Food Truck Catering proposal template

This Food Truck Catering proposal has 4 packages, A$1,650 to A$3,080, 10% due when your client approves and the balance on delivery. Below is the template exactly as it arrives: the scope, the packages with their inclusions and timelines, and the starting terms your client accepts. Every figure is a starting point you edit before you send it.

Use this template freeA$1,650 to A$3,080, 10% on approval

Who it is for: Caterers
Ideal client: A host feeding a confirmed number of guests
Category: Catering
Packages: 4

The scope

What the client reads

This is the wording the template arrives with. Yours replaces it.

A food truck at your casual wedding, 21st, backyard party or staff day, cooking to order for your guests. The truck brings its own water, gas, power and waste, so your site needs only room for the truck. Each tier is a minimum spend, set by the season and the day: peak season runs from 1 September to 30 April; weeknight means a weekday lunch or Monday to Thursday night, and weekend runs from Friday night to Sunday, Saturday lunch included. Formal seated service is a $3,080 minimum on any day. Guests are $25 each, so each minimum covers the guests shown.

4 to choose from

The packages

The client picks one, and the one they pick is the one they approve and pay on.

Off Peak Weeknight

Minimum spend, May to August, weekday lunch or Monday to Thursday night

A$1,650

Two hours of service on the day

Minimum spend $1,650, covering 66 guests at $25
Two hours of service, a crew of two included
Vegetarian, vegan and gluten free choices
Each extra guest $25

Peak Weeknight

Minimum spend, September to April, weekday lunch or Monday to Thursday night

A$2,200

Two hours of service on the day

Minimum spend $2,200, covering 88 guests at $25
Two hours of service, a crew of two included
Vegetarian, vegan and gluten free choices
Each extra guest $25

Off Peak Weekend

Minimum spend, May to August, Friday night to Sunday, Saturday lunch included

A$2,750

Two hours of service on the day

Minimum spend $2,750, covering 110 guests at $25
Two hours of service, a crew of two included
Vegetarian, vegan and gluten free choices
Each extra guest $25

Most picked

Peak Weekend

Minimum spend, September to April, Friday night to Sunday, Saturday lunch included

A$3,080

Two hours of service on the day

Minimum spend $3,080, covering 123 guests at $25
Two hours of service, a crew of two included
Vegetarian, vegan and gluten free choices
Each extra guest $25

The page your client opens

The whole thing, live

Not a screenshot. This is the real client page running on an invented deal. Pick a package and press approve to see what your client would see; nothing is sent or charged.

vytdeal.com/d/sample

Deposit, then balance

How it gets paid

10% is due when the client approves, and the balance when you mark the work delivered. Both payments happen on the same link the proposal is on.

Card or bank transfer, and you choose which per deal. If you want a package to bill every month instead of once, you set that on the package itself when you build the deal, and the client can cancel it from their own link.

Prices are a starting point in Australian dollars. Change the figures, the inclusions and the number of packages to suit what you sell.

What approving the page records

The starting terms

These sit above the approve button. The client reads them, and approving records that they accepted them.

The booking. Deposit holds your date; balance due on the final numbers date.
Final numbers. Numbers and the menu are fixed 14 days before; then guests may rise at $25 each, not fall. Fewer guests never lower the minimum spend.
Dietary. Tell me dietary needs in writing by the final numbers date, any surcharge quoted first. I take due care; allergen traces may occur in a shared kitchen; allergens and registration on request.
Staff. No alcohol is served from the truck. Extra staff are $70 each an hour, only if you ask.
The site. By the final numbers date, confirm in writing the truck access, level ground, arrival time and parking I list. If any is missing on the day for a reason you control, I serve what I safely can and the price stands less costs saved; replacement hire is at cost. A site I cannot work on counts as cancellation.
Hire and extras. Hire is at cost, shown first. Overtime, breakages at replacement cost and guests above final numbers are invoiced after the event, due in 7 days.
Leftovers. Only food out under 2 hours, where I agree, at your risk.
Travel. Over 20 km away, $2 per km each way.
GST and loadings. Prices include GST where it applies. Public holidays add 20 percent to food and 75 percent to staff, Sundays 25 percent to staff, never stacked; if none is shown, none applies. Card payment adds no fee.
Date moves. One move within 12 months of the booked date keeps all paid if I am free, less food bought at cost; else the scale runs from your request.
If I cannot deliver. If for any reason I cannot deliver: an equal caterer you approve, or a full refund.
Cancellation. In writing; I keep only the real loss. With 60 days notice or more, all is refunded. With 14 to 59 days, I keep the price less what refilling the date earns and costs saved, up to the deposit. Under 14 days I keep the price less refill and costs saved, never more than the payments due.

Approving this page records that you accepted this scope, this price and these terms.

Starting terms, not legal advice. Read them, change what does not match how you work, and have a lawyer look at them if the work is large enough to warrant it. Your own default terms in Settings replace these automatically.