Comparison
Hotel In-House Catering vs Outside Caterer (e.g. Sukhdev)
Most Bangalore 5-star hotels offer in-house catering but also allow empanelled outside caterers. This is how the two compare on cost, menu control and execution.
| Attribute | Hotel In-House Catering | Outside Caterer (e.g. Sukhdev) |
|---|---|---|
| Menu customisation | Limited to hotel's menu | Fully custom, multi-cuisine |
| Cost per plate | Usually higher | 10–30% lower for equivalent quality |
| Live counters | Standard formats | Full range — chaat, tandoor, pizza, pasta, jalebi, paan |
| Jain / dietary handling | Menu-limited | Separate prep line |
| Kitchen access | Hotel kitchen | Mobile setup, empanelled kitchen |
| Setup complexity | Zero — hotel handles | Vendor onboarding + empanelment |
Choose Hotel In-House Catering when
- Plated boardroom dinners
- Small (< 50) hotel events
- Events where hotel is exclusive
Choose Outside Caterer (e.g. Sukhdev) when
- Weddings above 200 guests at 5-star venues
- Multi-cuisine expectations
- Live counter setups
- Jain and dietary customisation
Our verdict
For weddings above 200 guests at Bangalore's premium hotels, an empanelled outside caterer like Sukhdev typically delivers wider menus, more live counters and better per-plate value. Hotel in-house is the right choice for smaller boardroom or plated dinners where kitchen access matters.
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