Run your catering kitchen with the precision of a factory
Plan precisely for 50 or 5,000 guests. Generate pick-lists, avoid shortages. Save recipes, log batches, and stay on top of every rupee · without learning new software.
50 mehmaan ho ya 5,000 · har thali ka pakka hisaab.
Cost
₹38
Sells at
₹120
Margin
68%
Live ingredient breakdown
- Paneer (250 g serving)120 g₹18
- Tomato puree & onion paste90 g₹6
- Butter & fresh cream30 g₹7
- Cashew paste15 g₹4
- Spices, kasuri methi, salt—₹2
- Gas, labour, packaging share—₹1
What every caterer fights with
Guest count moves at midnight. Three menus on one day. Two venues, two timings, one kitchen. Swaad turns the chaos of catering into a clean, costed event sheet.
Guest counts swing till the morning of the event
Final RSVPs land at 9pm the night before. Adjust headcount once and every menu's pick-list and per-plate cost recalculate instantly.
Multi-cuisine menus from one kitchen
North Indian thali, Indo-Chinese counter, and a live chaat stall · all from the same prep floor. Track ingredients across every menu in one sheet.
Multiple events on the same day
200 plates to a wedding lawn at 7pm, 80 to a corporate lunch at 1pm. Plan dispatch, prep windows, and packaging without anything slipping.
Leftovers and over-prep eat your margin
Without numbers, you over-prep paneer 'just in case' and discard it. Use past events to right-size every quantity for the next quote.
How Swaad runs with your catering kitchen
Save your wedding and corporate menus once. Enter guest count and venue to get an instant pick-list and per-plate cost. Reconcile after every event to sharpen the next quote.
Save your event menus once
Wedding thali, corporate lunch box, cocktail snacks, sangeet dinner · store every menu with per-plate ingredient ratios.
Enter guest count and venue
Pick a menu, enter '420 guests', choose the venue and dispatch time · get the full pick-list, prep schedule, and per-plate cost instantly.
Reconcile after the event
Log what was actually consumed and what came back. Future quotes get sharper and over-prep drops event after event.
Paneer butter masala, costed per plate
This is exactly what a per-plate dish looks like inside Swaad. Update paneer or cream rate and the per-plate cost · and the margin · recalculate across every event quote you've sent.
Paneer Butter Masala (per plate)
per plateIngredient cost
₹38
Selling price
₹120
Margin
68%
Ingredient breakdown
- Paneer (250 g serving)120 g₹18
- Tomato puree & onion paste90 g₹6
- Butter & fresh cream30 g₹7
- Cashew paste15 g₹4
- Spices, kasuri methi, salt—₹2
- Gas, labour, packaging share—₹1
Why caterers pick Swaad
Four things catering kitchens asked us for · and we built them in.
Per-plate cost across your full menu
Every dish on the wedding thali, cocktail menu, or corporate lunch carries a live per-plate cost as ingredient rates move.
Guest-count-driven pick-lists
Type '420 guests, North Indian thali' and get an exact ingredient list · paneer, atta, dal, rice, oil · with mandi cost totals.
Multi-event dispatch planner
Plan two or three events on the same day with their own venues, timings, and pack lists. Nothing leaves the kitchen unaccounted for.
Post-event reconciliation
Compare planned vs actual consumption after each event. Tighten next month's quotes and stop over-prepping by guesswork.
Built for the way Indian catering kitchens actually work
Questions catering owners ask us
Yes. Adjust the headcount on any event and the pick-list, prep schedule, and per-plate cost recalculate instantly. You can do this five minutes before leaving for the venue.
Ready to know your real per-plate event cost?
Open the demo and walk through a full event day · menu, guest count, pick-list, dispatch, and post-event reconciliation. Free to try in your browser, no credit card.