Ask guests what they remember about a celebration and, more often than not, they talk about the food. Live counters make that memory stronger because the food is cooked, plated and served in front of them.
Fresher by design
Food made to order is hot when it reaches the plate. There is no long wait in a warming tray, which matters most for breads, kebabs and fried items.
Better flow
Several counters spread across the hall mean shorter queues and more movement. Guests mingle on the way instead of being stuck in one long line at a single buffet.
Easier on dietary needs
When someone is cooking for the person in front of them, small requests such as less spice or no onion are simple to handle.
How many counters do you need?
- As a rough guide, plan for one live counter for every 75 to 100 guests, plus a dessert station.
- Mix the styles: one hot counter, one chaat or snack counter, one bread counter and one sweet.
- Place counters apart from each other so queues do not collide.
Share your guest count with your caterer early and ask for a tasting before you finalise.
