A catering flyer gets read by someone feeding a group: an office manager ordering Thursday lunch, a couple comparing wedding caterers, a parent pricing a graduation party. It arrives by email, hangs on venue and breakroom boards, and rides along inside delivered orders. Below are the lines a planner looks for, package wording for nine events, the fine print on service charges, and the steps in Flyer Maker. Other trades have their own checklists on the small business flyer page.
What to put on a catering flyer
Put the price per guest near the top, since it's the number a planner budgets with. Top to bottom:
Must have
- Package names. "Classic, Signature, Full Service" gives the reader three clear choices instead of a list of 30 dishes.
- Price per person for each package. "$26 per person" in large numerals. A single "from $18" line for every tier leaves the planner guessing what Signature costs.
- Guest minimum. "20 guests minimum" filters out quote requests you can't take.
- What each package includes. Count the items: "three mains, three sides, salad, rolls and dessert".
- Service style. Drop-off, buffet with setup, or full service with staff. These are different prices, so name them.
- Service area and delivery fee. "Free within 10 miles, $1 per mile after."
- Lead time. "Book 7 days ahead, 14 days for 75 guests or more."
- One way to get a quote. A phone number, an email, or a QR code to your inquiry form.
Optional
- Event types. Weddings, office lunches, showers, graduations, receptions.
- Service charge and tax. "Plus 18% service charge and tax", printed next to the price.
- Dietary options. "Vegetarian and gluten-free on request" and a line inviting allergy questions.
- Rentals and staff. Chafing dishes, linens, one server per 25 guests.
- A tasting offer for weddings and large events.
A flyer shows packages. The full dish list with every price belongs on a menu, which the AI menu maker covers.
Catering flyer ideas and wording
These catering flyer examples cover nine common events. Swap in your own prices and details.
| Event | Headline | Supporting line |
|---|---|---|
| Office lunch | "Boxed Lunches for Your Team" | "$14 per box, 10 minimum, order by 3 PM the day before" |
| Corporate breakfast | "Breakfast for the 8 AM Meeting" | "Coffee, fruit and pastry trays for 10 to 60, set up by 7:45 AM" |
| Wedding | "Taste Your Wedding Menu" | "Packages from $42 per person. Tastings by appointment." |
| Graduation party | "Graduation Party Trays" | "Sliders, wings and pasta trays, each serves 12. Order 5 days ahead." |
| Shower or brunch | "Brunch for 20, Delivered" | "Quiche, fruit, pastries and juice, $19 per person" |
| Game day | "Feed the Whole Watch Party" | "Wing and nacho trays for 10, pickup or delivery Sundays" |
| Reception after a service | "Reception Trays, Handled With Care" | "Sandwich, fruit and dessert trays for 25 to 150. We set up and clear." |
| Thanksgiving to go | "Thanksgiving Dinner, Ready to Reheat" | "Turkey dinner for 8, $189. Order by Thursday, November 19." |
| Backyard party | "We Bring the Grill" | "On-site grilling for 40 to 150 guests, from $22 per person" |
Wording habits that help:
- Name the headcount in the headline when you can. "Breakfast for 10 to 60" answers the first question an office manager has.
- Write "serves 12" on every tray. A tray price with no serving count forces a phone call.
- Give reception wording a quiet tone. Food after a funeral calls for calm, plain lines like "we set up and clear", not party language.
A restaurant with a catering menu can pair this with its dine-in promotions on the restaurant flyers page. A truck that caters private events needs its own schedule and booking details, which the food truck flyer page covers.
Holiday party catering wording
A holiday catering flyer sells the booking deadline, so the date goes right under the headline.
- Headlines: "Book Your Office Holiday Lunch" or "Holiday Parties, Fully Catered"
- Supporting line: "Hot buffets for 20 to 100, from $24 per person. Book by Friday, November 20 for December dates."
- Call to action: "Email your date, headcount and address for a quote within one business day."
For the party itself, the Christmas party flyer page has invitation wording to send staff.
Service charges, tax and drop-off lines
Put the fine print next to the price, so the quote a customer receives matches the number on the flyer.
- Service charge. Say "plus 18% service charge" on the flyer, and use the same words on the invoice. A line that reads "tip" on one and "service charge" on the other makes a customer ask which one they owe.
- Tax. Write "plus tax" beside every price unless your price already includes it.
- Deposit and cancellation. "25% deposit to hold your date. Full refund up to 14 days before."
- Drop-off food safety. The FDA's safe handling guidance says perishable food should go in the refrigerator no more than 2 hours after it's cooked, or 1 hour when the outdoor temperature is above 90° F. A drop-off flyer or label can say "Refrigerate leftovers within 2 hours".
