{
 "business": "catering business",
 "url": "https://bizgame.app/catering-business/",
 "simulator": "https://bizgame.app/play/case/catering",
 "updated": "2026-10-25",
 "setupCostByFormat": [
  {
   "format": "Home-based caterer",
   "setupCostINR": 200000,
   "suggestedBudgetINR": 245000
  },
  {
   "format": "Rented kitchen caterer",
   "setupCostINR": 750000,
   "suggestedBudgetINR": 900000
  },
  {
   "format": "Mid-size caterer",
   "setupCostINR": 2200000,
   "suggestedBudgetINR": 2485000
  }
 ],
 "monthlyNetProfitINR": {
  "metro": [
   277000,
   346500
  ],
  "tier2": [
   86500,
   112500
  ],
  "smallTown": [
   36000,
   47000
  ]
 },
 "licences": [
  "FSSAI basic registration (state licence above ₹1.5 crore turnover)",
  "municipal health trade licence (₹1,000–5,000 a year)",
  "fire NOC for a commercial kitchen with LPG",
  "Shop & Establishment registration",
  "GST above ₹20 lakh turnover (5% or 18% on outdoor catering: check the current rule)"
 ],
 "risks": [
  "no wedding dates for months in Chaturmas",
  "guests turning up far more or fewer than confirmed",
  "families delaying or haggling over the balance payment",
  "food poisoning at a big function"
 ],
 "factors": [
  {
   "id": "A01",
   "cat": "A Setup & capital",
   "name": "Home-based starter setup",
   "value": "₹1–3 lakh (Lower in T3; uses the home kitchen and hired crockery)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "A02",
   "cat": "A Setup & capital",
   "name": "Rented-kitchen (medium) setup",
   "value": "₹5–10 lakh (T1 rent deposits push this toward the upper end)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "A03",
   "cat": "A Setup & capital",
   "name": "Full-scale setup (large)",
   "value": "₹15–30 lakh (Owned vehicles, a large crockery stock, a cold room)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "A04",
   "cat": "A Setup & capital",
   "name": "Chafing dishes stock",
   "value": "₹800–2,500 each; 30–50 pieces (Steel vs. premium brass/copper-finish)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "A05",
   "cat": "A Setup & capital",
   "name": "Commercial gas burners (bhatti)",
   "value": "₹3,000–8,000 each; 4–8 units",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "A06",
   "cat": "A Setup & capital",
   "name": "Large cooking vessels (degh, kadai, patila)",
   "value": "₹2,000–10,000 each (Aluminium vs. steel vs. copper)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "A07",
   "cat": "A Setup & capital",
   "name": "Hot boxes / insulated containers",
   "value": "₹1,500–5,000 each",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "A08",
   "cat": "A Setup & capital",
   "name": "Own crockery and serving ware",
   "value": "₹50,000–2,00,000 (or hire at ₹15–30 per plate set) (Melamine vs. china vs. steel thali)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "A09",
   "cat": "A Setup & capital",
   "name": "Transport vehicle (used Tata Ace / Bolero pickup)",
   "value": "₹3–6 lakh (Can be hired per trip instead)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "A10",
   "cat": "A Setup & capital",
   "name": "Rent deposit for a commercial kitchen",
   "value": "Est. 3–6 months' rent (T1 ₹1.5–4 lakh; T3 ₹30–60k) (City tier)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "B01",
   "cat": "B Location & footfall",
   "name": "Kitchen location type",
   "value": "Home / rented godown-kitchen / industrial shed (Residential zoning may restrict large cooking)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "B02",
   "cat": "B Location & footfall",
   "name": "Commercial kitchen rent",
   "value": "Est. T1 ₹40k–1.2 lakh/month; T2 ₹15–40k; T3 ₹6–15k (800–2,000 sq ft) (Tier; peri-urban areas are cheaper)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "B03",
   "cat": "B Location & footfall",
   "name": "Catchment radius served",
   "value": "Est. 15–40 km (Larger in T3 (village weddings))",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "B04",
   "cat": "B Location & footfall",
   "name": "Proximity to banquet halls / lawns / marriage gardens",
   "value": "Clusters on city edges and highways",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "B05",
   "cat": "B Location & footfall",
   "name": "Venue empanelment (exclusive or approved-caterer list)",
   "value": "Many banquets allow only 2–5 listed caterers (More common in T1 and T2)",
   "role": "PD/HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "B06",
   "cat": "B Location & footfall",
