(Restaurant Name) Prepared By: Date: Catering / Event Worksheet EVENT NAME: EVENT DATE: EVENT TIME: SETUP TIME: am/pm to am/pm am/pm If exempt, letter CLIENT NAME: TAX STATUS: received? BILLING ADDRESS: MAIN CONTACT NAME: Phone: email: ALTERNATIVE CONTACT: Phone: email: Describe: TYPE OF EVENT: Type of Service: (table, buffet, other) describe: – Alcoholic Beverage Service (cash bar, open bar, cork fee) describe: – NUMBER OF GUESTS: ** MENU ** PER PERSON UNIT EST. SERVINGS QUANTITY TO DESCRIPTION EST. COST PORTION (each/ounces) OF PRODUCT HORS D’OEURVES MAIN DISHES SIDE DISHES PER PERSON UNIT EST. SERVINGS QUANTITY TO DESCRIPTION EST. COST PORTION (each/ounces) OF PRODUCT ORDER SIDE DISHES - continued
Prepared By: Date: (Restaurant Name) Catering / Event Worksheet EVENT NAME: EVENT DATE: EVENT TIME: am/pm to am/pm SETUP TIME: am/pm CLIENT NAME: TAX STATUS: If exempt, letter received? BILLING ADDRESS: MAIN CONTACT NAME: Phone: email: ALTERNATIVE CONTACT: Phone: email: TYPE OF EVENT: Describe: Type of Service: (table, buffet, other) – describe: Alcoholic Beverage Service (cash bar, open bar, cork fee) – describe: NUMBER OF GUESTS: ** MENU ** DESCRIPTION PER PERSON PORTION UNIT (each/ounces) EST. SERVINGS OF PRODUCT QUANTITY TO EST. COST HORS D’OEURVES MAIN DISHES SIDE DISHES DESCRIPTION PER PERSON PORTION UNIT (each/ounces) EST. SERVINGS OF PRODUCT QUANTITY TO ORDER EST. COST SIDE DISHES - continued
Catering%20Event%20Worksheet%20Sample.docx