What to put on a catering invoice
- The event, date, venue and final guest count
- Price per guest or per item, and the menu
- Staff hours, rentals and delivery on their own lines
- The deposit already paid and the balance due
- Your service charge or gratuity, if any, named clearly
- Your business name and how to reach you
- The client's name and address
- A unique number and the date
How to use this template
- Enter your business details once. This browser remembers them for next time.
- Add the client, the date and the job details.
- List each item on its own line. Tick “Taxed” for the lines you charge tax on, and enter your tax rate.
- Choose “Download PDF or print”, then “Save as PDF” in the print window.
- For the next job, choose “New invoice”. It keeps your business details and moves to the next number.
Tips
- Confirm the final guest count in writing before the event and invoice on that number.
- Say whether a “service charge” goes to staff. Clients often ask.
- Number every document in order and never reuse a number. It makes your records easy to follow.
Need a quote first? Use the catering estimate template.
Your privacy
The builder runs in your browser. Your details are saved only in this browser, so you can pick up where you left off, and “Clear all” removes them. We never see what you type.
This template is a general business form, not legal or tax advice. Tax rules differ by state. Read our disclaimer.