Occasion
Brand-led menus and styled counters for launches, previews and press events.
Product Launch 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
Canapés
Counters
Desserts
Function by function
A press window is short and everything on the table is photographed. The menu is built from formats that hold for two hours without wilting, and the food beats are planned around your run-of-show.
As media and guests badge in
Light and one-handed — most people are carrying a camera, a phone or a press kit.
Through the presentation and demo
Service pauses. Stewards hold position and resume immediately after, so nothing clatters through the keynote.
Once the demo ends and the room opens up
Counters with branded facades, replenished in small batches from cold holding rather than laid out at the start.
To close, while press are doing interviews
The section that gets photographed most. Colour and format cues from your brand deck, not a logo on a cupcake.
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.
Grazing Table and Cheese Board
Imported and Indian cheeses · Cured meats or vegetarian antipasti · Hummus, tzatziki and tapenade
From ₹0 per plate
Sushi and Maki
California and spicy tuna rolls · Salmon and prawn nigiri · Avocado cucumber maki
From ₹750 per plate
Dessert
Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots
From ₹250 per plate
Mocktail
Virgin mojito, four variants · Blue curacao lemonade · Watermelon basil cooler
From ₹180 per plate
Dietary
Hyperlocal
Pune City
Pimpri-Chinchwad
Lonavala to Khandala
Panchgani to Mahabaleshwar
56 neighbourhoods covered across Pune and the ghats.
Read next
Planning Product Launch Catering in Pune
Costs, timings, counter planning and the questions to ask before you book.
Worked sample menus
Real spreads costed end to end, so you can see where a per-plate number comes from.
All 22 counters
Footprint, power, throughput and price for every live counter we run.
FAQs
Yes, and it is worth doing properly — colour, ingredient and format cues built into the canapés and the dessert counter rather than a logo stuck on a cupcake. We work from your brand deck at the tasting.
Counter facades take printed panels and we fit them on the day. You supply print-ready artwork; the printing and fitting are quoted separately from the food.
We choose formats that hold — cured, chilled and baked items rather than anything that wilts or weeps — and we replenish in small batches from cold holding rather than laying the whole table out at the start.
Yes. Stewards hold position during the announcement and demo, then resume. We plan the food beats around your run-of-show, so nothing clatters through the CEO's slide.
Yes. We sign NDAs at booking and brief only the team working the event, which matters when the counter design itself gives away the product.
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.