Tips on multi-cuisine menu planning, per-plate budgets, and negotiating the right deal with catering vendors.
Wedding catering is something guests always remember — good or bad. This guide covers, in detail, everything you should consider when planning a menu for 100 guests.
Budget Reality Check
Catering costs in India run ₹600 to ₹2,500 per plate, depending on cuisine, service style, and city. For 100 guests, a realistic budget falls between ₹80,000 and ₹2,50,000. That's just the food cost — setup, staff, and crockery can be extra.
- Budget (₹600-800/plate): Limited menu, buffet style, plastic crockery
- Mid-range (₹800-1400/plate): Multi-cuisine, live counters, steel crockery
- Premium (₹1400-2500/plate): Gourmet menu, silver crockery, elaborate live stations
Menu Planning — Key Considerations
Start by analyzing your guest list — age groups, dietary preferences, regional backgrounds. How many vegetarians are in the family? Any food allergies? What's the ratio of North Indian to South Indian guests? Satisfying everyone is the real challenge.
Pro Tip: Safe rule of thumb: always plan for 20-25% extra food. Guests tend to eat more at weddings, and under-catering is a mistake guests remember.
Ideal Menu Structure (100 Guests)
- Welcome drinks: 2-3 options (nimbu paani, coconut water, mocktail)
- Starters: 4-5 items (2 veg, 2 non-veg, 1 special)
- Main course: 3-4 dals/sabzis, 1 paneer dish, 2 non-veg
- Bread: 2 types (naan, paratha), rice
- Live counter: 1-2 (chaat, pasta, or custom)
- Dessert: 3-4 items + wedding special sweet
- Paan counter: Optional but very popular
Tips for Negotiating with Catering Vendors
- Off-season bookings (June-August) come with a 15-20% discount
- Ask for a "package deal" — catering and decor together is often cheaper
- A tasting session is essential before booking
- Ask for references specifically from similar-sized events
- Have the contract mention a "quantity guarantee"
- Include a clause to confirm the final head count 48 hours in advance
Common Catering Mistakes
- No dedicated staff for live counters — leads to long queues
- Getting dinner timing wrong — hungry guests become cranky guests
- Not planning a separate menu for kids
- Overlooking dietary restrictions (Jain food, no onion-garlic)
- Not serving weather-appropriate food — heavy dishes in summer
"Food at a wedding isn't just food — it's a reflection of your hospitality. A well-fed guest is a happy guest." — Rohan Sharma
Rohan Sharma
Head of Vendor Relations, Wedding On Wheels
Part of the Wedding On Wheels team — on a journey to build India's best wedding platform.
