Occasion
Daily office lunches, conferences, townhalls, annual days and product launches with invoice-friendly billing.
Corporate Catering in Pune from Welcome Caterers costs ₹550–₹950 per plate as an indicative band, plus GST, with chefs, stewards, equipment and clearance included. We plan for 100 guests up to 1,000+. Send the date, venue and guest count to +91 96731 98867 and you get a written per-plate quote the same day.
At a glance
Indicative figures for planning, not a quote. Send the date, venue and guest count to +91 96731 98867 and you get a written per-plate number the same day.
Indicative per plate
₹550–₹950 per plate — corporate lunch.
Guest range
Planned from 100 guests up to 1,000+.
Live counters
One live counter per 75 guests
Counter throughput
75-100 guests per hour per counter
Service staff
One steward per 25 guests
Plated service
One steward per 12 guests
Setup on site
Four hours on site before service. Six hours for a full wedding spread.
Book by
Six to ten weeks in peak season, two to three weeks otherwise.
Menu
Breakfast
Lunch
Tea Break
Dinner
Function by function
Office catering lives or dies on the service window. Each block below is built to be cleared inside the time your agenda actually allows, with veg, non-veg, Jain, vegan and allergen labelling on every counter.
Before the day starts, cleared before the first meeting
Cooked in our kitchen, finished on induction in the cafeteria. No gas, no open flame, no kitchen needed.
A 45 to 60 minute window, often mid-session
Bento boxes where people eat at their desks or return to sessions; a counter buffet where there is a real break and a dining area.
A 15 to 20 minute break, several stations in parallel
A short break for a large headcount is a counter-count problem, not a speed problem. Stations go outside the hall doors, never one long table inside.
Evening, after the day's sessions
Multi-cuisine counters with a separate served table for leadership or award winners, so the top table is not queuing with everyone else.
Every function above can be made pure vegetarian, Jain, satvik or vegan on its own kitchen line. Dishes are cooked at your venue rather than transported ready-made.
How it runs
The same eight steps every time, so you always know what is owed and by whom. On the day itself the team is on site well before guests are: four hours on site before service, and six hours for a full wedding spread.
1 · Enquiry
Date, venue and guest count. Nothing else is needed to start.
2 · Written quote
A per-plate quote in writing the same day, itemised by function and counter.
3 · Tasting
Arranged for confirmed enquiries. Spice levels and the dish list are locked here.
4 · Booking
An advance holds the date. The menu can still move; the date cannot be double-sold.
5 · Venue recce
Power, gas permissions, lift and load-in access, and the counter layout plan.
6 · Load-in
Four hours on site before service for a buffet, six hours for a full wedding spread.
7 · Service
One steward per 25 guests on a buffet, one steward per 12 guests when plated, with a named supervisor throughout.
8 · Clearance
Full clearance, waste removal and venue handover before the team leaves.
Contract and invoicing
Cost
These are the same bands quoted everywhere else on this site. The number inside a band moves with the menu, the counter count, the service style and the guest count — not with the page you happen to be reading.
| What you are booking | Per plate | Typical of |
|---|---|---|
| Pooja or satyanarayan lunch | ₹450–₹800 | Pure vegetarian or Jain thali service, 100 guests |
| Corporate lunch | ₹550–₹950 | Three counters inside a 60-minute service window, 120 guests |
| House party | ₹900–₹1,600 | Circulating starters, two live counters, 100 guests and above |
| Wedding reception | ₹1,100–₹1,900 | Seven counters including dessert bar and paan, 500 guests |
Bands need client sign-off before launch and exclude GST. Send the date, venue and headcount for a written quote the same day.
Included in the per-plate rate
Quoted separately
Counter-wise
Every counter below can be booked on its own, without a full menu, or combined into the spread above. Each one carries its own price, footprint and power requirement.
Live Dosa and Idli
Plain, masala and mysore dosa · Rava and set dosa · Idli and mini idli sambar
From ₹300 per plate
Live Pasta and Risotto
Penne arrabbiata · Aglio e olio · Alfredo and pink sauce
From ₹500 per plate
Chaat and Street Food
Pani puri with three waters · Sev puri and bhel · Ragda pattice
From ₹300 per plate
Masala Chai and Coffee
Masala chai and adrak chai · South Indian filter coffee · Espresso, cappuccino and latte
From ₹120 per plate
Fresh Juice and Smoothie
Orange, watermelon and pineapple juice · Green detox juice · Banana and berry smoothies
From ₹150 per plate
Dietary
Hyperlocal
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
Read next
FAQs
Yes. Every event is invoiced with our GSTIN on it, and GST is charged over and above the per-plate rate rather than being buried inside it, so what you approve is what you can reconcile.
Yes — we supply PAN, GST registration, FSSAI licence copy, MSME registration, a cancelled cheque and bank details, and we sign standard vendor agreements and NDAs. Send the form and we will return it filled rather than asking you to chase documents.
An advance confirms the date and the balance is invoiced after the event. For recurring office catering we bill monthly against a purchase order on agreed credit terms, which is set up once at onboarding rather than per event.
Either. One-off events are invoiced individually; contract and daily catering are billed against a running PO with a monthly consolidated invoice and a per-day headcount annexure your finance team can check.
Yes. Everything is cooked in our kitchen and held hot in insulated transport, with induction counters set up in the cafeteria or a meeting room. We need a power point and a table run, not a kitchen.
Yes — veg, non-veg, Jain, vegan and major allergens are labelled at every counter, and we can send the ingredient list ahead for staff who need to check it before the day.
Six to ten weeks for October to February weddings and the Diwali corporate season. Outside that, two to three weeks is usually comfortable, and short-notice bookings taken when the kitchen has capacity.
Yes. We arrange a tasting for confirmed enquiries, and the final dish list, spice levels and sweetness are locked after it rather than before. Sharing the date, venue and guest count gets you a written per-plate quote the same day.
Tastings before booking, live counters at your venue, and one supervisor with you all evening.