Partner de Tecnología para la Industria de la Hospitality. Ofrecemos la gestión global de ventas y relación con tus clientes.
Pide tu demo:
https://www.covermanager.com/solicita-demo
Location: Germany, Berlin
Employees: 11-50
Phone: +34 910 05 27 19
Total raised: $18.14M
Founded date: 2018
Funding Rounds 1
| Date | Series | Amount | Investors |
| 13.12.2022 | - | $18.14M | GP Bullhou... |
Mentions in press and media 6
| Date | Title | Description |
| 15.12.2022 | The week in agrifoodtech: NotCo scores $70m, HealthKart’s mega-round, new funding for Winter Farm | Another week, another funding round for Chilean foodtech startup NotCo. But it wasn’t the only company to land funding during this downturn. Nutrition platform HealthKart secured a mega-round, while indoor farming and restaurant tech both s... |
| 13.12.2022 | GP Bullhound backs restaurant management portal CoverManager's €52 million raise | CoverManager, a hospitality bookings management platform based in Seville, has announced a second close for its latest funding round, bringing its total to €52 million with the help of London-based tech consultancy and investor GP Bullhound... |
| 13.12.2022 | Spanish startup CoverManager lands a fresh €17 million cash boost to expand its restaurant tech solution | - |
| 26.05.2022 | Digitising reservation at restaurants, CoverManager devours €35 million | Waiting in queue for a table at the most talked-about Michelin restaurant isn’t exactly how you would want to spend an evening. That’s set to change now. The world of gastronomy is becoming a tad more accessible. On the menu is Sevilla-base... |
| - | CoverManager | “Software for global sales management with your customers. Manage your bookings and orders in your direct channels: web, phone, Facebook Google and Instagram.” |
| - | Digitising reservation at restaurants, CoverManager devours €35 million | Waiting in queue for a table at the most talked-about Michelin restaurant isn’t exactly how you would want to spend an evening. That’s set to change now. The world of gastronomy is becoming a tad more accessible. On the menu is Sevilla-base... |