Templates / Catering
Add the menu, guest count, staff and rentals, and download a catering quote as a PDF.
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Calculators, receipts and guides that go with this quote.
Catering clients compare quotes by price per person, but the real cost of an event comes from everything around the food: staff, rentals, setup, service charge and tax. A good quote shows the menu and per-person price first, then lists those other pieces on separate lines so there's no shock at the end. Service style changes everything. A drop-off buffet, a staffed buffet and a plated dinner with servers at every table are three different jobs. Be clear about the guest count rules: when the final number is due and whether there's a minimum. Allergies, dietary needs, kitchen access at the venue and alcohol rules are easy to forget and painful to fix on the day, so put them in the notes.
Is the service charge the same as a tip?
Not always. A service charge can cover staff wages, coordination or overhead, and some caterers don't pass it fully to staff. State what yours covers and whether gratuity is separate.
When do I need to give a final guest count?
Many caterers ask for the final count a week or two before the event so they can order food and schedule staff. Put the exact date in the quote.
Can you accommodate allergies and special diets?
Most caterers can with notice. Ask for allergies with the final count and note whether your kitchen can avoid cross-contact.
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