Catering invoice template
Catering invoice template is used by caterers and event food providers to bill for events by guest count, service style, and add-ons. It should list per-person or package price, guest count, service style (buffet, plated, stations), food and bar items, staffing, rentals, delivery, tax, and gratuity. Clear line items support client budgets and changes; typical ranges are $15–$40/person for buffet to $50–$150+/person for plated weddings.
Catering invoice template Sample
Catering invoice template
123 Business Street, City, Country
Phone: (123) 456-7890
Email: contact@company.com
Catering invoice template
Bill To:
Client Name
Client Address
Client City, Country
Phone: (987) 654-3210
Email: client@example.com
Invoice #: 12345
Date: 2024-10-10
Due Date: 2024-11-10
| Item | Description | Qty | Price | Total |
|---|---|---|---|---|
| Plated dinner | Per person – 50 guests | 50 | $32.00 | $1600.00 |
| Bar service | Bartender and setup | 1 | $350.00 | $350.00 |
| Subtotal | $1950.00 | |||
| Tax (10%) | $195.00 | |||
| Total Due | $2145.00 | |||
An invoice should include your business or name, the customer’s details, the date and invoice number, and a line-by-line breakdown of what was provided. Including payment terms—such as due on receipt, Net 15, or Net 30—helps you get paid on time and keeps records clear for taxes.
Supporting resources
| Resource | Type | Description |
|---|---|---|
| Per-person catering ranges | Benchmark | Buffet $15–$40; plated $30–$100+; family style $25–$50; stations $30–$75; drop-off $10–$20; weddings often $50–$150/person; corporate $20–$75. |
| Invoice line items | Checklist | Event date and name, guest count, menu/service style, per-person or package price, staffing, rentals, delivery, bar if applicable, tax, gratuity (if quoted), total. |
| Staffing and rentals | Benchmark | Staffing often $5–$15 per person; rentals and equipment $5–$15 per person; gratuity 15–25% of food and bar when applicable. |
Frequently Asked Questions
- How do caterers charge—per person or per event?
- Most quote per person by service style (buffet, plated, etc.); minimums or flat fees may apply for small events. Staffing, rentals, and delivery are often itemized.
- What should a catering invoice include?
- Event name and date, venue, guest count, menu and service style, food and bar price per person or total, staffing, rentals, delivery/setup, tax, gratuity if applicable, deposit and balance due.
- When is the final guest count due for catering?
- Typically 72 hours to 1 week before the event; your invoice or contract should state the deadline and how final count affects the total.