Catering Event Order Sheet
Hold everything agreed for one event on one document, so the kitchen, the staff and the invoice are all working from the same page.
KC-10 2 pages
Restaurants and bars · RB-07
Function and Set Menu Order Form
A free printable function menu order form — a party's set menu with numbers per dish, dietary needs, drinks, room and extras, deposit and balance, both signed.
Download Free · no sign-up
One page. 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
Get a function's food, drink, room and money agreed on one sheet the kitchen and the organiser both hold, so the numbers on the night match what was ordered.
Who it is for
Restaurant and pub managers, function coordinators and chefs taking bookings for parties, wakes, works dinners and celebrations on a set menu.
How to use it
- Take the organiser's details, the date, times, guest count and room.
- List each dish by course with the number ordered; check each course adds up to the guest count.
- Write dietary and allergen needs against the guest they belong to.
- Agree drinks, room layout and extras, then the price per head, deposit and balance.
- Confirm final numbers and menu choices by the date you set, and give the kitchen its copy.
What is on the sheet
One page, top to bottom:
Printed under the title: A party's set menu written down once and agreed with the organiser: how many of each dish per course, the dietary needs against the guests they belong to, the drinks and the room, and the deposit and balance. Prices are whatever you agreed.
Write-on lines: Organiser / party name · Phone / email · Booked by · Date of function · Arrival time · Sit down time · Guests · Room / area · Occasion
Menu choices — one row per dish; totals per course must equal the guest count
Table, 9 rows: Course · Dish · Number · Dietary / allergen notes
Drinks, room and money
Write-on lines: Arrival drinks · Wine on tables · Bar tab or cash bar · Cake / corkage · Room layout / AV · Price per head (agreed) · Extras · Total · Deposit paid / date · Balance due by · Final numbers confirmed (date) · Menu choices confirmed (date) · Kitchen copy given to
Signature strip: Organiser · For the venue · Date
Questions
How is this different from the Catering Event Order Sheet?
That sheet is for catering taken out to an event: delivery, equipment and service off site. This one is a function in your own room on your own set menu, with the per-dish counts the kitchen cooks from and the room and drinks the floor sets up.
Why is no price per head printed?
Because it is whatever you agreed with the organiser for that menu on that date. The form has blanks for the price, the deposit and the balance so both copies carry the same figures.
Related sheets
Front of House Table Plan Sheet
Put a whole service's floor on one sheet before the doors open, so the host, the servers and the pass all work from the same plan and change it in the same pen.
RB-06 1 page
Deposit and Payment Receipt
Give a receipt for money taken and keep an identical copy, with the balance still owed written on both halves.
IM-03 1 page
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
