Occasion
Elegant reception dining with plated or buffet service and a full dessert programme.
Reception Catering in Pune from Welcome Caterers costs ₹1,100–₹1,900 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
₹1,100–₹1,900 per plate — wedding reception.
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
Mains
Desserts
Function by function
A reception is a timing problem more than a menu problem: guests arrive across two hours and half of them are stuck in the receiving line. The menu below is built to feed people in that order.
From the first guest, running through the line
Passed only. Guests are queuing to greet the couple and cannot leave the line for a buffet.
Opens once the receiving line thins
Plated where the room is genuinely seated, counters and buffet where it is standing. Vegetarian gets its own counter run rather than a section at the end of the line.
Timed with your photographer, not with the buffet
We handle the cake table, the cut, portioning and service, so the moment is not rushed and the cake actually reaches guests.
Past the buffet close, for the last arrivals
Two counters stay open rather than the whole spread, so late guests get hot food instead of the end of a chafing dish.
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.
The package
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
Live Pasta and Risotto
Penne arrabbiata · Aglio e olio · Alfredo and pink sauce
From ₹500 per plate
Live Tandoor and Kebab
Paneer tikka and malai broccoli · Murgh malai and achari tikka · Seekh kebab
From ₹400 per plate
Dessert
Live jalebi with rabdi · Gulab jamun and moong dal halwa · Tiramisu and cheesecake pots
From ₹250 per plate
Paan and Digestive
Meetha and calcutta paan · Chocolate and dry fruit paan · Fire paan on request
From ₹100 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
Plated reads better in a seated room and controls the pacing, but it needs a steward for every twelve guests and a room that is actually seated. For a standing reception with a receiving line, counters and a buffet keep the room moving.
Passed canapés and a drinks counter start as soon as the first guests arrive, so nobody stands for forty minutes with nothing. The main service opens once the line has thinned, which we agree on the day with your coordinator.
Yes — we handle the cake table, the cut, portioning and service to guests, and we will coordinate with your photographer on the timing so it is not rushed.
The counters that cope with stragglers — a live tandoor or pasta station and the dessert counter — stay open past the buffet close, so the last arrivals get hot food rather than the end of a chafing dish.
It should be. Many of the same guests attend both, and a reception spread that repeats the wedding lunch is the most common complaint we hear about other caterers.
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.