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.
Ready to export or send.
Price your catering services
Set profitable per-person pricing and event minimums before invoicing.
Profit Margin Calculator
Calculate profit, margin percentage, and pricing health from cost and revenue.
Break Even Calculator
Find how many units or sales dollars you need to cover costs.
Markup Calculator
Calculate selling price, markup, profit, and margin from cost.
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
- 1Enter catering company name, event date, and client details
- 2Itemize menu by course with per-person pricing and guest count
- 3List staffing, rentals, and service charge separately
- 4Show deposit paid, balance due, and final payment deadline
- 5Add 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.