Use Cases
Every venue is different.
Calso adapts to yours.
Whether you run a cafe, a restaurant, or a bakery. Calso learns your specific operations and handles them like an employee who's been with you for years.
Cafes & Coffee Shops
From bean orders to brunch specials
Sarah runs The Corner Cafe in Fitzroy, specialty coffee and brunch, 8 staff, open 7 days.
Before Calso
Spends 2 hours every Monday doing supplier orders across 5 different suppliers
Misses customer calls during the morning rush, lost bookings every week
Marketing emails get pushed to "when I have time" and never happen
Invoice reconciliation piles up at month-end, takes a full day
A day with Calso
Calso places the weekly dairy, bread, and produce orders, quantities adjusted for the long weekend
Three customer calls answered during rush. Two brunch bookings confirmed, one large group for Saturday
"Weekend Brunch Special" email sent to 847 subscribers with the new seasonal menu
Low stock alert: oat milk at 15%. Auto-reorder placed with Alternative Dairy Co., delivery tomorrow
Two Google reviews responded to: one 5-star thank you, one 3-star with a genuine follow-up
Daily summary: $3,420 revenue, $127 saved on supplier negotiation, 4 new bookings for the weekend
Restaurants & Bars
From reservations to supplier runs
Marco owns Osteria, a 60-seat Italian restaurant, 12 staff, fully booked weekends, fine dining.
Before Calso
Phone rings constantly and staff get pulled from service to handle bookings
Fresh produce ordering is daily and time-critical. Wrong quantities mean waste or shortages
Staff rostering changes weekly and communication is chaotic
Supplier invoices don't match delivery notes and discrepancies get caught too late
A day with Calso
Fresh produce order confirmed with 3 suppliers based on tonight's bookings and tomorrow's prep list
Staff notified of tonight's roster change, Maria covering for James, confirmation received from both
6 dinner reservations taken by phone. Special requests noted: one dairy-free, one birthday celebration (candle + dessert)
Supplier invoice from Fresh Produce Co. flagged: $18 discrepancy on yesterday's delivery. Auto-queried with supplier
Confirmation SMS sent to all 14 tables tonight, with 2-hour reminder and parking info
End-of-day: 58 covers, $8,900 revenue, 2 new regulars added to CRM, food cost at 28%
Bakeries & Patisseries
From flour orders to morning queues
Lisa owns Golden Crust Bakery, artisan breads and pastries, 6 staff, open from 5am six days a week.
Before Calso
Ingredient ordering is reactive and she runs out of specialty flour or butter mid-week
Wholesale and catering enquiries get lost in voicemails during the morning rush
No time for marketing, so seasonal specials don't get promoted until it's too late
Waste tracking is guesswork, with overproduction on slow days and shortages on busy ones
A day with Calso
Production schedule confirmed based on today's pre-orders, catering jobs, and typical Tuesday walk-in volume
Two wholesale enquiries answered: one from a new cafe wanting sourdough supply, quote sent with pricing and delivery options
Ingredient reorder placed: bread flour at 20%, Belgian chocolate running low. Bulk pricing secured with supplier
"Weekend Pre-Order" email sent to 530 customers, featuring the new croissant flavours and Easter hot cross buns
Instagram post scheduled: timelapse of this morning's sourdough shaping with caption written in Lisa's voice
Day summary: $2,800 revenue, 14 pre-orders for Saturday, waste down 18% vs last week, 2 new wholesale leads
Brunch & Breakfast Spots
From morning prep to sold-out weekends
Dave runs Mornings, a popular brunch cafe with 10 staff, 45 seats, and a 2-hour wait most Saturdays.
Before Calso
Weekend walk-in queues are chaotic with no waitlist system. Customers leave frustrated
Produce ordering is daily and margins are tight. Waste from over-ordering adds up
Staff rostering changes weekly and communication is last-minute texts
Google and Yelp reviews pile up unanswered for weeks
A day with Calso
Today's prep list generated based on bookings, day of week trends, and weather forecast, with 20% more eggs for sunny Saturday
Fresh produce delivery confirmed with 2 suppliers. Avocado order adjusted down because surplus from yesterday was flagged
Waitlist managed automatically, with 6 parties notified by SMS as tables freed up and estimated wait times updated live
Staff notified of shift extension because brunch rush is running 45 min longer than usual. Two staff confirmed for extra hour
4 Google reviews responded to: two 5-star thank-yous, one constructive reply to a wait-time complaint
Day summary: 142 covers, $6,200 revenue, food waste down 22%, 8 new 5-star reviews this week
Catering & Event Kitchens
From event quotes to delivery logistics
Jess runs a catering company, corporate lunches, weddings, and private events, 8 kitchen staff plus 4 casual servers.
Before Calso
Event enquiries come in by phone, email, and Instagram DMs and half get lost or delayed
Quoting takes hours: custom menus, dietary requirements, staffing calculations
Ingredient ordering for multiple events is complex and error-prone
Post-event follow-ups and review requests never happen consistently
A day with Calso
Today's prep schedule sent to kitchen team: 80-person corporate lunch at noon, 40-person birthday dinner tonight
New wedding enquiry answered, with menu options sent with pricing for 120 guests, dietary form included, tasting booked for next week
Bulk ingredient order placed across 3 suppliers for this week's 5 events, consolidated to save on delivery fees
Post-event feedback request sent to yesterday's corporate client, with a personalised thank you and a rebooking incentive
Casual staff confirmed for Saturday wedding. 4 servers notified with start time, dress code, and venue address
Day summary: 2 events delivered, $9,200 billed, 1 new wedding booked, ingredient costs at 26% of revenue
Bars & Wine Bars
From stock pours to packed Friday nights
Amy owns The Parlour, a craft cocktail and wine bar, 6 bartenders, open Wednesday to Sunday evenings.
Before Calso
Liquor and wine inventory is tracked on spreadsheets and the variance between poured and sold is a mystery
Weekend reservations are managed across phone, Instagram DMs, and walk-ins. It's chaos
Supplier invoices pile up and payment terms are inconsistent
Event promotion (trivia nights, tastings, live music) is last-minute and low-reach
A day with Calso
Stock check: 4 bottles of Aperol below par, house red at 6 bottles. Reorder placed with two distributors for Thursday delivery
Friday night reservations managed, with 8 bookings confirmed via SMS and 2 large groups given deposit reminders
"Wine Tasting Saturday" event email sent to 740 subscribers with RSVP link and featured winemaker details
Supplier invoice from Premium Spirits flagged: $42 overcharge on last delivery. Query sent automatically
Instagram story posted: tonight's cocktail special with description written in Amy's voice
Night summary: $5,600 revenue, 89 covers, pour cost at 21%, 3 new event RSVPs for Saturday tasting
The difference
Before and after.
See it work for your venue.
Every venue is unique. Request early access and we'll show you exactly what Calso would handle for yours.
Limited spots · We set up your AI personally