   "name": "Corporate park / IT cluster proximity",
   "value": "High in T1 (Bengaluru, Hyderabad, Pune, Gurugram) (Mostly absent in T3)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "C01",
   "cat": "C Products/services & pricing",
   "name": "Wedding veg per-plate price",
   "value": "₹300–800 (basic); ₹899 to ₹2,000+ for premium multi-cuisine (Tier, menu depth, live counters)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "C02",
   "cat": "C Products/services & pricing",
   "name": "Wedding non-veg per-plate price",
   "value": "₹500–1,200 (Tier; mutton raises it more than chicken)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "C03",
   "cat": "C Products/services & pricing",
   "name": "T1 metro listing range (Delhi Janakpuri)",
   "value": "Veg ~₹250–1,850; non-veg ~₹250–2,100; premium ₹1,200–2,000",
   "role": "HV",
   "source": "https://www.wedmegood.com/vendors/delhi-ncr/wedding-catering/janakpuri/",
   "estimate": false
  },
  {
   "id": "C04",
   "cat": "C Products/services & pricing",
   "name": "T2 South listing range (Coimbatore)",
   "value": "Veg ~₹150–750; non-veg ~₹180–950",
   "role": "HV",
   "source": "https://www.wedmegood.com/vendors/coimbatore/wedding-catering/ukkadam/",
   "estimate": false
  },
  {
   "id": "C05",
   "cat": "C Products/services & pricing",
   "name": "T2/T3 East listing range (Cuttack)",
   "value": "Veg ~₹200–500; non-veg ~₹400–650",
   "role": "HV",
   "source": "https://www.wedmegood.com/vendors/cuttack/wedding-catering/",
   "estimate": false
  },
  {
   "id": "C06",
   "cat": "C Products/services & pricing",
   "name": "Metro starting prices (individual caterers)",
   "value": "Chennai: from ₹500 veg / ₹700 non-veg. Kolkata: from ₹400 / ₹600",
   "role": "HV",
   "source": "https://www.wedmegood.com/profile/Sri-Venkateswara-Marriage-Catering-1958221; https://www.wedmegood.com/profile/Plated-Catering-3288884",
   "estimate": false
  },
  {
   "id": "C07",
   "cat": "C Products/services & pricing",
   "name": "Corporate lunch/dinner per plate",
   "value": "₹150–400 (corporate *events* ₹500–1,200) (Daily office meals vs. offsites)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "C08",
   "cat": "C Products/services & pricing",
   "name": "Birthday / house party per plate",
   "value": "₹250–600 (Tier)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "C09",
   "cat": "C Products/services & pricing",
   "name": "Menu tier choice (number of items)",
   "value": "Est. Basic 8–10 items; standard 14–18; premium 25+ with live counters",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html (Est.)",
   "estimate": true
  },
  {
   "id": "C10",
   "cat": "C Products/services & pricing",
   "name": "Live counters (chaat, dosa, pasta, tandoor)",
   "value": "Est. +₹40–150 per plate per counter (Fashionable in T1/T2 weddings)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "C11",
   "cat": "C Products/services & pricing",
   "name": "Price sensitivity / negotiation",
   "value": "Est. clients negotiate 5–15% off the first quote; T3 is more price-led (Season: discounting in off-season, firm prices on peak muhurat dates)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "C12",
   "cat": "C Products/services & pricing",
   "name": "Gross margin by segment",
   "value": "Wedding 25–35%; corporate 20–30%; institutional (hostels, canteens) 15–20%; overall 20–35%",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "C13",
   "cat": "C Products/services & pricing",
   "name": "Peak-date premium",
   "value": "Est. +10–25% on top muhurat dates (Scarcity of cooks and crockery on those dates)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "D01",
   "cat": "D Inputs & supply chain",
   "name": "Food cost per wedding veg plate",
   "value": "₹120–250 (Menu tier)",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "D02",
   "cat": "D Inputs & supply chain",
   "name": "Food cost per wedding non-veg plate",
   "value": "₹180–350 (Chicken/mutton prices)",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "D03",
   "cat": "D Inputs & supply chain",
   "name": "Food cost per corporate plate",
   "value": "₹60–150",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "D04",
   "cat": "D Inputs & supply chain",
   "name": "Food cost per party plate",
   "value": "₹100–200",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "D05",
   "cat": "D Inputs & supply chain",
   "name": "Food cost % of selling price",
