendor's certificate or a receipt scanned to PDF from a phone
Reputation
- The review request sent at delivery, while the client is still delighted
- Reviews from Google, Facebook, Yelp and Tripadvisor in one inbox, next to the event and the venue they came from
- A reply drafted in the review's own language for you to edit, with a deadline and approval for a team member's reply
- Private feedback offered first, with the public link still shown
- A QR table card at the buffet asking for a review
- A review about the food or service raises a finding in Assure
- Themes and sentiment over time
- Your Google Business Profile hours, photos and details kept right
- A review wall and widget for your website, and a review made into a post
Campaigns
- The holiday-party email goes to the accounts that ran one last year, not to a list
- The anniversary of every event reached before the client starts looking again
- Email, text and WhatsApp campaigns, with consent per channel
- The email builder, with copy drafted in your brand voice
- Sent at each person's best hour, with a weekly cap and quiet hours
- A/B tests with the winner sent to everyone else
- Payments made after a click credited to the campaign, per currency
- Announcements to your clients on their link
Segments
- A corporate account quiet for ninety days is a list
- So is the wedding client whose first anniversary is next month, and the venue that has referred four events
- Past clients by what they booked, at what value and at what time of year
- Repeat, new and at-risk clients, and birthdays this month, built in
- Clients within a distance of your kitchen
- Lists of companies that reach the people at each company
- Two lists compared, a list split for a test, and any list exported
Impreta
- Photographs and menus from a delivered event published with the client's permission
- Instagram, Facebook, TikTok, Pinterest and Google Business Profile, each with its own caption
- Reels, carousels and Stories, plus alt text on every photo
- A post started from a review, an event or a promotion
- The calendar, the queue and the Instagram grid planned before it goes live
- The couple or the venue approves a post by a link before it goes out
- A links page for your bio
- Best times to post, followers and engagement
University
- Training for servers, captains, bartenders and drivers: video, document and quiz lessons
- Learning paths for new event staff, assigned to a group with a due day
- The training requirements your food safety standards name, and who has met each one
- Recertification assigned before a certificate lapses
- Certificates in your business's name, checked by their code
- Courses downloaded to a phone and taken with no signal
Every Format
One platform for every catering operator
The format changes. The login does not.
Drop-off orders check out from the website with minimums, lead times and delivery cut-offs enforced automatically.
Drop-off and full-service both write into the same kitchen queue, so Thursday's production is one list rather than two.
The cut-off is a rule on the order form rather than a line in an email, so nobody promises a delivery window the kitchen cannot make.
Each menu carries the hours it is served, so the morning coffee order and the lunch platter are ordered from the menus that fit them.
The company account holds the negotiated price list, the payment terms, the billing contact and the delivery addresses, so the fourth person to order gets account pricing without anyone recognizing them.
The weekly board lunch generates each week as a real order with its own prep and delivery. A skipped week changes one order, not the arrangement.
Pricing
No setup cost. Pay when you start using.
Team size across your organization
Established Multi-Event Caterer
Your Foundation
Included With Your Plans
Your Core app shows everything your Commerce and Ops plans turn on. Core-Only Pricing sells it on its own, for a business that prefers not to pay a percentage.
PurchasingCalisto Inventory
Supplier price lists, purchase orders, and reserved stock
Catering packagesCalisto Dine
Per head, per platter, per hour, per bar
Recipes & prep listsCalisto Dine
Recipes to the gram, costed live, and the prep list
Event calendarCalisto Bookings
Date holds that expire, capacity measured in kitchen hours
Client recordsCalisto Registry
Planners, assistants, and payers on one event
Business setupCalisto Purview
Legal identity, tax, currency, and delivery zones
StandardsCalisto Blueprint
Service standards enforced across every event and venue
Core + Commerce
The contract that becomes a kitchen plan instead of a folder
Priced per plan
With Commerce, get:
Event calendar Calisto BookingsDate holds that expire, capacity measured in kitchen hours
- A tentative hold carries an expiry and releases itself
- Capacity is measured in kitchen hours, not bookings
- Blackout dates, holiday surcharges, and lead times apply per day
- Tastings and site visits sit on the same calendar as the events
Inquiry pipeline Calisto DealsInquiry, qualified, proposal, won with minimums enforced
- Inquiry, qualified, proposal, won on one Kanban pipeline
- Spend minimums, deposit rules, and lead times enforced at intake
- A committed date reads as committed at the moment of inquiry
- Dead leads carry a reason, so the loss pattern is visible
Deposits & payments Calisto PaymentsDeposit, progress payment, and balance on the signed schedule
- Deposit, progress payment, and balance on the signed schedule
- Guaranteed against actual against on-site additions, reconciled
- House accounts with negotiated pricing and net terms
PulseDynamic pricing: nights, tickets and time slots priced by demand, inside the floor and ceiling you set.
