Restaurant & Catering Invoice
A restaurant and catering invoice template for events, wholesale orders, and corporate accounts. Itemize menus, headcounts, and deposits. Example amounts are illustrative — replace them with your own.
From
Bill to
Items
Custom fields
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Your Company
you@example.com
Invoice
| Invoice # | INV-001 |
| Issued | Aug 31, 2026 |
| Due | Sep 14, 2026 |
Billed to
Client Name
| Description | Qty | Rate | Amount |
|---|---|---|---|
| Item description | 1 | $0.00 | $0.00 |
| Subtotal | $0.00 |
| Tax (0%) | $0.00 |
| Total due | $0.00 |
Notes
Payment due within 14 days. Thank you for your business!
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When to use this template
Use this template for catering events, corporate accounts, or wholesale deliveries — anywhere a restaurant bills on terms instead of at the table.
Fields to include
- Restaurant name and contact
- Client and event details
- Menu packages with guest counts
- Beverage, staffing, and rental lines
- Deposit paid and balance due
Sample line items
- Wedding buffet — 80 guests @ $5580 × $55.00 = $4400.00
- Open bar package (4 hours)1 × $1200.00 = $1200.00
- Service staff — 3 servers3 × $180.00 = $540.00
Practical tips
- Show the deposit as a discount line or note it in the payment section so the balance is obvious.
- Always put the event date and guest count on the invoice.
- Agree on final headcount deadlines before issuing the invoice.
Frequently asked questions
How do catering deposits work on invoices?
Show the full event total, then subtract the deposit already paid — either as a discount percentage or a clearly labeled negative line, with the balance marked as due.
Should gratuity be on catering invoices?
If your contract adds a service charge, include it as a line item. Otherwise leave it off and let the client decide at the event.
When should the final catering invoice be sent?
Most caterers invoice the balance after the event once final headcount is known. Pre-event invoicing is also common if the contract requires it.
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