Sabras has catered weddings and events out of Palghar since 2015, winning work on taste and word of mouth alone. Word of mouth has a ceiling, and it was hitting it. We gave the kitchen a brand, a website and, most importantly, a price story.
from no website at all to a live, enquiry-ready presence
pricing tiers, published, from Bronze to Diamond
cuisine lines given their own structure on the menu
of goodwill, finally visible before the first phone call
Ten years of weddings, poojas, haldis and corporate lunches had built a real business, and every single new enquiry started from zero. Do you do Jain food? How many guests minimum? What does it cost per plate? Do you travel to Vasai? Can we taste first?
Five questions, answered by hand, on WhatsApp, at 11pm, forever. And the last of them, the price one, is where catering enquiries go to die. "Send me the rates" is almost never a request for a number. It's a customer trying to work out whether they can afford to keep talking to you.
Hiding your price doesn't protect your margin. It filters out the people who could afford you and keeps the ones who only want the cheapest quote. A published ladder does the opposite: it lets a customer place themselves, and it turns the first call into a conversation about the menu instead of a negotiation about the rate.
A mandala-framed mortar and pestle: the oldest tool in an Indian kitchen, drawn with the care usually reserved for a jeweller's mark. It says "Authentic Taste of India" before a single dish is tasted, and it prints as well on a menu card as it does on a 20-foot event backdrop.
The single most useful thing we built. Not a rate card hidden behind a form, but a ladder a customer can climb by themselves.
All five are fully customisable, and all five say so. The tiers aren't there to constrain the kitchen. They're there to give the customer a place to stand before they've spoken to anyone. Guest counts from 30 to 4,000; a taxes line stated plainly instead of discovered later.
Structure, copy, design and build, then put live on the client's own domain.
Each tier opens to show exactly what it buys: starters, mains, live counters, desserts. So “what do I get for ₹599?” is answered on the page. The enquiry that follows is already a qualified one.
Gujarati, Punjabi & Mughlai, South Indian, Jain & Satvik without onion or garlic, Asian & Indo-Chinese, Continental. Each is given its own structure instead of a paragraph.
Chaat, dosa, pasta, kebab grill, mocktail bar. The upsells that used to be mentioned only if the customer thought to ask.
Palghar, Mumbai, Thane, Vasai-Virar, Boisar, Nashik, Dahanu, and destination events on request. Stated, so nobody wastes a call.
Those last two are the client's numbers, not ours. Our job was noticing they existed and putting them where a stranger sees them. Eleven years of proof that was living entirely inside the owner's head.
full digital presence, from no website to a live, enquiry-ready brand
published pricing tiers doing the qualifying work
of goodwill, finally visible before the first phone call
One campaign, two weeks, one flat fee. Let's make some noise.
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