How caterers charge, and what to check before signing

By the kitchen office, RASA · Published 30 Aug 2026 · Bangalore & Bengaluru

Bangalore caterers charge per plate on a guaranteed count, with GST at 5% on food, staff, crockery upgrades, live-counter setup and venue levies as separate lines; the guaranteed count is usually 80–90% of your expected headcount, an advance holds the date, and the balance is settled after the event on the guarantee plus overage. Before signing, check the eight lines below are written down — and ask who, by name or by role, cooks each cuisine.

The eight lines

Per-plate rate per menu — lunch and reception separately, veg and non-veg separately.
Guaranteed count and the buffer cooked above it.
Overage rate for guests above the guarantee.
GST at 5% on food, as its own line.
Staff: servers, counter chefs, supervisors — how many, at what rate.
Crockery, cutlery, glassware, linen — what is included, what is an upgrade.
Live counters — setup charge and per-head figure for each.
Venue levy and travel — the venue's outside-caterer charge, and transport and crew stay outside Bangalore.

Advance and cancellation

A booking advance holds the date. Cancellation terms should be written as slabs — what is refundable at 60, 30 and 7 days. Guest-count changes are usually accepted up to 48–72 hours before the event, with the guarantee as the floor.

The question nobody asks

Who cooks each cuisine? Not "do you do Chinese" — who cooks it, and what else do they cook that day. If the answer is the same chef for the tandoor, the wok and the pasta, the food will taste as though it was. In this house each cuisine has its own chef, and the menu names the seat.

Questions people ask

What is a minimum guarantee in catering?

The count you pay for regardless of turnout — usually 80–90% of your expected headcount, set with the caterer and written into the contract. Guests above it are billed as overage.

How much advance do caterers take in Bangalore?

A booking advance to hold the date, with the balance after the event on the guaranteed count plus overage. The exact split and the cancellation slabs should be in the contract.

Until when can I change the guest count?

Typically 48–72 hours before the event, with the guaranteed count as the floor.

Get a menu and a per-plate quote, usually the same day

Date, head count, the cuisines you have in mind. Enough for the first reply to carry a menu and a number rather than a brochure.

What happens after you send the ticket

A written reply, usually the same day. A first menu built for your occasion, the per-plate figure it comes to, and the two or three questions we need settled before the number is firm.
A tasting. For weddings and events of size we cook the shortlist for you before you sign. Each cuisine on the menu is cooked by the chef who will cook it on the day.
The plan for the day. Counters, service staff, timings against your muhurtham or your agenda, and the venue's rules on outside catering, checked with the venue by us.