Catering Invoice Generator
Create a professional catering invoice for weddings, corporate events and parties — with guest count, deposit and balance-due math built in — then download as a clean PDF, free with no sign-up.
Your Business Information
Client Information
Brand Your Invoice
Invoice design
Invoice Details
Line Items
GST is applied only to line items with the “GST” box ticked.
Signature
Add your authorised signature. It will only appear on the invoice preview and PDF if you actually sign.
Preview:
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| Invoice Date | — |
| Description | Quantity | Rate | Amount |
|---|---|---|---|
| Buffet menu — entrée, side, dessert (per person) | 1 | A$0.00 | A$0.00 |
| Passed hors d'oeuvres (per person) | 1 | A$0.00 | A$0.00 |
| Bar service — beer & wine package (per person) | 1 | A$0.00 | A$0.00 |
| Waitstaff — servers & bartenders (hours × staff) | 1 | A$0.00 | A$0.00 |
| Delivery & setup fee | 1 | A$0.00 | A$0.00 |
| Table linens & place settings rental | 1 | A$0.00 | A$0.00 |
| Service charge (18%) | 1 | A$0.00 | A$0.00 |
| Less: deposit received | 1 | A$0.00 | A$0.00 |
| Subtotal | A$0.00 |
| GST (10%) | A$0.00 |
| Total | A$0.00 |
Catering tax invoice generator for Australian events and food businesses
Create an Australian catering invoice for weddings, corporate events, office catering, parties, drop-off meals, buffets, plated service, staff, hire items, delivery, setup, GST, deposits and final balances.
Australian catering invoices should connect the bill to the event: event date, venue, service style, guest count, menu, staff, equipment hire, delivery, deposit and GST status. Food-business licences and permits vary by state, territory and local council, so the invoice should preserve the event details without pretending to be the full compliance file.
What an Australian catering invoice should include
A catering invoice is usually approved against a quote, event order or booking contract. The event date, venue, guaranteed headcount and service style are often as important as the subtotal.
- Catering business name, ABN, address, contact details and payment instructions.
- Client or event host name, billing address, company, purchase order or planner reference.
- Event date, venue, delivery address, event type and guaranteed guest count.
- Service style such as buffet, plated, canapes, drop-off, boxed meal, bar or office catering.
- Menu, drinks, staff, chef, delivery, setup, breakdown, equipment hire and service charge separately.
- Deposit, booking payment, final headcount adjustment, amount paid and balance due.
- GST amount and Tax Invoice wording only when the caterer is GST-registered.
- Dietary, allergen, access, loading, power, water and timing notes where useful.
GST and Tax Invoice wording
GST is 10% on most taxable supplies once a business is registered. A GST-registered caterer should show the GST amount and use Tax Invoice wording; an unregistered caterer should not charge GST or call the document a Tax Invoice.
Keep food, drinks, staff, hire items, delivery and service charges separate so the caterer and customer can review the correct GST treatment and reconcile the event quote.
Food-business registration and venue records
Food licences and permits depend on business type, activity, state or territory and local government area. A caterer may need different registrations for fixed premises, mobile food, temporary events or alcohol service.
The invoice is not a food-safety plan, but it should preserve the event date, venue, menu and special handling notes so the business can match it to permits, kitchen records, allergen notes and delivery logs.
Deposits, guest count and final balance
Caterers often collect a booking deposit and issue the balance after final guest numbers are confirmed. Show the full event charge, then apply the deposit or prepayment as a credit.
If the guaranteed count changes, add a headcount adjustment rather than silently changing the package price. It makes the final balance easier for the client to approve.
Common Australian catering invoice mistakes
- Leaving out the event date, venue or guest count.
- Mixing menu, staff, drinks, delivery and equipment hire into one vague line.
- Using Tax Invoice wording when the caterer is not GST-registered.
- Not showing the deposit or final headcount adjustment.
- Omitting dietary, allergen, access or setup notes needed by the event team.
- Assuming food-business permits are the same across every council or state.