Employer branding · Hospitality and food service
Your client's admin team reads the hiring page before it decides you can staff a site.
Employer branding for a caterer covers two workforces that share nothing: the canteen team who report to one factory gate every morning, and the event staff who serve four hundred people on a Saturday and go home. GullySales writes the page and the posts that keep both filled.
In one paragraph
Employer branding for a caterer covers two workforces that share nothing: the canteen team who report to one factory gate every morning, and the event staff who serve four hundred people on a Saturday and go home. GullySales writes the page and the posts that keep both filled.
For catering companies
Where it usually goes wrong, and what we would do.
“One careers page is trying to describe two completely different jobs”
A cook who wants a fixed canteen shift and a steward who wants Saturday work land on the same paragraph, and neither can tell which one is on offer.
“The client's tender team is reading it too”
When a factory or an IT campus puts its canteen out to tender, somebody looks you up. What they find about how you treat kitchen staff sits right next to your rate card.
“Winning a contract is winning a hiring problem in an unfamiliar town”
A new site in a district you have never worked in needs a full kitchen team in three weeks, and your name means nothing at that bus stand.
“Event staff come back or they do not, and the reason is rarely the rate”
Ask a steward why she did not pick up for your last function and the rate is never the answer. The reception ran past two, there was nothing for the staff to eat, and she waited for an auto at the gate. Half a dozen caterers have her number.
What we do
What we deliver for catering companies.
Every deliverable, what it covers for you, and the result it is there to produce. Nothing here is an extra.
Two hiring routes on one page
Site roles and event roles separated from the first screen, each with its own hours, its own pay arrangement and its own way to apply.
Result: A cook applying for canteen work stops being rung about a wedding.
A site mobilisation hiring pack
Local-language notices, a number the area will actually ring, and a short post for the town you have just won a contract in.
Result: The kitchen is staffed before the contract start date instead of after it.
The page your client's committee will read
How you induct, what training a helper receives, how supervisors are grown and what you commit to on wages and statutory dues, written to be read by a customer as well as a candidate.
Result: Your bid stops resting only on the rate.
Event roster messaging
The message that goes out to your standing list before a function, what it promises about hours, food and payment, and the follow-up afterwards.
Result: The same faces come back through the next wedding season.
Supervisor and chef profiles
Short written profiles of the people who will run a client's kitchen, with their training and the sites they have already run.
Result: A client meets the team before the site visit.
What the kitchen staff actually say
Conversations across your sites about why people stay and what makes them leave mid-contract, gathered without your supervisors in the room.
Result: You stop guessing why one site loses four helpers every summer.
How the result is measured
- Applications received per open role
- Careers page engagement and time on page
- Candidate drop-off during the interview process
- Referral hires as a share of total hires
Recorded as a baseline before work starts, then reported every month against it.
How it works
From your first message to the first monthly report.
No open-ended retainer. Each step has a point in time and something you receive.
01 · Day 1
Free audit call
45 minutes with whoever handles your enquiries: how they arrive, how fast they are answered, where they are lost.
02 · Within a few working days
Written, scored report
Six areas scored, fixes ranked by return and cost. If you want our help, the scope and fee come with it, in writing.
03 · Before work starts
Baseline recorded
Enquiries by source, reply time, conversion and cost per order, written down so every later month has an honest comparison.
04 · Month 1
The first fix goes live
Usually the cheapest one on the report: reply time, a follow-up sequence or the marketing-to-sales handover.
05 · Every month
Report against the baseline
What moved, what did not, and what changes next, in plain words.
06 · Month 3 to 6
Renew on the numbers
The term ends and you decide whether to continue from the results. No twelve-month lock.
How the work runs for catering companies
- 1
Talk to current employees
We interview a cross-section of staff honestly, including some who might raise uncomfortable points.
- 2
Find the genuine reasons to join
We identify what is actually true and attractive about working there, rather than generic claims that could apply anywhere.
- 3
Build the careers content
The careers page, job post templates and employee stories are written from what staff actually said.
- 4
Review the candidate experience
We check what happens between application and offer, since branding cannot fix a process that loses candidates through delay.
- 5
Hand over and refresh periodically
Content is handed over for ongoing use and revisited periodically as the team and roles change.
Why us
Why owners pick GullySales over an agency.
Marketing and sales, as one job
Most agencies stop at the enquiry. We also fix what happens after it: the reply, the follow-up, the quote and the CRM.
The person on the first call does the work
No account managers in between. You are never handed to someone you have not met.
A baseline before anything starts
Your numbers are written down on day one, so every monthly report compares against something honest.
The fee in writing, split three ways
Our time, your media spend and production on separate lines. You always see what goes to us.
No lock-in, no guarantees we cannot keep
Three to six months at a time. We never promise a ranking or a lead count, because nobody controls those.
One office, and we say so
Nagarbhavi, Bengaluru. We work across India by call and WhatsApp and travel when a session needs to be in person.
#257, 3rd floor, Sri Nanjundeshwara Complex, Nagarbhavi 8th Block, Outer Ring Road. How we work.
The offer
Start with a free audit of how you sell.
It is useful on its own, whether or not you hire us.
What you receive
- A 45-minute call with the person who will do the work
- A written, scored report on the six places orders leak, within a few working days
- Every fix ranked by what it returns and what it costs
- The one thing to do first, and why
- An honest line on whether you need outside help at all
- If you do, the scope and the fee in writing
No invoice. No obligation. No sales script.
FAQ
Questions owners ask before they call.
Not here? More answers, or ask on WhatsApp.
Do you find us cooks and helpers?
Can the page say that we pay on time?
Most of our event staff come through a contractor. Does this apply to us?
How much does it cost?
How soon will we see results?
Who will actually do the work?
What do you need from us?
What if we are not happy with the work?
Hospitality and food service
Employer branding for the rest of the hospitality and food service.
Or start from employer branding.