Design tips for catering flyers
Lay out packages like a price board. Put tiers in columns with the same rows in each (mains, sides, dessert, service), so a reader compares Classic and Signature at a glance. Flyer Maker's Packed layout fits more text, which helps a three-tier table. Proofread every price in it.
Design for the inbox. When the flyer goes to office managers by email, use the Wide shape. A landscape image sits at the top of the message, and it also prints on a letter page turned sideways.
Show food you actually serve. A buffet photo sets expectations for portion size and presentation. Pictures from Flyer Maker's Photos option are generated, so a tray in the design may hold dishes you don't make. Smart Editor (Pro plan) works from your own picture instead: start with a photo of a spread you catered, then type the headline and prices to add.
Make the per-person price the second-biggest text. The event type or package name comes first, the price second. It's the number a planner copies into a budget.
Match the look to the buyer. Weddings and receptions suit Elegant styles and soft colors. Office lunches and game-day trays suit bold, bright designs that read on a phone screen.
Catering flyer sizes and printing
Plan one screen version for email and one print version for boards and orders.
| Where it goes | Size | Pixels at 300 DPI | In Flyer Maker |
|---|---|---|---|
| Venue and breakroom boards | Letter, 8.5 x 11 in | 2550 x 3300 | Tall (3:4), 4K |
| Inside delivered orders | Half letter, 5.5 x 8.5 in | 1650 x 2550 | Tall (3:4), 2K or 4K |
| Email to planners | Landscape image | Screen only | Wide (5:4), 1K or 2K |
| Instagram and Facebook | 4:5 portrait | Screen only | Portrait (4:5), 1K |
4OVER4's print guide recommends 300 DPI for flyers and cards, which is where the pixel column comes from. For printing, choose 2K or 4K. The download is a PNG without bleed; if you want color to the paper's edge, talk to your printer before you design. The flyer size guide lists every other sheet size.
More catering flyer prompts
These cover the holiday push and a to-go family dinner. Replace the invented business and prices with yours.
Holiday office party catering flyer for Pellowick Catering, 412 Quarry Road. Headline: "Book Your Office Holiday Lunch". Hot buffets for 20 to 100 guests, from $24 per person: carved turkey or braised short rib, roasted vegetables, mashed potatoes, salad, rolls and cookie trays. Setup and cleanup included. Book by Friday, November 20 for December dates. Email your date, headcount and address to events@example.com or call 555-0112. Pine green and cream colors with a photo of a holiday buffet in an office conference room.Thanksgiving dinner to go flyer for Pellowick Catering, 412 Quarry Road. Headline: "Thanksgiving Dinner, Ready to Reheat". Full turkey dinner for 8 people, $189: sliced roast turkey, gravy, stuffing, mashed potatoes, green beans, cranberry sauce, rolls and a pumpkin pie. Reheating instructions included. Orders close Thursday, November 19, and pickup is Wednesday, November 25, 1 PM to 6 PM. Call 555-0112 to order. Warm orange and cream colors with an illustration of a turkey platter and side dishes.Common catering flyer mistakes
- Listing every dish. Thirty items at small size make packages hard to compare. Keep the flyer to tiers and put the dish list on your menu.
- No guest minimum. Without one, you field quote requests for parties of six.
- Prices without service style. "$18 per person" means one thing for drop-off and another with servers. Say which.
- A holiday flyer with no booking deadline. "Book by Friday, November 20" tells planners when December dates close.
How to make a catering flyer in Flyer Maker
- Open Flyer Maker. In "Describe your flyer", write the headline in quotes and list the tiers with per-person prices and contents. Then add the guest minimum, lead time, service area and your call to action.
- Upload your logo in "Add your logo". Use the same file that's on your quotes and invoices. It's a logo slot, not a place for a food photo.
- Pick a Size. Wide (5:4) for email to planners, Tall (3:4) for print, Portrait (4:5) for social posts.
- Open "More options". Choose Restaurant or Business as the Flyer type, Packed as the Layout for a tier table, and 2K or 4K Quality if you'll print it.
- Type your phone and email in "Contact info", and switch on "Leave a blank square for your QR code" if you link an inquiry form. Paste your real code into that square afterward.
- Select "Create flyer". The finished flyer shows up after about 30 seconds.
- Compare the flyer with your quote sheet. Per-person prices, minimums, the service charge and the booking deadline are where a wrong digit costs you. To fix one, type it into "Want to change something?" under the flyer (currently 60 credits, 70 for 2K, 90 for 4K), or revise your description and generate a fresh one.