   "value": "35–45% benchmark (Rises when vegetable or paneer prices spike)",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "D06",
   "cat": "D Inputs & supply chain",
   "name": "Commercial LPG",
   "value": "₹2,810 per 19 kg cylinder (Delhi, 1 Oct 2026). Est. 1 cylinder per 150–250 plates (Price revisions every month)",
   "role": "HV/RE",
   "source": "BizGame shared constants (Est.)",
   "estimate": true
  },
  {
   "id": "D07",
   "cat": "D Inputs & supply chain",
   "name": "Vegetable price shock (onion/tomato)",
   "value": "Est. 2–3× swings in monsoon or failed-crop months (Season)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "D08",
   "cat": "D Inputs & supply chain",
   "name": "Wholesale purchasing (mandi, cash & carry)",
   "value": "Est. 5–12% cheaper than retail (Scale)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "D09",
   "cat": "D Inputs & supply chain",
   "name": "Supplier credit for regular caterers",
   "value": "Est. 7–30 days from grocery wholesalers (Relationship)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "D10",
   "cat": "D Inputs & supply chain",
   "name": "Over-preparation buffer",
   "value": "Est. cook for 5–10% above the confirmed count",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "D11",
   "cat": "D Inputs & supply chain",
   "name": "Leftover/wastage % of food prepared",
   "value": "Est. 5–15% (buffets are higher) (Guest-count variance, menu breadth)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "E01",
   "cat": "E Operations & capacity",
   "name": "Events per day capacity",
   "value": "Est. home: 1 small order; medium: 1–2 events; large: 3–6 (Crew and vessel stock)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "E02",
   "cat": "E Operations & capacity",
   "name": "Plates per event",
   "value": "Est. parties 30–150; weddings 200–1,500 (T3 village weddings can exceed 2,000) (Region; North and Rajasthan weddings run larger)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "E03",
   "cat": "E Operations & capacity",
   "name": "Lead time before an event",
   "value": "Est. weddings booked 1–6 months ahead; corporate and party orders 1–7 days",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "E04",
   "cat": "E Operations & capacity",
   "name": "Prep and cook time",
   "value": "Est. 6–12 hours for a 500-plate wedding; staff on site ~10–14 hours",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "E05",
   "cat": "E Operations & capacity",
   "name": "Equipment: hire vs. own",
   "value": "Crockery hire ₹15–30 per plate set; chairs ₹30–80; tables ₹200–500 per event (Owning pays off at roughly 40+ events a year (Est.))",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html (Est.)",
   "estimate": true
  },
  {
   "id": "E06",
   "cat": "E Operations & capacity",
   "name": "Transport and equipment share of revenue",
   "value": "5–10% (Distance)",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "E07",
   "cat": "E Operations & capacity",
   "name": "Service style",
   "value": "Buffet, sit-down pangat/banana-leaf, live counters, packed boxes (Region (South banana-leaf sadhya; North buffet))",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "E08",
   "cat": "E Operations & capacity",
   "name": "Hygiene and cold-chain discipline",
   "value": "Est. 0–1 score",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "E09",
   "cat": "E Operations & capacity",
   "name": "Tasting session before booking",
   "value": "Cost ₹3,000–8,000 per tasting",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "F01",
   "cat": "F Labour",
   "name": "Head cook (maharaj / bawarchi)",
   "value": "₹20,000–50,000/month (permanent) (Specialist cuisine (Awadhi, Chettinad) costs more)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "F02",
   "cat": "F Labour",
   "name": "Assistant cooks",
   "value": "₹12,000–18,000/month (Tier)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "F03",
   "cat": "F Labour",
   "name": "Helpers (cutting, washing)",
   "value": "₹8,000–12,000/month (Tier)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "F04",
   "cat": "F Labour",
   "name": "Waiters / service staff (per event)",
   "value": "₹500–800 per event (contract) (Peak dates are higher; T1 uniformed captains more)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "F05",
   "cat": "F Labour",
   "name": "Waiters per 100 guests",
   "value": "Est. buffet 4–6; sit-down service 8–10 (Service style)",
   "role": "PD",
