Table of Contents
Why “Per Plate” Price Matters
What Affects Catering Costs in Hebbal
Typical Price Ranges (Veg / Non-Veg / Live Counters)
Sample Menus by Budget Tier
Per-Plate Budget Calculator — Estimate Your Cost
Tips to Control Your Catering Budget
FAQs
Final Thoughts
- Transparent comparison across caterers
- Captures what guests care about: food quantity, variety, presentation, and experience
- Lets you decide between “budget / standard / premium” service tiers
| Factor | Influence on Cost |
- Guest count : Larger numbers reduce per-plate cost because of economies of scale.
- Cuisine type : North Indian, live counters, international or fusion menus cost more.
- Service style : Buffet vs plated vs live counters (live counters = more manpower, setup)
- Venue logistics : Travel time, access, kitchen availability, power, water, staff lodging.
- Dietary / special requirements : Jain, vegan, gluten-free, separate utensils, special ingredients ↑ cost.
- Presentation & extras : Decoration, crockery, server uniforms, dessert displays, mocktails etc.
Budget Catering (30–150 guests)
Veg menu: ₹200 – ₹350 per plate
Non-veg menu: ₹250 – ₹450 per plate
With simple live counter: ₹450 – ₹650 per plate
Standard / Mid-Range Catering
Veg menu: ₹350 – ₹600 per plate
Non-veg menu: ₹500 – ₹800 per plate
With live counters + premium desserts: ₹800 – ₹1,100 per plate
Premium / Weddings & Large Events
Veg menu: ₹650 – ₹1,200+ per plate
Non-veg menu: ₹800 – ₹1,500+ per plate
With full live stations + décor: ₹1,200 – ₹2,000+ per plate
Budget Tier (Simple Buffet)
Veg: Mixed veg curry, dal tadka, jeera rice, roti, salad, one dessert.
Non-veg: All of the above + chicken curry or butter chicken + one non-veg starter.
Standard Tier (Most Popular Choice)
Veg: Two starters (paneer tikka / veg kebabs), two mains, rice or biryani, assorted breads, salad bar, two desserts.
Non-veg: Includes chicken or mutton main dish, non-veg starter, one live counter (kebab/dosa), dessert display.
Premium Tier (For Grand Events)
Veg: Multiple starters, paneer specialties, exotic or international side dishes, dessert studio, mocktails.
Non-veg: Premium seafood or meats, multiple non-veg starters, full live counters (chaat/dosa/pasta), signature desserts and drinks.
Formula: Estimated Cost = (Per-Plate Price × Number of Guests) + Extras
Example:
Guests: 200
Standard tier, 50% veg @ ₹500 and 50% non-veg @ ₹700
Average per plate = ₹600
Total = 200 × 600 = ₹1,20,000
Add extras (e.g. ₹5,000 for décor or drinks) → ₹1,25,000 approx
Confirm guest count early to avoid waste.
Choose seasonal vegetables and local ingredients to reduce costs.
Limit premium add-ons like imported desserts or mocktails.
Opt for self-serve buffet instead of plated service.
Book weekday or off-season events for better rates.
Combine catering + décor + staff under one vendor for discounts.
FAQs
Q: Can I get non-veg catering for ₹200 per plate in Hebbal?
A: Very unlikely. Non-veg dishes require higher raw costs and hygiene standards. ₹250+ is realistic.
Q: Do live counters increase cost a lot?
A: Yes. They usually add ₹150–₹400 per plate depending on the type (kebabs, dosa, pasta, etc.).
Q: What’s the minimum guest count for better rates?
A: Most caterers give competitive rates once you cross 100–150 guests.
Q: Is staff and cutlery included in the per-plate rate?
A: Not always. Always confirm if service, crockery, and cleanup are included.
Q: How early should I book catering in Hebbal?
A: 3–4 weeks for small events, 1–2 months for weddings or large corporate gatherings.
Final Thoughts
Catering per-plate prices in Hebbal vary by menu, guest count, and extras — but with this guide and quick calculator, you can plan smarter.
👉 If you want value without compromise, go for Standard Tier menus. They balance affordability and variety while still impressing guests.
When requesting quotes, ask for detailed break-downs (food, service, staff, cutlery, décor) so there are no surprises. A well-chosen caterer will not only serve good food but also help make your event stress-free and memorable.
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