SyncConnect your sales channels: listings, rates and availability, delivery menus and the orders they send, with every connection watched and every failure fixed, from your desk or your phone.
StationBuild workspaces for your team, and run the printers, card readers and cash drawers they use.
Open to every account, charged as you use them:
Start here. Businesses like yours grow into Contracts, Purchasing, Catering packages.
ProposalsPer-head tiers, add-ons, and live catalog prices
- Packages price per head: standard buffet, plated, premium station
- Add-ons attach as catalog items, not typed numbers
- Eighteen vegan covers out of two hundred price as what they are
- Service charge, delivery fee, and tax rules apply per event
- One charge per proposal sent, with its signature included
Contracts Calisto SignOne document, one signature, one version
- One document, one signature, one version, hash-chained
- Deposit amount, guarantee deadline, cancellation schedule carried in it
- A change order is a price, a signature, and a new function sheet
- Charged per envelope, so a draft nobody has sent costs nothing
Plus everything included above
Recommended
Core + Commerce + Ops
Headcount to grams to the purchase order
Priced per plan
With Ops, get:
Kitchen handoff (function sheet) Calisto OrderflowSigned contract generates the function sheet and prep list
- The signed contract generates the function sheet and a fulfillment order
- Ingredients pre-reserve against the event
- Production schedules backwards from service time
- Version 4 is on the pass, not version 2
Delivery & load-out Calisto DispatchLoad list, delivery windows, and the return leg
- The load list generates from the function sheet, not from memory
- Vehicles dispatch against load, travel, arrival, and breakdown times
- The return leg is a checklist with a damage record
Event P&L Calisto LedgerFood, labor, and rental cost against revenue collected
- Food, labor, and rental cost sit beside revenue collected
- A wedding that lost money is a fact within a day
- On-site bar and add-on revenue attribute to the event, not a till
Food safety Calisto AssureCold chain logs, permits, COIs, and allergen handoffsOps subscription only
- Dietary requirements travel as structured data across four handoffs
- They appear on function sheet, prep list, tray label, and captain's run sheet
- Cold chain, cooking, holding, and transport logs capture on schedule
- Permits, liquor licenses, and COIs carry expiry dates per venue
Event staffing Calisto WorkforceCaptains, servers, bartenders, and drivers by service ratio
- The team sizes from guaranteed headcount and service style
- Plated, buffet, passed canapes, and cash bar are four ratios
- Alcohol, food handler, and driver certifications gate the roster
- Hours, travel, overtime, and the late breakdown attribute to the event
AutomationsReminders for deposits, guarantees, and balance dates
- Deposit, final count, and balance reminders send on the contract dates
- A signed contract chains function sheet, prep list, stock reserve, and roster
- Seventeen native connectors, no middleware to maintain
Production dashboard Calisto TodayThe week's commitments against the kitchen making themIncluded with any Ops app
- The week's commitments against the kitchen that has to make them
- The Saturday nobody flagged shows up before Thursday
- A report directory, a team scorecard, and a notice queue
SignalKnow the moment a device goes down, a reading leaves its band or a tracker leaves its zone, and act on it from your phone.
DeskThe service desk: tickets before the deadline runs out, with the customer’s booking, order and payment beside each one, plus Calisto Threads for your team’s conversations and Calisto Dial for its calls.
AccessLock and unlock every door, check visitors in with a scan, issue keys and passes, and run the roll call in an evacuation, from your phone or your desk.
UniversityTrain your people: build courses, assign them with a due date, see who is behind and who is certified, and take your own training on your phone.
WiFiGive guests WiFi through your own sign-in page, see who connects and who comes back, and know the moment an access point goes down, from your phone or your desk.
VelocityDecide on work and spend before it posts: sign off hours and expenses, review what gets billed, set rates, invoice from time, and see budgets and capacity.
Plus everything in Core + Commerce
Start Now
No contracts, no trials. Use the apps and pay when you’re ready.
