Free Catering Invoice Template

Invoice per guest, per platter or per event — with staff and rentals itemized.

Invoice

Description	Qty	Rate	Amount
Three-course dinner (per guest)	80	$65	$5200
Service staff (per server, 5 hrs)	4	$175	$700
Rentals — linens, plates & glassware	1	$480	$480

Total $6380

Final count: 80 guests, 11/21. Includes 6 vegetarian & 4 gluten-free meals. Balance due 11/28.

State the final guest count and price per head.
Itemize staff, rentals and bar service.
Note dietary accommodations agreed with the client.
Use the agreed final guest count and identify any separately priced children's meals.
Distinguish service charges, gratuities and rentals; show only charges agreed with the customer.

Before you send · final checks

Replace all sample names, addresses, prices and policy wording with your actual agreed details.
Use a unique invoice number and include the service dates, issue date and a specific payment due date.
Confirm the customer's billing name, accounts-payable contact and any purchase order required for approval.
Include your accepted payment method and payment reference in notes; never include card details or passwords.
Check quantities, rates and the total before sending. Only apply tax you are required to collect; check local rules if unsure.
If a deposit was paid, reconcile it with the balance before sending. A note alone does not reduce Paidly's invoice total.