   "source": "https://www.galleysolutions.com/blog/how-to-price-a-catering-menu-for-profitability (Est.)",
   "estimate": true
  },
  {
   "id": "F06",
   "cat": "F Labour",
   "name": "Cooks per 100 guests",
   "value": "Est. 1–1.5 cooks + 1–2 helpers (scale economies above 300 guests) (Menu item count)",
   "role": "PD",
   "source": "https://www.galleysolutions.com/blog/how-to-price-a-catering-menu-for-profitability (Est.)",
   "estimate": true
  },
  {
   "id": "F07",
   "cat": "F Labour",
   "name": "Labour share of revenue",
   "value": "15–20% (Wedding vs. corporate)",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html; https://www.galleysolutions.com/blog/how-to-price-a-catering-menu-for-profitability",
   "estimate": false
  },
  {
   "id": "F08",
   "cat": "F Labour",
   "name": "Team size",
   "value": "Medium: 5–10 permanent. Large: 15–30 permanent plus casuals",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "F09",
   "cat": "F Labour",
   "name": "Peak-date labour shortage",
   "value": "Est. waiters and cooks double-booked; 20–50% wage premium on top dates (Muhurat clustering)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "F10",
   "cat": "F Labour",
   "name": "Seasonal migrant labour availability",
   "value": "Est. cooks from Bihar, UP, Odisha, Rajasthan go home in harvest/festival months (Region)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "F11",
   "cat": "F Labour",
   "name": "Attrition of trained cooks",
   "value": "Est. 20–40% a year (Competing caterers poach staff)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "G01",
   "cat": "G Demand drivers",
   "name": "Wedding muhurat dates per month (Hindu, 2026–27)",
   "value": "Jul 2026: 10; Aug–Oct 2026: 0; Nov: 4 (21, 24, 25, 26); Dec: 7; Jan 2027: 10; Feb: 9; Mar: 6 (Calendars differ slightly by region and panchang)",
   "role": "HV",
   "source": "https://theweddingfocus.com/blog/wedding-dates-2026/; https://www.azafashions.com/blog/blog-indian-wedding-muhurat-dates-nov-dec-2026-outfit-planner/",
   "estimate": false
  },
  {
   "id": "G02",
   "cat": "G Demand drivers",
   "name": "Peak-season share of income",
   "value": "40–50% of annual income in Nov–Feb",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "G03",
   "cat": "G Demand drivers",
   "name": "Chaturmas / no-muhurat lull",
   "value": "Roughly mid-Jul to mid-Nov: no Hindu wedding dates (Communities that marry outside muhurat (Christian, Muslim, many urban couples) partly fill the gap)",
   "role": "HV",
   "source": "https://theweddingfocus.com/blog/wedding-dates-2026/",
   "estimate": false
  },
  {
   "id": "G04",
   "cat": "G Demand drivers",
   "name": "Kharmas (mid-Dec to mid-Jan) and Holashtak",
   "value": "Est. ~1 month with no or few dates (Matches the TWF gap between 13 Dec and 18 Jan)",
   "role": "HV",
   "source": "https://theweddingfocus.com/blog/wedding-dates-2026/ (Est.)",
   "estimate": true
  },
  {
   "id": "G05",
   "cat": "G Demand drivers",
   "name": "Regional wedding season variation",
   "value": "Est. South India (Tamil/Telugu) uses its own auspicious months (e.g. Thai, Aavani, Karthigai); Kerala avoids Karkidakam (Jul–Aug) (Region)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "G06",
   "cat": "G Demand drivers",
   "name": "Festival party demand",
   "value": "Est. Diwali parties, Ganesh Chaturthi, Durga Puja bhog, Eid, Christmas and New Year parties (Oct–Dec)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "G07",
   "cat": "G Demand drivers",
   "name": "Corporate demand",
   "value": "Est. weekday-heavy; spikes in Mar (year-end), Diwali gifting and parties, offsites (T1 >> T3)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "G08",
   "cat": "G Demand drivers",
   "name": "Day-of-week pattern",
   "value": "Est. weddings depend on the date not the weekday; parties peak Fri–Sun; corporate Mon–Fri",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "G09",
   "cat": "G Demand drivers",
   "name": "Weather / monsoon",
   "value": "Est. outdoor lawn events drop in Jun–Sep; rain on the day hurts outdoor setups (Region)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "G10",
   "cat": "G Demand drivers",
   "name": "Religious and life events",
   "value": "Est. griha pravesh, mundan, naamkaran, upanayanam, shraddh/terahvin, satsang bhandara (Year-round)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "G11",
   "cat": "G Demand drivers",
   "name": "Exam and election periods",
