Restaurant Invoice Template

To create an invoice, go to the Invoice sheet, enter the invoice number and event details (date, venue, guest count), and select the client from the dropdown. In the line items section, pick each item from the Catering Menu dropdown, enter the quantity or headcount, and the rate and total fill in automatically. Add your service charge percentage and the gratuity calculates itself. If a deposit has been received, enter it in the deposit field and the balance due updates immediately. Print or export to PDF to send — the layout is formatted to look clean on a standard page.

Restaurant catering invoices carry two risks that don't apply to most service businesses. The first is pricing errors: quoting a 200-person event at the wrong per-person rate, forgetting to include gratuity, or applying tax to non-taxable catering services are all costly mistakes that are hard to correct after the fact. The second is deposit exposure: catering operations routinely commit food costs, labor, and equipment rental weeks before the event date. Without a system to confirm deposits are received before you start prepping, you're extending unsecured credit to clients who haven't yet committed. This template addresses both by building the deposit workflow into the invoice system rather than treating it as a separate accounting task.