What to include on a catering invoice
- Event date and venue
- Add them to the notes or Ship to so the invoice is tied to the event.
- Per-guest pricing
- Put the guest count in Qty and the per-head price in Rate. The total updates when the count changes.
- Staff and rentals
- Separate lines make bigger events easier to explain.
- Deposit
- Enter the booking deposit in Amount paid so the balance due is clear.
Frequently asked questions
How do I show a catering deposit on the invoice?
Invoice the full event, then enter the deposit in Amount paid. The PDF shows the total, the deposit and what is left to pay.
Should gratuity be on a catering invoice?
If you charge a service charge or gratuity, add it as its own line so the client can see it apart from the food and staff costs.
Need a blank invoice instead? Use the free invoice generator, or read how to make an invoice.