Allergen Matrix and Dish Record
Keep one grid that anybody taking an order can read, instead of a set of recipe cards nobody has time to look through during service.
KC-06 1 page
Kitchen and catering · KC-10
Catering Event Order Sheet
A free printable catering event order — one event with client, date and covers, the menu agreed, dietary requirements, timings, staff, equipment hired and the deposit and balance.
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2 pages. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
Print it and write on it
Fill it in type and save
The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.
What this sheet is for
Hold everything agreed for one event on one document, so the kitchen, the staff and the invoice are all working from the same page.
Who it is for
Caterers, small event kitchens, pubs and village halls taking bookings, and anyone cooking for a party they are being paid for.
How to use it
- Fill in the client, the venue, the covers and the timings as the booking is taken.
- Write the menu agreed course by course, with the covers for each dish.
- Record every dietary requirement and the dish being served instead.
- List who is working, when they arrive and what they are doing.
- Note the deposit and the balance with the dates, and get the sheet signed.
What is on the sheet
2 pages, in this order:
Page 1
Printed under the title: One event on two pages — the client and the covers, the menu agreed, the dietary requirements, the timings, who is working, what is hired in, and what has been paid.
Confirm the dietary lines with the client. Agree the dietary requirements with the client in writing and check them against your own allergen record before the day. What has to be declared, and how, is set where you are — this sheet is the order and the record of what was agreed, not a statement of what the rules ask for.
Write-on lines: Client · Contact number · Event date · Venue · Covers · Service style · Arrive on site · Service from · Service until · Off site by
Menu agreed
Table, 10 rows: Course · Dish · Covers · Notes
Page 2
Dietary requirements — as confirmed with the client
Table, 4 rows: Guest or table · Requirement · Dish served instead · Confirmed
Staff on the day
Table, 4 rows: Role · Name · Arrives · Job on the day
Equipment and hire
Table, 3 rows: Item · Quantity · From / hired from · Returned
Money and agreement
Write-on lines: Quoted total · Deposit received · Date received · Balance due · Date paid
Signature strip: Agreed by (kitchen) · Agreed by (client) · Date
Questions
Why is the dietary section separate from the menu?
Because it is the part that changes after the menu is agreed, often days before the event. Keeping it on its own lines means a late addition does not get written in the margin of the menu and missed.
Why two pages?
Because an event has two halves: what was agreed with the client, and what the kitchen has to put on the ground. Splitting them means the first page can go to the client and the second stays in the kitchen.
Related sheets
Menu Planning Sheet
Plan the prep against the covers you are actually expecting, and settle who is doing what before service rather than during it.
KC-08 1 page
Recipe Costing Sheet
Work out what a dish actually costs to make as you make it, including the trimmings, so a price is set from a figure rather than a feeling.
KC-01 1 page
Event Run Sheet
Get the day out of one person's head and onto a page everybody can read, so the event does not stall when the organiser is dealing with something else.
CB-11 1 page
Also in the resources library
The same subject, with a version you can fill in on screen.
Cooking for a Crowd Quantity Calculator
Total quantity of each dish or item for the number of guests.
KF-598 Form PDF Excel Online
