Quick answer
A catering invoice in Australia should include your business details (including ABN), an invoice number, dates, a clear description of the event (menu, head count, staff, hire), any deposit already paid, GST (if registered), and payment terms.
Use the copy/paste template below, or send it faster with Free Invoice App (Starter plan includes 7 sends/month, no credit card).
The solution (manual first, then faster)
Option A: Use a manual template (good in a pinch)
Manual templates work when you just need something you can copy into an email or PDF.
Option B: Use Free Invoice App (faster, more consistent)
- Save each client/event once, reuse forever
- Generate a clean PDF instantly
- Email invoices and track status (draft / sent / paid)
- Upgrade only when you need it: Starter (7 sends/month), Pro (250 sends/month), Pro+ (unlimited + custom domain + team)
Free catering tax invoice template (copy/paste)
Copy this into a document. If you’re GST-registered, label it “Tax Invoice” and include GST amounts.
TAX INVOICE (if GST-registered) From: Business name: [Your Catering Business Name] ABN: [Your ABN] Phone: [Phone] Email: [Email] Bill To: Client name: [Client Name] Event: [Type] Date: [DD/MM/YYYY] Venue: [Venue] Email: [Client Email] Invoice details: Invoice number: [INV-0001] Invoice date: [DD/MM/YYYY] Due date: [DD/MM/YYYY] Catering: - [Menu package — 60 guests @ $X/head] $[amount] - [Beverage package] $[amount] - [Wait/kitchen staff — [n] hrs @ $X] $[amount] - [Equipment / crockery hire] $[amount] - [Delivery & setup] $[amount] Subtotal (ex GST): $[amount] GST (10%): $[amount] (only if GST-registered) Total: $[amount] Less booking deposit: -$[amount] Balance due: $[amount] Payment terms: - Balance due [X days] before the event - Bank transfer to: [Account name / BSB / Account] - Reference: Invoice number Notes: - Final numbers confirmed [X days] prior. Thanks!
Deposits and final head counts
Catering almost always runs on a deposit to secure the date and a balance once final numbers are locked in. Invoice the deposit first, then a final invoice that subtracts it — see our deposit invoice guide. State your final-numbers and cancellation cut-off clearly so there’s no dispute over head count.
What needs to be on a catering tax invoice in Australia?
- Words “Tax Invoice” (if GST-registered)
- Your business name and ABN
- The invoice date and a unique invoice number
- A description of the catering, head count and extras
- The total amount payable and any deposit already paid
- GST amount (or that the total includes GST)
Note: This is general information and not tax advice.
Features caterers tend to use most
- Deposit + balance: secure the date, then bill once numbers are final.
- Scheduled sending (Pro): queue the balance invoice for the week before.
- Per-service T&Cs (Pro+): attach cancellation and numbers terms to every PDF.
- Add expenses: track food, staff and hire so your event margin is clear.
Conclusion: send your catering invoice today
Copy/paste the template above if you just need something quick. For deposits, balance invoices, and tracking, Free Invoice App handles the full workflow.