Marketing & Growth
Catering Menu Template
A fully editable catering menu organized by course — appetizers, entrees, sides, desserts, and beverages — with per-person pricing. Pre-filled with a corporate luncheon example. Customize every item, then print or copy your finished menu to include in your catering contract or invoice.
Pre-filled with a corporate luncheon example. Click any field to edit — business name, courses, items, descriptions, and per-person pricing are all customizable.
What Is a Catering Menu Template?
A catering menu template is a pre-structured document that organizes your food and beverage offerings by course — appetizers, entrees, sides, desserts, and beverages — with per-person pricing. Instead of building menus from scratch for every inquiry, you start with a proven format and customize it to fit each event. Whether you run a dedicated catering business or offer catering as an extension of your restaurant, a polished menu template closes deals faster and communicates professionalism from the first touchpoint.
Industry insight: caterers who present structured, print-ready menus during initial consultations see a 25-40% higher booking conversion rate compared to those who email loose item lists.
How to Use This Catering Menu Template
- 1Edit the business name, event title, and tagline to match your company and the event type
- 2Customize each course section — rename titles, swap items, update descriptions and per-person prices
- 3Add dietary tags (V, GF, Vegan, DF) to item descriptions so planners can identify options at a glance
- 4Add or remove entire course sections to fit your package — brunch, cocktail hour, boxed lunch
- 5Print the finished menu for client presentations or copy the text into your proposal software
5 Catering Menu Tips That Win More Bookings
A well-designed catering menu is a sales tool, not just a food list. These principles are used by top-grossing caterers and backed by food cost data.
Organize by course, not alphabetically
Clients expect the natural meal flow: appetizers, entrees, sides, desserts, beverages. This structure mirrors the actual event experience and makes it easy for planners to visualize the meal.
Price per person, not per plate
Per-person pricing simplifies budgeting for event planners. A corporate client with 120 guests needs to know the total spend instantly — $34/pp is easier to multiply than itemized plate costs.
Offer 2-3 entree options minimum
Corporate events need variety for dietary restrictions and preferences. The industry standard is 2-4 entree choices including at least one vegetarian option. A single entree risks alienating 20-30% of guests.
Mark dietary accommodations clearly
Use shorthand tags like (V) vegetarian, (VG) vegan, (GF) gluten-free, (DF) dairy-free. Place a legend at the bottom. Over 40% of corporate event planners now request dietary-inclusive menus.
Include service style and minimums
Specify whether each package is buffet, plated, or family-style. Include guest minimums and maximums. This prevents back-and-forth emails and sets expectations upfront.
Catering Pricing Benchmarks (2026)
Use these ranges as a starting point for your per-person pricing. Actual prices depend on your market, ingredient sourcing, and food cost percentages. Most profitable caterers target 28-35% food cost on their menus.
| Category | Price Range | Typical Portion |
|---|---|---|
| Passed Appetizers | $3-$6/pp | 4-6 pieces |
| Plated Entree (Chicken) | $24-$35/pp | 6-8oz protein |
| Plated Entree (Fish) | $30-$42/pp | 6oz filet |
| Plated Entree (Beef) | $38-$55/pp | 6-8oz filet |
| Buffet Lunch Package | $22-$35/pp | 2 entrees + 3 sides |
| Dessert Course | $6-$12/pp | 1-2 items |
| Non-Alcoholic Beverages | $3-$6/pp | Unlimited refills |
| Bar Service (per hour) | $15-$30/pp | Full open bar |
Need to calculate exact per-dish costs? Use our recipe cost calculator to price every menu item. Pair your menu with a catering invoice for seamless client billing.
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