Restaurant Invoice Template serves as an administrative tool informing Clients that payment is owed for menu items ordered. Expect several pieces of information to be requested by this paperwork. Regardless of the file version you choose, the information you furnish will display in predetermined areas since this will be one of the key functions of this document. By standardizing both the development of your invoice as well as its presentation when completed, a Restaurant Business can shorten the invoicing process and remove much of the guesswork that may otherwise be involved with its presentation.
Personal (Private) Chef Invoice – Used for any cooking services provided.
How to Write in PDF and MS Word
Download: Adobe PDF & Microsoft Word (.docx)
Step 1 – Save The Restaurant Invoice From This Site
When you wish to issue an invoice to your Restaurant Clients or Patrons seek out and select either the “PDF” button or the “Adobe PDF” link to obtain a portable document format version of the template in the preview. If you wish to work with Microsoft Word, you may also use the “Word” or “Microsoft Word (.docx)” link to access this version
Step 2 – Give A Report On The Restaurant Behind This Invoice
The text box at the beginning of the page requires the Restaurant’s full Business Name or “Company Name.” 
Input the “Name” of the Server or Restaurant’s Cashier issuing this paperwork. The first available space is designated with the phrase “Name.” Here, submit the “Name” of the Restaurant Server, Cashier, or the Restaurant Employee who oversees this paperwork. Next, the office address and other contact information for the Restaurant should be furnished to this area. Utilize the next two blank spaces for the “Street Address” and the “City, State, Country” of the Restaurant’s Office Address. The postal code of the Restaurant’s address is necessary for the address you reported above to be useable. The space labeled “Zip Code” will accept this information. The final tasks to complete will be to attach the Restaurant’s official Customer “Phone” line along with its current “E-Mail”
Step 3 – Produce The Preliminary Information Used To Define this Document
The space with the “Invoice #” designation should display the filing number assigned to this Restaurant bill. Only the Restaurant issuing this invoice can determine this number since it must remain as a distinguishable item in its internal files. 
The “Date” when this invoice is developed is usually the same calendar day the Patron ordered the restaurant items (and in all likelihood the same “Date” when this payment is due). However, it should be noted that an invoice “Date” serves an additional function. One of which is a means of identification complementary to the invoice number you recorded earlier. To supply this information seek out the “Date” line on the right-hand side of this document then report this information accordingly.
Step 4 – Identify The Restaurant Client Or The Patron
The Restaurant Client, Patron, or Diner must be named as the Invoice Payer. The “Bill To” heading will reach this goal nicely since it is also a direct instruction to the Client. The “Name” line below this area is reserved so you may assign this role to one individual or Company by simply typing over the current contents. 
Once you’ve named the Party responsible for paying this invoice, you should document the Restaurant Patron’s first address line with the requested “Street Address” (the building number, street, and unit number). The next two lines of the Restaurant Client’s billing section have been set in place for the rest of this Patron or Client’s address. The “City, State, Country,” and the “Zip Code” lines expect your entries.
Step 5 – Submit A Record Of The Restaurant Food And Service Requiring Payment
The “Description” box displayed serves one purpose; to identify the meal, service, and menu items the Restaurant Client or Patron has ordered but not paid for. This box will accept items such as the date when the Restaurant served or produced the meal, the name of the meal or courses, or (if necessary) the ingredients. The contents of this report are left to your discretion but remember the Client will (in most cases) want to review and understand your entry at a glance. 
The Patron’s order will have consisted of a “Quantity” and this must be documented. Thus, you must record the number of menu items or meals the Restaurant prepared and served to its Patron. The second column in this table will allow you to present such a report on the same row.
Step 6 – Produce The Rates The Restaurant Will Charge For Its Food And Services
The “Unit Price” column has been placed with the expectation that the price of a single meal is reported to its contents. The previous two columns you supplied with information will both be needed to complete the final one (“Amount”). Now, we will record the full price owed for each meal excluding taxes. Reach the owed “Amount” by multiplying the Restaurant item’s “Quantity” by its “Unit Price.” Hint: The “Amount” on each row should only define the item recorded in that row’s “Description” The “Subtotal” below your calculation requires a sum. Specifically, of all the items you entered in the “Amount” box above it. Add these numbers and present the resulting “Subtotal” where requested. The “Tax” that the Restaurant may be required to add must be presented in a distinct area. Use the “Tax” box to document the Clientele’s owed taxes for this bill. If no taxes were required then you may enter a $0.00 to confirm this. Many states, such as the one in our example, will not require food taxes but if the Restaurant operates in a state that does, then the tax amounts added must be displayed separately. Your Restaurant Client or Patron will appreciate the itemization that has just taken place and will likely also want to see the “Total” that he or she must pay to cover the full dollar “Amount” required by this bill. Therefore, add the Restaurant “Subtotal” to the “Tax” so the proper “Total” can be presented for payment in the last box of the “Amount” column.
