Corporate Catering Menu Template

This corporate catering menu template gives your restaurant the words and structure for an office catering menu: the ordering rules up front, packages priced per person, labels and allergen codes your kitchen has checked, fees and how to order. Copy the whole menu or one section into your menu design, or print it from your browser. It's part of our restaurant catering revenue guide.

How to use this template

1. Header. Put the ordering rules first: how to order, where you deliver, the minimum, how much notice you need and what comes with every order. An office manager checks those before reading about the food.
2. Labels and allergens. Every label in the template is a placeholder. Before the menu goes out, have your kitchen manager check each label and allergen code against current recipes, sauces and supplier labels, and delete any you can't stand behind. The allergen codes cover the nine major food allergens named by the FDA. The template leaves out a gluten-free label on purpose: the FDA recommends that restaurants making a gluten-free claim on a menu keep it consistent with its definition, which means less than 20 parts per million of gluten. Add it only for items your kitchen can support as served.
3. Boxed lunches. These carry most meetings. Offer three or four boxes, including at least one vegetarian and one vegan option, each priced per person.
4. Build-your-own bars. These suit bigger team lunches. Price them per person with a minimum headcount, and say how many proteins each guest gets.
5. Trays and family-style. Price these per tray and say how many guests each tray serves, so a buyer who thinks in headcount can still order them.
6. Breakfast, drinks and add-ons. Include only what you can do well on a busy morning, or delete the section.
7. Fees and policies. Use the same fees and terms you put on your quotes, and show sales tax as its own line. Plan for short notice: in ezCater's workplace data, reported by Food On Demand, 30% of workplace orders came with less than 24 hours' notice. Name the packages you can still do the same day.
8. How to order. Four steps. The standing-order line starts the conversation that can turn a one-time order into an account.

Set each per-person price from your food cost with the catering pricing calculator, and check it against what buyers expect to pay in how much catering costs.

Tips that win the order

• Build around lunch. The same ezCater data found lunch was the most common occasion, ordered by 90% of workplace orderers. Breakfast and snacks can wait until lunch runs smoothly.
• Three or four packages beat twenty dishes. A corporate buyer wants to pick a package, give a headcount and get back to work.
• Show every fee on the menu. Delivery, setup and any service charge belong on the menu as well as the quote, so the total doesn't surprise anyone.
• Photograph the real box. Show what arrives at the office, labels and all, not a plated dish from the dining room.
• Put the menu where buyers will see it. On your catering page, attached to outreach emails and proposals, and as a card in takeout bags.
• Recheck when recipes or prices change. A new supplier or a swapped sauce can change an allergen code as well as your food cost.

When an office asks for regular lunches, move them to the catering proposal template, which adds a menu rotation and standing-order terms. For the outreach that puts the menu in front of office managers, read how to get corporate catering clients.

Who quotes from the menu?

Kutlerri.ai's Catering Sales Agent works from this menu. It answers catering inquiries by phone, email, text and web form and drafts each quote from your catering menu and prices; you approve every quote before it goes out. It also finds catering-fit businesses near your restaurant and runs the outreach that puts the menu in front of them.