Free invoice templates for restaurants built for food and drinks, taxes, and tips. Download and edit in PDF, Word, Excel, Google Docs, or Google Sheets.
Download a template, then edit in PDF, Word, Excel, Google Docs or Google Sheets. Print or email when ready.
How to label charges so every invoice makes sense the moment your clients see it.
Itemize menu items, taxes, tips, and service charges with professional invoice line items.
Invoices get picked apart when details are fuzzy. Use these quick fixes to cut confusion and avoid disputes.
Get paid fast for catering, private dining, bar packages, rentals, deposits, and rush add-ons. Clear line items, terms, and region-aware tips with clear answers.
Use per-person pricing plus adders. List food, bar, and staffing separately. Example: “Dinner Buffet, 120 guests x $45”; “Open Bar Package, 120 x $18”; “Servers, 6 hrs x 4 staff.”
Show the nonrefundable amount, what it covers, and the date it applies. Note how you’ll credit it. Example: “Reservation Deposit, credited to final bill, due on booking: $500.”
Gratuity is optional for tips. A service charge is a fee for operations. Separate them. Example: “Service Charge 20%: $600” and “Optional Gratuity: $0–$300 suggested.”
Pass through with markup and show vendor names. Attach receipts if needed. Example: “Chiavari Chair Rental via PartyCo, 120 x $6”; “Markup 15%: $108.”
Bill by distance and hours. Split each phase so clients see the work. Example: “Delivery, 18 miles: $54”; “Setup Crew, 2 staff x 1.5 hrs: $90”; “Cleanup, 2 staff x 1 hr: $60.”
List the minimum, what counts toward it, and the shortfall fee. Example: “Bar Minimum: $2,000; Bar Spend: $1,700; Shortfall Fee: $300.”
Set a final count deadline and a change fee after that date. Rules vary—check local rules. Example: “Guest Count Lock, 7 days prior. Changes after lock: $5 per guest.”
Write an hourly rate for kitchen, floor, and bar teams. Start the clock at contracted end time. Example: “Event Overtime, 9:00–10:00 pm, 8 staff x 1 hr: $240.”