   "value": "Est. fewer weddings during board exams; election code of conduct affects political events",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "H01",
   "cat": "H Customer behaviour",
   "name": "Advance payment at booking",
   "value": "Est. 25–50% advance; a second instalment ~1 week before; balance on or within days of the event (T1 more formal; T3 more on trust)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "H02",
   "cat": "H Customer behaviour",
   "name": "Balance collection delay",
   "value": "Est. 10–30% of events pay the balance late (1–8 weeks); 2–5% partial bad debt (Family weddings: haggling after the event)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "H03",
   "cat": "H Customer behaviour",
   "name": "Guest-count variance (actual vs. confirmed)",
   "value": "Est. ±10–25% at Indian weddings (Larger in T3; uninvited guests are common)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "H04",
   "cat": "H Customer behaviour",
   "name": "Minimum-guarantee clause",
   "value": "Est. bill the higher of the guaranteed count or actual plates; extra plates at the per-plate rate",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "H05",
   "cat": "H Customer behaviour",
   "name": "Payment mode mix",
   "value": "Est. advances by UPI or bank transfer; large balances part cash, part NEFT; corporate by invoice (UPI handles ~87% of retail volume nationally, but catering tickets are large)",
   "role": "HV",
   "source": "BizGame shared constants (Est.)",
   "estimate": true
  },
  {
   "id": "H06",
   "cat": "H Customer behaviour",
   "name": "Corporate payment terms",
   "value": "Est. 30–60 days on invoice (Large firms are slower)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "H07",
   "cat": "H Customer behaviour",
   "name": "Repeat and referral rate",
   "value": "Est. weddings are one-off per family but referrals drive 40–60% of leads; corporate repeat rate is high once empanelled",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "H08",
   "cat": "H Customer behaviour",
   "name": "Ticket size per event",
   "value": "Est. house party ₹10–60k; T2 wedding ₹1.5–6 lakh; T1 wedding ₹5–25 lakh+ (Tier)",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html (Est.)",
   "estimate": true
  },
  {
   "id": "I01",
   "cat": "I Competition & market",
   "name": "Fragmented local caterers",
   "value": "Est. many hundreds of caterers per T1 city; dozens per T3 town",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "I02",
   "cat": "I Competition & market",
   "name": "Banquet in-house catering",
   "value": "Est. banquets bundle catering into hall rent or charge corkage for outside caterers (T1 > T3)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "I03",
   "cat": "I Competition & market",
   "name": "Wedding marketplaces / aggregators (WedMeGood etc.)",
   "value": "10–15% aggregator commission (lead fees vary) (Urban)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "I04",
   "cat": "I Competition & market",
   "name": "Wedding planners",
   "value": "5–10% referral commission (T1/T2)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "I05",
   "cat": "I Competition & market",
   "name": "Cloud kitchens / restaurants doing party orders",
   "value": "Est. compete for orders under 100 plates (T1)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "I06",
   "cat": "I Competition & market",
   "name": "Corporate meal platforms / contract caterers",
   "value": "Est. large contract caterers win big office cafeterias (T1)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "I07",
   "cat": "I Competition & market",
   "name": "Self-catering with a halwai",
   "value": "Est. common in T3: family buys groceries and pays a halwai labour-only (₹30–80/plate Est.) (T3 village)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "J01",
   "cat": "J Regulation & compliance",
   "name": "FSSAI licence",
   "value": "Basic registration up to ₹1.5 cr turnover [BRIEF]; state licence above that (₹2,000–5,000/year) (Turnover)",
   "role": "PD",
   "source": "BizGame shared constants; https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "J02",
   "cat": "J Regulation & compliance",
   "name": "GST on standalone outdoor catering",
   "value": "Sources conflict: 5% without ITC [BUSY] vs. 18% with ITC [JAIN]; [DO] says 18% with ITC, or 5% \"under composition\" (The premises condition matters (see Q3))",
   "role": "HV",
