Worksheet

Catering event sheet

A two-page template. Page one holds the event header, headcount block with dietary split, menu table with serving per head and batch size, and a revision log. The log has version, date, change and approver. Page two holds ingredient totals by supplier, station and staff roster, vehicle loading order and a return equipment count.

Name: ______________________   Business: ______________________   Date: ______________

Scroll the table sideways to see every column.

Cross out or rewrite any heading that does not fit your business. From the guide “Catering event planning: headcount, menu and kitchen sheet”, www.gullysystem.com/blog/catering-event-planning-headcount-menu-and-kitchen-sheet