Catering services in Delhi for 150 people can vary dramatically based on numerous factors, making it impossible to provide a single, fixed cost. The total expense is determined primarily by the cost per person (or “per plate”), which is highly dependent on your location, menu choices, and the level of service you require.

Based on general catering industry ranges and market data (particularly from the Delhi NCR region, where specific per-plate costs are frequently advertised), here is a breakdown of what you can expect the total cost to be, using various per-person price points:

Key Factors That Drive Buffet Costs
To get a precise quote, you must specify the details of your event, as these factors significantly influence the final per-person cost:

1. Menu and Cuisine
Vegetarian vs. Non-Vegetarian: Non-vegetarian dishes, especially those with high-cost meats like seafood or certain cuts of mutton, will increase the per-person price. A purely vegetarian menu is generally the most cost-effective.

Cuisine Type: Exotic or specialized cuisines (e.g., specific Asian, high-end Continental) tend to cost more than standard Indian or basic multi-cuisine buffets.

Menu Depth: More items on the menu (more appetizers, main courses, and desserts) directly increase the cost.

Live Counters: Adding interactive stations like a chaat counter, live pasta, or specialty grills will add a surcharge, often ranging from ₹50 to ₹200 per person on top of the base buffet price.

2. Service and Inclusions
Service Style: A standard, self-serve buffet is typically the most economical. A formal plated meal (served at tables) is significantly more expensive (sometimes double the cost) due to the higher staff requirement.

Staffing: The inclusion of servers, bartenders, and supervisors in the per-plate price, as well as the staff-to-guest ratio, will impact the price.

Inclusions: Many catering packages include linens, crockery, cutlery, and water service. If these are not included, they become separate rental costs.

Beverages: Alcoholic and premium non-alcoholic drinks (specialty mocktails, fresh juices) are almost always an add-on, which can substantially increase the final bill.

3. Location and Event Type
Geographical Location: Catering costs are highly region-dependent. Buffets in a major metropolitan city center or a high-end venue will be significantly more expensive than those in smaller towns or suburban areas.

Venue Type: Catering provided by a five-star hotel or a premium banquet hall will have a higher per-plate cost than an independent, off-site caterer.

Event Occasion: A wedding buffet often has a premium price compared to a corporate luncheon or a simple birthday party, as the quality, presentation, and service expectations are higher.

To get the most accurate answer for your specific needs, it is best to request custom quotes from caterers in your location and clearly define your budget per person.

Would you like me to search for the price ranges for catering in a specific city, or look up average costs for a particular type of cuisine?

How many waiters for 100 guests?

The short answer: For a standard plated sit-down dinner with good but not Luxury catering services in Delhi, plan on 1 waiter per 15–20 guests. That means 5–7 waiters for 100 guests is typical in most restaurants and catered events.

But the real number depends on several factors. Here’s a clear breakdown professional event planners and caterers actually use:

General Guidelines for Service Types
Here is a breakdown of the standard staff-to-guest ratios for different service styles:

1. Plated (Sit-Down) Service
This is the most labor-intensive style, where food is brought directly to the seated guests.

Standard Ratio: 1 waiter for every 10-12 guests.

For 100 Guests: You would need approximately 8 to 10 waiters.

Note: If you are doing a very high-end or formal event (e.g., a multi-course meal requiring precise timing and synchronized service), you might increase the ratio to 1:8, requiring 12 to 13 waiters.

2. Buffet Service
In this style, guests serve themselves from a central area. Waiters are primarily responsible for clearing plates, refilling drinks, and pre-bussing.

Standard Ratio: 1 waiter for every 20-30 guests.

For 100 Guests: You would need approximately 3 to 5 waiters.

Note: You would also need attendants to manage the food lines, replenish chafing dishes, and keep the area tidy, typically 1 attendant per 50 guests.

3. Cocktail Reception (Passed Hors D’oeuvres)
For events focused on drinks and small, passed appetizers. Waiters circulate, offering food and sometimes drinks.

Standard Ratio (Food Service): 1 waiter for every 20-25 guests.

For 100 Guests: You would need approximately 4 to 5 servers dedicated to passing food.

Don’t Forget the Support Staff
Keep in mind that the “waiters” are only one part of the total staff. For 100 guests, you will also need to factor in the following essential support roles:

Bartenders: The ratio is typically 1 bartender per 50-75 guests. For 100 guests, plan on 2 bartenders.

Bus Staff/Runners: These individuals assist the waiters with clearing dishes, bringing food from the kitchen, and maintaining tables. Plan for 1 busser for every 2-3 waiters.

Maitre d’/Captain: A dedicated supervisor who coordinates the entire front-of-house service. You need at least 1 Captain for an event of this size.

Key Factors That Increase Staffing Needs
To determine your final number, consider these elements that might require you to hire more staff than the basic ratios suggest:

Complexity of the Menu: Serving multiple courses, wine pairings, or tableside preparations (like carving or flambe) requires more staff.

Venue Layout: If the dining area is spread across multiple rooms or floors, or if the kitchen is far from the dining space, you will need more runners and waiters to cover the distance.

Beverage Service: If you are pouring wine for every course or offering extensive tableside drink service, the waiter count should increase.

Time Constraints: If the client requires the meal to be served and cleared very quickly (e.g., a 4-course meal in one hour), you will need extra hands for rapid service.

Would you like a staffing estimate for a specific type of service, such as a wedding reception or a corporate lunch?