Restaurant Invoice Template

Restaurant invoices are most common for catering, private events, and business customers that need a formal invoice rather than a standard receipt.

• Client name and billing contact
• Event name and location
• Event date(s) or service period
• Guest count (estimated vs final)

• Catering packages (per guest)
• À la carte menu items
• Beverage packages (per guest) or consumption-based charges
• Desserts or specialty items
• Dietary add-ons (if applicable)

• Delivery and setup fee
• Service staff hours (servers, bartenders)
• Service charge or gratuity (if used)
• Rentals (linens, chafers, plates)
• Cleanup fee (if applicable)

• Deposit required to reserve date
• Deposit shown as a credit once paid
• Final balance due date

• Subtotal, sales tax, total due

Restaurants typically invoice catering in one of these ways:

1) Per-guest packages
Fixed price per guest for a set menu. Easiest for planning and billing.

2) À la carte
Itemized trays/platters and menu items by quantity. Works well for office catering.

3) Consumption-based beverage
Alcoholic or beverage service billed by consumption or a package rate.

4) Hybrid
Per-guest food plus separate staffing, rentals, and logistics.

Your invoice template should reflect the model you use and make guest counts and packages easy to verify.

Guest counts and deposits are a common source of invoice adjustments.

• Invoice based on estimated guest count
• Add a “Final guest count” field to confirm pricing
• Show deposits as credit line items
• State when final guest count is due (e.g., 7 days prior)

Full-service events often include staffing and extra charges beyond food.

• Servers/bartenders (hours × rate)
• Service charge or gratuity policy
• Setup and cleanup fees
• Rentals (linens, tableware)
• On-site cooking stations