Catering & Event Pricing Calculator

Catering pricing in India: Vegetarian lunch buffet ₹350–600 per plate, Non-veg ₹450–800, Wedding dinner buffet ₹600–1,200, Plated service premium ₹100–200 per plate over buffet, Corporate lunch ₹250–500 per plate. These are customer-facing prices, not costs. Actual food cost should be 35–45% of price.

Full catering cost breakdown: food cost (35–45%), service staff (15–20%), equipment rental (dishes, chafers, linens) 8–12%, transport and setup 5–8%, kitchen overhead 10–15%, and target profit 15–20%. Undercounting staff and equipment are the most common catering pricing mistakes by new caterers.

Net profit target for catering: 15–25% for steady bookings, 25–35% for premium and wedding catering. Below 15% net margin, catering is not worth the operational complexity and risk. Pricing should be reviewed quarterly as food inflation can erode margins rapidly, especially for caterers with long-term contracts at fixed rates.

Service staff ratios: Buffet — 1 server per 25–30 guests, 1 chef per 50 guests. Plated service — 1 server per 8–10 guests, 1 chef per 30 guests. Add 1 captain per 75 guests, 1 bartender per 75 guests for liquor events. Calculate total staff hours including setup and breakdown, and apply overtime premium for events beyond 8 hours.

Required licenses: FSSAI Food Safety Licence (catering is covered under food business registration), GST registration if turnover exceeds ₹20 lakhs, local municipal trade licence, fire NOC for commercial kitchen, and vehicle permits for transport. For serving alcohol at events, you need a temporary bar licence from the excise department for each event.