Occasion
Open-ground catering with our own power, cold chain and kitchen infrastructure.
Outdoor Event Catering in Pune from Welcome Caterers costs ₹900–₹1,600 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
₹900–₹1,600 per plate — house party.
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
Counters
Mains
Desserts
Function by function
An open ground gives you space and takes away power, water, drainage and cover. Everything below assumes our own mobile kitchen, cold chain and generator-backed counters.
As guests arrive on the ground
Positioned under cover with airflow at the sides, agreed at the recce rather than improvised on the day.
Through the evening
Charcoal needs open sides and clearance overhead, which is the one thing an open ground makes easy. Veg and non-veg on separate grills with separate tongs.
The main service window
Held in insulated transport from our mobile kitchen with temperature logs through the day. Raw seafood and soft cheese are what we decline on an open ground in summer.
To close
Formats built for the weather — nothing that depends on air conditioning to keep its shape.
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.
Site and logistics
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 Tandoor and Kebab
Paneer tikka and malai broccoli · Murgh malai and achari tikka · Seekh kebab
From ₹400 per plate
Chaat and Street Food
Pani puri with three waters · Sev puri and bhel · Ragda pattice
From ₹300 per plate
Dum Biryani Handi
Hyderabadi chicken dum biryani · Mutton biryani · Subz and paneer biryani
From ₹450 per plate
Coastal Seafood Grill
Rawas and surmai tawa fry · Prawns koliwada · Butter garlic prawns
From ₹700 per plate
Ice Cream, Kulfi and Falooda
Matka kulfi, four flavours · Hand-churned ice cream · Falooda assembled to order
From ₹200 per plate
Dietary
Hyperlocal
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
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FAQs
We plan the load at the recce and arrange a generator sized to the counters and the lighting. Where the venue cannot supply power, the generator is quoted separately from the food.
Refrigerated transport, insulated cold holding on site, temperature logs through the day, and mise en place brought out in batches rather than laid out at the start. Raw seafood and soft cheese are the two things we will decline on an open ground in summer.
Covered counter positions agreed at the recce with airflow at the sides, a covered walkway between the kitchen area and the counters, and a fallback layout under a roof. We would rather plan the wet version than improvise it.
We bring our own potable water for cooking and a washing setup for service equipment. If the ground has neither water nor drainage, tell us at the recce because it changes the plan considerably.
Travel and logistics beyond Pune-Pimpri-Chinchwad or Lonavala are quoted on top of the per-plate rate, and stated on the quote rather than added later.
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.