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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 06-23-2019, 08:35 AM   #16
Pop Alexandra
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You could also consider Clarvision Payroll if you're still interested in accounting software.
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Old 06-23-2019, 12:19 PM   #17
InThePitBBQ
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Your invoicing should be an extension of the signed catering contract showing the initial deposit and balance due day of cook.

Very cut and dried, the details are always in the signed contract which you need for legal, liability and insurance purposes.
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Old 06-23-2019, 12:25 PM   #18
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This is a good question from a business point of view.... any business.

I'm not a caterer but have been in business for many years. My invoices allow for a breakdown of various charges (labor, material, travel, expenses, custom extras etc... but I have a line item for "Bid Price" that I use about 80% of the time. Frankly, on a short job I don't want to track all the small items and sometimes the charges don't reconcile perfectly with the bid price. For example, on my bid I might be 1 hour high when I calculated labor, but maybe I overrun my material costs. In the end, the bid price works out and usually the bottom line is all the customer cares about.

The most important portion of my quote, bid and invoice are the terms and conditions. In other what I will provide, and what I wont. And any charges for unforeseen events that are out of my control.
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Old 06-25-2019, 11:57 AM   #19
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We created a catering/delivery invoice that has all of our offerings, their prices, and any other fees on it, so it creates an itemized invoice. I like that they have a bunch of options to choose from for sides/Apps, etc. I think it sells more when they see every option in front of them rather then just asking them what they want. They can't order what they don't know we offer. If there is a special order something that they request there are extra spaces to add those.

We also do Pig Roasts and BBQ Packages that include certain meats, sides, etc. and that is charged on a per person basis.
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