App8

Enterprise growth starts with operator understanding. We’re pleased to share that Sandra Holland is expanding her role at App8 from Director of Marketing to Director of Enterprise Growth. Sandra’s work has always stayed close to the market - listening to operators, building practical content, and helping foodservice teams navigate ordering workflows, operational pressure, and evolving guest expectations. In this expanded role, she’ll work more directly with enterprise foodservice teams across catering, K-12, and on-site programs as they build more connected and manageable ordering experiences. Congratulations, Sandra. Excited for what’s ahead 🚀

This article highlights an important reality for restaurant operators: Growth is not always a traffic problem. Often, it is a friction problem. In catering, buyers expect clarity and convenience from the start. If they cannot quickly find the menu, understand pricing, or place an order online, many will move on without ever reaching out. That is not just a missed order. It is a missed opportunity to build trust. Digital ordering is no longer separate from hospitality. It is part of the guest experience. The restaurants winning in catering are making it easy for customers to say yes. Clear information, simple ordering, and a smooth path from interest to checkout all matter. This is a strong read for operators thinking about how buyer behaviour is changing and where hidden revenue loss may be happening. https://lnkd.in/euY__ySq What part of the catering journey do you think operators overlook most?

Catch us on the Late Night Restaurant podcast with Jay "Canada's Restaurant Guy" Ashton 🇨🇦🍁

Your catering may be a 10/10. Is your ordering process a 2/10? If a corporate client has to download a PDF, call during office hours, or wait on an email chain just to place an order, that is not just inconvenient. It is lost revenue hiding in plain sight. On April 16, we’re hosting a live session with Jay "Canada's Restaurant Guy" Ashton 🇨🇦🍁 on the quiet issues that cost caterers orders before the kitchen even starts. We’ll cover: • why after-hours buyers matter more than most teams think • the 3-click rule and what it says about your site • where manual intake slows growth If catering is a real part of your business, this session is worth your time. Register here: https://hubs.ly/Q049S6gB0 #restaurantcatering #corporatecatering #foodservice #hospitalitytech

How many future catering orders are sitting in your inbox right now? 🎙️In this episode with The Restaurant Technology Guys, Elias talks about one of the most overlooked parts of catering growth - the follow-up after the event. It is a simple step, but it can make a real difference in turning one order into an ongoing relationship. A great listen for operators who want practical ideas they can act on right away. #catering #foodservice #hospitality #customerrelationships

You’re likely losing 20% of your catering leads before they even see a menu. 💸 Why? Because of the Manual Intake Trap. If your booking process feels like a game of phone tag, your high-value customers are going to find someone easier to work with. Our CEO and co-founder, Elias Hage recently sat down with Jeremy and the The Restaurant Technology Guys podcast to break down exactly how to escape this cycle and reclaim your time. The episode drops this Monday, March 30th. We’ll also be sharing a brand-new resource to help you audit your own intake process. Stay tuned! 🎙️ #Catering #RestaurantTech #Hospitality #Efficiency #RTGPodcast

Catering teams didn’t get into this business to manage inboxes. You hear that line over and over walking the show floor. At the Gordon Food Service food show in Toronto today, operators are talking about getting time back - not adding complexity. That’s the real conversation happening inside the Tech Cafe with Back of House. We’re here from 9AM–4PM. Come say hi if you’re on the floor 👋 When teams have clarity, they move faster. When they move faster, they serve better.

What we’re seeing: catering teams want less friction before the order ever hits the kitchen. Tomorrow, we’ll be at the Gordon Food Service Show in Toronto with Back of House, and Jennifer Wong with Mahima Arora will be in the Gordon Tech Cafe talking Rally Catering with Gordon Food Service - Canada customers. If you’ll be at the show, come find us. We’d love to hear how your team handles inquiries, changes, and order flow today - and where the pressure still shows up. Show hours, location, and registration are all in one place. Read more here: https://hubs.ly/Q047wfZC0 #GordonFoodServiceShow #Catering

POV: the best catering conversations start with the work operators actually deal with every day. This week we’re getting ready for the Gordon Food Service with Back of House where Jennifer Wong and Mahima Arora will be meeting Gordon Food Service - Canada customers in the Gordon Tech Cafe. We’re looking forward to talking about the parts of catering that matter most on the ground - clearer orders, fewer email loops, and giving teams more time for hospitality. If that sounds like your world, the show page has everything you need to plan your visit. Read more here: https://hubs.ly/Q047wdYW0 #GordonFoodServiceShow #Foodservice

Most catering teams are not short on demand. They are losing orders in the gap between inquiry, quote, delivery, and follow-up. We put together The catering inquiries workbook to help operators fix the parts of catering that create the most friction: 1. Respond faster to new inquiries 2. Collect the right details upfront 3. Deliver with less chaos 4.Make repeat ordering easier If catering orders are still coming in through email threads, phone calls, and DMs, this is worth a read. Download the workbook: https://hubs.ly/Q047GPD20 #catering #restauranttechnology #hospitalitytech #digitalordering #restaurantmarketing