Step 7 – Report The Deadline For The Payment
It is customary for a Restaurant to receive payment for its menu items immediately or at least on the same day however, sometimes this is not the case. For instance, there may be an arrangement in place where the Restaurant has agreed to wait for a third party to be billed or a long-term lunch delivery agreement may be set. Regardless, if the Restaurant behind this bill does not expect an immediate payment, it is generally recommended to place a time frame on a payment made within an acceptable number of days. Input the desired number on the blank space preceding “Days” in the first statement on the bottom left. 
Step 8 – Unaddressed Restaurant Comments Or Additional Content Are Optional
An area designed to call the Patron’s attention to additional information has been placed at the bottom of this invoice. Here you may utilize the space provided according to your criteria and report information tailored to this order.
How to Write in MS Excel
Download: Microsoft Excel (.xlsx)
Step 1 – Save The Excel Sheet On This Page To Issue An Invoice To Restaurant Clients
The invoice available on this page will enable a Restaurant to make a formal request of payment for menu items that were prepared for the Invoice Recipient but has not been paid.
Step 2 – Identify The Restaurant
The Restaurant behind this invoice will need its identity known. Therefore, it is necessary to display its logo or trademark by uploading the image file containing it to cell A1. 
The formal business name of the Restaurant must be coupled with the logo or trademark. Display these two together by entering the Restaurant’s name in cell A2. In addition, record the “Name” of the person in charge of obtaining the Restaurant’s funds or who has delivered the prepared meal in cell A3. This column will need to meet some expectations regarding contact options available to the Patron or the Restaurant Client. Therefore, we will document the Restaurant’s full business address or that of its Operations/Bookkeeping Office with three different cells. The next field down, cell A4, has been reserved for the “Street Address” in this entity’s mailing address.
The Restaurant’s mailing address must be continued with its “City, State, Country.” Submit these three items to cell A5.
Complete the Mailing address with the Restaurant’s “Zip Code.” The next item of display for this header will be the Restaurant’s “E-Mail” address. Ideally, this will be an “E-Mail” the Restaurant has reserved for Client interactions. Submit this item to cell A7. We must conclude this section with the Restaurant’s telephone number. Substitute the “Phone” label in cell A8 with this detail.
Step 3 – Assign Filing Information To The Restaurant’s Paperwork
Patrons will appreciate if there is a means to find this invoice in his or her records easily in the future. The “Invoice #” used by the Restaurant to keep track of this bill’s status should be reported in cell F4 as an answer to this need.
The “Date” that will be associated with this paperwork should be displayed with its invoice number. Cell H4 will assign the Restaurant’s invoice “Date” as the current one according to your machine
Step 4 – Name The Restaurant’s Patron
The “Name” of the Restaurant’s Client or Patron is a required report on the cell immediately below the words “Bill To.” Thus, seek out cell A11 to submit this “Name” properly. 
The billing address used by the Restaurant Client (or Patron) must be included in this section. This address will follow a format similar to the one we tended to above. Use the three different cells (A12, A13, A14) to present the billed Entity’s “Street Address,” “City, State, Country and lastly the assigned postal code (“ZIP Code”).
Step 5 – List the Ordered Menu Items
The menu items constituting the Patron’s order from the Restaurant will need to be listed for review. Each row in column A (known as “Description” in this table) should hold one menu item the Restaurant is charging for regardless of how many were ordered. 
Column F (with the “Quantity”) heading will allow you to record how many of the menu item listed on that row was ordered.
Step 6 – Document The Restaurant’s Pricing Accordingly
This portion of the bill also needs to inform the Patron of the dollar amount owed for one order of the menu item listed on this row. Use the “unit Price” column of this table to record this information for the Patron’s review. This “Unit Price” will contribute to the second part of a formula that functions to complete some figures in the next column. These figures will report the total “Amount” owed for each menu item ordered without any taxes considered. The “Total” in cell H29 presents itself as the full dollar amount the Restaurant expects for this order. This will automatically generate as you work but the final figure will be incomplete unless you locate cell H28 to report the taxes this meal requires. You must be up to date on tax requirements of Restaurant items sold. Some states may require sales tax be paid on food eaten in Restaurants only while some cities will have a specific food tax for all restaurant items ordered. Bear in mind that the “Total” presented will only be complete if you fill in all taxes owed for this bill even if the tax amount is “0.00.”
Step 7 – Deliver The Restaurant’s Payment Deadline
The first cell below the table requesting information is cell A30. The statement “Payment Is Due…” will need your attention to impose a deadline on the payment for these menu items. The number of “Days” that define a timely payment should be used as a replacement for the symbol “[#]”
Step 8 – Disclose Additional Content As Required
The “Comments Or Special Instructions” statement in cell A31 is available for your use if the Restaurant wishes additional topics addressed. 
