🍽️Food and Beverage

Restaurant and Catering Invoice Template

Invoice template for restaurants, caterers, and food service businesses. For events and corporate dining. PDF free.

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1Your Business Details

2Bill To (Client)

3Invoice Details

4Line Items

Description
Qty
Rate ($)
Total
2,380.00
807.50
510.00
352.00
180.00
-1,200.00

5Tax, Discount & Shipping

e.g. "VAT (20%)", "GST (10%)", "CGST + SGST (18%)"

e.g. "Early Payment (5%)", "Loyalty Discount"

6Notes & Terms

INVOICE
#CAT-2025-0612
Date: 2026-05-19
Due: 2026-06-18
Company Logo
From
Golden Fork Catering Co.
events@goldenfork.com
Unit 7 Food Hub, San Francisco, CA 94103
+1 415-555-0338
Bill To
Apex Technologies Inc.
1 Tech Plaza, San Francisco, CA 94105
DescriptionQtyRateAmount
Buffet lunch 3 mains 4 sides salad bar per head x 8585$28.00$2,380.00
Premium dessert station per head x 8585$9.50$807.50
Non-alcoholic beverages per head x 8585$6.00$510.00
Event staff 4 servers x 4 hours16$22.00$352.00
Equipment hire chafing dishes and serving platters1$180.00$180.00
Less: deposit received 1 June 20251$-1,200.00$-1,200.00
Subtotal$3,029.50
Corporate Rate Discount-$151.48
Food and Beverage Tax (8.5%)$244.63
TOTAL$3,122.66
Notes

Event: Q2 All-Hands Lunch 14 June 2025 | Guest count: 85 | Dietary: 12 vegetarian, 5 vegan, 3 gluten-free.

Terms

Net 15. Deposit of $1,200 received 1 June 2025. Balance due 21 June 2025.

Generated by InvoiceHub4U.com

Whether you run a catering company, food truck, or restaurant doing corporate events, a professional invoice ensures you get paid promptly and accurately.

What is a Catering Invoice?

A catering or restaurant invoice is issued for food and beverage services at an event or via corporate dining. It covers food, beverages, staffing, equipment rental, and applicable taxes.

What to Include

  • Catering company or restaurant name
  • Client or event organizer details
  • Event date and venue
  • Itemized food and beverage menu
  • Staffing and service charges
  • Equipment rental if applicable
  • Applicable taxes
  • Deposit paid and balance due

Tips & Best Practices

1

Break out every service

List food, drink, staff, and equipment separately so clients see full value.

2

Confirm guest count

Note the confirmed guest count on the invoice.

3

Include minimum spend

State minimum spend requirements clearly in the notes.

4

Add tipping guidance

Some clients appreciate guidance on gratuity for staff.

Frequently Asked Questions

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