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Restaurants · CRM

A guest list you own is the only way to fill a Tuesday without paying an app.

A CRM for a restaurant is a record of guests, with names, numbers, visits, occasions and notes, kept somewhere you control and not inside a delivery app. GullySales sets one up that your floor staff can fill in at the bill and your manager can use to invite people back.

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Scope, fee, reporting and term are agreed in writing after we have read your brief and spoken to you.

Realistic editorial illustration of restaurants at work in India

What CRM means

A CRM is the record where every enquiry, call and quote is kept against a customer, replacing separate notebooks, spreadsheets and memory. GullySales sets up or cleans an existing CRM and reports from it by enquiry outcome rather than by activity logged.

Also for restaurants

Sales and marketing for restaurants, the overview.

Last updated 5 Oct 2026. Rules for this trade differ by state and professional body, and they change. We describe restrictions in general terms, so check the current position with your own council or adviser before you publish anything.

For restaurants

Where it usually goes wrong, and what we would do.

  • “The delivery app holds the customer and gives you an order”

    Swiggy and Zomato know who ordered, and you see a first name and an order number. The relationship, and the right to invite that person back, stays with the platform.

  • “Regulars are known to the captain and to nobody else”

    The captain remembers the corner table, the no-onion order and the birthday in March. When that person leaves or changes shift, the knowledge walks out with them.

  • “A billing system captures sales and not people”

    Point-of-sale software records items and totals well. Unless a phone number is asked for at the bill, every visit is an anonymous sale, and no one can be invited back.

  • “A list with no consent is a risk, not an asset”

    Messaging people who never agreed to hear from you brings complaints and blocked numbers. A clear opt-in at the bill, and an easy way out, keeps the list one you can use.

What we do

What we deliver for restaurants.

Every deliverable, what it covers for you, and the result it is there to produce. Nothing here is an extra.

  1. A guest record built to fit how your floor works

    Fields kept short enough to fill in at the counter: name, number, visit date, group size, occasion and a note, in a sheet, your billing software or a CRM tool.

    Result: A new visit is recorded in seconds without slowing the bill.

  2. A consent line at the point of capture

    Wording for the bill, the QR card or the table tent that says what the guest will receive, with a simple way to stop.

    Result: Every number on the list has a recorded yes.

  3. Tags for the guests you want to bring back

    Labels such as regular, party organiser, office group, birthday this month and lapsed, so a list can be pulled in a minute.

    Result: You can find who to invite for a quiet Wednesday.

  4. Handling for delivery customers

    A route for moving a delivery customer to a direct order, using a card in the bag with a WhatsApp number and a reason to use it, with the platform's current rules checked first.

    Result: Repeat delivery buyers have a way to reach you directly.

  5. A short training for captains and cashiers

    A walk-through of what to ask, what to say when a guest declines and how to enter the record, with a sheet to keep at the counter.

    Result: Staff capture guests the same way on every shift.

How the result is measured

  • Enquiries logged in the CRM
  • Data completeness
  • Reports generated from CRM data

Recorded as a baseline before work starts, so every later report has an honest comparison.

Read the full CRM implementation and customisation page

Fields worth keeping

Fields a restaurant keeps for guests, so a Tuesday can be filled.

Mobile number and consent line
Filled by the captain or cashier at the table. It lets the restaurant message a guest and shows who has declined.
Occasion and its date
Filled when the guest mentions a birthday or anniversary. It gives a reason to write before it comes round.
Table type: family, office, couple, party
Filled by the captain. It lets the owner send a party offer to organisers and a lunch note to offices.
Usual order and dietary request
Filled by the captain with the guest's knowledge. It lets staff greet a regular with their dish ready to suggest.
Source: walk-in, Maps, app, referral
Filled at the booking or first visit. It shows which door brings regulars and which brings one-time orders.

Who it is for

This is written for these restaurants.

