Wedding functions
Regional menus and coordinated service for ceremonies, receptions, and family events.
Weddings · Celebrations · Corporate tables
A menu that belongs to the occasion.
Regional food, thoughtful service, and practical planning for intimate lunches, wedding functions, office gatherings, and larger celebrations.
- 12 yrs
- Cooking for occasions
- 25–800
- Typical guest range
- 14
- Menu directions
- 1 team
- Kitchen to service
Menus & formats
Choose the occasion before choosing every dish.
Each format explains the likely guest range, service style, and pricing basis. The final menu comes after the brief.
Intimate celebrations
A compact menu for birthdays, anniversaries, housewarmings, and private lunches.
Corporate meals
Breakfasts, working lunches, launches, and recurring office catering.
Live counters
Selected chaat, dosa, dessert, or regional counters with service staff.
Recent occasions
Tables planned for real rooms.
Three recent occasions, with the guest count and the way each meal was served.
01
Coastal wedding lunch
Banana-leaf service with seasonal vegetables, local sweets, and a timed dining-room flow.
02
Terrace engagement evening
Passed snacks, two live counters, dinner, and a compact dessert table for 120 guests.
03
Three-day office programme
Rotating breakfast and lunch menus labelled for allergies and delivered to schedule.
Planning details
Useful facts before the tasting.
Guest range, dietary planning, staffing, and venue access shape the final proposal.
Dietary requirements
Collected earlyVegetarian, Jain, allergy, and other requirements are recorded before menus are finalised.
Venue logistics
Access + kitchenWater, power, service entry, preparation space, and cleanup responsibilities are reviewed.
Headcount & billing
Written cutoffThe final-count date, included quantities, taxes, staffing, rentals, and extras are stated in the proposal.
Planning process
Start with the guests, venue, and service style.
Menus are proposed after we understand the occasion, guest count, kitchen access, dietary needs, and service format. Final availability, quantities, and charges are confirmed in writing.
From occasion to service
Share the date, venue, and estimated guest count
Choose a menu direction and service format
Review the proposal and schedule a tasting if applicable
Confirm logistics, quantities, and final headcount
People
From menu to service floor.
A named team coordinates food, venue logistics, staffing, and the client schedule.
Shobha Pai
Menu directorRegional menus · tastings
Rakesh Shetty
Operations leadVenue logistics · service teams
Amina K.
Occasion coordinatorProposals · guest counts · schedules
From recent occasions
“The proposal separated food, staff, rentals, and extras clearly, so there were no surprises after the reception.”
“Dietary labels and delivery times were consistent across all three office days.”
Plan with us
Share the occasion and guest estimate.
Tell us the date, venue, guest range, meal, dietary needs, and preferred service style. This request does not hold the date.
- Address
- Production kitchen, Kadri, Mangaluru 575004
- Hours
- Planning desk Mon–Sat · events by confirmed booking
- occasions@saffrontable.demo