Catering Invoice Question
OK, this BBQ thing is really taking off and it looks like catering is the direction I've decided to go. (Actually with all the phone calls it was decided for me). Anyway, I've downloaded a nice invoice template but I was wondering how some of you pros filled out your invoice in the "description" section. Do you itemize each item you cook or prepare individually or just put a total at the bottom. For Example, mine looks like this at the moment:
Trim, prepare, cook, & deliver..........
then I put underneath whatever meats and/or sides I have prepared. Then just total it at the bottom.
Any suggestions? This seems kinda lame to me.