Catering menus are read by procurement, not by diners. They have to win on clarity: prices per head, tray sizes, lead times, dietary coverage. A polished catering menu shortens the sales cycle from weeks to days.
Structure that closes
Lead with package tiers (Starter / Standard / Premium) at fixed per-head prices — most procurement decisions are made off these. À la carte trays come second. Dietary coverage matrix at the bottom: vegan, gluten-free, halal, kosher, nut-free as columns, a checkmark per item.
Pricing presentation
Show three numbers per item: price per tray, servings per tray, effective per-head. The third number is what wins comparisons. Lead time clearly stated (48h / 5 days / 2 weeks). Minimum order in bold near the price ladder.
Format and delivery
PDF for emailing, A4 or US Letter. Two-page max — long catering menus get skimmed and lose. Cover page with brand, intro paragraph, and pricing summary; back page is the menu detail. Logo top-right of every page, contact info in the footer.
Catering menu ideas to start with
- Mediterranean grazing platter (serves 10)
- Hot lunch buffet — proteins, sides, salad bar
- Breakfast pastry boxes (12 ct)
- Sandwich and wrap platter, dietary tagged
- Hors d'oeuvres, 6 varieties × 24 pieces
- Family-style dinner — proteins, sides, dessert
- Coffee and tea service for office mornings
- Kids meal box (sandwich + fruit + cookie)
Frequently asked
How should I price a catering menu?
Per-head for packages, per-tray for à la carte. Always show effective per-head on tray items so procurement can compare apples to apples.
What lead time should I quote?
48 hours for breakfast and lunch under 30 people. 5 days for 30–100. Two weeks for over 100 or full-service events.
Do I need photos in a catering menu?
One hero photo on the cover, optional. Item-level photos hurt — they take space, take time to update, and procurement scrolls past them.
Skip the design — generate yours now
Click below and the playground opens with a catering menu prompt pre-loaded.
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