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Lignes de facturation
La TVA — traiteur 10% (food/non-alcoholic drinks), alcool 20% est appliquée uniquement aux lignes avec la case “TVA — traiteur 10% (food/non-alcoholic drinks), alcool 20%” cochée.
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| Date de facture | — |
| Description | Quantité | Taux | Montant |
|---|---|---|---|
| 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 |
| Sous-total | €0.00 |
| TVA — traiteur 10% (food/non-alcoholic drinks), alcool 20% (10%) | €0.00 |
| Total | €0.00 |
Free catering invoice generator & template
Create a professional catering invoice for weddings, corporate events, parties and food-service contracts in minutes. Add the event date, venue and guest count, split menu items from staffing and rentals, record the deposit already received, and download a clean PDF — free, with no sign-up required.
What should a catering invoice include?
Catering is billed differently from most services — overwhelmingly per head rather than per hour, and almost always with a deposit paid well before the event. Beyond the standard invoice fields, a proper catering invoice records the event date (distinct from the invoice date), the venue, the guest count that drives per-head pricing, the service style, and any deposit already paid so the balance due is clear.
- Event date and venue/location
- Guest count (the figure your per-head pricing is based on)
- Service style — buffet, plated, passed hors d'oeuvres or drop-off
- Menu items, priced per person or by quantity
- Staffing, rentals, delivery/setup fees as separate line items
- Deposit received, subtracted to show the balance due
Why does the food/alcohol split matter?
Across much of the EU, prepared food served with service qualifies for a reduced VAT rate, but alcoholic beverages are carved out to the standard rate — even on the same invoice. France taxes traiteur food and non-alcoholic drinks at 10% but alcohol at 20%; Poland taxes catering at 8% but alcohol always at 23%; Germany taxes catering food at 7% (from January 2026) but beverages at 19%. If your event includes a bar package, invoice alcohol as a separate line so the correct rate applies to each part of the bill.
How does the deposit and balance-due math work?
A non-refundable deposit of 25-50% at booking is standard industry practice, since caterers commit to food-purchasing costs well ahead of the event. Enter the deposit already received in the dedicated field, and it's automatically subtracted from the invoice total to show the balance due — no manual line-item math required. Note that your final invoice is typically based on the guaranteed headcount locked 7-14 days before the event, which may not match actual attendance.