The per-plate figure is a third of the answer
Per-plate is what everyone asks and what every caterer quotes, and it hides the rest. The full bill for 500 guests is food × guaranteed count, plus GST at 5%, plus staff, plus counters, plus whatever the venue charges the host for an outside kitchen. A clean quote shows each of those as a line. Ours does.
Three worked examples, 500 guests
| Menu | Per plate | Food (500) | + GST 5% | Staff |
|---|---|---|---|---|
| Karnataka leaf lunch, 22 items, two sweets | ₹500 | ₹2,50,000 | ₹2,62,500 | ~40 servers for leaf service (1 per 12 leaves) |
| North Indian buffet, live tandoor, two counters | ₹900 | ₹4,50,000 | ₹4,72,500 | ~18 servers (1 per 28) + counter chefs |
| Multi-counter reception, grill, sushi, galouti, dessert table | ₹1,600 | ₹8,00,000 | ₹8,40,000 | ~20 servers + 6 counter chefs |
These are indicative Bangalore 2026 ranges; the number for your event comes from the menu you build. See the per-plate pricing page for the bands by cuisine and the counter charges.
The guaranteed count
You do not pay for 500 if 430 arrive, unless 500 is the number you guaranteed. The guaranteed count is usually set at 80–90% of your expected headcount, with overage billed per plate. Set it with the caterer, put it in the contract, and ask what buffer they cook above it — a Bangalore reception that runs out at nine is the city's commonest catering complaint, and a buffer is the answer.
Where the money moves
- Non-vegetarian mains add ₹200–₹600 a plate over the vegetarian equivalent.
- Each live counter adds ₹100–₹500 a head plus a setup charge; four counters at a 500-guest reception is ₹1–₹2 lakh on its own.
- Plated service adds 15–20% over a buffet for the same menu, because of staff.
- Venue kitchen levies at some mantapas and hotels run ₹100–₹500 a plate for an outside caterer. Ask the venue before you sign either contract.
- Season: November–February and the April–May muhurtham weeks are the peak; off-season dates are easier to negotiate.