Catering invoice template
For caterers and private chefs billing events. Charge per head, add staffing, rentals and delivery, and record the deposit so the balance is always right.
Everything is saved locally
Balance Due$0.00
- Amount
$0.00
$0.00
$0.00
$0.00
What to include on a catering invoice
- Event name, date and venue.
- Menu and per-head price × number of guests.
- Staff hours, equipment rental and delivery on separate lines.
- Deposit received, entered as Amount Paid.
- Final numbers deadline and cancellation terms.
Tips to get paid faster
- 1Take a deposit on booking and collect the balance before the event, not after.
- 2Set a date for final guest numbers and invoice from those.
- 3Show service charge or gratuity as its own line if you add one.
- 4Keep dietary requirements in the item details so everything is in one place.
- 5Send a thank-you note with the final invoice: repeat events come from happy hosts.
Frequently asked questions
How do I invoice catering per person?
Use the number of guests as the quantity and the per-head menu price as the rate. Add staff, rentals and delivery as separate lines.
When should the catering balance be paid?
Most caterers ask for the balance a few days to two weeks before the event, once final numbers are confirmed.
Can I add a service charge?
Yes. Add it as a line item (for example “Service charge 10%”) or use the Tax option with a renamed label if it is calculated on the subtotal.