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About this catering invoice template
Catering invoices depend on the number of guests and the menu. Showing price per head, and listing extras separately, prevents disputes when numbers change close to the event.
What to put on a catering invoice
- State the price per head and the number of guests it is based on.
- List staffing, equipment hire and delivery as separate lines.
- Say how late changes to guest numbers are handled.
- Ask for a deposit to hold the date, and show it in the Deposit box.
Example catering invoice
| Description | Qty | Rate | Amount |
|---|---|---|---|
| Buffet menu, per person | 60 | 28.00 | 1,680.00 |
| Staff, 3 servers for 5 hours | 15 | 22.00 | 330.00 |
| Equipment hire | 1 | 120.00 | 120.00 |
| Total | 2,130.00 |
Example figures only. The invoice above opens with these lines already in it. Replace them with your own work and prices.
Want more choice? See all the invoice templates, or go to the main invoice generator. Save your invoice as a PDF, Word or Excel file, or print it.
Questions people ask
How should I invoice a change in guest numbers?
Invoice for the final agreed number, and note the change on the invoice so the client can see why the total differs from the quote.
Should I take a deposit for catering?
Most caterers do, since food and staff are booked in advance. Show it as a deposit on the invoice.
Is anything I type sent to a server?
No. The document is made inside your browser. Your business details and the last document are remembered on this device only, so you do not have to retype them, and you can wipe them with the link under the preview.
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