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Done for you in 2 minutes.
A polished, line-itemed invoice to send to your catering clients, ensuring you get paid accurately and on time.
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As a culinary artisan, your craft is in the food and the experience, but getting paid professionally is what keeps your kitchen running. A professional catering invoice is the final touchpoint of your service. You need this immediately after an event wraps up—or ahead of time when securing a deposit—to clearly lay out the costs of ingredients, staff labor, equipment rentals, and service fees. A great catering invoice does more than just ask for money; it protects your margins by breaking down variable costs and builds trust with clients who need to submit these documents to corporate accounting departments or event planners. It should be beautifully formatted, incredibly easy to read, and clear about payment terms so you are not left chasing down clients while prepping for your next gig. By presenting a polished, line-itemed breakdown, you respect your client’s budget while establishing yourself as a highly organized, professional business owner.
Yes, you should always secure a non-refundable deposit of 30% to 50% before purchasing ingredients or booking staff. This deposit must be clearly listed on the final invoice as a deduction from the grand total so the client sees exactly what balance remains.
You must list sales tax as a separate line item calculated based on the event's physical location. Automatic gratuities or service charges must also be listed separately from the food total to maintain transparency and comply with local tax laws.
The industry standard is requiring the remaining balance to be paid in full 7 to 14 days before the actual event date. This ensures you are not chasing down payments while actively managing food prep and event execution.
List staff labor as a distinct line item, specifying either an hourly rate per staff member or a flat service fee. Breaking this out prevents clients from questioning why the food prices seem high when the cost actually reflects hands-on service.
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