"Since launching in 2019, me&u has experienced rapid growth; with the company on track to achieve an annualised total transaction value of US $1 billion by year's end. With over 80% market share of Australia's top pub groups, between January and December 2021, me&u generated 985% more revenue than the same period in 2020," said me&u founder Stevan Premutico.

"Katrina brings with her the depth of experience we need to navigate the changing face of the hospitality industry, and firmly establish me&u's role in creating better experiences for customers and venues through tech and innovation. With a successful track record in creating a culture that provides purpose, nurtures development and offers professional fulfillment, Katrina is passionate about combining these with a clear business strategy and a focus on evolution."

Barry's appointment means Premutico will be able to focus on international expansion while she leads operations in Australia and the UK.

She spent the last eight years with The Travel Corporation, most recently as managing director of Trafalgar Tours and Contiki Australasia.

Barry previously held senior roles at BT Financial Group, Virgin Active, and Virgin Money.

Earlier in her career Barry was a McKinsey associate.

She is also chair of Hollard Insurance, and a non-executive director of both PetSure and Floe.

Barry holds bachelor's degrees in law and commerce from the University of Auckland, is a graduate of the AICD company directors course, and has completed the advanced management program at the Wharton School (US).

Barry said: "I am incredibly excited to join such a fast-paced business that is breaking new ground and changing the face of hospitality. I was instantly drawn to what Stevan has built with me&u; a force for good created by hospitality for hospitality. me&u has a clear goal to blend great tech with great customer service in order to build a better future for the sector.

"I'm looking forward to continuing to cement our role as the leader in creating an efficient and frictionless dining experience for both customers and venues alike."