Catering Menu & Pricing Sheet
A printable catering menu and pricing sheet — per-head package tiers, menu options by category, add-on services with prices, and a built-in event-estimate calculator (per-head price × guest count), plus minimums and booking terms.
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Harvest Table Catering CATERING MENU & PRICING SHEET Phone: +1 415 555 0148 Email: events@harvesttable.example Service area: San Francisco Bay Area Prices effective: June 1, 2026 ============================================================ PER-HEAD PACKAGES ============================================================ • Breakfast / brunch buffet: $22.00 per person • Classic lunch buffet: $28.00 per person • Plated 3-course dinner: $45.00 per person • Premium plated dinner: $68.00 per person • Passed appetizers (1 hr): $16.00 per person ============================================================ MENU OPTIONS ============================================================ STARTERS: winter greens salad; roasted squash soup; charcuterie board MAINS: herb roast chicken; braised short rib; pan-seared salmon; squash risotto (v) SIDES: garlic mashed potatoes; roasted seasonal vegetables; wild rice pilaf DESSERTS: chocolate torte; seasonal fruit tart; assorted mini pastries ============================================================ ADD-ON SERVICES ============================================================ • Bar service (beer & wine, per hour): $350.00 • Wait staff (per server): $160.00 • China, linens & rentals (per guest): $6.00 • Cake-cutting service: $75.00 • Delivery & setup (within service area): $150.00 ============================================================ SAMPLE EVENT ESTIMATES (per-head × guest count) ============================================================ • Lunch meeting (lunch buffet): 30 guests × $28.00 = $840.00 (food & beverage; before tax/gratuity) • Wedding dinner (plated 3-course): 120 guests × $45.00 = $5,400.00 (food & beverage; before tax/gratuity) • Cocktail reception (appetizers): 75 guests × $16.00 = $1,200.00 (food & beverage; before tax/gratuity) ============================================================ MINIMUMS & TERMS ============================================================ Minimums: 25-guest minimum for buffets; 40-guest minimum for plated service. Terms: Final guest count due 10 days before the event. 50% deposit to reserve the date; balance due on the event day. Prices exclude tax and gratuity. ============================================================ Prices are a guide and exclude tax and gratuity unless stated. This is a pricing sheet, not a contract — final pricing is confirmed in a signed catering agreement.
About this template
A catering menu and pricing sheet is the document that turns an inquiry into a booking: it shows a prospective client what you offer and what it costs without a back-and-forth, and it sets expectations before you write a formal contract. The structure that converts is **per-head package tiers first** (a clear price per person for each service level — buffet, plated, premium, appetizers), then the **menu options by category** so clients can picture the meal, then **add-on services** (bar, staff, rentals, delivery) priced separately so the base number stays clean. The single most useful feature here is the built-in **event-estimate calculator**: enter "label | per-head | guests" and the sheet computes the food-and-beverage total (per-head × guest count) for common scenarios — a 120-guest plated wedding at $45/head instantly reads "$5,400" — which is exactly the number a client wants and prevents the mental math that stalls decisions. A few specifics matter for caterers. State your **minimums** (most buffets and plated services have a guest floor) so small inquiries self-qualify. Be explicit that prices **exclude tax and gratuity** unless stated — most prepared-food catering is taxable, and how service charges and tips are taxed varies by state, so don't bury it. And treat the sheet as a **price list, not a contract**: the binding terms (deposit, final-count deadline, cancellation, allergens, service style) belong in a signed catering services agreement once the client says yes. Keep it to one or two pages, put your contact details and an effective date at the top, and refresh it when your costs change.
When to use it
- Sending a prospective client your catering menu and prices.
- Publishing per-head package pricing for events.
- Quoting common event scenarios with computed food-and-beverage totals.
- A clean leave-behind before drafting a catering contract.
What to include
- Per-head package tiers with a clear price per person.
- Menu options grouped by category (starters/mains/sides/desserts).
- Add-on services (bar, staff, rentals, delivery) priced separately.
- Sample event estimates with computed totals.
- Minimums, an effective date, and tax/gratuity exclusions.