Talks module
Every catering call becomes a quote.
By the numbers
Catering calls are worth the most — and wait the longest
$416
average catering order value in 2025.
Source: Monkey, State of Catering (100+ brands, $1B+ sales), 2026
What changes with Gumbeaux
Date, headcount, menu, budget and delivery or pickup are taken on the call, so nothing has to be asked twice.
7×
more likely to qualify a lead when you reply within an hour — and 60× more than after waiting a day.
Source: Harvard Business Review, 1.25M leads, 2011
What changes with Gumbeaux
The brief becomes a priced draft quote for your team — reply the same day.
33%
of calls to restaurants go unanswered during peak hours.
Source: Maple, 1M+ restaurant calls, 2025
What changes with Gumbeaux
Catering calls are answered even in the rush, and the request is saved as the call goes.
Industry research about restaurants in general, shown with its source — not results from Gumbeaux Soft customers.
Time back
A catering call, two ways
The call comes in at 6:30 pm
Nobody can talk; “Can I call you back?”
The full brief is taken right then.
The details
Scribbled on a ticket.
Saved as the call goes — even if it drops.
From the main line
Start over with the catering person.
A warm handoff without starting over.
The quote
Built from scratch tomorrow.
A priced draft waiting for review.
How it works
How it works
The call is answered
From the main line or the catering line.The whole brief
Date, headcount, menu, budget, delivery or pickup.Saved as it goes
A dropped call still leaves a lead.A draft quote for your team
Priced from your recipes, ready to review and send.
Catering call · 6:47 pm
Brief saved
I need food for a company picnic, about 60 people.
Happy to help. What date, and is it pickup or should we bring it out?
The 14th. Delivered, around noon.
Got it — the 14th, delivered at noon for 60. Let’s pick the meats and sides.
Features
What it does
The whole brief
Saved as it goes
Warm handoff
Straight to a draft quote
Same pipeline as the web
Your numbers
What unanswered catering calls may cost you
Catering at risk each month
Over a year
Not every call becomes an order — this is what’s on the line.
No silos
What it connects to
Questions