  • Family restaurants and multi-cuisine dining
  • South Indian vegetarian restaurants and darshinis
  • Biryani, kebab and non-vegetarian specialists
  • Regional cuisine restaurants
  • Casual dining and bar restaurants
  • Quick service restaurants and food courts
  • Cloud kitchens and delivery-only brands
  • Office canteens and food service operators
  • Multi-outlet restaurant groups

Not for

It is not the right fit if.

  • Captains and cashiers will not enter anything during service, so a guest record would stay empty.
  • You have no way to ask for consent at the table, so any list you built would carry numbers you cannot use.

How it works

How the CRM work runs

The work itself, in order. How an engagement starts, from your brief to a written scope, is set out on our method page.

  1. 1

    Map the sales process

    We sit with the people who sell and write down how a deal moves from enquiry to payment, including where it stalls.

  2. 2

    Agree stages, fields and owners

    Each stage gets a name your team already uses and a proof that the deal has left it. We agree which fields are required at which stage, and who may change what.

  3. 3

    Build on a copy

    Pipeline, fields and views are built on a trial copy where the CRM offers one, or in a separate pipeline where the plan allows. Live work stays untouched.

  4. 4

    Connect channels, then switch on automations

    Channels are connected first. Each automation is then switched on separately, so a misfiring rule is easy to find.

  5. 5

    Test with real deals

    The people who will use the CRM run open deals through it. Gaps are fixed before the whole team switches over.

  6. 6

    Switch over and trim

    Once real use shows which fields stay empty and which stages nobody uses, those are cut and the handover record is updated.

Where this fits

Three pieces of sales work, in this order.

This work sits inside sales management. A target, a review routine and someone who owns the number.

  1. Step 1

    Sales audit

    Find where deals are being lost and what to fix first.

    Start here if you cannot say where orders are lost.

  2. Step 2

    Sales process design

    One written way to sell, from first enquiry to repeat order.

    Start here if every salesperson sells differently.

  3. Step 3 · you are here

    Sales management

    A target, a review routine and someone who owns the number.

    Start here if the team has targets and no routine.

Tell us what you need Your brief is read before we call. Scope, fee and term in writing.

FAQ

Questions owners ask before they call.

Not here? More answers, or ask on WhatsApp.

Tell us what you need
Which CRM tool should a restaurant use?
The one your team will fill in. A shared sheet works for a single outlet, and a CRM tool or your billing software's guest module suits a group. We choose by how your floor runs, not by a feature list.
Can we load the delivery app's customer data?
No. Check the platform's current rules, but the aim is to build your own list from guests who agree to be contacted by you, starting at the table and the bill.
How does a CRM help on a slow day?
It lets you invite a named group, such as last month's regulars or families with a birthday coming, with an offer that fits them, instead of posting to everyone and waiting.
Should the CRM store a guest's alcohol preference?
Only if the guest offers it and the licence rules allow you to talk about it. Rules differ by state, so check with your own adviser. Never use it to push drinks, and delete it if the guest asks.
How much does it cost?
There is no price list, because the work differs by business. The fee is scoped after we have read your brief and spoken to you, and put in writing before anything starts, split into our time, your media spend and production.
How long is the contract?
The term is agreed in writing after we have spoken, along with the fee and the reporting. It is never a default twelve months, and renewal is decided on the numbers against the baseline recorded at the start.
How soon will we see results?
It depends on the trade, the channel and what is already in place. After we have read your brief and spoken to you, we say what we would expect to move first and how it will be measured against the baseline. Nothing here is guaranteed.
Who will actually do the work?
The person you speak to before anything starts. We work from one office in Nagarbhavi, Bengaluru, with no account managers in between.
What do you need from us?
Your brief, and a conversation. After that, access to whatever this work touches, such as your website, your accounts or your enquiry record, and time with the people who handle your enquiries.
What if we are not happy with the work?
Tell us and the plan changes. Everything is reported against the baseline, so a number that is not moving is visible to both sides. The term is in your written scope, and the refund and cancellation policy sets out the rest.

From the blog

Further reading for restaurants.

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Everything else we would do for you.

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Or start from the overview: sales and marketing for restaurants.

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