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Nikhil chavan

Powered by Purpose. ... • 9m

The idea is to set up a large central kitchen where basic wedding food like roti, rice, dal, and sabji is cooked daily in bulk. Instead of serving just one wedding, the goal is to target multiple weddings per day with a fixed, budget-friendly menu, while allowing customization only for sweets or special items. The cooked food is packed and delivered directly to marriage venues using hot boxes and small vehicles. To get regular bookings, you build strong tie-ups with wedding decorators, tent suppliers, and marriage halls who refer clients to you for a commission. Because you're cooking at scale, your cost per plate stays low, and even with small margins, high volume brings in strong profits—potentially over ₹10 lakh per month. The focus is on the busy wedding season (October to May), and during off-season, you can cater to events like birthdays or local functions. It’s a scalable and repeatable model that works well in high-wedding-volume areas and can expand over time. do this work?

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