Wedding Sit Down Catering proposal template

This Wedding Sit Down Catering proposal has 3 packages, A$6,560 to A$14,800, 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$6,560 to A$14,800, 10% on approval

Who it is for: Caterers
Ideal client: A host feeding a confirmed number of guests
Category: Catering
Packages: 3

The scope

What the client reads

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

Catering for a seated wedding reception of 40 to 150 guests, plated or shared, cooked fresh, brought in refrigerated transport and served by my own team. Food is priced per guest and staff by the hour, each on its own line; the price shown is for 80 guests, and the total follows your final numbers. Every package states the courses, the service style, the staff and their hours, so you can compare it with any other quote. Children 5 to 11 are 75 percent of the adult food price, and 4 and under are free.

3 to choose from

The packages

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

Essential

80 guests, two plated courses, with staff

A$6,560

Served on the wedding day

Two plated courses, served alternate drop
Food: 80 guests at $47, $3,760
Staff: 8 waiters for 5 hours at $70, $2,800
One waiter per 11 guests; each extra guest $47
Crockery and cutlery

Most picked

Classic

80 guests, three courses, with staff

A$12,960

Served on the wedding day

Three courses, plated alternate drop or shared platters
Food: 80 guests at $127, $10,160
Staff: 8 waiters for 5 hours at $70, $2,800
One waiter per 11 guests; each extra guest $127
Menu tasting for two
Crockery, cutlery and glassware

Signature

80 guests, fine dining, with staff

A$14,800

Served on the wedding day

Three course fine dining menu, plated
Food: 80 guests at $150, $12,000
Staff: 8 waiters for 5 hours at $70, $2,800
One waiter per 11 guests; each extra guest $150
Menu tasting for two
Crockery, cutlery, glassware and linen

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; 40 percent at 8 weeks; balance due on the final numbers date.
Final numbers. Numbers change freely until 28 days before, then fix with the menu, rising only at the per head price.
Tasting. $90 for two where not included above.
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. Courses follow a run sheet agreed 14 days before. Extra staff are $70 each an hour, only if you ask.
The site. By the final numbers date, confirm in writing the kitchen, power, water, parking and access 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.
Drinks. Own drinks are $5.50 a guest where I hold a licence; I serve responsibly.
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 90 days notice or more, all is refunded less planning time at $75 an hour, hours shown, up to the deposit. With 28 to 89 days, I keep the price less what refilling the date earns and costs saved, up to the deposit. Under 28 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.