Indian wedding catering is one of the highest revenue and highest stress F&B segments. ~135 muhurat days per year concentrate ₹4-5 lakh crore of national wedding spending, with 35-40% going to food. A 1,000 guest wedding can generate ₹8-15L of catering revenue. The operational difference between profit and loss is calendar discipline; here it is.
The wedding season calendar
| Window | Months | % of annual weddings | Notes |
|---|---|---|---|
| Winter peak | Nov Feb | 50-60% | Cool weather; tent + outdoor functions; supply prices peak |
| Summer | Apr Jun | 20-25% | Banquet halls dominate; AC mandatory; mango/seasonal fruit |
| Spring shoulder | Feb Mar | 8-10% | Holi week paused |
| Monsoon light | Aug Sep | 5-8% | Some auspicious dates; banquet preferred |
| Chaturmas | Jul Oct (lunar) | 0-3% | Few muhurats; downtime for refurbishment |
Wedding catering P&L economics
Per plate pricing 2026 (India average; metros 10-25% higher):
| Tier | Items | Plate cost | Per plate price | Food cost % |
|---|---|---|---|---|
| Basic veg | 15 items + 2 sweets | ₹130-180 | ₹450-650 | 25-32% |
| Standard mixed | 20-22 items + 3 sweets + live counters | ₹220-300 | ₹650-950 | 28-35% |
| Premium | 26-30 items + 4-5 sweets + 2-3 live counters + welcome drinks | ₹380-520 | ₹950-1,500 | 32-38% |
| Fine dine wedding | Plated multi course + bar service | ₹650-1,400 | ₹1,500-3,500 | 38-45% |
Ops calendar: T 90 to T+7
T 90 to T 60 days: booking + planning
- Site visit + tasting; finalise menu + headcount + pricing in writing
- Collect 25-35% advance; non refundable in writing
- Lock equipment hire (live counters, chafing dishes, plates, glassware, linen)
- Confirm bench strength staff for the date; senior chef, sous, 8-15 line cooks, 20-40 servers
- Identify backup venue for monsoon risk outdoor weddings
T 30 to T 15 days: supply
- Pre contract paneer, ghee, basmati, premium mutton/chicken at fixed prices
- Confirm fresh produce vendor (vegetables ordered T 3, herbs T 1)
- Lock alcohol supply if bar service included; verify state licence routes
- Pre pay vendor advances 30-50%
T 7 days: final confirmation
- Confirm final headcount with the family; lock at headcount + 10% buffer
- Lock final menu (some items vary by community / dietary requests)
- Send shopping list to commissary
- Brief team; 1 hour run through of the timeline
T 1: prep day
- Prep base gravies, marinades, batters, garnishes
- Cut + portion vegetables, paneer, fruits
- Pre cook items that hold well: dal, biryani base, kheer, sweets
- Equipment + cutlery + linen audit at venue
- Final brief with client family on flow
Wedding day (T)
- Setup 4-5 hours before guest arrival; live counters fired up 30 min before service
- Service captain stays on the family side; flying float of 2-3 stewards troubleshoots
- Track item depletion every 30 minutes; cook batches just in time
- Service end + cleanup + breakdown; typically T+4 to T+6 hours
T+1 to T+7: settle
- Collect final payment within 7 days; invoice immediately
- Salary + tips to event staff within 48 hours
- Audit cost vs estimate; food cost variance > 4% = investigate
- Send thank you + Google review request to client family
Risk + buffer guidance
| Risk | Mitigation |
|---|---|
| Guest over arrival (5-15%) | Always cook for headcount + 10%; have 2-3 backup SKUs frozen |
| Ingredient spike (Nov Dec) | Pre contract supply 60+ days ahead |
| Staff sickness peak | 15% bench contract staff during peak season |
| Monsoon rain on outdoor venue | Backup venue clause in contract; pre paid |
| Late payment by client family | 30% non refundable advance; balance T+0 not T+30 |