   "source": "https://busy.in/gst-rates/catering-services; https://www.jainam.in/glossary/gst-on-food-and-restaurants/; https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "J03",
   "cat": "J Regulation & compliance",
   "name": "GST registration threshold",
   "value": "₹20 lakh turnover (services); ₹10 lakh in special-category states",
   "role": "PD",
   "source": "BizGame shared constants",
   "estimate": false
  },
  {
   "id": "J04",
   "cat": "J Regulation & compliance",
   "name": "Shop & Establishment registration",
   "value": "₹500–2,000 (State)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "J05",
   "cat": "J Regulation & compliance",
   "name": "Fire safety NOC (kitchen)",
   "value": "₹2,000–5,000 (Needed for commercial premises with LPG banks)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "J06",
   "cat": "J Regulation & compliance",
   "name": "Municipal health trade licence",
   "value": "₹1,000–5,000 a year (Municipality)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "J07",
   "cat": "J Regulation & compliance",
   "name": "Food safety inspection / sampling",
   "value": "Est. 1–2 inspections a year for registered kitchens; more after complaints (Post-incident)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "J08",
   "cat": "J Regulation & compliance",
   "name": "Labour law for casual staff",
   "value": "Est. daily wagers are informal; minimum-wage and ESI/PF exposure grows with scale (State)",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "J09",
   "cat": "J Regulation & compliance",
   "name": "Liability insurance",
   "value": "₹5,000–15,000 a year (recommended, not mandatory)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "J10",
   "cat": "J Regulation & compliance",
   "name": "Trademark registration",
   "value": "₹4,500",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "K01",
   "cat": "K Marketing & reputation",
   "name": "Social media ads",
   "value": "₹5,000–15,000 a month (Instagram reels of food setups)",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "K02",
   "cat": "K Marketing & reputation",
   "name": "Client referral discount",
   "value": "₹2,000–5,000 per referral",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "K03",
   "cat": "K Marketing & reputation",
   "name": "Tasting events",
   "value": "₹3,000–8,000 each",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "K04",
   "cat": "K Marketing & reputation",
   "name": "Review rating (Google / WedMeGood / JustDial)",
   "value": "Est. 0–5 stars; each 0.1 drop below 4.3 cuts lead conversion noticeably",
   "role": "HV",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "K05",
   "cat": "K Marketing & reputation",
   "name": "Presentation / décor of counters",
   "value": "Est. +5–15% achievable price (T1 premium)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "K06",
   "cat": "K Marketing & reputation",
   "name": "Event-day failure hits reputation",
   "value": "Est. one food shortage or late service can wipe out a season's referrals in a community (Close-knit T3 communities)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L01",
   "cat": "L Risks & shocks",
   "name": "Event cancellation / postponement",
   "value": "Est. 2–5% of bookings a year (family death, broken engagement, illness); the advance is usually partly kept",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L02",
   "cat": "L Risks & shocks",
   "name": "Pandemic / gathering caps",
   "value": "2020–21 guest caps (e.g. 50–100 people) gutted the industry (Policy)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L03",
   "cat": "L Risks & shocks",
   "name": "Food poisoning at a mass event",
   "value": "Est. rare but high impact: police case, FSSAI action, reputation collapse (Summer heat; dairy and non-veg items)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L04",
   "cat": "L Risks & shocks",
   "name": "Food shortage on site",
   "value": "Est. 3–8% of events see one or more dishes run out (Guest variance H03)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L05",
   "cat": "L Risks & shocks",
   "name": "Staff no-show on a peak date",
   "value": "Est. 5–15% of hired waiters on top dates (F09)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L06",
   "cat": "L Risks & shocks",
   "name": "Gas or fire accident",
   "value": "Est. low probability; LPG bhatti use outdoors",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L07",
   "cat": "L Risks & shocks",
