Catering Invoice Template
Catering is usually priced per head, with add-ons for staffing, rentals, and delivery. This template lets you set a per-guest price and list extras separately, so clients see how the event total is built.
Enter the guest count and menu, note your deposit terms, and download a professional PDF for the event.
Tip: in the print dialog choose “Save as PDF”.
INVOICE
#INV-0001
Issued: —
Due: —
From
—
Bill to
—
| Description | Qty | Price | Amount |
|---|---|---|---|
| Buffet menu — per guest | 50 | $28.00 | $1,400.00 |
| Serving staff (per server) | 3 | $150.00 | $450.00 |
| Equipment & rentals | 1 | $200.00 | $200.00 |
Subtotal$2,050.00
Tax (0%)$0.00
Total$2,050.00
Invoicing tips for caterings
- Use the guest count as the quantity and your per-head price as the rate.
- Take a non-refundable deposit to hold the date, with the balance due before the event.
- List staffing, rentals, and delivery separately so the food cost is clear.
Frequently asked questions
- How do caterers price invoices?
- Most price per head for the menu and add staffing, rentals, and delivery as separate line items. Set the guest count as the quantity.
- Should catering invoices include a deposit?
- Yes — a deposit secures the date and covers early costs. Show it as a line item and invoice the balance before the event.