Free catering template
Free Catering Invoice Template
Invoice your catering clients with pre-loaded line items for meals, beverages, staff, and equipment. Edit anything, preview, then save as PDF — all in your browser.
Invoice status
Your Business Name you@yourbusiness.com 123 Main St, Suite 100, New York, NY 10001
INVOICE
INV-001
| Description | Qty | Rate | Amount |
|---|---|---|---|
| Per-person meal cost (75 guests) | 75 | $45.00 | $3,375.00 |
| Beverage service (per person) | 75 | $12.00 | $900.00 |
| Staff & servers (per hour) | 20 | $30.00 | $600.00 |
| Equipment rental (tables, chairs, linens) | 1 | $750.00 | $750.00 |
Notes
Thank you for your business!
Catering Business Benchmarks
Key metrics
- Average rate: $15–$75/person; $500–$10,000/event
- Common services: corporate catering, wedding catering, private events, drop-off meals
- Payment terms: 50% deposit to reserve date; balance 14 days before event
Typical invoice line items
- per-person meal cost
- beverage service
- staff & servers
- equipment rental
- cake/dessert
- service charge
How to use this template
- Enter catering company name, event date, and client details
- Itemize menu by course with per-person pricing and guest count
- List staffing, rentals, and service charge separately
- Show deposit paid, balance due, and final payment deadline
- Add dietary restrictions, setup time, and any special requests
Frequently asked questions
Is this catering invoice template free?
Yes. No sign-up, no watermark, no limits. Built for catering companies, event caterers, and drop-off meal services.
What items are pre-loaded?
The template includes per-person meals, beverage service, staff hours, and equipment rental. Customize for any event type.
How do I handle the deposit?
Add a deposit paid line item. Standard is 50% deposit to reserve the date with the balance due 14 days before the event. Note both deadlines on the invoice.
Can I add menu details?
Yes. Add each course as a separate line item with per-person pricing. Include menu descriptions in the item notes for client approval.
How do I handle dietary restrictions?
Add a notes section detailing any dietary accommodations, allergies, and substitute meals. Document guest counts for each dietary type separately.