   "name": "Rain or storm at an outdoor event",
   "value": "Est. monsoon and pre-monsoon storms (Season)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L08",
   "cat": "L Risks & shocks",
   "name": "Input price inflation between quote and event",
   "value": "Est. 5–20% over a 3–6 month booking lead",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L09",
   "cat": "L Risks & shocks",
   "name": "Balance non-payment / dispute",
   "value": "Est. 2–5% of revenue (H02)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L10",
   "cat": "L Risks & shocks",
   "name": "Vehicle breakdown / traffic delay",
   "value": "Est. occasional (T1 traffic)",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "L11",
   "cat": "L Risks & shocks",
   "name": "Crockery breakage and theft",
   "value": "Est. 1–3% of hired stock per event",
   "role": "RE",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "M01",
   "cat": "M Financing",
   "name": "Mudra Shishu / Kishor / Tarun / Tarun Plus",
   "value": "≤₹50k / ≤₹5 lakh / ≤₹10 lakh / ≤₹20 lakh (Kishor fits a rented-kitchen setup)",
   "role": "PD",
   "source": "BizGame shared constants",
   "estimate": false
  },
  {
   "id": "M02",
   "cat": "M Financing",
   "name": "PMEGP (manufacturing/service subsidy)",
   "value": "Est. 15–35% margin-money subsidy for a new unit (service projects up to ~₹20 lakh) (Rural and special categories get higher subsidy)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "M03",
   "cat": "M Financing",
   "name": "Working capital need",
   "value": "Est. 2–4 weeks of peak-season food and labour cost (the advance covers part) (Corporate credit terms add to it)",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "M04",
   "cat": "M Financing",
   "name": "Vehicle loan EMI",
   "value": "Est. ₹8–15k a month for a ₹3–6 lakh pickup",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html (Est.)",
   "estimate": true
  },
  {
   "id": "M05",
   "cat": "M Financing",
   "name": "Informal borrowing (family / chit fund)",
   "value": "Est. common in T3 for peak-season stock",
   "role": "PD",
   "source": "Est.",
   "estimate": true
  },
  {
   "id": "N01",
   "cat": "N Unit economics benchmarks",
   "name": "Per-plate cost stack",
   "value": "Food 35–45%; labour 15–20%; transport and equipment 5–10%; overheads 5–8%; profit 20–35%",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "N02",
   "cat": "N Unit economics benchmarks",
   "name": "Average net margin (after all overheads)",
   "value": "8–12%. This conflicts with the 20–35% \"profit\" in N01, which leaves out fixed costs and idle weeks",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/best-catering-management-software-india.html; https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "N03",
   "cat": "N Unit economics benchmarks",
   "name": "Break-even period",
   "value": "6–12 months",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html",
   "estimate": false
  },
  {
   "id": "N04",
   "cat": "N Unit economics benchmarks",
   "name": "Worked wedding veg plate (T2)",
   "value": "Price ₹450. Food ₹180 (40%), labour ₹75, hire and transport ₹35, LPG and misc ₹15. Contribution ~₹145 (32%)",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html (Est.)",
   "estimate": true
  },
  {
   "id": "N05",
   "cat": "N Unit economics benchmarks",
   "name": "Worked corporate plate (T1)",
   "value": "Price ₹250. Food ₹95, labour/packing ₹45, delivery ₹15. Contribution ~₹95 (38%), with high volume and low risk",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html (Est.)",
   "estimate": true
  },
  {
   "id": "N06",
   "cat": "N Unit economics benchmarks",
   "name": "Owning crockery vs. hiring",
   "value": "₹1.2 lakh of crockery ≈ hiring 5,000–8,000 plate sets (₹15–30 each), so about 15–25 mid-size events",
   "role": "PD",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html (Est.)",
   "estimate": true
  },
  {
   "id": "N07",
   "cat": "N Unit economics benchmarks",
   "name": "Peak vs. off-season week multiplier",
   "value": "Est. peak muhurat week 2.5–4× the annual average; Aug–Oct weeks 0.3–0.6×",
   "role": "HV",
   "source": "https://www.dineopen.com/blog/how-to-start-catering-business-india.html; https://theweddingfocus.com/blog/wedding-dates-2026/ (Est.)",
   "estimate": true
  }
 ],
 "note": "Researched estimates as of late 2026 from public sources; rows with estimate=true have no direct source. For learning, not financial advice."
}