Birthdays, family gatherings, engagement parties, office events — a smaller guest count still deserves a proper budget, not a guess.
That's the starting formula — but menu, cuisine, service style and add-ons all move the final figure. Rather than going by a generic average, the Event Planner works out a real estimate for your event.
Set your menu and service preferences and get a estimate built for your guest count — not a market average.
Specialty ingredients, premium meat, seafood, imported items and specialty desserts add to the cost.
A five-item menu runs differently to a large buffet with 15 or more dishes.
Dosa, chaat, pasta, barbecue and similar counters need extra equipment, ingredients and staff.
Table service generally needs more staff than self-service or buffet catering.
Tables, buffet counters, food warmers, plates, cutlery, glasses and serving equipment.
The distance between the catering kitchen and the venue can affect the final quotation.
Enough variety without an unnecessarily long menu.
With several starters and a full buffet, guests naturally eat less of each individual dish than they would from a limited menu.
Not necessarily — minimum order quantities and fixed setup or staffing costs can make smaller events cost more per person.
A balanced menu with a few starters, several complementary main-course dishes and one or two desserts usually gives enough variety.
Yes — it's particularly well suited to birthdays and family functions, letting guests choose their own dishes and portions.
Yes, though some caterers may apply minimum order or minimum billing amounts.
A reasonable buffer helps avoid shortages — but excessive quantities add waste and unnecessary cost.
Whichever guest count you're planning for, get a real estimate and a menu built around it — not a generic average.
