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.
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Klantgegevens
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Invoice design
Factuurgegevens
Factuurlijnen
VAT — food/non-alcoholic drinks 12% from 1 Mar 2026, alcohol 21% wordt enkel toegepast op factuurlijnen waarbij het vakje “VAT — food/non-alcoholic drinks 12% from 1 Mar 2026, alcohol 21%” is aangevinkt.
Handtekening
Voeg uw handtekening toe. Deze verschijnt enkel op het voorbeeld en in de PDF als u effectief tekent.
Voorbeeld:
Gratis facturatie-app
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| Factuurdatum | — |
| Omschrijving | Aantal | Tarief | Bedrag |
|---|---|---|---|
| Buffet menu — entrée, side, dessert (per person) | 1 | €0.00 | €0.00 |
| Passed hors d'oeuvres (per person) | 1 | €0.00 | €0.00 |
| Bar service — beer & wine package (per person) | 1 | €0.00 | €0.00 |
| Waitstaff — servers & bartenders (hours × staff) | 1 | €0.00 | €0.00 |
| Delivery & setup fee | 1 | €0.00 | €0.00 |
| Table linens & place settings rental | 1 | €0.00 | €0.00 |
| Service charge (18%) | 1 | €0.00 | €0.00 |
| Less: deposit received | 1 | €0.00 | €0.00 |
| Subtotaal | €0.00 |
| VAT — food/non-alcoholic drinks 12% from 1 Mar 2026, alcohol 21% (12%) | €0.00 |
| Totaal | €0.00 |
Catering invoice generator for Belgium
Create a Belgian catering invoice for weddings, corporate events, receptions, office catering, buffets, plated service, staff, rentals, deposits, food, drinks and Belgian VAT.
Belgian catering invoices should connect the charge to the event: date, venue, guest count, menu, staff, delivery, rentals, deposit and VAT treatment. Alcohol, non-alcoholic drinks and food should never be hidden in one undifferentiated package line.
What a Belgian catering invoice should include
- Caterer name, enterprise/VAT number, address and payment instructions.
- Client, event host, company, billing address, PO or planner reference.
- Event date, venue, delivery address, event type and guaranteed guest count.
- Service style such as buffet, plated dinner, reception, drop-off, boxed meal, bar or office catering.
- Menu, food, non-alcoholic drinks, alcoholic drinks, staff, delivery, setup, breakdown, rentals and service charges separately.
- Deposit, booking payment, final balance, Belgian VAT rate and amount paid.
- Dietary, allergen, venue access, loading, timing and setup notes where useful.
Belgian VAT: food, drinks and alcohol
Belgian VAT has 21%, 12% and 6% rates. The tool defaults Belgian catering to the current food/non-alcoholic catering treatment used in this app, while alcoholic drinks remain 21%. Always split alcohol from food and non-alcoholic drinks.
If an event mixes catering, room hire, staffing, equipment rental or bar service, keep those items separate so the caterer and client can verify the correct rate before accounting entry.
Deposits, guest count and event records
Show the full event charge, then apply the deposit or prepayment as a credit so the balance due is clear. If the guaranteed guest count changes, add a headcount adjustment rather than silently changing the package price.
Belgian event clients often need the venue, event date, PO, guaranteed headcount and timing notes for internal approval. Keep allergen and dietary notes visible enough for billing context, while operational food-safety files stay outside the invoice.
Common Belgian catering invoice mistakes
- Leaving out event date, venue or guest count.
- Combining food, alcohol, staff, rentals and delivery into one vague line.
- Applying one VAT treatment to alcohol and food without review.
- Not showing the deposit or final headcount adjustment.
- Omitting allergen, access or timing notes needed by the event team.