Sample Catering Invoice Total (100 guests)
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Food per guest × 100 | pcs | — | ||
| Staff per guest × 100 | pcs | — | ||
| Equipment & Transport | pcs | — | ||
| VAT (19% on subtotal) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Issue the invoice within 24 hours of the event — payment speed correlates with invoice speed.
- Include payment terms (14 / 30 days) and a late fee clause on every invoice.
- Always itemise: food, drinks, staff, equipment, transport — clients trust transparency.
- Use a unique invoice number sequence — required by tax authorities in most countries.
Frequently Asked Questions
Your company details, client details, invoice number, event date, itemised lines, subtotal, VAT, total, payment terms, bank details.
Within 24 hours of the event. The closer to the event date, the faster payment usually arrives.
Yes — App4Chef converts any quote into an invoice with one click, applies VAT automatically and supports multi-language formats.