Corporate Offsite Catering in Aundh

Yes — that is exactly what we cater here. Around ITI Road the venues we work are society clubhouses and banquet halls. Aundh sits inside our Pune City run, alongside Koregaon Park, Kalyani Nagar, Viman Nagar, Camp, Shivajinagar. Every Pune city neighbourhood on this page sits inside the standard service run, so travel and logistics are not quoted on top of the per-plate rate.

A corporate lunch runs ₹550–₹950 per plate — that is the band this menu normally lands in, and it is typical of three counters inside a 60-minute service window, 120 guests. Across everything we cater the outer envelope is ₹450–₹2,200 per plate. The rate already covers chefs and counter cooks for every station, uniformed stewards and an on-site supervisor and venue recce and counter layout plan before the date; gST on the invoice, premium proteins, imported cheese and out-of-season produce and generator or power backup where the venue cannot supply it are quoted separately so nothing arrives as a surprise.

At 500 guests — the size these bookings usually run to — we plan 5-6 live counters and 20-24 service staff, with 18-22 dishes on the menu and 5 hrs of setup. The ratios behind that are one live counter per 75 guests and one steward per 25 guests, or one steward per 12 guests for plated service. Because Aundh work is mostly society clubhouses and banquet halls, in a banquet or convention space the venue's loading dock slot and its own kitchen rules decide the setup order, so the counter layout is signed off with the venue before the date rather than on it.

An offsite runs across a full day against an activity schedule, so the kitchen, cold chain and counters travel in and hold through gaps between sessions rather than serving to one fixed hour. In practical terms we need a vehicle access route to the kitchen area and power or generator capacity confirmed before the date. We confirm it at the recce before the date rather than on the morning of the event.

Two to three weeks is comfortable for most Aundh dates. Six to ten weeks for October to February weddings and the Diwali corporate season. Short-notice bookings taken when the kitchen has capacity. Pune's wedding season runs October to February, overlapping the city's own Ganeshotsav and Diwali corporate calendar, when dates go six to ten weeks ahead. The monsoon between June and September shifts open-lawn functions towards covered mandaps and indoor banquet halls rather than cancelling them.

Yes. Any menu we cater, this one included, can be cooked pure vegetarian, Jain or satvik on a separate line with separate utensils and separate storage. A second line means a second counter, so in Aundh — where we are working society clubhouses and banquet halls — the layout is planned for it at the recce rather than squeezed in later. The tasting happens before you confirm, so the menu is signed off before anything is paid.