No. At EventStory by GNS we work with caterers we know well, pick the right one for your menu and guest count, and manage them from the tasting to the last plate at the reception. For weddings, we think that's the better way.
Details We Handle: Menu design, service style, bar plans, dietary needs
Planning a wedding involves many details, and questions are bound to arise. To assist you, we've compiled answers to some of the most common inquiries about our services and the planning process. If you have further questions, feel free to reach out to us directly.
No. At EventStory by GNS we work with caterers we know well, pick the right one for your menu and guest count, and manage them from the tasting to the last plate at the reception. For weddings, we think that's the better way.
For vegetarian menus, today's rates run roughly ₹1,500 to 2,500 a plate for essentials, ₹2,500 to 4,000 for premium, and ₹4,000 to 8,000 for luxury. They shift with the season, the number of guests, the menu and the venue, so treat these as a starting point rather than a quote.
Those depend much more on the menu itself, so we don't publish a range. Tell us what you have in mind and we'll get you real numbers.
Yes, always. We set up tastings before you lock in a caterer.
At a resort or hotel, the food usually comes from the venue's own kitchen and is already part of the per guest price we quote.
