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Quantities, costing, purchasing and payments for Indian caterers, written from what we see in the product. One post a month, no fluff.
A wedding is not one order at one rate. Haldi lunch, sangeet dinner, the wedding dinner and the morning-after breakfast each have their own guest count, menu, cost and rate. Worked through for a 500-guest wedding, with the advance schedule and the clauses that protect the margin.
A quotation that prevents the argument at the end of the function. The sections in order, the terms that matter (guest count cut-off, extra plates, advance, balance, GST) and a plain layout you can copy.
A method, not a generic chart. Per-guest serving → cooked quantity → ingredients from the recipe → purchase list with a buffer, worked for a five-item lunch, with the numbers every caterer should set for their own kitchen.
Material cost from recipes, services, expenses and margin, worked through for a 500-guest veg dinner. The method, a table you can copy, and the three places caterers get it wrong.
