Food Truck Invoice Template

To create an invoice, open the Invoice sheet, enter the invoice number and event details (date, location, headcount), and select the client from the dropdown. Pick your menu items from the rate card dropdown, enter the quantity or headcount for per-person items, and the rates and line totals fill in automatically. Enter the mileage to the event location and the travel surcharge calculates itself. If a deposit has been received, enter it in the deposit field and the balance due updates immediately. The minimum booking check will highlight if the total falls below your threshold. Print or export to PDF to send to the client.

The numbers that matter in food truck catering are food cost percentage (target: 28–35% of revenue), labor as a share of event revenue (typically 20–30%), and your break-even headcount for each event. At a per-person rate of $15 and a food cost of $5.50 per head, a 50-person minimum event generates about $750 in contribution margin before labor and travel costs — but only if the travel surcharge actually covers your fuel and time. Food trucks that don't itemize travel costs separately routinely absorb $50–$150 per event in unrecovered transportation costs that never show up in the math.