Catering invoices are built around a per-guest count plus rentals, staffing, and a service charge. This catering invoice template lets you bill per head, add bar and rental lines, apply gratuity or a service fee, and account for the deposit that secured the date.
Opens the live invoice generator. No account required, download PDF instantly.
These are the line items catering businesses bill most often. Add the ones that apply to your job — the generator totals them automatically.
Take a deposit to book the date, confirm the final guest count a week out, and collect the balance before or on the event day.
Catered food and many service charges are taxable in most states; gratuity is often exempt if it's a true tip — keep service charge and gratuity distinct.
Multiply the locked-in guest count by the per-head menu price as one line, then add bar, rentals, staffing, and delivery as separate lines.
Usually 5–7 days before the event. Bill the confirmed count; if attendance drops below it, the client still pays for the guaranteed number.
No. A service charge is a mandatory fee that may be taxable and kept by the business; gratuity is a voluntary tip for staff and is often tax-exempt. List them separately.
A deposit of 25–50% to reserve the date is standard, applied against the final balance which is collected on or before the event.