25% deposit on booking. Final guest count due 7 days before event.
Tap the services your customer needs and watch the total update live. Copy the quote, send it, and turn it into an invoice when the job is approved.
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For caterers, private chefs, and event food teams. Itemize per-head menus, staff hours, rentals, and gratuity, with deposit and balance-due workflows for events.
Per guest for food, plus separate lines for staff hours, rentals, delivery, and an 18–22% service charge or gratuity. Tax is usually applied to food and rentals.
Industry standard is a signed proposal with deposit at booking, a revised invoice 7–14 days before the event with confirmed guest count, and a final invoice for any overages after.
Mandatory service charges are usually taxable; voluntary tips are not. Check your state and label them clearly on the invoice.
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